Shea butter; a versatile ingredient for the food industry
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1 Shea butter; a versatile ingredient for the food industry GSA Brussels April 11, K. Bhaggan
2 Content o Introduction oils and fats for different food segments o Product formulation o Shea properties o Shea based innovations o Conclusions 2 K. Bhaggan
3 Oils and fats for different segments Confectionery Bakery Spreads Culinary Frying Dairy Infant Nutrition Non Foods 3 K. Bhaggan Confidential
4 Origin of oils and fats o Vegetables oils and fats Fruits & nuts oil (%) Coconut 52 Palm fruit Palm kernel Olive (flesh) 30 Cocoa 52 Seeds oil (%) Sunflower Soybean Rapeseed Groundnut Maize/corn Sunflower (SF/HOSF) Corn (Corn/Maize oil) Palm fruit (Palm oil) Rapeseed (Rapeseed oil) Soybean (SB oil) 4 Confidential
5 Origin of oils and fats o Vegetables oils and fats high stearic acid Fruits & nuts oil (%) Shea nuts Illipe nuts Sal Mango Kernel Shea nuts (Shea butter) Mango Kernels (Mango kernel oil) Illipe (Illipe butter) 5 Confidential
6 Oils and fats in food products o Determines Product consistency Texture Melting behavior - Mouthfeel - Cool melting Crystallization behavior Appearance - gloss Eating behavior - Creaminess - Full/Fatty taste Stability / Shelflife o Carrier of flavour ingredients, Vitamins etc 6 Confidential
7 Product formulation o Common oils and fats used in confectionery o Nutritional value Composition of most common olis and fats Cocoa butter Shea butter Palm oil Sunflower oil Soybean oil Rapeseed oil High Oleic SF Palm kernel oil Coconut oil MUFA PUFA SAFA 7 Confidential
8 Product formulation o Common oils and fats used in confectionery o Fatty acid composition Fatty acid composition of most common olis and fats Cocoa butter Shea butter Palm oil Sunflower oil Soybean oil Rapeseed oil High Oleic SF Palm kernel oil Coconut oil C8 C10 C12 C14 C16 C18:0 C18:1 C18:2 C18:3 C20:0 8 Confidential
9 Product formulation o Common oils and fats used in confectionery o Main TAG composition TAG composition Cocoa butter Shea butter Palm oil POP POSt StOSt POO StOO OOO StLnSt StLnO SSS PLO PLP others 9 Confidential
10 Product formulation - Application properties o Need a variety of different refined oils and fats and/or fractions to meet these requirements Modification 10 Confidential
11 Hardness Flavour release Coolness Waxiness / Hardness Product formulation o Versatility of palm oil 11 Confidential
12 Hardness Flavour release Coolness Waxiness / Hardness Product formulation o Possibilities with Shea 12 Confidential
13 SFC (%) SFC (%) SFC (%) Properties of Shea 100 Cocoa butter - Shea butter: stabilized at 20 C Butter fat - Shea butter Stabilized at 20 C SHEA BUTTER (%) 20 C 25 C 30 C 35 C 40 C SHEA BUTTER (%) 20 C 25 C 30 C 35 C 40 C Palm oil - Shea butter Stabilized at 20 C SHB (%) 20 C 25 C 30 C 35 C 40 C 13 K. Bhaggan
14 % SFC % SFC Physical characteristics Solid fat content Stabilized at 20 C TEMPERATURE ( C) Butter fat Shea butter Palm oil Solid fat content Unstabilized TEMPERATURE ( C) Buuter fat Shea butter Palm oil 14 K. Bhaggan
15 Shea based innovations 4 months at 40 C o Creamelt Stand for temperature tolerance Applicable in a temperature range 100% shea based Improved crystallization Lower SFA (compared to reference) Reference Creamelt Stand 15 K. Bhaggan
16 Shea based innovations o Creamelt Stand DP High cocoa butter tolerance Shea based Reduced SAFA (20 gr/100 gram fat) Improved crystallization Soft to medium chocolate based fillings Reference Creamelt Stand DP 16 K. Bhaggan
17 Shea based innovations o Bake stable filling fat Filling for croissants 100% shea based Shea alternatives gave comparable results No difference in eating characteristics Reference Shea Alt 1 Shea Alt 2 17 K. Bhaggan
18 Shea based innovations o Cristal Green DP Non hydrogenated structuring agent Improves crystallization Market reference hydrogenated palm oil 18 K. Bhaggan
19 Conclusions o Shea butter is one of the natural occurring fat that contains high stearic acid content o Shea butter has a balanced fatty acid composition (nutritional value) o Fractionation of shea butter results in different fractions that can be used in formulating products for different food catagories o Shea butter has a good compatibility with cocoa butter, butter fat and palm oil o Shea butter is contains high symmetrical triglycerides o Shea butter or its fractions can be used to formulate different products with better shelf life 19 K. Bhaggan
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