How has the ingredient industry responded to the demands of society? A brief history.

Transcription

1 How has the ingredient industry responded to the demands of society? A brief history. Dr. Volker Heinz German Institute of Food Technologies (DIL) ELC Symposium Meeting the EU's nutrition and health goals: what role for the food ingredient industry? November 21 st, Brussels

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5 Food more than 1770 kcal/day

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7 SELLING FOODS TO THE CONSUMER

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10 Food supply quantity (2007) (kcal/capita/day) Source: FAOSTAT

11 FOOD PROCESSING

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15 FOOD PROCESSING

16 FOOD PROCESSING

17 FOOD PROCESSING

18 Food Ingredients Color additives Flavor enhancers Preservatives Stabilizers, thickeners, binders, texturizers Anti-caking agents Yeast nutrients Firming agents Gases Dough strengtheners & conditioners Enzyme preparations Fat replacers Flavors & spices Emulsifiers Leavening agents Humectants Sweeteners Nutrients

19 Example: Emulsifiers / surfactants Functional components used to attain/stabilize a special state for a substance 1. Occupying the boundary layer of systems Water-in-oil Oil-in-water 2. Foam stabilization 3. Crystal structure modification 4. Wetting agent 5. Solubilizer 6. Complexation of starch 7. Protein modification

20 Stabilization of disperse systems Continuous Phase Disperse Phase Disperse System Example Liquid Gas Foam Egg-White Foam Liquid Liquid Emulsion Dressing Liquid Solid Suspension Chocolate- Hazelnut Spread Solid Gas Solid Foam Meringue Solid Liquid Solid Emulsion Margarine Solid Solid Solid Suspension Chocolate

21 Introduction Main function Reducing the free inner energy of a substance s system by reducing tension at the boundary layer In principle, systems with polar and nonpolar components are unstable in terms of their macroscopic condition How can stabilization be achieved? By adding surface-active substances polar nonpolar

22 Stabilization of disperse systems Continuous Phase Disperse Phase Disperse System Example Liquid Gas Foam Egg-White Foam Liquid Liquid Emulsion Dressing Liquid Solid Suspension Chocolate- Hazelnut Spread Solid Gas Solid Foam Meringue Solid Liquid Solid Emulsion Margarine Solid Solid Solid Suspension Chocolate

23 Stabilization of disperse systems Dispersing Oil in Water

24 Stabilization of disperse systems Dispersing Oil in Water Dispersed condition after stirring for 30 s

25 Stabilization of disperse systems Phase Separation 1 s

26 Stabilization of disperse systems Phase Separation 10 s

27 Stabilization of disperse systems Phase Separation 1 min

28 Stabilization of disperse systems Phase Separation 5 min

29 Stabilization of disperse systems Phase Separation 1 s 10 s 1 min 5 min

30 Stabilization of disperse systems Lipophilic phase Hydrophilic phase Surface active substance s

31 Stabilization of disperse systems Balance Surface-active substances oriented towards the surface Decrease in surface tension

32 Stabilization of disperse systems Surface-active substances Molecular mass low Speed at which the boundary layer is occupied high Tenside Mono- and diglycerides and their esters Phospholipids Sucrose esters Proteins high low Food grade

33 Stabilization of disperse systems Surface-active substances Mono- and diglycerides and their esters Phospholipids

34 Stabilization of disperse systems Structure of food emulsifiers Sucrose ester Proteins native globular proteins unfolded proteins

35 Stabilization of disperse systems Continuos phase Micelle Surface active substance s To the dispersing phase Mechanical energy Emulsion

36 Dispersing oil in water with 0.5% Tween 80 0 s 1 s 1 min 1 h 1 day

37 Dispersing oil in water with 0.5% Tween s 1 s 1 min 1 h 1 day

38 Dispersing oil in water with 0.5% Tween 80 1 min 1 s 1 min 1 h 1 day

39 Stabilization of disperse systems Product Examples Mayonnaise: Emulsion (O/W) Dressings: Emulsion (O/W) Coffee whitener: Solid emulsion (O/W) Drinks with essential oils: Nano-emulsion (O/W) Puddings: Emulsion (O/W) Desserts: Multiphase system (emulsion O/W + foam) Ice cream: Multiphase system (emulsion O/W-suspension + foam) Chocolate: Suspension (hydrophilic amphiphilic particles in fat phase) Chocolate-hazelnut spread: Dispersion (hydr. amphiphilic particles in fat phase) Margarine: Solid emulsion (W/O) Marinade: Suspension (hydrophilic particles in oil)

