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AAK Magazine | No 1, 2011

Visit AAK at FIE in Paris 29 Nov-1 Dec 2011 Hall 1 ­ booth number 1F27

InFat ­ closer to mother's milk Chocofill ­ for chocolate and confectionery fillings

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page 6

Health checks: How Bakery Solutions is on call to customers

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AAK Magazine | No 1, 2011

From the editor

AAK is on the move, and we are increasing our efforts to use the collective strengths in the group to support customers in all parts of the world. Making technology and knowhow travel inside the company, allocating more resources to our sales and NPD teams and focusing on the future challenges in the food industry are all parts of our ambition to serve customers even better. The opening of new sales offices in China and Germany during the spring of 2011 AAK clearly illustrates this. This magazine summarizes some of the AAK focus areas. It is obvious that health, including reduction of saturated fat, and cost effective solutions are main and common themes for all areas. AAK is a leading supplier of high quality CBEs to the global confectionery industry. However chocolate and confectionery fats are not only cost reduction opportunities by using CBEs. We also see a growing interest in the low saturates filling fat range, Chocofill LS, which reduces saturated fat in fillings by more than 25 %. Infant nutrition provides oils and fats for the most demanding consumers of all babies during the first year of life. AAK supplies customized oil blends complying with the tight specifications and strict legal requirements characteristic for this industry. InFat is a specialIty fat sold via our JV Advanced Lipids, which brings the composition even closer to mother's milk. Bakery customers can reduce costs by using pumpable shortenings instead of packed margarine or shortenings. To complete the service to customers AAK bakery solutions can offer a range of processing aids such as divider oils and release agents. A forth global focus area is Dairy solutions. AAK provides a complete package of technical support, processing instructions and vegetable fats with properties optimized for different dairy applications such as cheese, spreads, butter-blends and whipped cream. Lower cost and a more healthy composition are benefits of using fats from AAK in those and other dairy applications. Next magazine will be presented in connection with FI Europe. Pencil in Nov 29 to Dec 1st already now! Look forward to welcoming you in the AAK stand.

High quality fats for cheese

It is important to use vegetable fat blends that gives the same properties to the final cheese as milk fat. AAK's speciality fats for cheese production are the Akoroma and Akocheese product ranges. These products have the correct balance between solid and liquid fat, as well as the correct consistency and melting behaviour.

Akoroma and Akocheese also have the suitable crystallisation pattern to achieve optimal quality of the finished product in terms of consistency, appearance and shape integrity during ripening. Akoroma have a bland taste, which does not interfere with the final cheese flavour. Akocheese is AAK's specialised fat blend for use in all ripened cheeses. This vegetable fat blend gives an improved flavour development in the cheese during ripening compared to other fat blends. It is used much in the same way as Akoroma, but gives a more premium cheese taste. Hard and soft cheese Most major international varieties of cheese are included in this group. They are mainly produced by means of rennet coagulation. A wide variety of starter bacteria are used, and in most cases the cheeses are fully developed only after some time of ripening. In this group especially semi hard cheese can be successfully made from vegetable fat, using the Akoroma and Akocheese range. Processed cheese Processed cheeses exist mainly as spreadable cheese and as blocks, slices and grated cheese. They are commonly manufactured by heating hard cheese together with melting salts in an agitation pan. This procedure breaks down the protein structure of the original cheese and produces a stable emulsion. Butter or vegetable fat, like Akoroma, is added during the melting process to achieve the desired texture of a cheese spread. Another method used is the mixing of a protein blend with a vegetable fat, producing a processed cheese analogue. Akoroma is used for this application. Fresh cheese This group includes quarg, cottage cheese, cream cheese and fromage frais, among others. They are primarily produced by acid coagulation and are ready for consumption without ripening. These types of cheeses can successfully be produced using Akoroma. Cheese production using Akoroma and Akocheese The production of vegetable fat based cheese starts with the emulsification of vegetable fat in skimmed milk. The size and uniformity of the fat globules are important parameters for the final quality of the cheese. The obtained recombined milk is then used in the ordinary cheese making equipment. There are also variations to the mentioned production methods. For example, a fresh cheese spread can successfully be produced by mixing ordinary skim milk quarg with Akoroma and water in a Stephan cooker.

GLOBAL AAK Magazine published by AarhusKarlshamn Sweden AB SE-374 82 Karlshamn, Sweden | www.aak.com Editors: Ted Fyke, Bodil Granroth, Monika Hjorth, Lena Ingvarsson, Ken Johnston, Joakim Karlsson, Britha Kruse, Jan-Olof Lidefelt, Judith Murdock, Lena Nilsson, Jörgen Thieme, Maria Wennermark. Contact: Lena Nilsson, e-mail [email protected] phone +46 454 82 000 Production: www.johnjohns.se Photographs: www.benfoto.se For more information, contact [email protected] or visit www.aak.com

Benefits of using Akoroma: Healthy profile Lower cost of ingredient Excellent structural properties Consistent quality Tailor made solutions when needed

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For more information ­ [email protected]

Pumpable shortening

Pumped straight into the dough mixer

Transport

Storage tank

Traditional solid margarine or shortening

Dealing with packaging

Transport

Storage

Unwrapping

Conditioning

Dough mixing

Reduced cost with pumpable solutions

For maximum convenience and costeffectiveness, a range of different pumpable solutions have been developed to meet bakeries' fat requirements. Pumpable fat from AAK combines the functionality of solid fats, such as margarine and shortening, with the convenience of handling liquid oil.

