AOCS – Crystallization of Lipids Conference

An exceptional program including the world’s leading researchers in crystallization was held on October 3 and 4rth in Toronto, Ontario, Canada immediately prior to the 23 Annual meeting of the Canadian Section of the American Oil Chemist’s Society.

The meeting was well attended by researchers from the United States, Japan, Europe, Canada, Mexico, and South America.

The technical program included:

Modelling the Crystallization Kinetics of Fats: Current Status.
Imogen Foubert, Katholieke Universiteit Leuven, Belgium

The Solid-Liquid Transition in Triglycerides via Raman Spectroscopy.
Dérick Rousseau, Ryerson University, Canada

Crystallization Control by Oil Composition Manipulation for Desired Product Quality.
Paul Smith, Cargill R&D Center Europe, Cargill Global Food Research, Belgium

A Review of Partial Coalescence.
Richard Hartel, University of Wisconsin, USA

High Intensity Ultrasound: An Additional Tool to Change the Microstructure of Lipids.
Silvana Martini, Department of Nutrition, Dietetics and Food Sciences, Utah State University, Logan, UT, USA
Microstructures of Fat Crystals Examined with Synchrotron Radiation Microbeam X-Ray Diffraction Techniques: Interfacial Heterogeneous Nucleation, Granular Crystals Formation and Fat Crystal Layers around Air Bubbles.
Kiyotaka Sato, Hiroshima University, Graduate School of Biosphere Science, Japan

Constructing Functional Networks with Zero trans and Lowered Saturated Fats: What Can We Learn from Phase Behavior of Lipids.
Suresh Narine, University of Alberta, Canada

Effect of Some Ingredients on Crystallization Rate of a Low trans Vegetable Ghee: Differential Scanning Calorimetry Study.
Manochehr Bahmaei^1,2, Faranak Kalantari¹, Ehsan Shoaei¹, Majid Ameri¹, ¹Behshar Industrial Co., Iran, ²Azad University, North Tehran Branch, Iran

Templated Co-crystallization of Cholesterol and Phytosterols from Microemulsions.
Shoshana Rozner¹, Inna Popov², Vladimir Uvarov², Abraham Aserin¹, Nissim Garti¹, ¹Casali Institute of Applied Chemistry, Institute of Chemistry, Faculty of Science, The Hebrew University of Jerusalem, Givat Ram Campus, Jerusalem 91904, Israel, ²The Unit for Nanoscopic Characterization, The Center for Nanoscience and Nanotechnology, Givat Ram Campus, The Hebrew University of Jerusalem, Jerusalem 91904, Israel

The Low trans Fat Trend and the Use of Different Crystallizers and their Effect in Margarine, Spreads, and Shortenings.
Anders Mølbak Jensen, Palsgaard USA, Morristown, NJ, USA

Structuring Edible Oils by Polymers and Surfactants.
T. Dey, A. Marangoni, University of Guelph, Department of Food Science, Guelph, ON N1G2W1, Canada

Structuring Oils without Solid Fat: Polymers, SAFINS, Structured Emulsions. The Next Frontier is Here.
Alejandro Marangoni, University of Guelph, Department of Food Science, Canada

Can the Fractal Model be used to Calculate the Strength of the van der Waals Force between Fat Crystals?.
F. Peyronel, A.G. Marangoni, University of Guelph, Guelph, ON, Canada

Visualization and Quantification of Nano-crystals in Fat Crystal Networks.
N.C. Acevedo, A.G. Marangoni, University of Guelph, Guelph, ON, Canada

Organogelation of Vegetable Oils by Candelilla Wax. Crystallization and Rheological Properties Under Static and Stirring Conditions.
J.F. Toro-Vazquez, J.A. Morales-Rueda, E. Dibildox-Alvarado, M.A. Charó-Alonso, M. Chopin-Doroteo, Universidad Autonoma de San Luis Potosi, Facultad de Ciencias Quimicas-CIEP, San Luis Potosi, SLP, Mexico

Pre-nucleation Structuring of TAG Melts Revealed by Molecular Mechanics and Fluorescence Polarization Spectroscopy.
T. Laredo¹, E. Dibildox-Alvarado^2,3, J.F. Toro-Vazquez², A.G. Marangoni¹, ¹University of Guelph, Guelph,ON, Canda, ²Universidad Autonoma de San Luis Potosi, San Luis Potosi, Mexico, ³Univesidad Autonoma de Queretaro, Queretaro, Mexico

The Influence of Oscillatory Shear on the Crystallization of 12-HSA Fibrils in Vegetable Oil.
E.D. Co, A.G. Marangoni, University of Guelph, Guelph, ON, Canada

A Continuous Laminar Shear Crystallizer for Structuring Edible Fats and the Effect of this Process on Oil migration and Mechanical Properties.
Farnaz Maleky, Alejandro G. Marangoni, University of Guelph, Guelph, ON, Canada