Description of research relevant to the action :
The aim of the research team is to develop lipid nano/micro-size multiphase systems for improving food functionality fulfilling nutritional, sensory and stability requirements. On-going research is mainly focused on the exploitation of self-assembly lipid architectures to be used in food formulation for the following goals: a) substitution of saturated fat with unsaturated ones; b) Reduction of food lipid content; c) delivery of easily degradable molecules, such as antioxidants, nutrients, or antimicrobials. At present different lipid-based nano/micro-size multiphase systems have been developed and successfully tested in different food categories such as bakery and dairy products, creams and beverages.