Fibras; Su Uso Tecnológico y Nutrimental en Alimentos. Food Technology Summit 2017

Transcription

1 Fibras; Su Uso Tecnológico y Nutrimental en Alimentos Food Technology Summit 2017

2 Dietary fibers are increasingly present in processed food industry

3 Technological properties of fibers Manufacturers want to use natural ingredients Replacing less effective ingredients Replacing synthetic ingredients

4 Fiber for food industry Dietary fibers are increasingly present in processed food industry. From powdered cellulose (E460ii) which is used in compliance with regulations on food additives and nutritionally belongs to dietary fibre, to fibers derived from various plants, e.g. bamboo, oat, pea, sugarcane, wheat, etc., used in technological function ( clean label analog of cellulose) or as a source of fibre in fortified food products (nutrient, health-promoting ingredients).

5 Procedures In multiple food product categories, manufacturers use powdered cellulose according to GMP (Good Manufacturing Practice), other dietary fibers - on the quantum satis base, as an: anticaking, bulking agent, emulsifier, glazing agent, humectant, stabilizer, thickener (Codex Alimentarius).

6 Technological advantages Some producers would prefer not to use synthetic ingredients, but fibers with their unique properties make their favorite choice over less cost-effective products such as: complex gum or sythetic stabilizer systems, or less efficient potato, soybean starch. To boost productivity resulting from faster manufacturing processes and cut labor & energy costs, only small quantity of added fibre is enough.

7 Potato fiber vs wheat fiber

8 Color Wheat Fiber Potato Fiber

9 Color Why color is so important in meat processing? Fiber in brown color added to stuffing is definitely visible in the cross-section of meats.

10 Structure Up to 98% of insoluble fiber Potato fiber Includes starch Wheat fiber

11 Why not starch? The starch contained in potato fiber reduces microbiological stability of the meat products, especially when hot The starch in fiber speed up the proces of ageing during storage, causing leaks

12 Why wheat fiber? Wheat fiber Keeps the retained water

13 Why wheat fiber? Wheat fiber brings fibrous texture imitating the myofiber Potato fiber Potato fiber has a groat structure, during cuttering may provoke a spongy texture of the product Wheat fiber

14 Demand for fibers Demand for fibre is rising because of the growing popularity of processed food products and because consumers want gluten-free, low-fat or non-fat foods that still have a creamy texture. Dietary fibers gives food more water, more air, a smooth feeling in the mouth which is helping increasing the popularity of dietary fibers.

15 Adequate intake There is no precise population goal for the intake of total dietary fibre, but at least 25 g per day should be provided from fruit, vegetables and whole-grain foods. (WHO Report, 2003). Most recent dietary guidelines set adequate intake (AI) for young women at 25 grams of fibre daily and for young men at 35 grams a day.

16 Nutrition claims EU SOURCE OF FIBRE A claim that a food is a source of fibre, and any claim likely to have the same meaning for the consumer, may only be made, where the product contains at least 3 g of fibre per 100 g or at least 1,5 g of fibre per 100 kcal. HIGH FIBRE A claim that a food is high in fibre, and any claim likely to have the same meaning for the consumer, may only be made, where the product contains at least 6 g of fibre per 100 g or at least 3 g of fibre per 100 kcal.

17 Nutrition claims US As per Code of Federal Regulations, Title 21 Food and Drugs, Part 101 Food Labelling HIGH CLAIM (high = rich in = excellent source of) Food contains 20% or more of the DRV per reference customarily consumed 5,6 g per serving (5,0 g per serving until July 26, 2018) GOOD SOURCE CLAIM (good source = contains = provides) The food contains 10 19% of the DRV per reference amount customarily consumed >2,8 g and < 5,6 g per serving (>2,5 g and < 5,0 g per serving, until July 26, 2018)

18 Nutrition claims (Regulation 1924/2006) SOURCE OF FIBRE - A claim that a food is a source of fibre, and any claim likely to have the same meaning for the consumer, may only be made, where the product contains at least 3 g of fibre per 100 g or at least 1,5 g of fibre per 100 kcal. HIGH FIBRE - A claim that a food is high in fibre, and any claim likely to have the same meaning for the consumer, may only be made, where the product contains at least 6 g of fibre per 100 g or at least 3 g of fibre per 100 kcal.

