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Reolì products are the result of extensive research in vegetable food oils and fats, made at the Laboratory of Rheology of the University of Calabria.

They underwent careful studies in different areas of analysis, such as:

  • Rheological studies for the determination of the mechanical properties;
  • Shelf life studies;
  • Physiological / nutritional studies for the assessment of the effects coming from the assumption of Reolì fat on the increase in abdominal fat;
  • Specialistic chemical analysis;
  • Application Test in confectionery and bakery products.

The results obtained, besides allowing an evaluation and optimization in time of the qualitative and applicative properties, have promoted the entry of Reolì products in the food fats market, where they represent a real innovation.