ABSTRACTS 2019 AOCS ANNUAL MEETING & EXPO May 5–8, 2019

EDIBLE APPLICATIONS TECHNOLOGY

EAT 1: Structuring of Liquid for Low SAFA and Non-trans Applications Chairs: Jorge Toro-Vazquez, Universidad Autónoma de San Luis Potosí, Mexico; and Nils Hinrichsen, Archer Daniels Midland, Co., USA

Oleogels – from Scientific Feasibility to should help to evaluate the potential of Applicability Eckhard Flöter*, Technical structuring systems without hampering the University Berlin, Germany scientifically rewarding quest for better Given that saturated and trans fatty acids approaches to oil gelation. are known to increase the risk to suffer from cardiovascular diseases by raising the blood Addition of High-melting Monoglyceride and cholesterol level, it is recommended to reduce Candelilla Wax Significantly Improved their daily intake to a minimum. Oleogelation of Pulse Protein Foams Athira compositions like palm or milk fat, which Mohanan, Michael Nickerson, and Supratim consist i.a. of crystallized triacylglycerol (TAG) Ghosh*, University of Saskatchewan, Canada fractions, contain high amounts of saturated Oleogelation is considered a promising fatty acids, but provide unique texture and method to remove trans fat and reduce rheology. Sources of mono- and saturated in structured . We previously polyunsaturated fatty acids cannot match these revealed that the porous structures obtained by properties in their native state. It is necessary to freeze-drying pulse protein foams could be used transform an oil into a gel with the help of to structure . The foams prepared structuring agents, hence oleogelation. A vast using a mixture of 5% faba bean or pea protein amount of different systems has been identified concentrates with 0.25% xanthan gum at pH 7 the last decades. The level of understanding of and 9 were freeze-dried to hold canola oil 40 the mechanism of action and study depth times their weights. However, the oil binding differs widely between the various systems. capacity of the oleogels was poor, about 30% oil Structuring agents that have been found range leaked, which negatively affected their from proteins to ethylcellulose, from waxes to rheological properties. The present study monoglycerides, and from combinations of explored the addition of small amount of high- tocopherols with lecithins to sterol/sterolester melting monoglyceride and candelilla wax (CW) combinations. Scientific contributions show that on the oil binding capacity, rheological oleogelation works and suggest product properties and baking qualities of pulse protein- applications but no products are on the market. stabilized oleogels. Different concentrations This contribution aims to formulate (0.5-3%) of the additives were dissolved in requirements to be met for a further canola oil at 80ºC. The hot oil was then added implementation of oleogelation. In detail, into the freeze-dried protein-polysaccharide different structuring systems will be foams and quickly transferred to a refrigerator. benchmarked with respect to parameters such With an increase in additive concentration, oil as availability, benefit, price and match with loss reduced and became zero at 3%. Both product contexts. In particular, the firmness and cohesiveness of the oleogels compatibility of the structured oil phases with increased with the addition of monoglyceride or manufacturing processes and product shelf life CW. The storage moduli of the oleogels need to be considered. The set of conditions decreased with increase in CW while they rose

– 1 – ABSTRACTS 2019 AOCS ANNUAL MEETING & EXPO May 5–8, 2019 and then dropped with an increase in lecithin with and without water were explored. monoglyceride concentration. The textural The gel appearance, fiber morphology, thermal properties of cakes, baked with oleogels, were properties, viscoelastic properties, as well as also improved when monoglyceride or CW was crystal packing were investigated. Water- present. The improvement in oleogel formation, induced conversion of oleogelation provides stability and application could be attributed to alternatives in producing hard stock fat lipid crystallization, which reinforced the replacers as well as possibilities to incorporate biopolymer-network holding the liquid oil. water-soluble nutrients in oil-based products.

Water-induced Self-Assembly of Hybrid Physicochemical Properties of Yellow Cake Gelator System (Ceramide and Lecithin) for Produced with Menhaden Oil or Structured Edible Oil Structuring Shenglan Guo, and Yaqi Lipid Organogels Sarah A. Willett*, and Casimir Lan*, South China Agricultural University, China C. Akoh, University of Georgia, USA Ceramide is a highly effective organogelator Organogels were produced using either a with numerous health implications. Lecithin is phytosterol blend of β-sitosterol/γ-oryzanol or a often used as a crystal modifier to improve gel blend of sucrose stearate/ascorbyl palmitate properties. It was found that in the presence of (SSAP) as organogelators. Four lipid phases a small amount of water, ceramide and lecithin were used in organogel formation for each may self-assemble at specific ratios and form organogelator blend: menhaden oil, structured opaque oleogels in that is lipid (SL) of menhaden oil containing 30 mol% different from the structure by themselves. In caprylic acid (SL-C), SL of menhaden oil order to figure out when gelation occurs, a containing 14 mol% each of caprylic and stearic phase diagram of ceramide/lecithin acid (SL-CS), and SL of menhaden oil containing /water/sunflower oil was established. Several 20 mol% stearic acid (SL-S). All SLs were material states including gel, emulsion and produced enzymatically using the biocatalyst phase separation were observed to cluster at Lipozyme® 435, a recombinant lipase from specific regions in the pseudo-ternary phase Candida antarctica. The menhaden oil, SLs, and diagram. In the gel region, inverted respective phytosterol or SSAP organogels were fluorescence microscopy (IFM) revealed that evaluated as alternatives to (Crisco®) water was evenly distributed in the self- in the production of yellow cake. Cake texture, assembled microstructure. Fourier transform oxidative stability, microstructure, specific infrared spectroscopy (FT-IR) was utilized to volume, and color were determined. Batter reveal the non-covalent interactions involved rheological properties, specific gravity, between gelator and solvent. D2O instead of microstructure, and thermal analysis were also

H2O was added to avoid the interference of H- determined. The shortening, and all phytosterol bonding between water molecules. The peak and SSAP organogel batters, generally exhibited associated to the stretching vibration of D-O statistically similar specific gravities (0.85). The shifted from ~2474 cm-1 to ~2507 cm-1, Power-Law Model was used to fit the shear indicating the presence of interaction between thinning behavior of the batters. The water and gelators, which confirmed the shortening, and menhaden oil phytosterol and importance of water in self-assembly of this SSAP organogel batters, exhibited similar hybrid-gelator system. To clarify the vital role of Power-Law values, while all SLs (and respective water in formation of stable gel, a series of organogels) batters typically had higher samples with varying ratios in ceramide and viscosities, lower flow index values, and higher

– 2 – ABSTRACTS 2019 AOCS ANNUAL MEETING & EXPO May 5–8, 2019 consistency index values. All SLs (and respective Using Water-Continuous Emulsions as organogels) cakes generally exhibited lower Templates Gabriela B. Brito*1, Vanessa O. Di- hardness and chewiness. Menhaden oil and SL-S Sarli2, Matheus T. Martins1, Denes K. Rosário1, phytosterol organogel cakes, and SL-CS SSAP Karina F. Delgado1, Carlos A. Conte-Júnior1, organogel cake, showed textural properties Torres Alexandre3, and Gabriela B. similar to the shortening cake. Both the Baptista1,1Federal Fluminense University, Brazil; phytosterol and SSAP organogels showed 2Federal University of Rio de Janeiro, Brazil; acceptability as zero trans-fat substitutes to 3UFRJ, Brazil shortening in the production of yellow cake. Oil structuring using biopolymers, as chitosan, is a promising strategy to reduce Advanced Structure-Functional Properties of trans-fatty acids in processed food. The aims of Lipids in Product Reformulation Filip Van this study were to investigate the Bockstaele1, and Koen Dewettinck*2,1Ghent physicochemical, oxidative and structural University, Belgium; 2University of Gent, properties of chitosan-based oleogels and to Belgium evaluate its potential application as trans fat Not surprisingly there is a growing scientific replacer in cookies. Oleogels were obtained consensus about the essential role of lipids with using canola oil, chitosan (structuring agent), respect to their nutritional and functional vanillin (cross-linker agent) and/or Tween 60® properties. One can discuss the pros and cons (emulsifier) adopting emulsion-templated of all kinds of nutrients and how an equilibrated approach. Five formulations were obtained and and healthy daily diet should look like but characterized by moisture and lipid content, oil certainly oils and fats will continue to take up a binding capacity (OBC), peroxide value (PV), very substantial and positive contribution in our texture, rheology and Fourier Transform everyday meal. Obviously, food composition Infrared Spectroscopy (FTIR) techniques. attracts the attention of many consumers and Cookies were formulated with total or partial such information is of primary interest to (50%, w/w) trans-fat replacement by each dieticians in formulating dietary oleogel. Hardness and crispness of cookies were recommendations. But both nutritional and determined. All oleogels presented mean technological sciences are evolving and moisture, lipid content, PV and OBC of 1.61 ± translating that kind of fundamental knowledge 0.12 wt%; 97.5 ± 2.02 wt%; 4.0 ± 0.21 into newly developed products to meet meqO2.kg-1 and 70.4% ± 6.67, respectively. consumer expectations for innovative tasty and There was no significant difference between the healthy food products is a great challenge. hardness of the oleogels (7.44 ± 0.77N) and Clearly knowledge on how different food lipids commercial shortening (10.4 ± 2.17N). Oleogels are creating a certain food matrix by interacting showed time-dependence and structure- at different structural levels is also very recovery behavior and also were stable in a important in food reformulation and the wide range of temperatures (G’>G”). However, creation of innovative foods. In this a structural effect of interaction between presentation new insights will be discussed with vanillin and emulsifier for these parameters was respect to structure-function relationships of observed. FTIR results indicated that Schiff base lipids in different kind of food matrices and how between chitosan and vanillin is related to the this can result in real product innovations. tridimensional networks of the samples. Cookies with partial fat replacement showed Chitosan-based Oleogels as Trans Fat Replacer higher hardness and crispness than control