19 Main applications Meat Baker y Fish & Surimi Dairy Convenience food

20 Fiber for Meat

21 Where does fiber go in meat? Nuggets Hamburgers Bacon Sausages Meat preparations Injected poultry Hot-dogs Ham Pâté Pâté like products

22 Fiber for sausages Improved texture Improved yield Improved fat absorption Limited losses and stabilized shape after frying/grilling/boiling Reduced production cost

23 Sausage yield Cooked sausage yield % No fiber Unicell 200 grade Unicell 500 grade

24 Fiber for smoked bacon Improved texture Improved yield Reduced leakage during cooking and storage Reduced production cost Drier cut

25 Smoked bacon yield Smoked bacon yield % control sample 103 Unicell 90 grade Unicell 100 grade

26 Fiber for ham Retains juiciness of the product Improves texture Lower appearance of gel pockets Better muscle binding Lower weight losses during heat treatment Limited leakage when vacuum packed Constant quality

27 Fiber for fine minced product and pâtés Water-fat emulsion improvement and stability Fat substitute Efficiency increase Better texture More distinct taste Easy to use Constant quality

28 Fiber for hamburgers Limited shrinking during frying Better texture Better firmness Neutral taste and flavor Constant quality Improved freeze and thaw stability

29 Fiber for salami Shorter curing and drying process Fast water binding Increased efficiency Better texture More homogenous cut Easy to use Constant quality

30 Fiber for meat preparations Improved texture Increased efficiency through higher water retention Reduced leakage Reduced weight loss and increased shape stability after frying Reduced production costs

31 Fiber for poultry injection Increased volume Reduced leakage Reduced weight loss and increased shape stability after heat treatment/cooking Reduced production costs

32 Fiber for hot-dogs Better filling, cohesion and stability Improved texture and bite Reduced leakage Limited leakage Improved yield

33 Fiber for Bakery Applications

34 Where do fiber go in bakery? Extruded products Flours & baking mixes Biscuits & wafers Breads & rolls

35 Fiber for bread Longer shelf life Better crust formation Improved crispiness Better texture Anticaking agent for baking mixes Flavor carrier Better freeze and thaw stability Increased dietary fiber content

36 Mexico Bamboo & Wheat Fiber in Bakery

37 Date Published vs Ingredient Ingredient Total Sample Wheat Fiber 100.0% 87.5% 63.64% 75.0% 85.71% 66.67% 77.55% Soluble Wheat Fiber n/a n/a n/a n/a 7.14% n/a 2.04% Bamboo Fibre n/a 12.5% 45.45% 37.5% 28.57% 33.33% 30.61% Insoluble Wheat Fibre n/a n/a n/a n/a n/a n/a n/a Not Specified n/a n/a n/a n/a n/a n/a n/a Total Sample 100.0% 100.0% 100.0% 100.0% 100.0% 100.0% 100.0%

38 Evaluation of fiber in bread No. No Quantity Quantity Ingredient Quantity Quantity Ingredient in grams loaf in grams loaf Wheat Wheat flour, flour, type type Water Water Skimmed Skimmed milk milk powder powder Oil Oil Sugar Sugar Salt Salt Dry Dry yeast yeast Total Total Finished Finished product product Bread without fiber (formula)

39 Evaluation of fiber in bread No Ingredient No. Wheat Ingredient flour, type in grams Water Wheat flour, type Skimmed Water milk powder Unicell Skimmed Fiber 90 milk powder Oil Oil Sugar 6 Sugar Salt Salt Dry yeast Dry yeast Total Total Finished Finished product product Quantity in grams Quantity Quantity loaf Quantity loaf Bread with fiber 90μm

40 Evaluation of fiber in bread No Ingredient Wheat flour, type Water Skimmed milk powder 2.05 Unicell Fiber 200 Oil Sugar 1.92 Salt Dry yeast Total Finished product Quantity in grams Quantity loaf Bread with fiber 90 μm

41 Comparison of bread: without fiber, with 90 μm fiber, 200 μm fiber Proposal Bread without fiber Bread with Unicell 90 Bread with Unicell 200 Size Colour Structure Moisture on second day Taste Weight Bread crumbling when sliced Hardness Energy Content of fiber per 100 g of finished product Possible declaration Low Condensed with small, round, evenly distributed air pockets 41,56% 773 g 257 g 1,66 g High Creamy Creamy Slightly gray Aerated, with larger, oval air pockets, more on top 42,30% 43,11% No differences compared to CT Aerated with the biggest air pockets, more on top, with jagged shape No differences compared to CT 2,5% more 3,0% more No differences compared to CT More then CT No differences compared to CT No differences compared to CT 256 g 251 g 3,40 g 3,30 g No Yes Yes Medium

