Akucell - the ingredient for success.

Akzo Nobel comprises many companies, the oldest two of which were both founded as long ago as 1792.

Akzo itself is the result of a combination of many companies that were founded many years ago: Ketjen 1835, Zwanenberg 1887, Vereinigte Glanzstoff Fabrieken 1899, Nederlandse Kunstzijdefabriek Enka 1911, Koninklijke Nederlandse Zoutindustrie 1918 and Organon 1923. In 1929 Vereingte Glanzstoff Fabrieken and Enka started a close co-operation and formed Algemene Kunstzijde Unie AKU. Koninklijke Zout-Ketjen and Koninklijke Zwanenberg Organon merged into Koninklijke Zout Organon in 1967. In 1969 Akzo was formed as a result of the merger of Koninklijke Zout Organon and AKU. Then early this year Akzo Nobel was formed through Akzo's acquisition of the Nobel shares owned by Securum and a successful offer for the remainder of the Nobel shares.

Of the numerous products the company makes are some of particular interest to the food industry. Akucell is an ingredient with superior properties and it can significantly enhance the quality characteristics of a large variety of foodstuffs, including dairy products, ice cream, frozen desserts, sauces, bakery products, beverages, deep-frozen and fried products. It is the trade name for Akzo's food grades of sodium carboxymethyl cellulose that is made from the natural product cellulose. New technology, devised by Akzo, and extensive research effort has resulted in the development of improved grades of material with better consistency, reliability and performance. Thus, the current grades have better temperature durability, freeze-thaw stability, and salt and acid resistance. These materials are produced in a wide range of viscosity levels, molecular weight distributions and particle sizes.

The standard Akucell CMC grades are purified sodium carboxymethyl cellulose and fully meet the standards laid down by such authorities as FAO/WHO, the EC, US Food Chemical Codex, etc, and have been given the designation E-466. Several standard grades are available, differing in viscosity levels from 10 to 12,000mPa.s and in particle size distribution. Special grades can also be produced.

Having said there are many grades of Akucell, how are they used? Of course, different effects will be produced by using the various different grades but a few general examples will indicate the sort of task they will perform.

The use of an Akucell in ice cream would be as a stabilizer, and it would thus prevent the formation of coarse crystals, even after lengthy storage, and ensure good melting properties. In yogurt drinks such material would again ensure good stability and give a better impact for flavour and texture attributes. With bakery products this ingredient material will ensure greater moisture retention, prolong freshness and reduce any loss of quality through oil 'holdout'. With deep-frozen and fried products the Akucell will decrease ice crystal growth during frozen storage, reduce water vapour 'explosions' in hot oil and increase elasticity and strength. In creamy soups and sauces improved texture and better temperature stability are the anticipated results found from using one of these products.

With processed foods Akucell grades can be used either as a solution in oil or water, or be mixed with other dry components. Salts like sodium chloride or calcium chloride have only a minor negative effect on viscosity levels of these solutions. Prolonged heating of Akucell solutions with high concentrations of sodium chloride or calcium chloride does not have an effect on viscosity level after cooling down again to 25 [degrees] C. The various grades show good acid resistance, as has been tested extensively with citric acid, and the viscosity loss was modest at 25 [degrees] C. The suppliers tell us Akucell material is stable under conditions of sterilization although there maybe a small drop in viscosity as temperatures rise.

Complete information on these materials can be obtained from their UK distributor, Food Ingredient Technology Ltd of Cunningham House, Westfield Lane, Harrow, Middx, tel: [phone].