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Applications of Plant Lipids in Food Products. Karsten Nielsen, Aarhus United Denmark A/S Aarhus, Denmark Plant lipids are widely used in the food industry as commodity and specialised vegetable oils to provide texture, richness in flavour and flavour release or to interact with other food ingredients. In products like chocolate confectionery or margarine the fat is the continuous phase in a blend or an emulsion and as the fat is “the outer phase” the functionality of the fat controls the sensory functionality as hardness, structure and how the product melts away in the mouth and releases the flavour. Most dairy products on the other hand are oil-in-water emulsions and in these products the sensory properties of the product are more dependent on the interaction between the fat and the continuous water-phase. In all cases the flavour stability of the oil is important Native oils such as soybean oil, rapeseed oil or palm oil may provide the required functionality, but over the years more specialised products have been developed based upon hybrids of the plants or upon different modification techniques. Hydrogenation of oils, saturation or trans isomerisation of unsaturated fatty acids has, for many years, been the preferred technology used to increase the hardness, melting point and oxidative stability of vegetable oils, but the increased focus on the possible negative health effects of trans fatty acids has increased the focus on other ways to achieve the right functionality. Fractionation of natural fats with a high content of saturated fatty acids, primarily palm oil, is one way to achieve fats which can provide structure to products like chocolate confectionery, margarine or other applications which require a solid fat system. But the potential of fractionation is limited by the fatty acids and triglycerides, which are available in the native oils, so new sources of fatty acids and triglycerides as well as new technologies to modify the oils will emerge in the future.
Production of enzymes and industrial usage - special focus on improving oil processing Hans Christian Holm The developments within biotechnology has enabled cost effective production of a variety of enzymes that improve the processes and final products for a number of industrial producers. The production of enzymes from screening in nature to final product will be shown. As well as case stories showing how enzymes have replaced harsh chemicals and improved final products. We believe the time has now at last come for bringing the enzymatic processes into the oils and fats industry. The presentation will show: • how lipases are today used in production of margarine and shortenings enabling production free of trans fatty acids formation, • how phospholipases remove phospholipids from oils ensuring high processing yields and high quality of refined oils • how a growing number of "nutraceutical" specialty oils are prepared from vegetable and fish oils using enzyme technology • and finally how vegetable oils through enzymatic conversion are used to make new and improved ingredients for cosmetic usage. - Join the industrial evolution.
Page 1 and 2: Wednesday 17 August 2005 17:00-20:0
Page 3 and 4: Session G 14:00-14:30 The role of s
Page 5 and 6: Characterisation of sterol carrier
Page 7 and 8: Lipid storage in soybean seeds occu
Page 9 and 10: Extracellular BODYGUARD involved in
Page 11 and 12: Fatty acid metabolism in Arabidopsi
Page 13 and 14: Biochemical and structural analyses
Page 15 and 16: Biosynthesis and function of galact
Page 17 and 18: Functional role of phosphatidylglyc
Page 19 and 20: Linoleate biosynthesis and aroma bi
Page 21 and 22: Castor Oil Biosynthesis and Express
Page 23 and 24: Functions of Sterol Glycosides and
Page 25 and 26: Molecular basis for the elicitation
Page 27 and 28: Fungal sphingolipids as targets of
Page 29: The Use of Plant Lipids as Function
Page 33 and 34: Transgenic Oilseeds as a New Renewa
Page 35 and 36: Accumulation of medium-chain fatty
Page 37 and 38: Posters
Page 39 and 40: Application of pulsed electric fiel
Page 41 and 42: P4 Carbohydrate metabolism in devel
Page 43 and 44: Physical and structural properties
Page 45 and 46: P8 Phosphoinositide molecular speci
Page 47 and 48: Lipid metabolism in arbuscular myco
Page 49 and 50: Very Long Chain Fatty Acids in sunf
Page 51 and 52: P14 Phospholipid turnover in the pl
Page 53 and 54: P16 Composition of the surface waxe
Page 55 and 56: Characterization of oxylipin produc
Page 57 and 58: Profiling of labile plant oxylipins
Page 59 and 60: Characterisation of a novel microso
Page 61 and 62: Euro Fed Lipid Congress Calendar Fo

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