Cryo-crystallisation: An Emerging Technology for Fat Reduction

Cryo-crystallisation

Leatherhead Food Research (Leatherhead) is launching an exciting new collaborative research project which will investigate the potential of cryo-crystallisation in the bakery, ice cream, margarine/low-fat spread and chocolate/confectionery sectors.

Background

Cryo-crystallisation is an emerging technology which is now gaining attention and interest in the food Industry. Atomised liquid droplets come in contact with liquid nitrogen, causing the droplets to instantaneously solidify. For instance, a molten fat or a molten blend of oil and fat can be processed through the cryo-crystalliser and a free-flowing powder will be produced.

Preliminary studies have indicated that cryo-crystallisation of oils, fats, and blends can lead to changes in terms of crystal morphology, size and shape, therefore leading to altered functionality. These studies also indicated that the cryo-crystallised powders are more stable than the conventional products during long-term storage, with very little crystallisation changes.

Recently, Leatherhead Food Research carried out a forum research project, which looked at reduction of saturated fat content in short crust pastry. The results showed that the use of a cryo-crystallised blend of fat & oil led to a significant reduction of saturated fat content in the pastry product without significantly affecting the taste and texture.

Aims

The aims of this project are to:

assess the effect of cryo-crystallisation on oils' & fats' physico-chemical properties & functionality
assess the potential of using cryo-crystallised fats and fat/oil blends in selected mainstream product applications to reduce the total fat and saturated fat contents

Experimental Approach

The project will be carried out in two stages:

Stage I will look at the effect of cryo-crystallisation on the physico-chemical properties of selected fats and fat/oil blends. Crucial aspects, such as crystallinity, crystal size / shape and melting profiles, will be measured before and after cryo-crystallisation.
Stage II will compare the performance of the following products prepared with standard (non-cryo-crystallised) and cryo-crystallised fats and fat/oil blends. The effect on processability and preparation of the below-mentioned products will be monitored, as well as the effect on the appearance, texture, shelf-life stability and organoleptic /sensory qualities.
Bakery - shortbread biscuit, cake and puff pastry
Margarine / low fat spread
Ice cream
Dark chocolate and confectionery filling

Benefits to Participants

The Participants will have access to pre-competitive results which will allow:

the oil and fat companies to extend their product ranges through exploitation of cryo-crystallisation for the production of novel oil/fat products with healthier connotations
the food & confectionery companies to produce healthier versions of their popular mainstream products