INFORM Archives
Browse through our library of past issues to view the digital edition or .PDF version of each issue.
Stay current with the latest news, trends and scientific advances in the fields of fats, oils, proteins, surfactants, and detergents with INFORM Magazine! Only AOCS Members can access the most recent archived issues of INFORM Magazine. However, issues more than 12 months old are publicly available.
To read issues older than 12 months, browse the list below and download the PDF copy of an issue. This list contains issues published after 2010. To access an issue published before 2010, please contact membership@aocs.org.
AOCS members can access recent archives by logging in below and visiting the INFORM Magazine page of "My Account".
Not a member? Join today to access the most recent archived issues.
Archives
2024
February 2024
A low-cost, effective green extraction method
Unwrapping the secrets of chocolate viscosity: A delicious journey into rheology
Ink-jet printed indicators for detecting volatile amines
January 2024
Establishing specialized nutrition in China
Concentrated forms of nutrition for next-generation dairy foods
Novel oil biosynthetic pathway for hydroxy fatty acids
Oleaginous fungi
2023
November/December 2023
The disparity between protein sources and their nutritional value
PLENITUDE: Unlocking the power of fungi for a sustainable protein future
Fragrant peanut oils: Flavor-enhanced oils from direct production technology
October 2023
Visualizing complex, multiphase food using confocal Raman microscopy
AOCS Events Watch
Algal oils in food
September 2023
A greener future begins with collaboration and data
Is the detergent industry ready for biosurfactants?
Selecting new hydrotrope dance partners for your next-generation cleaning formula
July/August 2023
Brain diets
Set schnitzel aside, Germans want plant-based
Unleashing rapeseed’s protein power for human consumption
June 2023
Green coffee beans meet green tech
2023 AOCS award recipients
The art and science of selecting animal diets for scientific research
May 2023
Fatty acid intake and inflammation
EPA vs. DHA: What does the science show?
Tackling counterfeit seeds with unclonable labels
April 2023
The Wild West of edible oils
A historical perspective on analytical methods for detecting food adulteration
Introducing: AOCS’ Technical Services Department
March 2023
The arc of preservation bends toward nature
A greener way to measure lipid oxidation
Oxidized lipids source of psoriasis pain
February 2023
Cloaking a cure: Lipid capsules save the world
Genetic alterations increase soybean productivity
Cancer cells harvest fat to grow and spread
January 2023
From the farmers market to store shelves
How to improve ejector system performance
AOCS processors serve the food insecure
2022
November/December 2022
Dogma vs. data: Rethinking linoleic acid
Tailoring food emulsions to modulate lipid digestion and absorption
Milk fat globule: Inspiring novel encapsulation techniques
October 2022
Improving food packaging
From molecules to candy wrappers: Designing sustainable food packaging at the atomic level
Unraveling the science behind surfactant antimicrobial activity
September 2022
Proteins for meat alternatives: new competition for soy and wheat
Protein fractionation trends
Green protein tribo-electrostatic fractionation: a state-of-the-art method
July/August 2022
Fish heads, fish heads: For biosurfactant production
Switching to sustainable surfactants
2023 AOCS Awards Call for Nominations
June 2022
Mimicking mother’s milk
From the lab bench to the executive suite
Food designers wanted
May 2022
Three paths forward for sustainable palm oil
2022 AOCS Award Winners
Accessing a recent report on the association between palm oil and cancer metastasis
April 2022
Saturated fats: Good or bad?
Take a food science side trip.
Meet the incoming AOCS president
April 2022 (.pdf)
March 2022
The continued struggle over biofuel feedstock
Two ways to hit the sweet spot with oats: how to use the versatility of enzymes to create oat beverages consumers want
Health benefits of mushrooms: Has their moment in medicine arrived?
February 2022
A new kind of plant breeding
Giants of the past: Frank Denby Gunstone—Father of Lipid Chemistry (1923–2021)
Enhanced purification of biofuels using highly activated bentonite clay
January 2022
A new bio-based surfactant feedstock?
Unlocking the potential of food-derived bioactive ingredients for preventing Helicobacter pylori infection
Dendrimers for enhancement of lipase activity
2021
November/December 2021
Lipid role in the immune system
Mineral oil hydrocarbons: a new challenge for the oils and fats processing industry
Performance enhancements in select industrial applications using surfactants, surfactant additives, and thermostable enzymes
October 2021
New essential dietary lipids?
Screening method for quick detection of mineral oil hydrocarbons from lubricants used in the coconut oil supply chain
Phospholipids as natural emulsifiers in food and beverages
September 2021
Gut instincts
Ultra-low dioxane in ethoxy sulphate products
Silver ion chromatography for the analysis of trans-fatty acid isomers in humans
July/August 2021
Can computers make better plant-based foods?
