AOCS Food Structure and Functionality Forum Division Newsletter February 2007

Greetings from the Chair
David Pechak

Greetings and best wishes for the New Year. 2006 saw changes in the Food Structure and Functionality Forum Division with the election of new officers and the setting up of new Taskforces as described in other parts of this newsletter. As the third chair to be elected to this office, it is an honor to follow in the footsteps of our previous two chairpersons; Paula Allan-Wojtas and Marcel Paques. The Food Structure and Functionality Division is well grounded within the AOCS organization and has significantly contributed to the Annual Meetings.

We are well on our way to putting a fine program together for the 2007 Annual Meeting in Québec City due primarily to the efforts of our session chairs and Program Committee representatives (listed in this newsletter). There will be five sessions with keynote speakers who will cover significant topics relevant to each session. As of this writing, there are an additional 23 contributed oral presentations and 9 posters scheduled. As in past years the pool of speakers represents the academic, corporate and governmental sectors which realize the important relationship between structure and function. The global nature of these contributions can be seen in the list of countries of origin for our contributors. A partial list includes Argentina, Belgium, Canada, France, Germany, Iran, Ireland, Japan, Sweden, Thailand, the United Kingdom, and the United States.

The diverse topics can be discovered in the preliminary program listed in this newsletter, hopefully persuading you to attend and participate in the Annual Meeting. I would be most appreciative if you could share this information with your colleagues through conversation, postings, and electronically. We are fully expecting a great meeting in a great locality this May in Québec City.

Remember to sign up for the FS &FF Division Luncheon when registering for the meeting. The luncheon will be Tuesday, May 15, from 12:00 p.m.-2:00 p.m. Other Food Structure and Functionality Forum networking events include the Roundtable Discussion immediately following the luncheon, and the Board Meeting Sunday, May 13, from 1:00 p.m.-2:30 p.m.

The FS &FF technical program is below. Look for updates or other information about the conference by visiting the official Annual Meeting webpages: http://www.aocs.org/meetings/annual_mtg/index.asp?page=AM07_Home.htm

You are also encouraged to also visit the Food Structure and Functionality Division website at: http://www.aocs.org/member/division/fsff/

I look forward to seeing you all in Québec City.

Happy New year from the Food Structure and Functionality Forum Officers and Committees

Meet the 2007-2008 Officers

David Pechak, Chairperson
David is a research principal at Kraft Foods, Inc. He is responsible for overseeing the activities within the Food Structure Group and balancing their research efforts to maximize benefits to all Kraft businesses on a global basis while expanding the technical capabilities of the Group to keep pace with the needs of current and future Product and Process Development demands.

Diana Kittleson, Vice-Chairperson
Diana Kittleson is a senior scientist at Strategic Technology, General Mills. She is a microscopist who studies structure function relationship in food systems with an emphasis on cereal-based products.

Gary Fulcher, Secretary/Treasurer
Gary is a professor and director of the Food Science Department at the University of Manitoba, in Canada. He is an expert in food structure and related functions, as well as in grain processing and chemistry.

Bernhard Tauscher, Member at Large (Academia)
Bernhard is a director at Federal Research Center for Nutrition and Food, Germany. He has done extensive research on the effect of high-pressure processing on food constituents.

Leif Lundin, Member at Large (Industry)
Leif is the stream leader at Food Architecture, Food Science Australia, CSIRO.

Kathy Groves, Member at Large (Publicity/Recruitment 1)
Kathy Groves is a principal microscopist at Ingredients & Product Innovation, Leatherhead Food International. Her area of expertise is on microscopy of food products and ingredients.

Mark Auty, Member at Large (Publicity/Recruitment 2)
Mark Auty is with the Food Processing & Functionality Department, Moorepark Food Research Centre, Ireland. His area of expertise is on food microstructure and functionality.

And the appointed Program Committee Representatives and Taskforce members with their respective responsibilities:

Derick Rousseau, Kathy Groves - Program Committee
Derick is an associate professor of food science at Ryerson University, Toronto, Canada. His areas of expertise are on lipid crystallization, chocolate microstructure and fat bloom, microemulsions, and hydrogels.

Leif Lundin, Kathy Groves, Marcel Paques - Fundraising Taskforce
Marcel is a principal scientist on Food Structuring. He is with the Corporate Research of Friesland Foods. He was the Division Chair from 2004 to 2006.

