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Confidential. This document contains trade secret information. Disclosure, use or reproduction out-side Cargill and inside Cargill, to or by those employees who do not have a need to know, is prohibited except
as authorized by Cargill in writing. (Copyright Cargill Incorporated 2005. all rights reserved.)
Paul Smith & Serpil MetinCargill Global Foods Research,Vilvoorde, Belgium & Minneapolis, USA.
The Use of Emulsifiers to Give Healthy, Highly Functional Bakery Fats
07/04/2008 2Slide:
Healthy, Highly Functional Bakery Fats
• Introduction– Bakery – The role of fats
• Rising of Bread and Cakes• Bakery Shortenings• Structuring• Conclusions• Future Needs
07/04/2008 3Slide:
Bakery – Oils & Fats
• Many Different Products• Virtually all include fats• Bread 0-5% Hamburger bread is higher• Cakes Up to 50%• Pastry Up to 50%
• Biscuits, doughnuts etc.
07/04/2008 4Slide:
What do fats do in a product?
• Mouthfeel• Shortening (texturising)• Foaming• Staling
07/04/2008 5Slide:
Effect of solid fat on bread Rising
0
500
1000
1500
2000
2500
Without fat 0% SFC 20% SFC 40% SFC 60% SFC 80% SFC
Fat type
Bre
ad v
olum
e (m
l)
448
450
452
454
456
458
460
462
464
466
Bre
ad w
eigh
t (g)
Bread voBread we
07/04/2008 6Slide:
Effect of Solid fat on Bread Staling
0
200
400
600
800
1000
1200
0 10 20 30 40 50 60 70 80
Time after baking (hours)
Forc
e at
6.2
5 m
m
Without fat
0% SFC
20% SFC
40% SFC
60% SFC
80% SFC
07/04/2008 7Slide:
• All structural parameters are important in predicting final functionality.• Crystallization and melting behavior alone may not
– indicate changes in polymorphism– Impart the direct information on SFC– Give any information on microstructure
• Relying on SFC alone to predict hardness has been shown to be unreliable ( Narine and Marongoni, 1999).
Bakery Shortening Functionality
07/04/2008 8Slide:
Pie Crust Shortenings
SFC content of Fats
0
10
20
30
40
50
60
70
10 21.1 26.6 32.2 37.7 40Temperature (C)
SFC
(%)
PS102
PS102 Emulsified
P100
P115
Pie Shortening (PH)
Lard (PH)
07/04/2008 9Slide:
-3 .0
-2.5
-2.0
-1.5
-1.0
-0.5
0.0
0.5
1.0
1.5
Hea
t Flo
w (W
/g)
-40 -20 0 20 40 60 80
Temperature (°C)
Palm /Soy Em ul.(PS102E)––––––– Palm /Soy (PS102)––––––– Palm (P100NH)––––––– Palm (P115NH)––––––– Pie Shortening (PH)––––––– Lard (PH)––––––– Lard–––––––
Exo Up Universal V4.0C TA Instrum ents
Crystallization Curves of Pie Crust Shortenings
07/04/2008 10Slide:
Melting Curves of Pie Crust Shortenings
-3.0
-2.5
-2.0
-1.5
-1.0
-0.5
0.0
0.5
1.0
1.5
Hea
t Flo
w (W
/g)
-40 -20 0 20 40 60 80
Temperature (°C)
Palm/Soy Emul.(PS102E)––––––– Palm/Soy (PS102)––––––– Palm (P100NH)––––––– Palm (P115NH)––––––– Pie Shortening (PH)––––––– Lard (PH)––––––– Lard–––––––
Exo Up Universal V4.0C TA Instruments
07/04/2008 11Slide:
Effect of Fat Content on Volume
60
65
70
75
80
85
0 2 4 6 8 10 12 14
% shortening
Loaf
vol
ume
(cc)
Loaf volume
07/04/2008 12Slide:
Effect of Surfactants on VolumeVolume Deviation
Surfactants (cm3) (cm3 )
None 760 ...
SSL 862 17.7
Polysorbate 775 28.3
Ethoxy
monoglyceride 813 24.7
DATEM 853 20.2
Monoglycerides 763 15.3
Succinated
monoglycerides 838 5.8
Lecithin 837 15.3
C. S. LAI A. B. DAVIS, and R. C. HOSENEY Cereal Chem. 66(3):224-227
07/04/2008 14Slide:
Mechanisms
No fatProteins at Surface
Saturated FatsSaturated Fat at Surface
Unsaturated FatsPoorer Packing
Saturated SurfactantGood Packing
Low SurfactantPoor Surface
Unsaturated SurfactantPoor packing
AirBubble
07/04/2008 15Slide:
Fat Crystals
• Solid Components are also important• Crystals give structure, flavour, texture• Poor crystallisation leads to problems,
– Untempered bloomed chocolate or grainy butter.• Crystals provide strength and structure• Structure mainly from unhealthy saturated or trans fats
07/04/2008 16Slide:
Healthy Oils
• High Omega-3 Content– Fish
• Polyunsaturates• Monounsaturates
• Liquid Oils.
• Hard to Structure.
07/04/2008 17Slide:
Application of Structures
• Non-Glyceride Materials: Starches etc– Low fat, Low calorie solutions are possible, but poor mouthfeel and
texture• Non-triglyceride lipids
– Waxes etc (health implications)• Surfactant Structuring• Optimisation of Crystal Structure
– Crystal Habit Modification
07/04/2008 18Slide:
Surfactant Structures
Stranded Structure of a Polysaccharide Gel
Lamellar structure of an alpha monoglyceride gel
Monoglyceride crystalsIn a coagel
07/04/2008 19Slide:
Monoglyceride Phase Diagrams
Control of Composition and Processing gives different phases with different structuring abilities.
StructuringPossibilities
07/04/2008 20Slide:
Crystal Habit Modification
Palm Oil
Add 0.5% Phosphatidylethanolamine
Palm Oil + Habit Modifier
07/04/2008 21Slide:
Specific Crystal Habit Modifiers
Crystal shape and size affects structureAlter the shape and size to give more efficient structuringPoison growth in certain directions to get better shaped crystals
Add Crystal Habit Modifier
Green additives bindInto structure & preventFurther growthLeading to habitModification.
07/04/2008 22Slide:
Conclusions
• Fats play an important role in baked products• Effects occur on Dough Interactions and Structuring• Different techniques are possible to replace unhealthy triglycerides• Tactics required depend on product performance
– Mouthfeel, Appearance etc• Controlled addition of emulsifier can give optimised structures
07/04/2008 23Slide:
The Future
• Increasing Segmentation allowing for different solutions– Lower calorie– Luxury
• Innovative application of emulsifiers to create structures• Organogels