– 3 – ABSTRACTS 2019 AOCS ANNUAL MEETING & EXPO May 5–8, 2019 cookies, whereas totally replaced cookies presented similar texture to the control ones. Oleogels Based on the Small Molecule Food Therefore, chitosan-based oleogels showed Emulsifier: Macroscopic Property, promising results as a potential trans fat Microstructure, and Application Zong Meng*1, replacer. Ying Guo2, and Yuanfa Liu3,1School of Food Science and Technology, Jiangnan University, Interactions Between Candelilla Wax and China; 2School of Food Science and Technology, Saturated Triacylglycerols in Oleogels Jiangnan University, China; 3School of Food Formation Thais Silva*1, Daniel B. Arellano2, and Science and Technology, State Key Laboratory of Silvana Martini3,1Utah State University - Food Science and Technology, Jiangnan Nutrition, Dietetics and Food Sciences University, China Department, USA; 2Unicamp, Brazil; 3Utah State Sodium stearoyl lactylate (SSL) and University, USA Polyglyceryl fatty acid ester (PGE), two types of Based on the molecular similarity between edible food emulsifiers, was used as a gelling fully hydrogenated oils (hardfats) and CLX, and agent to structure oleogels at concentration of differences on their structuring power the aim 7%, 9%, 11%, and 13% (w/w) with sunflower of this work was to evaluate the use of CLX and oils in this study, respectively. The physical various hardfats to form oleogels. The hardfats characteristics of oleogels such as solid fat used in this study were crambe (HCr), palm content (SFC), oil bonding capability (OBC), and (HPl), palm kernel (HPk) and soybean (HSb). The firmness were influenced by SSL or PGE crystals. total concentration of oleogelator was 5% in Therefore, the microstructure and interaction . The proportions of CLX:hardfats of oleogels was further investigated by were 0:1, 0.25:0.75, 0.5:0.5, 0.75:0.25 and 1:0. polarizing light microscopy (PLM), X-ray Oleogels formed by CLX alone showed crystal diffraction (XRD), rheology, differential scanning size of 6.99 μm, Tpeak of 46°C, G’ of 1.5 x 105Pa calorimetry (DSC), and fourier transform and 10% of oil loss after 1 day. As the amount of infrared spectroscopy (FTIR). The breads made hardfat increased in the sample, G’ values using oleogels were characterized in terms of decreased and oil loss increased. However, the texture properties, water activity (Aw), and 0.25 and 0.5 blends of HPl and HCr formed a fatty acid compositions. It was found that the stable and organized crystal network structure higher concentration of oleogelator resulted in characterized by smaller crystals (<6.76μm) and a denser crystalline network which provided the lower Tp (<42°C). These samples had G’ and oil stronger mechanical strength and enhanced the loss values close to the ones obtained for the ability to retain the oil phase. However, the CLX oleogels. The 0.25HSb sample showed stacking method of crystal structures was not similar results to HPl and HCr, but with lower G’. affected by the SSL concentration. Space- HPk was completely soluble in soybean oil and spanning networks were attributed to surface did not interact with the CLX. These results interactions among crystal of SSL such as van showed that hardfats can potentially interact der Waals interactions and electrostatic with CLX to form stable oleogels, especially HPl repulsion. Crystal network in the SSL or PGE and HCr. Since these hard fats are readily oleogels imitated the typical functionality of available and inexpensive they could be used to crystalline network structures formed by decrease the amount of CLX which might be a triacylglycerol, which also reduced the better economical and sensory alternative for saturated fatty acid content and improved the use in food application. nutritional profile of breads. This investigation

– 4 – ABSTRACTS 2019 AOCS ANNUAL MEETING & EXPO May 5–8, 2019 not only beneficial for filling the gap of SSL or FHRO fixed the polymer layer onto the droplets PGE as the oleogelator to structure the edible and existed as protective layer on the surface of oleogels, but also for providing a reference for crystallized fat droplets. The crystallized fat their baking applications as a potential droplets were formed through creaming and alternative for . drying processes. Subsequently, the resulting polymer-coated fat capsules (FC) were Polymer Coated Fat Crystals as Oil Structuring introduced as structurant in sunflower oil (SO). Agents: Fabrication and Oleogelation The confocal images revealed stained strands Properties Mohd Dona Bin Sintang*1, Tom and droplets, which confirmed the presence of Rimaux2, Sabine Danthine3, and Koen the polymers in the fat capsules surface. Dewettinck4,1Faculty of Food Science and Differential scanning calorimetry analysis did Nutrition, Malaysia; 2Vandemoortele R&D not indicate an influence of the polymers on the Centre, Belgium; 3University of Liège, Belgium; crystallization of the FHRO in the capsules. 4University of Gent, Belgium Likewise, α polymorph was found in the FC alike Oleogelation has attracted the interest of neat FHRO. In SO, the FC at 10 %wt were food scientists and food industry as an dispersed using ultraturrax to obtain uniform interesting alternative for oil structuring. solid-like suspension. The rheological Certain hydrophilic polymers, such as gelatin characterization exhibited higher storage (GTA), is known to form gel structures in water modulus (Gʹ) of the FC based suspension and but not in oil and need indirect approach for the signified the formation of oleogel. Interestingly, application in fat. This research capitalized GTA adding 1 %wt of water to the oleogel increased as a stabilizer of oil-in-water emulsions, with further Gʹ, more solid. Ultimately, we have fully hydrogenated oil (FHRO) as the shown the formation of FHRO coated with GTA dispersed phase. During emulsification, GTA which applicable as delivery vehicles besides as adsorbed at the interface, forming a polymer an oleogelator. protective layer. Upon cooling, crystallization of

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EAT 1.1/H&N 1.1: Structural Determinates of the Metabolic Response for Lipids Chairs: Michael Rogers, University of Guelph, Canada; and Pamela Hutton, Bunge Loders Croklaan, USA