Kathy Groves, Mark Auty (Members at Large) - Member Recruitment Taskforce

Mark Auty, Kathy Groves (Members at large), Alicia Perdon - Publicity Taskforce

Paula Allan-Wojtas - Awards Chairperson
Paula was the Division Chairman from 2001-2004 and the Awards Chair in 2006. She is with the Agriculture and Agri-Food Canada. Her area of expertise is on the microstructural quality of horticultural products.

Alicia Perdon - Division Newsletter Editor
Alicia is a principal scientist at Kellogg Company. Her areas of expertise are on cereal chemistry, sugar crystallization, and application of food polymer science.

The inform Associate Editor position is still open. Please contact any of the officers if you are interested.

Food Structure and Functionality Forum Program, Québec City, May 14-16, 2007

Make arrangements now to take advantage of the technical presentations, business updates, networking opportunities, and social activities that the AOCS Annual Meeting and Expo will provide. To register for the 98th AOCS Annual Meeting & Expo, fax or mail the registration form to AOCS. Or register online by February 28, 2007, to get a special online registration fee. Be sure to register by April 13, 2007, to receive the early registration fees. Click here for registration: http://aocs.org/meetings/annual_mtg/index.asp?page=am07_reg_info.htm

Plans are underway for the 2007 FSFF Program. The following is the tentative symposium program:

FS &FF 1: Colloid and Interfacial Properties of Foods (orals)
Chair(s): M. Paques, Friesland Foods, The Netherlands; and D. Pechak, Kraft Foods, Inc., USA 
Date & Time: Monday, May 14, 7:55 PM - 12:00 PM
Keynote Presentation: Stability and Instability of Systems Based on Casein Micelles. D.G. Dalgleish

A Case for Discotic Liquid Crystals in Molten Triglycerides.
R. W. Corkery, D. Rousseau, P. Smith, D.A. Pink, and C.B. Hanna

Modelling the Solid-Liquid Phase Transition in Saturated Triglycerides.
D.A. Pink, A.J. MacDonald, C.B. Hanna, K. Thillainadarajah, R. Corkery, and D. Rousseau

A Raman Spectroscopy Study on the Solid to Liquid Transition in Saturated Monoacid Triglycerides and the Memory Effect.
D. Rousseau and E. Da Silva

Investigation into an Early Stage of Fat Bloom Development in Milk Chocolate.
S. Sonwai and D. Rousseau

Migration Fat Bloom in Commercial Chocolate Products: Why Problems Still Persist.
F. Depypere, I. Foubert, and K. Dewettinck

Determining Antioxidant Distributions between Oil, Water and Interfacial Regions of Model Food Emulsions.
G. Krishnan, L. S. Romsted, C. Bravo-Díaz, and E. González-Romero

Isothermal Crystallization Behaviour of Milk Fat in Oil-in-Water Emulsions.
E. Fredrick, I. Foubert, F. Hollander, P. Walstra, and K. Dewettinck

The Effects of Surfactant Type on the Oxidation of Lycopene-in-Oil-in-Water Emulsions.
C.S. Boon, D.J. McClements, and E. Decker

FS &FF 2: Structuring Multi-Phase Food Systems (orals)
Chair(s): L. Lundin, Food Science Australia, Australia; and A. Perdon, Kellogg Company, USA
Date & Time: Monday, May 14, 1:55 PM - 4:20 PM
Keynote Presentation: To Be Announced.

Adsorption and Structural change of beta-Lactoglobulin at the Diacylglycerol/Water Interface.
M.M. Sakuno, T. Koseki, and Y. Matsumura

Palm Oil: Its Potential Value in Snack Foods.
G. Cagampang

FS &FF 3: Underlying Mechanisms for Food Sensory Performance (orals)
Chair(s): I. Appelqvist, Unilever R &D, The Netherlands; and M. Auty, Moorepark Food Research Center, Ireland
Date & Time: Tuesday, May 15, 1:55 PM - 5:00 PM
Keynote Presentation: Foods of the Future: Understanding the Interactions Between Consumers and Foods During and Post Consumption. C. Delahunty

Sweetness of Sweet-Tasitng Protein, Thaumatin.
N. Ojiro, K. Ota, N. Ide, T. Masuda, and N. Kitabatake

Astringency of Soybean Protein.
N. Kitabatake, M. Tukazoe, T. Masuda, and Y. Kinekawa

Kinetics of aroma release from solid and liquid droplets in food emulsions.
S Ghosh, J.N. Coupland, and D.G. Peterson

FS &FF 4: Characterization of Food Properties and Behavior (orals)
Chair(s): P. Allan Wojtas, Agriculture and Agri-Food Canada, Canada; and D. Rousseau, Ryerson University, Canada
Date & Time: Wednesday, May 16, 7:55 AM - 12:00 PM
Keynote Presentation: M. Scanlon, University of Manitoba, Canada.

