TRAINING AND EDUCATION ON LIPIDS: CURRENT SITUATION AND WISHES FOR THE FUTURE? PROF. DR. IR. KOEN DEWETTINCK

Transcription

1 TRAINING AND EDUCATION ON LIPIDS: CURRENT SITUATION AND WISHES FOR THE FUTURE? PROF. DR. IR. KOEN DEWETTINCK

2 EDUCATIONAL PROGRAM Bachelor of Science in de bio-ingenieurswetenschappen- Afstudeerrichting: chemie en voedingstechnologie Food Chemistry and Analysis Master of Science in de bio-ingenieurswetenschappen: levensmiddelenwetenschappen en voeding Formulation and Structuring of Foods Technology of Vegetable Products Master of Science in Food Technology Food Chemistry and Analysis Milk and Dairy Technology Plant Based Food Products and Ingredients

3 OVERVIEW OF THE COURSES Food Chemistry and Analysis Technology of Vegetable Products Lipid Milk and Dairy Technology Formulation and Structuring of Foods Plant Based Food Products and Ingredients

4 OVERVIEW OF THE COURSES Food Chemistry and Analysis Technology of Vegetable Products Lipid Milk and Dairy Technology Formulation and Structuring of Foods Plant Based Food Products and Ingredients

5 CHEMICAL ANALYSIS OF FOODS LIPID ANALYSIS

6 CLASSIFICATION OF LIPIDS Simple lipids Acylglycerols : glycerol+fatty acids Compound lipids Phospoacylglycerol : Glycerol+fatty acid+phophate+n containing group Sphingolipids Derived lipids Carotenoïds

7 PHYSICAL PROPERTIES Soluble in apolar solvents Specific crystallization behavior Melting point Specific gravity Refractive index Viscosity

8 CHEMICAL PROPERTIES Hydrolysis Acylglycerol Glycerol + Free Fatty Acid +NaOH Salt of FFA ~soap Interesterification Halogenation Hydrogenation Oxidation

9 LIPID EXTRACTION Direct extraction techniques Solubilization extraction methods Mild methods (alcohol/apolar solvent)

10 OVERVIEW OF THE COURSES Food Chemistry and Analysis Technology of Vegetable Products Lipid Milk and Dairy Technology Formulation and Structuring of Foods Plant Based Food Products and Ingredients

11 COMPOSITION AND PHYSICAL CHARACTERISTICS

12 DIFFERENT FAT SOURCES (Deposit fats of higher vertebrates) (Milk fats) (Fish oils) Vegetable oils Seed oils Pulp oils

13 PRODUCTION OF OILS AND FATS

14 SEED OILS VS. PULP OILS Seed Oils Pulp Oils

15 OIL AND FAT REFINING

16 OVERVIEW

17 PHYSICAL VS CHEMICAL

18 CASE STUDY- REFINING OF COCOA BUTTER Conventional Cocoa Butter Refining Crude Cocoa Butter Improved Cocoa Butter Refining Crude Cocoa Butter Polish Filtration Deodorization Steam stripping Acid and/or silica - 80 C/atm. pressure Bleaching earth (and activated carbon) 90 C/50 mbar Packed column stripping or tray deodorization short time/low pressure, adjustable temp. Silica Pretreatment Bleaching Deodorization Steam stripping 0 Refined Cocoa Butter PhD research Changing the functionality of cocoa butter (dr. ir. Nathalie De Clercq)

19 FAT MODIFICATION PROCESSES

20 FRACTIONATION Dry fractionation Lanza fractionation Solvent / wet fractionation Lay-out of a typical dry fractionation process

21 HYDROGENATION The catalytic hydrogenation of organic molecules was discovered by Sabatier (Toulouse) in 1897 Fat hardening Some of the double bonds present in a liquid oil are saturated Changes the melting and solidification characteristics

22 INTERESTERIFICATION Randomization reaction

23 ENZYMATIC MODIFICATION Enzymatic Hydrolysis Enzymatic esterification Enzymatic acidolysis Enzymatic alcoholysis Enzymatic ester-ester exchange

24 BLENDING Often combined with fractionation, hydrogenation, interesterification Type 1 parameters: additive parameters property of a blend is the sum of the fractional contribution of each component to the parameter E.g. iodine value, fatty acid composition Type 2 parameters: non-additive parameters Do not obey mass balance equations e.g. SFC, melting point

25 PRACTICAL Company visits Mulder Natural Foods Alpro Puratos Barry Callebaut Cargill Belcolade Exercises fat modification Workshop chocolate

26 OVERVIEW OF THE COURSES Food Chemistry and Analysis Technology of Vegetable Products Lipid Milk and Dairy Technology Formulation and Structuring of Foods Plant Based Food Products and Ingredients

