Fat Structure

Lars Wiking , Tine Steen Dige Madsen , Ulf Andersen , Mads Eg Andersen , Koen Dewettinck & Filip van Bockstaele

Driven by several trends (Nutriscore, reduction of saturated fat, cost, sensorial properties) in the food industry, the development of new food products containing both milk fat and solid vegetable fats is gaining importance. Science-driven reformulation of fats requires a thorough understanding of the structure-function relationship from nano- and mesoscale levels up to macroscale. Therefore, research is key to understand these relationships and rationally design new fat blends with enhanced product performance and nutritional benefits while maintaining the desired quality characteristics. Specifically, the main objective of this project is to obtain an in-depth understanding of the interactions, structure formation and processing of fat blends comprising of milk fat and vegetable oils.


Participants of the project:
Lars Wiking, Institut for Fødevarer - Fødevarekemi
Tine Steen Dige Madsen, Institut for Fødevarer - Fødevarekemi
Ulf Andersen, Arla Foods
Mads Eg Andersen, Arla Foods
Koen Dewettinck, Ghent University
Filip van Bockstaele, Ghent University
Description

01/02-2024 → 01/02-2027

Stability and functionality of fat in clean label cheese powder

Lars Wiking , Trine Kastrup Dalsgaard , Emma Frahm , Alireza Naseri & Inger Hansen

In alignment with the global demand to produce food products without additives, since 2016, Lactosan A/S has launched a new product portfolio based on cheese powder without adding emulsifying salt. In comparison with the standard cheese powders, the new product portfolio (without adding emulsifying salt) is easy to solubilize in oil-based applications and has more clean taste and volatile flavours, but have less free-flowing ability, poor solubility in water-based applications and easy to lump and turn into a sticky form. Therefore, the number of complaints we receive from customers has increased. Three specific objectives (SO) are essential to solve the above-mentioned problems. (SO1): To clarify how to produce, store, and transport a stable clean-label cheese powder with a uniform distribution of crystallized fat droplets. (SO2): To reduce powder caking and loss of functionality by evaluating surface free fat formation and minimizing it. (SO3): Produce important knowledge regarding the mechanism for improvement of emulsification with natural components in high-fat content and well-matured cheeses e.g., blue mould-based cheeses and thereby avoiding the use of emulsifying salt.


Participants of the project:
Lars Wiking, Institut for Fødevarer - Fødevarekemi
Trine Dalsgaard, Institut for Fødevarer - Fødevarekemi
Emma Frahm, Lactosan A/S, Institut for Fødevarer - Fødevarekemi
Alireza Naseri, Lactosan A/S
Inger Hansen, Lactosan A/S

Description

01/05-2024 → 01/05-2027

Hvorledes reducerer vi metan fra malkekøerne med foderfedt uden at få harsk mælk?

Lars Wiking

01/01-2025 → 31/12-2028

Hvorledes reducerer vi metan fra malkekøerne med foderfedt uden at få harsk mælk?

Martin Riis Weisbjerg , Lars Wiking , Peter Lund , Giulio Giagnoni & Stine Munkholm Jespersen

Projektets formål er at klarlægge grænsen for hvor mængden af tildelt fedt giver problemer med mælkekvaliteten (frie fedtsyrer FFA, harskning) og potentialet for reduktion i metanproduktion afhængig af fedtkilde og malkningsfrekvens, da både fedtmængde, fedtkilde og antal malkninger påvirker mælkens FFA.

Projektet er finansieret af MælkeafgiftsfondenDescription

01/01-2025 → 31/12-2028