Fuji Oil Europe
Fuji Oil Europe
Fuji Oil Europe
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<strong>Fuji</strong> <strong>Oil</strong> GroupOp weg naar confectioneryfats met verbeterdefunctionaliteit & nutritionelewaardeVLAZ seminarie2 juni 2009Bart Vanderlinden
FUJI OIL GROUPBUSINESS SECTORS<strong>Oil</strong>s and FatsProcessingBusinessConfectioneryand BakingIngredientsBusinessA global business unitSoy ProteinBusinessMargarines, whippingcreams, industrialfillings and compounds,dough products, ….Soy isolates, soy peptides, polysaccharides, isoflavones,soy protein isolates, soy milk, tofu, ganmo, ….<strong>Fuji</strong> <strong>Oil</strong> <strong>Europe</strong>
FUJI OIL EUROPE• Established: February 2001• Previously: VAMO-FUJI( Founded February 1992)• Sept 2006 : start upFlanders Fillings& CompoundsFUJI OIL RUSSIAFUJI OIL EUROPEFUJI OIL IBERICAFLANDERSfillings & compounds<strong>Fuji</strong> <strong>Oil</strong> <strong>Europe</strong>
Cacaoboter alternatieven inchocolade en compoundsCompatibilitywith CBCBE:EquivalentSymm. TriglyPOP/POS/SOSFullCBR:Non Laurica) Trans C18:1 Less(Elaidic Acid)b) Low Trans types & Non hydro typeCBS:LauricC8-C18Mainly C12Poor<strong>Fuji</strong> <strong>Oil</strong> <strong>Europe</strong>
Eigenschappen van CBE & CBITAG Composition POP POSt StOSt100Cocoa Butter*Brazilian 15 35 23W. African 16 40 27Malaysian 15 40 29SFC(%)806040CBE (an example) 37 12 31CBI (an example) 23 12 44 020Cocoa ButterCBI0 10 20 30 40Temperature(°C)<strong>Fuji</strong> <strong>Oil</strong> <strong>Europe</strong>
Bloom resistance of Palmy E 200 GReferencePalmy E 200 GReference21/31°C cyclesPalmy E200Gno bloomstart of bloomclear bloom0 10 20 30 40 50<strong>Fuji</strong> <strong>Oil</strong> <strong>Europe</strong>
Nutritionele trendPhase 1 Phase 2 Phase 3TransreductionNonhydrogenation(chemophobia)Reductionsaturates<strong>Fuji</strong> <strong>Oil</strong> <strong>Europe</strong>
Invloed op cholesterolSaturated fats and trans fatty acids increaseblood cholesterol, however :LDL‘bad’ cholesterolHDL‘good’ cholesterolsaturated fatty acidsLDL‘bad’ cholesterolHDL‘good’ cholesteroltrans fatty acids<strong>Fuji</strong> <strong>Oil</strong> <strong>Europe</strong>
Hydrogenatie & TransvetzurenPartial HYDROGENATIONCis and trans molecular arrangementCis-unsaturatedHydrogen atomHHCHCarbon atomTrans-unsaturatedTrans Fatty Acids (TFA)Saturated<strong>Fuji</strong> <strong>Oil</strong> <strong>Europe</strong>
Markttrend in EuropaTrans Fatty Acids (TFA) HydrogenationEU : LABELLING ofHYDROGENATED fat =obligatoryNO HYDROGENATEDfat<strong>Fuji</strong> <strong>Oil</strong> <strong>Europe</strong>
Decreasing TFA / excludinghydrogenation in confectionery fatsnegative effect on‣crystallisation speed‣melting behaviour‣bloomingFUNCTIONAL HEALTHY FATS<strong>Fuji</strong> <strong>Oil</strong> <strong>Europe</strong>
Voorbeeld TFA reduktie opNL CBRNon lauric CBR (cocoa butter replacer)Traditional CBR : 30 to 60 % TFAMELANO LT 150 G : 5 % TFAMELANO NH 560 G : NO TFA<strong>Fuji</strong> <strong>Oil</strong> <strong>Europe</strong>
Crystallisation curvesTraditional CBRLow trans CBRMelano LT 150 GCRYSTALLISATIONNr of tabletsdemoulded1612840Recipe with 5% CB on total fat0 10 20 30 40Time (min)Traditional CBRM elano LT 150 GDEMOULDING<strong>Fuji</strong> <strong>Oil</strong> <strong>Europe</strong>
Cocoa butter substitutes:Non hydrogenatedNon hydrogenatedLauricNon transNon temperFresh melting propertiesSFC (%)9080706050403020100Palkena S 272 G20 25 30 35 T (°C)<strong>Fuji</strong> <strong>Oil</strong> <strong>Europe</strong>
Non gehydrogeneerde antibloomvullingsvettenSupersaturationCrystal growthLiquid oil dissolve coating fatCapillaryLiquid <strong>Oil</strong>Nuts cream, center filling, cookie,biscuit, etc.Partially melted CB(POP, POS, SOS)ERTIFIL AB :‣Verhindert olie-migratie‣Verhindert herkristallisatie van cacaoboter<strong>Fuji</strong> <strong>Oil</strong> <strong>Europe</strong>
Alternatieven voorgehydrogeneerde vullingsvetten• Fillings: Example– Fillings with high amount of nuts and ERTIFIL AB fat– Storage tests at 25°C during 5 weeksChocolate disk1. Reference 1: hydrogenated creamyfat (left)2. Reference 2: non-hydro alternative(middle)3. <strong>Fuji</strong> <strong>Oil</strong>’s alternative,ERTIFIL AB Fat (right)Cup withfilling1 2 3<strong>Fuji</strong> <strong>Oil</strong> <strong>Europe</strong>
Replacement of Hydrogenated FatsERTIFIL AB range• Non-trans• Non-hydrogenated forsoft, medium & hard types• Partially lauric• No temper• Excellent anti-migrationbloomproperties• Good melting• Stable textureSFC100EFL AB 53080EFL AB 550EFL AB 57060EFL AB 58040200temp0 10 20 30 40<strong>Fuji</strong> <strong>Oil</strong> <strong>Europe</strong>
LOW SATURATED FATTY ACIDSFilling fatsLOW SAFAHARDNESSREDUSAT<strong>Fuji</strong> <strong>Oil</strong> <strong>Europe</strong>
Redusat•<strong>Fuji</strong> <strong>Oil</strong> <strong>Europe</strong> has worked for more than 3 yearson a new type of low SAFA-fats, and has appliedfor patents on it.•Main challenge: fats for very hard fillings & creamswith lower SAFA-content.‣Most hard filling & cream fats, such as PKO, CNO,HCNO & HPKO, … are high in SAFA (80 – 100 %).‣The harder the fat, the more difficult to decreaseSAFA-content‣Types available from 20 % SAFA onwards,depending of desired hardness<strong>Fuji</strong> <strong>Oil</strong> <strong>Europe</strong>
REDUSAT• Concept : harder texture thanwhat would be expected fromthe Solid Fat Content (SFC)• Example of RedusatHydrogenated fatwith > 80 % SAFASame texture in fillingRedusatWith 40 % SAFASAFA reductionof > 50 % relatively<strong>Fuji</strong> <strong>Oil</strong> <strong>Europe</strong>
REDUSATRedusat crystallises in a networkthat captures the liquid oil<strong>Fuji</strong> <strong>Oil</strong> <strong>Europe</strong>
Thank youFLANDERSfillings & compounds<strong>Fuji</strong> <strong>Oil</strong> <strong>Europe</strong>
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