Page 27 - AMEFT Journal 2021-2

The products flavored with the help of the new process reconcile consumer wishes with industry requirements: “Fat is one of the most important flavor carriers, which has a decisive influence
on the market success of the end product,” says Michel Burla, Managing Director of Grüninger. “In addition to flavoring, we rely on coo- ling drum technology to optimize the plasticity of the products, which is es- pecially important when dispensing with structure-giving solid palm fat”, he added.
Palm-free vegan margarines
Grüninger AG has developed a new technology to produce palm-free, vegan and vegetarian margarines in which any off-note flavors are effec- tively taste masked. At the heart of the process is a natural rosemary extract- derived antioxidant that extends the products’ shelf-life and increases heat stability during baking. Employed to overcome common hurdles that ari- se when replacing solid palm fat with alternative oils, the neutralized fats are subsequently custom-flavored to match specific applications. In additi- on to stabilizing the flavor of marga- rines, as well as vegetable and animal oils and fats, a key benefit is an opti- mized mouthfeel.
Palm oil is declining
Among both consumers and in- dustry, healthy vegetable fats are
Grüninger margarine production unit
(Source: Grüninger)
flavoring process for margarines and bakery fats individualized taste pro- files and improved process stability can now be achieved in just three steps.
First, any oxidation-labile fatty acids are stabilized during refining and cry- stallization with the help of a natural antioxidant. This significantly extends the shelf-life of the end product and prevents the occurrence of heat-in- duced off-flavors that can arise during baking. By adding special masking fla- vors to the fat phase, any undesirable flavors are masked in a second step before the desired top note is integra- ted into the structure during the pre- cisely controlled crystallization stage.
In addition to natural butter and vanilla notes, possible flavors inclu- de creamy-milky, fresh-sour and/ or neutral-slightly sweet, as well as lightly roasted, nutty notes. The flavor matrix of each margarine or shortening/lard is customized for in- dustrial customers and own brands, which Grüninger produces as well as private-label articles. It’s also possible to modify the taste of soft margarines, sandwich spreads and a wide range of special fats for indus- trial or commercial bakers.
currently in high demand. At the same time, the acceptability of products containing palm oil is de- clining. However, widespread palm alternatives such as rapeseed oil
Grüninger AG
is Switzerland’s leading producer of industrial and commercial margarines.
bring notable challenges, including intense organoleptic properties, high oxidation potential and individual processing requirements. Grüninger’s new process is of particular interest to bakery and confectionery manufactu- rers because it offers advantages from factory to fork.
Grüninger establishes innovative
BAKERY
Grüninger: Enriched flavors, enhanced stability
Being one of Switzerland’s lea- ding producers of industrial and commercial margarines since 1970, Grüninger establishes an innovative flavoring process for margarines and special fats for the manufacturing of bakery and confectionery products. In three stages, not only is the taste of palm-free, vegan and vegetarian products optimized, but the pro- cess stability is also improved.
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AMEFT 2 2021 27