Using fibres to replace fat

Transcription

1 Using fibres to replace fat Ross Campbell CyberColloids Ltd. CyberColloids Ltd, Unit 4A Site 13, Carrigaline Industrial Estate, Carrigaline, County Cork, Ireland. tel:

2 Who are we? An independent, business driven R&D company. Established in 2002 to provide outsourcing of every aspect of the hydrocolloids world. Experts in polysaccharide and hydrocolloid chemistry. Offer a complete contract research & business solutions service for suppliers, processors & users of hydrocolloids/food gums. Core business helping our clients to derive cost effective texture solutions & to add value to existing processing practices. SME based in Ireland & UK. Provide services worldwide. Active research agenda EU & nationally funded. 2

3 Come and meet RP18 RP18 Page 3 3

4 Developing new food fibres Intelligent processing methodologies to upgrade new or under-utilised raw materials and downstream materials. processing waste from fruit & vegetables, cereals, seeds, herbs, spices and seaweed. Holistic approach in situ activation or improvement of function properties. Development of new food fibres and their application in food. 4

5 Examples Gelling fibres from carrot processing waste with > 10 times gelling ability than commercial dessert jellies. Fat mimetic from cellulose pulp. Water binder from oat husks. Gelling alginate films from brown seaweed processing waste casings and food films. 5

6 Multiple drivers CONSUMER DRIVERS naturally functional fewer & simpler ingredients free from less additives intrinsically healthy less processed GLOBAL TARGETS food security minimising food loss & waste sustainability smart use of underutilised resources meeting reduction targets INDUSTRY BENEFITS reduced waste burden added value diversification in offerings clean label cost 6

7 Changing food texture industry Industry is responding. Role of hydrocolloids & food fibres is changing, we are seeing: 1. hydrocolloids traditionally used to provide texture only now being used for their nutritional functionality; 2. intelligent processing of traditional fibres allowing their use as food ingredients with nutrition and texture function; 3. emergence of new clean label functional food fibres with texture and nutritional functionality. Increasing usage of functional fibres for fat replacement. Page 7 7

8 Functional food fibres Page 8 8

9 Functional food fibres Functional Food Fibres super water binding fat mimetic gelling Page 9 9

10 The challenge of replacing fat Essentially: to maintain or improve the taste & texture of a product c.f. a full fat comparator. Whilst hydrocolloids and traditional fibres have been used in fat replacement systems for some time new functional fibres providing significant benefits: improved processing e.g. high shear, enzyme technology, new drying technologies; improved functionality e.g. higher water & fat binding, more neutral colour (wider application); better knowledge base re. health benefits of different fats targeted replacement of trans and saturated fat. 10

11 Key applications: bakery Example: citrus fibres. Open fibrous matrix with large surface area. Mix of soluble and insoluble fibres. Superior water binding capacity: stabilisation of free water;. binding high volumes added water; improved freshness larger yield decreased staling 11

12 Key applications: bakery Non-purified product so also contains fat & protein range of binding mechanisms. Allows for partial replacement of oils and fats (and eggs): nutritional benefits reduced calories cost benefits replacing more expensive ingredients higher water content lower bake time Superior moisture management results in better texture, mouthfeel and palatability of products. 12

13 Key application: low fat mayonnaise Example: cellulose fibres. Cellulose fibres have superior water binding capacity. Of particular importance in wet applications e.g. sauces, mayonnaise, dressings. Low fat mayonnaises typically 3-30% fat c.f. 80% full fat equivalents. Fat is replaced with water - 3% fat mayo could contain 80% water. Requirement to bind substantial volumes of water Also a requirement to structure the water. 13

14 Key application: low fat mayonnaise Cellulose fibres have a significant advantage. Exhibit fat mimetic properties. Form semi-gel structures that provide positive sensory attributes: creaminess; smoothness; mouthfeel fatty coating. With all of the textural functionality of traditional cellulose based hydrocolloids. Obvious cost benefits. 14

15 Market examples Citrus fibres: Citri-Fi (Fiberstar) FiberGel (Florida Foods) Herbacel (Herbafoods) Sheared cellulose fibres: Z-Trim (FiberGel Technologies) SenseFi (Borregaard) Functionalised pea fibre: Centu-Tex, Uptake 80 & Accublend 500 (Nutri-Pea) Functionalised oat fibre: Oatrim with 5% ß-glucan soluble fiber Sunopta 780 superior water capacity 15 Page 15

16 Thank you! Ross, Angie or RP18 16 Page 16