A winning combination Pumpable fat from AAK is referring to a pre-crystallized, fluid fat that has the same functionality as a solid shortening but is conveniently handled more like liquid oil. The use of pumpable fats in the bakery process is not only more efficient and less time-consuming, it also reduces the overall cost of using traditional margarine or solid fat. The obvious benefit of a pumpable solution is that it requires much less manual labour, but it also makes much healthier alternatives possible ­ allowing the use of less saturated fat for example. These are all strong arguments for bakeries to change to AAK's pumpable solutions. Convenient handling Pumpable fat is delivered to a tank installed at the customer's premises, and is ready for immediate use. The product is pumped straight into the process, without the need for time consuming unwrapping and tempering. In addition, the time for handling empty packaging is completely eliminated. This frees up valuable production time. The space which is currently used for storage of pallets and boxes containing margarine or solid fat can be used for other things. A happy staff, which is relived of the monotonous, heavy lifting and unwrapping of solid margarine, may be another good reason to change to pumpable fat. Benefits of pumpable solutions Reduced cost of ingredients Clean label ­ 100 % fat Reduced fat content Healthier fat composition No waste material Improved working environment Lower internal handling costs and less manual work More even quality and reduced fat content The performance of a pumpable fat from AAK, in the end product, is equal to that of traditional solid fat or margarine. The product can be pumped and measured automatically straight from the tank or container into the dough mixer. Pumpable fats are faster and easier to incorporate into the dough than most solid fats or margarines. This often means that the total amount of fat in the dough or batter can be reduced. How much fat content can be reduced without impact on the end product varies from case to case. Recipe adjustments When replacing solid margarine with a pumpable fat, the water content of the margarine must be taken into consideration. Pumpable shortening is, after all, completely free from water, and this has an obvious effect on the overall cost. The starting point should be that the pumpable fat must correspond to the fat content of the solid margarine, i.e. 80 %. Depending on the end product in question, it is often possible to reduce the fat content further. Normally, the fat content can be reduced by approximately 5-10 % without impact on the end product. Comprehensive range At present, there is a pumpable solution for most bakery applications. Over the years, the product portfolio has grown, and now includes non-trans and non-hydrogenated solutions, as well as products without additives, to meet all the demands food producers are facing. Akofluid ­ for breads, rolls and buns The fat content of bread is relatively low, only a few percent. But the crystal structure of fat has a significant effect on the properties of bread. The softness and volume as well as the shelf life of bread are highly dependent on the quality and composition of the fat. Akobisc ­ for biscuits and cookies The performance of Akobisc, in the end product, is equal to that of traditional solid fat or margarine. This product can be pumped and measured automatically straight from the storage tank into the dough mixer. Akobisc offers an attractive combination of healthy fat composition and easier, more cost-effective handling.

AAK installs holding tank at customer's premises.

For more information ­ [email protected]

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InFat in new clinical study, presented at ESPGHAN

Advanced Lipids presented a poster at the ESPGHAN Meeting in Sorrento May 2011

New clinical studies In 2010, new clinical studies demonstrating the effect of InFat in term babies had been concluded by Enzymotec. Preliminary results were presented at the

ESPGHAN annual meeting (The European Society for Paediatric Gastroenterology, Hepatogology and Nutrition) end of May 2011. The clinical study is right now under pre-review before it will be published in scientific journals.

You will hear more about the outcome of the clinical study when it is officially published. Advanced Lipids has already started more clinical studies based on InFat, so you can expect more interesting new findings in the coming years.

Advanced Lipids

Advanced Lipids is a joint venture between Enzymotec, a global biotech company that develops and manufactures lipidbased bio-functional and nutraceutical ingredients; and AAK, the world's leading producer of vegetable fats and oils for the infant formula industry. Advanced Lipids provides a unique service package to our customers, thru combining Enzymotec's clinical R&D and expertise in lipid technologies with AAK's international strength in food safety, production and logistics.

The key product is InFat, a clinically-proven fat ingredient for infant formulas that is manufactured based on a proprietary enzymatic process, providing structured triglycerides of the type found in mother's milk. Advanced Lipids continuously invests in InFat clinical research and owns several patents and patents pending in the area of infant nutrition. Advanced Lipids collaborates with key medical and research centers worldwide in conducting extensive R&D activities, and liaises with international regulatory submission experts to achieve timely regulatory global approvals. 4

Combining Enzymotec and AAK strengths

Enzymotec

+ Worldwide expert in lipids technology + Global leader in fats for infant nutrition + Global supplier of tailor-made oils for infant formula producers + State of the art production facilities + High level of product quality and food safety

Delivering Lipids

+ Worldwide expert in lipids technology + Proven capabilities in supplying innovative lipidbased, biofunctional ingredients and final products + High standard clinical trials + Global business development + Intellectual property + Regulatory expertise

InFat Production Facility The InFat production plant is located in the AAK facility in Karlshamn, Sweden. The plant is a state of the art fully automated factory designed for continuous operation, equipped with the latest technology for the enzymatic production of structured triglycerides of the type found in mother's milk. The production facility for InFat is integrated into the AAK oils and fats processing facility, which is suitable for production of tailor made blends for For more information ­ [email protected]

the infant formula industry. By taking advantage of existing infrastructure, regarding raw materials, finished products storage and dispatch, a whole package of tailor made InFat blends are designed to meet customer demands. The factory has all necessary Quality Assurance and Quality Control certifications for the baby food industry including and standard kosher and halal certificates.

