Introduction: Thylakoid, the photosynthetic membranes of chloroplast are the most abundant biological membranes on earth. They have been shown to have an increasing and prolonged satiety effect when added to food components given to animals and humans, in order to lose or maintain a healthy weight. Several studies conducted in the subject proves this effect and the next step is to reach out to the public with a simple, nutritious and well tasting product that provides the consumer with the recommended daily intake (RDI) of thylakoids.

Aim: The aim of this study was first of all to learn about the different steps in the extraction process of thylakoid membranes from spinach and learn how to determine the chlorophyll and protein content. Since thylakoids have a very peculiar and recital taste, much of the effort was put into optimize the extraction method in order to reduce this undesirable characteristic. Secondly, the aim was to develop a product concept with thylakoids as an active satiety substance. Oatly products were used as a base to develop e.g. table drinks, yoghurt and pancakes.

Results: The measured cholorophyll and protein contents were in line with previous studies, indicating that these methods are successful and consistent tools for thylakoid determination. The addition of ethanol treatment and blanching to the original extraction process showed to be favourable in reducing the undesirable taste and smell of the thylakoids. Using Oatly products as a base for thylakoid application worked quite well taste wise for the flavoured products but not so well for the natural products. The most successful products, ranked by different attributes, proved to be a soup and an exotic yoghurt, though these results were not significant.

Conclusions: There is a big potential in creating products with thylakoids as an active satiety ingredient. However, more effort in reducing the thylakoid flavour needs to be done in order to create a marketable product.