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Wellness Foods & Supplements 3/2020

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Wellness Foods & Supplements is the first European magazine devoted exclusively to health ingredients, nutraceutical foods and beverages.

Oils and fats sive

Oils and fats sive “key figure” profile is initially compiled for each oil in the factory’s own analytical laboratory. This determines how much “damage” has already occurred. Key factors such as the anisidine value, which measures the secondary degradation products of lipid-compound oxidation — such as aldehydes — provide information about the history of the raw material. After the refining process, the analyses are repeated: the removal of secondary oxidation products makes it possible to reduce the anisidine value in fish oil to less than 10 and, in some cases, less than 5, which corresponds to premium quality. Figures such as these are responsible for the company’s excellent reputation worldwide, especially as a supplier of high-purity oils and specialities for a wide range of sectors, including food, infant formula and pharmaceuticals. Contaminants Oxidation products are not the only compounds that have to be removed from a crude oil by refining. Owing to their apolar structure, lipids are especially susceptible to environmental contaminants. Oils from plants often accumulate the insecticides, fungicides and herbicides used in traditional cultivation. In addition, mineral oil saturated hydrocarbons (MOSH) and mineral oil aromatic hydrocarbons (MOAH) – originating from exhaust gases or emissions from industrial facilities, among other sources – may have been transferred to the raw oil during processing and packaging. Marine animals are particularly at risk: other than cultivated (fermented) algae, which grow in tanks in a closed system, they are at risk of accumulating pesticides that might be present in the ocean. As with almost all sensitive natural raw materials, the challenge is implementing a gentle purification process that preserves the valuable polyunsaturated fatty acids. To remove certain contaminants, high temperatures are normally required, which actually promotes the formation of other contaminants (trans fatty acids and chlorinefatty acid esters such as 3-MCPD, for example). For 3-MCPD, in particular, more stringent regulations are due to come into effect in the EU for infant foods in January 2021. And, tighter restrictions are also being considered for other residues and applications. Choosing a gentle process Refining processes that work well for other vegetable oils operate at temperatures of 180–250 °C. As this would be an excessive thermal load for omega-3 oils, Nutriswiss has established a system to both maximise the yield and minimise the level of contaminants. At the centre of this technique is short path distillation (SPD), a particularly gentle physical separation process that is already well-established in the fish oil industry (Fig.2). Equipped with additional process technology, it is the procedure of choice for difficult-to-process raw materials, those that are heavily contaminated or when an extremely pure end product is required (baby food, for example). With the help of a finely controlled vacuum (with a pressure of less than 0.01 mbar) and short residence times, the thermal load on the product is significantly Fig. 2: The strength of short path distillation is that it is gentle on unsaturated fatty acids and yet provides effective purification. (Photo © : Nutriswiss) reduced, which minimises the formation of process contaminants. At the same time, free fatty acids, plasticisers and pesticides are removed to an extent that cannot be achieved with conventional technology. MOSH/MOAH levels can also be significantly reduced. Subsequently, the sensory quality can be further optimised by adding various absorbents – such as activated carbon – before the deodori sation stage. The final refining steps are only done directly before delivery to keep the storage times short and to prevent oxidation as far as possible. In the end, even volatile fish oils arrive with a completely neutral taste and odour, and look just like rapeseed oil with a light-yellow colouring. Welcome to the neutral zone Even though taste and quality are more closely linked to omega-3 oils than some other products, Nutriswiss insists on the very best conditions, right from the start. No matter whether the extract is derived from fish or algae or plants, the end result is sensorial neutrality. To facilitate this, carefully controlled and selected raw material sourcing is essential. As such, longstanding collaborations with suppliers and independent inspectors, coupled with the company’s own sealed food-grade containers, which protect the raw materials from contact with foreign materials and ambient oxygen, ensure the best possible outcome. In addition, before 8 No. 3 November/December 2020

Oils and fats production starts, each process and method is tested in the laboratory, so that all procedures and methods can be adapted to suit individual applications. To ensure that the key data and sensory profile information meet the requirements for pharmaceutical or special nutrition products, the refining steps are carefully planned and monitored. For instance, the composition of a baby food formulation, including the optimum ratio of omega-3 and omega-6, can be developed according to specific customer requirements. Afterwards, scale-up – from small quantities of around 500 kg batches of several tons – can be done, which can be particularly interesting when developing novel foods and other specialities. In fact, the process is so successful that when a member of the research team baked a Gugelhupf (yeast based) cake with fish oil instead of baking fat for his children, they didn’t notice any difference. References 1 Cheng Chen et al. (2020): Erythrocyte omega-3 index, ambient fine particles exposure and brain aging, Neurology Vol. 95 (8). https://n.neurology.org/content/95/8/e995. Accessed 9 October 2020 2 Delegated Regulation (EU) 2016/127 of the Commission of 25 September 2015. https://eur-lex.europa.eu/eli/reg_del/2016/127/oj/deu. Accessed 14 October 2020 Among others, Nutriswiss processes the following omega-3 crude oils: Fish oil, Algae oil, Rapeseed oil/canola oil, Linseed oil, Hemp oil, Walnut oil, Chia oil, Perilla oil The refined or modified oil can then be delivered in: Bags-in-Boxes, Containers, Cartons and cups, Bottles, Barrels The omega-3 oils can be used in the following applications: Infant formula (powdered or spray-dried), any fortified foodstuff such as dairy products or soft drinks, Pharmaceuticals (encapsulated) For more information, please contact Frank Möllering Head of R&D, Nutriswiss AG, Industriering 30, CH-3250 Lyss Phone (central): +41 32 387 48 48 info@nutriswiss.ch www.nutriswiss.ch SKIN BEAUTY WEISHARDT INTERNATIONAL Rond-Point Georges Jolimaître - BP 259 - 81305 Graulhet Cedex - FRANCE Tel : + 33 (0)5 63 42 14 41 / welcome@weishardt.com JOINT HEALTH Enjoy the benefits of Naticol ® , a natural and unique ingredient in anti-aging products for daily use. / Bioactive ingredient / Clinically proven / Water soluble / Pure protein (>99%, DM) / Distributed worldwide WEIGHT MANAGEMENT Fish Collagen Peptides

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