Replacement of Saturated Fat with composition and micronutrient levels result in Unsaturated Fats from Different Food Sources: the varying health effects of different vegetable Implications for Cardiovascular Risk Kristina S. oils. However, the mechanisms underlying this Petersen*,The Pennsylvania State University, phenomenon have largely remained elusive. USA Foodomics is a discipline that studies the food Current dietary guidance for prevention and and nutrition domains through the application management of cardiovascular disease includes of advanced omics technologies to improve recommendations to replace saturated fats consumer’s well-being, health, and confidence. with polyunsaturated fatty acids (PUFA) or The objective of this study was to investigate monounsaturated fatty acids (MUFA). This the health effects of different vegetable oils by presentation will provide an overview of foodomics analysis. The physicochemical current research focusing on how replacement properties and oxidative stability of seven of saturated fat with MUFA and PUFA from commercial vegetable oils were evaluated, different food sources modulates lipids and including soybean oil, rapeseed oil, , lipoproteins, blood pressure, and vascular sunflower seed oil, , and health. Our lab has shown that replacement of . And then SD rat were fed with high saturated fat with walnuts, or vegetable oils rich fat diet contained different for 12 in MUFA and PUFA improves lipids and weeks. Metabolites in serum and liver tissue lipoproteins, and blood pressure. Furthermore, were measured using liquid chromatography– data from a randomized, crossover controlled and gas chromatography–mass spectrometry, feeding study showed canola oil and high-oleic and multivariate statistical analysis was acid canola oil improved lipids and lipoproteins performed by orthogonal projections to latent compared to an oil blend higher in saturated structures discriminant analysis. The finding fat. Based on these data and other recent work showed vegetable oils, especially tea seed oil the magnitude of lipid and lipoprotein lowering and rapeseed oil, decrease the liver lipid expected with different dietary replacement of metabolism disorder in the high fat diet treated saturated fat will be explored. In summary, the mice. This study provided the foundation for research presented will describe the effect of quality, nutrition and safety evaluation of different fatty acids within the food matrix on vegetable oils and reasonable reference for cardiovascular risk and how we can assist consumers. consumers to choose foods and dietary patterns that are heart healthy. Musseling-up Program: Review of Greenshell Mussel Bioactive Lipids and Role in Foodomics Insights in the Health Effects of Inflammation Management and Joint Health Vegetable Oil YongJiang Xu*1, Chen Cao1, Matthew R. Miller*1, Marlena C. Kruger2, Fran Zhaojun Zheng1, and Yuanfa Liu2,1Jiangnan M. Wolber2, Hong Tian Hong Tian3, Parkpoon University, China; 2School of Food Science and Siriarchavatana2, and Saima Rizwan4,1Cawthron, Technology, State Key Laboratory of Food New Zealand; 2Massey University, New Zealand; Science and Technology, Jiangnan University, 3Sanford Ltd, New Zealand; 4Riddet Institute, China New Zealand Vegetable oil plays an important role in Lipid extracts from New Zealand’s iconic daily diet. The differences of fatty acid Greenshell mussel (GSM) are the world’s most

– 6 – ABSTRACTS 2019 AOCS ANNUAL MEETING & EXPO May 5–8, 2019 expensive nutritional oil (~$2000 USD/kg). 2USDA, ARS, Grand Forks Human Nutrition Traditional use of GSM by coastal Maori has Research Center, USA been associated with improved joint health and Objective: Dietary carotenoids are mainly a number of studies have examined the anti- sourced from fruits and vegetables. The inflammatory effects of GSM extracts. bioavailability of carotenoids is dependent on Objectives This review looks at outputs of dose, quantity and dispersion, and presence of Musseling up program a 3-year program under other nutrients in the diet, specifically fat. the New Zealand National Science Challenge However, there is a gap in research on whether “High Value Nutrition” by a) identifying, specific fatty acid classes affect serum β- discriminating and verifying GSM active carotene concentrations. Our primary objective ingredients; b) producing novel GSM was to assess the association between serum β- food/extract products; c) determining the carotene concentrations and reported intake of mechanism and efficacy in pre-clinical and specific fatty acid classes, utilizing data the clinical trials. Methods We have determined What We Eat in America (WWEIA)/National GSM lipid content over seasons, developed Health and Nutrition Examination Surveys rapid near infrared analytical methods and (NHANES). Methods: Data from 9,182 male and developed novel food applications. Efficacy of female participants 20-85 years of age in the GSM was tested 1) in-vitro analysis in NHANES 2003-2006 nationally representative, macrophage, cartilage osteoclast and pre- cross-sectional survey were analyzed to osteoblast cell lines, 2) in-vivo in female estimate the relationships between serum β- Sprague-Dawley rats with obesity-induced carotene concentrations and reported osteoarthritis and 3) in a clinical trial on saturated (SFA), monounsaturated (MUFA), and bioavailability of the lipids fraction. Results We polyunsaturated (PUFA) fatty acid intakes. Due have determined the variation in GSM with to skewing, we log transformed serum β- female spring mussels having the highest lipid carotene. Multiple linear regression estimated content. Novel stable GSM rich food ingredients log(serum β-carotene) based on total reported have been made through emulsification and fatty acid intakes adjusted for age, sex, and spray drying techniques. The inclusion of GSM ethnicity. Results: Mean and standard error (SE) in the rat diet significantly reduced blood levels was 2.51±0.85µg/dL for log(β-carotene). Mean of a cartilage degradation biomarker in rats In and SE for SFA were 26.72±16.9g, MUFA were vitro, a non-polar lipid extract of GSM 30.40±18.4g, and PUFA were 17.22±11.6g. β- significantly reduced osteoclast differentiation carotene concentrations were weakly and in a dose-dependent manner. Clinical trials have inversely associated with fatty acid classes: SFA determined the extent of the bioavailability of (r= -0.15, p the lipid fractions in 4 different formats. Conclusions GSM food products, food Oleogelation of Emulsified Oil Delays in vitro ingredients and extracts provide exciting Intestinal Lipid Digestion Dérick Rousseau*, opportunities for improving joint health and Ryerson University, Canada inflammation management. The influence of oleogelation on the in vitro digestion of oil-in-water (O/W) emulsions was Serum β-carotene Concentrations is Inversely investigated. Rice bran wax (RBX) was used as Associated with Reported Fatty Acid Intake in an oleogelator at concentrations of 0, 0.25, 0.5 U.S. Adults Ambria Crusan*1, Marla Reicks1, and 1 and 4 wt% of the emulsions, respectively. Susan K. Raatz2,1University of Minnesota, USA; O/W emulsions containing 1 wt% whey protein

– 7 – ABSTRACTS 2019 AOCS ANNUAL MEETING & EXPO May 5–8, 2019 and 20 wt% oil were prepared via hot buffer agent (e.g., Mg(OH)2 or CaCO3). This homogenization, and characterized by rheology, buffer was selected because it is insoluble static light scattering, confocal/polarized light under alkaline conditions, but soluble under microscopy, X-ray diffraction and differential acidic conditions, and can therefore maintain a scanning calorimetry. The evolution in particle neutral pH inside the microgels when they are size distribution, structural changes during oral, dispersed in a low pH solution (such as acidic gastric and intestinal digestion, and free fatty gastric fluids). A quantitative ratiometric acid (FFA) release during intestinal digestion method based on laser scanning confocal were all investigated. All emulsions were microscopic imaging was also developed to map generally kinetically stable during the the microclimate pH inside microgels. The experimental timeframe (4 weeks), with the image method was used to detected the pH exception of the 4 wt% emulsion, given the change of the microgels with or without the eventual appearance of large RBX crystals (3-5 encapsulation of buffer agent during digestion µm) in the droplets. The rheology and thermal process. It was indicated that the initial pH behaviour of the emulsions, as well as the SBO- distribution was relatively uniform within the RBX blends used for each emulsion, buffer-free microgels, being in the range from demonstrated that addition of RBX led to the pH 6.8-7. For the buffer-loaded microgels, the formation of rigid oil droplets. During both center pH was slightly higher than the edge gastric and intestinal digestion, oil droplet with the range from 7.2-7.6. After simulated coalescence occurred in all emulsions, and stomach digestion, the microclimate inside the intestinal digestion led to oil droplet microgels changed to acid condition. aggregation during the early stages of intestinal Conversely, the pH value within microgels digestion. The FFA release profiles showed that containing buffer agents was fairly similar to oleogelation of emulsified oil delayed intestinal that of the initial value. The activity of loaded lipid digestion. This effect was enhanced with bioactives (i.e., enzymes, insulin or probiotics) increasing RBX concentration up to 1 wt% due were successfully reserved after encapsulation to the increased oil droplet rigidity. With a within the buffer-loaded microgels during the further increase to 4 wt%, the rate of lipid digestion process. Our results could provide digestion increased, which was ascribed to the valuable information for the design of instability of the emulsions containing 4 wt% microclimate pH mapping technique and RBX during digestion caused by large RBX development of nutraceutical delivery systems crystals. for acid sensitive bioactive ingredients.

