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40 ingredients certain amount in their diets. The UK respondents were among the highest consumers of fibre (59%). The best of both worlds As consumers increasingly look for products with a better nutritional profile (less sugar, fat, calories), they still don’t want to make sacrifices when it comes to the overall indulgent experience conveyed by a creamy texture and great taste. More than 61% of European consumers check the ingredients label before they buy and 71% of European respondents surveyed by BENEO 6 also say that ‘natural is better’. All of which are good reasons for manufacturers to place a priority on natural fat replacers that also provide the required creamy sensation and maintain a great taste. So how can dairy processors, confectioners and bakers create products that are low in fat, clean label and non-GMO, yet that offer the fat-like creaminess, body and mouthfeel so sought after by consumers? Ingredients delivering that decisive indulgent taste The ideal fat replacer needs to create a fat-like texture in the product that is indulgent, palatable, creamy, process stable, spreadable, has no off-taste, delivers in terms of volume and is low-calorie, as well as clean label. There are two different techniques available that enable producers to meet this challenge: the first is the single ingredient approach that uses either BENEO’s Orafti ® Inulin or rice starch (Remyline AX DR, Remyline XS or Remy DR) and the second is the system approach that combines both ingredients in optimal quantities. Fat out, fibre in Katrien Lambeens, BENEO Product Manager Functional Fibres, comments: “The reason that inulin is ideal for replacing fat in products is that its long chain molecular structure and its low solubility enable it to form fat-like granules in water-containing systems under high shear. With its neutral and balanced flavour, it does not affect the taste of the product, yet delivers in terms of a similar mouthfeel, texture and creaminess. In addition, the fibre benefits of adding inulin to products enables a ‘fat out, fibre in’ message to be communicated to consumers. Orafti ® Inulin Creaming Process Process of dispersing inulin particles in water into granules that have the same size as fat droplets to form a 3D gel network (cream). White, opaque cream created that has exceptional fat-like texture and can replace fat up to 100% in a wide range of foods. Requires a shearing device producing high shear (any high efficiency mixer/colloid mill/homogeniser). Creaminess influenced by the type of inulin used, its solubility and the amount of shear/mechanical energy used. Eg lower soluble inulin, higher dosing and/or higher shear will result in higher creaminess. A significant improvement of mouthfeel and creaminess is shown from as little as 2% inulin in the end-application. “BENEO demonstrates the benefits of inulin through its Orafti ® Inulin Creaming process. This process uses BENEO’s chicory fibre inulin in watercontaining systems, such as dairy desserts, cream cheese spreads, processed cheeses, yoghurts, sauces and sausages and creates a fat-like cream using shearing force to deliver excellent texture. Its versatile range of five different grades of inulin allows BENEO to fulfil individual requirements in terms of texture and creaminess of various applications. Orafti ® Inulin is a natural, non- GMO, clean label prebiotic fibre that is derived from chicory root via a gentle hot water extraction method, unlike some other fibres that are artificially or chemically made. It can replace fat by up to 100%, is a valuable source of fibre and at maximum 2kcal/g helps to significantly reduce the calorie count in fat-reduced products. Improved structure and mouthfeel with rice starch Also rice starch can help to reduce fat in products that still convey a creamy texture and mouthfeel. Additionally, regular rice starch can also be used to improve a product’s structure. Having the smallest granule size (2–8µm) in the starch family, rice starch perfectly mimics the perception of fat globules in the mouth. Its unique molecular structure creates smooth soft gels with high creaminess and transparency. Rice starch obtains textures ranging from short to long, making it ideal for use as a fat replacer with short texture puddings, flans and mousses, as well