inform

June 2016 Volume 27 (6)

informInternational News on Fats, Oils, and Related Materials

Screen beef in 10

minutes

informInternational News on Fats, Oils, and Related Materials

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June 2016 inform

6cONtENts

Benchtop NMR spectroscopy for meat authenticationA rapid screening approach for authenticating beef based on triglyceride composition takes 10 minutes and can be used at key points in the supply chain.

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17How to get premium laundry detergency A fabric care and cleaning expert explains how using less detergent can actually clean better, save money, and lower environmental impacts.

Ultra-high pressure homogenization for “cleaner” reduced-fat emulsions Can ultra-high pressure homogenization be used to produce sensory-improved reduced-fat emul-sions without (or with lower concentrations of) fat replacers?

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crystallizers: the crystal-clear answer to trans-fat-free margarine productionLearn how the right crystallizer can pay for itself by resulting in better use of production equipment.

Influence of fatty acid composition on properties of industrial products and fuels The fatty acid composition, scientific name, and seed oil content of 25 alternative triglyceride feed-stocks—plus the industrial applications of the major fatty acid categories—are summarized in two handy tables.

10 14

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Formerly published as Chemists’ Section, Cotton Oil Press, 1917–1924; Journal of the Oil and Fat Industries, 1924–1931; Oil & Soap, 1932–1947; news portion of JAOCS, 1948–1989. The American Oil Chemists’ Society assumes no responsibility for statements or opinions of contributors to its columns. Inform (ISSN: 1528-9303) is published 10 times per year in January, February, March, April, May, June, July/August, September, October, November/Decem-ber by AOCS Press, 2710 South Boulder Drive, Urbana, IL 61802-6996 USA . Phone: +1 217-359-2344. Periodi-cals Postage paid at Urbana, IL, and additional mail-ing offices. pOstMAstER: Send address changes to Inform, P.O. Box 17190, Urbana, IL 61803-7190 USA. Subscriptions to Inform for members of the American Oil Chemists’ Society are included in the annual dues. An individual subscription to Inform is $195. Outside the U.S., add $35 for surface mail, or add $125 for air mail. Institutional subscriptions to the Journal of the American Oil Chemists’ Soci-ety and Inform combined are now being handled by Springer Verlag. Price list information is avail-able at www.springer.com/pricelist. Claims for cop-ies lost in the mail must be received within 30 days (90 days outside the U.S.) of the date of issue. Notice of change of address must be received two weeks before the date of issue. For subscription inquiries, please contact Doreen Berning at AOCS, doreenb@aocs.org or phone +1 217-693-4813. AOCS member-ship information and applications can be obtained from: AOCS, P.O. Box 17190, Urbana, IL 61803-7190 USA or membership@ aocs.org. NOtIcE tO cOpIERs: Authorization to photo-copy items for internal or personal use, or the inter-nal or personal use of specific clients, is granted by the American Oil Chemists’ Society for libraries and other users registered with the Copyright Clearance Center (www.copyright.com) Transactional Report-ing Service, provided that the base fee of $15.00 and a page charge of $0.50 per copy are paid directly to CCC, 21 Congress St., Salem, MA 01970 USA.

INDEx tO ADvERtIsERsBühler, Inc. ................................................................................................................... 9*Crown Iron Works Company .....................................................................................C3*Desmet Ballestra Engineering NA .............................................................................C2*Oil-Dri Corporation of America ................................................................................C4Sharplex Filters (India) Pvt. Ltd. .................................................................................13Veendeep Oiltek Exports Pvt. Lt. ...............................................................................23

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EDItOR-IN-cHIEF EMERItUsJames B.M. Rattray

cONtRIBUtINg EDItORsScott BloomerLeslie KleinerDave McCall

EDItORIAl ADvIsORy cOMMIttEE

AOcs OFFIcERspREsIDENt: Blake Hendrix, Desmet Ballestra North America, Inc.

vIcE pREsIDENt: Neil Widlak, ADM Cocoa, Milwaukee, Wisconsin, USA, retiredsEcREtARy: Len Sidisky, MilliporeSigma, Bellefonte, Pennsylvania, USA

tREAsURER: Doug Bibus, Lipid Technologies LLC, Austin, Minnesota, USAcHIEF ExEcUtIvE OFFIcER: Patrick Donnelly

AOcs stAFFMANAgINg EDItOR: Kathy Heine

AssOcIAtE EDItOR: Laura Cassiday cONtENt DIREctOR: Janet Brown

cOpy EDItOR: Lori Weidert

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AOcs MIssION stAtEMENtAOCS advances the science and technol-ogy of oils, fats, surfactants, and related materials, enriching the lives of people everywhere.

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International News on Fats, Oils,and Related MaterialsISSN: 1528-9303 IFRMEC 27 (6) Copyright © 2013 AOCS Press

Gijs Calliauw Frank Flider

Michael Miguez Jerry King

Leslie KleinerRobert Moreau

Jill MoserWarren Schmidt

Utkarsh ShahBryan Yeh

Bart Zwijnenburg

Make the most of your Membership!

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Divisions connect you to a network of individuals with expertise

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Sections enhance your networking

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Seven geographical areas.

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connections useful in advancing their career and Society involvement.

Professional Educators Young Professionals

Students

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Benchtop NMR spectroscopy for meat authentication

E. K. Kemsley, M. Defernez, A. D. Watson, and D. Williamson

Nuclear magnetic resonance (NMR) spectroscopy is a well-known technique used in laboratories worldwide. Modern research-grade instruments are based on super-cooled electromagnets that are used to generate the high magnetic fields needed. They are expensive to buy and maintain, occupy a large amount of space, and require highly trained personnel to run them. In recent years, a new crop of low-field NMR spectrometers has appeared on the market. In contrast to their high-field cousins, these instruments are small (often referred to as “benchtop”) and have much lower capital and insignificant running costs. Typically operating at field strengths <100MHz, benchtop spectrometers are based on permanent magnets and work without needing any cryogens.

FOOD sEctOR ApplIcAtIONs: stARtINg WItH tRIglycERIDEsSince 2012, the Analytical Sciences Unit at the UK’s Institute of Food Research (IFR) has been working in partnership with Oxford Instruments (OI), a leading manufacturer of scientific instrumentation, to develop benchtop NMR spectroscopy for food sector applica-tions. The project received support from the transla-tional science funding agency, InnovateUK, as well as the Biotechnology and Biological Sciences Research Coun-cil. The spectrometer at the heart of the project was the PulsarTM, a 60MHz instrument launched by OI in 2013 (Fig. 1). Among the first compound classes targeted were triglycerides, which are the main constituents of the fat component in foods. Triglycerides are ideal samples for study by low-field NMR, as good quality spectra can be obtained quickly and easily. To examine fats and oils, samples can simply be mixed with chloroform to reduce their viscosity, then placed into a standard NMR tube for analysis. 60MHz NMR spectral profiles contain distinct peaks arising from various moieties (Fig. 2, page 8), from which accurate and precise quantitative information on the mono- and polyunsaturated contents can be calcu-lated. A first application of this work sought to distin-guish between olive and hazelnut oils, which are highly similar with regards to their fatty acid composition [1].

6 • inform June 2016, Vol. 27 (6)

• In 2013, undeclared horsemeat was detected in a wide range of processed meat products on supermarket shelves across the United Kingdom and Europe. the crisis exposed shortcomings in testing regimes and highlighted the need for additional analytical approaches suitable for rapid low-cost screening.

• Many methods for verifying the species present in meat products are DNA-based, but there are other compositional factors amenable to measurement which can also provide means of species confirmation.

• this article describes the development of a rapid screening approach for authenticating beef based on triglyceride composition. the screening protocol only takes 10 minutes and can be used at key points in the supply chain, such as meat processors or wholesalers, where the incoming raw materials are in the form of frozen blocks of trimmings.

inform June 2016, Vol. 27 (6) • 7 ANALYTICAL ADVANCES

To analyze solid foods, an extraction step is needed, but this can also be relatively simple: shaking a few grams of homogenized sample in chloroform, vortexing and filter-ing into the NMR tube is all that is required. Chloroform is an efficient extractor of lipophilic compounds, and using this procedure, high quality spectra can be obtained of the fat component from a wide range of food products and raw materials [2].

DEvElOpINg A scREENINg MEtHOD FOR AUtHENtIcAtINg RAW BEEFIn 2013, a major incident of food fraud was uncovered, in which undeclared horsemeat was detected in a wide range of processed meat products on supermarket shelves across the UK and Europe. Thousands of tons of food were recalled, and there was substantial brand damage to the companies involved. The crisis exposed shortcomings in testing regimes, and highlighted the need for additional analytical approaches suitable for rapid low-cost screening. Many methods for verifying the species present in meat products are DNA-based. However, animals do not differ only in their DNA; there are other compositional factors amena-ble to measurement which can also provide means of species confirmation. It is common knowledge that pork and beef fat, for instance, are very different from one another. This is due to dissimilarities in the animals’ triglyceride compositions, which in turn arise from differences in their diets, metabolism and digestive systems. With this in mind, the teams at IFR and OI began an extensive study of the fat component extracted from raw meats, with the aim of developing a rapid screening

approach for authenticating beef. 60MHz NMR spectra were collected from extracts prepared from fresh red meats, spe-cifically beef and two potential adulterant species: pork and horse. Over the course of a year, the method was refined and repeated on hundreds of meat samples in the laboratories at OI and IFR. The results obtained were compelling. Each of the different meats examined exhibited clearly different spectra. For example, in the case of beef versus horse, spectral profiles were found to be entirely distinct. Even allowing for natu-ral variation, no overlap between the two types was found; the test was completely accurate in determining whether an extract originated from a piece of horsemeat or a piece of beef. Fig. 3, page 8, shows a collection of spectra from the three meat types, along with a graphical representation of the statistical model built to characterise the beef group. The ellipse delineates a confidence interval around the “authentic beef” group. When challenged with a range of pork and horse test samples, this model correctly placed all of these outside the “authentic beef” group.

AccURAtE REsUlts IN 10 MINUtEsAs part of the project, a stand-alone software package was developed to carry out the mathematical analysis of the spec-tra, thereby providing a complete system for authenticating raw beef in a screening protocol that takes 10 minutes from start to finish. The test is intended for use at key points in the supply chain, such as meat processors or wholesalers, where the incoming raw materials are in the form of frozen blocks of trimmings; it is also suitable for pre-screening ahead of more

FIG. 1. The PulsarTM 60MHz benchtop instrument. To collect a spectrum, an NMR tube containing a liquid sample is introduced into the spectrometer. Data collection is initiated by the operator using acquisition software installed on a PC. Here, the machine is being used to carry out quantitative analysis of edible oils, with the results displayed directly following recording of the NMR spectrum.

8 • inform June 2016, Vol. 27 (6)

Fig. 2. A typical low-field NMR spectrum of vegetable oil, which is composed largely of triglycerides. Indicated on the figure are some of the key resonances that provide information on the detailed composition of the sample, in particular with regards to the amount and type of unsaturated fatty acid chains.

FIG. 3. Chemometric analysis of key regions of the low-field NMR spectrum (left panel) leads to a simple two-dimensional model in princi-pal component space (right panel), capable of distinguishing beef from pork or horse with complete accuracy across >100 test samples.

inform June 2016, Vol. 27 (6) • 9

time-consuming DNA testing. This work was published in an open access paper in Food Chemistry [3], and a patent on this approach to meat species confirmation is pending. High-field NMR spectroscopy has long been recognized as a powerful analytical tool, but the equipment is too expen-sive and technically demanding to allow deployment anywhere apart from specialist laboratories. The advent of benchtop NMR looks set to change this landscape. Through a number of key food sector applications, we have discovered how useful the low-field modality can be, particularly for the analysis of fat-containing samples. The IFR and OI teams are looking forward

to further fruitful collaboration on industrially important chal-lenges as the technology of benchtop NMR continues to evolve.

E. K. Kemsley, M. Defernez and A. D. Watson are researchers at the Institute of Food Research, Norwich Research Park, Colney Lane, Norwich, NR4 7UA, UK, http://www.ifr.ac.uk/.

D. Williamson is a researcher at Oxford Instruments, Tubney Woods, Abingdon, Oxford, OX13 5QX, http://www.oxford-instruments.com/.

Further reading[1] 60 MHz 1H NMR Spectroscopy for the analysis of edible oils. Parker, T., Limer, E., Watson, A., Defernez, M., Williamson, D.,

and Kemsley, E.K. TRAC— Trends in Analytical Chemistry (2014) 57: 147–158.

[2] 60 MHz 1H NMR Spectroscopy of triglyceride mixtures. Gerdova, A., Defernez, M., Jakes, W., Limer, E., McCallum, C., Nott, K., Parker, T., Rigby, N., Sagidullin, A., Watson, A.D., Williamson, D., and E.K. Kemsley (2015) in Magnetic Resonance in Food Science: Defining Food by Magnetic Resonance (eds: F. Capozzi, L. Laghi, P.S. Belton) Royal Society of Chemistry pp. 17–30.

[3] Authentication of beef versus horse meat using 60 MHz 1H NMR spectroscopy. Jakes, W., Gerdova, A., Defernez, M., Wat-son, A.D., McCallum, C., Limer, E., Colquhoun, I.J., Williamson, D.C, and Kemsley, E.K. Food Chemistry (2015) 175: 1–9.

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10 • inform June 2016, Vol. 27 (6)

How to get premium laundry detergency

• the surfactants industry has made many product advances to improve laundry performance and sustainability, but how these products are used affects laundry performance and sustainability just as much—if not more—than the products themselves.

• Done carefully, pre-spotting improves performance, uses less detergent, saves money, and lowers environmental impact.

• this article explains the basic chemistry behind this approach and why it works.

During the past 40 or so years, the surfactants and detergents industry has made massive efforts to improve laundry perfor-mance, sustainability, and convenience. Much progress has been made when it comes to developing new more effective ingredients, biodegradable materials, improved enzymes, new formulations, new delivery systems, drip-roof caps, and new packaging. Powdered products have given way to heavy duty liquids (HDL). Europe has tried tablets, and now in North America pods are the rage. We currently have value brands, mid-tier brands, superior cleaning brands, color protection brands, skin-sensitivity brands, concentrated brands, super concentrated brands, and oxidizing/bleaching detergents, as well as pre-spotters that delivery by stick, spray, and liquid. Many of these advances have been covered in Inform. However, over my years in fabric care working on stains in the laboratory and at home, I have observed that how laundry products are used affects laundry performance and sustainability just as much—if not more—than the products themselves. Pre-spotting takes time and effort, but the reality is that most of us just want to throw a cheap detergent into the washing machine and magically get clean clothes. There are two major problems with this approach. 1. Your detergent might not have the best ingredients for your

specific stains and your over-all level of dirt. 2. The available surfactant and polymer molecules are too

dilute to actually find the spot on your shirt and remove all of the stain.

Fortunately, many times your clothes are not that dirty. Most are slightly soiled with traces of sweat, body oils, food, dirt, and dead skin (basically dust sebum). There may be one or two cloth-ing items with more serious spots of food or grease. So, unless you are washing a load of dirty baseball uniforms or mechanics’ clothes, your detergent has an easy task—except for those one or two problem spots.

How often do you get a spot on your favorite shirt or blouse and put it in the laundry hamper and forget about it? During the weekly wash you neglect to pre-spot it, leaving your detergent to remove some, but not all of the stain. Then you commit the final mistake and dry it, baking in the stain. We all hate when that happens.

Floyd E. Friedli

inform June 2016, Vol. 27 (6) • 11

tHE EFFEcts OF DIlUtION ON DOsAgERegarding stains, it is no secret that grease is best removed with nonionics, particulates with anionics, some food stains with enzymes, and red wine with oxidizing agents. Builders and chelants tie up ions in hard or iron-ontaining water and allow the surfactants to work better. Polymers help suspend the removed soils for easier rinsing down the drain before they can redeposit. Washing machines typically hold 10–28 gallons of water, depending on the type of machine and water level chosen (1). This comes to about 38–100 liters of water. The minimum concentration needed to get noticeable surfactant activity or cleaning, or Critical Micelle Concentration (CMC), of typical non-ionics is .001–.025% at room temperature (2). A Heavy Duty Liquid (HDL) detergent capful dose is about 100 ml (3). Assum-ing HDL are 10–30% solids of which 10–33% are nonionics, you get about a 3–10 g dose of nonionic in each capful. This dos-age gives an “in water” concentration range for the nonionic of .003% –.026% , which is at the CMC in pure water. Again, this level is the minimum needed to get surfactant action and cleaning. However, even though the surfactants are dosed at their CMC and the laundry cycle is long, it is still very difficult for enough surfactant molecules to find your stain and remove it when dosed in the general water bath. Imagine that you have 5 grams of nonionic and 5 grams of anionic that are lost in 100,000 milliliters of water. How are they supposed to find the stain on your favorite shirt amongst all the other fabric and washing machine surfaces? The fact that we get reasonable cleaning most of the time shows the fine surfactant and formu-lation optimization the detergent chemists have accomplished. Pre-spotting overcomes the dilution effect because:

• the detergent is placed on the spot and not deposited on clean fabric or washing machine surfaces;

• the surfactant and solvents in the formulation start to soften and dissolve the stain. Hot or warm water also accomplishes this function, but currently we want to wash in cold water to save energy. (Pre-spotting can be viewed an alternative to warmer water.)

• Until the surfactant fully disperses, it will be well above its CMC in the area of the stain to work better to lift and encapsulate the stain in micelles.

SURFACTANTS AND DETERGENTS

theories• Most laundry is not that dirty.• A few items may have a trouble spot that will only be

effectively removed with concentrated surfactants placed right on the dirt.

• Sorting clothes by color is a waste of time. Why do two small loads when you can do one large load with whites and colors and try your luck on dye transfer? Use cold water to save energy and help avoid dye transfer.

• The time taken to pre-spot is well worth it to avoid washing dirty items a second time or not noticing the item is still dirty and drying it to lock in the stain.

• Due to improved agitation and lower water usage, which improves the CMC situation, an high-efficiency machine should and does clean better.

test spaghetti Hazelnut-chocolate/olive oil

1 90% removed 80% removed - olive oil ring

2 95% removed 85% removed – very little oil ring

3 95% removed 90% removed – some olive oil ring

4 85% removed 70% removed – olive oil ring TABLE 1. Wash test results

My experience in fabric care working on stains resulted in the development of various theories and procedures (see Theories, above, and Friedli’s System on page 12). Pre-spotting has several advantages, “in theory.” 1. Your clothes come out cleaner, particularly the dirty

ones. 2. You “may” actually use much less detergent on the

average, by using partial capfuls. 3. Since you are using less detergent, the environmental

load you are putting down the drain is much less. Working for Akzo Nobel Surface Chemistry and get-ting free samples helped the author develop a great pre-spot mix. Not to reveal any secrets, but a blend of a) detergent range nonionic, b) low-HLB (4) nonionic, c) hard water resis-tant anionic, and d) quality anti-redep polymer works nicely in concentrated form. The low-HLB nonionic is key to grease removal, particularly in a pre-spot scenario where the non-ionic, which has low water solubility and solvent properties, softens and starts to dissolve the oily stain. Ethoxlated amines can act as great general nonionics and as grease and grass stain removers (5). From the CMC calculations above, a low-HLB, low-CMC nonionic not only cuts grease, but definitely should be above its CMC in use.