Visit AAK at FIE in Paris 29 Nov-1 Dec 2011 Hall 1 ­ booth number 1F27

InFat ­ closer to mother's milk

Nothing can completely replace the unique properties of mother's milk, as it contains everything a growing baby needs. However, there are occasions when mothers cannot breastfed, which is why alternatives are provided by the infant formula industry. Advanced Lipids, a joint venture between AAK and Enzymotec, supplies optimal oil compositions mimicking the composition of mother's milk fat.

The main challenge for infant formula producers is to develop a formula as close as possible to the gold standard of mother's milk. Over the years proteins, carbohydrates, minerals, vitamins and probiotics have been fine tuned and added to current infant formula. It has been known for some time that a specific fat is required to mimic mother's milk fat, but until recently only limited amounts were commercially available. With the opening of a new dedicated production facility at AAK in Sweden, InFat can be supplied in significant quantities and a growing number of customers are appreciating the benefits of a composition close to mother's milk fat, with high quality and affordable price. Mother's milk composition Around 50 % of the calories in human breast milk are supplied to the baby as fat. Human milk fat has a specific composition (the same in humans all over the world), with a saturated palmitic fatty acid (C16:0) in the central position and mainly unsaturated fatty acids (C18:1) in the outer positions in the triglyceride (see Figure 1).

Figure 1. The InFat Solution

Traditional infant milk fat Mother's milk fat and InFat

P O P

Enzymatic process

O P O

sn-1 sn-2 (ß) sn-3

InFat composition A structured triglyceride resembling mother's milk fat is obtained through a unique enzymatic process in which the triglycerides from a vegetable ­ typically palm-based ­ fat are rearranged (see Figure 1). InFat is based purely on vegetable oils. Clinical studies show that when structured triglycerides are introduced in infant formula, both energy and calcium uptake, and reduced constipation, are similar to those of mother's milk, compared to standard vegetable fat Supply of InFat InFat can be tailored to individual customer requirements, with all products in the range containing a high level of sn-2 palmitic acid. In most cases the fine tuning of the fatty acid composition, sn-2 palmitic and antioxidants is done in cooperation with the customer. InFat is currently used around the world, but mainly in Europe and Asia.

Standard fat for infant formula In standard infant formula, vegetable fat has been used to fulfil the need for fat. However, in vegetable fat the palmitic acid is predominantly located in the outer positions in the triglyceride and the unsaturated fatty acids in the central position ­ the very opposite to mother's milk fat. This is believed to be why infant formula-fed infants tend to show problems with energy and calcium uptake and increased constipation.

Clinical studies in preterm and term infants, as well as preclinical animal model studies, show that beta-palmitate results in: Reduced stool hardness Reduced calcium soaps formation Increased calcium absorption Larger skeletal mineral deposition Reduced excretion of saturated fatty (mainly palmitic) acids

For more information ­ [email protected]

5

AAK Magazine | No 1, 2011

­ for Chocolate and Confectionery Fillings

Confectionery manufacturers are under increasing pressure, from both their customers and their governments, to try to reduce the saturates content of their products. AAK has developed filling fats in which saturated fatty acid content has been reduced without adversely affecting their textural properties.

Background Over the last few years, considerable attention has been paid to the major threats posed by obesity and heart disease. The initial focus was on reduction of trans fats, which were thought to adversely affect the composition and content of the various cholesterol types, leading to an increased risk of coronary heart disease. High trans filling fats in confectionery products were replaced by low trans or unhydrogenated filling fat alternatives. In most cases, this change was achieved by replacing the trans with saturates, to ensure that the texture and oxidative stability of the alternative was not compromised. The chocolate component of the confectionery product, being unhydrogenated, was not affected. However, chocolate alternatives based upon high trans cocoa butter replacers (CBRs) were changed to low trans CBR alternatives or chocolate alternatives based on cocoa butter substituets (CBS) which provided the opportunity to change to nonhydrogenated CBS alternatives. Generally speaking, most confectionery products now contain less than 3 % trans fats, and many less than 1 %. Now the focus is on reduction of the saturates content. Nutrition labelling The reduction of dietary saturated fat is a public health objective for many governments, and nutrition labelling is seen as an important way to achieve it. In Denmark, steps have been taken and new legislation imposes a tax of DKK 16 per kg saturated fatty acids (absolute content) on the raw materials used. There is a lot of discussion as to the best way to keep the general public informed, the main option being the "Guideline Daily Amount" system. Example is shown in figure 1 which is for dark chocolate with 85 % cocoa content. The saturates content of confectionery products is included in the nutrition label, enabling the general public to improve their diet. It is thought that only about 30 % of consumers know that "saturates" and "saturated fats" are the same thing. Most consumers prefer the wording "saturated fats" to "saturates". This issue is one of many being considered in the new EU labelling regulations. How can confectionery manufacturers respond? Government organisations recognise that the saturates content of chocolate which conforms to EU legislation (EU Chocolate Directive 2003) cannot be significantly reduced. 6

