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
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•• 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
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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
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–– 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
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TopicsTopics
•• Emulsifier SurveyEmulsifier Survey
•• Types of Baked goodsTypes of Baked goods
•• Amylose ComplexationAmylose Complexation
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•• Amylose ComplexationAmylose Complexation
•• Bread BakingBread Baking
•• Low Fat CookiesLow Fat Cookies
•• Release AgentRelease Agent
Emulsifiers in fine bakery productsEmulsifiers in fine bakery products
DOUGHDOUGH BATTERSBATTERSTECHNOLOGIESTECHNOLOGIES
SPECIALSPECIALTECHNOLOGIESTECHNOLOGIES
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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
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•• 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:
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•• 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
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oven springoven springvolumevolume
•• starch complexationstarch complexation freshnessfreshnesssoftnesssoftnessantianti--stalingstaling
•• foam formation foam formation gas retentiongas retention
shape shape
structurestructure
TopicsTopics
•• Emulsifier SurveyEmulsifier Survey
•• Types of Baked goodsTypes of Baked goods
•• Amylose ComplexationAmylose Complexation
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•• Amylose ComplexationAmylose Complexation
•• Bread BakingBread Baking
•• Low Fat CookiesLow Fat Cookies
•• Release AgentRelease Agent
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
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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
+
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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]
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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.
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•• 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
•• Emulsifier SurveyEmulsifier Survey
•• Types of Baked goodsTypes of Baked goods
•• Amylose ComplexationAmylose Complexation
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•• Amylose ComplexationAmylose Complexation
•• Bread BakingBread Baking
•• Low Fat CookiesLow Fat Cookies
•• Release AgentRelease Agent
From Dough to BreadFrom Dough to Bread
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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.
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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
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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
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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
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0
20
40
60
80
1Control Standard Hydrolysed
0
20
40
60
80
1Control Standard Hydrolysed
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
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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
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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
•• Emulsifier SurveyEmulsifier Survey
•• Types of Baked goodsTypes of Baked goods
•• Amylose ComplexationAmylose Complexation
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•• Amylose ComplexationAmylose Complexation
•• Bread BakingBread Baking
•• Low Fat CookiesLow Fat Cookies
•• Release AgentRelease Agent
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
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•• 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
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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 :
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–– 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
–– Composition :Composition :
–– 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
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•• 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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