12 • inform June 2016, Vol. 27 (6)

pRActIcAl tEstsTo test my theories, particularly on using less detergent, a “pseudo-scientific study” of two stains—spaghetti sauce and chocolate-hazelnut paste diluted 50/50 with olive oil to liquefy it—placed on white 100% cotton T-shirts (6) was undertaken. A 1 ml spot of spaghetti sauce and a 1 ml 50/50 mixture of chocolate-hazelnut/olive oil was placed on the shirts and allowed to dry for 16 hrs. Four washing tests were then per-formed, using one stained shirt and a variety of other normal dirty clothes, sheets, and towels in each load. 1) 60 ml high quality HDL in wash water—~20% solids gives

12 grams active ingredients 2) 30 ml high quality HDL directly on stains—6 grams active

ingredients 3) 7 ml proprietary pre-spotter on stains—at 69% actives

gives 5 gram actives 4) 30 ml high quality HDL in wash water—5 ml commercial

pre-spotter on stains—~ 7 grams actives The tests were conducted in a Maytag home washing machine set to cold wash, medium water volume, and cold rinse. Stained shirts were removed at the beginning of the spin cycle, and air dried overnight. Tests 2–4 were designed to see if less overall surfactant could be used to get good cleaning compared to test 1. In test 1, the detergent did better than expected and even removed a small chocolate stain on another pair of khaki pants without pre-spotting. In test 2, using half the detergent, but putting all of it on the spots did better and was best at removing the olive oil ring that spread out from the chocolate/nut stain. The pro-prietary pre-spotter used alone in test 3 did the best on the

stains, but not as well on the oil ring. Dosage or spot cover-age may have been too low. The most disappointing test was test 4 using the HDL with a pre-spotter in a manner typical of normal laundry when done with pre-spotting. There was not enough pre-spotter for the ingredients it contained to do an effective job. A few sprays of a dilute pre-spotter just isn’t enough. So, the recommendation is use a large amount of pre-spotter or just put your HDL on the spot. Since the stains were not removed completely, all the shirts were rewashed using about 5 ml proprietary pre-spotter on the stains. With that treatment, the spaghetti was gone, but traces of the chocolate/hazelnut stain still remained. Finally, the spots were treated with chlorine bleach right on the stains and rewashed. By now all the stains were gone, and the shirts were like new which leads into the next topic.

OtHER OptIONs INclUDE BlEAcHSome stains are very tough (chocolate/hazelnut spread), ground in, or aged and oxidized. If your fabrics are white, chlorine bleach is a great solution. Hydrogen peroxide on red wine can work. A high enzyme detergent or pre-spot-ter helps on the right food stains. Again, pre-spotting offers more success than general dosing particularly if you give the treatment 10–30 min to work before washing. Stubbornness has lead the author on multiple occasions to use a cotton swab dipped in chlorine bleach to carefully treat stains on white fabric in between colored strips on a shirt. Keep water running in a nearby sink in case the bleach starts to soak near the colored area and you need a quick rinse. Very dilute chlorine bleach is the last desperate solution for tough stains on colored fabrics. Chlorine bleach comes in 3–9% concentrations. Dilute to about .5% bleach well dis-persed in water then soak the garment for 10 minutes to an hour. Make sure all the fabric is under water or at least very wet. This approach is obviously risky and only to be used when the alternative is to throw away the garment.

Friedli’s system 1. One load with all colors and articles mixed together

(no sorting), cold water. The exception being “high lint” items like fluffy towels need to be washed separately.

2. As you throw the clothes in the washer, quickly check them for spots, stains, or concentrations of dirt. Pre-spot problem areas such as ring-around-the collar on white shirts, grease or spaghetti stains on shirts, par-ticulate dirt on the bottom of khaki pants, and dirty ath-letic socks—especially if they were worn while playing golf or doing yard work. One good option is to put all the detergent on the spots or dirty areas and none in the general water or dispenser. The surfactants placed on the stain will remove that stain, and the leftover sur-factants will disperse and find the low levels of soil on the remaining laundry items.

3. Pre-spotting can be done with a premium brand HDL, a bargain liquid, any of the pre-spotters on the market, or the author has his own favorite blend. If you pre-spot, almost anything will work unless the stain is tough. In that case, go to a premium HDL or the author’s blend.

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More information1) Whirlpool 2015 data2) Air Products 2015 Linear Ethoxlate Brochure3) Actual measurement4) HLB stands for hydrophilic-lipophilic balance

of the nonionic which basically describes the water solubility or dispersibility of an ingre-dient in water. A low HLB nonionic has low water solubility and tends to associate with oils or organic solvents.

5) Marcel Dekker Surfactant Series Vol 98, Detergency of Specialty Surfactants, Chapter 2.

6) A true laboratory detergency testing sequence would have involved repeating the tests 3–4 times either in a standard washing machine or a Terg-O-Tometer. More dosage levels would usually be tried also.

The author’s best success was on a yellow cotton golf shirt with thin green strips. Opening a bottle of red wine left little droplets of wine on the shirt. Even immediately washing it with a premium detergent did little, but a two-hour soak with very dilute bleach worked perfectly with no harmful effects at all. Other times this process was partially successful in that the stain was removed, but the overall color of the garment was now different, but at least uni-form in color. This is why it is important to make sure the entire fabric is immersed in the bleach. Pre-spotting takes effort, but is worthwhile. Done carefully, less detergent can be used saving money and lowering environmental impact. Think of it as a way to soften and solubilize the stains, get above the CMC, and take the place of hot or warm water.

Floyd Friedli obtained his Ph.D. in organic chemis-try from The Ohio State University. Friedli worked for 24 years at Degussa (originally Sherex, then Witco, then Goldschmidt, then Degussa, now called Evonik) in R&D. He was Technology Manager for Synthe-sis and Fabric Care. He then spent 12 years as an Account Manager for Fabric Care & Cleaning at Akzo Nobel Surface Chemistry. Following retirement from Akzo, he formed Friedli Chemical Consulting LLC (floy-defriedli@yahoo.com) to help companies with sur-factant manufacture, surfactant selection, process development, formula optimization and sales/market-ing. Friedli has been a member of AOCS for 37 years and served as an Associated Editor of JAOCS and JSD. Current personal challenges center around a two year-old grandson who is an enthusiastic eater and leaves horrendous stains on shirts and bibs.

14 • inform June 2016, Vol. 27 (6)

Ultra-high pressure homogenization for “cleaner” reduced-fat emulsions

• the fat-replacers and other ingredients used to stabilize low-fat mayonnaise and other reduced-fat emulsions may negatively affect sensory properties. they must also be declared on the label, which could turn off consumers desiring a “clean label.”

• Ultra-high pressure homogenization (UHpH) has been proposed as a way to produce sensory-improved reduced-fat emulsions without fat replacers (achieving a “clean label” solution) or at least with a lower concentration of such ingredients.

• the first industrial UHpH units (up to 1,000 l/h) recently entered the market after demonstrat-ing positive results in both pilot- and lab-scale testing, but further work is required to assess the technology’s ability to structure reduced-fat emulsions at a scale closer to that of industry.

Emulsions are dispersions of immiscible fluids. Most sauces and dressings are oil-in-water emulsions (O/W) in which the dispersed phase, commonly a vegetable oil, is dispersed into an aqueous phase in the presence of emulsifying molecules. Their production generally involves the application of mechanical forces (homogeni-zation) to induce oil droplet size reduction and dispersion into the continuous water phase. Emulsions are by nature unstable systems. Due to the lower density of the oil droplets relative to the aqueous continuous phase, gravity causes the droplets to move upward and form a cream layer during storage. For this reason, the development of long-term, stable, reduced-fat emulsions with adequate textural properties represents an important industrial challenge. Some of the most relevant factors influencing emulsion destabilization are the size of the oil droplets, the viscosity of the continuous phase, and the volume fraction of the oil. Decreasing the size of the droplets and increasing the viscosity of the continuous phase prevent cream layer formation. A reduc-tion in the oil volume fraction diminishes the packaging densities of the fat droplets, the viscoelastic properties of the continuous phase, and, consequently, the tendency to cream. Hence, substitut-ing fat with fat replacers and thickening agents is a primary strat-egy for enhancing emulsion stability. Such replacement ingredients increase the continuous phase viscosity, which impedes the upward migration of the oil droplets and increases overall viscoelasticity. However, some ingredients, such as xanthan gum, guar gum, and inulin, strongly affect the sensory characteristics of foods at the concentration needed to obtain suitable structural properties. This, together with the industrial trend toward cleaner and simpler labels has prompted the search for new alternatives. One of the most promising is an emerging technology called ultra-high pressure homogenization (UHPH).

saioa Alvarez-sabatel, Ziortza cruz, Iñigo Martínez de Marañón, and Eduardo puértolas

Many sauces and dressings are conventionally high in fat. For example, traditional mayonnaise, which is consumed worldwide, contains 75–80 wt% oil. From a technological perspective, the leading role of fat in the structure and sensory properties of emulsions makes it very challenging to reduce or replace fat in such products.

inform June 2016, Vol. 27 (6) • 15

FIG. 1. Schematic representation of a common UHPH device

HOW DOEs UHpH WORK?UHPH has some of the same action mechanisms as High Hydro-static Pressure (HHP)—although it is important to keep in mind that these are two completely different technologies. HHP is a batch system in which the applied pressure is evenly distrib-uted throughout the sample. UHPH is a continuous process that combines pressure with homogenization forces, which produces effects that are different from those caused by HHP. UHPH is based on the same principles as conventional homogenization. The process forces a liquid product through a narrow gap (e.g. nozzle or valve) at high pressure. This sudden restriction of flow under high pressure subjects the liquid to very high sheer stress, which causes the formation of very fine emul-sion droplets (Fig. 1). In conventional homogenization, the maxi-mum pressure rarely exceeds 50 MPa, while special designs and pressure-resistant materials enable UHPH to apply pressures of up to 400 MPa (Alvarez-Sabatel, 2016). Although the energy pro-duced during the process is partially dissipated as thermal energy, UHPH is considered a non-thermal technology (Zamora and Guamis, 2015). During depressurization, different types of homogenization forces (shear, impact, cavitation, and turbulence, and so on) are used to reduce particle size and increase process efficiency. The magnitude of these forces depends on several processing param-eters, including equipment design (impact to valve walls and colli-sion with other fluids, for example), the applied pressure, and the temperature of the incoming fluid. Other properties of an incom-ing fluid, such as its viscosity and the nature of its ingredients and their concentrations, can also affect process efficiency and the properties of the outgoing fluid.

The high pressures (up to 400 MPa) and homogenization forces that are applied during UHPH not only reduce particle size and change fluid properties, but also inactivate microorganisms, opening the door for pasteurization and homogenization of food liquids in a unique phase (Diels and Michiels, 2006).

UHpH’s ROlE IN stRUctURINg REDUcED-FAt EMUlsIONs UHPH technology can significantly reduce both oil droplet diam-eter and size distribution polydispersity which, in turn, increases the droplet packing density and emulsion stability (Fig. 2, page 16). This was observed in stability tests comparing reduced-fat mayonnaise (down to 35 wt% oil content) that had been struc-tured with and without UHPH. Samples that were structured without UHPH creamed during the first month of storage, while those that were structured using UHPH remained stable during the entire length of the six-month experiment (Alvarez-Sabatel, 2016). Also, the rheological properties of the UHPH-structured sam-ples changed appreciably due to the increased droplet packing. The UHPH reduced-fat mayonnaises exhibited textural properties similar to those of traditional full-fat mayonnaises, while the non-UHPH processed samples behaved like liquids. Processing at vari-ous UHPH pressures between 100–300 MPa resulted in stable, low-fat mayonnaises (down to 35 wt% oil content) with rheologi-cally different and interesting properties, indicating that UHPH could be used to modulate the final textural properties in a fixed emulsion recipe. On the other hand, using UHPH to produce mayonnaise with a fat content lower than 35 wt% resulted in non-acceptable rheological properties regardless of the pres-sure that was applied. However, this limitation could be overcome by using the technology in combination with fat substitutes, and these two fat-reduction approaches could even produce a syner-gistic effect. UHPH is able to change the technological functionality of some thickening agents that are extensively used as fat substi-tutes. For example, UHPH improves the gelling properties of inulin, a low-caloric (1.5 Kcal/g) fructoligosaccharide with fiber-like properties (Alvarez-Sabatel, Martínez de Marañón, and Arboleya, 2015). Using inulin, it is possible to produce reduced-fat mayonnaise with as little as 1.5 wt% oil, with long-term stability and relatively adequate texture, but with a poor sensory profile. Applying UHPH (from 100 MPa) could allow the inulin concen-tration to be decreased by more than the 50%, while maintain-ing the desirable properties and reducing the described negative sensory profile associated with high inulin concentration (Alvarez-Sabatel, 2016). Independent of the presence of fat substitutes, increasing pressure results in mayonnaises with higher viscoelastic proper-ties. However, above a critical threshold pressure, over-process-ing phenomena—lower vicoelasticities, creaming, sedimentation, or the immediate separation of the oil and water phases, occur. This critical pressure value varies based on the specific emulsion recipe.

saioa Alvarez-sabatel, Ziortza cruz, Iñigo Martínez de Marañón, and Eduardo puértolas

HIGH-PRESSURE PROCESSING

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InformationAlvarez-Sabatel, S. (2016). High-pressure homogenization for emulsion fat reduction (Unpublished doctoral thesis). University of the Basque Country, Spain.Alvarez-Sabatel, S., Martínez de Marañón, I., and Arboleya, J.-C. (2015). Impact of high pressure homogenization (HPH) on inulin-gelling properties, stability, and development during storage. Food Hydrocolloids 44: 333–344. http://dx.doi.org/10.1016/j.foodhyd.2014.09.033.Diels, A.M. and Michiels, C. W. (2006). High-pressure homogenization as a non-thermal technique for the inactivation of microorganisms. Critical Reviews in Microbiology 32: 201–216. http://dx.doi.org/10.1080/10408410601023516.Zamora, A., & Guamis, B. (2015). Opportunities for ultra-High-pressure homogenisation (UHPH) for the food industry. Food Engineering Reviews, 7(2), 130–142. doi: 10.1007/s12393-014-9097-4.

FIG. 2. Visual appearance and confocal laser scanning microscopy images (CLSM) of control (creamed) and UHPH (stable) reduced-fat mayonnaises (52 wt% oil) after six months of chilled storage. In the CLSM images, the oil droplets are red and the rest of ingredients are green.

FIRst stEps FOR INDUstRIAlIZAtION UHPH has progressively gained the attention of industry in keep-ing with the development and scale-up of the systems. During the last 10 years, pilot units (up to 300 L/h) capable of applying the ultra-high pressures needed to structure reduced-fat emul-sions (100–350 MPa) entered the market. Worldwide, several have been installed and used for food research and development and demonstration purposes. Most scalability problems have been solved during these pilot efforts, and several companies are beginning to design and commercialize industrial systems. BEE International advertises two homogenizer models that perform

up to 140 and 310 MPa, and up to 2,700 and 1,500 L/h, respec-tively. The European startup Ypsicon recently launched UHPH equipment that performs up to 350 MPa of 1,000 L/h and is scal-able up to 10,000 L/h. However, to the best of our knowledge in April 2016, neither company had yet constructed industrial units. The price of the smallest industrial-scale units (1,000–3,000 L/h) are around $400,000–700,000. The estimated cost of equipment needed to handle higher flow demanding applications (10,000 L/h) would run between $1,000,000–2,000,000, depending on pressure requirements and annexes. In conclusion, UHPH has strong potential for reduced-fat emulsion structuring, opening the door for designing innovative and healthy liquid foods. The first steps toward industrial imple-mentation have been completed, but further work is required to validate the results obtained at pilot and lab scale on a scale that is close to industrial. In any case, due to the great influence food and ingredient properties have on process efficiency and the characteristics of the final emulsions, industrial application of UHPH requires the process to be optimized for each particular product.

Saioa Alvarez-Sabatel has a Ph.D. and MsC in Food Quality and Safety. Her research is devoted to the impact of emerging food processing technologies on food microstructure, with special emphasis on the technological functionality of food emulsions and ingredients. She can be contacted at salvarez@azti.es.

Ziortza Cruz has a BSc in Food Science and Technology and an MSc in Pharmacology. She has been involved in more than 50 R&D and transfer projects for the food industry. Her research field is mainly focused on emerging processing technologies for preservation and the development of new food products. She can be contacted at zcruz@azti.es.

Iñigo Martínez de Marañón has a Ph.D. in Food Science and Tech-nology. He is currently R&D&I Manager at AZTI. He has more than 25 years of experience in Food R&D, mainly related to the study of the impact of emerging processing technologies on food quality. He can be contacted at imaranon@azti.es.

Eduardo Puértolas has a Ph.D. in Food Science and Technology. He is co-author of more than 40 publications (including 28 peer-reviewed papers) and has participated in more than 30 public and private projects related to emerging food technologies. He can be contacted at epuertolas@azti.es.

The authors are with AZTI, Food Research Division, Derio, Spain. http://www.azti.es/.

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Jens M. Ebert

Front-end loading for a successful capital project

A successful project is not defined solely by whether operational goals were met. In addition to typical cost and schedule constraints, there may also be other success criteria related to safety performance, product quality, sustainability objectives, or implementation of new process technologies to consider.

Front-end loading (FEL) is a phased approach to project execution in which stakehold-ers make key decisions at the end of each phase about whether, or how, to proceed. Each phase advances the project definition to a pre-determined status which generally corresponds to the level of confidence in the project cost estimate, expressed as a per-centage range around the most probable project value. There are a few variations of this technique, including some which have been customized for use by specific compa-nies, but the underlying principles are fairly consistent. Depending on the industry, FEL is also known as pre-project planning (PPP) and front-end engineering design (FEED).

• Front-end loading is a phased approach to projects in which most of the planning and engineering is completed early—when design changes are easier to make and the cost to make them is relatively low.

• this allows stakeholders to make informed investment decisions, and makes it less likely that cost, schedule, or performance issues will arise later.

• A recent analysis of 609 projects showed that proper use of front-end planning reduced overall costs, achieved shorter delivery periods, and resulted in fewer changes.

PROJECT MANAGEMENT

FIG. 1. The influence curve of projects at various stages

18 • inform June 2016, Vol. 27 (6)

TABLE. 1. Cost estimate classification matrix for the process industries

Capacity factored, parametric models,

judgment, or analogy

Equipment factored or parametric models

Semi-detailed unit costs with assembly level

line items

Detailed unit cost with forced detailed take-off

Detailed unit cost with detailed take-off

EstIMAtE CLASS

class 5

class 4

class 3

class 2

class 1

MAtURIty lEvEl OF pROJEct DEFINItION

DElIvERABlEs Expressed as % of

complete definition

END UsAgE Typical purpose

of estimate

MEtHODOlOgy Typical estimating

method

ExpEctED AccURAcy RANgE

Typical variation in low and high ranges

0% to 2%

1% to 15%

10% to 40%

30% to 75%

65% to 100%

Concept screening

Study or feasibility

Budget authorization

or control

Control or bid/tender

Check estimate or bid/tender

L: -20% to -50% H: +30% to +100%

L: -15% to -30% H: +20% to +50%

L: -10% to -20% H: +10% to +30%

L: -5% to -15%H: +5% to +20%

L: -3% to -10%H: +3% to +15%

Primary Characteristic Secondary Characteristic

The purpose of this structured approach is to give stake-holders an opportunity to make informed investment decisions, minimize the associated risk, and maximize the potential for success. Despite the benefits, it takes discipline to follow this kind of structured approach and resist the temptation to skip ahead. Taking a shortcut may be appropriate in some cases, but typically not when there is a significant capital investment at stake. The best practices associated with FEL are founded on the “Influence Curve.” This basic premise is that the majority of project planning and engineering should be completed early in a project—when the ability to accommodate design changes is still relatively high, and the cost of making those changes is still relatively low (Fig 1, page 17). The FEL process, as the name clearly indicates, intentionally moves some investment to the early part of the project. This adds additional cost upfront, but that cost is typically minor compared to the potential additional cost and schedule penalty associated with corrective changes later in the project—espe-cially when construction work has started. By extension, the more completely a project is defined upfront, the less likely it is to experience cost, schedule, or per-formance issues later, due to the greater accuracy of the cost estimate and supporting documentation. AACE (Association for the Advancement of Cost Engineering) International published a widely referenced recommended practice for a cost estimate classification system which assigns an expected accuracy range for each of five different estimate classes based on the quality

of the underlying project definition and the associated level of effort [1]. See Table 1. Contingency funds are intended to cover the cost of unforeseen variations in design parameters, quantities, unit pricing, or execution plans. The amount of contingency included in a project cost estimate is a function of the degree of definition vs. the level of uncertainty. On larger projects with more detailed cost estimates, the level of contingency will often be adjusted for each scope area to reflect the varying amounts of uncertainty. The compos-ite value across the entire estimate should still correlate with the expected accuracy ranges shown above. Therefore, as the project definition increases, the contingency decreases. This, in turn, reduces the amount of capital allocated to risk manage-ment. This additional capital is now available for other invest-ments, as opposed to being sidelined throughout the entire project (Fig. 2). An FEL program typically uses a stage gate process in which the project must pass through several formal steps, or “gates,” at well-defined milestones before any funding is released to proceed with the next phase. Each gate will typically include a thorough stakeholder review of all aspects of the design to ensure that the various success criteria will still be satisfied. The project team should be aligned before requesting any additional funding from senior management.

