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September 2012
Nanoscale oil confinement in fat crystal networks: Why puff pastries are a new frontier for theoretical physicists
A theoretical physicist looks at how oils behave on the nanoscale and how that behavior drives the hierarchy of the self-assembly of fat crystalline networks, oil-binding capacity, and, ultimately, the functionality of oils in foods.
High-oleic canola oils and their food applications
The newest generation of high-oleic canola oil contains as much as 80% oleic acid and delivers the highest oxidative stability and lowest saturated fat content on the market. Food scientists from Cargill discuss recent entries and their potential to maintain preferred flavors in storage, extend shelf life, reduce packaging, and enable new applications.
2012-2013 AOCS Approved Chemists
Challenges for the food industry in the post-trans era
Researchers at Proctor & Gamble discuss three technologies that can help the food industry meet the challenge of making lower-calorie, lower-fat, and lower-saturated-fat foods that taste good and meet consumer demands.
Achieving effective, volatile organic compound-compliant formulations using biorenewable surfactant blends
The California Air Resources Board has proposed changes that will reduce volatile organic compound (VOC) levels for glass cleaners, metal cleansers/polishes, spot removers, and all-purpose cleaners at the end of 2012. Read how newly available low- or zero-VOC ingredients can help formulators meet these new standards.
Malaysia: Economic transformation advances palm oil industry
The Malaysian Palm Oil Board provides an update on changes and trends, production and exports, sustainable growth and competitiveness, key challenges and opportunities, the regulatory outlook, and the continuity of palm oil.
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