overcoming texture and sensory challenges when developing...
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Overcoming texture and sensory challenges when developing egg free bakery products Food Matters Live, London - 19 November 2014 Inge Lise Povlsen, Arla Food Ingredients
Agenda
20 November 2014 2
Introduction
Functionalities of Functional Milk Proteins
Egg replacement in bakery application
Conclusion
Egg prices
Why replace egg in bakery products?
• Health reasons - Control of LDL cholesterol • Key for people with heart and diabetes
diseases • Approx. 185 mg cholesterol/egg –
recommended dietary intake is 200 mg cholestorol/day
• Culture / religion
• Less food safty issues • Reduce risk of salmonella from egg
• Cost reduction – expensive ingredients
• (Allergen)
• Alternative protein source
Number of egg free products launched on the market
0
5
10
15
20
25
30
SweetBiscuits/Cookies
Cakes, Pastries &Sweet goods
Baking ingredients& Mixes
Bread Products Savoury Biscuits /Crackers
2009
2010
2011
2012
2013
2014
20 November 2014 4
Sub-Category per region
Sub-category Europe Asia Pacific North America Middle East/Africa
Latin America
Sweet Biscuits/Cookies
45 34 15 8 1
Cakes, Pastries & Sweet goods
51 19 12 1 1
Baking ingredients & Mixes
19 8 6 2 0
Bread products 7 2 0 0 0
Savoury Biscuit/Cracker
2 3 1 0 1
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Total number from 2009 to 2014
Key functionality of eggs in bakery products
• Provide structural and strengthening properties
• Emulsification properties due to the content of fat and lecithin
• Stabilising air incorporation
• High moisture content – can be sole source of liquid in cakes
• Provide color and taste to the final product
• Essential for texture, mouthfeel and sensory experience
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Functionalities of Functional Milk Proteins - FMP
8
Each protein has its own behaviour, and most proteins interact!
Water 87.5% Lactose 4.5% Fat 3.7% Protein 3.4% Minerals 0.7% Organic Acids 0.2%
Triglycerid 3.70%
Phospholipids 0.01%
Casein 2.8% (80%)
Whey protein 0.6% (20%)
Ca 0.13% P 0.09% Na 0.04% K 0.15% Cl 0.11%
aS1 40% aS2 11% β 33% κ 12% Other 4% β –Lg 50% α-La 20% Ig 14% BSA 10% Other 6%
Milk components > Product properties
How do egg and milk protein structure compare?
9
Milk Egg
Milk
Egg
• Compact globular protein
• In the native form the protein is folded with the hydrophilic part on the surface and the lipophilic part in the center
• Biochemical function: carry small hydrophobic ligands and hereby functions as a transporting protein (ex. cholesterol and D2 vitamin).
• Rich in sulfur, with 3 moles cystine. The free SH group provids a highly functional molecyle able to provide strong bindings.
• Denaturation begins at 73°C and highly depending on eg. pH.
• pI = 5,2
Proposed three-dimensional structure
ß-Lactoglobulin - approx. 50% of the protein in whey
β - lactoglobulin
Helle Bundgaard Vegger, QHS Care, AFI 11
Native globular protein
pH Heat Concentration Ionic strenght
STEP 1: Denaturation STEP 2: Aggregation
Unfolded and reactive protein Aggregated protein Particulated protein (gel)
20 November 2014
Very weak/creamy gel Weak and crumbly gel Strong and brittle gel
FMP 1 Std. WPC 80 FMP 2
Examples of FMP with different gel strenghts
Increase viscosity with FMP
13
0,001
0,01
0,1
1
10
100
0,1 1 10 100
Vis
ko
site
t (P
a.s
)
Shear rate (1/s)
Nutrilac® WPC80
NB: Measured at 25 °C. pH was adjusted to 7.5 and Nutrilac® was solubilised in
water and dosed at 12.5%
Nutrilac®
is highly modified
Standard WPC 80
on its native form
• Native form: Low interaction between protein units
• Modified form: High degree of protein interactions due to unfolding of the protein structure and thereby exposing the lipophilic parts to the water phase
20 µm 20 µm
1,5% std WPC 80 0.5% FMP
Emulsification efficiency
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Egg replacement in bakery application
Key functionalities of egg
16
Beta carotene
Lipids
Lipids and proteins
Proteins
Proteins
Proteins
Functional component
Coloring Reduced crumb color
Aromatic compounds Reduced flavour and taste
Influence moisture migration and starch retrogradation -
improved emulsification
Reduced sensorial softness during shelf life
Gelling/structure Sticky mouth feel
Gelling/structure Reduced crumb resilience/elasitcity
Stabilisation of foam (low-fat cakes) Gelling (high fat cakes)
Reduced volume
Functionality Changes in cake quality when egg is removed
No protein added
• Very weak structure
• Crumbles easily
• Low crumb resilience
• Low volume
FMP
• Strong structure
• Low crumbliness
• Excellent crumb resilience
• High volume
Eggless sponge cake
Egg replacement in sponge cakes
• Stabilise cake batters • Increase cake volume • Keeps fruit/chocolate pieces in
suspension
With Egg Nutrilac®
Increase viscosity with FMP
18
50 % egg reduction – effect of Nutrilac in pound cakes Softness/resilience
1000
1200
1400
1600
1800
2000
2200
2400
Day 7 Day 14 Day 22
Ha
rdn
ess
100% Egg - Control
50% Egg - Nutrilac A
50% Egg - Nutrilac B
19
0.1
0.11
0.12
0.13
0.14
0.15
0.16
0.17
0.18
Day 7 Day 14 Day 22
Re
sili
en
ce
100% Egg - Control
50% Egg - Nutrilac A
50% Egg - Nutrilac B
50% egg reduction - Sensory evaluation of pound cakes
20
Day 7 Day 14 Day 22
0
1
2
3
4
5
6
7Tenderness
Crumbliness
SoftnessMoistness
Mouthfeel
0
1
2
3
4
5
6
7Tenderness
Crumbliness
SoftnessMoistness
Mouthfeel
0
1
2
3
4
5
6
7Tenderness
Crumbliness
SoftnessMoistness
Mouthfeel
100% Egg - Control
50% Egg - Nutrilac A
50% Egg - Nutrilac B
20 November 2014 21
Egg prices
Historical Egg Prices - Europe
Source: All egg prices referred to coming from Urner Barry egg statistics
0.000
1.000
2.000
3.000
4.000
5.000
6.000
7.000
8.000
9.000
Liquid egg egg powder Arla liquid solution Arla powder solution
• Whole liquid egg – 1.65 USD/kg
• Whole egg powder – 8.50 USD/kg
• Egg white powder – 30 USD/kg
US egg prices
23
September 2014
Conclusion
20 November 2014 24
Use of FMP provide:
• Improved cake quality • Homogeneous crumb
structure • Increased batter viscosity /
cake volume • Better moistness /
freshness perception • Higher mixing tolerance
• More efficient production • Less waste
• Easier handling of raw materials • Less issues with food safety • Cost saving – less fluctuation in
ingredients prices
20 November 2014 25
Thank you for your attention