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tHE RIsKs OF MOvINg FORWARD WItHOUt A gAtED pROcEss In the fats and oils industry, the risks commonly connected to any project include meeting cost and schedule commitments, but more importantly, they also include the risks associated with pro-ducing poor-quality or unsafe product. This possibility demands the appropriate level of due diligence in project execution at all levels. At the same time, the project life cycles in our industry often reflect the pressure associated with meeting promises to inves-tors for quarterly earnings results. Under these circumstances, the temptation to push ahead can be irresistible. However, the companies that most consistently deliver successful projects have mastered the ability to slow down at the beginning and to plan appropriately before proceeding with execution.

gAtEWAy tO sUccEssThe most common form of the FEL process contains three “gates” that must be passed through before proceeding with detailed project execution and start-up. Passing through each gate requires the completion, presentation, and approval of spe-cific activities (Fig. 3, page 20).

FEL I: Conceptual engineering / financial feasibilityThe purpose of the first project phase, often called FEL I, is to pre-pare a conceptual basis for making an informed decision about the project’s viability and whether or not to pursue it. Depend-ing upon the size and complexity of the project, this stage can typically take approximately three to four weeks. Emphasis is placed upon establishing the business case, defining criteria for success, and developing the scope of work required to achieve those goals. The criteria for success must establish how the project will positively impact the business. The business case, of course, documents the project’s financial benefit. The scope of work supports a preliminary cost estimate, which will typically have accuracy limitations due to the need for numerous assumptions at this stage.

FIG. 2. Example of the variability in accuracy ranges for a process industry estimate

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While an FEL I package is generally based upon preliminary information, getting it right lays the foundation for subsequent successful FEL phases. One factor that can significantly affect the level of effort required is the accuracy and availability of docu-mentation regarding existing conditions. If the information is not available, it usually leads to simplifying assumptions (about the adequacy of electrical power or other utilities, for example), which may not be valid.

FEL II: Preliminary engineering / financial justification Approval of the FEL I package allows for the project to proceed through the first gate into the FEL II phase. The critical element of the FEL II phase is to formalize the project scope. There may still be some synchronous opportunities to evaluate, but very limited alternatives to the design basis upon completion. FEL II begins after the preliminary business case has been presented to senior management, which will determine whether to authorize funding to proceed into the next phase. Depending upon the scope of the project, the FEL II phase may take anywhere from one to three months. The primary objective of the FEL II phase is to “freeze” the project’s scope and eliminate many of the assumptions and risks identified during FEL I. Other important activities in this phase include the assignment of an overall project manager, assembly of a project team, and the identification of key stakeholders who should (but without a structured program, often don’t) partici-pate in project development. FEL II also moves the engineering design ahead to a point where it becomes possible to validate the business case, identify and quantify key risks, and forecast the necessary capital

commitment within a much narrower range. The cost estimate is refined to an accuracy range of approximately +/- 25%. In addition, the final FEL II package will typically include a milestone schedule as well as a procurement strategy, specifica-tions for long lead equipment, and a preliminary start-up plan to establish requirements for commissioning, qualification, and verification. A well-executed FEL II can produce dramatic cost savings. During a recent project for the design of a cereal production line, the conceptual design of a complex dust collection system included 10 stainless steel platforms for equipment access. The 30–40 foot-long platforms would span over five conveyor systems, and each one would require 10 handrail gates. Determined to simplify the overall design before freezing the scope, the engineering team modified the ductwork layout and blast gate locations. This relatively simple change made it possi-ble to eliminate seven of the platforms and cut $471,640 from the construction budget.

FEL III: Basic engineering / financial budget A completed FEL III concludes the capital appropriation request process with the submission of supporting documentation to senior management and approval committees. During this phase, the level of engineering definition is gen-erally between 30% and 50% complete. The overall time frame for common process industry projects is two to five months, depending heavily on project complexity. The overall project execution plan should be well-defined at this point, including the establishment of an overall project schedule with a critical path logic worked out, a finalized cost estimate, and the associated financial modeling.

FIG. 3. The stage gate process

STAGE GATE PROCESS

Freeze Scope

Capital Approved

FEL I

Conceptual

Expense

50%

FEL II

Prelim Design

Pre-Spend Capital

25%

FEL III

Detail Design

Pre-Spend Capital

Budget and Contingency

10%

Execution

Final Design

Capital and Expense

Budget and Contingency

Start-Up

CQV

Capital and Expense

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The start-up plan developed during this phase includes sup-plier and operations staffing requirements, materials planning, final definition of success criteria, and a schedule for the com-missioning, qualification, and verification (CQV) phases of the start-up. These activities require lots of planning and coordina-tion among the stakeholders to be successful. Often, the FEL III phase will provide fewer opportunities for cost savings since the basic project scope has already been established, and a relatively well-developed design is only being further refined. Any savings in this phase is more likely to be related to risk reduction that comes with increased definition. Major design alternatives should have been vetted during FEL II. Nevertheless, FEL III can still wring significant costs from the project. One area of opportunity for cost savings at this stage is in the development of the construction strategy. An example of this came up recently in a food plant project which required the complete demolition and replacement of an upper level concrete floor—with minimal impact on operations. The engi-neering team, in conjunction with the contractor, developed a strategy to implement suspended truss forms which did not require support posts from below. The forms could be relo-cated to install the new floor one bay at a time, with little to no interference to the existing plant operations on the lower lev-els. This solution avoided the removal of process equipment that would provide the shoring support required by a more typ-ical forming approach. By figuring out the construction strat-egy during the FEL III phase of the project and including all the appropriate stakeholders, the owner avoided approximately one month of production down time.

cOst–BENEFIt ANAlysIsImplementing the FEL process throughout capital appropria-tion and into a project control budget (+/- 10%) may require 35%–50% of the overall engineering budget. While hardly an insignificant commitment, this figure ensures that the owner, contractors, vendors, and suppliers all have the information necessary for good planning, estimating, and project execution.

In the processing industries, engineering design typically accounts for 7%–15% of the total project value, depending on a wide variety of factors. For example, assuming a project fore-cast at $8 million with approximately 10% for professional ser-vices, the total fee would be around $800k. If the FEL process required an investment of 40% of that amount, that would be $320k, or just 4% of the overall project value. In fact, the FEL process is typically identified as 2%–5% of the typical project’s total installed costs. On the other hand, poorly defined engineering, scope omissions, incomplete estimating, unplanned downtime, and extended start-ups can quickly and easily account for 3% of the total installed cost. For this reason, following the FEL process becomes a low risk and cost effective approach. In fact, using the FEL process can benefit a project by low-ering the overall cost—often by as much as the costs of execut-ing the FEL process itself. According to a 2009 survey whose results were published in the CII Best Practices Guide: Improving Project Performance [2], owners using front-end planning spend on average 8% less than owners who never or infrequently use this method. This result is quite significant when expressed in terms of a large company’s annual capital plan. A separate study of front-end planning benefits conducted by Research Team 213 of the Construction Industry Institute reviewed a sample of 609 projects with a projected total value of $37 billion. The analysis indicated that proper use of front-end planning resulted in 10% less total cost, 7% shorter delivery periods, and 5% fewer changes.

Jens Ebert is a senior project manager and senior associate at SSOE Group. Jens has over 26 years of experience in the field of consulting engineering for clients in the food/beverage, industrial, nutraceutical, and defense sectors. Many projects have included developing new and unique technologies and products for the market. Jens can be reached in SSOE’s St. Paul, Minnesota (USA) office at +1. 651.726.7672 or by email at Jens.Ebert@ssoe.com.

Resources[1] Association for the Advancement of Cost Engineering (AACE), Recommended Practice No. 18R-97: Cost Estimate

Classification System (www.aacei.org).

[2] Construction Industry Institute (2012), CII Best Practices Guide: Improving Project Performance, Implementation Resource 166–3, Version 4.0, (www.construction-institute.org).

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Anders Mølbak Jensen

crystallizers: the crystal-clear answer to trans-fat-free margarine productionNo trans fats on your new ingredients list? Congratulations: Life as a production manager at a margarine manufacturer is about to get much more interesting.

Partially hydrogenated oils have long enabled margarine to step up to the plate, forming more stable products and supporting mouth-feel to deliver an eating experience not far from that of butter. Their positive effect on shelf-life is well-documented, too. Without trans fats, it’s much more difficult to consistently produce high-quality margarine. In fact, every part of the production process becomes more sensitive to a variety of factors that were comfortably, even transparently, handled by partially hydrogenated oils in the past.

HIgHER MEltINg pOINtOne such factor is the higher melting point of other fat types. For optimum flavor release, it’s best to use fats that melt at approximately mouth tempera-ture: around 35 oC (95 oF). In the old world, trans fats fit the bill perfectly. In the new one, the only economically feasible, readily available fat type is palm oil, fractions of palm oil, or interestified fat types. That said, the melting point of palm oil is still a little higher than that of trans fats, and it lacks comparable functionality. The melting point of a fat isn’t just important for the consumer’s eating experience, it also affects the ability of manufacturers to work with the fat during the production process. In a trans-fat-free world, you get a mixture of high-melting-point fractions and liquid oil, resulting in a higher melting point and a tendency toward softer products. Perhaps the most important phenomenon for margarine manufacturers to consider, however, is the slower crystallization speed of trans-fat alternatives.

tHE EFFEcts OF slOWER cRystAllIZAtIONMuch has been done to address slow crystallization but realistically, manufac-turers are simply unable to produce as much margarine from the same produc-tion lines as before. Process parameters, including machine settings, must be adjusted to cope with the slower crystallization, requiring investments in new tube chillers or the use of two machines where only one was needed before. Whichever route is chosen, final product quality just isn’t the same as it was with trans-fat-containing recipes. Without trans fats, margarine begins to crystallize on the tube chiller shaft, reducing production capacity by perhaps 20% from morning to afternoon, as there is gradually less volume to work with. Flushing the tube with heat to restore capacity is one way to fix the problem, but has its own set of drawbacks and can’t be recommended.

• producing high-quality marga-rine without partially hydroge-nated oils is challenging. Every part of the production process becomes more sensitive to a variety of factors, requiring significant changes in produc-tion parameters.

• For example, the slower crystallization speed of trans- fat alternatives can reduce production capacity, create build-up on tube chiller shafts, and result in a more brittle product that may also be more sensitive to recrystallization when subjected to storage temperature variations.

• this article examines how crystallizers can be used to address such production issues.

inform June 2016, Vol. 27 (6) • 23

Anders Mølbak Jensen

TRANS-FAT REPLACEMENT

Lower production capacity is one effect of slower crystal-lization. Another is that, due to the slower crystallization speed of alternative fats, crystallization continues to develop for longer than the usual 24 or so hours during pre-storage. This changes the structure of the product over an extended period of time, so you’re likely to end up with a more brittle product. Because storage has a much greater effect on the final product, storage temperature variations introduce further sensitivity to recrystallization. Consequently, pre-storage, which was rarely the focus of a margarine production process in the good old trans-fat days, suddenly takes on new significance with respect to product quality. Now, manufacturers must focus on controlling pre- storage during the first 5 to 7 days following production, mak-ing pre-storage part of the overall production process. For example, an attempt might be made to reduce brittleness and ensure consistency by varying pre-storage temperatures from, say, 21 oC for the first five days then reducing it to 16 oC there-after. One implication for many manufacturers is the need to invest in pre-storage facilities that can enable the required temperature control. Slower crystallization, therefore, is a manufacturer’s night-mare, imposing both immediate limitations on total produc-tion capacity and gradually reducing capacity during production days due to crystallization buildup on chiller shafts. Non-hydro-genated products will have a slower crystallization speed, and interestified products have a tendency to become overworked and very soft.

IN-stEp AIDsWith widespread attention on the ill effects of trans fats, US food manufacturers and their European counterparts now need to come up with trans-fat-free recipes that give margarine’s batch-by-batch quality the best possible chance of success. According to Palsgaard’s applied research and extensive experience in the European market, that particular “something” is most likely to be carefully concocted combinations of crystal-lizers and emulsifiers. Crystallizers can do much to ease the production process. However, they will not have significant influence on the longer-term storage phase, during which polymorph structure will make for a firmer margarine over time. This is something that manufacturers must give special attention to when developing trans-fat-free strategies.

tRANs-FREE pRODUctION stRAtEgIEsTo understand why crystallizers are the toolbox of choice for food manufacturers facing the trans-fat ban, we first needed to gain a better understanding of crystallization processes in mar-garine oils and fats. We were particularly keen to find out how various process parameters affected the speed and nature of crystallization. Equipped with this knowledge, we could then

properly examine the role played by emulsifiers in relation to crystallization, and make recommendations to margarine man-ufacturers based on our findings. We set the bar high: Our tests would be conducted with one of the most difficult beasts in the business—puff pastry margarine.

WHAt AFFEcts cRystAllIZAtION IN MARgARINE AND sHORtENINg?When chilling begins in the margarine production process, there are initially no crystals. Then the first crystals appear, creating a “seat” for more to build upon, finally arriving at a much firmer mass. This firmness needs to be broken down somewhat, restoring plasticity. To tackle this problem, we used one of our pilot plants to start the seating earlier in the process. This allowed the prod-uct to spend more time in the machine to reduce post-crystal-lization time. Longer time in the equipment, however, resulted in greater effect from the pin machine and the following tube chillers, resulting in a quite different product. In our trials, we compared hydrogenated, interesterified, and non-hydrogenated fat in puff pastry margarine. Hydroge-nated fat, as might be expected, performed best, crystallizing

24 • inform June 2016, Vol. 27 (6)

quickly. Much slower to crystallize, non-hydrogenated fats such as palm oil clearly performed worst. In fact, both before and after the pin machine it was hopelessly overworked, and would be difficultto pack or, for that matter, to eat. The interesterified fat medium crystallized well, but again was all too easy to overwork.

cRystAllIZERs: tHE sOlUtION OF cHOIcEAt Palsgaard, we’ve determined that the most effective strategy is to use crystallizers as a trans-fat-free “remedy.”These crystallizers can be, for example:• high in behenic acid (C22) and stearic acid (C18); • high in stearic acid (C18) and palmitic acid (C16);• very high in stearic acid (C18); or• a mixture of behenic acid (C22), stearic acid (C18), and

palmitic acid (C16). The melting points of various fatty acids, triglycerides, and crystallizers can be seen in Table 1. A key aim is to determine a crystallizer whose melting point makes it easy to use in produc-tion. This can be achieved with stearic acid (18), combined with behneic acids. Tribehenic and monobehenics have the most extreme melting points for crystallizers. At 180 oF (82.2 oC), they can-not be handled in a normal production environment. If a pipe were to become blocked, for example, things would become very problematic. Despite this, and in the name of thorough research, we did attempt to use this acid in various recipes, but achieved the same or better results with other prod-ucts. Other triglyceride compositions, on the other hand, with behenic acids can produce a lower melting point, making them easier to handle in production. Any of these acids can easily purchased, but constructing these triglycerides—using high melting point behenic acids yet ending up with something that has a significantly lower melting point—is no walk in the park. Locating the behenic acids in the

TABLE 1. Melting points of fatty acids, triglycerides, and crystallizers

FIG. 1. Crystallizing effect of crystallizer compared with tribehenate

tRIvIAl NAME MEltINg pOINt tRIvIAl NAME MEltINg pOINt

C12:0 Lauric acid 44.4°C (112°F) Trilaurin 46.1°C (115°F) C14:0 Myristic acid 54.4°C (130°F) Trimyristin 55°C (131°F) C16:0 Palmitic acids 62.7°C (145°F) Tripalmetin 65°C (149°F) C18:0 Stearic acids 69.4°C (157°F) Tristearin 72.2°C (162°F) C22:0 Bebenic acids 80°C (176°F) Tribehenic 82.2°C (180°F) C18:1 n-9 cis Oleic acid 16.1°C (61°F) Crystallizer : C22 –C18 61.1°C (142°F) C18,1 trans Elaidic acid 43.8°C (111°F) Crystallizer : C16 –C18 57.2°C (135°F) C18:2 n-6 cis Linoleic acid - 6.6°C (20°F) Crystallizer : C16 –C18-C22 58.8°C (138°F) C18:3 n-3 cis Linolenic acid 12.7°C (9°F) Crystallizer : C18 72.2°C (162°F)

right place on the chain requires more than a little expertise! With these acids in the right positions, however, the melting point can be brought down to as little as 66 oC instead of, for example, 82 oC.

cRystAllIZINg EFFEct OF cRystAllIZER cOMpARED WItH tRIBEHENAtEUsing tribehenate Mp, with its 82 oC (180 oF) melting point, speeds up crystallization greatly in comparison with our reference (40% palm oil, 40% palm stearin, and 20% liquid soybean oil without crystallizer), as can be seen in Fig. 1. The Mp crystallizer we tested almost matches tribehenate Mp’s speed, but with a lower melting point of 61 oC (142 oF). Both solu-tions far outstripped the performance of the reference. The tests also revealed that using crystallizers forms more beta prime crystals, which have a better absorbing effect than other crystal types.

inform June 2016, Vol. 27 (6) • 25

sFc vAlUEs WItH/WItHOUt cRystAllIZERMoving on with our exploration, we examined more or less the same puff pastry margarine recipe as in the previous trials, this time adding 1.7 grams of crystallizer. We were keen to determine the Solid Fat Content (SFC) values that resulted from this addition. These are depicted in Table 2. The trials demonstrated a somewhat surprising result: While 1.7% crystallizer is not a large portion of the recipe, its effect on

TABLE 2. SFC values in puff pastry margarine blends with and without crystallizer

tRIAl 3 tRIAl 4 tRIAl 5 tRIAl 8 tRIAl 9 tRIAl 10

Oil blend: Palsgaard® 6111 1.70% 1.70% 1.70% 0.00% 0.00% 0.00%

Palm stearin 40.00% 42.00% 45.00% 40.00% 42.00% 45.00%

RBD. palm oil 40.00% 42.00% 45.00% 40.00% 42.00% 45.00%

Liquid soya oil 6°C 18.30% 14.30% 8.30% 20.00% 16.00% 10.00%

100% 100% 100% 100% 100% 100%

Melting point: 56.20% 56.90% 56.20% 51.70% 50.80% 52.80%

Avr. SFC % 10°C/50°F 61.90% 63.00% 67.20% 52.00% 55.40% 59.80%

Avr. SFC % 20°C/68°F 50.00% 51.70% 54.80% 40.20% 42.00% 43.90%

Avr. SFC % 30°C/86°F 31.70% 32.20% 34.20% 21.00% 22.40% 24.80%

Avr. SFC % 40°C/104°F 21.00% 21.80% 22.70% 12.40% 13.00% 13.90%

crystallization was strong, quickly getting the seating in place upon which to build further crystals. Judging by the SFC values in Table 2, crystallizers have a strong effect on fat crystallization because they activate some of the fats to crystallize more quickly than would otherwise be the case. With other test methods, 24 to 48 hours at 0 oC (142 oF) would have been required to do this.

