ELC Symposium, 21 November 2012 - Brussels
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Transcript of ELC Symposium, 21 November 2012 - Brussels
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How is the European ingredient industry responding to the new health agenda? Technical challenges and solutions
ELC Symposium, 21 November 2012 - Brussels
Peter de Cock, Global Nutrition and Regulatory Manager, Cargill
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Structure of presentation
• Reminder of what we want to achieve: reduce intake of sugars/fats/calories.
• The overall strategy … and problems for food technicians:• Removing fat: the impact on our food…
… and possible solutions• Reducing sugar: the challenges…
… and technical options
• The added opportunities of reformulating foods:• Dental health and glycaemic control• Enhance nutritional quality
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The challenge
Less sugars, less fats, less calories Reduction of obesity Prevention and control of diabetes Increase healthiness and nutritional
value
Challenge: make sugar- and fat-reduced products that provide a good flavor, the right texture and an indulgence factor
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Replacement of oils/fats
Replacement of sugars
Fats
REDUCED CALORIE
PRODUCTS
Intense sweeteners
Bulk sweeteners
Air
Carbohydrates
Proteins
Low/no absorption Olestra
Acesulfame-K, aspartame, stevia, …
Polyols: maltitol, sorbitol, isomalt, …
Air, nitrogen, …
Starch, maltodextrin, fibers, hydrocolloids
Vegetable/Animal Simplesse, whey protein
Strategy
FibersPolydextrose, inulin,
oligofructose, …
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Fat/Oil functions in foods: some examples
Technical Functions
Mar
gari
ne
Spre
ads
Bak
ery
Frie
d S
nac
ks
Con
fect
ion
ary
Dre
ssin
g Sa
uce
s
Infa
nt
Form
ula
StructuringMouth Feel Ingredients CarrierFlavour CarrierVitamin CarrierEnergy SourceEssential fatty acids carrierProcessing SupportShelf life Extender
Not a function in all cases
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Air Cell
Liquid Oil
Solid Fat
Sugar Crystal
The implications of removing fat
In Cakes/Muffins the shortening> Acts as a tenderizing agent> Aids in volume expansion (entraps air bubbles)> Contributes to flavor> Improves eating quality
Cake/Muffin batters are mixes in which small fat globules are suspended. This air-fat system plays an important role in texture, volume, and grain
Removing fat will cause collapse of structure of batter and baked products
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‘Healthier fats’/ ‘fat modification’
• Besides fat reduction, a reduction is desired of saturated fatty acids (SAFA) and and increase in mono- and poly-unsaturated fats (MUFA and PUFA)
• However, SAFA play an improtant role in technical functionality and sensory properties because of their melting point/profile.
• Fat modification solutions are needed to enable reduction of SAFA in final product.
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Fat modification solutionsFractionation Range of fractions out of one product by application
of cooling and filtration Fractions with higher melting points
Hydrogenation Chemically changing melting point / pattern
(melting curve) Saturation on unsaturated (double) bonds in fatty
acid chains via addition of hydrogen Trans formation is inevitable side effect in partially
hydrogenated products Not preferred any more
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Inter-esterification Re-arrangement of fatty acids over triglycerides
Change of melting curve and melting speed and thus physical properties of the oil
Wide range of unique new products(fats) with same fatty acid compositions but that however do not exist in nature
Fat modification solutions
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Example: Effect on melting profile of Palm versus Palm inter-esterified
10 15 20 25 30 35 400
10
20
30
40
50
60
70
80
90
100
PALMPALM INES
T (°C)
SFC
(%)
Inter-esterification changes melting profile
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Solutions
• Creation of harder fats with a higher melting profile, e.g. via interestification, to decrease level of SAFA needed for structure and mouth feel.
• Balance can be achieved by using higher amounts of liquid oils which have a more nutritionally beneficial fatty acid profile.
• Production process and recipe of final food products have to be modified as well to achieve an acceptable final product.