Figure 1 ­ "GDA system" ­ for 85 % cocoa chocolate

40 g SERVING CONTAINS

TM CHOCOFILL LS

Low in saturated fatt y acids for a healthier profile

Figure 2 ­ Texture relative to saturates for lauric, non-lauric and Chocofill LS 35 fats

Texture (g) 2000 1800 Lauric Non-lauric 1600 Chocofill LS 35 1400 1200 1000 800 600 400 200 0 0

Calories

Sugars

Fat

Saturates

Salt

208

10%

6.0g

7%

18.4g

26%

10.8g

54%

trace

0.4%

OF YOUR GUIDELINE DAILY AMOUNT ( GDA )

GDA Typical adult Typical values Energy kJ 2000 kcal 70g 230g 90g 70g 20g 24g 2.4g 6g kcal Protein Carbohydrate Of which sugars Fat Of which saturates Fibre Sodium * * Equivalent as salt Per 100g 2180 kJ 519 kcal 11g 19g 15 g 46 g 27 g 15 g trace trace Per Serving 872 kJ 208 kcal 4.4g 7.6 g 6.0 g 18.4 g 10.8 g 20 g trace trace

20

40

60

80 100 % saturates

GDA is Guideline Daily Amount

However, chocolate alternatives, particularly those based on lauric fats, have a high saturates content, of the order of 90 %. Manufacturers might wish to consider reducing saturates by using alternatives such as super coatings based on CBEs. It has been recognised that the major reduction of saturates in confectionery products can be achieved by changing the filling fat. If manufacturers who currently use non-lauric, non-hydrogenated fats want to reduce the content of saturated fatty acids, Chocofill LS is the right choice ­ as this filling fat will reduce the saturates content by at least 25 %. Low saturates filling fats The challenge for the manufacturer is to lower the content of saturated fatty acids and at the same time maintain the hard texture of the confectionery product. Figure 2 shows the texture for various fillings, made using different unhydrogenated fats, plotted against their saturates. The filling recipe was 40 % sugar, 40 % fat and 20 % skimmed milk powder. The fillings were stored for two weeks at 20 °C and the texture was measured at 20° C, on a Texture Analyser, using a needle probe to a 10 mm depth. The texture results are the mean of seven measurements. For more information ­ [email protected]

The two unhydrogenated lauric fats have high saturated fatty acid content, above 80 %. The three unhydrogenated non-lauric fats have lower saturated fatty acid content, of between 45 % and 55 %, and Chocofill LS 35 is as low as 35 %. Therefore, if lauric fats are currently being used in the filling, a change to non-lauric fats would help reduce the saturates content by choosing Chocofill NH. This change would probably require significant alterations to the processing, but it can be done. If further reductions are needed, or using nonlauric today, then the lower saturates fat Chocofill LS 35, which is shown in figure 3, should be considered. Chocofill LS 35 is an unhydrogenated non-lauric fat with a saturates content of 35 %. It enables the saturates content to be reduced without compromising the hardness of the filling.

Figure 3 ­ Chocofill LS ­ saturates and texture

Texture at 20 deg. C (g force) 90 80 70 60 50 40 30 20 10 0 0

Window of opportunity

High SFA

Very soft

10

20

30

40

50

60

70

80

90

Solid fat content (%) Non-lauric fat (soft) Chocofill LS 35 Non-lauric fat (medium) Chocofill LS 40 Semi-lauric fat (medium)

Conclusion The confectionery industry is reducing the saturated fatty acid content of its products. The easiest way to achieve this is to modify the filling fat.

Healthily low in saturated fatty acids

Most filling fats contain 50 % saturated fatty acids or more. Not Chocofill LS.

Specially developed for confectionery fillings with a healthier profile, this unique range can help you reduce the saturates in fillings by 25 % or more. Choose Chocofill LS for A healthier profile Appealing textures Flexible processing

Ready for a healthier choice?

Chocofill LS reduces the amount of saturated fatty acids in chocolate fillings by at least 25 % compared to non-lauric, non-hydrogenated filling.

Dairy Solution seminar for Russian Institutes

In April AAK held, toghether with the russian distributor, Delo Vseh, a special AAK Academy, for selected members from the most important Russian Research & Scientific Institutes in Karlshamn, Sweden.

