By Anders Mølbak Jensen, Product & Application Manager, Lipid & Fine Foods Palsgaard A/S. It is a well known fact that consumers are requesting healthier foods with an increasingly lower fat content. This is also true for margarine spreads. Based on 100 years of experience creating emulsifiers for the margarine industry Palsgaard is therefore pleased to present an emulsifier system which makes it possible to lower the fat content to as low as 10%. This article explains both how the emulsifier system works but equally important how to get the correct processing conditions. Traditionally margarine, dairy and other spread producers have been cautious about developing and producing low fat spreads due to the problems it could generate in the production, such as an increased risk of unstable products and insecure production parameters. Benefits from reducing the fat content to 10% The fact is that there is an increasing focus on fat reduction from a nutrition point of view due to the increasing number of people with a BMI above 30 and the subsequent potential risk of coronary heart disease, diabetes etc. Reducing the fat content in a margarine spread beyond the traditional 40% allows for additional nutritional benefits such as the possibility for a reduction of saturated fat in the food intake together with a reduction of the total fat intake. At the same time the total cost of raw materials for low fat spreads are lower than for normal margarines. Why use spreads? Why not just leave out the spread and make a healthier sandwich? Because the spread has a positive influence on the overall eating quality of the sandwich. As the sandwich is eaten the spread will be mixed with the crumb structure during the chewing and give a better mouth-feel and swelling. At the same time it will improve the mouth-feel and flavour release. Additionally, it also reduces the migration of water into the crumb structure in the sandwich - typically water from vegetables like tomatoes or cucumbers will soften the crumb structure in the bread, making the sandwich soggy and thus reducing the eating quality significantly. Making sandwiches without applying a thin layer of margarine spread is therefore not an option. Especially not if the sandwich is to be stored for a while before being eaten. How to make a 10% low fat spread At Palsgaard we therefore decided to see if it were possible to successfully create a low fat spread with only 10% fat content with the boundaries listed below: • • • • • • • 10% fat content No hydrogenated oils or fats No hydrogenated emulsifiers Possibility to use sustainable palm oil (RSPO certified) No allergenic ingredients Non GMO No trans fatty acids (<1 %) Table 1: Recipe suggestion for a 10% low fat spread Emulsifier Palsgaard® DMG 0298 Palsgaard PGPR 4175 ® ® 0.60% 0.40% 0.70% 2.00% 6.26% 0.02% 0.02% 0.60% 0.20% 1.50% 0.55% 87.15% 100% Palsgaard 6118 Oil blend RDB palm oil Rape seed oil Flavour Colour Anatti 3525-OSS Water phase Salt Potassium sorbate Maltodextrine Sodium alginate Water Adjusted to pH 4.5 with citric acids Total content In order to do so, we created the recipe, shown across in table 1, which was subsequently tested in our large scale margarine pilot plant in order to specify the right processing parameters. Palsgaard Technical Paper - September 2013 How to successfully manufacture a low fat margarine spread with only 10% fat 2
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