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Modified LecithinsModified Lecithins

in Baking Productsin Baking Products

Lecipro - AOCS Lecithin SC Montreal 2013 1

Willem van NieuwenhuyzenWillem van Nieuwenhuyzen

Lecipro ConsultingLecipro Consulting

www.lecipro.nlwww.lecipro.nl

TopicsTopics

•• Emulsifier Emulsifier SurveySurvey

•• Types of Baked goodsTypes of Baked goods

•• Amylose ComplexationAmylose Complexation



•• Bread BakingBread Baking

•• Low Fat CookiesLow Fat Cookies

•• Release AgentRelease Agent

Functionality of lecithin in foodsFunctionality of lecithin in foods

APPLICATIONAPPLICATION FUNCTIONALITYFUNCTIONALITY TYPES OF LECITHINTYPES OF LECITHIN

��Baked goodsBaked goods Volume improvementVolume improvement HydrolysedHydrolysed

Fat dispersionFat dispersion DeoiledDeoiled

AntiAnti--stalingstaling StandardStandard

�� ChocolateChocolate Viscosity modificationViscosity modification StandardStandard

�� Instant drinksInstant drinks WettingWetting DeoiledDeoiled

Lecipro Consulting - Copenhagen 10- 2008 3

�� Instant drinksInstant drinks WettingWetting DeoiledDeoiled

dairy/cocoadairy/cocoa DispersibilityDispersibility FractionsFractions

�� MargarineMargarine AntiAnti--SpatteringSpattering PC fractionPC fraction

EmulsificationEmulsification HydrolysedHydrolysed

�� FlavoursFlavours EncapsulationEncapsulation PC fractionsPC fractions

�� Release agentsRelease agents SeparationSeparation HydrolysedHydrolysed

WettingWetting Special refinedSpecial refined

EmulsificationEmulsification


Lecithin molecule atLecithin molecule atinterface between interface between water and oilwater and oil

oiloil--inin--waterwater waterwater--inin--oiloil

Classification of food emulsifying agentsClassification of food emulsifying agents

•• LowLow-- molecule Emulsifiers: molecule Emulsifiers: –– LecithinsLecithins

–– MonoMono-- diglycerides of edible oils and fatty acids diglycerides of edible oils and fatty acids

–– Esters of monoEsters of mono--diglycerides:diglycerides:

•• diacetyl, lactic acid, citric acid, ethoxylated esters diacetyl, lactic acid, citric acid, ethoxylated esters

–– Sucroglycerides, sucro esters and polysorbates Sucroglycerides, sucro esters and polysorbates


–– Sucroglycerides, sucro esters and polysorbates Sucroglycerides, sucro esters and polysorbates

•• Proteins with surface active properties:Proteins with surface active properties:–– milk, whey protein concentrate, casein, caseinatesmilk, whey protein concentrate, casein, caseinates

–– functional soy protein concentrate, isolatefunctional soy protein concentrate, isolate

–– wheat glutenwheat gluten

•• Carbohydrates: Carbohydrates: SelfSelf--emulsifying starchesemulsifying starches

Molecular structures of emulsifiersMolecular structures of emulsifiers•• From: Aggregated Particle systems, Fair CT96From: Aggregated Particle systems, Fair CT96--12161216


TopicsTopics

•• Emulsifier SurveyEmulsifier Survey








Emulsifiers in fine bakery productsEmulsifiers in fine bakery products

DOUGHDOUGH BATTERSBATTERSTECHNOLOGIESTECHNOLOGIES

SPECIALSPECIALTECHNOLOGIESTECHNOLOGIES


without overrunwithout overrunwith overrunwith overrunwithout without yeastyeast

deep freezingdeep freezing extrusionextrusion

cookiescookiesbiscuitsbiscuitscakescakes

Danish pastryDanish pastry

with yeastwith yeast

breadbreadtoast breadtoast breadsweetbreadsweetbread

biscuitbiscuit--layerslayerssponge cakessponge cakesbiscuit butterbiscuit butter

waferswaferspizzapizzasnackssnacks

dough piecesdough pieces

chipschipscrackerscrackerspretzelspretzelsstickssticks

Lecithins in BakeryLecithins in Bakery

•• Bread VolumeBread Volume

•• Crumb Softness (Shelf Crumb Softness (Shelf

life)life)

•• Dough MachinabilityDough Machinability


•• Dough MachinabilityDough Machinability

•• CakeCake-- & wafer & wafer

EmulsificationEmulsification

•• Release from hot baking Release from hot baking

surfacessurfaces

Baked goods Baked goods Relevance ERelevance Emulsifiers and other additivesmulsifiers and other additives