The participating Scientific Research Institutes were representing: Butter and Cheese ­ VNIIMS Fats and Oils ­ VNIIZ Dairy Industry ­ VNIMI Cooling Industry (Ice Cream) ­ VNIHI (Russian abbreviation) Functions of the Russian Research Institutes: to expertise, create, recommend and participate in approval of all types of Regulation laws in Food Industry initiated by the Russian Government. has state ownership and reports to the Russian Academy of Food and Agriculture and also to the Russian Ministry of Agriculture. responsible for official research by order from the State organizations linked to Quality, Safety and Functionality of Food. All these institutes are supporting manufactures, providing them with technical documentation. Performing different education programs, and seminars and also research work, consultations and pilot plant trials and big scale industrial trials with Manufactures. The Institutes have a wide network of professional

contacts with Dairy producers, Fat producers and Ice cream producers. Moreover, 70 % of the technical staff of all exiting Russian Manufactures has regular contacts with the Research Institutes. The participants were introduced to AAK and the opportunities and solutions offered to the Dairy industry. The two days programme included besides AAK presentation, a deep insight in fat chemistry, nutrition, legislation and also different presentations about AAK products and possibilities. The For more information ­ [email protected]

participants were introduced to the sensory lab, where they had a blind test, trying to find the difference between ice cream made of vegetable fat and milk fat. A challenge, that turned out to be a difficult task. AAK will continue to have frequent contacts and meetings with the institutes to be able to develop the best possible solutions for customers in Russia.

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AAK Magazine | No 1, 2011

AAK opens sales office in China and Germany

China AAK expands its operations in China. The Group is pleased to announce the appointment of Mr Rick Luo as Country Manager for China and the establishment of a sales office in Shanghai, China. "We will strengthen AAK's presence in China with a dedicated country organization. This will significantly strengthen our ability to supply existing and potential new customers with our speciality oils and fats solutions and developing the good contacts already established in the Chinese market. This has also been requested by many of our Chinese customers. Our customers within Food Ingredients and Chocolate & Confectionery Fats value AAK as a strong and long-term business partner and we want to grow our business based on this foundation".

Germany AAK ­ has also opened a new sales office in Germany. "We are glad to strengthen AAK's presence in Germany with a dedicated sales office, headed by Angela Serra. We want to be able to supply existing and potential new customers with our

speciality oils and fats solutions by developing the good contacts already established in the German market. Our customers value AAK as a strong and long-term business partner and we want to grow our business based on this foundation", says Torben Friis Lange, Vice President AAK and Business Area President.

New Ice-cream brochure now available!

Ice Cream

A strong health trend which focuses on saturated fat levels is running through the whole industry. With new addition to the Akomix LS range with low saturated fat levels 40 % or 30 % it is possible for the ice-cream producers to meet the new demand. Read about this and a lot more about icecream fats in the new brochure, available as pdf-file on www.aak.com or order through [email protected]

Ice cream fats

Visit AAK at FIE in Paris 29 Nov-1 Dec 2011 Hall 1 ­ booth number 1F27 8 For more information ­ [email protected]

lth check s: Hea

How Bakery Solutions is on-call to customers

The team conducting the health checks usually comprises three people, and members with expertise in the particular area under examination. Checks take up to three-quarters of the working day, although the bulk of the task lies in reporting back to the customer with the team's findings and recommendations. Cost reduction was one of the most compelling reasons the team can offer for following recommendations. "Our report for one bread bakery customer showed how, by adjusting the spray weight to improve accuracy, the customer could make a major saving," said Norman Stark. At another customer's site the team found health and safety issues with a smoke-filled working environment due to over-spraying pizza trays. By changing the release agent and improving the application equipment, the customer could expect happier staff, a cleaner working environment and significant cost savings. "Customers are not obliged to follow our recommendations, of course, but the health checks demonstrate AAK's commitment to helping customers to improve their businesses. Ultimately, the goal is to nurture a long-term relationship with the customer, based on trust and high quality of service."

The AAK Bakery Solutions has been encouraging customers to use less of the company's product.

The goal is to help customers to use release agents and divider oils more efficiently. Norman Stark, Technical Controller, AAK Bakery Solutions, and his team based in UK, have begun to conduct "health checks" by examining the way bakery customers use AAK products and suggest improvements. The idea was a natural progression from the type of service being offered to customers: Advice and support in relation to the efficient application of release agents and divider oils. The application of products can have a large impact on the hygiene and efficiency of a bakery. For example, staff may inadvertently spray the release agent into the air as well as the tin, contaminating other equipment and surfaces or affecting the working environment. Equipment must also be properly maintained in order to apply the product correctly and without waste. Bread and cake manufacturers use a variety of equipment, of different ages and conditions, from different suppliers, used in a variety of ways, so there is no single solution or method that will suit every customer. AAK conducts an independent review of customers' application, equipment, systems and processes, to ascertain whether they are using the products to the best of their ability. Following a health check, which is offered to customers free of charge, an impartial and frank report is produced. This covers all aspects studied, from the condition of the customer's processes, systems and controls, to the amount and type of release agent or divider oil used and the way the equipment applies the product. Among the details examined are: Spray weights: Controlling the weight that goes into every tin is important as over-use can affect the quality of the product. Hygiene: How is the oil stored? Is it sprayed into the atmosphere, or on to conveyor systems? Wastage: How much bakery waste is there, such as bread sticking to tins? Is the cause related to the release agent spray gun missing a proportion of the tins? Servicing and support: Are they neglected or insufficiently thorough?

For more information ­ [email protected]

9

AAK Magazine | No 1, 2011

seed ­ from se Rape

Rapeseed is a plant with bright yellow flowers and green leaves, which reaches a height of approximately 75­175 cm when ripe. The oil is extracted from rapeseed contained in small seed pods.

