|
Processing
"Fats for the Future"
September 19, 2011
The second processing session on Monday was on "fats for the future". In this session two speakers from processing equipment suppliers, that is SPX Flow Technology and Desmet Ballestra, shared their knowledge and experience in processing of fat products. Furthermore, Iekje Berg from Sime Darby R&D presented the results of a study to develop fats for bakery products with low saturated fatty acids (SAFA) content.
Funch Høyer of SPX Flow Technology presented his view on the optimal crystallisation line for margarine, including the general processing parameters which significantly affect the efficiency of the processing line and the quality of the final products. Important parameters for margarine production are choice of fat blend, configuration of the line, capacity of the line, cooling intensities, pin rotor machine volume and resting tube volume. Furthermore, he presented the new scraped surface heat exchanger named Nexus from SPX, which uses CO2 as refrigerant.
Gijs Calliauw from Desmet Ballestra Group presented the results of ten years' experience with the Statolizer Fractionation Technology. The Statolizer is a crystallizer which crystallizes the oil in controlled static conditions, and then offers a smooth transition to high-pressure membrane press filtration. In his presentation, the latest results of the various optimized applications of Statolizer Technology were discussed in a context of realistic industrial multistage fractionation pathways of palm oil and palm kernel oil. It is also demonstrated how the choice of the multistage pathway will have a different repercussion on hard PMF yield and quality, as well as on the output and quality of other fractions such as superoleins and tripalmitine (PPP)-rich fractions.
Iekje Berg from Sime Darby R&D Innovation Centre Europe at Zwijndrecht presented in this same session the results of a study which was performed together with the Netherlands Bakery Centre to develop fats for bakery products with low content of saturated fatty acids (SAFA). In this study, several blends of fats with changing amounts of SAFA were tested. For example, fats with a SAFA content of 48% (standard product) and 30% (low SAFA fat). They were pre- crystallized at different conditions. Based on their appearance and stability baking tests were performed with the fats which had a good structure. After the baking tests shelf life tests were started in order to find out if the shelf life of the low SAFA product was comparable with standard product. A lower SAFA content could result in a shorter shelf life as a result of oxidation reactions. It appeared that the low SAFA fat did show the best eating properties and best taste after one year of storage at 20°C.
Back >>
|
|
|
|