Encapsulation, Protection and Controlled Relea The Role of Emulsifiers in Lipid Digestion of Oil- se of Nutraceuticals using Biopolymer Microgel in-Water Emulsions Michael Rogers*, Natalie Zipei Zhang*, and D. Julian J. Ng, Saeed M. Ghazani, Peter Chen, Alejandro G. McClements,University of Massachusetts Marangoni, Amanda Wright, and Douglas Amherst, USA Goff,University of Guelph, Canada Microgels are one promising colloidal Fat digestion significantly influences health. delivery systems widely used for the Both food composition and food structure encapsulation and release of bioactive influence lipid digestion kinetics and the ingredients. In this study, a novel self-regulating bioavailability of components they contain. hydrogel microgels were fabricated that Thus, we need to understand how ALL levels of contained acid sensitive compounds and a food structure (i.e., nano-, micro-, macro- and

– 8 – ABSTRACTS 2019 AOCS ANNUAL MEETING & EXPO May 5–8, 2019 mesoscales) control the lipemic index of foods. tomatoes on the bioaccessibility of a model Since surfactants are ubiquitously found in pesticide (chlorpyrifos) was studied. The results processed foods, there is potential benefit to indicated that the bioaccessibility of design food emulsions with tailored lipid chlorpyrifos (a highly lipophilic pesticide) was digestion profiles. Ultimately our aim is to limit shown to depend on the emulsifier types of co- the lipemic index of processed foods however, ingested excipient emulsion. Highest pesticide with the emergence of personalized nutrition bioaccessibility can be observed for the there are applications where rapid digestion excipient emulsion formed with phosphate kinetics could be highly beneficial. 200 ± 20 nm, lipid, followed by Tween 80 and WPI. oil-in-water emulsions, structured using Polysaccharide additions (chitosan, xanthan, β- common chain-length (i.e., C18:0) surfactants glucan) can significant impact the (e.g. sn-1, and sn-2 monostearin, Span 60, and bioaccessibility of pesticides that it also Tween 60) had their digestion kinetics studied depended on the emulsifier type of excipient using the TIM-1 simulated gastrointestinal tract. emulsions. Overall, these results suggest that Lipid digestion rate constants, induction times the bioavailability of undesirable pesticides can and bioaccessibility were assessed over 5 hr be controlled by specificity design excipient simulated digestions. All parameters are emulsion. significantly influenced by emulsifier structure, creating exciting new opportunities in Impact of Indigestible Oils on the structuring infant formulas, energy-dense meal Bioaccessibility of Vitamin D3 in replacements, etc. Nanoemulsion-based Delivery Systems Yunbing Tan*1, and D. Julian J. McClements2,1Dept. of Bioavailability of Pesticide Residue in Food Science, University of Massachusetts, Agricultural Products: Impact of Food Amherst, USA; 2University of Massachusetts Emulsions with Different Surface Properties Amherst, USA Ruojie Zhang*, and D. Julian J. These is interest in replacing digestible fats McClements,University of Massachusetts with indigestible ones to reduce the calorie Amherst, USA content of foods. However, utilization of The residue of pesticides in agricultural indigestible oils may have unforeseen products has been a big concern for human nutritional consequences. In this study, the health since high exposure to pesticide could impact of an indigestible oil on the cause numbers of diseases, such as diabetes, bioaccessibility of vitamin D3 (VD) encapsulated neurological disorders, even cancer. The within nanoemulsion-based delivery systems Bioavailability of pesticides residue in human was examined. Four different nanoemulsions body are highly impacted by the food were prepared using different combinations of components that consumed together. Food a digestible oil (corn oil, CO) and indigestible oil emulsions, such as dressings, dips, sauces, and (mineral oil, MO): CO only; MO only; 1:1 CO:MO creams, are commonly co-ingested with fruits system prepared by mixing oils before and vegetables. The purpose of the current homogenization (oil mixture); 1:1 CO:MO study was therefore to examine the potential system prepared by mixing MO and CO impact of co-ingestion of emulsions with nanoemulsions after homogenization (emulsion natural produce on the bioavailability of a mixture). A simulated gastrointestinal tract hydrophobic pesticide. In current study, the (GIT) was used to study the interaction between influence of co-ingestion of food emulsions with pancreatic lipase and the emulsions. The rate of

– 9 – ABSTRACTS 2019 AOCS ANNUAL MEETING & EXPO May 5–8, 2019 free fatty acid release and the VD attributed to solubilization of the VD in the bioaccessibility during 2 h intestine digestion mixed micelles, followed by their precipitation. decreased in the same order: CO > oil mixture ≈ These results show that lipid digestion, micelle emulsion mixture > MO. The digestion of the solubilization, and micelle aggregation all corn oil occurred primarily during the first 30 impact vitamin bioaccessibility. The presence of minutes, then gradually increased. Except for indigestible oil in the nanoemulsion-based the MO nanoemulsion, the bioaccessibility of delivery systems reduced vitamin VD increased to a maximum value around 30 bioaccessibility, but may be useful for giving minutes of digestion but then decreased during prolonged release in the colon. the following 24 h. This effect might be

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EAT 2: Crystallization Behavior of Fats and Oils Chairs: Alejandro Marangoni, University of Guelph, Canada; and Kiyotaka Sato, Hiroshima University, Japan

Pressure Induced Triolein Crystals André Triglyceride Crystallisation Model based on Roßbach1, Leo A. Bahr1, Sebastian Gäbel1, Fatty Acid Interaction Coefficients Rasmus L. Angela Mayer1, Peter Ferstl2, Andreas S. Miller*1, and Eckhard Flöter2,1DuPont, 2 Braeuer1, and Andreas Wierschem*1,1Friedrich- Denmark; Technical University Berlin, Germany Alexander-Universität Erlangen-Nürnberg, Prediction of how much fat crystallise at Germany; 2Technische Universität München , defined temperatures are important in many food applications like and Germany confectionary. Thermodynamic modelling tools Treatment at pressures of several 100 MPa have successfully been developed (e.g. Hjorth et offers the possibility to optimize food al. or Wesdorp). This work proposes a method processing and crystallization of fat-containing based on the previous works (i.e. variations of products. It may save time and energy, improve the Margules model), but with considerably purity, homogeneity, crystal-size distribution fewer parameters. The key in the model and mechanical properties. To elucidate this developed in this work is to exploit that option, phase diagrams and crystallization crystallisation of triglycerides is governed by kinetics need to be established. As an example, fatty acid interaction with fatty acid. The we study the pressure-induced crystallization thermodynamic model proposed thus only need and melting curves of triolein. We examine the the interactions coefficients between each morphology with a microscope and the possible pair of fatty acid and a few generic conformational parameters (e.g. probability of polymorphism with Raman spectroscopy. chair / tuning fork formation). The model is a Melting curves are detected from solid layers steady state model, which predict the solid fat with a polarization microscope or by observing content at equilibrium. The model parameters melting of single spherulites. Triolein shows a are fitted to triglyceride data available in significant nonlinear increase of the melting Wesdorp’s PhD thesis and compared to the point with pressure. Apart from Raman spectra data and to Wesdorp’s model. There are three related to β-, β’- and α–crystals, we observed potential improvements in the new model: another type not yet described. Switching to Capability to predict behavior of triglycerides less stable polymorphs at constant temperature even if they are not included in the data set can result in a considerable increase in the used for parameter estimation, fewer growth rate. For a given morphology, the parameters and information of conformation of growth rate declines with increasing pressure the triglycerides. pointing to a transport-limited crystal growth. A Phenomenological Theory of Polymorphic In the range studied so far, the growth rate Phase Transitions in Triacylglycerol Crystals seems to be governed mainly by pressure and David A. Pink*, St. Francis Xavier University, depends only weakly on temperature. In a Canada certain parameter range, cross-nucleation There are few, if any, explanations of the occurs. origin of polymorphic phases and their transitions, in triacylglycerol (TAG) crystals. TAG molecular properties are characterized by their hydrocarbon chains and depend upon saturation or unsaturation, cis or trans double bonds, short or long chains, even- or odd-