Rapeseed is one of our oldest oil plants, and has been in use for thousands of years. In India, evidence has been found that it was used a couple of millennia before the birth of Christ. Today, rapeseed is an important source of vegetable oil, and its popularity has increased enormously in the past ten years. The leading rapeseed producers are Europe, China, India, Canada and Australia. Rapeseed is a profitable crop, since the oil content of the seeds is relatively high at around 40­44 %. The rapeseeds are crushed to extract as much as possible of the oil. Its low level of saturated fatty acids makes rapeseed oil a healthy product. Rapeseed meal is a very important by-product, which is used as a source of protein in animal feed. The past ten years have seen an increase in the use of rapeseed oil in technical applications, but the largest and most dramatic increase has been in the biodiesel industry.

World-wide production of rapeseed

MT 25 20 15 10 5 0 2006/2007 2007/2008 2008/2009 2009/2010 2010/2011 F EU-27 Canada China India

The diagram below illustrates the growing year for rapeseed in Europe, China and Canada. In Sweden, the growing year starts in August/ September, when winter rapeseed is sown, and in April with the sowing of spring rape. Harvesting starts in July, and in late July/early August, most of the rapeseed harvested is delivered to stores and on to the processing plants. Since many of our suppliers now have their own rapeseed storage facilities, rapeseed is now sold and delivered almost continuously all year round.

When a delivery reaches AAK's factory, the first step is to analyse the fat, water and waste contents. If the shipment is not approved after these initial tests, it is sent back to the supplier. If it is approved, it is unloaded from the ship or truck. Further analyses are carried out, and the rapeseed is then stored in our silos. To be continued in the next edition of Global.

Growing year for rapeseed

Europe: Weather-sensitive period. China: Harvest season. Canada: Spring oil crops sown. Europe and Canada: Weather-sensitive period. Europe: Spring-sown oil crops harvested, autumn oil crops sown. Canada: Harvest. China: Oil crops sown.

Europe: Autumn-sown oil plants can be exposed for winter killing.

Europe: Spring oil crops sown. China: Harvest season.

Europe: Growing period for autumn oil crops, weather-sensitive period. China: Oil crops sown.

Januaru

February

March

April

May

June

July

August

September

October

November

December

10

For more information ­ [email protected] 10

eed to oil

Reception of seed

Analysis

Oil extraction

Analysis

Raw material storage

Analysis

Cleaning

Analysis

Decolouring

Analysis

Intermediate storage

Analysis

Steam distillation

Visit AAK at FIE in Paris 29 Nov-1 Dec 2011 Hall 1 ­ booth number 1F27

Analysis certificate

Finished product storage

For more information ­ [email protected]

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AAK Magazine | No 1, 2011

Oil-based marinades made easy

Non hydrogenated solution for the preparation of oil-based marinades

Today's consumers are looking more and more for convenience. Food producers are responding to this by developing a growing variety of products that offer such convenience.

Good examples of these products are instant meat marinades and marinated meat products sold by supermarkets and traditional butchers. We are also seeing the appearance on the market of marinated fish products, potato products, meat replacers and vegetables that can be prepared straight out of the packaging. The convenience of a food is important to the customer. On top of that they want quality. The product bought should be on the same level as home-made food or, preferably, even higher. To achieve optimum quality, it is important that certain requirements are met, and this can only be done by using high-grade raw materials. Our product Akomarin ­ specially developed range of fat systems ­ complies with all these requirements. Carefully selected raw materials and special processing techniques ensure that added ingredients remain in suspension. Akomarin delivers the desired viscosity, allowing for easy application and proper adherence of the marinade. Marinades made with Akomarin are transparent when applied on foodstuffs at refrigerator temperatures and show excellent gloss. AAK offer The range of Akomarin products has always included various thicknesses to satisfy customers demand. However, all products had one thing in common and that was that they were all partly based on hydrogenated raw materials. In response to demands from our customers, AAK finally succeeded in the development of a non hydrogenated Akomarin: Akomarin NH 1168. This product has been introduced successfully at a number of customers and is now a standard product that complements our existing range. With this new, non hydrogenated, Akomarin NH 1168 AAK offer a product with the unique characteristics of our regular Akomarin products but then combined with a labelling that is free from hydrogenated oil. Useages of oil based marinades Oil-based marinades have excellent properties in terms of product quality and customer convenience. In addition, they offer advantages when it comes to the labelling of the final product. The main advantages offered by oil-based marinades are: Excellent gloss retention on pre-packed marinated meat Less or no need to declare E-numbers such as preservatives, thickeners or emulsifiers With Akomarin NH 1168 it is now also possible to leave out "hydrogenated" from the labelling Added dried ingredients such as herbs and vegetables stay more attractive in oil then in a watery environment, with regard to both texture and colour. Convenience for the consumer: just pan fry or barbeque straight out of the packaging. No need to add oil, butter or margarine.

Areas of application The primary use is for marinating meat and fish on an industrial scale and also by local butchers and specialist fishmongers. Furthermore, demand from consumers for more convenience is opening up new possibilities, e.g. marinated potato products, meat replacers and mixed vegetables. All these products have one thing in common: easy preparation straight out of the packaging.

