Abstracts now available online - Euro Fed Lipid

The Use of Plant Lipids as Functional Designer-made Ingredients in
Foods
Jens Holstborg, Danisco Emulsifiers
DK-8220 Brabrand, Denmark
Plant lipids are a major global food source. In 2002-03, the total world production of
vegetable fats and oils was estimated at approx. 100 million tons (Mt), of which more
than 80% is used for human consumption.
Whereas the main focus of the crop scientists and vegetable oil producers today are to
provide fats and oils for food uses, industry is focusing increasingly on the specific
properties of the various lipids and their derivatives. The presentation will provide
examples of how plant lipids and their derivatives can be utilised in the design of
functional ingredients in industrial scale, with specific focus on two areas: food
emulsifiers and low calorie fats (structured lipids).
Food emulsifiers are amphiphilic lipids manufactured from edible fats and oils or fatty
acids esterified with polyvalent alcohols together with organic acids such as lactic acid,
citric acid, acetic acid, or tartaric acid. They provide a vast range of functionalities in
foods such as:
• Binding oil and water in emulsions (e.g. dressings, margarines, and low fat spreads)
• Improving the quality of baked goods with respect to volume, texture, and shelf life.
• Destabilising emulsions in whipped emulsions such as ice cream, toppings, and
mousse.
Several food products on the market, for example reduced-fat or low-calorie products
only exist because of the emulsifiers they contain.
In the area of Low calorie fats derived from oleochemicals, various types have been
developed over the last 20 years e.g. OLESTRA, CAPRENIN, and SALATRIM.
SALATRIM is a family of triglyceride blends made from short and long-chain fatty acids.
The short-chain acids (C2-C4) may be acetic, propionic, butyric, or a combination of all
three. The long-chain fatty acid (C16-C22) is predominantly stearic and derived from
fully hardened vegetable oil.
Due to the unique fatty acid composition SALATRIM contains only 5-6 calories/g
compared to the 9 calories/g of naturally occurring triglycerides, at the same time giving
foods a similar creamy taste, texture, and mouth feel as full-fat products.
Finally a new alternative PVC plasticiser based on castor oil will be mentioned briefly as
an example from the non-food area.