Overview

Dr. Eger, working together with Prof. Neeman of the Food Engineering and Biotechnology Department of the Technion Institute, developed a unique patented process that transforms the state of oils from liquid in to semi-solid without chemically altering the ingredients.

This allows the finished product to retain all of the original ingredient benefits.The process is conducted under low temperatures, no water is added and a vacuum is applied to remove all oxygen. As a result, the finished product retains all of the original ingredient benefits and the product is artificial preservatives free, and solid at room temperature.

The process can be applied to any liquid oil, from plant or fish origin. With this process, it is possible to enrich the product with both natural flavors and functional ingredients.

Functional ingredients such as Omega-3 fatty acids properties are preserved and provide great benefits. In addition, savory flavors such as basil, oregano, garlic and lemon, are incorporated into the products, offering diversified, tasty and functional food. With Dr. Eger’s process, these benefits are effectively added to food, as well as cosmetic and derma care products.