– 11 – ABSTRACTS 2019 AOCS ANNUAL MEETING & EXPO May 5–8, 2019 numbered carbons and esterification. to a simulated SSS surface. Nucleation kinetics Polymorphism of symmetric TAGs is different using differential scanning calorimetry showed from that of asymmetric TAGs. TAG crystals are that the inclusion of minor amounts of SSS characterized by three polymorphic phases (from 1 % to 4 %) in a SOS melt resulted in an which Larsson (Acta Chem. Scand., 20, 2255, increase in the isothermal nucleation rate of 1966) labelled, α, β' and β. These phases can be crystallizing SOS. Using a model based on the categorized by their hydrocarbon chain Fisher-Turnbull approach, estimates of the conformations, their subcell structure (Sato & surface free energy, activation free energy and Ueno, Polymorphism in Fats and Oils, 2005), the critical radius were calculated from the and their thermal stability. The α polymorph nucleation rates. The estimated parameters has been referred to as “metastable”. The β conclusively show the heterogeneous polymorph is, seemingly, the “most stable” and nucleation of SOS on SSS surfaces: reduced the β' polymorph stability is between α and β. surface free energies, activation free energies Each polymorph has had associated with it a and critical radii with the inclusion of SSS in an k α phase transition temperature, Tm , where Tm < SOS melt. β' β Tm < Tm . The intent is to describe larger-scale phenomenological, Ising-like or other, models Effects of Molecular Complementarity of phase transitions to identify what between Mono- and Triglycerides on the parameters might determine polymorphic Interfacial Tension of an Oil-Water Interface phase transitions as the temperature changes. Nicole Green*, and Dérick Rousseau, Ryerson Objects representing TAG molecules will be University, Canada characterized by their internal states (energies We have previously shown that in water-in- and degeneracies) and their interaction oil emulsions, glycerol tristearate (SSS) alone energies with other TAG molecules. Equilibrium shows little to no interfacial activity. However, statistical mechanics shall be used to calculate when paired with glycerol monostearate (GMS), thermodynamic quantities such as order a monoglyceride of matching fatty acid moiety, parameters and free energies, which will then SSS further reduces the oil-water interfacial be related to different phase transitions. tension compared to a system with GMS alone. Predictions can be made about the phase Using a temperature-controlled drop shape transitions. Equilibrium and metastable states tensiometer to observe a pendant water drop in as well as first and second order transitions will a purified canola oil continuous phase, we be identified. further explore this effect using palmitic and myristic acid-based mono- and triglycerides. Heterogeneous Nucleation of a Cocoa Differences in length of even-chain fatty acids Triglyceride on Surfaces Formed by Tristearin greater than two carbons have been previously Edmund Daniel T. Co*1, Saeed M. Ghazani1, shown to suppress cocrystallization, so by David A. Pink2, and Alejandro G. Marangoni1, combining the mismatched mono and 1University of Guelph, Canada; 2St. Francis triglycerides we study the role that chain length Xavier University, Canada has in inducing interfacial activity in The following work investigates the triglycerides. heterogeneous nucleation of 2-oleodistearin (SOS) triglycerides on surfaces formed by Lipid Sonocrystallization: What have we crystals of tristearin triglyceride (SSS). The work learned? What is next? Silvana Martini*, Utah shows, through computer simulations and State University, USA nucleation kinetics, that SOS may Over the past 10 years our research group heterogeneously nucleate on SSS surfaces. has used high intensity ultrasound (HIU) to Atomic-scale molecular dynamics showed that modify the crystallization of lipids. Ultrasound SOS molecules exhibited an affinity ("wetting") waves are acoustic waves that operate at

– 12 – ABSTRACTS 2019 AOCS ANNUAL MEETING & EXPO May 5–8, 2019 frequencies just above the human hearing and compared to bulk CB. The results showed range (> 18 kHz). HIU techniques use low lower crystallization temperatures of CB in fresh frequencies in the range of 20 kHz and can be cacao beans at all the experimental conditions. used to induce physicochemical changes in In addition, significant differences were materials. This presentation will review current detected regarding the polymorphic behavior of research related to the use of HIU to induce the CB crystals in fresh beans and bulk oil. In more crystallization of edible lipids (lipid detail, simpler polymorphic behavior, based on sonocrystallization) and will provide insights the occurrence of more stable forms, was into future research on this topic. Over the observed in fresh cacao beans. This study years studies have shown that HIU can be used indicates that the germination conditions of to increase the crystallization rate of fats, cacao beans are extended to low-temperature generate crystalline networks with smaller environmental areas by lowering the Tc values crystals that are harder and more elastic and of CB than those of the bulk oil. The results that melt over a narrow temperature range. were consistent with the germination behavior Changes in these physical properties result in a of fresh cacao beans at different temperatures. fat crystalline network with improved oil binding capacity and lower oil loss. Sonication New Insight into Molecular Origins of Cocoa and crystallization conditions needed to induce Butter Polymorphism Saeed M. Ghazani*, and changes in these physical properties will be Alejandro G. Marangoni, University of Guelph, discussed. The impact of these results is that Canada HIU can be used in healthy fats that are free of This research is a comprehensive study of trans-fatty acids and that have low levels of the solid-state properties of the main saturated fatty acids to increase their hardness triglyceride molecular species in , and to improve their functional properties. namely POP, POS and SOS. Two new triclinic Future research in this area include the crystal polymorphic forms (β3 and β2) of POS incorporation of HIU into industrial settings and were discovered. Small and wide-angle powder to optimize the use of this technology in other x-ray diffraction patterns of these β3 and β1 systems such as spreads and oleogels. crystal polymorphs of POS were identical to those of crystal forms V and VI in cocoa butter, Crystallization and Polymorphic Behavior of while those of SOS and POP were not. Cocoa Butter in Fresh Cacao Beans Laura Moreover, we also discovered that the crystal Bayés-García*1, Teresa Calvet1, Tetsuo Koyano2, structure of CB in its meta-stable form IV and its and Kiyotaka Sato3, 1Universitat de Barcelona, transformation to form V was controlled by Spain; 2Meiji Co., Japan; 3Hiroshima University, POS. The ternary phase behavior between POP, Japan POS and SOS in their triclinic crystal The present study aims at observing the polymorphic form was determined herein. crystallization and polymorphic behavior of POP:POS mixtures displayed a strong eutectic cocoa butter (CB) in fresh cacao beans with DSC region. Also, POP addition always led to a and X-ray diffraction techniques with both decrease in the melting point of mixtures, while synchrotron and lab-scale radiation source. the opposite was true for SOS. In this work we Underlying idea of this study was to relate the showed that a novel algal butter was necessary conditions of germination of cacao compatible with cocoa butter and could be used beans to the crystallization of CB, which are as an alternative for high SOS exotic in present in oil-in-water emulsion droplets, called the design of CBEs. Additionally, we showed the lipid bodies having 1~2 micron-meter potential for synthesizing a CBM, a coco butter diameters. Different cooling and heating mimetic, for full replacement of CB in conditions, with rates of 15, 2, 0.5 and chocolate. The CBM was synthesized from 0.1°C/min, were applied to fresh cacao beans natural fat fractions using a simple single step

– 13 – ABSTRACTS 2019 AOCS ANNUAL MEETING & EXPO May 5–8, 2019 enzymatic conversion method. Since POS research about fat bloom has been conducted showed critical functionality in crystal for a long time, its actual mechanisms are not polymorphism and melting behavior in ternary completely understood. In this study, we have mixtures with POP and SOS, we recommend the discovered a thermal condition and the inclusion of POS in the design of CBEs. mechanism for a fat bloom formation which has not been well characterized yet. Fat bloom Physical Properties and Fat Bloom Stability of generated under this thermal condition shows Dark Chocolate Made of Ternary Fat Blends of an overall appearance with a bright brown Cocoa Butter/OSO- Fat/Lauric-based CBS surface, but the crystal polymorphism of cocoa Shimpei Watanabe*1, Shinichi Yoshikawa1, and butter does not show form βVI, unlike Kiyotaka Sato2,1Fuji Oil, Japan; 2Hiroshima previously reported. The structural change of University, Japan chocolate during the thermal treatment was It has been well known that chocolate made observed by optical microscopy and polarized of lauric-acid based CBS and cocoa butter (CB) light microscopy to clarify the process of fat exhibits serious fat bloom at ambient bloom formation. Under this thermal condition, temperatures, which is caused by separation it was found that bloom is formed by and polymorphic transformation eutectic roughening the surface as liquid oil in partially mixture of CB/CBS. The present study showed melted chocolate moves toward the center of improved fat bloom stability by adding OSO (1, the chocolate during recrystallization. It was 3-dioleoyl, 2-stearoyl-triacylglycerol) fat into also shown that crystal polymorphic transition CBS/CB blends. The OSO-fat forms molecular of cocoa butter to form βVI is not a direct cause compound (MC) crystals of double-chain length of fat bloom formation. structure (beta-2) with an equal ratio with CB. DSC, SFC and X-ray diffraction (XRD) structural Evidence of Molecular Clustering in Liquid studies revealed that the MC crystals were Triacylgycerols Gianfranco Mazzanti1, Nicole formed in wide concentration ranges of Green2, Alejandro G. Marangoni3, David Pink4, CB/OSO-fat/CBS=10/10/80~40/40/20. Because Giuseppe Milano5, Carl Adams6, Paul Butler7, of the adding effect of the OSO-fat, fat bloom Liangle Lin1, Rong Liu1, Omar Qatami1, Amro formation of dark chocolate made of CB/OSO- Alkhudair1, Yujing Wang1, Pavan K. Batchu1, and fat/CBS was retarded up to 6 months at 15~25 Xiyan Deng1, 1Dalhousie University, Canada; ºC, although dark chocolate made of CB/CBS 2Ryerson University, Canada, 3University of alone exhibited fat bloom after 10 day at the Guelph, Canada, 4St. Francis Xavier University, same temperature range. The present study Canada, 5Yamagata University, Japan, 6McGill expanded the opportunity of CBS applications in University, Canada, 7NIST, USA confectionery fat formulation. The structure and distribution of triacylglycerol (TAGs) in fats and oils determines Fat Bloom Caused by De-oiling from Chocolate their physico-chemical properties. These Surface Sohei Sato*1, Hironori Hondoh2, and properties go on to determine the Satoru Ueno2, 1Hiroshima University, Japan; characteristics of the fat crystal networks that 2Graduate School of Biosphere Science, are observed in their texture, appearance and Hiroshima University, Japan mouth feel. Over the years, a few models have Fat bloom in chocolate is a significant been proposed to describe the distribution of problem that greatly affects its sensory TAG molecules in the liquid state, since it properties such as texture and appearance. It is determines the nucleation and subsequent due to a diffuse reflection of light on a crystal growth. However, these models were roughened surface of chocolate caused by not consistent with the actual density of oils or structural change of fat crystal under various our X-ray scattering (XRS) data. Liquid TAG temperature conditions. Although extensive samples were examined by XRS at temperatures

