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

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, 2012 - Brussels

Food more than 1770 kcal/day

SELLING FOODS TO THE CONSUMER

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

FOOD PROCESSING

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

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

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

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

Stabilization of disperse systems Dispersing Oil in Water

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

Stabilization of disperse systems Phase Separation 1 s

Stabilization of disperse systems Phase Separation 10 s

Stabilization of disperse systems Phase Separation 1 min

Stabilization of disperse systems Phase Separation 5 min

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

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

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

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

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

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

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

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

Dispersing oil in water with 0.5% Tween 80 10 s 1 s 1 min 1 h 1 day

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

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)

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

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

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

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

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

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

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

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

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;

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

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

Overweight and Obesity in Europe 15-64-year-oldadults Overweight = Energy Waste European Nutrition and Health Report

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

Interactions of water and food ingredients protein denaturation processes Heat 55 65 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

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

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

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

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

FOOD WASTE = ENERGY WASTE

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

Population growth as function of GDP per capita Data are for the years 1990-2005 (GGDC, FAOSTAT) Source: Nonhebel, S. Global food supply and the impacts of increased use of biofuels

Global needs for biomass

The relative consumption of animal origin food products (share in total calories consumed) in relation to GDP per capita Data are for the years 1990-2005 (GGDC, FAOSTAT) Source: Nonhebel, S. Global food supply and the impacts of increased use of biofuels

World Protein Supply (FAO 2012)