The purpose and role of sustainability is a balance of social, financial and environmental objectives.

1. Can Processing of Low Fat
Spreads be Sustainable?
PERNILLE GERSTENBERG KIRKEBY
SENIOR APPLICATION SPECIALIST OILS & FATS
DUPONT NUTRITION & HEALTH
14th Euro Fed Lipid Congress, Ghent – Belgium, 20th September 2016

2. Sustainability
The purpose and role of sustainability is a balance of
social, financial and environmental objectives
Environment
• Using natural resources, reducing water, energy
and CO2 emission
Responsibility
• Protect and support our employees, the
environment, and consumers by controlling risks
and being a good corporate citizen
Innovation
• Meet unmet human needs through innovation in
promoting health, sustainable food production and
consumption, energy and bio-chemicals
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3. Sustainability measures from DuPont Nutrition & Health
Emulsifiers
• Based on RSPO certified palm oil
Calculated carbon footprint of our emulsifiers → supply customers actual
data on the sustainability performance of our emulsifiers
Production plant – largest emulsifier plant
• Change from coal to 100% wood chips → a significant reduction of the
emulsifiers carbon footprint
• Our process waste heat is supplied to the local district heat system →
replacing a significant amount of gas
The main environmental impact of spreads is associated with the fat of
vegetable or animal origin. Different fats have different impacts and we
offer customers to quantify the carbon footprint of different solutions with
the aim of helping customers to reduce the impacts of their products.
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4. 4
Example of a sustainable solution
Doubling shelf-life of bread on the UK market
Yeast
Wheat Flour
DIMODAN® &
MAX-LIFE® P100 or
POWERFresh® 8100
40%
This is roughly
equivalent to
taking
42,000
off the streets

5. Low fat spreads processing - Optimization
Fat blend
• Use sustainable sources of oils and fats, optimize use of vegetable oil
and minimize use of milkfat
Emulsifiers
• Use sustainable emulsifiers which include sustainable sourcing of raw
materials, sustainable operation by reducing foot print and increase
sustainable offerings (MB and SG)
Production plant
• Minimize energy consumption
• Minimize water consumption
• Production efficiency (capacity, down time, rework, heat recovery etc.)
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6. Oil phase Water phase
Pump
Filling
machine
SSHE
Sustain ‘n’ Save configuration
6
BMX mixer

7. Functionality of the used emulsifiers
DIMODAN® Distilled Monoglyceride
Reduces interfacial tension between water and fat, thereby securing a
stable emulsion and fine water droplet distribution
GRINDSTED® emulsifier blends
Apart from reducing interfacial tension, it promotes a stable 3D fat crystal
network and prevents oiling-out from the fat blend, thereby securing a
homogeneous and stable product
Also provides Pickering stabilization to the water droplets
GRINDSTED® Polyglycerol Polyricenoleate (PGPR)
With its excellent water-binding properties secures extra emulsion stability
during processing, distribution and consumption
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8. Final remarks
8
Conclusions from the pilot trials:
Possible to produce stable low-fat spreads which are low in
saturated fatty acids content
Possible to produce ambient stable low-fat spreads
Advantages with the Sustain ‘n’ Save process:
Simplified process compared to traditional crystallization process
Minimize need for SSHE in order to crystallize the fat phase –
limited capital investment
Lower energy use
Higher capacity

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registered trademarks or trademarks of E. I. du Pont de Nemours and Company or its affiliates.
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