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Margarine
Margarines with different melting profiles
Margarine with optimum profile for spreadability
Margarine which is too soft, runny.
Margarine which is too hard, brittle.
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Margarine Improved hardstocks through interesterification Reduction of SAFA Maintaining product melting curve (mouth feel) Trans fats free
10 15 20 25 30 35 400
102030405060708090
100
Hardstock 1Margarine with 60% Rape seed oilImproved Hardstock 2Margarine with 80% Rape seed oil
SAFA MUFA PUFA0
10
20
30
40
50
60
with 60% Rapeseed oilwith 80% Rapeseed oil
Conc
entr
atio
n (%
)
SFC
(%)
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Control Light
84 vegetable fat 20 precooked modified starch 4.5 gelatin or maltodextrin 7 emulsifier 1 salt 0.7 16 water 66.8
Light butter spread
Lipids20%
Glucides11,5%
Water 66,8%
CALORIE
0
800
200
400
600
CALORIE
Lipids84%
Water16%
W/O emulsion : starch, maltodextrin or gelatine are used to ‘gelify’ the water phase and stabilize it
0
800
200
400
600
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Implications of removing fat in cream cheese
Full fat
Firm textureCreamy
No syneresis50% fat reduced
Loss of textureSoft - Liquid
WaterySyneresis (water
on surface)
50% fat reduced reformulated with
inulin as fat replacer
Firm textureCreamy
No syneresis
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Sugar : more than a sweetener
Absorbs water
CaramelizesIncorporates air in baking
process
Speeds growth of
yeastEnhances
smoothness & flavour
Delays discoloration
Regulates gelling
Improves appearance of canned fruit
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Sucrose functions in foods: some examples
Technical Functions Ce
real
s
Bev
erag
es
Bak
ed
Goo
ds
Cak
es,
Cook
ies
Jam
s, Je
llie
s
Pro
cess
ed
Food
s
Con
fect
ion
s
Dai
ry
Froz
en
Des
sert
s
Sweetener
Texturizer
Preservative
Shelf Life Extender
Fermentation
Crystalline AppearanceCaramelization
Maillard Reaction
Solubility
Freezing Point
Boiling Point
One single sweetener cannot replace all sugar functions, typically a combination of sweetness ingredients is used
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Sucrose replacement options
• Intense sweeteners
• Bulk sweeteners
• Other bulking agents
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Sugar replacement – Key applications
• Beverages (main application for intense sweeteners)• Confectionery (chewing gum, hard candy, soft candy,
mints, chocolate, etc.)• Bakery (cookies, biscuits, cakes,
pastries, frostings)• Dairy (ice cream, yoghurt)• Fruit preps and fillings• Snacks and puddings• Flavored syrups• Tabletop sweeteners• Pharmaceutical and personal care
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Options: trying to replicate sweetness
0 50 100 150
FRUCTOSE
SUCROSE
XYLITOL
MALTITOL
ERYTHRITOL
SORBITOL
MANNITOL
DEXTROSE
ISOMALT
LACTITOL
10 % aqueous solution
Polyols – Relative Sweetness
Polyols generally have a similar sweetness quality to sucrose
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0.0
5.0
10.0
Herbal
Bitterness
Metallic
Chemical-medicinal
Sweet aftertaste
Green-herbalaftertaste
Bitteraftertaste
Sweetness
Drying, astringentafter-feel
Intense sweeteners – Challenges Blending stevia with sucrose: QDA of 10% sucrose equivalent
Full cal
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0.0
5.0
10.0
Herbal
Bitterness
Metallic
Chemical-medicinal
Sweet aftertaste
Green-herbalaftertaste
Bitteraftertaste
Sweetness
Drying, astringentafter-feel
Intense sweeteners – Challenges Blending stevia with sucrose: QDA of 10% sucrose equivalent
Full cal50% saving
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0.0
5.0
10.0
Herbal
Bitterness
MetallicGreen-herbal
aftertaste
Bitteraftertaste
Sweetness
Drying, astringentafter-feel