40 Global Food Production (mio t/year) Wheat 690 Rice 685 Maize 823 Soy 231 Meat 280 Cheese 191 Milk (Dried) 2.9 Butter 9.6 Palm Oil 39 Chocolate 4.0 Sausages 20 Ice Cream 13

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42 Product Additive Sour dough Classification Starter culture Function ph-control Pregelatinized flour Stabilizer Immobilization of water Bread Amylases Enzyme Starch hydrolysis Mono-, di-glycerides of Emulsifier Structure improvement fatty ascorbic acids acid (DAWE) reducing agent Structure improvement

43 Product Additive Classification Function Fresh cheese Guar gum, locust bean gum, Stabilizer Immobilization of water starch, mod. starch,

44 Product Additive Classification Function Cheese Starter cultures, bacteria Biological organisms Flavor, hygiene molds

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46 Product Additive Classification Function Sausages nitrite, phosphate, proteins Stabilizer immobilization of water hygiene

47 Product Additive Classification Function Guar gum, locust bean gum Stabilizer Immobilization of water Ice cream Mono-, di-glycerides of fatty acids Emulsifier Formation of fat agglomerates for

48 Product Additive Classification Function Chocolate Phospholipides (Lecithin), Mono-, di-glycerides of fatty acids (Citrem) PGPR Emulsifiers Reduction of interface tension between continuous lipophilic phase and

49 Product Additive Classification Function Pana Cotta Gelatine Stabilizer Immobilization of water; Texture control

50 Product Additive Classification Function Dressing Phospholipides (Lecithin) Emulsifier Stabilization of oil droplets Guar gum, locust bean gum, starch, mod. starch, Stabilizer Xanthane Immobilization of water, Prevention of sedimentation / creaming;

51 Product Additive Classification Function Mayonnaise Phospholipides (Lecithin) Emulsifier Stabilization of oil droplets Guar gum, locust bean gum, Stabilizer starch, mod. starch, Immobilization of water; Texture control

52 Product Additive Classification Function Foamed milk Mono-, di-glycerides of Emulsifier Formation of fat cream fatty acids agglomerates for

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55 Overweight and Obesity in Europe year-oldadults Overweight = Energy Waste European Nutrition and Health Report

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58 Reduced Calory Intake by Increased Low Energy Volume in Foods Increased quantity of electro-static bonds and/or hydrogen bridges by: additional water binding substances Impact on functionality of macromolecules with respect to water binding (at least partly) disintegration of water molecule clusters and consequently improved utilization of water binding potential

59 Interactions of water and food ingredients protein denaturation processes Heat C > 80 C Shear native may be reversible un-folded irreversibly denaturated thermodynamically stable; tertiary- und quarternary structure is stabilized by non-covalent bonds thermodynamically instable; substantial reactive potential for inter- and intra-molecular interactions thermodynamically stable; tertiary- und quarternary structure is stabilized by covalent (-S-S-) bonds

60 Interactions of water and food ingredients Swelling und Gelatination Highly ordered structure Minimum distances between side chains of molecules Reduced state of order of dendritic macromolecules; Volume increase by inclusion of water molecules Chains and side chains are orderless; Maximum quantity of water is bound as well as physically immobilized

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62 Long Term Trend in Food Demand Source: Nonhebel, S. Global food supply and the impacts of increased use of biofuels

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64 Food Production Perspective 2052 Population GDP Food Production Unused bio-capacity Club of Rome, Outlook 2052

65 Global meat consumption (FAOSTAT) Source: Nonhebel, S. Global food supply and the impacts of increased use of biofuels

66 FOOD WASTE = ENERGY WASTE

67 What can Food Ingredients deliver: Traditional or Innovative Food Structures (for Product Development) New Taste and Flavors for Consumers Increased Long-Term Stability (for Better Quality and Less Waste) Adjusted Energy Density of Foods (Reduced or Fortified) High Quality Foods with Low Impact on Ressources Competitiveness for our Food Processors AND Farmers

68 Population growth as function of GDP per capita Data are for the years (GGDC, FAOSTAT) Source: Nonhebel, S. Global food supply and the impacts of increased use of biofuels

69 Global needs for biomass

70 The relative consumption of animal origin food products (share in total calories consumed) in relation to GDP per capita Data are for the years (GGDC, FAOSTAT) Source: Nonhebel, S. Global food supply and the impacts of increased use of biofuels

71 World Protein Supply (FAO 2012)