Ambient stability of retail emulsions for better sustainability Kaustuv Bhattacharya, Pernille Gerstenberg Kirkeby, Brian Sehested

DuPont Nutrition Bioscience ApS, Brabrand, Denmark

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The present work shows the functionalities of different emulsifiers, fat crystal promoters & hydrocolloids for a 15% fat spread.Fat blend used is 45% Palm oil + 15% Palm stearin + 40% Palm olein (IV 65).

Currently key drivers for innovation in the margarine and spread categories across the world are low saturated fat content, reduced calorie & ambient stability. While the developed part of the world is more focused on health issues, in areas of the world with less developed infrastructure, there is a need for affordable food products that remain stable even at high or fluctuating temperatures.

Affordability, transportation and storage of refrigerated products are real issues in emerging markets.

DIMODAN® Distilled Monoglyceride

Reduces interfacial tension between water and fat, thereby securing a stable emulsion and fine water droplet distribution.

GRINDSTED® CRYSTALLIZER 100 - K Fat/Emulsifier BlendCreates a stable 3D fat crystal network and prevents oiling-out from the fat blend, thereby securing a homogeneous and stable product. Also provides Pickering stabilization to the water droplets.

GRINDSTED® Polyglycerol Polyricenoleate (PGPR)

With its excellent water-binding properties secures extra emulsion stability during

processing, distribution and consumption.

GRINDSTED® Stabilizer System

A blend of food grade hydrocolloids which impart important rheolo gical properties

to the dispersed water droplets providing emulsion stability and improved mouthfeel

GRINDOX® Antioxidant

Highly effective antioxidant mixture s of natural and synthetic antioxidants and

Citric acid with oil/propylene glycol as carriers prevents lipid oxidation increasing shelf life

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Fig 2. Log-normal droplet size distribution

DK20886-1-31 5°CDK20886-1-34 25°C

Water droplet size and distribution plays an important role in objectively determining emulsion stability both at cold storage and ambient conditions.

The above graph indicates uniform size distribution of internal water phase droplets at the ambient of 250C similar to the control sample at cold storage temperature of 50C.

DK21252 – 1 - 2

Fig 1. Gelling profile of pectin/alginate blend

Fig 3. Confocal Scanning Laser Microscope image of a low fat spread

Conclusion: By careful selection of emulsifiers, hydrocolloids and fat blend, it is possible to design ambient stable spreads with fatcontent as low as 15%.