Chemical-medicinal
Sweet aftertaste
Intense sweeteners – Challenges Blending stevia with sucrose: QDA of 10% sucrose equivalent
Full cal50% saving80% saving
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TIME (arbitrary units)0
20
40
60
80
100
STEVIA
ASPARTAME
SUCROSE
RESPONSE (% of peak)
Time-intensity, ~8% SE
*Source: Prakash, DuBois et al, 2008, Food & Chemical Toxicology, 46/7S:S75-S82
Intense sweeteners – Challenges
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Lemon/lime beverages: sensory panel results (n=20-30)
Samples with 2.5% and 3.5% erythritol scored significantly better than stevia control (0% ERT) and were closest to the sucrose control
00.5
11.5
22.5
33.5
44.5
0% ERTStevia Control
0.5% ERT 1.5% ERT 2.5% ERT 3.5%ERT 8% SucroseControl
Diff
eren
ce fr
om 8
% S
ucro
se
7 po
int s
cale
Stevia sweetened samples
Sweetness Quality Overall Flavor Mouthfeel Aftertaste
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Reduction of Stevia sweetness lingering
Stevia + 2.5% erythritol
All samples at 7% SEV
Stevia
Sucrose
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The added value of sweetness reformulation
Replacement of sugars
REDUCED CALORIE
PRODUCTSPolyols
Improved dental health
Improved glycaemic control
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Muffins
Positive controlFull sugar
Negative control30% sugar reducedTaking out sugar : muffin collapses 30% sugar reduced
with rice starch and oligofructose
Reference Test 1
Test 2
challenge
solution
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Ingredients Control Reduced sugar
Oligofructose (P95) 0 5.14
Flour 9.3% proteins 47.4 47.4
Shortening 24.2 24.2
Sucrose 15.8 10.81
Vanilla 0.1 0.1
Eggs 7.6 7.6
Baking powder 0.6 0.6
Salt 0.3 0.3
Water 4 3.85
Total 100 100
30% sugar reduction in shortbread cookies
Oligofructose has a sweetness profile similar to sucrose but less sweet (30%)
Sugar out, fibre in …
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Sugar out, fibre in …
• Taste of the reduced sugar cookie is quite close to the reference (slightly less sweet)
• Hardness is slightly lower (328 versus 398*)• Colour is a little darker
Sugar30% sugar reduced
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Shortbread cookie: No Sugar added
Test 1 Test 2
challenge solution
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Control Light
- skimmed milk 47 2 milk powder - 57 sucrose 13.3 - maltodextrin 13
20 hazelnut paste 20 6 cacao powder 6
14 oil - 1 lecithin -
- xanthan 0.2 - aspartam 0.2 - salt 0.3
Light chocolate spread
Lipids15%
Glucides33%
Protein6%
Water 44%
0
500
100
200
300
400
CALORIE
0
500
100
200
300
400
CALORIE
Lipids29,3%
Glucides64,5%
Protein4,5%
Water
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Conclusions• Today, there is a growing interest, both among consumers
and public policy makers, in improving the nutritional quality of foods in support of healthy eating.
• Food ingredient manufacturers are active at the forefront
• taking industry initiatives to respond to these trends
• developing strategies to help food manufacturers both to reduce calories and improve liking characteristics of food
• Meeting these demands is not simple. Fats and sugars have numerous taste and technical functionalities. Simply removing fats and sugars is impossible, leaving foods that are not accepted by consumers.
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Conclusions
• Ongoing search and research to develop new solutions is a highly complex process and still much in progress
• Address main health concerns
• Resolve application challenges
• Satisfy evolving consumer needs and expectations
• When developing European regulations, decision-makers must fully take account of the technical implications of aspiring to improve the nutritional qualities of food.