How is the European ingredient industry responding to … · How is the European ingredient...
Transcript of How is the European ingredient industry responding to … · How is the European ingredient...
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,
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
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
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
Fibers Polydextrose, inulin,oligofructose, …
Air Cell
Liquid Oil
Solid Fat
Sugar Crystal
The implications of removing fatIn 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
‘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.
Fat modification solutions Fractionation 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
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
Example: Effect on melting profile of Palm versus Palm inter-esterified
Inter-esterification changes melting profile
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.
Margarine Margarines with different melting profilesMargarine with optimum profile for spreadability
Margarine which is too soft, runny.
Margarine which is too hard, brittle.
Margarine Improved hardstocks through interesterification Reduction of SAFA Maintaining product melting curve (mouth feel) Trans fats free
0
25
50
75
100
10 15 20 25 30 35 40Hardstock 1Margarine with 60% Rape seed oilImproved Hardstock 2Margarine with 80% Rape seed oil
Conc
entr
atio
n (%
)
SFC
(%)
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
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
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
Sucrose functions in foods: some examples
One single sweetener cannot replace all sugar functions, typically a combination of sweetness ingredients is used
Sugar replacement – Key • 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
Options: trying to replicate sweetness
0 33 65 98 130
LACTITOL
ISOMALT
DEXTROSE
MANNITOL
SORBITOL
ERYTHRITOL
MALTITOL
XYLITOL
SUCROSE
FRUCTOSE
10 % aqueous solution
Polyols – Relative Sweetness
Polyols generally have a similar sweetness quality to sucrose
Herbal
Bitterness
Metallic
Chemical-medicinal
Sweet aftertaste
Green-herbalaftertaste
Bitteraftertaste
SweetnessDrying, astringent
after-feel
Intense sweeteners – Challenges
Blending stevia with sucrose: QDA of 10% sucrose equivalent
Full cal
Herbal
Bitterness
Metallic
Chemical-medicinal
Sweet aftertaste
Green-herbalaftertaste
Bitteraftertaste
SweetnessDrying, astringent
after-feel
Intense sweeteners – Challenges
Blending stevia with sucrose: QDA of 10% sucrose equivalent
Full cal50% saving
Herbal
Bitterness
MetallicGreen-herbal
aftertaste
Bitteraftertaste
SweetnessDrying, astringent
after-feel
Chemical-medicinal
Sweet aftertaste
Intense sweeteners – Challenges
Blending stevia with sucrose: QDA of 10% sucrose equivalent
Full cal50% saving80% saving
TIME (arbitrary units)0
20
40
60
80
100
RESPONSE (% of peak)
Time-intensity, ~8% SE
*Source: Prakash, DuBois et al, 2008, Food & Chemical Toxicology, 46/7S:S75-S82
Intense sweeteners – Challenges
TIME (arbitrary units)0
20
40
60
80
100
SUCROSE
RESPONSE (% of peak)
Time-intensity, ~8% SE
*Source: Prakash, DuBois et al, 2008, Food & Chemical Toxicology, 46/7S:S75-S82
Intense sweeteners – Challenges
TIME (arbitrary units)0
20
40
60
80
100
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
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
Lemon/lime beverages: sensory panel results
Samples with 2.5% and 3.5% erythritol scored significantly better than stevia control (0% ERT) and were
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
Reduction of Stevia sweetness lingering
Stevia + 2.5% erythritol
All samples at 7% SEV
Stevia
Sucrose
Reduction of Stevia sweetness lingering
Stevia + 2.5% erythritol
All samples at 7% SEV
Stevia
Sucrose
Reduction of Stevia sweetness lingering
Stevia + 2.5% erythritol
All samples at 7% SEV
Stevia
Sucrose
Reduction of Stevia sweetness lingering
Stevia + 2.5% erythritol
All samples at 7% SEV
Stevia
Sucrose
Reduction of Stevia sweetness lingering
Stevia + 2.5% erythritol
All samples at 7% SEV
Stevia
Sucrose
The added value of sweetness reformulation
Replacement of sugars
REDUCED CALORIE
PRODUCTSPolyols
Improved dental health
Improved glycaemic
control
Muffins
Positive controlFull sugar
Negative control30% sugar reducedTaking out sugar : muffin collapses 30% sugar reduced
with rice starch and oligofructose
Referenc Test 1
Test 2
challenge
solution
Ingredients Control Reduced sugarOligofructose (P95) 0 5.14Flour 9.3% proteins 47.4 47.4Shortening 24.2 24.2Sucrose 15.8 10.81Vanilla 0.1 0.1Eggs 7.6 7.6Baking powder 0.6 0.6Salt 0.3 0.3Water 4 3.85Total 100 100
30% sugar reduction in shortbread cookies
Oligofructose has a sweetness profile similar to sucrose but less sweet (30%)
Sugar out, fibre in …
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
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
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
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.