Ultrasound-assisted intensified synthesis of designer lipids
Microbial biosurfactants in the pharmaceutical industry
June 2021
Poisson from a petri dish
Epoxidation in moderation brings new life to old pavements
Stabilization of omega-3, PUFA-rich raw materials, and foods against lipid oxidation
May 2021
The latest additions to eco-friendly cleaning
Advancements and further research trends for microbial biosurfactants in the petroleum industry
Why does lipid oxidation in foods continue to be such a challenge?
April 2021
Preserving emulsions with plant-based antioxidants
Developments in green surfactants for enhanced oil recovery
Lauric fats from the Brazilian Amazon: babassu and murumuru
March 2021
The COVID-19 pandemic, one year later
Enzymatic-catalyzed esterification of free fatty acids to methyl esters
Alternative base oils: a perspective
February 2021
The green machine: commercializing microalgae products
Transgenic Camelina sativa oil: an effective source of both EPA and DHA in the human diet
Surface techniques for a successful transformation to the natural space
January 2021
The latest on liposomes
Extraction of phospholipids from dairy processing by-products
Determining protein and fat in plant-based foods
2020
November/December 2020
Fatty acids and athletic performance
Where are lubricants headed?
Canola enhanced with long-chain omega-3 becomes a reality
October 2020
New developments in vegetable oil materials science
Evaluation of avocado oil sold in the United States
Exploring pulse ingredients as egg replacement solutions in food systems
September 2020
Innovative GC technologies
Fats from the Amazon
Optimizing detergency with HLD
July/August 2020
Science highlights from a canceled 2020 AM&E
Valorization of crude olive pomace oil: lipase-catalyzed production of dietetic structured lipids, emulsifiers, and biodiesel
Toward circular economy by electrodialysis with ultrafiltration membrane: from slaughterhouse blood to natural meat preservative
June 2020
Managing your career in times of change
Foodomics: a good way to study the effects of extraction methods on the composition and nutrition of peanut oil
Toward circular economy by electrodialysis with ultrafiltration membrane: from slaughterhouse blood to natural meat preservative
May 2020
Lipidomics comes of age
Mitigating the influence of biodiesel on the deterioration of engine oil using absorbents
How different cultures and habits influence the safety of fried foods
April 2020
Minimally processed oils
Machine learning-driven Raman spectroscopy for rapidly detecting type, adulteration, and oxidation of edible oils
Difference in breast milk concentrations impacts growth up to age 5
March 2020
The high-throughput frontier
In vitro digestion studies of the impact of food matrix effects on vitamin and nutraceutical bioaccessibility
Technologies and challenges involved in the dry processing of pulses
February 2020
Nurturing innovation: how AOCS industries are fostering progress
The development of 92% oleic safflower oil
Crystallization clarified
January 2020
Omega-3s and the brain
Control of skin microbiota with fatty acids: rethinking the removal of “all” skin microorganisms
Understanding pulse anti-nutrients
2019
November/December 2019
Digitizing manufacturing: how companies are using data to improve production
Beans and lentils: providing cardiovascular health benefits beyond nutrition
Rapid determination of moisture in olive oil: a proposed simple univariate FT-NIR procedure
October 2019
Weaving together genetics, epigenetics and the microbiome to optimize human nutrition
Rice bran oil in China: opportunities and challenges
Spectroscopic on-line and real-time monitoring of edible oil refining
September 2019
Taking the cream out of ice cream
Effective dust control for grain/meal truck loadout
The significance of advocating one's own research findings with the world
July/August 2019
Science highlights from St. Louis
Microencapsulation with Maillard Reaction Products to improve the oxidative stability of chia oil
Liquid fuels production via catalytic conversion
June 2019
Biotechnology conquers consumer goods
Enzymes in oil processing: a search for milder, more sustainable, and economical solutions
Vacuum systems for deodorizers: the “ideal” deodorizing pressure
May 2019
Cool characterization methods and where to find them
The AOCS Laboratory Proficiency Program (LPP) through the years
Smart soft materials based on fatty acids
April 2019
Fermentation, the new protein supply chain
Esters of linear monounsaturated dicarboxylic acids for lubricants
Prospective solutions for a trans-fat-free world: enzymatic glycerolysis
March 2019
Oleogels for drug delivery
Household cleaning product formulation: a delicate balance
Characterizing dispersions throughout the oil industry: comprehensive formulation analysis
February 2019
Clean cosmetics
Oxidative stability of oils and fats
Development of novel omega-3 nano-microdelivery systems by electrohydrodynamic processes
January 2019
Rethinking plastic packaging
Removing environmental contaminants: comparing multi-stage thin-film evaporation with gas stripping and short-path distillation
Too small for supercomputing? Think again.
