Overview
ZERROFAT breaks down fat molecules in food that has already been cooked. The process destroys low-density and very-low-density lipoproteins, and fat content in the treated dish is reduced to zero percent. The broken-down fat molecules are converted into amino acids, which the body absorbs readily without forming fat deposits.
The point of the device is that it acts after cooking rather than before: the food is prepared normally, then treated. Texture, taste, colour and aroma are unaltered — the source states that appearance and sensory qualities before and after treatment are virtually indistinguishable. Treatment takes approximately one minute and the temperature of the food remains unchanged.
Physically the device resembles a conventional microwave oven and is intended for both households and food service establishments, enabling menus labelled 0 % FAT.
Applications
Domestic use in households. Food service establishments offering 0 % FAT menu options. Industrial food processing. Weight management without restrictive diets — the source states that consistent use of ZERROFAT-processed food can produce weight loss without dietary restriction or specialized diets.
Operating Principle
Fat molecules in pre-cooked food are broken down, destroying low-density and very-low-density lipoproteins. The resulting fragments are converted into amino acids, absorbed by the body without forming fat deposits.
Treatment lasts approximately one minute. Food temperature remains unchanged and external appearance and consistency are minimally affected — the process is not thermal.
The treatment is stated to be safe for human consumption.
Detailed physical mechanism: [требует уточнения из базы]
Key Parameters
| Parameter | Value |
|—|—|
| Fat content after treatment | 0 % |
| Treatment time | ~1 minute |
| Food temperature during treatment | unchanged |
| Effect on texture, taste, colour, aroma | none — before and after virtually indistinguishable |
| Breakdown products | amino acids, absorbed without fat deposition |
| Targets | low-density and very-low-density lipoproteins |
| Form factor | comparable to a conventional microwave oven |
| Deployment | household and food service |
Power consumption, capacity per cycle, dimensions: [требует уточнения из базы]
Architecture and Components
Device of a size and form comparable to a conventional microwave oven, suitable for domestic kitchens and food service premises.
Component specification: [требует уточнения из базы]
Advantages
Acts on finished dishes rather than requiring reformulation of recipes or substitution of ingredients — the food is cooked normally.
No change to texture, taste, colour or aroma, which is the failure point of conventional low-fat cooking and fat substitutes.
One-minute cycle at unchanged food temperature, so the dish is not re-heated or re-cooked.
Converts fat into amino acids rather than merely removing it, so the nutritional mass is retained in a form the body absorbs without deposition.
Enables a commercial product category — 0 % FAT menus — for restaurants and food service.
Integrations
ARBOK FOOD PRESERVATION · ARBOK-REVITA · ARBOK-MILK BIOSAFE · 3X
Deployment & Operation
Countertop deployment in households and food service establishments; food is placed in the device and treated for approximately one minute.
Industrial-scale configuration, throughput and installation requirements: [требует уточнения из базы]
TRL
TRL 8 — проставлен Михаилом 2026-08-06.
R&D completed per LIST OF INNOVATIONS-100. Formal TRL rating:
Market Potential
[требует уточнения из базы]
The addressable case stated in the source is prevention of weight gain and obesity associated with consumption of high-fat, calorie-dense food, addressed at the point of consumption rather than through dietary restriction.
Typical Project Economics
CAPEX и OPEX по проекту не ведём — считаются под конкретную площадку.
Risk Factors
The source is a single descriptive page repeated across three files; it records no mechanism, no test data, no power or capacity figures and no regulatory pathway.
Claims requiring independent validation before any market entry: reduction of fat content to zero percent; conversion of fat molecules specifically into amino acids; absorption without fat deposition; and safety for human consumption. A device altering the composition of food for health effect falls under food-safety and, depending on how the weight-loss claim is presented, potentially medical-device or health-claim regulation in every target market. None of this is documented in the base.
Related Technologies
ARBOK FOOD PRESERVATION · ARBOK-REVITA · ARBOK-MILK BIOSAFE · Arbok-DryMilk · 3X