TRAINING AND EDUCATION ON LIPIDS: CURRENT SITUATION … · TRAINING AND EDUCATION ON LIPIDS:...
Transcript of TRAINING AND EDUCATION ON LIPIDS: CURRENT SITUATION … · TRAINING AND EDUCATION ON LIPIDS:...
TRAINING AND EDUCATION ON LIPIDS:
CURRENT SITUATION AND WISHES FOR
THE FUTURE?
PROF. DR. IR. KOEN DEWETTINCK
EDUCATIONAL PROGRAM
Bachelor of Science in de bio-ingenieurswetenschappen-Afstudeerrichting: chemie en voedingstechnologie
Master of Science in de bio-ingenieurswetenschappen: levensmiddelenwetenschappen en voeding
• Formulation and Structuring of Foods
• Technology of Vegetable Products
Master of Science in Food Technology
• Food Chemistry and Analysis
• Milk and Dairy Technology
• Plant Based Food Products and Ingredients
• Food Chemistry and Analysis
OVERVIEW OF THE COURSES
Lipid
Food Chemistry
and Analysis
Milk and Dairy
Technology
Plant Based Food
Products and
Ingredients
Formulation and
Structuring of Foods
Technology of Vegetable
Products
OVERVIEW OF THE COURSES
Lipid
Food Chemistry
and Analysis
Milk and Dairy
Technology
Plant Based Food
Products and Ingredients
Formulation and
Structuring of Foods
Technology of Vegetable
Products
CHEMICAL
ANALYSIS OF
FOODS
LIPID ANALYSIS
CLASSIFICATION OF LIPIDS
• Simple lipids
• Acylglycerols : glycerol+fatty acids
• Compound lipids
• Phospoacylglycerol : Glycerol+fatty acid+phophate+N containing
group
• Sphingolipids
• Derived lipids
• Carotenoïds
PHYSICAL PROPERTIES
• Soluble in apolar solvents
• Specific crystallization behavior
• Melting point
• Specific gravity
• Refractive index
• Viscosity
CHEMICAL PROPERTIES
• Hydrolysis
Acylglycerol ⇆ Glycerol + Free Fatty Acid
+NaOH → Salt of FFA ~soap
• Interesterification
• Halogenation
• Hydrogenation
• Oxidation
LIPID EXTRACTION
• Direct extraction techniques
• Solubilization extraction methods
• Mild methods (alcohol/apolar solvent)
OVERVIEW OF THE COURSES
Lipid
Food Chemistry
and Analysis
Milk and Dairy
Technology
Plant Based Food
Products and
Ingredients
Formulation and
Structuring of Foods
Technology of Vegetable
Products
COMPOSITION AND
PHYSICAL
CHARACTERISTICS
DIFFERENT FAT SOURCES
• (Deposit fats of higher vertebrates)
• (Milk fats)
• (Fish oils)
• Vegetable oils
• Seed oils
• Pulp oils
PRODUCTION OF
OILS AND FATS
SEED OILS VS. PULP OILS
Seed Oils Pulp Oils
OIL AND FAT
REFINING
OVERVIEW
PHYSICAL VS CHEMICAL
DeodorizationSteam stripping
Crude Cocoa Butter
Polish Filtration
Refined Cocoa Butter
Crude Cocoa Butter
Silica PretreatmentAcid and/or silica -80°C/atm. pressure
DeodorizationSteam stripping
BleachingBleaching earth (and activated carbon) 90°C/50 mbar
Packed column stripping or traydeodorization
short time/low pressure, adjustable temp.
Improved Cocoa Butter Refining
0
Conventional Cocoa Butter Refining
PhD research → Changing the functionality of cocoa butter (dr. ir. Nathalie De Clercq)
CASE STUDY- REFINING OF COCOA BUTTER
FAT MODIFICATION
PROCESSES
FRACTIONATION
• Dry fractionation
• Lanza fractionation
• Solvent / wet fractionation
Lay-out of a typical dry
fractionation process
HYDROGENATION
• The catalytic hydrogenation of organic molecules
was discovered by Sabatier (Toulouse) in 1897
• Fat hardening
• Some of the double bonds present in a liquid oil are
saturated
• Changes the melting and solidification
characteristics
INTERESTERIFICATION
• Randomization reaction
ENZYMATIC MODIFICATION
• Enzymatic Hydrolysis
• Enzymatic esterification
• Enzymatic acidolysis
• Enzymatic alcoholysis
• Enzymatic ester-ester exchange
BLENDING
• Often combined with fractionation, hydrogenation, interesterification
• Type 1 parameters: additive parameters
• property of a blend is the sum of the fractional contribution of each component to the parameter
• E.g. iodine value, fatty acid composition
• Type 2 parameters: non-additive parameters
• Do not obey mass balance equations
• e.g. SFC, melting point
PRACTICAL
• Company visits
• Mulder Natural Foods
• Alpro
• Puratos
• Barry Callebaut
• Cargill
• Belcolade
• Exercises fat modification
• Workshop chocolate
OVERVIEW OF THE COURSES
Lipid
Food Chemistry
and Analysis
Milk and Dairy
Technology
Plant Based Food
Products and Ingredients
Formulation and
Structuring of Foods
Technology of Vegetable
Products
2. DAIRY TECHNOLOGY
1. CHEMICAL AND PHYSICAL PROPERTIES OF MILK
31
MILK
Carbohydrates Lipids ProteinsMinor