– 14 – ABSTRACTS 2019 AOCS ANNUAL MEETING & EXPO May 5–8, 2019 up to 210 °C. WAXS (wide angle XRS) data are challenging. Our objective was to load consistent with the liquid phase of alkanes and peppermint (PEO) into novel hollow other aliphatic molecules. SAXS (small angle solid lipid micro- and nanospheres (HSLS) to XRS) data are analogous to those produced by develop food grade free-flowing powder alcohols and fatty acids, whose molecules antimicrobial lipids. PEO-loaded fully strongly associate via hydrogen bonding. We hydrogenated soybean oil (FHSO) was proposed a new conceptual model to describe developed via our innovative approach based the clustering of liquid TAGs as “Loose on atomization of CO2-expanded lipids through Clusters”, formed due to the polar nature of the 50 µm nozzle at 200 bar. The highest PEO glycerol cores. Using a space-filling scheme, we loading efficiency (47.5%) was achieved at 50% estimated that their average size is about 5 to 9 initial PEO concentration. Shell of the HSLS molecules. The average number of molecules provided slow release to the loaded PEO and decreases with temperature and increases with exhausted after 6 days of storage at room molecular weight. To further explore this temperature. Release behavior of the PEO was hypothesis, we performed high-Q small angle controlled by changing the lipid matrix. neutron scattering (HSANS) experiments on Antimicrobial effect of the particles was tested deuterated tripalmitin, as well as other TAG. in skim milk using Pseudomonas fluorescens, The results agree with the XRS observations. Bacillus cereus, Escherichia coli ECOR, and Numerical simulations, on the other hand, Lactococcus lactis. PEO-loaded FHSO-HSLS support this hypothesis as well. The non-ideality achieved significant inhibition in the growth for of liquid TAGs produces phase behaviors such all bacteria (p<0.05), caused a maximum of 3 as multiphase crystallization, crystal memory and 7 log reduction in the growth of Gram- and glass avoidance. The proposed model negative and Gram-positive bacteria, provides clarity for the explanation and respectively. This improvement was related to modeling of these peculiar treats of TAG melts. the increased solubility of the PEO in aqueous phase, which improved the stabilization and Development of Peppermint Essential Oil- bioavailability of the guest molecule. Loaded Hollow Solid Lipid Micro- and This innovative approach generates simple and Nanospheres as Natural Food Antimicrobials clean products, slow down PEO release, Junsi Yang*, Car Reen Kok, Robert Hutkins, and minimize its strong smell, and serve as natural Ozan N. Ciftci,University of Nebraska-Lincoln, food antimicrobials. Hollow structure provides USA high loading capacity, solid shell prevents There is a growing demand for natural degradation, and nanosize confers water antimicrobials; however, many of those natural solubility. Dry free-flowing product makes antimicrobials such as essential oils are water- handling, storage, and transportation insoluble and very volatile; therefore, efficiently convenient. incorporating essential oils into foods is

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EAT 2a/PCP 2b: Plant Protein Utilization in Food Products Chairs: Graciela Padua, University of Illinois, USA; and Baraem Ismail, University of Minnesota, USA

Rheological Assessment of Ethanol Induced Plants to Meat: Utilizing Plant Proteins to Plant Protein Gels Nahla Kreidly*1, Graciela W. Satisfy the Carnivores Ines Resano Goizueta*, Padua2, and Hakime Yavuz1, 1University of Impossible Foods, USA Illinois at Urbana Champaign, USA; 2University Animals to make meat is a prehistoric and of Illinois, USA unsustainable technology. Animal agriculture Plant protein based gels are currently of occupies almost half the land on earth, high interest due to consumers’ preference consumes a quarter of our freshwater and over the use of animal proteins. Protein destroys our ecosystems. Due to the impact of gelation is often achieved by heat treatment or animal farming on our world, there is by the addition of gelling agents. However, heat commercial interest in developing foods made treatment may damage nutrients, while the from plants that satisfy the carnivore to remove addition of gel inducing agents may be the farm-animal from the human diet. Plant- objectionable in certain foods. In this study, we based meat companies are deconstructing the further investigate the effect of a novel ethanol eating experience and re-designing meats from induced gelation process that is carried out at scratch by using only ingredients from plants. room temperature. It is based on the Consumers eat meat not only because it is instantaneous gelling properties of certain delicious but because it is a good source of proteins when coming in contact with ethanol. protein. Plant proteins replacing animal Dynamic rheological measurements using proteins have to provide the same protein oscillation tests were employed to investigate quality and the same sensorial experience. This the viscoelastic properties of ethanol induced requires the proteins to be functional and gels from , lentil, and pea proteins. flavorless. At the same time, the protein must Rheological assessment also aimed to reveal the be scalable and affordable. There is enough effect of protein content (10-20% w/v) and plant protein grown in the world to substitute ethanol (30-80% v/v) on the gelling ability of animal protein but not all that protein is high plant proteins in binary solvent systems of quality. Protein functionality allows us to make ethanol-water. All proteins formed instantons a dynamic product where the proteins can gel, gels with G’ > G’’ immediately upon contact emulsify and stabilize the food during handling with ethanol. The stiffest gels were observed at and cooking, but many current protein isolation a 40% ethanol and 20% protein content for all processes limit the functionality. Proteins must proteins. Structural differences between be low in flavor and not distract from the meat- untreated protein powders and protein gels flavor, but bitterness and off flavors are present were investigated by scanning electron in many commercially available proteins. microscopy (SEM) and atomic force microscopy Developing a supply of plant proteins that are (AFM). Protein gels developed a porous functional and have low flavor, at a scale that structure after drying at room temperature, in allows us to feed the world is one of the biggest contrast with the granular structure untreated challenges we face in the 21st century. protein powders. This work aims to enhance the utilization of plant proteins in the food industry Soy Protein-based Nanoparticles and as functional and inexpensive ingredients, by Derivatives as Bioavailability Enhancers for studying their ability to form instantaneous gels Bioactive Compounds Qin Wang*, University of using novel ethanol induced gelation. Maryland, USA Soy protein is one of the most widely utilized plant proteins with unique nutritional values. This study systematically investigated

