Nutriswiss achieves previously unattained levels of edible oil quality for bakery and snack applications

By Gill Hyslop

- Last updated on GMT

Nutriswiss' SPD plant. Pic: Nutriswiss
Nutriswiss' SPD plant. Pic: Nutriswiss

Related tags Nutriswiss Edible oils Palm oil shea butter nut oils Coconut oil Trans fatty acids Omega-3 fatty acid

The Swiss edible oil and fat specialist is setting new standards with a purification plant equipped with short path distillation (SPD) technology that removes unwanted byproducts, while preserving micronutrients.

According to Nutriswiss, the distillation processes gently refines oils and fats – such as palm, nut and coconut oils, along with cocoa and shea butter widely used by the bakery and snacks sectors – without the formation of chemical compounds like 3-MCPD.

In conventional refining, high temperatures and pressure – and deodorisation – are often required to effectively remove contaminants. However, heat promotes the formation of trans fatty acids, glycidyl fatty acid esters and chlorinated fatty acid esters.

Because of the extremely low pressures used in SPD, high temperatures can be avoided, said Nutriswiss.

The process gently removes or reduces pollutants such as free fatty acids, plasticisers, pesticides, mineral oil residues (MOSH/MOAH) and mono- and diglycerides.

Additionally, high value substances such as essential omega-3 fatty acids are retained, and the fats/oils are characterised by low pollutant concentrations, reduced yield losses and improved crystallisation properties.

Furthermore, better stability during storage can be expected compared with traditional refining, added the Lyss-headquartered company, which processes crude oils from around the world for numerous clients, including artisan bakers.

Nutriswiss’ seven-storey SPD plant was expanded in cooperation with plant manufacturer, VTA.

“Together with our plant engineering company, we have developed innovative solutions that give us a major quality advantage when refining edible oils,”​ said Michel Burla, MD of Nutriswiss.

“Applications of exceptional quality, the isolation of certain fatty acids, the enrichment with valuable essential fatty acids and the targeted use of free fatty acids are just some of the possibilities.

“This benefits our customers and, ultimately, the consumer.”

Related products

show more

GET GREEN FASTER: Low-CI Dextrose/Glucose Syrups

GET GREEN FASTER: Low-CI Dextrose/Glucose Syrups

Content provided by Green Plains Inc. | 01-Mar-2024 | Data Sheet

Elevate your products with Green Plains’ premium, low carbon-intensity corn syrups. Drop-in replacements with an up to 40% lower carbon footprint than...

Efficacy of OLESSENCE™ B Liquid Natural Flavouring

Efficacy of OLESSENCE™ B Liquid Natural Flavouring

Content provided by Kemin Food Technologies | 26-Feb-2024 | Case Study

The main challenge with baked goods today is the prevention of oxidative rancidity with natural alternatives while maintaining the quality, freshness,...

Bun quality issues? Let us help

Bun quality issues? Let us help

Content provided by Corbion | 03-Jan-2024 | Insight Guide

Most bakeries occasionally struggle with bun quality, from low product volume to crust issues and grain/cell problems. The good news is that most bun quality...

Related suppliers

Follow us

Products

View more

Webinars