components
Primary
treatments
Fermented
products
Fat rich
products
Concentrates
and powdersCheese
CHEMICAL PROPERTIES
PHYSICAL PROPERTIES
Isothermal crystallization of bulk milk fat and emulsified milk fat
(cream) → longitudinal stacking (SAXS) as measured with XRD
PhD research → partial coalescence and fat crystallization in dairy creams (dr. ir. Eveline Fredrick)
bulk milk fat emulsified milk fat
1st step of
crystallization
2nd step of
crystallization
PHYSICAL PROPERTIES
Confocal scanning laser light microscopy
Red: fat globules
Black: air bubbles
Green: proteins and serum phase
Cryo-scanning electron microscopy(FrieslandCampina)
(FTE)
MICROSTRUCTURE OF WHIPPED CREAM
BUTTER PRODUCTION
• Churning (intense mechanical movement with air
inclusion): O/W of cream W/O of butter
WORKSHOP
• Demonstration part • Separation of raw milk into cream and skimmed milk
• Churning process
• Experiments• Determination of fat content of raw milk, cream and skimmed milk
• Standardization of milk
• Determination of the fat content of the standardized milk
• 10 groups of 2/3 persons
OVERVIEW OF THE COURSES
Lipid
Food Chemistry
and Analysis
Milk and Dairy
Technology
Plant Based Food
Products and Ingredients
Formulation and
Structuring of Foods
Technology of Vegetable
Products
FAT
CRYSTALLIZATION
Processing
conditions
(time, temperature,
shear)
Macroscopic properties
Microstructural development
Primary crystallization
STRUCTURAL LEVELS IN FAT
CRYSTALLIZATION
BASIC CONCEPTS OF CRYSTALLIZATION
Crystallization can be broadly divided into two types:
• Crystallization from a supersaturated solution (solute-solvent
systems)
• Melt crystallization (super cooled systems)
• Nucleation
• Crystal growth
BASIC CONCEPTS OF POLYMORPHISM
3 basic polymorphs (α, β’, β), each
with their specific properties:
• Melting range, melting heat: α < β’ < β
• Density : α < β’ < β
• Stability: α < β’ < β
• Activation-energy for nucleation: α < β’ < β
• Onset of spontaneous nucleation: α > β’ > βα β’ β
WAXD (wide angle X-ray
diffraction) → short spacings
METHODS OF STUDYING
Differential Scanning Calorimetry
• Measures the difference in heat flow between the sample and the
reference while both are subjected to the same temperature-time protocol.
• Provides information on processes that involve heat release
(crystallization) or heat absorption (melting).
Isothermal analysis of Palm oilNon-isothermal analysis of Palm oil
METHODS OF STUDYING
Pulsed NuclearMagnetic Resonance
• Most frequently used: solid fat content as a function of time or
temperature.
Isothermal analysis of Palm oil
METHODS OF STUDYING
X-ray Diffraction/Scattering
Time resolved crystallization study of Palm oil (WAXD)
PhD research → Influence of monopalmitin on the crystallization behavior of palm oil (dr. ir. Stefanie Verstringe)
METHODS OF STUDYING
Microscopy
Microstructure of Palm oil - PLM
22°C
15% SFC
25°C
12% SFC
18°C
23% SFC
20°C
18% SFC
METHODS OF STUDYING
Rheology
Isothermal crystallization of Palm oil
Crystallization of Palm oil at 18°C
INVOLVEMENT IN
RESEARCH
MISSION FTE
To design foods on a mesoscopic scale answering the
consumer requirements for innovative products that are
tasty, healthy, convenient and affordable. Moreover, to
add value to by-products and contribute to overall socio-
economic welfare.
STAFF:
Scientific: 22 (Belgium, India, Iran, Indonesia, Vietnam, Malaysia, Ghana, Syria, USA)
Techn./adm.: 8 > 240 peer review publications
Dairy Oils & FatsChocolate &
Confectionery
Microstructure based product development
‘Vandemoortele Centre Lipid Science and Technology’UGent’s first joint-venture R&D centre – Created IP jointly owned
WOW!-emulsions!
Cryo-SEM pictures courtesy of FTE-UGent
The key solution in reducing caloric content of many foods while maintaining their sensory properties…
RESEARCH INVOLVEMENT
• Master dissertation topics (e.g.)
• Polymer-coated fat crystals as structuring agents
• Developing hybrid systems of anhydrous milk fat and wax
based flaxseed oleogels for Omega-3 enrichment of
recombined diary cream
• Palm oil replacement using mono- and diacylglycerols
• Internships
• E.g. Cacaolab, Vandemoortele Centre Lipid Science and
Technology, Barry-Callebaut
TRAINING AND EDUCATION ON LIPIDS:
CURRENT SITUATION AND WISHES FOR
THE FUTURE?
PROF. DR. IR. KOEN DEWETTINCK