Saturday and Sunday • April 27–28, 2013
Experts presented on technological functions of vegetable lecithin; preparation and characterization of
emulsions and liposomal dispersions; physical chemistry of polar lipids; and nutrition functions of egg,
marine, milk, and soy phospholipids.
Attendees: Scientists; product developers; QA/QC managers; lab technicians; application technologists;
plant supervisors and sales managers working with lecithins, phospholipids, emulsifiers and emulsions
in food, feed, pharmaceutical, medical, cosmetic, and technical sectors.
Co-organized by AOCS and ILPS
Willem van Nieuwenhuyzen, Short Course Leader, ILPS Executive Director, Lecipro Consulting, The Netherlands
Tong Wang, AOCS Phospholipid Division Chair, Department of Food Science and Human Nutrition, Iowa State University, USA
Bruce Sebree, ILPS President, ADM, USA
Moghis U. Ahmad, Vice President Chemical Technology and Manufacturing, Jina Pharmaceuticals Inc., USA.
Frédéric Depypere, Barry Callebaut, Belgium.
Bernd W.K. Diehl, CEO, Spectral Service AG, Germany.
Nils Hoem, Chief Scientist, Aker BioMarine Antarctic, Norway.
Swapnil R. Jadhav, Emulsifier and Surfactant Scientist, Archer Daniels Midland, USA.
Alejandro G. Marangoni, Professor, University of Guelph Department of Food Science, Canada.
Willem van Nieuwenhuyzen, Director, Lecipro Consulting, The Netherlands.
Matthias Rebmann, CEO, Perimondo, USA.
Bruce Sebree, Research Director Emulsifiers-Surfactants-Textures, Archer Daniels Midland Co., USA.
Mabel C. Tomás, Research Scientist, CONICET; Professor, UNLP, Argentina.
Tong Wang, Professor, Iowa State University, USA.
Xuebing Xu, General Manager R&D, Wilmar Global R&D Center, China.
Presenter Biographies (.pdf)
Saturday, April 27, 2013
Session 1: Lecithin Production, Modification, and Analytical Method
|8:30–8:40 am||Welcome and Introductions. W. van Nieuwenhuyzen|
|8:40–9:30 am||Vegetable Lecithin Production and Industrial Scale Modification. W. van Nieuwenhuyzen|
|9:30–10:10 am||Analytical Methods/Phospholipid Analysis. B. Diehl|
|10:10–10:30 am||Refreshment Break|
|10:30–11:05 am||Alternative Source of Polar Lipids With Unique Functionalities. T. Wang|
|11:05–11:30 am||Novel Phospholipid-Based Products for Food and Industrial Applications. B. Sebree|
|11:30 am–12:00 pm||O/W Emulsifying Properties of Modified Sunflower Lecithins. M. Tomás|
|12:00–12:30 pm||LecithinDispersion and Emulsification Demo. W. van Nieuwenhuyzen|
Session 2: Emulsion Technology and Lecithin Technological Functionality
|1:30–2:30 pm||Principles of Emulsion Preparation, Evaluation, and Emulsifier Function: Surface Activity Measurement, Structure-Function Relationship, Surface Activity, Droplet Contact Measurement, and Zeta Potential Technique. S. Jadhav|
|2:30–3:10 pm||Polar Lipid Self-Assembly Into Supramolecular Structures: The Critical Packing Parameter. A. Marangoni|
|3:10–3:30 pm||Refreshment Break|
|3:30–4:00 pm||Phospholipid and Monoglyceride Based Structured Emulsions. A. Marangoni|
|4:00–4:30 pm||Nanotechnology: An Emerging Technology for Food, Cosmetics, and Pharmaceuticals. M. Ahmad|
|4:30–5:00 pm||Enzymatic Modification of Phospholipids with Enhanced Emulsifying Performance in Foods. X. Xu|
Sunday, April 28, 2013
Session 3: Lecithin in Food, Feed, and Pharmaceutics
|8:30–9:00 am||Lecithin Performance in Fat Spreads and Fats Handling Stability. W. van Nieuwenhuyzen|
|9:00–9:30 am||Emulsifier Functionality in Chocolate Products. F. Depypere|
||Modified Lecithins in Baking Products. W. van Nieuwenhuyzen|
||Lecithins in Agglomerization and Instantization. W. van Nieuwenhuyzen|
|10:30–10:50 am||Refreshment Break
||Industrial and Feed Uses of Lecithin. B. Sebree
|11:20–11:50 am||Drug Encapsulation and Nano-Emulsion Technique. M. Rebmann
||Omega Phospholipids in Health Supplements. N. Hoem
||Closing Remarks. W. van Nieuwenhuyzen|