•• Bread and baked goods are the most important outlet Bread and baked goods are the most important outlet

for emulsifiers and (modified) lecithinsfor emulsifiers and (modified) lecithins

•• Continuous testing of additives in relation to wheat Continuous testing of additives in relation to wheat

flour qualities world wideflour qualities world wide

•• Trends in strengthening flour (gluten) quality:Trends in strengthening flour (gluten) quality:


•• Trends in strengthening flour (gluten) quality:Trends in strengthening flour (gluten) quality:

–– 1960ties: Oil & Fat and Lecithin addition1960ties: Oil & Fat and Lecithin addition

–– 1970ties: Emulsifier addition1970ties: Emulsifier addition

–– 1980ties: Ascorbic acid addition1980ties: Ascorbic acid addition

–– 1990ties: Enzymes addition1990ties: Enzymes addition

Baked goods: Lecithin & Emulsifier functionsBaked goods: Lecithin & Emulsifier functions

PropertyProperty FunctionFunction

•• surface activitysurface activity reduce tension at oil/water reduce tension at oil/water interfaceinterfacewater absorption water absorption fat dispersion / reductionfat dispersion / reduction

•• gluten interactiongluten interaction dough elasticitydough elasticityoven springoven spring


oven springoven springvolumevolume

•• starch complexationstarch complexation freshnessfreshnesssoftnesssoftnessantianti--stalingstaling

•• foam formation foam formation gas retentiongas retention

shape shape

structurestructure

TopicsTopics









Principle of Amylose complexationPrinciple of Amylose complexation

•• Amylose Amylose αα --helix complexes substanceshelix complexes substances

(iodine, fatty acid)(iodine, fatty acid)

•• Hydrophobic part penetrates in Hydrophobic part penetrates in αα --helixhelix

•• Complex remains in starch granule Complex remains in starch granule ----> retards > retards

amylopectin aggregation <amylopectin aggregation <--> delays > delays


amylopectin aggregation <amylopectin aggregation <--> delays > delays

retrogradationretrogradation�� improves freshnessimproves freshness

•• Methods of analysis:Methods of analysis:

–– Iodine Amylose Complex Index with pure amylose Iodine Amylose Complex Index with pure amylose

–– Differential Scanning Calorimetry (DSC) with wheat Differential Scanning Calorimetry (DSC) with wheat

starch (80% amylose / 20% amylopectin)starch (80% amylose / 20% amylopectin)

Interactions with StarchInteractions with StarchAmylose complexation by hydrolyzed lecithin or Amylose complexation by hydrolyzed lecithin or

alphaalpha--gel monoglyceridesgel monoglycerides

+


CC

C

C

C C

C

C

C

C

C

C C

C

C

C C O H H

– P–O–C–C–N (CH3)3

O H H

-

+H H H

C–C– C–O

H OH H

O

DSCLecithin-amylose complex,

inwheat starch, 2ndheating

3

4

5

6

H Enthalpy [J/g]


0

1

2

3

H Enthalpy [J/g]

Conclusions Amylose ComplexationConclusions Amylose Complexation

•• Hydrolyzed lecithin: excellent DSC amylose Hydrolyzed lecithin: excellent DSC amylose

complexation in wheat starchcomplexation in wheat starch

•• DSC complexation is related to the content DSC complexation is related to the content

on lysophospholipidson lysophospholipids

•• Standard lecithin: no real complexation.Standard lecithin: no real complexation.


•• Standard lecithin: no real complexation.Standard lecithin: no real complexation.

•• Monoglycerides (GMS) to be dispersed into Monoglycerides (GMS) to be dispersed into αα

gel form, before showing complexationgel form, before showing complexation

•• Additionally hydrolyzed lecithin improves Additionally hydrolyzed lecithin improves

gluten strength gluten strength ----> higher Specific Volume > higher Specific Volume ----> >

Firmness contributionFirmness contribution

TopicsTopics









From Dough to BreadFrom Dough to Bread


Baking trails with hydrolyzed lecithinBaking trails with hydrolyzed lecithinBread evaluationBread evaluation

•• Specific VolumeSpecific Volume

•• Bread score 1 day, 7 days, or frozen: max 100 pointsBread score 1 day, 7 days, or frozen: max 100 points

��taste, crumb nature +structure + colour, flavor, chew taste, crumb nature +structure + colour, flavor, chew

ability , volume, crust colour + character, symmetry, ability , volume, crust colour + character, symmetry,

uniformity.uniformity.


uniformity.uniformity.

•• SMSSMS--XT2 Texture analyzer: firmness, chewiness XT2 Texture analyzer: firmness, chewiness

•• low SMS firmness indicates soft bread, caused bylow SMS firmness indicates soft bread, caused by

----> high S.V.> high S.V.

