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October 2012
The science behind optimal frying
Understanding the frying process can lead to better food and fat quality, a higher degree of control over changing oil chemistry, and improved profitability. Laboratory studies shed new light on the changes that occur in food and oil during different types of frying.
Efficient recovery of tocopherols from vegetable oil
Optimized stripper/deodorization technology and improved scrubber design can generate extra revenue by producing tocopherol-rich deodorizer distillates during the physical refining of soybean oil.
Improving sustainability in oils processing by fatty acid recovery
The enzymatic conversion of fatty acids back to triglycerides during oil processing offers significant improvement in yields. Modeling shows there is a concurrent reduction in CO2 production that is directly related to the starting level of free fatty acids in the oil.
2012-2013 AOCS Laboratory Proficiency Program winners
Active packaging materials to inhibit lipid oxidation: US regulatory framework
Innovative active packaging technologies provide a new way to inhibit lipid oxidation, maintain nutritional quality, and extend the shelf life of foods. A chemist with the US Food and Drug Administration’s Center for Food Safety and Applied Nutrition explains how current regulations apply to these technologies.
Can you determine fatty acid composition in minutes instead of hours?
Researchers report how they achieved precise and accurate fatty acid analysis in less than five minutes using Fourier transform-near infrared spectroscopy.
Advances in field-portable mass spectrometers for on-site analytics
Learn how the combination of ambient ionization methods with portable mass spectroscopy technologies can speed chemical analysis by streamlining sample preparation and throughput requirements.
A world tour of olive oil standards and their relationship to olive oil sensory qualities
Having many organizations setting standards and methods to analyze olive oil confuses producers, traders, and consumers. A retired research fellow from the Australian Oils Research Laboratory in Wagga Wagga, New South Wales, Australia, points to the need for the Codex Alimentarius Commission to develop a unifying international standard that can simplify trade, combat fraud, and provide a common quality goal for producers.
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