Hydro Akomarin 720 Akomarin NH 1168 Y N

SAFA 12 16

MUFA 58 58

PUFA 30 26

TFA max 1% max 1%

Omega-3 8 7

Visit AAK at FIE in Paris 29 Nov-1 Dec 2011 Hall 1 ­ booth number 1F27 12 For more information ­ [email protected]

Tailor made solutions

The replacement of milk fat with a vegetable fat is often quite simple when using AAK's Dairy solutions products. The products have been tailor made to meet the requirements of the different dairy applications. A straight one-to-one replacement is then often easily performed but in other cases there are some factors that need to be considered.

Recipe When replacing milk fat with vegetable fat in dairy products, it's recommended to start with the currently used recipe. If butter is originally used a recalculation of the fat content has to be made, as vegetable fat is 100 % fat without any content of water. A calculation is also to be made to obtain a cream with correct fat content, from vegetable fat and skimmed milk, or other milk raw material. The vegetable fat based cream is then used in the same way as ordinary cream. Flavour and colour In some applications the absence of a characteristic butter flavour, in vegetable fats, makes it necassary to add flavour. Experience shows that flavour are normally not needed if the proportion of milk fat in the fat blend is more than

The figure shows the process of making an emulsion from the vegetable fat, milk fat and protein source-. The vegetable fat based milk or cream is then used in the oridinary dairy production.

30-50 %. Colouring in the form of beta carotene is normally added to the finished product in order to meet the different requirements for the various products and markets. Both flavouring and colouring agents could be added to the product depending on the request from the customers. This ensures safety and offers convenience in the customer production. Processing and equipment Using AAK's products in ordinary dairy production: The existing processing equipment can be used in most application areas Only minor adjustments of the process parameters compared to ordinary dairy production No expensive in new equipment are required The productivity in the manufacturing line can be maintained or even improved There will of course be a need for the installation of equipment for handling of the vegetable oil and for its incorporation into the milk or cream

Process parameters Process parameters need normally only minor adjustments. In some cases the vegetable fat blends crystallize more rapidly than the milk fat. The cooling time and temperature must then be adjusted accordingly. In other cases, special attention should be given to the polymorphic behaviour of the milk fat and vegetable fat blends, and customers should always consult AAK representative to obtain the appropriate handling instructions. Most product and process related problems can be solved by adjusting the properties of the fat blend and/or the process parameters. Emulsification Manufacturing of an emulsion made from the fat is the first stage in the production of vegetable fat based dairy applications. This emulsion (vegetable fat based milk or cream) is then used as the basis for the production, see figure. When the vegetable fat is mixed into the milk source, the result is a coarse emulsion. This coarse emulsion must, at least for some applications, be homogenized, in order to reduce the droplet size and give sufficient stability.

Milk fat and protein source AAK's Dairy solution products ­ Skimmed milk ­ Skimmed milk powder ­ Milk ­ Low fat cream or/and ­ Butter

Emulsification

Pasteurisation

Homogenisation (depending on the application)

Product range

Applications Ice cream Cheese Yoghurt Butter blend Whipping cream Cultured cream Spray dried powder AAK product range Akomix Akoroma, Akocheese Akoblend Akoblend Akotop Akoblend Akoblend

Vegetable fat based milk or cream intermediates or finished products

Ordinary dairy production

Butterblends

Cream Milk Fresh Condensed Powdered products Yoghurt cheeses products milk Cultured milk products Dairy desserts

For more information ­ [email protected]

13

AAK Magazine | No 1, 2011

AAK Bakery Solutions pools worldwide expertise for a global service

Ken Johnston

AAK has introduced a new, global approach to meet the needs of bakers and food manufacturers worldwide, with the creation of AAK Bakery Solutions.

AAK Bakery Solutions brings together the products, markets, expertise and technical capabilities of AAK bakery teams internationally, to enable the business to respond globally to all customers, wherever they may be based. Ken Johnston, who has been appointed Global Marketing Director of AAK Bakery Solutions, says the new, customer focused operation will be equipped to provide a powerful and responsive comprehensive service. After a high degree of planning and research, it is exciting to be able to announce that we are now integrating and expanding our global operations in this way. "AAK Bakery Solutions will now put our full range of products at the disposal of customers throughout the world, with every team supported by skilled and experienced colleagues globally." Currently, AAK provides bakery goods and services from 4 countries ­ Sweden, the UK, Mexico and the US ­ and exports goods and services to 26 countries.

One of the key focuses of AAK Bakery Solutions is to expand into emerging markets. This project has begun with the opening of a sales office in Shanghai, China. Investment is also continuing in other markets, such as Russia and Brazil. A major strength of AAK Bakery Solutions is the global integration, for the first time, of all AAK bakery fats products and specialities, combined with the expertise and skills of technical support teams. Bakery specialities, currently produced in the UK, include the following: release agents divider lubricating oils pumpable gel emulsifiers powdered fats flaked fats glazes barrier fats Speciality products, all approved for kosher and halal use, include Crestaglaze glazing agents for adding shine to baked goods, and Crestawhip gel

emulsifiers to improve yield and aeration in cake batters and filling creams. To complement the core range, AAK Bakery Solutions also develops and manufactures additional products to meet specific customer requirements. All customers are offered the backing of AAK Bakery Solutions' technical and engineering teams, providing ongoing service and support. This can include the development of application and delivery systems to ensure customers achieve optimum results and maximum in-use cost benefits. Under the name of AAK Bakery Services, the new business unit developed well, exporting to 26 countries and producing 87,000 tonnes in 2010, a third of AAK's global bakery volume. Ken believes AAK Bakery Solutions will give the group a platform to continue this successful growth on an international scale. "This complete package enables AAK to offer a service that adds huge value over and above the supply of bakery products, and helps to build long-term relationships with our customers, says Ken Johnston."

