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