– 16 – ABSTRACTS 2019 AOCS ANNUAL MEETING & EXPO May 5–8, 2019 the preparation, characterization, and However, there are numerous challenges in application of soy protein-based nanoparticles formulating food products with plant protein as effective nutraceutical/drug carriers. The isolates, particularly in achieving the target particle formation involved partial unfolding of functional properties in the ingredients. protein molecules, limited aggregation in the Although there is a number of plant protein presence of the antisolvent, hardening of isolates currently available in the market, many particle structure via chemical bonds, and of them could not be used as alternatives to refolding of the protein molecules within the animal proteins. Several factors influence the particles. Satisfactory dispersion stability, production of plant protein isolates with encapsulation efficiency (EE), and time- desired functional properties that match the dependent release of curcumin, a functionalities of animal proteins. At present, chemopreventive compound, were observed. the protein isolates are produced from oilseeds, The nanoparticles were further subjected to pulses, and cereals. The physicochemical and conjugation with folic acid, a cancer cell- functional properties of the plant protein targeting ligand. The conjugation led to more isolates vary primarily due to both the source extensive particle formation and higher loading and processing methods. This presentation efficiency (LE), probably due to an increase in reviews the challenges and opportunities surface hydrophobicity. More importantly, a associated with the production of selected plant pronounced increase in the accumulation in protein isolates, with desired functional tumor cells such as Caco-2 was achieved upon properties. folic acid, which demonstrated the potential of this technique for the targeted delivery of anti- Improvement of Targeted Pea Protein cancer drugs. To overcome the rapid digestion Functionalities for Beverage Applications Serpil of soy protein nanoparticles in the Metin*1, Sonia Han2, and Tasha Hermes2,1Cargill gastrointestinal tract, carboxymethyl chitosan R&D, USA; 2Cargill, USA (CMCS) was employed as a second coating layer There is a strong interest in the by a simple ionic gelation method. CMCS consumption of beverages containing plant rendered the gelation of soy protein molecules proteins due to potential health benefits. Pea more effectively and required lower protein is an attractive protein for some concentration of calcium crosslinkers. The consumers, especially for vegetarians, vegans CMCS/soy protein complex nanoparticles and flexitarians. However, utilization of pea exhibited satisfactory EE for vitamin D3, protein in beverages have challenges due to its reduced release in simulated gastric low solubility, sedimentation, flavor, and environment, and enhanced release under thermal stability. Pea protein can be modified simulated intestinal conditions. This study for target functionalities desired for beverage demonstrated the potential of soy protein- applications. In general, food protein based nanoparticles as an effective vehicle for functionality is commonly measured from the carrying and delivering bioactives for various perspective of single protein molecules in applications. solution. While this approach is very beneficial in understanding of functionalities of proteins, Overcoming the Challenges in the Production it is somewhat limited in predicting and Utilization of Plant Protein Isolates in Food performance in final food applications. This Products Nagul Naguleswaran*, Ingredion, USA presentation will include modification of pea The utilization of plant proteins in food protein to improve its solubility and flavor for products has rapidly increased during recent beverage applications as well as measurement years. The food industry prefers the use of plant of target functionalities of both intact and protein isolates primarily due to their high modified proteins. It will also include an protein content and high nutritional value. approach taken for prediction of performance

– 17 – ABSTRACTS 2019 AOCS ANNUAL MEETING & EXPO May 5–8, 2019 of both proteins in the presence of other information on the nutritional, physiological ingredients (e.g. sweeteners, stabilizers, and functional characteristics of plant proteins. flavoring agents, etc.) and during processing Additionally, efficient extraction and steps in a beverage application. functionalization procedures are needed. This presentation will cover the evaluation of Structural and Functional Properties of Plant various plant proteins from pea, camelina, and Protein Isolates and Hydrolysates for Various pennycress, highlighting their structural and Applications Baraem Ismail*, University of functional properties as impacted by extraction Minnesota, USA and functionalization procedures, as well as The demonstration of equivalent or potential applications. Structural characteristics superior/new functionality of novel plant and functional properties of the protein proteins compared to existing alternatives is concentrates, isolates and hydrolysates will be essential to both the food industry and the discussed and compared to reference proteins, consumer. However, there is limited consumer whey protein isolate (WPI) and soy protein and producer knowledge of plant proteins other isolate (SPI). than soy. Food producers are seeking

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EAT 3: Implication of Lipids Structuring in Food Application Chairs: Jose Trujillo, Chemtech, Peru; and Kaustuv Bhattacharya, DuPont Nutrition & Biosciences ApS, Denmark

A Novel Strategy for Increasing Solid Fat hydrophilic and hydrophobic properties in Content of Oils without Addition of Saturated suspension. Conventional peanut butter or trans Fats or Oil Gelling Compounds contains stabilizers at a usage rate on average Alejandro G. Marangoni*, and Reed A. of 2.0% w/w, with a range of 1.0% - 4.0% w/w. Nicholson, University of Guelph, Canada The objective of this study was to investigate In the modern world of clean label, two different series of stabilizers at various minimum amount of e-numbers, health concentrations and their effects on crystalline benefits, sustainable and green, animal friendly, promoting tendencies and impact on peanut religion, and possibly others, it has become butter stability and texture as a function of increasingly difficult to manufacture a storage time. Variable I a) fully hydrogenated functional plastic fat. Fats and oils are soybean oil (Soy), b) blend of Soy and fully essentially triglycerides (TAGs). There are hydrogenated high erucic acid rapeseed oil physical, commercial and regulatory limits to (HEAR) (1:5 w/w), c) blend of Soy and HEAR (3:5 what can be done with TAGs. Addition of w/w), d) blend of Soy and HEAR (5:5 w/w), e) oleogelators is a very interesting option, but blend of Soy and HEAR (5:3w/w), Variable II a) their use in food products is mostly not allowed fully hydrogenated (Cotton), b) by current legislation. Structured emulsions can blend of Cotton and HEAR (1:5 w/w), c) blend of be an interesting option in the space, but here Cotton and HEAR (3:5 w/w), d) blend of Cotton we will focus on a novel strategy to create a and HEAR (5:5 w/w), e) blend of Cotton and plastic fat or just increase solids in liquid HEAR (5:3 w/w). These variables were tested at vegetable oils by enzymatic glycerolysis. Mono the inclusion rate of 1.5% w/w in a standard and Diglycerides have higher melting points creamy peanut butter formula. Digital scanning than their triglyceride counterparts and thus calorimetry (DSC) and textural analyzer were conversion of the endogenous TAGs into DAGs used to evaluate stabilizer crystalline behavior and MAGs will lead to an increase in solids and and textural attributes. Peanut butters were melting point. Here we present our new observed for oiling out over time and texture strategy and show applications in real food analysis was performed on finished product products. during storage.

Effect of Various Concentrations of Two Controlling the Texture of Oil-continuous Stabilizer Series on Peanut Butter's Physical Systems by Filler Particles Auke de Vries*, and and Functional Attributes Rachel E. Mertz, and Dérick Rousseau, Ryerson University, Canada Donald D. Gifford*, Stratas Foods, USA To control the final texture of a food Homogeneous peanut butters require the product, pharmaceuticals, or a personal care addition of stabilizers to keep the oil from product, different routes are available to separating from the other components. Peanut modify its rheological properties. Many of these butter stabilizers are comprised of high melting products are composite materials, where a point fats, which function as structuring agents three-dimensional network, or matrix, encloses via their contribution to the development of filler particles. These particles can be solid, crystalline networks robust enough to hold the liquid, or gaseous and, in food products for peanut butter ingredients with varying example, includes sugar particles in chocolate,

– 19 – ABSTRACTS 2019 AOCS ANNUAL MEETING & EXPO May 5–8, 2019 oil droplets in a casein matrix or air bubbles find out why this occurred and if this entrapped in an aggregated fat globule matrix information has any commercial relevance or (whipped cream). Based on the surface value. Is the unexpected delay in solid chemistry of the filler particle and the nature of development at 10C unique the test conditions, the matrix, filler particles can either have an influenced by the ratio of heat generated from attractive interaction with the matrix or there is the heat of crystallization and amount of heat an absence of such an interaction. When there dissipated by the cooling capacity of the system, is no interaction, the particles are called an related to TAG composition, and/or related to ‘inactive filler’ and the addition of such particles competing sites for nucleation or changes in will decrease the overall gel strength. When polymorphic behavior. there is an attractive interaction between the filler particles and the surrounding matrix, the Structuring Lipids Through Enzymatic gel strength increases when the particle is more Glycerolysis Reed A. Nicholson*, and Alejandro rigid than the network and are then called G. Marangoni, University of Guelph, Canada ‘active fillers’. Although progress has been Hydrogenation, interesterification, and made to describe this phenomenon in water fractionation are processes commonly used to continuous systems, like emulsion gels, we are improve the functionality of edible oils by interested to describe these interactions in oil increasing the saturated fat content, thereby continuous systems. We show that by simple altering the crystallization behaviour of the modifications similar particles can either lipids. Furthermore, monoacylglycerols (MAGs) behave either as inactive or active fillers, which and diacylglycerols (DAGs) have also been is a simple, yet interesting route to modify the known to affect the crystallization properties. rheology and final appearance of the product. The purpose of this research is to use glycerolysis to produce partial glycerols to Development of Solids in at Varying directly structure liquid oils without affecting Cooling Temperatures Neil R. Widlak*, the fatty acid composition. Glycerolysis Consultant, USA reactions were performed at 65 °C for various The intent of this paper is not to provide lengths of time in the presence of glycerol using new information but to use this forum to help Candida antarctica lipase B as the catalyst. stimulate discussions between researchers to Differential scanning calorimetry demonstrated provide solutions to problems or lead to a 20 °C increase in the onset of crystallization of discoveries. While running continuous solid fat both cottonseed and peanut oils following content on palm oil as it solidified at various glycerolysis. Pulsed nuclear magnetic resonance temperatures over time, I observed that solids showed that the solid fat content of cottonseed developed at a faster rate at 15C than at 10C and peanut oils increased from 6% to 21% and during the early stages of cooling. While the 3% to 20%, respectively, at 5 °C. The structured correlation between temperature (0, 5, 10, 15, cottonseed oil represents a viable alternative to 20 and 25C) and solid content after 5 minutes palm oil and hydrogenated vegetable oils for and 60 minutes of cooling was quite strong (R2 applications in margarine as well as . greater than 0.95), solids developed at a greater When incorporated into peanut butter, the rate at 15C than 10C between 20 and 30 peanut oil glycerolysis product decreased the oil minutes of cooling. This delay in crystallization loss to less than 6% of that of peanut butter was also found in other fat systems and not in containing unaltered peanut oil. Additionally, others. I am presenting this data in the hope to changing the conditions of the glycerolysis