2018
November/December 2018
Trends in synthetic and natural antioxidants for shelf life extension of meat and meat products
Oilseeds in Sudan: poised for growth
Flying jet plasma: a logistic, powerful catalyzing agent for chemical and biological processes
October 2018
Hydrocolloid-based structuring of edible oil
Comparison of analytical methodologies for the analysis of 3-MCPD and glycidyl esters in infant formula
The icing on the cake
September 2018
Enhancing oxidative stability and shelf life of frying oils with antioxidants
Healthy oils: a process to obtain diglyceride-rich edible vegetable oils
2018–2019 Approved Chemists
July/August 2018
Under arrest: investigating factors that govern partial coalescence
Highlights from Minneapolis
2018 Annual Meeting & Expo photo tour
June 2018
Unconventional Oils
Using shea-based formulations to overcome post-hardening in bakery shortenings
How collagen hydrolysate works on your skin and joints
May 2018
Beauty from within Plant-based proteins: an alternative to synthetic emulsifiers
Eastern red cedar: cedarwood oil extraction and bioactivity
April 2018
Pulses rising
Quantitative physical stability analysis of concentrated, fragrance-infused liquid fabric care dispersions
Visualizing the oilseed lipidome
March 2018
Oil modification: solution or problem for 3-monochloro-1,2-propanediol (3-MCPD) and glycidyl esters (GE) mitigation?
Poly-phenolic branched-chain fatty acids as potential bio-based, odorless, liquid antimicrobial agents
February 2018
Clean meat
Oxidative stability of oils and fats
Development of novel omega-3 nano-microdelivery systems by electrohydrodynamic processes
January 2018
The "shear" magic of roll–in shortenings
Tall oil
Food–grade canola proteins
2017
November/December 2017
Strategic role of peanuts in sustainable global food security
Milk fat triacylglycerol packing within processed cheese products
Mixed alcohol transesterification of mustard oil
October 2017
Science beyond borders: international student exchange
2016-2017 AOCS Laboratory Proficiency Program winners
Cannabis extraction for better quality, health, safety, and products
September 2017
Clean label: the next generation
How to choose drop-in replacements for active ingredients in existing liquid laundry detergent formulations
Unraveling the power of microcellulosic fibers
July/August 2017
Science snapshots from Orlando
AOCS 2017 award recipients
Georges Chavanne and the first biodiesel
June 2017
Parabens in rivers and streams
5 new AOCS Methods
Ketones and brain energy
May 2017
The whys and wherefores of life-cycle assessment
Batch deodorizer efficiency
Sophorolipids
April 2017
China’s evolving edible oils industry
A rapid analytical method for detecting fraud in peanut oil
Multiple regression analysis to predict palm oil behavior for confectionery applications
March 2017
The mysterious case of the arsenolipids
Gene combinations for production of bioactive and industrial oils
The oil of oregano (Origanum vulgare)
February 2017
Red palm oil
Authenticity of plant oils in the market
Optimizing the use of biomass waste through co-pyrolysis
January 2017
Chia: Superfood or superfad?
Recovering oil from spent bleaching earth
Gut-brain endocannabinoid signaling as a fatty acid sensor
January 2017 (.pdf)
2016
November/December 2016
Generational training divide
Food emulsifier fundamentals
Using microfluidic tools to understand emulsification
October 2016
The highs and lows of cannabis testing
Cleaning oxidative-stability-index equipment components
Efficient optimization of deodorization through process simulation studies
September 2016
Nuts & shelf life
Phase-change materials
Science from the 2016 Annual Meeting
July/August 2016
Good vibrations: online and at-line monitoring of edible oils with vibrational spectroscopy
Predicting the interfacial tension change at optimum formulation for enhanced oil recovery
MALDI MS applications for rapid analysis of food lipids
Benchtop NMR spectroscopy for meat authentication
How to get premium laundry detergency
Ultra-high pressure homogenization for “cleaner” reduced-fat emulsions
June 2016 (.pdf)
May 2016
Coconut oil boom
Aqueous enzymatic oil extraction as a green processing method
Understanding the oil-gelling properties of natural waxes
April 2016
Sink or swim: fish oil supplements and human health
TD-NMR and chemometrics for fat analysis in food through packaging
Critical design phases for upgrading oilseeds facilities
March 2016
Minimizing process contaminants in edible oils
Pulsed electric field: groundbreaking technology for improving olive oil extraction
Health effects of individual saturated fatty acids
February 2016
Prescribing dietary fat: therapeutic uses of ketogenic diets
Creating corporate memory
Fundamentals of energy savings and recovery
January 2016
Are emerging deep eutectic solvents (DES) relevant for lipase-catalyzed lipophilizations?
FT-NIR analysis of lecithin
Organogels of vegetable oil with plant wax