PLANT SOURCES FOOD EMULSIFIERS ARE HELPING TO MAKE EMULSIONS WITHOUT THE USE OF OIL.

 

Reducing fat content while maintaining mouthfeel

Because of the health hazards connected with fat consumption, many food products now have low-fat substitutes. The texture – or mouthfeel – of high-fat items like mayonnaise, salad dressing, and sauces, on the other hand, is dependent on oil globules destabilising in the mouth, coating the tongue with an oil film. This creamy or fatty mouthfeel is a major role in customer acceptance of reduced-fat goods.

Food makers can imitate this texture by using water-in-oil-in-water emulsions (also known as "double emulsions") or even water-in-water emulsions instead of oil-in-water emulsions. Emulsions that do not follow the traditional oil-in-water or water-in-oil pattern require unique emulsifiers. Many traditional emulsifiers are labelled as E-numbers, making them difficult to label. Because of the necessity for new forms of emulsifiers, we've looked into natural, plant-based possibilities that don't have an E-number.

Developing label-friendly low-carbon emulsifiers

NIZO is now working on low-fat emulsions that not only have the same texture as oil-based emulsions, but also use plant-based emulsifiers rather than animal-based emulsifiers. We're following a broad trend in the food business to become more sustainable in this regard.The utilisation of vegetable-sourced components leads to a greener food business while also taking into account customers' aversion to products with E digits. The trend toward plant-based food additives is also aligned with the rising notion of "waste stream" valorisation, which involves extracting value from organic waste.

In all areas of food technology, there is a growing desire for natural raw materials with no E numbers that have a lower carbon footprint than traditional resources. After all, the amount of fossil fuel required to manufacture human-grade animal protein is significantly more than that required to produce Plant-sourced Food Emulsifiers.

Rising to the challenge of Plant-sourced Food Emulsifiers

Plant proteins, despite their appeal as food additions, are frequently insoluble in water, making them difficult to prepare and include into formulations. NIZO has been working on plant-derived proteins such as zein from maize kernels and gluten from wheat grains. Because these wheat proteins are hydrophobic, they cannot be hydrated and hence cannot be mixed uniformly with water or aqueous solutions. When they are added to food products, this has an impact on mouthfeel. However, thanks to a scientific collaboration between NIZO and the University of Utrecht, the solubility problem has recently been solved.

The goal of this partnership was to learn more about the characteristics of colloidal particles at the oil–water and water–water interfaces (e.g. interfaces between concentrated protein and polysaccharide solution, which often do not mix).This project's researchers found a method for producing sub-micron zein particles that adsorb at oil–water interfaces and stabilise oil–in–water, water–in–oil, and water–in–water emulsions, at least in some situations. The key to generating colloidal zein particles, as the researchers discovered, is to adopt an anti-solvent precipitation approach, in which the zein protein is first dissolved in a food-grade organic solvent, in this case 80 percent ethanol . Due to the variations in solubility of zein in water and food-grade ethanol, further mixing with water causes oversaturation of the protein and the production of nuclei, which eventually develop into dispersible in water particles of 100–500 nm in size.

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