1 / 16

PERKEMBANGAN INDUSTRI SPECIALTY FATS : MASALAH, TANTANGAN, DAN SOLUSI

PERKEMBANGAN INDUSTRI SPECIALTY FATS : MASALAH, TANTANGAN, DAN SOLUSI. Jenny Elisabeth Wilmar Group Indonesia. Bogor, 29 Januari 2009. APLIKASI SPECIALTY FATS . DIPANDANG DARI 2 ASPEK : Aspek sifat fungsional Baking ( creaming, whipping , emulsi , dll )

jorryn
Download Presentation

PERKEMBANGAN INDUSTRI SPECIALTY FATS : MASALAH, TANTANGAN, DAN SOLUSI

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript

  1. PERKEMBANGAN INDUSTRI SPECIALTY FATS : MASALAH, TANTANGAN, DAN SOLUSI Jenny Elisabeth Wilmar Group Indonesia Bogor, 29 Januari 2009

  2. APLIKASI SPECIALTY FATS • DIPANDANG DARI 2 ASPEK : • Aspeksifatfungsional • Baking (creaming, whipping, emulsi, dll) • Confectionery (moulding, coating, filling) • Frying and spray/release (stabilitastinggiterhadappanasdanoksidasi)

  3. APLIKASI SPECIALTY FATS • DIPANDANG DARI 2 ASPEK : • Aspeknutrisional (lebihsehatdanalami) • Kandungandandistribusiasamlemak • Kandungan mono- dandigliserida • Omega-3, omega-6, lauric acid, MCT • OPO pada HMFS (Human Milk Fat Substitute) • CLA (conjugated linoleic acid)

  4. KATEGORI PRODUK SPECIALTY FATS CONFECTIONERY FATS BAKERY OIL/FAT CULINARY OIL/FAT FUNCTIONAL OIL/FAT Frying Oil / Shortening Hardstock Fat Margarine CBE (Cocoa Butter Equivalent) CBR (Cocoa Butter Replacer) Shortening Hardener Coating & Creaming Fat CBS (Cocoa Butter Substitute) HMFS (Human Milk Fat Substitute) Salad Oil Butter Oil Substitute (BOS) Spread Fat Milk Fat Replacer Spray Oil SUS Fat (Synthetic Cocoa Butter) Release Oil

  5. TANTANGAN PADA PRODUK SPECIALTY FATS CONFECTIONERY FATS BAKERY OIL/FAT CULINARY OIL/FAT FUNCTIONAL OIL/FAT • Trans fat free • Low sat fat • High Oleic • High SUS • High OPO • High MCT • Bioactive compounds • - Low trans fat • Low sat fat • Low calorie • High stability • Balance FAC (6 : 3) • - Low trans fat • Low sat fat • Low calorie • High stability (heat and cold) • High Oleic • - Low trans fat • Low saturated fat • Non hydrogenated • - Natural high SUS

  6. PENGEMBANGAN PRODUK SPECIALTY FATS

  7. PROSES MODIFIKASI MINYAK/LEMAK

  8. MASALAH LEMAK TRANS DAN SOLUSINYA CBR – COATING FAT

  9. MASALAH LEMAK TRANS DAN SOLUSINYA

  10. MASALAH LEMAK TRANS DAN SOLUSINYA MARGARINE/SHORTENING FAT

  11. PROSES PEMBUATAN CBE

  12. PENGGANTI LEMAK COKLAT - CBE KANDUNGAN SUS PADA BEBERAPA LEMAK EKSOTIK • Cocoa Butter 75% • Palm Mid Fraction 79% • Shea Oil 38.5% • Shea Stearin 80% • Sal Oil 54.5% • Sal Stearin 64.5% • Mango Kernel Oil 47.5% • Mango Kernel Stearin 69% • Illipe Butter 83% • Kokum Fat 80% • Mowrah Stearin 79%

  13. PENGGANTI LEMAK COKLAT - CBE

  14. PENGGANTI LEMAK COKLAT - CBE

  15. PENGGANTI LEMAK COKLAT - CBE

  16. MASALAH ASAM LEMAK JENUH • Kebutuhanuntukkandunganasamlemakjenuh 30% max • Saatinibelumdapatdipenuhiolehminyaksawit • Telahdikembangkanhigh-oleic oil denganrekayasagenetikatanamandiEropa

More Related