SCI Oils & Fats Group Technical and Scientific Conference Intercontinental Citystars Hotel Caï Caïro, ro, Egypt, March 2020-21,2007

SCI Oils & Fats Group Technical and Scientific Conference Intercontinental Citystars Hotel Caï Caïro, ro, Egypt, March 2020-21,2007

CURRENT SITUATION

Developments in Hydrogenation and Interesterification to comply with the New Nutritional Standards for Edible Oils

Overproduction / overconsumption in developed countries, Shortage in less developed countries. US / Europe

45-55 kg oil/capita

Bangladesh/India Dr. Ir. W. De Greyt and Dr.ir. Dr.ir. M. Kellens

Year

De SmetSmet-Ballestra

1980 1990 2000 2010 2020

Zaventem, Zaventem, Belgium

De Smet Presentation

1

Butter

•Oil type

•2004 •Mio tons

•2004 •%

76.6%

•Soybean •Palm •Rapeseed •Sunflower •Groundnut •Cotton •Palmkernel •Olive

•31.4 •28.4 •13.9 •9.5 •4.8 •4.1 •3.5 •2.8

•24.4 •22.1 •10.8 •7.4 •3.7 •3.2 •2.7 •2.2

17.0%

•Tallow •Lard •Butter

•8.1 •7.3 •6.5

•6.3 •5.7 •5.1

Soybean

Tallow Olive

USA Mercosur

Palmkernel Cotton

Palm

Groundnut Sunflower

Year

Rape (canola)

Malaysia Indonesia

Million tons

1995

94.9

1998

103.1

2002

120.9

2005

144.5

Canada Europe

6.4%

De Smet Presentation

12.8 15.3 18.3 20.9 23.8

4.4 5.3 6.1 6.6 7.4

56.8 80.5 110.5 139 175.3 3

SCI Oils & Fats Group Technical and Scientific Conference Intercontinental Citystars Hotel Caï Caïro, ro, Egypt, March 2020-21,2007

Other Lard

Expected growth rate Consumption Population Demand kg/capita Billion Million tons

De Smet Presentation

SCI Oils & Fats Group Technical and Scientific Conference Intercontinental Citystars Hotel Caï Caïro, ro, Egypt, March 2020-21,2007

oils & fats

10-15 kg oil/capita

WHO target 20-25 kg p.p.

•Other

•8.2

•6.4

•Total

•128.5

•100

Quality

Composition - (Tri-)acylglycerols - Free Fatty Acids - Phospholipids - Minor components - Contaminants

Food Oils & Fats

- Organoleptic/stability - Functional properties - Nutritional quality

Applications - Salad oils, Frying Oils - Margarine fats, Shortenings - Specialty Fats - Structured Lipids De Smet Presentation

2

1

4

2

SCI Oils & Fats Group Technical and Scientific Conference Intercontinental Citystars Hotel Caï Caïro, ro, Egypt, March 2020-21,2007

SCI Oils & Fats Group Technical and Scientific Conference Intercontinental Citystars Hotel Caï Caïro, ro, Egypt, March 2020-21,2007

OIL PROCESSING – MODIFICATION organoleptic/stability -Bland taste, no odor -Light color (brilliant) -High thermal stability -High oxidative stability -Long shelf life

STABILITY

Functional Properties

Nutritional Quality

Frying Oils

- Good melting profile - Desired Plasticity - Crystallisation

OIL QUALITY

Specialty Fats

Shortenings Margarine fats Salad Oils

- Balanced FA composition - No trans FA - High tocopherol content - Low fat degradation - No contaminants,…..

De Smet Presentation

FUNCTIONALITY

INCREASED ATTENTION FOR NUTRITIONAL QUALITY OF FOOD OILS AND FATS 5

Structured Lipids

NUTRITIONAL QUALITY De Smet Presentation

SCI Oils & Fats Group Technical and Scientific Conference Intercontinental Citystars Hotel Caï Caïro, ro, Egypt, March 2020-21,2007

SCI Oils & Fats Group Technical and Scientific Conference Intercontinental Citystars Hotel Caï Caïro, ro, Egypt, March 2020-21,2007

CURRENT NUTRITIONAL STANDARDS FOR FOOD OILS - I

OILS AND FATS IN FOOD PRODUCTS Feedstock oil

Required quality

Nutritional aspects of Fatty Acids

Frying oils

Refined vegetable oils Liquid olein fractions

High stability, Long shelf life

Salad oils

Refined vegetable oils (soy, rape, sun, olive,…)

High stability, Organoleptic quality

ESSENTIAL FATTY ACIDS w-6 FA : linoleic acid, arachidonic acid; w-3 FA : linolenic acid, EPA, DHA Optimal ratio w-6/w-3 < 10

Margarine fats Shortenings

Modified vegetable oil blends Hard stearin fractions

High stability, High nutritional quality

Application

Specialty fats

Structured lipids

Refined vegetable butter (Hardened) fractions (CBS,CBR) Hard stearin fractions

Crystallisation behaviour Melting profile

Refined vegetable oils

High nutritional quality

De Smet Presentation

7

EFFECTS ON RISK FOR CHD C12:0, C14:0, C16:0 and C18:1trans are considered bad C18:3

C18:0 and C18:1 are considered neutral C18:2, C18:3 and CLA are considered good

De Smet Presentation

6

3

8

4

SCI Oils & Fats Group Technical and Scientific Conference Intercontinental Citystars Hotel Caï Caïro, ro, Egypt, March 2020-21,2007

