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www.fte.ugent.be [email protected]
Industry efforts to drive better foodand improve behavior
Prof. dr. ir. Koen Dewettinck
Laboratory of Food Technology and Engineeringmember of Food2Know
FEDIOL General Assembly Conference13 June 2014, Marriott Hotel, Prague
“Vegetable oils and fats and the food market”
MISSION OF MY LAB FTE
To design foods on a mesoscopic scale answering theconsumer requirements for innovative products that aretasty, healthy, convenient and affordable. Moreover, toadd value to by-products and contribute to overall socio-economic welfare.
STAFF:Scientific: 22 (Belgium, Iran, Indonesia, Vietnam, Malaysia, Ghana)
Techn./adm.: 8 > 200 peer review publications
Research groups
Dairy Oils & Fats Chocolate &Confectionery
Microstructure based product development
Two decades of experiencein the chocolate area
In 2013… Cacaolab bvbaKnow-how transferred from University to spin-off company
• Minister Onkelinx (FederalGovernment of Belgium) wants dealwith food industry to lower saturatedfats in foods
• Combined with calorie reduction (fatand sugar)
• Belgian food industry federation FEVIAis taking initiatives as we speak anddiscussions have started…
• Challenges differ subsector wise andare very much product dependent…
I ask only10%reduction inSFA’s. Bigdeal…
Microstructure of whipped cream
Confocal scanning laser light microscopyRed: fat globulesBlack: air bubblesGreen: proteins and serum phase
Cryo-scanning electron microscopy(FrieslandCampina)(FTE)
Influence of fat content
35% 30% 25%
[Fat] 25%: not enough fat globules to
create a continuous fat globule network stabilise a large amount of smaller air bubbles
(Fredrick, 2011)
25% fat 35% fat
what lies beneath ?
Juriaanse, A.C. and Heertje, I. Microstructure of shortenings, margarine and butter - a review, Food Microstruct., 1988, 7, 181-188.
Goff, H.D. et. al. A study of fat and air structures in ice cream. Int. Dairy J., 1999, 9, 817-829.
THE key to targeted product reformulation and innovation…
Established in April 2012
BakeryOils & fats
Second largest firm in oils and margarines with presence in 12 Europeancountries
INNOVATIONRESEARCH
XAVIER GELLYNCK, Ghent University, Faculty of BioscienceEngineering, Div. Agri-Food Marketing and Chain Management
?
Vandemoortele Lipids NV
Leading positionDevelopmentProductionSales
UGent FTE
ExpertiseKnow-howKnow-why
Intensifying
Research centreBundlingDirectorCommon IP
Rationale of the collaboration
Vandemoortele Centre - Objectives
Development of healthy lipid-based products that retain their functional characteristicssuch as flavor and texture.
Objective
Prof. dr. Ashok R. Patel
Profile:
PhD from Institute of Chemical Technology, Mumbai, India (2004-2007).
Research Scientist at Piramal Healthcare Limited, Mumbai, India (2007-
2009).
Researcher at Unilever R&D Vlaardingen, The Netherlands (2009-2012).
Research Director- Vandemoortele Centre and Associate Professor at
Ghent University, Belgium (Since Oct 2012).
IMPORTANCE OF FAT CRYSTALLIZATION
Many food products contain fat
Substantial amount of fat is present in the crystallized form
Affects product structure and texture
Determines product quality
Understanding oil structuring
Structural hierarchy of colloidal fat crystal network
100 μm
Tang, D. and Marangoni, A.G. et. al. Quantitative study on the microstructure of colloidal fat crystal networks andfractal dimensions, Adv. Colloid Interf. Sci., 2006, 128-130, 257-265.
Marangoni, A.G. and Wesdorp, L.H. Structure and Properties of Fat Crystal Networks, 2013, CRC Press, Florida,USA.