27 31 1. CHEMICAL AND PHYSICAL PROPERTIES OF MILK Carbohydrates Lipids Proteins Minor components MILK 2. DAIRY TECHNOLOGY Primary treatments Fermented products Fat rich products Concentrates and powders Cheese

28 CHEMICAL PROPERTIES

29 PHYSICAL PROPERTIES

30 PHYSICAL PROPERTIES Isothermal crystallization of bulk milk fat and emulsified milk fat (cream) longitudinal stacking (SAXS) as measured with XRD bulk milk fat emulsified milk fat 1 st step of crystallization 2 nd step of crystallization PhD research partial coalescence and fat crystallization in dairy creams (dr. ir. Eveline Fredrick)

31 MICROSTRUCTURE OF WHIPPED CREAM Confocal scanning laser light microscopy Red: fat globules Black: air bubbles Green: proteins and serum phase (FrieslandCampina) Cryo-scanning electron microscopy (FTE)

32 BUTTER PRODUCTION Churning (intense mechanical movement with air inclusion): O/W of cream W/O of butter

33 WORKSHOP Demonstration part Separation of raw milk into cream and skimmed milk Churning process Experiments Determination of fat content of raw milk, cream and skimmed milk Standardization of milk Determination of the fat content of the standardized milk 10 groups of 2/3 persons

34 OVERVIEW OF THE COURSES Food Chemistry and Analysis Technology of Vegetable Products Lipid Milk and Dairy Technology Formulation and Structuring of Foods Plant Based Food Products and Ingredients

35 FAT CRYSTALLIZATION

36 STRUCTURAL LEVELS IN FAT CRYSTALLIZATION Macroscopic properties Processing conditions (time, temperature, shear) Microstructural development Primary crystallization

37 BASIC CONCEPTS OF CRYSTALLIZATION Crystallization can be broadly divided into two types: Crystallization from a supersaturated solution (solute-solvent systems) Melt crystallization (super cooled systems) Nucleation Crystal growth

38 BASIC CONCEPTS OF POLYMORPHISM 3 basic polymorphs (α, β, β), each with their specific properties: Melting range, melting heat: α < β < β Density : α < β < β Stability: α < β < β Activation-energy for nucleation: α < β < β Onset of spontaneous nucleation: α > β > β α β β WAXD (wide angle X-ray diffraction) short spacings

39 METHODS OF STUDYING Differential Scanning Calorimetry Measures the difference in heat flow between the sample and the reference while both are subjected to the same temperature-time protocol. Provides information on processes that involve heat release (crystallization) or heat absorption (melting). Non-isothermal analysis of Palm oil Isothermal analysis of Palm oil

40 METHODS OF STUDYING Pulsed NuclearMagnetic Resonance Most frequently used: solid fat content as a function of time or temperature. Isothermal analysis of Palm oil

41 METHODS OF STUDYING X-ray Diffraction/Scattering Time resolved crystallization study of Palm oil (WAXD) PhD research Influence of monopalmitin on the crystallization behavior of palm oil (dr. ir. Stefanie Verstringe)

42 METHODS OF STUDYING Microscopy Microstructure of Palm oil - PLM 18 C 23% SFC 22 C 15% SFC 20 C 18% SFC 25 C 12% SFC

43 METHODS OF STUDYING Rheology Isothermal crystallization of Palm oil Crystallization of Palm oil at 18 C

44 INVOLVEMENT IN RESEARCH

45 MISSION FTE To design foods on a mesoscopic scale answering the consumer requirements for innovative products that are tasty, healthy, convenient and affordable. Moreover, to add value to by-products and contribute to overall socioeconomic welfare. STAFF: Scientific: 22 (Belgium, India, Iran, Indonesia, Vietnam, Malaysia, Ghana, Syria, USA) Techn./adm.: 8 > 240 peer review publications

46 Dairy Oils & Fats Chocolate & Confectionery Microstructure based product development

47 Vandemoortele Centre Lipid Science and Technology UGent s first joint-venture R&D centre Created IP jointly owned

48

49 Cryo-SEM pictures courtesy of FTE-UGent WOW!-emulsions! The key solution in reducing caloric content of many foods while maintaining their sensory properties

50 RESEARCH INVOLVEMENT Master dissertation topics (e.g.) Polymer-coated fat crystals as structuring agents Developing hybrid systems of anhydrous milk fat and wax based flaxseed oleogels for Omega-3 enrichment of recombined diary cream Palm oil replacement using mono- and diacylglycerols Internships E.g. Cacaolab, Vandemoortele Centre Lipid Science and Technology, Barry-Callebaut

51 TRAINING AND EDUCATION ON LIPIDS: CURRENT SITUATION AND WISHES FOR THE FUTURE? PROF. DR. IR. KOEN DEWETTINCK