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26 • inform June 2016, Vol. 27 (6)

cRystAllIZERs AND cApAcItyNext up, we took a closer look at the effect of crystallizers on production capacity. Fig. 2 shows the results of testing a similar puff pastry margarine recipe to that used in our other trials. We tested two production capacity levels, each with and without crystallizers added. In Fig. 2, the pilot plant’s bar pressure indicates that crystallization is occurring. When producing at low capacity (40%), the fat has time to crystallize by itself. But at higher capacity (above 70%), low bar pressure shows the fat is more liquid and crystallization is less effective. At low capacity, fast-crystallizing fat types can produce crys-tallization, but it requires crystallizers to be added to increase con-tact and result in sufficient crystallization both at higher and lower capacities. As a general conclusion, it seems that the more crystallizers you add, the higher the bar pressure and therefore the better you can maintain or increase capacity. Without adding crystallizers, you would need to reduce capacity, allowing the blend to remain in the tube chillers for longer. So, while adding crystallizers will increase recipe costs, there’s a worthwhile trade-off in better utilization of production equipment. Still in our experimental corner, we decided to look more closely at the effect of different crystallizer dosages on production capacity, moving from zero to 0.5%, 1%, 1.5%, and, finally, right up to 2%. To make things more interesting, we simultaneously tested the effect of two different rotation speeds: 400 and 800 rpm In Figs. 3 and 4, the colored bars represent the four tube chillers in our pilot lab production setup. It came as no surprise, of course, that the viscosity needed for margarine required more energy toward the end of the production line. We also confirmed that applying crystallizers does indeed increase viscosity by the end of the process, but the difference they make is nothing extraordinary.

FIG. 2. The effect of crystallizer doses on production capacity

cRystAllIZERs AND pUFF pAstRyMargarine produced for incorporation into puff pastry is very thin when first made, expanding in the oven to arrive at the mouth-feel loved by consumers all over the world. Seen from a puff pastry expansion point of view, trials with Palsgaard’s crys-tallizers produce a very stable margarine. No matter how hard we work the product, it still performs well in this vital regard. But we were curious to learn what might happen if we were to conduct a baking test on the final product itself. So we mea-sured the effect on ten such pastries of increasing crystallizer dosages from zero to 2%, switching between three different rotation speeds. Normally, rotation speed isn’t a parameter most produc-tion staff can work with. Often, that’s because most produc-tion machinery has a fixed speed—or enables switching only between one or two levels. Now however, in a trans-fat-free landscape, the ability to adjust rotation speed in combination with various dosages of crystallizers has become a key factor for achieving the right result. In Fig. 5, rotation speed strongly affects expansion results, performing best at around 11 rpm. Introducing crystallizers smooths out the effects of rotation speeds, enabling a good expansion result not only with different process parameters but also on different machines—expansion simply becomes less sensitive to process parameter variations. There is, of course, production machinery that can arrive at comparable results without any addition of crystallizers, but few manufacturers have invested in the up-to-date equipment that can do it.

ARE cRystAllIZERs AWAys NEcEssARy? It is possible to create recipes that perform just as well as—or at least comparably—to the performance of a trans-fat-con-taining formulation. For example, cake margarines that use fast-crystallizing fat types such as palm oil or coconut oil fat have nothing to be gained by adding crystallizers. But with cheaper fat types, small amounts of crystallizers can make a significant difference. However, in replacing trans, there is no way to avoid spending some amount of additional funds—and, for most, the costs will be high. Manufacturers will need to take a look at their equipment line-up. Most likely, older machinery won’t be enough to maintain current capacity and product quality on the new, trans-fat-free playing field—not without applying crystal-lizer dosages as high as 2%.

the effects of trans fatty acid reduction • Higher melting point • Slow crystallization of the fat types • Easier to overwork the fat product • Post crystallization • Change structure over time • Storage: more sensitive to temperature

variations

inform June 2016, Vol. 27 (6) • 27

Upgrading opens the door to new and better technologies that may, for example, enable the use of CO2 as a more efficient and effective cooling medium. But even after upgrading to more modern equipment, man-ufacturers should still expect to incorporate from 0.5 to 1% crystallizer content in their recipes.

A tOUgH JOURNEyFor European manufacturers who have been battling the effects of low or no-trans-fat recipes for quite some years now, it’s been a tough journey. The only comfort, perhaps, was the fact that everyone was in the same boat. Product quality decreased across the entire industry, and everyone needed to come up with their own answer to the prob-lems. In the United States, things are about to heat up but there’s much to be learned from the experiences of their European com-petitors. The days of pouring in ingredients, set-ting the machines, and retreating to the comfort of the control room are most likely over. Even minor fluctuations in production require active—and proactive—efforts, and the producers of puff pastry will be affected the most. Those who succeed in this new real-ity will develop new production strategies, experiment with crystallizers and emulsifi-ers in their recipes, and prepare for signifi-cant capital investments in equipment. The sooner these efforts are made, the lower the overall cost of the necessary transition to trans-free-products—and the smoother the journey for both manufacturers and their customers—will be.

Anders Mølbak Jensen, is Product & Application Manager, Lipid & Fine Foods at Palsgaard A/S, Juelsminde, Denmark. Before joining the company 16 years ago, he held various roles as a laboratory, quality control and R&D manager at a large margarine producer for 10 years. Jensen holds an M.Sc in food science and technology from the University of Copenhagen, and a Bachelor of Commerce, IT. He can be reached at am@palsgaard.dk, or 011 +45 7682 7682. More information is available at www.palsgaard.com.

FIG. 4. The effect of crystallizer doses at 800 RPM

FIG. 3. The effect of crystallizer doses at 400 RPM

FIG. 5. The effect of different process parameters on puff pastry expansion

28 • inform June 2016, Vol. 27 (6) inform June 2016, Vol. 27 (6) • 29 FATTY ACID

Fatty acid composition, scientific name and seed oil content of 25 alternative triglyceride feedstocks Latin binomial Seed oil

(wt %)C14:0 C16:0 C16:1

∆9C18:0 C18:1

∆6C18:1∆9

C18:1 D11

Ailanthus Ailanthus altissima 11 —  3.5 0.3 1.4 — 35.9 4.2Anise Pimpinella anisum 17  8.2  3.9 0.4 0.9 55.0  7.4 1.4

Arugula Eruca vesicaria 27  0.1  4.3 0.3 1.2 — 15.4 1.1

Black bean Phaseolus vulgaris  2  0.1 10.7 0.3 1.8 —  9.3 1.9

Camelina Camelina sativa 31  0.1  6.8 — 2.7 18.6 1.1

Coriander Coriandrum sativum 27 —  5.3 0.3 3.1 68.5  7.6 1.0

Corn DDGs Zea mays 10 — 12.6 — 2.5 — 27.9 0.9

Cress Lepidium sativum 23  0.1  9.4 0.3 2.8 — 30.6 1.4

Cumin Cuminum cyminum 10 12.7  3.1 0.3 0.7 46.5  5.2 1.2

Fennel Foeniculum vulgare 22 —  4.1 0.4 1.1 69.2 13.9 —

Field pennycress Thlaspi arvense 36 —  2.4 — 0.2 — 11.0 1.2

Great Northern Phaseolus vulgaris  2  0.1 11.5 0.2 2.0 —  5.2 1.8

Hazelnut Corylus avellana 59 —  5.1 0.4 2.1 — 76.9 1.4

Indian cress Tropaeolum majus  8 —  0.6 — — —  3.0 0.2

Kidney bean Phaseolus vulgaris  2  0.1 12.3 0.3 1.4 —  9.5 2.6

Meadowfoam Limnanthes alba 31 —  0.6 — 0.2 —  1.0 —

Moringa Moringa oleifera 35 —  6.5 — 6.0 — 72.2 —

Osage orange Maclura pomifera 25  0.1  7.0 0.1 2.4 — 11.9 0.8

Peanut Arachis hypogaea 45 —  6.7 — 2.3 — 78.2 0.7

Pinto bean Phaseolus vulgaris  2  0.1 12.7 0.2 1.7 —  5.9 1.7

Seashore mallow Kosteletzkya pentacarpos 22 — 24.2 0.6 2.0 — 14.0 0.7

Shepherd’s purse Capsella bursa-pastoris 27  0.1  9.2 0.4 3.9 — 14.2 2.1

Upland cress Barbarea verna 24 —  3.0 0.2 0.4 — 17.6 1.1

Walnut Juglans regia 60 —  7.2 — 2.6 — 15.1 0.8

Wild Brazilian Brassica juncea 38 —  2.5 0.2 0.8 —  9.2 0.9

C18:2∆9 ∆12

C18:3∆9 ∆12 ∆15

C20:0 C20:1∆5

C20:1∆11

C22:0 C22:1∆13

C22:2∆5 ∆13

C24:1∆15

Others

54.0  0.4 — — — — — — — 0.3 Ailanthus20.1  0.1 0.1 —  0.2 0.1 — — — 2.2 Anise

 8.3 12.5 0.8 —  9.7 0.9 41.7 — 1.6 2.1 Arugula

31.1 41.7 0.5 —  0.2 0.5 — — — 1.7 Black bean

19.6 32.6 1.5 — 12.4 0.2  2.3 — — 2.1 Camelina

13.0 — — — — — — — — 1.2 Coriander

54.9  1.2 — — — — — — — 0 Corn DDGs

 7.6 29.3 2.3 — 11.1 0.6  3.0 — — 1.5 Cress

26.6  0.2 0.1 —  0.1 — — — 0.1 3.2 Cumin

10.0  0.2 0.3 — — — — — — 0.9 Fennel

19.5  8.9 2.2 — 10.2 0.2 36.2 — 3.6 4.4 Field pennycress

33.4 42.8 0.5 —  0.1 0.5 — — — 1.9 Great Northern

13.1  0.2 0.2 —  0.3 — — — — 0.4 Hazelnut

 0.2  0.4 — — 18.7 — 74.9 — 1.4 0.6 Indian cress

24.1 46.0 0.5 —  0.2 0.7 — — — 2.3 Kidney bean

 0.9 — 0.8 64.2 — 0.2 10.2 18.9 0.6 2.4 Meadowfoam

 1.0 — 4.0 —  2.0 7.1 — — — 1.3 Moringa

76.4  0.4 0.6 — — — — — — 0.3 Osage orange

 4.4 — 1.2 —  1.9 2.6 — — — 1.9 Peanut

32.1 43.3 0.3 —  0.1 0.4 — — — 1.5 Pinto bean

48.7 — 0.8 — — 0.3 — — — 8.7 Seashore mallow

20.5 32.4 1.6 — 10.0 1.3  1.4 — 0.2 2.7 Shepherd’s purse

21.5  6.0 0.4 —  7.3 0.3 36.8 — 1.8 3.6 Upland cress

60.7 12.8 — —  0.2 — — — — 0.5 Walnut

15.5 11.1 0.8 —  7.7 0.9 44.1 1.9 4.4 Wild Brazilian

Influence of fatty acid composition on proper ties of industrial products and fuels

Major fatty acid categories and their industrial applications Typical

examplesAdvantages Disadvantages Industrial

applicationsTraditional feedstocks

Selection criteria for this study

Alternative feedstocks

SFAs C10:0C12:0C14:0C16:0C18:0

Oxidative stabilityLow iodine valueCetane number

Melting pointViscosityFunctionality

SoapsDetergentsSurfactants

Animal fatsCocoa butterCoconutPalm & palm kernelRice bran

> 20% Moringa Seashore mallow

MUFAs C16:1C18:1

Acceptable balance of stability, melting point, viscosity and functionality

Does not excel in any one particular category

BiodieselLubricantsHydraulic fluids

CanolaOliveSoybeanSunflower (HO)

> 40% AilanthusAniseArugulaCorianderCress

CuminFennelField pennycressHazelnutIndian cress

MeadowfoamMoringaPeanutUpland cressWild Brazilian

PUFAs C18:2α-C18:3γ-C18:3

Melting pointViscosityFunctionality

Oxidative stabilityLow iodine valueCetane number

Paints & coatingsVarnishesPlasticizers

CornCottonseedLinseedSafflowerSoybean

> 40% AilanthusBlack beanCamelinaCorn DDGsGreat Northern

Kidney beanOsage orangePinto beanSeashore mallow

Shepherd’s purseWalnut

VLCFAs C20:0C22:0C22:1

Oxidative stabilityLow iodine valueCetane number

Cardiac healthMelting pointViscosity

EmollientsEmulsifiersCosmetics

Ben/MoringaRapeseed (HEAR)

> 25% ArugulaField pennycressIndian cress

MeadowfoamUpland cressWild Brazilian

What makes one feedstock suitable for a particular industrial application, while another is not? Could it be differ-ences in fatty acid (FA) composition? Saturated FAs have high oxidative stability but poor low-temperature properties; they also lack a double bond on which to perform chemical modi-fication. Polyunsaturated FAs, on the other hand, exhibit the opposite behav-ior, while monounsaturated FAs strike a balance between oxidative stability, cold flow properties, and chemical func-tionality. Perhaps this is why paints, varnishes, and coatings are prepared by chemically modifying vegetable oils enriched in polyunsaturated FAs,

whereas those containing high amounts of saturated FAs find applications in soaps, cosmetics, and detergents—or why biodiesel, lubricants, and plasticiz-ers are typically prepared from vegeta-ble oils containing a high percentage of monounsaturated FAs. To invest igate this premise, researchers at the US Department of Agriculture–National Center for Agricultural Utilization Research (USDA–NCAUR) in Peoria, Illinois, USA, deter-mined the fatty acid (FA) profiles of plant oils extracted from 25 alternative feedstocks, then used these profiles to determine the most suitable applica-tion(s) for each oil.

These two summary tables of their results are from a poster, “Fatty acid profile of 25 plant oils and implications for industrial applications,” presented at the 2016 AOCS Annual Meeting & Expo in Salt Lake City, Utah, USA, May 1–4, by Bryan Moser, a research chemist at USDA–NCAUR. Large, printable versions of both tables are available at [POST IN inform|connect; ADD link here]. The FA profiles of more than 560 oils, fats, and waxes can be found in Physical and Chemical Characteristics of Oils, Fats, and Waxes, 3rd Edition, edited by David Firestone, AOCS Press, 2013, available at http://tinyurl.com/jelvfav.

FattyAcid-Infographic-June2016-Inform.indd 2-3 5/23/16 1:42 PM

What makes one feedstock suitable for a particular industrial application, while another is not? could it be differences in fatty acid (FA) composition? Saturated FAs have high oxidative stability but poor low-temperature properties; they also lack a double bond on which to perform chemical modification. Poly-unsaturated FAs, on the other hand, exhibit the opposite behavior, while monounsaturated FAs strike a balance between oxidative stability, cold flow properties, and chemical functionality. Perhaps this is why paints, var-nishes, and coatings are prepared by chemically modi-fying vegetable oils enriched in polyunsaturated FAs, whereas those containing high amounts of saturated FAs find applications in soaps, cosmetics, and detergents—or why biodiesel, lubricants, and plasticizers are typically prepared from vegetable oils containing a high percent-age of monounsaturated FAs.

To investigate this premise, researchers at the US Department of Agriculture–National Center for Agricultural Utilization Research (USDA–NCAUR) in Peoria, Illinois, USA, determined the fatty acid (FA) profiles of plant oils extracted from 25 alternative feedstocks, then used these profiles to determine the most suitable application(s) for each oil. These two summary tables of their results are from a poster, “Fatty acid profile of 25 plant oils and implica-tions for industrial applications,” presented at the 2016 AOCS Annual Meeting & Expo in Salt Lake City, Utah, USA, May 1–4, by Bryan Moser, a research chemist at USDA–NCAUR. The FA profiles of more than 560 oils, fats, and waxes can be found in Physical and Chemi-cal Characteristics of Oils, Fats, and Waxes, 3rd edition, edited by David Firestone, AOCS Press, 2013, available at http://tinyurl.com/jelvfav.

28 • inform June 2016, Vol. 27 (6) inform June 2016, Vol. 27 (6) • 29 FATTY ACID

Fatty acid composition, scientific name and seed oil content of 25 alternative triglyceride feedstocks Latin binomial Seed oil

(wt %)C14:0 C16:0 C16:1

∆9C18:0 C18:1

∆6C18:1∆9

C18:1 D11

Ailanthus Ailanthus altissima 11 —  3.5 0.3 1.4 — 35.9 4.2Anise Pimpinella anisum 17  8.2  3.9 0.4 0.9 55.0  7.4 1.4

Arugula Eruca vesicaria 27  0.1  4.3 0.3 1.2 — 15.4 1.1

Black bean Phaseolus vulgaris  2  0.1 10.7 0.3 1.8 —  9.3 1.9

Camelina Camelina sativa 31  0.1  6.8 — 2.7 18.6 1.1

Coriander Coriandrum sativum 27 —  5.3 0.3 3.1 68.5  7.6 1.0

Corn DDGs Zea mays 10 — 12.6 — 2.5 — 27.9 0.9

Cress Lepidium sativum 23  0.1  9.4 0.3 2.8 — 30.6 1.4

Cumin Cuminum cyminum 10 12.7  3.1 0.3 0.7 46.5  5.2 1.2

Fennel Foeniculum vulgare 22 —  4.1 0.4 1.1 69.2 13.9 —

Field pennycress Thlaspi arvense 36 —  2.4 — 0.2 — 11.0 1.2

Great Northern Phaseolus vulgaris  2  0.1 11.5 0.2 2.0 —  5.2 1.8

Hazelnut Corylus avellana 59 —  5.1 0.4 2.1 — 76.9 1.4

Indian cress Tropaeolum majus  8 —  0.6 — — —  3.0 0.2

Kidney bean Phaseolus vulgaris  2  0.1 12.3 0.3 1.4 —  9.5 2.6

Meadowfoam Limnanthes alba 31 —  0.6 — 0.2 —  1.0 —

Moringa Moringa oleifera 35 —  6.5 — 6.0 — 72.2 —

Osage orange Maclura pomifera 25  0.1  7.0 0.1 2.4 — 11.9 0.8

Peanut Arachis hypogaea 45 —  6.7 — 2.3 — 78.2 0.7

Pinto bean Phaseolus vulgaris  2  0.1 12.7 0.2 1.7 —  5.9 1.7

Seashore mallow Kosteletzkya pentacarpos 22 — 24.2 0.6 2.0 — 14.0 0.7

Shepherd’s purse Capsella bursa-pastoris 27  0.1  9.2 0.4 3.9 — 14.2 2.1

Upland cress Barbarea verna 24 —  3.0 0.2 0.4 — 17.6 1.1

Walnut Juglans regia 60 —  7.2 — 2.6 — 15.1 0.8

Wild Brazilian Brassica juncea 38 —  2.5 0.2 0.8 —  9.2 0.9

C18:2∆9 ∆12

C18:3∆9 ∆12 ∆15

C20:0 C20:1∆5

C20:1∆11

C22:0 C22:1∆13

C22:2∆5 ∆13

C24:1∆15

Others

54.0  0.4 — — — — — — — 0.3 Ailanthus20.1  0.1 0.1 —  0.2 0.1 — — — 2.2 Anise

 8.3 12.5 0.8 —  9.7 0.9 41.7 — 1.6 2.1 Arugula

31.1 41.7 0.5 —  0.2 0.5 — — — 1.7 Black bean

19.6 32.6 1.5 — 12.4 0.2  2.3 — — 2.1 Camelina

13.0 — — — — — — — — 1.2 Coriander

54.9  1.2 — — — — — — — 0 Corn DDGs

 7.6 29.3 2.3 — 11.1 0.6  3.0 — — 1.5 Cress

26.6  0.2 0.1 —  0.1 — — — 0.1 3.2 Cumin

10.0  0.2 0.3 — — — — — — 0.9 Fennel

19.5  8.9 2.2 — 10.2 0.2 36.2 — 3.6 4.4 Field pennycress

33.4 42.8 0.5 —  0.1 0.5 — — — 1.9 Great Northern

13.1  0.2 0.2 —  0.3 — — — — 0.4 Hazelnut

 0.2  0.4 — — 18.7 — 74.9 — 1.4 0.6 Indian cress

24.1 46.0 0.5 —  0.2 0.7 — — — 2.3 Kidney bean

 0.9 — 0.8 64.2 — 0.2 10.2 18.9 0.6 2.4 Meadowfoam

 1.0 — 4.0 —  2.0 7.1 — — — 1.3 Moringa

76.4  0.4 0.6 — — — — — — 0.3 Osage orange

 4.4 — 1.2 —  1.9 2.6 — — — 1.9 Peanut

32.1 43.3 0.3 —  0.1 0.4 — — — 1.5 Pinto bean

48.7 — 0.8 — — 0.3 — — — 8.7 Seashore mallow

20.5 32.4 1.6 — 10.0 1.3  1.4 — 0.2 2.7 Shepherd’s purse

21.5  6.0 0.4 —  7.3 0.3 36.8 — 1.8 3.6 Upland cress

60.7 12.8 — —  0.2 — — — — 0.5 Walnut

15.5 11.1 0.8 —  7.7 0.9 44.1 1.9 4.4 Wild Brazilian

Influence of fatty acid composition on proper ties of industrial products and fuels