FROM TFA TOWARDS SFA…
Texture and plasticity results in a need for fats (TAG’s)with sufficiently high melting temperature
Partially hydrogenated oils with TFA’s behave superiorlywhen it comes to crystallization and melting propertiesbut… (CVD)
Lowering/eliminating TFA’s has resulted in an increaseof SFA’s
Need for SFA-richer oils and fats…
PALM OIL
Palm tree (Elaeis guineensis) Malaysia and Indonesia Palm oil (C16:0 and C18:1) and palm kernel oil (C12:0)
One of the largest vegetable oils produced worldwide Very high productivity Broad chemical composition
o 50% saturated and 50% unsaturated fatty acidso Suitable for fractionation
→ Wide range of applica ons (food and non-food) High oxidative stability Possible alternative for trans fats
CHEMICAL COMPOSITION
Fatty acids Ratio saturated/unsaturated fatty acids is approximately 50/50
Triacylglycerols Broad triacylglycerol composition
Minor components E.g. carotenes, tocoferols, sterols, diacylglycerols Amount varies depending on the extraction process, the season and
the geographical origin
C16:0 C18:0 C18:1c C18:2
% 44 5 39 10
POP PPO PPP POS PLP OOO PLO POL
% 22 22 5 5 7 5 7 3
CRYSTALLIZATION AND MELTING BEHAVIOR
Semi solid at room temperature Broad melting range due to the broad chemical composition DSC-profile:
Two melting peaks high melting (~38°C) and low melting fraction(~4°C)
Two crystallization peaks easy separation of the oil in solid fraction(stearin) and liquid fraction (olein)
CRYSTALLIZATION AND MELTING BEHAVIOR
APPLICATIONS
Both palm oil and palm oil fractions: wide range ofapplications
Margarine, shortenings, bakery products Confectionery Cocoa butter equivalents: palm mid fraction, rich in
POP Cocoa butter replacers
Cooking and frying: palm oil and palm olein
MAGIC??
Liquid oil
Structured oil withcrystalline TAGs
Oleogelation:Alternative structuring inabsence of crystalline TAGs
?
Alternative routes to oil structuring
Alternative routes to oil structuring
Oleogel: A gel system where an oil continuous liquid phase is immobilized
in a network of self-assembled molecules of an oleogelator.
Properties required in a material to function as an oleogelator:
Affinity for oils (lipophilicity, ampiphilicity)
Displays self-assembly properties to form a network
Preferably thermo reversible properties (e.g. crystallization)
Polymer basedoleogels
Structuredemulsions with oilcontinuous phase
Biopolymer basedoleogels
Wax basedoleogels and
emulsions
Wax based oleogel
Shellac wax in rapeseed oil
Main components of wax: wax esters, fatty acids, fatty alcohols & hydrocarbons.
Gelling at low concentrations (0.5-5 %wt)
Factors affecting gelation:
Type of oil (TAG profile, FAs)
Processing conditions: cooling rate, shearing rate, storage temperature
100 μm
Patel, A.R. et. al. “Shellac as a natural material to structure liquid oil-based thermo reversible soft matter system”RSC Adv. 3: 5324-5327 (2013).
200 μm
Oleogel (95 %wt oil)
Melted and shearedwith water phase
20 μm 20 μm
Emulsifier-free w/o emulsion with low levels of saturated fat and amargarine-like consistency
20 μm
Wax based oleogel
Low fat spreads 60 % w/o without any emulsifier
Chocolate paste with partial replacement of palm oil
Cake margarine 20 % w/o
Patel, A.R. et. al. “Preparation and rheological characterization of shellac oleogels and oleogel-based emulsions” J.Colloid Interf. Sci. 411, 114-121 (2013).Patel, A.R. et. al. “Edible applications of shellac oleogels: spreads, chocolate pastes and cakes” Food & Funct. 5, 645-652 (2014), featured on cover.
Wax based oleogel
Biopolymer based oleogels
Patel, A.R. et. al. “Biopolymer based oil structuring using an emulsion-templated approach” JACS (under review).
Liquid oil transformed into dried solid and oleogel with ultra highconcentration of oil (> 97 %wt) using a simple 2 step process:
Step 1: Oil in water emulsion stabilized by gelatin and xanthan gumStep 2: Drying of emulsion to get rid of water
Bakery trials
Cake Margarine Shortening Oil Oleogel
Biopolymer based oleogels
Take home message
Some remaining technological challenges:
Structuring of oil in presence of water remains difficult
Some processing steps could pose scale up problems
Some structuring agents are not approved (yet) for food applications
Most oleogels are shear-sensitive
Some oleogels demonstrate microstructural changes over time
Combining fat crystallization AND oleogelation!?
TEDx Talk “Can chocolate save the world?” on youtube
