Project

Palm-O-Free

Acronym
Palm-O-Free
Duration
01 May 2014 → 30 April 2016
Funding
Regional and community funding: various
Research disciplines
  • Natural sciences
    • Other biological sciences
Keywords
Palm-O-Free
 
Project description

  Due technalogische and economic reasons, palm oil for many companies is an important ingredient. From a technological perspective, palm oil, with its high content of saturated fat, necessary to obtain the required texture in products Zeals margarines, spreads and shortenings for bakery applications. The low cost of palm oil linked to a constant availability make it a popular material in the processing industry. On the other hand, however, is that the high content of saturated fat is brought into palm oil associated with cardiovascular disease and in that the increasing demand for palm oil has led to a widespread deforestation, resulting in a serious debate on durability. Hence dater increasing demand and pressure from consumers and (foreign) retailers to bring products to market that are free of palm oil. This means that there is a need for alternatives that can be used to replace palm oil while maintaining the organoleptic properties of the food. There is then aok broad support voar this prajectvoorstel oak which came about at the request of the industry. The challenge of this project is thus to find alternatives to palm oil with similar technological and economic characteristics. In the proposed project, a multi-pronged approach is ge " intraduceerd in the night looking for alternatives. The starting point is the classic strategy of alien and fats warden mixed and modified (eg. Inter-esterification) to bekamen as fat blends with similar functionality as palm oil. In addition, more than one basic strategy in which structuring components such as mono- and diacylglycerols be used to structure vlaeibare alien. The use of these multi-faceted approach ensures that the problem of various angles of incidence will warden ee, and in which ear ae ans e V1N and a wer are opfossihg yellowing-roat Wora .., r = - ,; e;: - ==== = functionality of the alternative fats will be tested extensively in food products (margarine, spreads, shortenings, chocolate fillings and bakery products), and both the fats and the foods will be detailed sensory warden evaluated what the results of the project is immediately applicable for the participating companies. Valorisation of project results warden supported by Flanders' FOOD note and secured via company visits with a view to company-specific knowledge transfer, follow-up projects, workshops, courses and seminars. This project is directed toward the food companies who produce or apply palm based fat blends, margarines or shortenings in derivative products such as bakery and chocolate products. This audience represents more than 30% of sales {30 billion in 2010) and the edge 20% of the exported value of the Flemish food industry. The project is important for the maintenance and further development of the economic interest and the (international) competitiveness of the target.