Major fatty acid categories and their industrial applications Typical

examplesAdvantages Disadvantages Industrial

applicationsTraditional feedstocks

Selection criteria for this study

Alternative feedstocks

SFAs C10:0C12:0C14:0C16:0C18:0

Oxidative stabilityLow iodine valueCetane number

Melting pointViscosityFunctionality

SoapsDetergentsSurfactants

Animal fatsCocoa butterCoconutPalm & palm kernelRice bran

> 20% Moringa Seashore mallow

MUFAs C16:1C18:1

Acceptable balance of stability, melting point, viscosity and functionality

Does not excel in any one particular category

BiodieselLubricantsHydraulic fluids

CanolaOliveSoybeanSunflower (HO)

> 40% AilanthusAniseArugulaCorianderCress

CuminFennelField pennycressHazelnutIndian cress

MeadowfoamMoringaPeanutUpland cressWild Brazilian

PUFAs C18:2α-C18:3γ-C18:3

Melting pointViscosityFunctionality

Oxidative stabilityLow iodine valueCetane number

Paints & coatingsVarnishesPlasticizers

CornCottonseedLinseedSafflowerSoybean

> 40% AilanthusBlack beanCamelinaCorn DDGsGreat Northern

Kidney beanOsage orangePinto beanSeashore mallow

Shepherd’s purseWalnut

VLCFAs C20:0C22:0C22:1

Oxidative stabilityLow iodine valueCetane number

Cardiac healthMelting pointViscosity

EmollientsEmulsifiersCosmetics

Ben/MoringaRapeseed (HEAR)

> 25% ArugulaField pennycressIndian cress

MeadowfoamUpland cressWild Brazilian

What makes one feedstock suitable for a particular industrial application, while another is not? Could it be differ-ences in fatty acid (FA) composition? Saturated FAs have high oxidative stability but poor low-temperature properties; they also lack a double bond on which to perform chemical modi-fication. Polyunsaturated FAs, on the other hand, exhibit the opposite behav-ior, while monounsaturated FAs strike a balance between oxidative stability, cold flow properties, and chemical func-tionality. Perhaps this is why paints, varnishes, and coatings are prepared by chemically modifying vegetable oils enriched in polyunsaturated FAs,

whereas those containing high amounts of saturated FAs find applications in soaps, cosmetics, and detergents—or why biodiesel, lubricants, and plasticiz-ers are typically prepared from vegeta-ble oils containing a high percentage of monounsaturated FAs. To invest igate this premise, researchers at the US Department of Agriculture–National Center for Agricultural Utilization Research (USDA–NCAUR) in Peoria, Illinois, USA, deter-mined the fatty acid (FA) profiles of plant oils extracted from 25 alternative feedstocks, then used these profiles to determine the most suitable applica-tion(s) for each oil.

These two summary tables of their results are from a poster, “Fatty acid profile of 25 plant oils and implications for industrial applications,” presented at the 2016 AOCS Annual Meeting & Expo in Salt Lake City, Utah, USA, May 1–4, by Bryan Moser, a research chemist at USDA–NCAUR. Large, printable versions of both tables are available at [POST IN inform|connect; ADD link here]. The FA profiles of more than 560 oils, fats, and waxes can be found in Physical and Chemical Characteristics of Oils, Fats, and Waxes, 3rd Edition, edited by David Firestone, AOCS Press, 2013, available at http://tinyurl.com/jelvfav.

FattyAcid-Infographic-June2016-Inform.indd 2-3 5/23/16 1:42 PM

FATTY ACID

30 • inform June 2016, Vol. 27 (6)

The BMJ paper, which has been widely covered in the media (e.g., http://tinyurl.com/WP-BMJ-study), resurrects unpublished data from the Minnesota Coronary Experiment. This study, conducted by famed nutrition researcher Ancel Keys, Ivan Frantz, and coworkers, was designed to test Keys’ diet-heart hypothesis, which postulated that replacing saturated fat in the diet with vegetable oil would lower serum cholesterol and thereby reduce coronary heart disease and death. Although based primarily on incomplete epidemiologi-cal data and never confirmed in a randomized controlled trial, the diet-heart hypothesis is widely accepted as fact and has guided nutritional policy in the United States and elsewhere for more than 30 years (Cassiday, L., http://tinyurl.com/ Inform-fat-controversy, 2015). The study participants were 9,423 men and women aged 20–97 years who were institutionalized in either a nursing home or one of six mental hospitals in the US state of Minnesota. Half of the participants were given diets in which the usual hospital food was modified to reduce saturated fat intake (from 18.5% to 9.2% of calories) and increase linoleic acid intake (from 3.4% to 13.2% of calories). The linoleic acid came from liquid corn oil, which was used in place of the usual hospital cooking fats or added to various food items. The par-ticipants remained on the study diets for a mean period of 384 days. The researchers collected longitudinal data on serum cholesterol and cause of death, and a subset of the patients underwent autopsy after death for signs of atherosclero-sis. In 1989, the researchers published data showing that the reduced-saturated-fat diet lowered serum cholesterol but did not appear to reduce cardiovascular events or death (Frantz, I. D., Jr., et al., http://dx.doi.org/10.1161/01.ATV.9.1.129). Inexplicably, however, the researchers did not include much of the data that were pre-specified by the study, for instance, the association between longitudinal changes in serum cholesterol and the risk of death, or the autopsy results.

Therefore, researchers led by Christopher Ramsden at the National Institutes of Health (Bethesda, Maryland, USA) recovered raw data and other unpublished documents, includ-ing a 1981 master’s thesis, from the Minnesota Coronary Experiment. The researchers focused on the 2,355 patients who were on the study diets for more than one year and had longitudinal measures of serum cholesterol. They recovered 149 autopsy files from the 295 autopsies performed. The sur-prising results: Although the reduced-saturated-fat diet low-ered serum cholesterol compared with the control diet, it was actually associated with an increased risk of death. In both diet groups, a 30 mg/dL decrease in serum cholesterol was associated with a 22% higher risk of death from any cause. The autopsy results showed that 41% of participants in the intervention group had at least one myocardial infarct, whereas only 22% of participants in the control group did. The researchers hypothesize that the increased risk of death in the high-linoleic-acid diet group could have resulted from increased lipoprotein particle oxidation. So why weren’t the original data published? Ramsden and colleagues suggest several possible reasons: 1) the original investigators were concerned that certain aspects of the Minnesota Coronary Experiment, such as the complicated histories of the study participants, could have biased the results, or that the trial did not continue long enough to see an effect on mortality; 2) statistical software packages for analyzing the data were not available at the time; 3) the lack of prior published results to “support findings that were so contrary to prevailing beliefs and public policy;” and 4) the likelihood of rejection of the study results by medical journal reviewers. Whatever the reason that these results were buried for decades, now that they have finally seen the light of day, one can hope that the US Dietary Guidelines Advisory Committee will consider them when issuing future Guidelines. As one of

New blow to the diet-heart hypothesis

Olio is an Inform column that highlights research, issues, trends, and technologies of interest to the oils and fats community.

OLIO

laura cassiday

A recent paper in the British Medical Journal brings to light “lost” data from the Minnesota Coronary Experiment, a large randomized controlled trial conducted from 1968 to 1973 that was designed to test the so-called “diet-heart hypothesis” (Ramsden, C. E., et al., http://dx.doi.org/10.1136/bmj.i1246, 2016). The article strikes a further blow to the already crumbling wall of scientific opinion that dietary saturated fat causes heart disease, and should therefore be avoided.

inform June 2016, Vol. 27 (6) • 31

the largest and most rigorous studies to examine the diet-heart hypothesis, the Minnesota Coronary Experiment adds considerable weight to the growing body of evidence that dietary saturated fat does not cause heart disease. Redirect-ing the focus away from saturated fats and toward other cul-prits, for example, sugar, may help to reverse the trend of rising obesity and chronic disease. However, just as in 1989, there remain firmly entrenched biases against saturated fat that have more to do with belief than science.

Olio is produced by Inform’s associate editor, Laura Cassiday. She can be contacted at laura.cassiday@aocs.org.

Information Cassiday, L. (2015) “Big fat controversy: changing opinions about saturated fat.” Inform, June 2015, 342–349, 377. http://tinyurl.com/Inform-fat-controversy.

Frantz, I. D., Jr., et al. (1989) “Test of effect of lipid lowering by diet on cardiovascular risk. The Minnesota Coronary Survey. Arteriosclerosis 9, 129–135. http://dx.doi.org/10.1161/01.ATV.9.1.129.

Ramsden, C. E., et al. (2016) “Re-evaluation of the traditional diet-heart hypothesis: analysis of recovered data from Minnesota Coronary Experiment (1968–73).” BMJ 353, i1246. http://dx.doi.org/10.1136/bmj.i1246.

Whoriskey, P. (2016) “This study 40 years ago could have reshaped the American diet. But it was never fully published.” The Washington Post, Wonkblog, April 12, 2016. http://tinyurl.com/WP-BMJ-study.

Palm oil prices rose in March and April due to tightening stocks. Although global production in 2015/16 is forecast to remain stable year-on-year at 61.7 million metric tons (MMT), consumption is forecast 6% up year-on-year to 62.1 MMT. As a result, ending stocks are forecast to fall 20% year-on-year to 6.0 MMT, adding upward pressure to palm oil prices.

Rapeseed oil prices also rose due to lower expected rapeseed produc-tion in 2015/16. The global rapeseed oil production is forecast to fall 3% year-on-year to 27.0 MMT, driven down by a decline in planted area of rapeseed due to lower profitability. Global rapeseed planted area is expected to fall to 33.6m hectares, down 7% year-on-year, driven by falls in Canada (down 3% year-on-year), the EU (-4%) and China (-4%). The forecast has also been reduced due to lower expected crush. In 2015/16, global crush is forecast at 66.6 MMT, down 3% year-on-year. With rapeseed oil consumption forecast at 27.1 MMT, ending stocks are forecast to fall 4% year-on-year to 4.3 MMT.

The price differential between palm and rapeseed oil has narrowed considerably since the end of 2015 largely due to concerns over weather-related damage to palm oil output, and resulting in rapeseed oil premium of less than $40 throughout March.

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34 • inform June 2016, Vol. 27 (6)

FsMA final rule on sanitary transportation of human and animal food

Regulatory Review is a regular column featuring updates on regulatory matters concerning oils- and fats-related industries.

REGULATORY REVIEW

WHO Is cOvERED?With some exceptions, the final rule applies to shippers, receiv-ers, loaders, and carriers who transport food in the United States by motor or rail vehicle—whether or not the food is offered for or enters interstate commerce. The rule also applies to shippers in other countries who ship food to the United States directly—by motor or rail vehicle (from Canada or Mex-ico), or by ship or air—and arrange for the transfer of the intact container onto a motor or rail vehicle for transportation within the United States, only if that food will be consumed or distrib-uted in the United States. The rule does not apply to exporters who ship food through the United States (from Canada to Mexico, for example) by motor or rail vehicle if the food does not enter US distribution. Companies involved in the transportation of food intended for export are covered by the rule until the shipment reaches a port or US border.

KEy REqUIREMENtsThe rule establishes requirements for:Vehicles and transportation equipment. These requirements govern the design and maintenance of vehicles and transpor-tation equipment. For example, such vehicles and equipment must be suitable and adequately cleanable for their intended use and capable of maintaining temperatures necessary for the safe transport of food.Transportation operations. These are measures taken during transportation to ensure food safety, such as adequate tem-perature controls, preventing contamination of ready-to-eat food from touching raw food, protection of food from contam-ination by non-food items in the same load or previous load, and protection of food from cross-contact, such as the uninten-tional incorporation of a food allergen.

The US Food and Drug Administration (FDA) has finalized the Food Safety Modernization Act (FSMA) rule on Sanitary Transportation of Human and Animal Food. The rule will help prevent food contamination during motor or rail transportation by requiring shippers, loaders, carriers, and receivers to follow recognized best practices for sanitary transportation, such as properly refriger-ating food and adequately cleaning vehicles between loads. The specific requirements for vehicles and transportation equipment, transportation operations, records, training, and waivers estab-lished by the FSMA rule do not apply to transportation by ship or air due to limitations in the law. The earliest compliance dates for some firms begin one year after publication of the final rule in the Federal Register. Here is a summary from the FDA press release (http://tinyurl.com/mkwkrd6).

inform June 2016, Vol. 27 (6) • 35

Training. These include the training of carrier personnel in sanitary transportation practices and documentation of the training. Such training is required when the carrier and ship-per agree that the carrier is responsible for sanitary conditions during transport.Records. These include maintenance of records of written pro-cedures, agreements, and training (required of carriers). The required retention time for such records depends upon the type of record and when the covered activity occurred, but does not exceed 12 months.

WAIvERsThe Sanitary Food Transportation Act allows the requirements of the FSMA rule to be waived if the agency determines that a waiver will not result in the transportation of food under con-ditions that would be unsafe for human or animal health. The FDA announced in the proposed rule that it intends to publish waivers for:

• Shippers, carriers, and receivers who hold valid permits and are inspected under the National Conference on Interstate Milk Shipments (NCIMS) Grade “A” Milk Safety program. This waiver only applies when Grade A milk and milk products—those produced under certain sanitary conditions—are being transported. FDA acknowledges that controls for such trans-portation operations already exist under the NCIMS pro-gram, with state enforcement and FDA oversight.

• Food establishments holding valid permits issued by a rel-evant regulatory authority, such as a state or tribal agency, when engaged as receivers, shippers, and carriers in opera-tions in which food is relinquished to customers after being transported from the establishment. Examples of such establishments include restaurants, supermarkets, and home grocery delivery operations. FDA acknowledges that controls for such transportation operations already exist under the Retail Food Program, with state, territorial, tribal and local enforcement, and FDA oversight.

The agency intends to publish these waivers in the Federal Register prior to the date firms are required to comply with this rule. The FDA also received comments asking for a waiver for transportation operations for molluscan shellfish for entities that hold valid state permits under the National Shellfish Sani-tation Program. The agency continues to review comments on this request, and will issue a determination in the near future.

ExEMpt FROM tHE RUlE• Shippers, receivers, or carriers engaged in food trans-

portation operations that have less than $500,000 in average annual revenue

• Transportation activities performed by a farm• Transportation of food that is trans-shipped through the

United States to another country• Transportation of food that is imported for future export

and that is neither consumed or distributed in the United States

• Transportation of compressed food gases (e.g. carbon dioxide, nitrogen, or oxygen authorized for use in food and beverage products) and food contact substances

• Transportation of human food byproducts transported for use as animal food without further processing

• Transportation of food that is completely enclosed by a container, except a food that requires temperature control for safety

• Transportation of live food animals, except molluscan shellfish

cOMplIANcE DAtEsSmall businesses. Businesses other than motor carriers who are not also shippers and/or receivers employing fewer than 500 per-sons, and motor carriers having less than $27.5 million in annual receipts would have to comply two years after the publication of the final rule.Other businesses. Businesses that are not small and are not other-wise excluded from coverage would have to comply one year after the publication of the final rule.

AssIstANcE FOR INDUstRyThe FDA FSMA Food Safety Technical Assistance Network (http://tinyurl.com/jhakysu) provides information to support industry understanding and implementation of FSMA. Questions submitted online or by mail will be answered by information spe-cialists or subject matter experts. The FDA plans to develop an online course that would meet the training requirements for this rule, and be available before the first compliance dates go into effect. The agency will also issue guidance to assist industry in complying with the final rule.

36 • inform June 2016, Vol. 27 (6)

Supplement composition and method of use Murray, F., O3 Animal Health LLC, US9248155, February 2, 2016 The present invention relates to a dietary supplement composi-tion made of: linolenic expeller pressed soybean oil in the range of 65–85%, Omega 3 (18/12) fish oil 15–35%, and 1–20% alpha-tocopherol and a method to use this composition to supplement the diet of a domestic animal, such as a canine or an equine.

Compositions derived from metathesized natural oils and amines and methods of makingMujkic, M., et al., Dow Corning Corp; Elevance Renewable Sciences, Inc. US9249360, February 2, 2016 Wax compositions derived from metathesized natural oils and amines and methods of making wax compositions from metathesized natural oils and amines are provided. The wax compositions com-prise amidated metathesized natural oils formed from a metathesized natural oil and at least one amine. The methods comprise providing an amine and providing a metathesized natural oil. The methods further comprise mixing the amine and the metathesized natural oil in the presence of a basic catalyst or heat, causing a reaction between the amine and metathesized natural oil, therein forming the amidated metathesized natural oil.

Small liposomes for delivery of immunogen- encoding RNA Geall, A., and V. Ayush, Novartis Ag, US9254265, February 9, 2016 Nucleic acid immunization is achieved by delivering RNA encapsulated within a liposome. The RNA encodes an immunogen of interest, and the liposome has a diameter in the range of 60–180 nm, and ideally in the range 80–160 nm. Thus the invention provides a liposome having a lipid bilayer encapsulating an aqueous core, where-in: (i) the lipid bilayer has a diameter in the range of 60–180 nm; and (ii) the aqueous core includes a RNA which encodes an immunogen. These liposomes are suitable for in vivo delivery of the RNA to a ver-tebrate cell and so they are useful as components in pharmaceutical compositions for immunizing subjects against various diseases.

Branched-chain fatty acids for prevention or treatment of gastrointestinal disordersBrenna, J.T., and R. Ran-Ressler, Cornell University, US9254275, February 9, 2016 The present invention is directed to a method of preventing or treating a gastrointestinal condition in a subject, that includes administering one or more branched chain fatty acid to the subject under conditions effective to prevent or treat the gastrointestinal condition in the subject. In general, branched chain fatty acids, in

pAtENtsaccordance with the present invention, may be non-esterified fattyacids or covalently linked to a lipid, including wax esters, sterol esters, triacylglycerols, or any other lipid-related molecular species, natural or artificial. The branched chain fatty acid can be a C11 to C26 branched chain fatty acid and mixtures thereof.

Formulations and dosage forms of oxidized phospholipidsSher, N., et al., Vascular Biogenics Ltd., US9254297, February 9, 2016 The current disclosure provides pharmaceutical composi-tions containing an oxidized phospholipid, such as 1-hexadecyl-2-(4′-carboxybutyl)-glycero-3-phosphocholine (VB-201) and a thermosoftening carrier, e.g., a poloxamer. The pharmaceutical compositions may further comprise an anti-adherent agent, such as talc and/or a thixotropic agent. The current disclosure further provides processes for preparing the pharmaceutical compositions. The disclosure further provides capsules containing the pharma-ceutical compositions. Uses of such pharmaceutical compositions and capsules in treating inflammatory disorders are also disclosed.

