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1/17/2012 1

Influence of Processing and Functional Ingredients on the Quality of Crystallized Fat Products

PERNILLE GERSTENBERG KIRKEBY

SENIOR APPLICATION SPECIALIST OILS & FATS, DUPONT NUTRITION & HEALTH

11th Practical Short Course on Functional Lipids

- Oils and Fats Emulsions and their Applications in Food Systems

Florence, Italy – September 2015

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Functional ingredients

Emulsifiers are defined as a substance which :

• Reduces surface tension and stabilises foam

• Reduces interfacial tension in e.g. (O/W) or (W/O) emulsions

• Facilitates emulsification

• Increases emulsion stability

Polar lipids as well as some proteins and hydrocolloids fit this definition

Hydrocolloids are used in foods in order to improve the nutritional value, to

stabilize and to improve texture

• Pectin, Alginate, Xanthan, Carrageenan, LBG,

Guar gum, Cellulose gum

Antioxidants are added to improve shelf-life

All of these can be found in the DuPont™ Danisco® portfolio of ingredients

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Processing related factors

The consistency of fat products depends on:

• SFC profile of the fat blend

• Type and dosage of emulsifier

• Crystallization rate and habit

• Optimal processing

• Configuration of processing line

• Proper emulsion formation

• Temperature profile

• Correct cooling intensity

• Tempering and storage

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Why hydrocolloids in low-fat spreads?

Non-milk reduced / low-fat spread:

Improved flavour release

(increased water phase viscosity -> increased water droplet size)

Whey / SMP containing 40% low-fat spread:

Improved low-fat spread stability during production, storage and spreading

(increased water phase viscosity / gelling)

Whey protein addition:

Improved flavor release by destabilizing the W/O emulsion

10/29/2015

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Final remarks

The correct choice and dosage of functional ingredients

such as emulsifiers, stabilizers and antioxidants in

combination with suitable processing equipment and

processing parameters is key in order to obtain processing

security and high quality products

For more information and the full presentation

please fill out the lead form

Thank you!

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