SCI Oils & Fats Group Technical and Scientific Conference Intercontinental Citystars Hotel Caï Caïro, ro, Egypt, March 2020-21,2007

CURRENT NUTRITIONAL STANDARDS FOR FOOD OILS - II

FOOD OILS AND FATS FOR THE FUTURE Commodity Oils for Standard Applications

VALUABLE MINOR COMPONENTS Tocopherols/Tocotrienols HO 6

5

4

8

O

R 3 2

7

R2

R3

- Based on largely available feedstocks (soy, soy, palm, rape, rape, sun, sun,…) - Also potential feedstocks for technical applications (biodiesel)

Phytosterols

CH3

CH3

4'

8'

1 CH 3

CH3

9000

CH3

8000

Presence in oils desired because of their Vitamin E activity

HO

- Positive Nutritional Characteristics - Reduction of blood cholesterol levels - Added to margarine fats (8-10%)

CONTAMINANTS

400

750

1100

2000

2002

2003

2004

2007

2010

De Smet Presentation

11

SCI Oils & Fats Group Technical and Scientific Conference Intercontinental Citystars Hotel Caï Caïro, ro, Egypt, March 2020-21,2007

Palm

Rape

Sun

Olive

Fish4

Tallow

FOOD OILS AND FATS FOR THE FUTURE High Quality Oils for niche applications

FAC (%) C16:0

8

42

4

6

10

12

25

C18:0

4

5

2

4

3

3

19 35

C18:1

28

41

60

28

75

15

C18:2

53

10

20

61

10

2

4

EPA/DHA

tr1

tr

tr

tr

tr

20

tr

Tocopherols2

1200

600

900

700

200

tr

tr

Sterols2

4000

2500

1000

4500

100

tr

30005

Liquid

35

Liquid

Liquid

Novel Oils to which a specific minor ingredient is added such as natural tocopherol enriched oils or fats enriched with phytosterols (BENECOL) Special “diet” diet” oils (e.g. diglyceride oils) that aim at a weight reduction (ENOVA) Organic oils that are only minimally processed to preserve maximally product quality (SOYA GOLD) “balanced” balanced” oils that are oil blends with an optimum fatty acid composition (PUFA/MUFA/SAFA 1:1:0.4)

25

: traces; 2expressed in ppm; 3 °C; 4Cod Liver Oil; 5cholesterol

Modification is required for use in food formulations De Smet Presentation

2100 1430

Year

Soy

Liquid

3000

3000

1998

9

GENERAL COMPOSITION OF SOME FOOD OILS

Liquid

4000

0

SCI Oils & Fats Group Technical and Scientific Conference Intercontinental Citystars Hotel Caï Caïro, ro, Egypt, March 2020-21,2007

1tr

5000

1000

De Smet Presentation

Melting Point3

6000

2000

- Pesticides, PAH’s, dioxins, PCB’s - May only be present at very low or non-detectable levels - Removed during oil refining (adsorption or stripping)

Parameters

8500

Biodiesel prospect EU

7000 Production ( 000 Tons )

R1

IMPROVED REFINING AND MODIFICATION TECHNOLOGIES De Smet Presentation

10

5

12

6

SCI Oils & Fats Group Technical and Scientific Conference Intercontinental Citystars Hotel Caï Caïro, ro, Egypt, March 2020-21,2007

SCI Oils & Fats Group Technical and Scientific Conference Intercontinental Citystars Hotel Caï Caïro, ro, Egypt, March 2020-21,2007 Cleaning Cleaning // Drying Drying Cracking Cracking Seed Seed

Dehulling Dehulling

Flaking Flaking

Preparation

HYDROGENATION Mechanical Mechanical Extraction Extraction

Meal Meal

Solvent Solvent Extraction Extraction Crude Crude Oil Oil

Extraction

H

Speciality Speciality Fats Fats

Hydrogenation Hydrogenation

Frying Frying oil oil

Interesterification Interesterification

Margarine Margarine

Fractionation Fractionation

Refined Refined Oil Oil

Oleochemical Processes

R2

R2 C=C

or

H

R1

trans-unsaturated

saturated

Typical process conditions for partial hydrogenation

Deodorising Deodorising

*Temperature : 150 - 180°C

Refining

% trans = f (T, P, Ni)

* H2 Pressure : 2- 20 bar

Higher T gives more TFA Higher P & more Ni gives less TFA

: Ni-catalyst (100 ppm Ni)

13

De Smet Presentation

SCI Oils & Fats Group Technical and Scientific Conference Intercontinental Citystars Hotel Caï Caïro, ro, Egypt, March 2020-21,2007

15

SCI Oils & Fats Group Technical and Scientific Conference Intercontinental Citystars Hotel Caï Caïro, ro, Egypt, March 2020-21,2007

PARTIAL HYDROGENATION OF SOYBEAN OIL

HYDROGENATION

Characteristics

chemical saturation/isomerisation of FA

FRACTIONATION Physical and Fully Reversible Some effect on FA composition and TAG distribution

De Smet Presentation

R1

Winterising Winterising

* Catalyst

No change of fatty acid profile Redistribution of FA in glycerides

catalyst

R2

H

H C-C

Bleaching Bleaching

De Smet Presentation

INTERESTERIFICATION (bio) chemical

H

cis-unsaturated

Neutralising Neutralising

Modification

Biodiesel Biodiesel

R1

Degumming Degumming

Soap Soap Lubricants Lubricants

hydrogen

H C=C

Brush

Shortening

Margarine

Coating

Stearin

IV

115

75

70

75