Overcoming texture and sensory challenges when

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
Introduction
Functionalities of Functional Milk Proteins
Egg replacement in bakery application
Egg prices
Conclusion
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20 November 2014
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
30
25
20
2009
2010
2011
2012
2013
2014
15
10
5
0
Sweet
Cakes, Pastries & Baking ingredients Bread Products Savoury Biscuits /
Biscuits/Cookies
Sweet goods
& Mixes
Crackers
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20 November 2014
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
Total number from 2009 to 2014
5
20 November 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
Functionalities of
Functional Milk Proteins - FMP
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20 November 2014
Milk components > Product properties
Water
87.5%
Lactose
4.5%
Fat
3.7%
Protein
3.4%
Minerals
0.7%
Organic Acids
8
0.2%
Triglycerid
3.70%
Phospholipids
0.01%
Casein
2.8% (80%)
Whey protein
0.6% (20%)
Ca
P
Na
K
Cl
0.13%
0.09%
0.04%
0.15%
0.11%
Each protein has its own
behaviour, and most
proteins interact!
aS1
aS2
β
κ
Other
40%
11%
33%
12%
4%
β –Lg
α-La
Ig
BSA
Other
50%
20%
14%
10%
6%
How do egg and milk protein structure compare?
Milk
Egg
Milk
9
Egg
ß-Lactoglobulin - approx. 50% of the protein in whey
• 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
β - lactoglobulin
Native globular protein
pH
Heat
Concentration
Ionic strenght
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20 November 2014
Unfolded and reactive protein
STEP 1: Denaturation
Helle Bundgaard Vegger, QHS Care, AFI
Aggregated protein
Particulated protein (gel)
STEP 2: Aggregation
Examples of FMP with different gel strenghts
FMP 1
Very weak/creamy gel
Std. WPC 80
Weak and crumbly gel
FMP 2
Strong and brittle gel
Increase viscosity with FMP
• Native form: Low interaction between
protein units
100
Nutrilac®
is highly modified
• Modified form: High degree of protein
interactions due to unfolding of the
protein structure and thereby exposing
the lipophilic parts to the water phase
Viskositet (Pa.s)
10
1
0,1
0,01
0,001
0,1
1
10
Shear rate (1/s)
Nutrilac®
NB: Measured at 25 °C. pH was adjusted to 7.5 and Nutrilac® was solubilised in
water and dosed at 12.5%
13
WPC80
100 80
Standard WPC
on its native form
Emulsification efficiency
1,5% std WPC 80
20 µm
0.5% FMP
20 µm
Egg replacement in bakery
application
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20 November 2014
Key functionalities of egg
Functional
component
Functionality
Proteins
Stabilisation of foam (low-fat cakes)
Gelling (high fat cakes)
Proteins
Gelling/structure
Sticky mouth feel
Proteins
Gelling/structure
Reduced sensorial softness
during shelf life
Lipids and proteins
Influence moisture migration and
starch retrogradation improved emulsification
Reduced flavour and taste
Lipids
Aromatic compounds
Reduced crumb color
Beta carotene
Coloring
Changes in cake quality when
egg is removed
Reduced volume
Reduced crumb resilience/elasitcity
16




Egg replacement in sponge cakes
Eggless sponge cake
No protein added
•
Very weak structure
•
Crumbles easily
•
Low crumb resilience
•
Low volume
FMP
•
Strong structure
•
Low crumbliness
•
Excellent crumb resilience
•
High volume
Increase viscosity with FMP
• Stabilise cake batters
• Increase cake volume
• Keeps fruit/chocolate pieces in
suspension
With Egg
18
Nutrilac®
50 % egg reduction – effect of Nutrilac in pound cakes
Softness/resilience
0.18
2400
0.17
2200
0.16
1800
100% Egg - Control
50% Egg - Nutrilac A
1600
50% Egg - Nutrilac B
1400
0.15
100% Egg - Control
0.14
50% Egg - Nutrilac A
50% Egg - Nutrilac B
0.13
0.12
1200
0.11
1000
Day 7
19
Resilience
Hardness
2000
Day 14
Day 22
0.1
Day 7
Day 14
Day 22
50% egg reduction - Sensory evaluation of pound cakes
Day 7
Mouthfeel
Moistness
Tenderness
7
6
5
4
3
2
1
0
Day 22
Day 14
Crumbliness
Softness
Mouthfeel
Moistness
Tenderness
7
6
5
4
3
2
1
0
Crumbliness
Softness
Mouthfeel
Moistness
Tenderness
7
6
5
4
3
2
1
0
Crumbliness
Softness
100% Egg - Control
50% Egg - Nutrilac A
20
50% Egg - Nutrilac B
Egg prices
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20 November 2014
Historical Egg Prices - Europe
9.000
8.000
7.000
6.000
5.000
4.000
3.000
2.000
1.000
0.000
Liquid egg
Source: All egg prices referred to coming from Urner Barry egg statistics
egg powder
Arla liquid solution
Arla powder solution
US egg prices
September 2014
• Whole liquid egg – 1.65 USD/kg
• Whole egg powder – 8.50 USD/kg
• Egg white powder – 30 USD/kg
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Conclusion
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
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20 November 2014
Thank you for your attention
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20 November 2014