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Lipid Structural Properties

Lipid Structural Properties. Dr Ian Norton Chief Scientist. Unilever – An introduction. “Meeting everyday needs of people everywhere”. Research within Unilever provides our core business with competitive advantage from Science and Technology. innovation centre. R&D in Unilever.

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Lipid Structural Properties

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  1. Lipid Structural Properties Dr Ian Norton Chief Scientist

  2. Unilever – An introduction “Meeting everyday needs of people everywhere” Research within Unilever provides our core business with competitive advantage from Science and Technology.

  3. innovation centre R&D in Unilever R&D Expenditure 2000: £723 million (approx. 2.5% of turnover; 10% is used for Corporate development). central research laboratory

  4. Role of Research Build and adapt science and technology for business needs Translate business and consumer needs into science and technology challenges. Develop regulatory, safety and environmental management processes and procedures. Collaborate with external partners and develop professional networks to ensures that Unilever benefits from new ideas and techniques in science and technology wherever they occur. Recruit and train high quality technical staff for the business.

  5. Colworth R&D

  6. - Research Centre for: - Ice Cream, Tea, Frozen Foods - The Safety Centre for Unilever - Corporate Visionary Projects - Underpinning Science: - Consumer Science - Health & Nutrition - Biotechnology (Plants, Human cell biology etc) - Process Science - Colloid Science - Material Science - Measurement Science Colworth R&D Main Activities

  7. Margarine and Low Fat Spreads EMs of Low fat Spreads • Crystal networks • Crystal Shells (Sintered crystals • at the oil/water interface. • Crystal melting to impart • flavour release and mouthfeel. From fundamental science to products on the supermarket shelves.

  8. EM of Palm Oil Spherulites Taken from Filter Cake Following Dry Fractionation Without (left) and with (right) 0.2% membrane lipids Note change in regularity and density of spherulites Work carried out by Paul Smith (now at Surface Chemistry Institute, Sweden) while at Colworth. Manipulation of crystal structures

  9. Edible Barrier 10mm 10mm Water Control of crystal morphology yields flat crystals in Cotebar S, similar to beeswax or paraffin wax.This leads to a greater tortuosity than other fats and creates a better moisture barrier. From fundamental science to industrial products. (Cotebar® S)

  10. Interests in Lipid structuring • Crystallisation Kinetics (nucleation, secondary • nucleation, growth, models etc) • Re-crystallisation (control, role of solubility terms etc) • Fractionation • Network formation, stability and melting • Lipid interchangeability • Conceptual and mathematical models

  11. Examples of Unilever Products “For a fast moving consumer goods company like Unilever, the implications of rapid progress (in research) are especially profound”. Niall Fitzgerald (Unilever Chairman).

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