Confidential. This document contains trade secret information. Disclosure, use or reproduction out-side Cargill and inside Cargill, to or by those employees who do not have a need to know, is prohibited except

as authorized by Cargill in writing. (Copyright Cargill Incorporated 2005. all rights reserved.)

Paul Smith & Serpil MetinCargill Global Foods Research,Vilvoorde, Belgium & Minneapolis, USA.

The Use of Emulsifiers to Give Healthy, Highly Functional Bakery Fats

07/04/2008 2Slide:

Healthy, Highly Functional Bakery Fats

• Introduction– Bakery – The role of fats

• Rising of Bread and Cakes• Bakery Shortenings• Structuring• Conclusions• Future Needs

07/04/2008 3Slide:

Bakery – Oils & Fats

• Many Different Products• Virtually all include fats• Bread 0-5% Hamburger bread is higher• Cakes Up to 50%• Pastry Up to 50%

• Biscuits, doughnuts etc.

07/04/2008 4Slide:

What do fats do in a product?

• Mouthfeel• Shortening (texturising)• Foaming• Staling

07/04/2008 5Slide:

Effect of solid fat on bread Rising

0

500

1000

1500

2000

2500

Without fat 0% SFC 20% SFC 40% SFC 60% SFC 80% SFC

Fat type

Bre

ad v

olum

e (m

l)

448

450

452

454

456

458

460

462

464

466

Bre

ad w

eigh

t (g)

Bread voBread we

07/04/2008 6Slide:

Effect of Solid fat on Bread Staling

0

200

400

600

800

1000

1200

0 10 20 30 40 50 60 70 80

Time after baking (hours)

Forc

e at

6.2

5 m

m

Without fat

0% SFC

20% SFC

40% SFC

60% SFC

80% SFC

07/04/2008 7Slide:

• All structural parameters are important in predicting final functionality.• Crystallization and melting behavior alone may not

– indicate changes in polymorphism– Impart the direct information on SFC– Give any information on microstructure

• Relying on SFC alone to predict hardness has been shown to be unreliable ( Narine and Marongoni, 1999).

Bakery Shortening Functionality

07/04/2008 8Slide:

Pie Crust Shortenings

SFC content of Fats

0

10

20

30

40

50

60

70

10 21.1 26.6 32.2 37.7 40Temperature (C)

SFC

(%)

PS102

PS102 Emulsified

P100

P115

Pie Shortening (PH)

Lard (PH)

07/04/2008 9Slide:

-3 .0

-2.5

-2.0

-1.5

-1.0

-0.5

0.0

0.5

1.0

1.5

Hea

t Flo

w (W

/g)

-40 -20 0 20 40 60 80

Temperature (°C)

Palm /Soy Em ul.(PS102E)––––––– Palm /Soy (PS102)––––––– Palm (P100NH)––––––– Palm (P115NH)––––––– Pie Shortening (PH)––––––– Lard (PH)––––––– Lard–––––––

Exo Up Universal V4.0C TA Instrum ents

Crystallization Curves of Pie Crust Shortenings

07/04/2008 10Slide:

Melting Curves of Pie Crust Shortenings

-3.0

-2.5

-2.0

-1.5

-1.0

-0.5

0.0

0.5

1.0

1.5

Hea

t Flo

w (W

/g)

-40 -20 0 20 40 60 80

Temperature (°C)

Palm/Soy Emul.(PS102E)––––––– Palm/Soy (PS102)––––––– Palm (P100NH)––––––– Palm (P115NH)––––––– Pie Shortening (PH)––––––– Lard (PH)––––––– Lard–––––––

Exo Up Universal V4.0C TA Instruments

07/04/2008 11Slide:

Effect of Fat Content on Volume

60

65

70

75

80

85

0 2 4 6 8 10 12 14

% shortening

Loaf

vol

ume

(cc)

Loaf volume

07/04/2008 12Slide:

Effect of Surfactants on VolumeVolume Deviation

Surfactants (cm3) (cm3 )

None 760 ...

SSL 862 17.7

Polysorbate 775 28.3

Ethoxy

monoglyceride 813 24.7

DATEM 853 20.2

Monoglycerides 763 15.3

Succinated

monoglycerides 838 5.8

Lecithin 837 15.3

C. S. LAI A. B. DAVIS, and R. C. HOSENEY Cereal Chem. 66(3):224-227

07/04/2008 13Slide:

Effect of Surfactant Concentration

60

160

0

Volume

% m

onog

lyce

ride

07/04/2008 14Slide:

Mechanisms

No fatProteins at Surface

Saturated FatsSaturated Fat at Surface

Unsaturated FatsPoorer Packing

Saturated SurfactantGood Packing

Low SurfactantPoor Surface

Unsaturated SurfactantPoor packing

AirBubble

07/04/2008 15Slide:

Fat Crystals

• Solid Components are also important• Crystals give structure, flavour, texture• Poor crystallisation leads to problems,

– Untempered bloomed chocolate or grainy butter.• Crystals provide strength and structure• Structure mainly from unhealthy saturated or trans fats

07/04/2008 16Slide:

Healthy Oils

• High Omega-3 Content– Fish

• Polyunsaturates• Monounsaturates

• Liquid Oils.

• Hard to Structure.

07/04/2008 17Slide:

Application of Structures

• Non-Glyceride Materials: Starches etc– Low fat, Low calorie solutions are possible, but poor mouthfeel and

texture• Non-triglyceride lipids

– Waxes etc (health implications)• Surfactant Structuring• Optimisation of Crystal Structure

– Crystal Habit Modification

07/04/2008 18Slide:

Surfactant Structures

Stranded Structure of a Polysaccharide Gel

Lamellar structure of an alpha monoglyceride gel

Monoglyceride crystalsIn a coagel

07/04/2008 19Slide:

Monoglyceride Phase Diagrams

Control of Composition and Processing gives different phases with different structuring abilities.

StructuringPossibilities

07/04/2008 20Slide:

Crystal Habit Modification

Palm Oil

Add 0.5% Phosphatidylethanolamine

Palm Oil + Habit Modifier

07/04/2008 21Slide:

Specific Crystal Habit Modifiers

Crystal shape and size affects structureAlter the shape and size to give more efficient structuringPoison growth in certain directions to get better shaped crystals

Add Crystal Habit Modifier

Green additives bindInto structure & preventFurther growthLeading to habitModification.

07/04/2008 22Slide:

Conclusions

• Fats play an important role in baked products• Effects occur on Dough Interactions and Structuring• Different techniques are possible to replace unhealthy triglycerides• Tactics required depend on product performance

– Mouthfeel, Appearance etc• Controlled addition of emulsifier can give optimised structures

07/04/2008 23Slide:

The Future

• Increasing Segmentation allowing for different solutions– Lower calorie– Luxury

• Innovative application of emulsifiers to create structures• Organogels

07/04/2008 24Slide: