How bran is upgraded or processed further and what other possibilities there might be in future to utilize the bran and other grain fractions

Transcription

1 How bran is upgraded or processed further and what other possibilities there might be in future to utilize the bran and other grain fractions Finnish Food Research Foundation and Finnish Food and Drink Industries

2 Lantmännen in short terms! Agricultural cooperative and owned by Swedish farmers. Northern Europe s leader in agriculture, machinery, bioenergy and food products. Operations in over 20 countries employees. Revenues of SEK 37 billion. Vaasan incorporated 2015

3 Through the whole grain value chain Focus on the entire value chain, creating unique values and business for our owners and Lantmännen Business near owners Cerealia Unibake Energi Seed Intermediate Grain trade Feed Cerealia Unibake Reppe Agroetanol goods Farmers

4 Investment in research and development breaks new ground Long tradition of research and development Invest in own and external research projects to promote new knowledge Early investment MSEK The Lantmännen Research Foundation invests in external research at universities and institutes Foundation yearly budget is 15 MSEK / year

5 Activity in international research projects Sahlgrenska universitetssjukhus

6 Landscape

7 Barley Oats Wheat Rye

8 tonnes sidestreams from our mills Water Starch Protein Hemicellulose Cellulose + lignin Ash 15% 18% 18% 24% 17% 5% 3% Lipids trucks (25 tonnes)

9 Side streams from wheat Cellulose microfibrils Arabinoxylans Mixed-linkage -glucans

10 Needs Ingredients Concentration Properties Palatability

11 Landscape

12 Nutritional opportunities for bran Brain cognitive Butyrate Mouth and teeth Fermented rye bran Stomach Fermented rye bran Rye & wheat bran Betaglucan oat & barley Small intestine Ferrmeted rye bran Betaglucan oat & barley Resistant starch Rye & wheat bran Colon Betaglucan oat & barley Resistant starch Rye & wheat bran Soluble Insoluble Fermented rye bran g/day up to g/day

13 European fiber market sales for all fiber types Total Revenues ($m) Total Volume (kt) 900 Revenue in $m and Volume in kt Starch, protein, fat plus bioactive components

14 What type of raw material is most effective? Wheat bran kruska Wheat bran D-klei 1 B 5 Water 13, 6 % Ash* 7,1% Protein* 17,2% Starch* 12,4% Dietary fiber* 45,2% soluble* 1,4% non soluble* 43,8% * dry substance Water 13, 1 % Ash* 4,7% Protein* 17,5% Starch* 19,8% Dietary fiber* 43,6% soluble* 3,5% non soluble* 40,1% * dry substance Water 13, 3% Ash* 5,8% Protein* 16,8% Starch Dietary fiber* 51,3% soluble* 4,1% non soluble* 47,1% * dry substance

15 Learn to understand the properties!

16 Fractionation method important for ingredient properties, ex oat protein fractions Method 1 Method 2

17 We explore different method s for processing of bran Physical Mild Rough Physical in combination with enzyme Bioprocessing Enzyme Enzyme in combination with lactic acid fermentation In coming year Compare Decide which process we shall work further with

18 Bleached bran % DF in raw material Handle odor formation Bleaching agent Alternative to straw fiber Drying

19 Landscape

20 Solubilize arabinoxylans from bran with enzyme % % DF in raw material Increase AXOS < 6 units from 0,3 to 5,9 (g/kg dry matter) Handle odor formation Enzyme Ingredient with bitterness Supernatant Drying 34 % enz mod bran d.s.

21 Softer Wg rye bread with enzymatic treated rye bran

22 Protein extraction from bran with enzyme and LAB Enzyme LAB Extract Separation Protein, peptide, a.a. > Fiber Residue

23 Mild physical treatment Starch Mild extraction Protein (protein, peptide, a.a.) Drying Fiber > 85 %

24 The bio-refinery In an ideal world Wheat bran Dextrin's Fats Physical rough Membrane filtration H-molar mass L molar mass Enzymatic treatments Biopolymers (films, hydrogels, foams, composites) Oligosaccharides (prebiotics, macromonomers, bio-based additives ) Low molar mass compounds (platform chemicals, bio-based additives ) MAY HELSINKI

25 Ingredients Concentration Properties Palatability Lunchseminarium Riksdagen 13 april 2016

26 Thanks! Christian Malmberg Food R&D project manager