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2016 HORIBA, Ltd. All rights reserved. 1 Julie Chen Nguyen Emerging Food Trend: Plant Based Proteins, healthy fat, sugar July 21, HORIBA, Ltd. All rights reserved. 2 Previously
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2016 HORIBA, Ltd. All rights reserved. 1 Julie Chen Nguyen Emerging Food Trend: Plant Based Proteins, healthy fat, sugar July 21, HORIBA, Ltd. All rights reserved. 2 Previously Particle Technologies for Food & Beverage February, 2014 (AP006) Covered applications: 1. Traditional mayonnaise 2. Milk homogenization 3. Flavor emulsions 4. Flavor powder 5. Wheat flour 6. Coffee beans 7. Instance coffee 8. Sugar crystals 9. Chocolate 10. Pinto bean paste 2016 HORIBA, Ltd. All rights reserved. 3 What we ll talk about today The Trend FDA Guidance for Industry Applications 1. Mayonnaise 2. Cow s milk 3. Plant based milk 4. Sugar 2016 HORIBA, Ltd. All rights reserved. 4 The Trend that drives sales HORIBA, Ltd. All rights reserved. 5 The Trend: Clean Label Definition: natural ingredients with no artificial ingredients and chemicals* Not regulated Ingredients people can recognize and pronounce e.g. Monosodium Glutamate (MSG), Calcium phosphate, Potassium Bromate Food scientists tool box is shrinking Now what? * Source: HORIBA, Ltd. All rights reserved. 6 FDA Guidance for Industry: Nutrition Facts Label Removed calories from fat Vitamin D and potassium are required Changed serving size Declare added sugar Applies to vending machines too Compliance date: July 28, 2018 Annual sales $10M: July 28, 2019 Adjust! oryinformation/labelingnutrition/ucm htm 2016 HORIBA, Ltd. All rights reserved. 7 Whether you want to call it disruptive or exponential innovation, there's going to be a transformation in the food industry. -Barb Renner Vice chairman and US consumer products practice leader 2016 HORIBA, Ltd. All rights reserved. 8 Mayonnaise: Oil in Water (O/W) Emulsion Oil (dispersed phase) + vinegar (continuous phase) + egg yolk (emulsifier) + salt (taste) 4 ingredients or 15+ ingredients depending on target cost. Avoid canola oil and stick with healthy fat trend such as extra virgin olive oil, avocado, and almonds.* Samples produced with EVOO showed the lowest consistency and firmness when compared to other oils.** Physiochemical properties References: *Hyman, Mark. Eat Fat, Get Thin. New York: Little Brown and Company, Print pg.77 *Key TJ, Appleby PN, Davey GK, Allen NE, Spencer EA, Travis RC. Mortality in British Vegetarians: review and prelimiary result from EPIC-Oxford. Am J Clin Nutr 2003 Sep; 78 **Carla Di Mattiaa. Physical properties, microstructure and stability of extravirgin olive oil based mayonnaise. InsideFood Symposium, 9-12 April 2013, Leuven, Belgium 2016 HORIBA, Ltd. All rights reserved. 9 Mayonnaise: Physiochemical Properties Physiochemical Properties: 1. Emulsion stability (choosing an appropriate plant-based emulsifier to mimic egg) 2. Rheological properties (spreadibility) 3. Sensory characteristics (taste, color, odor, consistency, texture, appearance, and overall acceptability) 4. Particle size distribution 5. ph 6. Cholesterol content 7. Microstructure 2016 HORIBA, Ltd. All rights reserved. 10 Mayonnaise: FDA Guideline The FDA requires that mayonnaise contain 65% vegetable oil and at least one egg yolk-containing ingredient (21 CFR (c)). Mayo is ok. Mayonnaise is not ok. Be careful if the cholesterol free claim meets 21 CFR (d) HORIBA, Ltd. All rights reserved. 11 Sources: Mayonnaise: An overview 2016 HORIBA, Ltd. All rights reserved. 12 Mayonnaise: Plant-based Protein vs. Traditional $ 0.10/oz* $ 0.36/oz* *source: HORIBA, Ltd. All rights reserved. 13 Mayonnaise: An overview $ 1.19/oz* 2016 HORIBA, Ltd. All rights reserved. 