Kerry Bio-Science Launches Trans-Fat-Free Emulsifiers for Low-Fat Spreads

To enable manufacturers to produce such a wide range of dairy spreads bearing a trans-fat-free claim, Kerry Bio-Science has engineered Myvatex Spread Control to solve three key challenges that have previously faced food technologists.

04/07/07 Kerry Bio-Science has marshalled its extensive applications expertise within the spreads industry to create Myvatex Spread Control, claimed to be the first new-generation trans-fat-free emulsifier suitable for low fat margarines and spreads (35-40% fat).

The multiple benefits of Myvatex Spread Control can also be applied in mainstream margarine (80% fat) and medium fat spreads (60% fat).
 
Additionally, Myvatex Spread Control has been used to produce several successful formulations of spreads with a fat content as low as 25%.
 
To enable manufacturers to produce such a wide range of dairy spreads bearing a trans-fat-free claim, Kerry Bio-Science has engineered Myvatex Spread Control to solve three key challenges that have previously faced food technologists:
 
• maintaining emulsion processability
• maintaining stability in use especially at refrigeration temperatures
•  assuring organoleptic appeal of the finished product

All dairy spreads are essentially a water-in-oil emulsion, in which a continuous liquid phase of oil surrounds dispersed microscopic droplets of water. The water droplets are required to be stabilised on the one hand during the warm stage of the process when the emulsion can be held, for instance, at 45ºC in the emulsion tank, again during re-circulation or re-work loops, then at lower temperatures during subsequent manufacturing stages (e.g. refrigeration to solidify and kneading to process into containers), and finally in use when spread directly from the fridge at, say, 5ºC.

In low fat spreads (40% fat and lower) there is a very high proportion of water compared with oil. Stabilising this essentially instable emulsion - a delicate balance of water rheology control and careful crystallization - has for decades presented a huge challenge for food technologists. Myvatex Spread Control overcomes these challenges without the need to add any trans fatty acids to the product.

According to Neil Bourke, Dairy Applications Specialist of Kerry Bio-Science, "Myvatex Spread Control combines saturated and unsaturated lipids, including monoglycerides (fatty acid monoesters of glycerol) into a unique emulsifying formulation. Suitable for vegetarian, halal and kosher consumers, it carries the familiar declaration of E471 (mono and diglycerides of fatty acids). It is supplied as an easy-to-use spray cooled powder, permitting swift and accurate weighing and application to the melting vessel."
 
Karl Burkitt, Strategic Marketing Director of Kerry Bio-Science comments: "Myvatex Spread Control is a true innovation. With its broad range of product applications, and invaluable trans-fat-free claim, it's the solution that spreads manufacturers have been waiting for. And it is particularly relevant to manufacturers of functional spreadable oils and fats - the fastest-growing sector in the $26billion global market1 for spreads."

While the overall diary spreads market experienced a 36.8% increase in value between 2001 and 2006, the global functional spreadable oils and fats sector within it grew by 205%, to an estimated 2006 value of $1.2billion. In Western Europe, the functional spreadable oils and fats market is estimated to have been worth over $770million in 2006, up by 250% since 2001. Within Europe, the UK alone represented a market of £84.7million in 2006, according to estimates - up by 188% since 2001.