14

For more information ­ [email protected]

Another palm oil milestone in AAK's sustainability drive

AAK's pioneering approach to sustainability in the palm oil industry has again been demonstrated in the UK with the introduction of sustainably-produced material in many products.

AAK UK's full range of bakery fats and other standard product lines now contain palm oil that has been certified by the Roundtable on Sustainable Palm Oil (RSPO). This follows the success of the Akofluid Pumpable Shortening that enabled bakery manufacturers to use a sustainable product while dramatically reducing saturated fat and overall fat content. AAK UK has also committed to supplying RSPOcertified sustainable fractions to meet customer requests, a pledge that has attracted interest from bakery and food industry journalists in the UK and Europe. This latest move to sustainable palm oil is one of the key sustainability initiatives of the group.

Martin Craven, Managing Director of AAK UK, said: "We have an enviable track record in sustainable palm oil, as a result of AAK's international commitment to ethical and responsible development. "AAK UK's introduction of certified sustainable palm oil in all our bakery fats is a natural progression for AAK as a group. In 2003 we co-founded the RSPO and in 2008 became the first to bring RSPO-certified sustainable palm oil to Europe. In April 2010, AAK US was the first company in the USA to import RSPO-certified sustainable palm oil. "Along with our colleagues throughout the group, AAK continuously researching and developing new ways to make all our products sustainable, with stearin being one of our next goals." For customers to make claims about using sustainable palm oil, it is necessary to join the RSPO and have approved storage and handling systems in place. This is not always straightforward or obvious to customers, so AAK is assisting

them to make the most of their new sustainable material by hosting Sustainability Clinics to advise and guide through the required steps. Customers that use palm blends, derivatives or palm kernel oil, which are not yet available in a consistent, certified form, are advised to join GreenPalm. The certificate trading programme enables businesses to support sustainable palm production and is endorsed by the RSPO as a supply chain option. To date, GreenPalm has traded more than 1.7million certificates, raising over $13million for RSPOcertified producers. Most recently, Kellogg's has been in the media spotlight for using GreenPalm to offset its global use of palm products. Martin Craven added: "GreenPalm is a real success story in sustainability ­ a genuine means of incentivising the use of RSPO-certified production methods and rewarding producers that are working without harm to people, animals or the environment."

For more information ­ [email protected]

15

GLOBAL AAK Magazine | No 1, 2011

Better health and increased competitive edge

To improve the health profile it becomes increasingly important for the consumers. The hunt for saturated fat is in full swing in the food processing industry. In Denmark, a legislative proposal is under discussion regarding introduction of a tax on saturated fat. Leading food producers are announcing plans to reduce the amount of saturated fat in their products. The use of HO-oils can make fried products healthier. It enables a reduction of up to 80 percent in the amount of saturated fat in the finished product, with maintained quality. The greatest benefit of the HO-oils is their low saturated fat content, which gives them an excellent health profile. They also have very high oxidation stability, making them suitable for frying. Deep frying involves extremely tough oxidation. The oil gradually breaks down when exposed to high temperatures over long periods. HO-oils are additionally used in baby food blends and other applications with specific requirements regarding fatty acid composition and demanding high oxidation stability. AAK offers HO-rapeseed oil and HO- sunflower oil in a wide range of packaging solutions. HO oils open up opportunities for reducing the amount of saturated fat in the final product without impairing quality. The products are described in more detail in the new bro¬chure, which is available at www.aak.com

Rapese HO Sunflowed er

High oleic products fro m AAK

Calendar 2011

AAK Academy Seminarie Natural Vegetable Functional Lipids for Beauty and Personal Care Formulations Filling Fats for Chocolate and Confectionery Products Cocoa Butter Alternatives for the Chocolate and Confectionery Industry General Seminar in Vegetable Oils and Fats for the Food Industry Exhibitions and other events AACT Technical Seminar NCA Washington Forum AACC Annual Meeting Food Ingredients Europe Pricing & Purchasing within Vegetable Oils and Fats English English English English English September, 19-21 September, 21-23 October 16-19 Nov, 29-Dec, 1 December, 1 Lincolnshire, IL, USA Washington D.C., USA Palm Springs, CA, USA Paris, France Paris, France Language English English English English Date September, 20-21 October, 4-5 November, 2-3 October, 4-5 Location Karlshamn, Sweden Aarhus, Denmark Aarhus, Denmark Karlshamn, Sweden

Visit AAK at FIE in Paris 29 Nov-1 Dec 2011 Hall 1 ­ booth number 1F27

www.aak.com

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