14 Cow s Milk: Oil in Water (O/W) Emulsion 3-4% fat (dispersed phase) + 87% water (continuous phase) + 3.5% protein [casein micelles] (emulsifier) + 5% lactose + other essential nutrients 2016 In the absence of any evidence for the superior effects of low fat dairy, and some evidence that there may be better benefits of whole fat dairy products for diabetes, why are we recommending only low fat diary? Dariush Mozaffarian of Dean of Tufts University of Nutrition Particle size of fat determines stability, shelf life, taste, and mouth feel Homogenization to reduce fat droplet size 1. Conventional 2 stage Gualin homogenizer 2. Commonly used high-shear fluid processor/high pressure processor 3. Typically aim for 0.2-2um particle size range 2016 HORIBA, Ltd. All rights reserved. 15 Cow s Milk: Fat size measurement methods 1980 Emulsion Quality Analyzer (EQA) measures the amount of light passing through diluted milk sample Dilute milk with EQA solution (5% tetracetic acid, 2% sodium hydroxide, 2% sodium hexametaphosphate in water) Sample prep by adding 10ml diluent to 250ml DI water, heat to F Transfer 1ml to EAQ sample cell Get the absorbance index reading, go to the chart, locate the fat % content, and finally read the fat globule size diameter. Laser diffraction particle size analyzer measures the angular intensity of the particles scattered from sample Click fill to fill the analyzer with DI water Add milk to approximately 5-10% concentration (aka obscuration) Click measure to read size diameter 2016 HORIBA, Ltd. All rights reserved. 16 Cow s Milk: An Overview 2016 HORIBA, Ltd. All rights reserved. 17 Cow s Milk: Store Brand the Success Story 2016 HORIBA, Ltd. All rights reserved. 18 Cow s Milk: A1 and A2 beta-casein in cow s milk Each cow carries two copies of the gene encoding beta-casein, A1 or A2g A2 mimics human breast milk better for digestive systems A2 beta-casein is recognized as the original beta-casein protein because it existed before a mutation caused the appearance of A1 beta-casein in European herds a few thousand years ago HORIBA, Ltd. All rights reserved. 19 Cow s Milk: FDA Guideline All must be pasteurized Vitamins fortification should be performed prior to homogenization Authorized to increase Vitamin D amount July 18, 2016 Up to 84 IU/100g of vitamin D3 to milk (42IU in 2012), 84 IU/100g of vitamin D2 to plant-based beverages intended as milk alternatives and 89 IU/100g of vitamin D2 to plant-based yogurt alternatives FDA does not regulate homogenization; U.S. Public Health Service provides guidelines. Source: HORIBA, Ltd. All rights reserved. 20 Plant Based Protein: Soymilk June, 2016 Coca-Cola has entered into an agreement to acquire Unilever s AdeS soy-based beverage business May, 2016 Plant-based food category tops 3.5B. 9% growth for the past 2 years versus 4% for other. Plant-based milk drives the sales, 14% growth. July, 2016 DANONE acquired WhiteWave Foods Co. for 10.4 billion, stock jumped 19% HORIBA, Ltd. All rights reserved. 21 Plant-based Protein: Soymilk Processing Traditionally: water extraction of soybeans Clean Soak Grind Filtrate Cook Add sugar Commercially: Clean Dehull Pressure cook Grinding (milky slurry) Centrifuge Fortification /flavoring Pasteurized/ homogenized Bottle aseptically (no air) Beany flavor arise through lipoxygenase activity of soybean oil. Heat it to deactivate enzyme (e.g. lipoxygenases, trypsin inhibitors) Use defatted soy flour, soybean protein concentrate, or isolated soybean protein Mask it with sugar or other flavors (e.g. coffee, chocolate) Use GMO those without lipoxidase activity Source: HORIBA, Ltd. All rights reserved. 