----> retardation of staling > retardation of staling

Typical white bread recipesTypical white bread recipes

Ingredient %Ingredient % Europe NEurope N--AmericaAmerica

Flour, 12 Flour, 12 -- 13% protein13% protein 100100 100100

WaterWater 5757 6969

SugarSugar 22 44

Soy oilSoy oil -- 22


Soy oilSoy oil -- 22

YeastYeast 33 22

SaltSalt 1.71.7 22

Milk powder Milk powder 00 22

Ascorbic acid ppmAscorbic acid ppm 2020

EmulsifierEmulsifier varvar varvar

From: FIE London 1997 Conference ProceedingsFrom: FIE London 1997 Conference Proceedings--W. van NieuwenhuyzenW. van Nieuwenhuyzen

Baked goodsBaked goodsBread Bread Baking trials resultsBaking trials results

Bread Score Lecithin Baking trials

60

80

Specific Volume Lecithin Baking Trials %

100

150


0

20

40

1Control Standard Hydrolysed

0

50

100

1S.V. in %Control Standard Hydrolysed

Baked goods Baked goods Bread Bread Baking trials results: Firmness in %Baking trials results: Firmness in %

80

100

Firmness 1 day Firmness 7 days

80

100


0

20

40

60

80


0

20

40

60

80


Findings bread baking trialsFindings bread baking trials

•• TailorTailor--made monoglycerides (esters) are often usedmade monoglycerides (esters) are often used

–– Alpha gel form for freshnessAlpha gel form for freshness--softness structure softness structure (Amylose complex)(Amylose complex)

•• Lecithins as such or in mix with emulsifiers effective Lecithins as such or in mix with emulsifiers effective for structure and freshnessfor structure and freshness

•• DATEM, SSL and GLP contribute to Specific Volume, DATEM, SSL and GLP contribute to Specific Volume, due to Gluten interaction and enforcementdue to Gluten interaction and enforcement


due to Gluten interaction and enforcementdue to Gluten interaction and enforcement

•• Hydrolysed lecithins match Datem in strong bread Hydrolysed lecithins match Datem in strong bread flour w.r.t. Volume and improve Softness flour w.r.t. Volume and improve Softness ––freshnessfreshness

•• In weak flours Lecithins may need support from other In weak flours Lecithins may need support from other emulsifiers.emulsifiers.

•• Interactions in bread remains on going R&D topicInteractions in bread remains on going R&D topic

Lecithin & emulsifier functions in breadLecithin & emulsifier functions in bread

Mono

glyceride DATEM

Standard

Lecithin

Hydrolysed

Lecithin

Oven


Oven

spring X XXX X X

Form XX XXX X XX

Volume X XXXX X XX

Softness XXX (X) XX

Texture X X X

TopicsTopics









Lecithin in low fat cookiesLecithin in low fat cookies

•• Problem: 30% fat reduction Problem: 30% fat reduction ----> increase > increase

dough stickinessdough stickiness

•• Recipe in % :Recipe in % : ORIGINAL LOW FAT

- Flour

- Margarine

- Sugar

100

27

59

100

20

59


•• Solution : Solution :

–– Addition of 1% oil free Lecithin powder reduces Addition of 1% oil free Lecithin powder reduces

stickiness and improves smooth machinabilitystickiness and improves smooth machinability

- Sugar

- Dextrose

- Salt

- Natriumbicarbonat

- Water

59

7

1

1

30

59

8

1

1

30

Stickiness of a low fat cookie doughStickiness of a low fat cookie dough

1515

2020

2525

Force [Gram]

Force [Gram]

fat reduced Control fat reduced Control

fat reduced + lecithinfat reduced + lecithin


55

1010

00 1010 2020 3030 4040 5050 6060

Instron [mm] Instron [mm]

Force [Gram]

Force [Gram]

Release agentsRelease agents

•• Surface tension reductionSurface tension reduction

•• Modification of boundary oil <Modification of boundary oil <----> cooking/mold > cooking/mold

surfacesurface

•• Oil based : pan release, grills, extruders, Oil based : pan release, grills, extruders,

–– Composition :Composition :



–– 22--10% lecithin 10% lecithin -- special thin fluid/heat resistantspecial thin fluid/heat resistant

•• Water based : belt release in continuous frying Water based : belt release in continuous frying

operationoperation


–– 10% hydrophilic lecithin in water10% hydrophilic lecithin in water--filled dip tankfilled dip tank

SummarySummary

•• Bakery segment is large outlet for standard and modified Bakery segment is large outlet for standard and modified

lecithinslecithins

•• Functional performance in synergy and/or in competition Functional performance in synergy and/or in competition

with other emulsifiers.with other emulsifiers.

–– Often mixtures of various ingredientsOften mixtures of various ingredients

–– Wheat (gluten) quality is eminent factor in breadWheat (gluten) quality is eminent factor in bread


•• Lecithin lubrication properties are effective in low fat Lecithin lubrication properties are effective in low fat

recipes and release agentsrecipes and release agents

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