as longer texture yoghurts and creamier desserts. Rice starch is suitable for fat reduction in water-based (dairy) and fat-based (confectionery and bakery fillings) systems. In water-based systems, waxy rice starch (eg BENEO’s Remyline AX DR or Remyline XS) is used at dosage levels of 1–2% to achieve a creamy mouthfeel. With heat, the granule swells and binds any water present in the recipe, imparting body and stability to the product. Due to its small granule size, the rice starch helps maintain a creamy texture. Also in fat-based systems, such as pralines or baked goods, the rice starch granule’s size is decisive. The granule itself doesn’t swell, but with a granular size comparable to fat globules (2–8µm) and the ability to bind www.foodmagazine.eu.com issue one | <strong>2016</strong>
ingredients 41 liquid fat, it mimics the mouthfeel, structure and texture of a full-fat filling. Additionally, as BENEO’s rice starches are non-GMO, clean label, neutral tasting and hypoallergenic, they are therefore fat replacers that fulfil consumers’ needs for more naturalness, indulgence and health nutrition at the same time. Bringing the benefits together Chicory root fibre and waxy rice starch can also be combined together to bring the benefits of both ingredients to the final product. Depending on the texture and creaminess required in the final product, different variants of BENEO’s Remyline rice starch can be blended with Orafti ® Inulin with stunning results. Thanks to the many advances in fat mimetics from experts such as those at the BENEO-Technology Center, food producers can now maximise the benefits of the latest clean label ingredients, such as inulin and rice starch, to offer consumers the best of both worlds – health as well as indulgence. PRODUCT RECIPES Fat-reduced cream cheese The rice starch Remyline AX DR enhances body and smoothness of the cream cheese. Its water binding properties ensure stability of the spread over its shelf-life. The chicory root fibre Orafti ® HPX adds creaminess to the product, whilst improving the spreadability of the cream cheese. As a result, this combination of the dietary fibre inulin and rice starch gives the same sensorial experience as the full-fat version but in a more healthy way. INGREDIENTS REFERENCE WITH ORAFTI ® RECIPE (%) HPX and Remyline AX DR (%) Cream (40% fat) 59.00 - Cream (35% fat) - 41.90 Skimmed milk 36.50 26.40 Skimmed yoghurt - 18.50 Orafti ® HPX - 3.20 Remyline AX DR - 1.50 Skimmed milk powder - 4.00 Functional proteins 2.50 2.50 Gelatin 1.00 1.00 Pectin 0.50 0.50 Salt 0.40 0.40 Locust bean gum 0.10 0.10 Cream cheese BENEO/© Igor Dutina; 123rf www.foodmagazine.eu.com issue one | <strong>2016</strong>
Page 1: Featuring Vitafoods, IFFA and Expo
Page 4 and 5: 04 contents contents 08 12 Industry
Page 6 and 7: 06 contents 43 Show preview: IFFA 2
Page 8 and 9: 08 industry news Three in five (59%
Page 10 and 11: 10 industry news Eating foods high
Page 12: 12 VitaFoods Preview Vitafoods Euro
Page 15 and 16: VitaFoods Preview 15 now cover the
Page 17 and 18: VitaFoods Preview 17 GELITA: Delive
Page 20 and 21: 20 VitaFoods Preview Sternmaid: Out
Page 22 and 23: 22 VitaFoods Preview Glatt: Optimis
Page 24 and 25: 24 ingredients concentration of hea
Page 26 and 27: foodeurope INGREDIENTS PROCESSING &
Page 28 and 29: 28 ingredients Cornelius addresses
Page 30 and 31: 30 ingredients Food, like any good
Page 32 and 33: 32 ingredients CODE OF NATURE ® me
Page 34 and 35: 34 ingredients lie in the discovery
Page 36 and 37: 36 ingredients Improving Quality of
Page 38 and 39: 38 ingredients role in the developm
Page 42 and 43: 42 ingredients Yoghurt BENEO/© Mar
Page 44 and 45: 44 IFFA Preview addition to functio
Page 46 and 47: 46 IFFA Preview Frutarom: Individua
Page 48 and 49: 48 processing & packaging The GEA C
Page 50 and 51: 50 processing & packaging Fresh and
Page 52 and 53: 52 processing & packaging Manufactu
Page 54 and 55: 54 Expo Pack Preview EXPO PACK Méx
Page 56 and 57: 56 analysis & control DuPont BAX ®
Page 58 and 59: 58 analysis & control Low serum vit
Page 60 and 61: 60 analysis & control What are babi
Page 62 and 63: 62 company news Wilden ® releases
Page 64 and 65: 64 company news Corbion’s product
Page 66 and 67: 66 diary dates ANUTEC BRAZIL 2016 2
Page 68: CODE OF NATURE® presents: Provenan

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