22 Plant-based Protein: Importance of PSD in soymilk Track grinding processing Particle Size determines taste and texture Mouth is sensitive to particles 30um Particle size also determines the stability and quality of the emulsion High pressure heat treatment denatures soy proteins (11S, 7S at different temperature). This leads to rearrangement and denaturation of proteins (40nm PSD 1um)* Milk becomes more viscous with high pressure heat treatment (homogeneous, smooth, and creamy texture)** when compare to traditional method Sources: *Malaki Nik, A., Tosh, S., Poysa, V., Woodrow, L., & Corredig, M. (2008). Physicochemical characterization of soymilk after step-wise centrifugation. Food Research International, 41: **Zuo Feng a,b, Peng Xingyun a, Shi Xiaodi a, Guo Shuntang a (2016). Effects of high-temperature pressure cooking and traditional cooking on soymilk: Protein particles formation and sensory quality 2016 HORIBA, Ltd. All rights reserved. 23 Plan-based Protein Soymilk 2016 HORIBA, Ltd. All rights reserved. 24 Sugar: Under attack Sugar, linked to obesity and diabetes* FDA (declare added sugar), American Heart Association ( 9tsp/day), World Health Organization ( 5% of daily calories). Reality =22-26 tsp Sugar reduction strategies easy said than done. When the company announced last spring that it planned to remove aspartame from Diet Pepsi, it cited declining sales and health concerns stemming from scientific studies linking artificial sweeteners to obesity and cancer in lab rats.10months later, they re bringing it back to give customers a choice ** Sugar serves as a flavor enhancer, preservative (think jams), bulking agent, retains moisture, browning process (visual color), controls spread of the biscuit dough (powdered sugar) Source: *http://www.ift.org/food-technology/past-issues/2016/may/features/science-of-taste.aspx **http://money.cnn.com/2016/06/27/news/companies/pepsi-diet-aspartame/ 2016 HORIBA, Ltd. All rights reserved. 25 Sugar: Stevia times sweeter than granulated white sugar* depending on the species Spray-dried or vacuum dried Particle size affects the flow properties of stevia and defines how much a spoon full of stevia actually weighs Increase in flowability when PSD 200um** agglomeration technology is used Dusty and harder to mix when particles are 10um Source: *http://www.google.com/patents/ep a1?cl=en **Comparison of critical particle diameters and its effect on flowability in stevia and sucrose, International conference on science and technique based on applied and fundamental research T. Dozan, M. Benkovic, I. Bauman ICoSTAF, HORIBA, Ltd. All rights reserved. 26 Sugar: Powdered Sugar (Hammer) Milled* from white granulated crystals (Application notes AN141, AN175) 2X defined as 82% 200mesh (74um) 4X- defined as 92% 200mesh 6X defined as 93.5% 200mesh 8X defined as 96% 200mesh 10X defined as 98% 200mesh 12X defined as 98% 325mesh (45um) Silk Sugar defined as 97% 20.5um Production goals: The efficiency of milling from pilot size to full production Narrow particle size distributions Uniformity minimizes separation Dissolution/mixing Flowability (anti-caking agent 3%) Dry Dispersion: Sampling ( 100um) Energy (Pressure Size Titration test) Slope Dv90 Dv50 Dv10 Source: *http://www.hmicronpowder.com/industries/food/sugar 2016 HORIBA, Ltd. All rights reserved. 27 Sugar: Particle size distribution Stable Region um Air Pressure D(v,0.1) D(v,0.5) D(v,0.9) Air Pressure 2016 HORIBA, Ltd. All rights reserved. 28 Sugar: Particle size distribution Diameter (um) ASTM Mesh Frequency % Cum % HORIBA, Ltd. All rights reserved. 29 Questions? us: Call us: HORIBA, Ltd. All rights reserved. 30 Thank you 감사합니다 Cảm ơn ありがとうございました Dziękuję Merci धन यव द ขอบค ณคร บ 谢谢 Grazie நன ற Obrigado Σας ευχαριστούμε Danke Tack ska ni ha Большое спасибо Gracias 2016 HORIBA, Ltd. All rights reserved. 31
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