Modeling of Rheological Properties of Fat Crystal Networks.
D. Tang and A.G. Marangoni

Computational Modelling of the Cooling Process During Chocolate manufacturing.
B.J.D. Le Reverend, S. Bakalis, and P.J. Fryer

Extension of Scattering Theory to Predict Excess Ultrasonic Attenuation due to Phase Transitions in Emulsified Octadecane.
I. Gülseren and J.N. Coupland

Crystallization in Emulsion: A Simultaneous SWAXS/Shear/DSC study.
D.J.E. Kalnin, G. Keller, M.R. Ollivon, O. Schafer, and H. Amentitsch

Modelling the Microstructure of Fats.
A.G. Marangoni

FS &FF 5: Programming Food Behavior by Processing (orals)
Chair(s): D. Kittleson, General Mills, USA; and B. Tauscher, Federal Research Center for Nutrition, Germany
Date & Time: Wednesday, May 16, 1:55 PM - 5:00 PM
Keynote Presentation: B. Hamaker, Purdue University, USA.

A Continuous Laminar Shear Crystallizer for Structuring Edible Fats.
F. Maleky

Factors Affecting Retention of a Microencapsulated Low Trans Fat.
M.L. Herrera, G.G. Palazolo, and R.J. Candal

Modification of Rich Stearin-Olein Blends by Enzymatic and Chemical Interesterification.
L. Ahmadi, A. J. Wright, and A. G. Marangoni

Creating Structure: Impact of Transglutaminase on Gluten-Free Cereal Proteins.
S. Renzetti, J. Behr, R. F. Vogel, and E. K. Arendt

Ultra High Pressure Homogenization of Animal and Vegetable Milk: Chemical Aspects.
Dr. P. Butz and Prof. Dr. B. Tauscher

FS &FF-P: Food Structure & Functionality Forum Poster Session (posters)
Chair(s): R.G. Fulcher, University of Manitoba, Canada

Destabilization of O/W Emulsions by the Diglycerol Ester. 
K. Matsumiya, Y. Takahashi, K. Nakanishi N. Dotsu and Y. Matsumura

Effect of Surfactant Type on Microencapsulation of a Low-trans Fat in a Trehalose-Based Matrix. 
S. Alvarez, A. del Valle Díaz, Roberto J. Candal, and M.L. Herrera

Rheological Properties of Microfluidized Oil-in-Water Emulsions Stabilized by Dairy Components.
C. Vanderghem, S. Danthine, C. Blecker, and C. Deroanne

Genotypic Differences in Total Contents of Hydroxycinnamic Acids Among Various Barley Varieties.
L. Du and P. Yu

Effects of Barley Variety on Total Hull Contents: Comparison Among Various Barley Varieties.
L. Du and P. Yu

Formulation of Solid and Semi-Solid, Free Fats with Low Saturated Fatty Acids for Production of Different Types of Cookies.
F. Madadinoee, M.R. Modalal, K. Rahimi, A. Safari, and S.M. Safavi

Microstructure of Buckwheat and Barley During Malting Observed by Confocal Scanning Laser Microscopy and Scanning Electron Microscopy.
H.H. Wijngaard, S. Renzetti, and E. K. Arendt

Dispersion of Plantsterol into Aqueous Phase by Forming Complex with Egg Yolk.
H. Sakaguchi, A. Nishimura, Y. Inoue, and T. Wakamatsu

Attributes of Milk Fat Crystallinity at Slow Cooling Rates.
R. Ergun, K. Price, R. W. Hartel, C. Daubert, and O. D. Velev

Please contact Derick Rousseau (rousseau@ryerson.ca) or Kathy Groves (KGroves@LeatherheadFood.com) if you are interested in presenting.

AOCS, 2710 S. Boulder, Urbana, IL 61802-6996 USA