Mycelium-Based Encapsulation of Fats and/or oils for Controlled Release in Foods and Cosmetics

This invention describes using tiny clumps of fungal roots, called mycelium pellets, to hold fats and oils. These fats and oils, which can come from outside sources, are stored within the fungal structures or in the spaces between them. This allows for their gradual release, which can change the texture, flavor, and how nutrients are delivered in food or cosmetic products.

Why it matters: The rapid evolution of computational biology and bioprocess engineering in the last two years offers new tools for optimizing fungal growth and structure. This could now enable more precise and efficient control over fat/oil encapsulation and release profiles.

Status: Not in forceListed as no longer active. The specific reason is not in the record we hold.
How hard to build: SpecializedFungal culturing, precise encapsulation, controlled release mechanisms.

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