Research Explorer

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Project

Insects as food ingredients: extraction, chemical characterization, functionality and application of insect lecithin

Outputs and Outcomes

Code

01CD11124

Duration

01 November 2024 → 30 April 2025

Funding

Regional and community funding: Special Research Fund

Promotor

Koen Dewettinck

Fellow

An Li

Research disciplines

Agricultural and food sciences
- Food chemistry and molecular gastronomy
- Food technology

Keywords

Novel food Edible insects Phosphlipids

Project description

Edible insects are emerging as a sustainable food source. Aside from proteins, edible insects represent an interesting alternative to the conventional sources of edible oils and fats. In this study, the functional minor lipids (lecithin) in insect were extracted, profiled and applied in food products, revealing the potential of edible insects to be a novel source of lecithin.

English

Dutch

English

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