42 Buns with Fiber Advantages of Using fibers Increased volume Improved structure of the finished product Increased feeling of satiation Improved nutritional profile Possible declaration: Source of fiber * * In EU (Reg 1924/2006) Recommended fibers: BF/ OF/ WF 90µm BF/ OF/ WF 200µm

43 Breakfast wheat bread rolls Advantages of Using fibers Increased volume Improved structure of the finished product Increased feeling of satiation Improved nutritional profile Possible declaration: Source of fiber * * In EU (Reg 1924/2006) Recommended fibers: BF/ OF/ WF 90µm BF/ OF/ WF 200µm

44 Fiber for madeleine cookies Advantages of Using fibers Increased volume Prolonged product freshness Improved nutritional profile Possible declaration: Source of fiber * * In EU (Reg 1924/2006) Recommended fibers: BF/ OF/ WF 90µm

45 Fiber for muffins Advantages of Using fibers Increased volume (by aprox 12%) Decreased weight loss during baking Springy consistency Improved nutritional profile Possible declaration: Source of fiber * * In EU (Reg 1924/2006) Recommended fibers: BF/ OF/ WF 90µm BF/ OF/ WF 200µm

46 Fiber for pancakes Advantages of Using fibers Increased volume Improved structure of the finished product Increased feeling of satiation Improved nutritional profile Recommended fibers: BF/ OF/ WF 200µm

47 Pastry with fruits (fruit filling) Advantages of Using fibers In dough During kneading and forming facilitate kneading, reduces viscosity of dough, reduces dusting Transportation and storage increased resistance to mechanical damage Improve structure of finished product

48 Pastry with fruits (fruit filling) Advantages of Using fibers In dough Reduce leakage Reduces fruit juice spillage and related dough maceration Consumption improves feeling of fruit filling density

49 Fiber in pita bread Advantages of Using fibers During preparation increased flexibility of dough Good resistance to stretching during rolling Drying reduced stickiness to pasta Reduced brittleness of product Transportation and storage increased resistance to mechanical damage Consumption the color and consistency are more attractive, taste in general and flexibility Recommended fibers: BF/ OF/ WF 90µm

50 Fiber for pizza dough Advantages of Using fibers During preparation increased flexibility of dough, good resistance to stretching during rolling out and cutting. Reduced risk of damaging or splitting of the dough Drying reduced stickiness of pasta, reduced brittleness of the product = loss reduction Transportation and storage increased resistance to mechanical damage Consumption the color and consistency are more attractive, taste in general and flexibility of its texture are improved Recommended fibers: BF/ OF/ WF 90µm

51 Fiber for pasta products, tacos, tortillas and other flour based dry products Improved quality Shorter cooking time Improves rheology and bite Ideal additive for all instant products improves instant hydration, acts as anti-clogging agent gives better mouth feeling

52 Fiber for fish & surimi Better texture and consistency Improved stability, quality and shelf-life Better freeze and thaw stability Syneresis reduction Longer shelf life Increased yield Fat substitute

53 Fiber for dairy

54 Fiber for dairy Better consistency and density Better hard cheese sliceability Quality improvement of processed cheese Improved spreadability of cheese spreads Anticaking agent for grated products

55 Fiber for dairy Advantages of Using fibers Improved yield Enables easy unwrapping of the product from the foil Recommended fibers: BF/ OF/ WF 30µm

56 Fiber for dairy Advantages of Using fibers Preventing chips from agglomeration Longer shelf life Recommended fibers: BF/ OF/ WF 30µm BF/ OF/ WF 90µm BF/ OF/ WF 200µm

57 Fiber for Frozen & Convenience Foods

58 Fiber for Frozen & Convenience Foods Good emulsion stabilizer for gravies and sauces Important ingredient for breadings and batters both conventional and deep-fried Better texture stability of fillings: fruit, vegetable and meat Improved water retention and rheology Enhanced freeze and thaw stability

59 Fiber for nuggets Acting as breading thickener Better adhesion of the breading Reduction of losses and shape stabilization after frying

60 Fiber for dietary products Fewer calories Feeling of satiety Increased dietary fiber content (Source of fibre, High fibre)

61 Unicell Fiber-the best you can add to food Natura l Obtained from sustainabl e sources Allergen free Gluten free GMO free Constantly monitored quality of raw materials

62 InterFiber Products

63 InterFiber Products

64 InterFiber Products

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