Supplement composition and method of use Fulgham, M., O3 Animal Health LLC, US9254304, February 9, 2016 The present invention relates to a dietary supplement composition made of: linolenic expeller pressed soybean oil in the range of 65% –85%, Omega 3 (18/12) fish oil 15% –35%, 1% –20% α tocopherol, and 7.5%–15% acai berry powder and a method to use this composition to supplement the diet of a domestic animal, such as a canine or an equine.

Compositions and methods for bacterial lysis and neutral lipid productionCurtiss, Roy, III, and L. XinyaoArizona Board of Regents for and on Behalf of Arizona State University, US9255283, February 9, 2016 The present invention is directed to a cyanobacterium that produces neutral lipids or alkanes. Such neutral lipids or alkanes may be used for biofuel production.

Grease-like gel for repelling rodentsRichard , N., and W. Ryan, Pacific Tech Ind., Inc, US9258997February 16, 2016 Grease-like compositions are provided for repelling rodents. The compositions utilize nontoxic mineral, synthetic, or vegetable oil based gels containing silica, clay, urea, polytetrafluoroethylene, or metallic soap thickeners and capsaicin.

inform June 2016, Vol. 27 (6) • 37

Fat blendKrishnadath, B., et al., Loders Croklaan B.V., US9259015, February 16, 2016 A fat blend comprises: (i) a first fat having a solid fat content at 25 oC of at least 75% and comprising combined SOS and SSO fats in an amount of greater than 86% by weight, wherein S is saturated fatty acid having from 16 to 18 carbon atoms and O is oleic acid; and (ii) a second fat having a SOS content of greater than 75% by weight and a StOSt content of greater than 70% by weight. The fat blend has a solid fat content at 20 oC of greater than 80% and a solid fat content at 35 oC of less than 5%. The fat blend is useful as a cocoa butter replacer.

High-caloric enteral formulationsMaldonado, Y., et al., Solae LLC, US9259024, February 16, 2016 Compositions and methods relating to high-caloric enteral formulations are disclosed herein. The invention provides a dietary composition comprising hydrolyzed soy protein and having a low viscosity and acceptable shelf life. Methods of using the dietary compositions of the invention are also disclosed.

Water-based coating compositionsLi, C., et al., Akzo Nobel Coatings Int. B.V., US9260625, February 16, 2016 Coating compositions are disclosed. In some embodiments, the coating compositions are used to coat substrates such as packaging materials and the like for the storage of food and beverages. The coating compositions can be prepared by reacting an epoxidized

Patent information is compiled by Scott Bloomer, a registered US patent agent with Archer Daniels Midland Co., Decatur, Illinois, USA. Contact him at scott.bloomer@adm.com.

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vegetable oil and a hydroxyl functional material in the presence of an acid catalyst to form a hydroxyl functional oil polyol, mixing the hydroxyl functional oil polyol (with or without epoxidized polybu-tadiene) and a functional polyolefin copolymer to form a mixture, reacting the mixture with an ethylenically unsaturated monomer component in the presence of an initiator to form a graft copolymer, and crosslinking the graft copolymer with a crosslinker to form the coating composition, wherein the graft copolymer or the crosslinked graft copolymer is inverted into water.

Integrated process for the production of biofuels from different types of starting materials and related productsDe Angelis, N. US9260678, February 16, 2016 Process for the production of biocombustible or biofuel mix-tures suitable for different conditions of use, starting from refined or raw vegetable oils, including those extracted from seaweed, and/or from used food oils and animal fats, each of which is pre-treated with specific treatments in order to yield a dried refined oil. The latter then undergoes transesterification with an excess of lower alcohols or bioalcohols, and a subsequent separation into a raw glycerine-based phase and a phase containing mixtures of fatty acid alkyl esters and the excess alcohols or bioalcohols.

Feed additive composition for ruminants and method of producing the sameGoto, Y., et al., Ajinomoto Co Inc., US9265273, February 23, 2016 A feed additive composition includes a protective agent, lecithin in an amount of 0.05 to 6% by weight relative to a total weight of the composition, a basic amino acid in an amount of at least 40% by weight and less than 65% by weight relative to the total weight of the composition, and water. A method of producing a feed additive composition includes preparing a molten mixture of at least one protective agent, lecithin and at least one basic amino acid, and solidifying the molten mixture by immersing the molten mixture in water or an aqueous liquid. The protective agent includes hydrogenated vegetable oils and/or hydrogenated animal oils having melting points of greater than 50 oC and less than 90 oC.

38 • inform June 2016, Vol. 27 (6) ExtRActs & DISTILLATESSoybean- and coconut-oil-based unsaturated polyester resins: thermomechanical characterizationCosta, C.S.M.F., et al., Ind. Crops Prod. 85: 403–411, 2016, http://dx.doi.org/10.1016/j.indcrop.2016.01.030. This paper reports the development of new unsaturated polyes-ters resins (UPRs) based on soybean oil and coconut oil. Unsatu-rated polyesters (UPs) were firstly synthesized by polycondensation from renewable monomers and were further crosslinked using styrene. The chemical structure of the new UPs was confirmed by attenuated total reflectance Fourier Transform Infrared (ATR-FTIR) and by proton Nuclear Magnetic Resonance (1H NMR) spectroscopies. The thermal and mechanical properties of the UPs and UPRs were studied by thermogravimetric analysis (TGA) and by dynamic mechanical thermal analysis (DMTA) to evalu-ate the impact of the incorporation of renewable monomers in the properties of the materials. TGA analysis revealed that bio-based UPs are thermally stable until temperatures of 250°C. The Tg values obtained for these new UPs varied between −11 °C and 2°C, being the UP composed by bio-based soybean oil and propylene glycol the resin with the highest Tg . As expected, after crosslinking UPRs showed to be thermally more stable than the UPs. The DMTA analysis revealed that the E' and the Tg could be easily tailored by varying the monomers in the formulation.

Convective drying of papaya seeds (Carica papaya L.) and optimization of oil extractionChielle, D.P., et al., Ind. Crops Prod. 85: 221–228, 2016,http://dx.doi.org/10.1016/j.indcrop.2016.03.010. The convective air drying of papaya seeds was studied in order to optimize the seed oil yield. Papaya seeds were dried under dif-ferent conditions of air temperature and air velocity. The operation was characterized by drying rate and drying kinetic curves. Oil was extracted from the seeds, obtained in all drying conditions and, the yield was optimized. The results revealed that the constant rate and falling rate periods occurred during the convective air drying of papaya seeds. The Overhults kinetic model was suitable to represent the experimental drying curves. The optimal drying conditions, which provided the maximum seed oil yield, were: air temperature of 70 °C and air velocity of 2.0 m s−1. In these conditions, the seed oil yield was 19.23% and the final moisture content was 7.40% (w.b.). High quality oil, with about 90% of oleic acid, was obtained from papaya seeds.

Consumption of dairy foods and diabetes incidence: a dose-response meta-analysis of observational studiesGijsbers, L., et al., Am. J. Clin. Nutr. 103: 1111-1124, 2016, http://dx.doi.org/10.3945/ajcn.115.123216. A growing number of cohort studies suggest a potential role of dairy consumption in type 2 diabetes (T2D) prevention. The

strength of this association and the amount of dairy needed is not clear. We performed a meta-analysis to quantify the associations of incident T2D with dairy foods at different levels of intake. A systematic literature search of the PubMed, Scopus, and Embase databases (from inception to 14 April 2015) was supplemented by hand searches of reference lists and correspondence with authors of prior studies. Included were prospective cohort studies that ex-amined the association between dairy and incident T2D in healthy adults. Data were extracted with the use of a predefined protocol, with double data-entry and study quality assessments. Random-effects meta-analyses with summarized dose-response data were performed for total, low-fat, and high-fat dairy, (types of) milk, (types of) fermented dairy, cream, ice cream, and sherbet. Non-linear associations were investigated, with data modeled with the use of spline knots and visualized via spaghetti plots. The analysis included 22 cohort studies comprised of 579,832 individuals and 43,118 T2D cases. Total dairy was inversely associated with T2D risk (RR: 0.97 per 200-g/d increment; 95% CI: 0.95, 1.00; P = 0.04; I2 = 66%), with a suggestive but similar linear inverse as-sociation noted for low-fat dairy (RR: 0.96 per 200 g/d; 95% CI: 0.92, 1.00; P = 0.072; I2 = 68%). Nonlinear inverse associations were found for yogurt intake (at 80 g/d, RR: 0.86 compared with 0 g/d; 95% CI: 0.83, 0.90; P < 0.001; I2 = 73%) and ice cream intake (at ~10 g/d, RR: 0.81; 95% CI: 0.78, 0.85; P < 0.001; I2 = 86%), but no added incremental benefits were found at a higher intake. Other dairy types were not associated with T2D risk. This dose-response meta-analysis of observational studies suggests a possible role for dairy foods, particularly yogurt, in the prevention of T2D. Results should be considered in the context of the observed heterogeneity.

High-quality lard with low-cholesterol content produced by aqueous enzymatic extraction and β-cyclodextrin treatmentWang, Q.-L., et al., Eur. J. Lipid Sci.Technol.118: 553–563, 2016,http://dx.doi.org/10.1002/ejlt.201400662. New food processing technology is required for food produc-tion with high quality and healthfulness. In this study, a novel application was developed to extract lard from pig fatback, a by-product of the slaughter plant, by an aqueous enzymatic extraction method (AEE). Various proteases with different properties includ-ing Alcalase 2.4 L, Neutrase 1.5 MG, Flavourzyme 1,000 L, and Protamex were evaluated for their efficiency in oil release and lard qualities. Alcalase 2.4 L was more effective for oil extraction with a yield of 95.19%. A high quality of lard was produced by AEE in comparison with lards produced by conventional extraction meth-ods in aspects of color, acid value, peroxide value, phospholipids, cholesterol, and oxidation stability. A further refinement to reduce cholesterol from lard by β-cyclodextrin (β-CD) was developed and the optimal conditions were established. The optimal condi-tions were 7% β-CD addition (w/w) to a mixture of equal amount of lard and distilled water at reaction temperature 50°C for about 60 min. The cholesterol content of lard from this refinement process was about 3.2 mg/100 g which was about 93.7% reduction from 51.2 mg/100 g. This simple process by AEE and cholesterol reduc-tion did not affect the composition of fatty acids and construction of triglyceride. Factors that were components of lard or produced during the lard extraction processes were evaluated for their influ-ence on the cholesterol removal. Phospholipids could slightly enhance cholesterol removal, while free fatty acids with saturated or unsaturated aliphatic chains would have inhibitory effects because of their competition with cholesterol for β-CD.

inform June 2016, Vol. 27 (6) • 39

Chemical modifications of ricinolein in castor oil and methyl ricinoleate for viscosity reduction to facilitate their use as biodieselsBa, S., et al., Eur. J. Lipid Sci.Technol.118: 651–657, 2016,http://dx.doi.org/10.1002/ejlt.201500120. Castor beans contain large quantities of oil and can grow in harsh environments. Unlike soybean oil, castor oil cannot be directly used for biodiesel production due to its extremely high viscosity. Here, we report an alternative source of biodiesel which possesses an ideal viscosity like soybean oil, and this new biodiesel could be obtained through simple synthetic routes from castor oil. Moreover, the properties of our newly designed ketone-containing triglycerides and its transesterified counterpart as biodiesel were systematically examined in our study, and their structures were characterized by using 1H NMR and 13C NMR.

Heating two types of enriched margarine: complementary analysis of phytosteryl/phytostanyl fatty acid esters and phytosterol/phytostanol oxidation productsScholz, B., et al., J. Agric. Food Chem. 64: 2699–2708, 2016,http://dx.doi.org/10.1021/acs.jafc.6b00617. Two phytosteryl and/or phytostanyl fatty acid ester-enriched margarines were subjected to common heating procedures. UH-PLC-APCI-MS analysis resulted for the first time in comprehensive quantitative data on the decreases of individual phytosteryl/-stanyl fatty acid esters upon heating of enriched foods. These data were complemented by determining the concurrently formed phytosterol/-stanol oxidation products (POPs) via online LC-GC. Microwave-heating led to the least decreases of esters of approxi-mately 5% in both margarines. Oven-heating of the margarine in a casserole caused the greatest decreases, with 68 and 86% esters remaining, respectively; the impact on individual esters was more pronounced with increasing degree of unsaturation of the esterified fatty acids. In the phytosteryl/-stanyl ester-enriched margarine, approximately 20% of the ester losses could be explained by the formation of POPs; in the phytostanyl ester-enriched margarine, the POPs accounted for <1% of the observed ester decreases.

Influence of temperature and humidity on the stability of carotenoids in biofortified maize (Zea mays L.) genotypes during controlled postharvest storageOrtiz, D., et al., J. Agric. Food Chem. 64: 2727–2736,http://dx.doi.org/10.1021/acs.jafc.5b05698. Maize is a staple crop that has been the subject of biofortifica-tion efforts to increase the natural content of provitamin A carot-enoids. Although significant progress toward increasing provitamin A carotenoid content in maize varieties has been made, postharvest handling factors that influence carotenoid stability during storage have not been fully established. The objectives of this study were to determine carotenoid profiles of six selected provitamin A bioforti-fied maize genotypes at various developmental stages and assess the

stability of carotenoids in maize kernels during controlled storage conditions (12 month period), including elevated temperature and relative humidity. There were no significant changes in the content of individual carotenoids within genotypes during kernel develop-ment from 45 days after pollination through the time of harvest. Carotenoid losses through traditional grain drying were also mini-mal (<9%). However, the stability of carotenoids in maize kernels over storage time after harvest was found to be dependent on both temperature and humidity, with variation observed among geno-types. Different forms of provitamin A carotenoids follow similar degradation rates. The genotype C17xDE3 had a degradation rate 2 times faster than those of the other genotypes evaluated (P < 0.001). These differences in carotenoid stability under con-trolled storage were attributed, in part, to observed differences in the physical properties of the kernels (surface area and porosity). These results support the notion that effective control of moisture content and temperature of the kernels during storage conditions is essential to reduce the speed of degradative reactions.

Cross-sectional relationships between dietary fat intake and serum cholesterol fatty acids in a Swedish cohort of 60-year-old men and womenLaguzzi, F., et al., J. Hum. Nutr. Diet 29: 325–337, 2016,http://dx.doi.org/10.1111/jhn.12336. The present study aimed to describe the relationship between self-reported dietary intake and serum cholesterol fatty acids (FAs) in a Swedish population of 60-year-old men and women.Cross-sectional data collected in 1997–1998 from 4,232 individu-als residing in Stockholm County were used. Five diet scores were created to reflect the intake of saturated fats in general, as well as fats from dairy, fish, processed meat and vegetable oils and margarines. Gas chromatography was used to assess 13 FAs in serum cholesterol esters. The association between each diet score and specific FAs was assessed by percentile differences (PD) with 95% confidence inter-vals (CI) at the 10th, 25th, 50th, 75th, and 90th percentile of each FA across levels of diet scores using quantile regression. Fish intake was associated with high proportions of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). For each point increase in fish score, the 50th PD in EPA and DHA was 32.78% (95% CI = 29.22% to 36.35%), and 10.63% (95% CI = 9.52% to 11.74%), respectively. Vegetable fat intake was associated with a high propor-tion of linoleic acid and total polyunsaturated fatty acids (PUFA) and a low proportion of total saturated fatty acids (SFA). The intake of saturated fats in general and dairy fat was slightly associated with specific SFA, although the intake of fat from meat was not. In the present study population, using a rather simple dietary assessment method, the intake of fish and vegetable fats was clearly associated with serum PUFA, whereas foods rich in saturated fats in general showed a weak relationship with serum SFA. Our results may contribute to increased knowledge about underlying biology in diet–cardiovascular disease associations.

40 • inform June 2016, Vol. 27 (6)

Oxidation in EPA- and DHA-rich oils: an overviewIsmail, A., et al., Eur. J. Lipid Sci. 28: 55–59, 2016, http://dx.doi.org/10.1002/lite.201600013. Oxidation of eicosapentaenoic acid (EPA) and docosahexae-noic acid (DHA) rich omega-3 oils (hereafter referred to as either EPA and DHA or omega-3) is a complicated topic, but an impor-tant one to understand. A significant number of consumers cite fishy burp and/or taste, thought to be the result of oxidation, as one of the main reasons they do not consume EPA and DHA rich oils. In addition, consumers note that some articles have raised concerns about the potential for adverse effects associated with consumption of oxidized oils. Measuring oxidation in omega-3 oils is complicated due to the differences in chemical and physical characteristics of many commercially available products, which means not all meth-ods to determine quality are appropriate for all types of oils. A num-ber of consumer advocacy groups, product quality seal programs and academic groups have published data on levels of oxidation in omega-3 oils. Overall, this data shows that commercially available omega-3 supplements are low in oxidation. If consumers have a poor sensory experience with their omega-3 product, they should try another product as an alternative.

Role of inflammation and eicosanoids in breast cancerBasu, S., et al., Lipid Technol. 28: 60–64, 2016,http://dx.doi.org/10.1002/lite.201600017. Mutagenetic and epigenetic influences together with obesity, nutritional, life-style causes and chronic inflammation are potential risk-factors for breast cancer. Eicosanoids, namely prostaglandins, leukotrienes and isoprostanes, are biologically potent compounds derived enzymatically or non-enzymatically from arachidonic acid.

Their dynamic role in inflammation and oxidative stress, specifically their interactions with proangiogenic factors in the tumor microen-vironment, are well recognized in cancer. Even though the involve-ment of these compounds is one of the key elements in some types of cancer, knowledge on their role in breast cancer is still limited due to the underlying molecular complexity and hormonal control of breast development and function. This review provides a brief overview of some of the current scientific evidence that recognizes the role of inflammation and eicosanoids in breast carcinogenesis.

Branched chain fatty acids concentrate prepared from butter oil via urea adductionMudgal, S., et al., Eur. J. Lipid Sci.Technol. 118: 669–674, 2016,http://dx.doi.org/10.1002/ejlt.201500110. Saturated branched chain fatty acids (BCFA) intake in the US is greater than that of other bioactive fatty acids (FA), yet little information is available on methodologies to concentrate them. We report here the effect of urea-to-FA (urea:FA) ratio, adduction time, and temperature on the enrichment of branched chain fatty acids (BCFA) from butter oil. Urea adducts precipitate both saturated and monounsaturated hydrocarbon chains as urea complexes, leaving solubilized polyunsaturated FA and BCFA in the non-urea adduct fraction (NUA). The optimum urea:FA ratio was found to be 4:1 and the optimum temperature to be 4°C. Adduction time had negligible effect on BCFA enrichment. Anteiso-15:0 was most enriched across major BCFA under all conditions of temperature, time, and urea:FA ratio studied. In our preferred embodiment, a two-stage urea adduction procedure applied to hydrolyzed butter oil resulted in an enrichment from <2% BCFA in the starting oil to >11% BCFA, indicating an enrichment factor of >6. The best method has a first stage performed at 4°C and urea:FA ratio of 4:1, and a second stage at 30°C and lower urea:FA ratio (2:1). Overall yield of BCFA in enriched fraction was about 10% of starting BCFA for two stages.

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inform June 2016, Vol. 27 (6) • 41

On June 16, 2015, the US Food and Drug Administration (FDA) finalized and published its determination that partially hydrogenated oils (PHO), the primary dietary source of artificial trans fats in processed foods, are not “generally recognized as safe” (GRAS) for use in human food. The FDA order specifies a compliance date of no later than June 18, 2018. We are already into June 2016, leaving the industry two years to comply. Substantial efforts have already been made to develop replace-ment solutions for industrially produced trans fats. Trans fats replacement solutions reviews most aspects of trans fats and replacement solutions. The book discusses several enabling technologies, such as formulation, trait-enhanced oils, palm and coconut oils and their fractions, and interesterified fats, that can be used to replace trans fats in food products. While manufacturers have been successful in creating PHO-free products, there is still a concern that the fats used to replace PHO might increase the amount of saturated fats in these products, as one of the easiest and cheapest ways to replace trans fats while achiev-ing solid fat functionality is to replace PHO with saturated fats such as palm oil. This could potentially become an issue in the near future. As manufacturers begin looking for innovative techniques to create trans-free fats with the lowest possible levels of satu-rated fats, Trans fats replacement solutions is a good platform for considering multiple replacement strategies. For exam-ple, the book puts an interesting spin on how to design ideal designer fats and oleogels that function as trans-free solutions without adding saturated fats. Per the book, such approaches may serve as long-term solutions as opposed to straight replacement through saturated fats. However, the cost, functionality, and feasibility of implementing such solutions on a commercial scale has not been discussed and remains uncertain. It would have been helpful had the book included more discussions about the limitations of such technologies. Further discussion about the potential of trans-fat replace-ment to increase saturated fats in the diet, and the use of oleo-gels and designer fats in preventing such an increase, would be meaningful in the coming years and worth a read for future formulators.

