www.fte.ugent.be [email protected]Industry efforts to drive better food and improve behavior Prof. dr. ir. Koen Dewettinck Laboratory of Food Technology and Engineering member of Food2Know FEDIOL General Assembly Conference 13 June 2014, Marriott Hotel, Prague “Vegetable oils and fats and the food market”
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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