Scientists from Ghent University in Belgium have developed a new type of oil to be used in cakes and cookies. The new type of oil, which scientists call it larva oil, is obtained from insect larvae. Researchers obtain this oil, called larval oil, from black soldier fly larvae. The mixer is also mixed until the black soldier fly larvae put in a bowl of water become a grayish liquid. Centrifuge is then used to separate the oil from the existing grayish liquid. Daylan Tzompa-Sosa, one of the researchers of the study for insect oil, says that food from insects has less carbon footprint than ecologically derived food from animals. Saying that large amounts of insects can be produced in Europe, the scientist stated that this creates an ecologically positive phenomenon because it facilitates the transportation of foodstuffs. Tzompa-Sosa says insects use less soil than cattle. This low land use also provides a great yield for food recycling. The researcher added that less water than butter was used during the making of the oil from insects. Scientists used the insect oil they produced in cake making. The researchers explained that in such a study, people did not feel any difference when one-fourth of the butter used insect oil. However, when the rate is more than 55 percent, an unusual taste emerges and customers do not want to buy the cake. The products to be obtained from insect larvae contain high levels of protein, vitamins, fiber and minerals. These high composition rates cause European scientists to turn to insect products as an alternative to animal products.