When communicating about trans fats, general audiences often do not understand that there are different kinds of trans fats, including the artificially processed trans fats that are pro-duced through partial hydrogenation, the artificially processed trans fats that are used to create CLA supplements, natural trans fats, and ruminant trans fats. This book nicely touches upon the need for a proper definition of trans fats, and the authors successfully define the multiple types of trans fats and their effects on health with clarity. It would have been interest-ing if the authors had similarly explained the effect these multi-ple types of trans fats have on the functional properties in food applications. The most comprehensive work covered in the book relates to trans fat analysis, which becomes crucial as we move away from industrially produced PHOs completely. The importance of quick analytical techniques using Fourier trans-form-near infrared spectroscopy (FT-NIR) are re-emphasized, although validation work for FT-NIR still needs to be done. What really impresses me about this book is the breadth of its content, and its balanced coverage of chemistry, processing, analysis, and regulation. Initially, the book comes across as a technical book, but then it neatly covers the regulatory details as well. Moreover, it provides a global perspective on the replacement efforts and regulations of highest importance to global multi-national companies. The geographical regions dis-cussed include North America, Europe, South America, China, Japan, India, Malaysia, Australia, and New Zealand, with a com-prehensive chapter dedicated to each one of those regions. Therefore, this book will be of value to a wide range of read-ers, from experienced scientists and technical leaders to regu-latory professionals in all parts of the world. The simplicity of the language used to explain highly technical terms also makes the book appealing for general audiences. All in all, Trans fats replacement solutions is a valuable book for all trans-free fat/oil designers, trans-free product re-formulators, and regulatory professionals.

Utkarsh Shah is a senior scientist at The Hershey Company. He can be contacted at ushah@hersheys.com.

Trans fats replacement solutions

BOOK REVIEW

Utkarsh shah

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TechnologyManochehr Bahmaie, Behshahr Ind CoVivek Bansal, Brissun Technologies Pvt LtdAmitkumar BarotJames Barren, Kalsec IncChyree Batton, SC Johnson & SonScott Bean, USDA ARS CGAHREric Bell, Valtris Specialty ChemicalsP. Scott Bening, MonoSol LLCJim Benson, Crown Iron Works IncAmanda Bergamin, CSIRO Food and NutritionRyan Berko, Cargill IncMatthew Bernart, Pharmatech IncCornelius Bessler, Dalli-Werke GmbH & Co KGSunil Bhagwat, Institute of Chemical

TechnologyShuang Bi, Northeast Agricultural UniversityNirupam Biswas, Monash University

MalaysiaRebecca BlahoskyCory Blanchard, Inventure Renewables IncEllen BloksmaLaurine Bogaert, OLEADChristopher Borbone, VICAMMike Borel, Context NetworkSwadesh Bose, ITS Testing Services (M) Sdn

BhdRyan BoydTatiana Bradaschia, Cargill Agricola SAJonathan Brekan, Elevance Renewable

SciencesDiana Budde, Land O’Lakes IncSuzanne Budge, Dalhousie UniversityJiajia Cai, Texas A&M UniversityRichard Cairncross, Drexel UniversityRachel Campbell Mertz, Stratas FoodsWenming Cao, Wilmar (Shanghai) Biotech

R&D CtrMark Carkhuff Marcos Cau, YPE--Quimica Amparo

Deborah Chance, University of MissouriLim Chang Hyuk, Aekyung IndustryDavid Changaris, Ceela Naturals LLCDhirajlal ChauhanBing-Hung Chen, National Cheng Kung

UniversityJingjing Chen, Jiangnan UniversityJingnan Chen, Zhejiang UniversitySi Chen, Northeast Agricultural UniversityWai Keat Chen, University of MalayaPeng Cheng, Nankai UniversityAnis ChikhouneJangwoo Chu, Oh Sung Chemical Ind CoMin-Yu Chung, Korea Food Research InstituteRachel Cole, Ohio State UniversityFang Cong, WilmarLanfranco Conte, Universita of UdineZachary Cooper

CorbionMarisol Cordova Barragan, UASLPJessica Cortopassi, Corto Olive CoPrudence Dauphinee, DSM Nutritional

ProductsChad De Mill, Utah State UniversityMarvin De Tar, Molecular Technologies LtdCedric Deherripon, Vandeputte

OleochemicalsEduard P.P.A. Derks, DSM ResolveShrinivas Deshmukh, Camlin Fine Sciences

LtdCharlotte Deyrieux, CIRAD UMR IATEStephen Diegelmann, Afton ChemicalWilliam Dillavou, Stepan CoJian Ding, Northeast Agricultural UniversityJixuan Dong, Northeast Agricultural

UniversityXuyan Dong, Oil Crops Research Institute,

CAASMichael Dreja, Henkel AG & Co KGaAMannu Dwivedi, MSUIngolf Ellermann, Crown Iron Works - CMP

SketYussef Esparza, University of AlbertaFrancisco Fabregues, Pinnacle Foods, IncAixing Fan, Colgate-PalmoliveHemlata Faujdar, Indira Gandhi National

Open UniversityBen Floan, Crown Iron Works IncGarrick Florence, Stratas FoodsAna Forgiarini, Universidad De Los Andes,

Lab FIRPMasato Fukui, Lion CorpNoelle Fuller, University of GeorgiaRamiro Galleguillos, LubrizolRichard Galloway, QUALISOYKadar Gedi, Sun Products CorpMajd GhadbanJaeton Glover, Surface Chemists of Florida IncSachin Goel, University of TorontoLuis Gomez, AAK USA Inc

Guillermina Gonzalez, RAGASASelene Gonzalez, University of AlbertaSai Monaj Gorantla, Indian Institute of

Chemical TechnologyTsuyoshi Goto, Kyoto UniversityMichael Granvogl, Technical University of

MunichLiwei Gu, University of FloridaAndrea Guedes, EMBRAPAAlejandro GugliucciFredrik Gumpel, NovozymesFatma Gunduz Balpetek, Ege UniversitySahil Gupta, Florida State UniversityNichole Halliday, RothsayTianxiang Han, Northeast Agricultural

UniversityHiroshi Hara, Hokkaido UniversityDerell HardmanMarc HarrisonDustin Hawker, BASF CorpBrett Healey, Church & Dwight Co IncMike Heard, ConAgra FoodsKate Hemming, Perdue AgribusinessTasha Hermes, Cargill IncDerek Hess, Utah State UniversityShimizu Hidenori, Nitto Pharmaceutical

Industries LtdJessica Hinkle, NOW FoodsSeng Soi Hoong, Malaysian Palm Oil BoardFenghong Huang, Oil Crops Reaearch

Institute, CAASNatalia Huerta, ClariantChazley Hulett, Montana State University,

NorthernKosuke Ichihashi, Lion Corp

Intertek USA IncChinami Ishibashi, Hiroshima UniversitySatoru Ishihara, Amano Enzyme USA Co LtdBaraem Pam Ismail, University of MinnesotaAlonso Iturralde, Industrial Danec SAAshok Jain, Vibrandt Project Consultants

(P) LtdHitesh Jain, Gagan InternationalAnne-Helene Jan, Montpellier SupAgroZan Jiang, Guangzhou Blue Moon Industrial

CoMareile Job, Henkel AG & Co KgaAPhilip Johnson, University of Nebraska,

LincolnRichard Johnson, Reckitt BenckiserDavid Joiner, Novozymes North America IncAlexandra Jones, Advanced Fuels CenterAndrew Jones, Activated Research CoJennifer Kaiser, Abbott NutritionKarina Kamisato, Alicorp SAAVikas Kardam, Indian Institute of TechnologyYutaro Kataoka, Nisshin OilliO Group LtdJoel Kaufmann, Wenck Associates IncSheshrao Kautkar, GB Pant University of

Agriculture & Technology

Diane Kelly, Swansea UniversityLisa Kelly, QUALISOYSteven Kelly, Swansea UniversityAlexandra Kendall, University of ManchesterSalma Khalifa, Savola Food CoAbolhassan Khalili, Iranian Vegetable Oil

Industry AssnSachin Khapli, New York University Abu

DhabiDmitriy Khatayevich, Impossible FoodsKkotsan Kim, Korea UniversityTaehoon Kim, Korea UniversityMichael KimballJulie Kindelspire, POET LLCKohey Kitao, Nitto Pharmaceutical Industries,

Ltd.Izabela Korwel, HRI LabsChristoph Krumm, University of MinnesotaDmitry Kuklev, W2Fuel LLCOh-Jea Kwon, Oh Sung Chemical Ind CoJonathan Lai, E2P2L - Solvay ChinaRicky Lam, AGT FoodsNikkia Lassere, Intertek USA IncByung Lee, Korea Res Institute of Chem TechJeunghee Lee, Daegu UniversityJung-Hoon Lee, Fort Valley State UniversityKi-Teak Lee, Chungnam National UniversityMatt Legg, Phillips 66Christophe Len, Universite de Technologie de

CompiegneBing Li, SC JohnsonJiani Li, Northeast Agricultural UniversityJingbo Li, Aarhus UniversityJuan Li, Omega Protein IncQiuhui Li, Northeast Agricultural UniversityXu Li, Jiangnan UniversityJunmei Liang, Wilmar Biotech R&D Ctr Co LtdWang Liao, University of AlbertaCarli LiguoriDanilo Lima, brprocessSean Liu, USDA ARSYuanfa Liu, Jiangnan UniversityHaihua Long, Guangzhou Blue Moon

Industrial CoYao Lu, DSM Nutritional ProductsFernando Luna Cruz, Mone ForwardingHenrik Lund, Novozymes ASXiaolan Luo, Ohio State UniversityWenjun Ma, Northeast Agricultural

UniversityJohn MacKay, Waters Technologies CorpMonika Madhav, Intertek USA IncAmborummal MadhavanSamantha Magee, FiltercorpRobert Maloney, Maloney Commodity

Services IncEmerson Mansano, Coamo Agroindustrial

CooperativaEbner Manuel, Sun Products CorpHui-Ting Mao, Northeast Agricultural

UniversityDallas Matz, SC Johnson & Son IncPhilip Mausberg, University of SaskatchewanVera Mazurak, University of Alberta

AOCS is proud to welcome our newest members*.*New and reinstated members joined from January 1 through March 31, 2016.

NewMbrs-Jun16i-2pg.indd 2 4/21/16 2:12 PM

All members contribute to thesuccess of the Society while

furthering their professional goals.

Anthonette McCoy, Nu SkinDennis McCullough, Process Plus LLCAlex McCurdy, POET LLCTerence McGeown, Natures Crops

InternationalAleisha McLachlan, DSM Nutritional Products

CanadaJames McMordieSheena McNeill, Intertek Testing Services

Canada LtdRabiatul Adawiyah Md. Nazeri, University

of MalayaCarlos Isaac Medrano Ceja, Aceitera Mevi

MexicoRajesh MeenaPatrick Memoli, Rivertop RenewablesRobert Menzies, Gusmer Enterprises IncFrancoise Michel Salaun, Diana Pet FoodMatthew MillerMudasir Mir, Pondicherry UniversityAna MirandaYoshitaka Miyamae, Lion CorpJunki Miyamoto, Hiroshima UniversityAhmed Mohamed Gad, Arma GroupCharles Moorefi eldMubetcel Moorefi eld, Hardy Industrial

TechnologiesArun Moorthy, University of GuelphJoseph Moritz, BASF CorpKelly Muijlwijk, Wageningen UniversityRemco Muntendam, DSMSatoshi Nagaoka, Gifu UniversitySajo Naik, Oil-Dri Corp of AmericaTheo Neutzling, Crown Iron Works - CPM SketKah Soon Ng, PGEO Edible Oils Sdn BhdRonald NobleLeonel Ogando Familia, Cesar Iglesias SACarolina OlivaresJake Olson, University of Wisconsin, MadisonGreg O’Neil, Western Washington UniversityBrooke Oot, CSM Bakery Solutions

Organic TechnologiesCarlos Ortiz, INOLASANurul Aifaa Osman Hassan, University of

MalayaMizue Ouchi, Kao CorporationMark Oxford, DSM Nutritional ProductsRobert Packer, PerkinElmer CorpRaul Padilla, Clariant (Mexico) SA de CVElena Papamiltiadous, La Trobe UniversityEun Young Park, Korea Christian UniversityHae Ryung Park, Korea UniversityChiragkumar PatelDebjyoti PaulCorey Paulson, Crown Iron Works IncDavid Pears, Revolymer (UK) LtdCao Peirang, Jiangnan UniversityAlyssa Perrard, CESI ChemicalBryan Petrak, AAK USA IncJames Petrie, CSIRO AgriculturePavlos Pettas, Pavlos N Pettas SAFrank Pifer, Perdue AgribusinessPrasanth Pillai, Trent UniversityDan Piorkowski, Sun Products Corp

Pawitchaya Podchong, Silpakorn UniversityPoornesh Ponnekanti, New York Institute of

TechnologySurya Prakash, MNIT JaipurPalak Pujara, SC Johnson & SonAndres Puppato, Dallas Group of AmericaCecilia Rangel, Instituto TecnologicoRupesh Ranjan, UDCT AmravatiShahidah Rashid, University of Malaya,

UMCILShivam RathiMarisa Regitano Darce, Universidade De Sao

Paulo ESALQSteven Reider, LubrizolEleazer Resurreccion, Montana State

University NorthernDoug Rivers, ICM IncJim Robertson, CorbionCesar Rodriguez, Colgate PalmoliveBrian Rohrback, Infometrix IncKaitlin Roke, University of GuelphAlfred Rolle, DSM Nutritional ProductAlexandre Romanens, Sani Marc GroupLaurence Romsted, Rutgers, The State

University of New JerseySiti Rohayu Rubaidi, University of MalayaMackenzie Russo, Kemin Industries IncHamid Saadat, Sun Products CorpJobiah Sabelko, Lubrizol Advanced MaterialsKatsuyoshi Saitou, Kao CorpOsama SalihAshwin Sancheti, University of AkronFazrizatul Shakilla Sani, University of MalayaAnwesa SarkarMd. Zaidul Sarker, International Islamic

University MalaysiaStephanie Schmidt, Louis Dreyfus

CommoditiesJeff Scholten, Jost Chemical CompanyKnut Fredrik Seip, Aker BiomarineShigeru Sekine, Nikko Chemicals Co LtdVicky Seto, Adamson LabPhilip Shaff er, Novozymes North AmericaNan ShangVibhu Sharma, University of Texas, ArlingtonHongwei Shen, Colgate-Palmolive CompanyYoun Shim, University of SaskatchewanJaclyn Shingara, Univar USAMei-Ling Shotts, Ohio State UniversityGilberto Sifuentes, Louis Dreyfus

Commodities Simmons Grain Co

J. Eric Simmons, Simmons Grain CoSubhash Chand Singhal, Shri Niwasji Oil

Refi ners Pvt LtdKubra Sislioglu, Inonu UniversityMichal Siwek, Reckitt BenckiserAlexandra Smith, University of GuelphChelsea Smith, Sun Products CorpSteven Smith, University of TasmaniaJonathan SmutsMichele Stasiulewicz, DSM Nutritional

ProductsLynn Stephenson, Sigma Aldrich

Lucas Stolp, University of MinnesotaChien-Yuan SuMaeva Subileau, Montpellier SupAgroJenna Sullivan Ritter, Nature’s Way CanadaJoanne Sullivan, Pinnacle FoodsHongbo Sun, Northeast Agricultural

UniversityShangde Sun, Aarhus UniversityEric SvensonLaura Szymczak, LonzaMasaki Takaishi, Meiji Co LtdIgarashi Takako, Kao CorpMichiki Takeuchi, Kyoto UniversityKeisuke Tanaka, Nikkol Group Cosmos Tech

Ctr CoJenny Tang, DSMAnhad Tayade, IIM ShillongAbbey Thiel, University of Wisconsin,

MadisonCrista Thomas, Texas Tech UniversityBrian Eckyman Tiensa, University of GuelphShozo Tomonaga, Kyoto UniversityEric Torres, Utah State UniversityElke Trautwein, Unilever R&DTuyen Truong, University of QueenslandApollinaire Tsopmo, Carleton UniversityBarry Tulk, DuPont Nutrition & HealthAli UbeyitogullariChinonye UdechukwuShizuo Ukaji, Nikko Chemicals Co LtdMontes Ulibarri, Sun Products CorpAman Ullah, University of AlbertaAya Umeno, Advanced Industrial Sci & TechBijaya Uprety, Lakehead UniversityRavi Kiran Varma VadlakondaJohn van Antwerp, Waters CorpGary VardonKumar Vasist, Abbott LaboratoriesLuis Vazquez, Universidad Autonoma de

MadridVeronique Vie, Rennes 1 UniversitySamantha VieiraErick Villegas-Castro, Universidad De Costa

RicaDouglas Vredeveld, Amway CorpThanh Vu, University of Massachusetts,

AmherstLlimin Wang, Northeast Agricultural

UniversityZhichao Wang, EcoEngineersZhongjiang Wang, Northeast Agricultural

UniversityZhongni Wang, Shandong Normal UniversityRobert Ward, Utah State University

Hideaki Watanabe, Lion CorpFang Wei, Oil Crops Research InstituteKarl Wei, Procter & Gamble

Wenck Associates IncSean White, EPL Bio Analytical ServicesAlejandra WiedemanDylan Wilks, Orange Photonics IncCody Wilson, Eastman ChemicalTom Wingfi eld, Phillips 66Randall Wood, Procter & Gamble CoVictor Hsuehli Wu, Standard Foods Corp,

TaiwanVictoria WuSuo Xiao, University of AkronXiaochao Xiong, Washington State UniversityLiang Xu, Northeast Agricultural UniversityAmar Yadav, Lucknow UniversityDeepak Yadav, Laxminarayan Institute of

TechnologyKoichi Yamada, Nitto Pharmaceutical

Industries LtdZhi-Hong Yang, National Heart, Lung &

Blood InstNanthan Yogachandran, BungeSue Young, Crown Iron Works CoWenlin YuElina Zailer, Spectral ServiceQiaozhi Zhang, Northeast Agricultural

UniversityRuojie ZhangXiaoyuan Zhang, Northeast Agricultural

UniversityZipei ZhangMingming Zheng, Oil Crops Research

InstituteHui Zhou, Nu SkinYing Zhu, Northeast Agricultural UniversityLana Zivanovic, Mars North AmericaXiaoshuang Zou, Northeast Agricultural

University

Corporate Member

To become a member of AOCS, complete and fax back the membership application in this issue or contact us.

membership@aocs.orgwww.aocs.org/join

Corporate memberships are available!Contact us today and fi nd out how your company can become a vital part of the AOCS network.

membership@aocs.org

NewMbrs-Jun16i-2pg.indd 3 4/21/16 2:12 PM

Membership Application 16INF

P.O. Box 17190, Urbana, IL 61803-7190 USAP: +1 217-693-4813 | F: +1 217-693-4857 | membership@aocs.org | www.aocs.org20

16

Please print or type.

Encouraged to join by

❏ Dr. ❏ Mr. ❏ Ms. ❏ Mrs. ❏ Prof.

