Research in Food Science and Formulation : From raw material to final product

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Christophe BLECKER Full Professor, University of Liège Gembloux Agro-Bio Tech Beijing, May 23th 2017

Research in Food Science and FormulaNon :

From raw material to ﬁnal product

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University of Liège

Gembloux Agro-Bio Tech Department AgroBioChem Food Science and FormulaNon ANsa

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Human forces Academics : -  Dr Ir Christophe Blecker -  Dr Ir Sabine Danthine and a team of MSc. and Ph.D graduate students, postdoctoral fellows, research associates and technicians make up the lab

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FoodIsLife

R&D plaWorm in food science and biotechnology

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FoodIsLife : R&D pla8orm -  ExperNse in the area of food science and biotechnology -  CuXng-edge lab-scale equipments -  Access to pilot-scale equipments -  Reinforcement of the links between university and private partners -  PromoNon of the Walloon experNse in food science research at an naNonal and internaNonal level

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Skills -  Research acNviNes in food science, microbial biotechnology, biological chemistry Equipments -  Lab equipments -  Pilot scale equipements : for the producNon of small quanNNes (as test sample) to medium quanNNes (10 Kg for preproducNon to several hundreds of Kg for scaling-up demonstraNon)

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Industrial biotechnology Bioreactor (medium capacity) Industrial biotechnology Bioreactor (large capacity) Downstream processing Cracking and valorisaNon of bioproducts (bioreﬃnery concept) Oils and fat processing

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• Cracking • Use of physical treatments • By-products valorizaNon ExtracNon • TechnofuncBonal properBes • Physical or enzymaNc modiﬁcaNons TransformaNons • FormulaBon engineering •  Study of interacNons between ingredients •  Food model development •  Full characterisaNon (physico-chemical and sensory analysis) Final products

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Examples of acBviBes carried out in the ﬁeld of

cracking and valorizaBon of bioproducts

•  Cracking of agricultural raw materials allows us to produce new ingredients

•  Cracking can lead to clean label ingredients and provide added values to agricultural producNons

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Cracking : what does it mean?

A long tradiBon of by-product valorizaBon exists in Gembloux : more than 20 years!

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Cracking in Gembloux Agro-Bio Tech

Some examples of starNng raw materials

-

Milk

- Egg yolk

- Insects

- Cereals (wheat, spelt, oats)

- Sugar beet leaves

-

Date

- Flax seed

-

Pea

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Milk fracBonaBon

• Proteins

- Proteose-peptone fracNon

• Lipids

- Anhydrous milk fat

- Polar lipids

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Date fracBonaBon

• Seed (pit)

- Oil, phenolic compounds

• Flesh

- Dietary ﬁber, pecNn

- Proteins

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Industrial fracBonaBon of pea

Grinding Bagging External Pea Fibre PurificaNon ConcentraNon Drying Bagging NaBve Starch Heat treatment Instant Starch Dry Pea Seeds Cleaning ClassificaNon Dehulling Grinding ExtracNon Sieving DecantaNon PasteurizaNon UltrafiltraNon ConcentraNon Drying Bagging Pea Protein Isolate ConcentraNon Drying Bagging Internal Pea Fibre Grinding Micronized Fibre

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Product characterizaBon

• Techno funcNonal properNes

• Physical state of powders

• Interfacial properNes

• Physico-chemical properNes of lipids

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Equipment (1)

• _{Interfacial properBes}

– 

AdsorpNon kineNcs, monolayers, CMC…

Langmuir ﬁlm wage Spinning drop Bubble pressure Hanging drop Tensiometer

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- Emulsions, foams,…

Turbiscan

Foam scan

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Equipment (3)

• Rheology, texture analysis, parNcule/globule sizer,

…

Master sizer Texturometer Rheometer Beckman coulter-Delsa Nano

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Equipment (4)

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Equipment (5)

• _{Thermal properBes:}

MDSC TA2920 MDSC Q1000

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Equipment (6)

• _{Oils & fats :}

P NMR

Megler (CP-DP-…)

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Equipment (7)

Oils & fats :

polymorphism

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Fundamental

research

ApplicaNons

To From Example : MFGM •  Fundamental understanding : last MFGM models (2000 & 2010)

•  Speciﬁc research towards puriﬁcaNon & fracNonaNon to get new products with added value

•  Scaling-up (industrial level) •  By-product valorizaNon

(bugermilk)

•  FormulaNon of new products

•  Patent : Dalemans D., Blecker C., Bodson P., Danthine S., Deroanne C., Paquot M. (2008). Milk ingredient enriched in polar lipids and uses thereof. InternaNonal Patent, WO/ 2008/009636

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Polymorphism Thermal proper/es

« ExtracNon, transformaNon, valorizaNon and uNlizaNon of lipids (& by or co-products) »

Fundamental understanding of lipid crystallizaNon (phase behavior diagrams…) Fundamental understanding of lipid networks building

ElucidaNon of lipid structures for diversiﬁed physical funcNonaliNes

Development and/or improvement of som modificaNon processes (physical/enzymaNc) directed towards modulaNon of lipids funcNonality Studies of extracNon and refining pracNces (with valorizaNon of co-products ). PreservaNve strategies (oxidaNon) sabine.danthine@ulg.ac.be Fat modifica/ons Crystalliza/on Extrac/on Refining B3 Lin (Counts) 0102030405060708090100110120130140150160170180190200210220230240250260270280290300310320330340350360370380390400410420 2-Theta - Scale 1516171819202122 2324252627 d=5,39909 d=4,57394 d=4,50085 d=3,85366 d=3,73653 d=3,69273d=3,65550

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Conclusion

• We can do :

- Food technology

- Pilot-scale development

- FormulaNon

- Physico-chemical analysis

• We can not do :

- Chemical analysis (chromatography)

- NutriNon

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Link to full publicaNons report hgp://orbi.ulg.ac.be/orbi-report?query=%28%28uid %3Au300145%29%29&model=a&format=apa&data=metric&data=metri cs&data=pr&sort_by0=1&order0=DESC&sort_by1=3&order1=ASC&sort _by2=2&order2=ASC&output=html&language=fr&Ntle=PublicaNons+et +communicaNons+de+Christophe+Blecker+%5Bu300145%5D

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We are open to internaBonal collaboraBons PublicaBons this year with University of Ghent, Catholic University of Leuven, University of Sfax, University of Tunis, University of Cluj-Napoca