This bachelor’s thesis investigated whether untreated (native) sunflower press cakes from what is now AOT GmbH can be used as emulsifiers in food. To this end, various sunflower press cakes were analysed for their fat-binding capacity, flow behaviour and chemical composition. In addition, spreads and salad dressings were produced to test possible areas of application.
The analyses showed protein contents of 48.7% to 56.7% of dry matter. Particularly striking was the pronounced ability of the press cakes examined to absorb fat and water. An emulsifying effect, by contrast, could not be demonstrated. The original assumption that untreated sunflower press cakes can be used as emulsifiers was therefore not confirmed. At the same time, however, the results showed that the raw materials have a stabilising effect owing to their fat- and water-binding capacity. On this basis, spreads and salad dressings were produced in which the sunflower press cakes contributed to the structure.
The thesis shows that untreated sunflower press cakes can be used in food applications not as emulsifiers but as stabilisers. It thus provides important insights into the functional use of protein-rich sunflower raw materials.
Source: Jasmin Schneele, bachelor’s thesis ‘Technologische Charakterisierung von proteinreichen Sonnenblumen-Presskuchen als Emulgator in der Lebensmittelindustrie’ (‘Technological characterisation of protein-rich sunflower press cakes as an emulsifier in the food industry’), 2013.