Last Name/Family Name First Name Middle Initial

Firm/Institution

Position/Title

Business Address (Number, Street)

City, State/Province

Postal Code, Country Birthdate (mm/dd/yyyy)

Business Phone Fax Email

(Expected) Graduation Date (mm/dd/yyyy)

MEMBERSHIP DUES U.S./Non-U.S. Surface Mail Receive Inform via Airmail (Non-U.S.) $ ❏ Active . . . . . . . . . . . . . . . . . . . . ❏ $179 . . . . . . . . . . . . . . . . . . . . . ❏ $269❏ Corporate (Bronze) . . . . . . . . . . ❏ $875 . . . . . . . . . . . . . . . . . . . . . ❏ $875❏ Student* . . . . . . . . . . . . . . . . . . ❏ $ 0 . . . . . . . . . . . . . . . . . . . . ❏ N/A

Active membership is “individual” and is not transferable. Membership year is from January 1 through December 31, 2016. *Complimentary student membership includes free access to online Inform only. Stude nt membership applies to full-time graduate students working no more than 50% time in professional work, excluding academic assistantships/fellowships.

OPTIONAL TECHNICAL PUBLICATIONS $ ❏ JAOCS — $185 | ❏ Lipids — $185 | ❏ Journal of Surfactants and Detergents — $185 These prices apply only with membership and include print and online versions and shipping/handling.

DIVISIONS AND SECTIONS DUES (Division memberships are free for students.) $ Divisions Dues/Year Divisions Dues/Year Sections Dues/Year Sections Dues/Year❏ Agricultural Microscopy $16 ❏ Lipid Oxidation and Quality $10 ❏ Asian $15 ❏ European $25❏ Analytical $15 ❏ Phospholipid $20 ❏ Australasian $25 ❏ Indian $10❏ Biotechnology $20 ❏ Processing $10 ❏ Canadian $15 ❏ Latin American $15❏ Edible Applications Technology $20 ❏ Protein and Co-Products $15 ❏ China FREE ❏ Health and Nutrition $20 ❏ Surfactants and Detergents $30 ❏ Industrial Oil Products $15

MEMBERSHIP PRODUCTS $ ❏ Membership Certifi cate: $25 | ❏ AOCS Lapel Pin: $10❏ Membership Certifi cate and AOCS Lapel Pin: $30

PREFERRED METHOD OF PAYMENT❏ Check or money order is enclosed, payable to AOCS in U.S. funds drawn on a U.S. bank.

❏ Send bank transfers to: Busey Bank, 100 W. University, Champaign, IL 61820 USA. Account number 11508361. Reference: 16INF MEMB. Routing number 071102568. Fax bank transfer details and application to AOCS.

❏ Send an invoice for payment. (Memberships are not active until payment is received.)

❏ To pay by credit card, please use our online application (www.aocs.org/join) or contact us at +1 217-693-4813.

Dues are not deductible for charitable contributions for income tax purposes; however, dues may be considered ordinary and necessary business expenses.

Total Remittance

$

AOCS: Your international forum for fats, oils, proteins, surfactants, and detergents.

This Code has been adopted by AOCS to defi ne the rules of professional conduct for its members.

AOCS Code of Ethics • Chemistry and its application by scientists, engineers, and technologists have for their prime objective the advancement of science and benefi t of mankind. Accordingly, the Society expects each member: 1) to be familiar with the purpose and objectives of the Society as expressed in its articles of incorporation; to promote its aim actively; and to strive for self-improvement in said member’s profession; 2) to present conduct that at all times refl ects dignity upon the profession of chemistry and engineering; 3) to use every honorable means to elevate the standards of the profession and extend its sphere of usefulness; 4) to keep inviolate any confi dence that may be entrusted to said member in such member’s professional capacity; 5) to refuse participation in questionable enterprises and to refuse to engage in any occupation that is contrary to law or the public welfare; 6) to guard against unwarranted insinuations that refl ect upon the character or integrity of other chemists and engineers.

2016 MbrApp-1p-INF.indd

2016 MbrApp-1p-INF.indd 1 3/28/16 5:30 PM

• Hennessy, A.A., P.R. Ross, G.F. Fitzgerald, and C. Stanton, Sources and bioactive properties of conjugated dietary fatty acids

• Emery, J.A., F. Norambuena, J. Trushenski, and G.M. Turchini, Uncoupling EPA and DHA in fish nutrition: Dietary demand is limited in atlantic salmon and effectively met by DHA alone

• Czajkowska-Mysłek, A., U. Siekierko, and M. Gajewska, Application of silver ion high-performance liquid chromatogra-phy for quantitative analysis of selected n-3 and n-6 PUFA in oil supplements

• Baack, M.L., S.E. Puumala, S.E. Messier, D.K. Pritchett, and W.S. Harris, Daily enteral DHA supplementation alleviates deficiency in premature infants

• Tan, L., X. Xin, L. Zhai, and L. Shen, Drosophila fed ARA and EPA yields eicosanoids, 15S-Hydroxy-5Z,8Z, 11Z, 13E-eicosatetrae-noic acid, and 15S-Hydroxy-5Z,8Z,11Z,13E,17Z-eicosapentaenoic acid

• Rao, Y.P.C., P.P. Kumar, and B.R. Lokesh, Molecular mechanisms for the modulation of selected inflammatory markers by dietary rice bran oil in rats fed partially hydrogenated vegetable fat

• Ding, B.-J., et al., The yeast ATF1 acetyltransferase effi ciently acetylates insect pheromone alcohols: implications for the biological production of moth pheromones

• Cavallini, G., et al., A component of the cellular antioxidant machinery

• Brose, S.A., S.A. Golovko, and M.Y. Golovko, Brain 2-arachidon-oylglycerol levels are dramatically and rapidly increased under acute ischemia-injury which is prevented by microwave irradia-tion

• Rider T., LeBoeuf R.C., Tso P., Jandacek R.J., The use of kits in the analysis of tissue lipids requires validation

Lipids (April)

•

• Hosseini, H., M. Ghorbani, N. Meshginfar, and A.S. Mahoonak, A review on frying: procedure, fat, deterioration progress and health hazards

• Xia, W., S.M. Budge, and M.D. Lumsden, 1H-NMR characterization of epoxides derived from polyunsaturated fatty acids

• Montpetit, A. and A.Y. Tremblay, A quantitative method of analysis for sterol glycosides in biodiesel and FAME using GC-FID

• Ok, S., Authentication of commercial extra virgin olive oils • Croat, J.R., M. Berhow, B. Karki, K. Muthukumarappan, and W.R.

Gibbons, Conversion of canola meal into a high-protein feed additive via solid-state fungal incubation process

• He, W.-S., Q. Liu, H. Yu, X.-J. Si, and J.-K. Zhang, Efficient synthesis of octacosanol linoleate catalyzed by ionic liquid and its structure characterization

• Cheetangdee, N. and S. Benjakul, Oxidation and colloidal stability of oil-in-water emulsion as affected by pigmented rice hull extracts

• Álvarez, C.A. and C.C. Akoh, Preparation of infant formula fat analog containing capric acid and enriched with DHA and ARA at the sn-2 position

• Jana, S. and S. Martini S., Phase behavior of binary blends of four different waxes

• Farhoosh, R., A. Sharif, M. Asnaashari, S. Johnny, and N. Molaahmadibahraseman, Temperature-dependent mechanism of antioxidant activity of o-Hydroxyl, o-methoxy, and alkyl ester derivatives of p-hydroxybenzoic acid in fish oil

• Moreau, R.A., A.F. Harron, M.J. Powell, and J.L. Hoyt, A compari-son of the levels of oil, carotenoids, and lipolytic enzyme activities in modern lines and hybrids of grain sorghum

• Macias-Rodriguez, B. and A.G. Marangoni, Physicochemical and rheological characterization of roll-in shortenings

• Thompson, M.M., et al., Analysis of vitamin K1 in soybean seed: assessing levels in a lineage representing over 35 years of breeding

• Nguyen, Q., et al., Physicochemical properties and ACE-I inhibitory activity of protein hydrolysates from a non-genetically modified soy cultivar

• Chew, S.-C. and K.-L. Nyam, Oxidative stability of microencapsu-lated kenaf seed oil using co-extrusion technology

Journal of the American Oil Chemists’ Society (April)

44 • inform June 2016, Vol. 27 (6)PUBLICATIONS

Membership Application 16INF

P.O. Box 17190, Urbana, IL 61803-7190 USAP: +1 217-693-4813 | F: +1 217-693-4857 | membership@aocs.org | www.aocs.org20

16

Please print or type.

Encouraged to join by

❏ Dr. ❏ Mr. ❏ Ms. ❏ Mrs. ❏ Prof.

Last Name/Family Name First Name Middle Initial

Firm/Institution

Position/Title

Business Address (Number, Street)

City, State/Province

Postal Code, Country Birthdate (mm/dd/yyyy)

Business Phone Fax Email

(Expected) Graduation Date (mm/dd/yyyy)

MEMBERSHIP DUES U.S./Non-U.S. Surface Mail Receive Inform via Airmail (Non-U.S.) $ ❏ Active . . . . . . . . . . . . . . . . . . . . ❏ $179 . . . . . . . . . . . . . . . . . . . . . ❏ $269❏ Corporate (Bronze) . . . . . . . . . . ❏ $875 . . . . . . . . . . . . . . . . . . . . . ❏ $875❏ Student* . . . . . . . . . . . . . . . . . . ❏ $ 0 . . . . . . . . . . . . . . . . . . . . ❏ N/A

Active membership is “individual” and is not transferable. Membership year is from January 1 through December 31, 2016. *Complimentary student membership includes free access to online Inform only. Stude nt membership applies to full-time graduate students working no more than 50% time in professional work, excluding academic assistantships/fellowships.

OPTIONAL TECHNICAL PUBLICATIONS $ ❏ JAOCS — $185 | ❏ Lipids — $185 | ❏ Journal of Surfactants and Detergents — $185 These prices apply only with membership and include print and online versions and shipping/handling.

DIVISIONS AND SECTIONS DUES (Division memberships are free for students.) $ Divisions Dues/Year Divisions Dues/Year Sections Dues/Year Sections Dues/Year❏ Agricultural Microscopy $16 ❏ Lipid Oxidation and Quality $10 ❏ Asian $15 ❏ European $25❏ Analytical $15 ❏ Phospholipid $20 ❏ Australasian $25 ❏ Indian $10❏ Biotechnology $20 ❏ Processing $10 ❏ Canadian $15 ❏ Latin American $15❏ Edible Applications Technology $20 ❏ Protein and Co-Products $15 ❏ China FREE ❏ Health and Nutrition $20 ❏ Surfactants and Detergents $30 ❏ Industrial Oil Products $15

MEMBERSHIP PRODUCTS $ ❏ Membership Certifi cate: $25 | ❏ AOCS Lapel Pin: $10❏ Membership Certifi cate and AOCS Lapel Pin: $30

PREFERRED METHOD OF PAYMENT❏ Check or money order is enclosed, payable to AOCS in U.S. funds drawn on a U.S. bank.

❏ Send bank transfers to: Busey Bank, 100 W. University, Champaign, IL 61820 USA. Account number 11508361. Reference: 16INF MEMB. Routing number 071102568. Fax bank transfer details and application to AOCS.

❏ Send an invoice for payment. (Memberships are not active until payment is received.)

❏ To pay by credit card, please use our online application (www.aocs.org/join) or contact us at +1 217-693-4813.

Dues are not deductible for charitable contributions for income tax purposes; however, dues may be considered ordinary and necessary business expenses.

Total Remittance

$

AOCS: Your international forum for fats, oils, proteins, surfactants, and detergents.

This Code has been adopted by AOCS to defi ne the rules of professional conduct for its members.

AOCS Code of Ethics • Chemistry and its application by scientists, engineers, and technologists have for their prime objective the advancement of science and benefi t of mankind. Accordingly, the Society expects each member: 1) to be familiar with the purpose and objectives of the Society as expressed in its articles of incorporation; to promote its aim actively; and to strive for self-improvement in said member’s profession; 2) to present conduct that at all times refl ects dignity upon the profession of chemistry and engineering; 3) to use every honorable means to elevate the standards of the profession and extend its sphere of usefulness; 4) to keep inviolate any confi dence that may be entrusted to said member in such member’s professional capacity; 5) to refuse participation in questionable enterprises and to refuse to engage in any occupation that is contrary to law or the public welfare; 6) to guard against unwarranted insinuations that refl ect upon the character or integrity of other chemists and engineers.

2016 MbrApp-1p-INF.indd

2016 MbrApp-1p-INF.indd 1 3/28/16 5:30 PM

46 • inform June 2016, Vol. 27 (6)LATIN AMERICA UPDATE

leslie Kleiner

Latin America Update is a regular Inform column that features information about fats, oils, and related materials in that region.

Olive oil production in south America: Uruguayan extra-virgin olive oil

When thinking about olives and olive oil, it is common to picture scenes from the Mediterranean. However, various Latin American countries are olive oil producers as well. To learn more about olive oil production in Uruguay, I interviewed Professor Bruno Irigiaray, from the Fats and Oils Laboratory at the Chemistry Department School of the Universidad de la República, Uruguay.

inform June 2016, Vol. 27 (6) • 47

q: Which MERcOsUR member countries produce olive oil, and what is their annual production?

A: Argentina, Brazil, Chile, Peru, Mexico, and Uruguay are some of the main olive-oil- producing countries in Latin America. There is also smaller-scale production in Bolivia, Colombia, and Ecuador. The producing countries that are members of MERCOSUR are Argentina, Bolivia, Brazil, and Uruguay. However, only Argentina, Chile, and Uruguay are members of the Consejo Oleícola Internacional (IOC: International Olive Council). According to information provided by IOC, the 2014–2015 olive oil production in Uruguay, Argentina, and Chile, was 1,500, 6,000, and 24,000 metric tons (MT), respectively.

q: What are common methods of olive oilproduction in Uruguay?

A: Only extra-virgin olive oil is produced in Uruguay. There is no refining of oils of lesser quality, due to the lack of indus-trial plants for that purpose. Furthermore, Uruguay aims to produce high-quality oils, and in consequence the priority is to produce extra-virgin olive oil in compliance with analytical testing as established by the methodology specified by IOC.

q: How is olive oil characterized, and howdo Uruguayan oils differ from those produced in Mediterranean regions?

A: The fatty acid profile is an important parameter when analyzing olive oil, and this profile is expected to fall within the parameters established by IOC. Another important factor is

that of the polyphenols present in the oil. Many times, it is dif-ficult to compare polyphenol levels among samples of different origins due to differences in the methodology used. However, recent studies performed in Spain report polyphenol levels on two- or three-phase extraction olive oil ranging between 50 and 800 ppm. Uruguayan olive oil has polyphenol levels among the reported ranges but below 400 ppm.

q: How would you describe the flavor profile of Uruguayan olive oil?

A: The flavor profile of Uruguayan olive oil depends, as in olive oil from any country of origin, on the olive cultivar, its quality, and other factors such as climate and irrigation. Olive oil arising from the Arbequina variety tends to be sweet, less bitter and spicy, and with molasses notes, while other variet-ies such as Coratina and Picual have intensely bitter and spicy notes. Uruguay has an IOC-recognized olive oil tasting panel which has been active since the year 2012.

q: What are the waxes from Uruguayan olive like?

A: The waxes profile is influenced by olive variety, stor-age, and climatic conditions. In general, in Uruguayan extra virgin olive oils the waxes are mostly comprised of 40 and 42 carbons, and waxes of 44 and 46 carbons are not usually detected.

latin America Update is produced by leslie Kleiner, R&D project coordinator in confectionery Applications at Roquette Americas, Inc., geneva, Illinois, UsA, and a contributing editor of Inform. she can be reached at lEslIE.KlEINER@roquette.com.

48 • inform June 2016, Vol. 27 (6)

Q:

A:

Tips from A doctoral student in food science wanted to know if bio-diesel producers would be willing to pay a premium for distillers corn oil with a lower free fatty acid (FFA) content.

q: An article in the March 2016 issue of Inform reveals that process contaminants are created when edible fats and oils are exposed to high temperatures and long residence times during traditional deodorization. It seems to me that a molecular still could prevent, or at least minimize, formation of harmful compounds, as the exposure to high tempera-tures is extremely short (a few seconds), compared to hours of exposure during traditional deodorization. Why aren’t wiped-film evaporators, short-path distillers, or molecular stills commonly used for deodorizing edible fats and oils? A: Here is a summary of the responses. • Wiped-film evaporators or molecular stills are an order

of magnitude more expensive than the deodorizers used today. In Southeast Asia, typical capacity requirements are between 1,500–3,000 tons per day of oil per deodor-izer. Multiple wiped-film evaporators or molecular stills would be needed to reach these capacity requirements, which would drive up capital expenditures. With palm oil, more time under high temperature is needed to break down the color and enable the oil to become vola-tile enough to be stripped. Typically, one hour of resi-dence time under high temperature is required to meet the market demand for oil that is low in (red) color. This long residence time is practical in a tray deodorizer, but not in a wiped-film evaporator. When the temperature and pressure conditions required to evaporate some of the contaminants are reached, the monoglycerides and diglycerides are then distilled away. This moves a sig-nificant portion of the yield from high- value palm oil to lower-value palm fatty acid distillate, which has a signifi-cantly negative impact on refining margins.

• Molecular distillation was thought to be the best solution for stripping/physical refining of high-free-fatty-acid (FFA) rice bran oil (FFA as high as 30%). However, one such

installation in India with huge capital expenditures failed measurably. Molecular distillation (short-path distilla-tion) was very selective in removing the fatty acids and other lipid moieties rapidly, based on molecular weight as well as absolute pressure in the system, but in doing so all the broken down color bodies were left behind in the deodorized/de-acidified oil. The distilled fatty acids produced were almost water- white, but the oil itself was dark-colored and could not be reduced by solution, as it was a totally "fixed color." It is true that forma-tion of 3-MCPD esters is an issue, but the retention time required is not for the heat-bleaching alone. Some oils and specialty fats, such as cocoa butter and sal oil, con-tain pesticides that can be removed only with a longer retention at relatively low deodorization temperatures.

• Molecular distillation is a fantastic simple unit operation for heat-sensitive materials like tocopherols and omega-3 fatty acids. It is also good for smaller-capacity biodiesel distil-lation, as one can convert non-edible high-FFA oils into low FFA oils by simple one step molecular distillation.

• Wiped-film/short-path distillation can help recover some of the valuable nutraceuticals, such as tocopher-ols, tocotrienols, sesamin, and sterols that are lost during refining. Wiped-film/short-path distillation has also con-tributed a lot to the recovery of eicosapentaenoic acid (EPA)/docosahexaenoic acid (DHA) from fish oils, produc-tion of carotene-rich red palm oil, lecithin recovery, and the distillation of fatty acids, methyl esters, and glycer-ine. Capital expenses and color reduction are big issues when processing some high FFA oils by molecular distilla-tion, but niche oils such as sesame, rice bran, and corn—which have a high percentage of unsaponifiables and can be of huge therapeutic value—can certainly be processed by wiped film if we are willing relinquish the bias for low color that has gripped the entire industry for many years.

Tips from inform|connect is a regular Inform column that features tips and other discussion highlights from the community forum board at http://www.informconnect.org/home.

October 4–7, 2016. World Conference on Fabric and Home Care—Singapore 2016, Shangri-La Hotel, Singapore. http://singapore.aocs.org

April 30–May 3, 2017. AOCS Annual Meeting and Industry Showcases, Rosen Shingle Creek, Orlando, Florida, USA.

september 11–14, 2017. 17th AOCS Latin American Congress and Exhibition on Fats and Oils, Grand Fiesta Americana Coral Beach Hotel, Cancun, Mexico.

For in-depth details on these and other upcoming meet-ings, visit http://aocs.org/meetings or contact the AOCS Meetings Department (email: meetings@aocs.org; phone: +1 217-693-4821; fax: +1 217-693-4865).

AOcs Meeting Watch

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