– 20 – ABSTRACTS 2019 AOCS ANNUAL MEETING & EXPO May 5–8, 2019 reaction to obtain various partial glycerol Application of Spray-dried Oil Powder in Oil-in- compositions can subsequently be used to tailor Fat Dispersions Iris Tavernier1, Bart Heyman2, the textural properties of the peanut butter to Tony Ruyssen1, Paul Van Der Meeren1, Filip Van meet the demands of consumers. This research Bockstaele*1, and Koen Dewettinck3, 1Ghent demonstrates that glycerolysis can be used to University, Belgium; 2Vandemoortele Lipids enhance the functionality of edible oils for their R&D, Belgium; 3University of Gent, Belgium use in numerous food applications. To make fat-based products such as margarines and shortenings more healthy, Effect of Storage Time on Physical Properties partial replacement of saturated fatty acids of Sonocrystallized All-purpose Shortening (SaFAs) by unsaturated ones is considered. Juhee Lee*, Melissa Marsh, and Silvana Martini, However, this largely impacts the structuring of Utah State University, USA the lipid phase and hence the texture and The purpose of this study was to determine functionality of the fat-based product. To the effect of high intensity ultrasound (HIU) on counteract this, extensive research is conducted physical properties of an all-purpose shortening on alternative structuring techniques. In our and evaluate how these properties changed research, oil powder containing an internal oil during storage at 25°C and 5°C. Samples were phase is introduced in a crystalline fat matrix. It crystallized at 30°C for 60min with and without is hypothesized that the outer fat phase will be HIU (20 kHz; 3.2 mm-diameter tip, 216μm more concentrated and requires less solid fat to amplitude, 10s). After crystallization physical be structured. Soy protein stabilized oil powder properties such as hardness, elasticity, melting was self-produced by spray drying and further behavior, and solid fat content were measured applied as an ingredient in the molten after 60min of crystallization and after storage continuous fat phase (palm oil and palm for 48 h, 4 weeks, and 12 weeks at 5°C and 25°C stearin) in concentrations of 30, 40, 50 and 60% for 12 weeks. The effect of HIU was most of powder. The static crystallization of the significant in changing the hardness of samples continuous fat phase resulted in the formation stored at 25°C. Sonicated samples were always of oil-in-fat dispersions, as was visualized with harder (p0.05) and hardness increased in all light microscopy and cryo-SEM. The isolation of samples as a function of storage time. No the liquid oil in the internal oil droplets ensured significant difference was observed in either that the continuous fat phase dominated the enthalpy values after crystallization or the structuring of these newly developed oil-in-fat melting behavior of sonicated and non- dispersions, which was rheologically sonicated samples stored at 25°C as a function demonstrated with amplitude sweeps. of time. Elasticity of the sonicated samples were However, thixotropic tests revealed that the oil- slightly higher compared to the non-sonicated in-fat dispersions are shear sensitive which can ones and elasticity values increased as a limit their applicability. These findings provide a function of time in samples stored at both 5 °C potential approach to reduce the saturated fat and 25 °C. These results indicate that sonication content of fat-based food products using only increases the hardness and elasticity of samples food-grade ingredients and traditional food in freshly made samples. If samples were stored processing techniques. Nevertheless, further at 25°C sonicated samples remain harder, but optimization of the emulsion formulation and this is not the case in samples stored at 5°C preparation and of the spray drying process is where hardness values level off between essential to improve the shear stability of these sonicated and non-sonicated samples. oil-in-fat dispersions.

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Sensory Evaluation and Physical Properties of flavor of wax stabilized peanut butters using Wax-stabilized Peanut Butter Jill Moser*, Julie HCO-stabilized peanut butter as a reference. Anderson, Hong-Sik Hwang, Jeffrey A. Byars, The results indicate that the waxes may be and Mukti Singh, USDA, ARS, NCAUR, USA feasible replacements for HCO as stabilizers in Four natural waxes were evaluated as peanut butter and other nut or seed butters. stabilizers to prevent oil separation in peanut butter. Beeswax (BW), candelilla wax (CLW), Practical Experiences on Fat Crystallization in rice bran wax (RBW), sunflower wax (SFW), and Food and Non-food Industry Jose Trujillo*, a commercial peanut butter stabilizer, Chemtech, Peru hydrogenated cottonseed oil (HCO), were Fats play an important role in the food, feed added to three natural peanut butter brands at and non-food industries. Fats if not processed, levels ranging from 0.5 – 2.0 % (w/w). Samples stored, transported and applied correctly, were tested for oil binding capacity, long-term variations can occur in fat structure that may stability, firmness, and rheology. SFW and HCO affect the performance of the product. Typical had the highest oil binding capacity, followed by cases in the food are pastry fats/ margarines, RBW, CLW and BW.All waxes reduced the filling fats, CBA, liquid shortenings, calcium amount of oil separation after six months at soaps, crystallization of pure fatty acids etc. The room temperature compared to no added replacement of trans fats by non-trans was real stabilizer. Firmness and yield stress increased in challenge in many food industries, mainly association with higher levels of wax or HCO, because the speed of crystallization of non- with SFW increasing firmness the most, trans fats are different. Understanding the followed by HCO, RBW, and CLW, while BW had physics of fats in each case the solutions are the lowest effect on firmness and yield stress easy and can represent important savings in the values. A sensory panel conducted descriptive industry. analysis of appearance, texture, mouthfeel, and

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ANA 3.1 / EAT 3.1 / IOP 3.1: Analysis of Food Applications of Low Saturated Fats/Oils; and PUFA, and Fat-Soluble Vitamins with Emphasis on Nutrition Labeling Chairs: Jillonne Kevala, Food and Drug Administration, USA; and Serpil Metin, Cargill R&D, USA

Modernizing the Nutrition Facts and NFL and SFL. The presentation will provide an Supplement Facts Labels Jillonne H. Kevala*, overview of the key changes. Food and Drug Administration, USA Objective: To modernize the Nutrition Facts Low Saturate High Oleic Canola Oil in Health and Supplement Facts labels (NFL and SFL) to and Nutrition Xiaolan Luo*1, Nisa Tharayil1, and reflect current scientific information on Diliara Iassonova2,1Cargill, USA; 2Cargill Inc., nutrition and enhance its presentation to USA consumers. Methods: Review and analysis of Nutrition research has been focused on information from sources including the U.S. specific food ingredients beneficial to nutrition Department of Health and Human Services’ and and health as diet has been linked to various the U.S. Department of Agriculture’s, “Dietary diseases such as diabetes, obesity and Guidelines for Americans 2015–2020”; the cardiovascular disease. Fats and oils are one of Report of the Dietary Guidelines Advisory the most important components of diet as one- Committee on the Dietary Guidelines for fourth of total daily dietary energy is supplied Americans (February 2015); The Institute of by these fatty acids. Recently, Cargill scientists Medicine, which reviewed several reports on have developed a low saturate high oleic canola individual nutrients, from 1997 to 2011; oil with a high level of mono-unsaturated and consensus statements from the National moderate level of polyunsaturated fatty acids. Institutes of Health; and a Surgeon General The new canola oil has the lowest saturated fat report on Bone Health and Osteoporosis content on the market and can offer a 40% (October, 2004). FDA also relied on data from reduction in saturated fat from conventional the National Health and Nutrition Examination canola oil. Oxidative stability and performance Survey (2003-2008). Results: FDA’s review and in food applications of the new canola oil was analysis of the large body of information evaluated by analytical tests such as rancimat described above showed that a significant and schaal oven tests as well as sensory test in number of different elements in the NFL and comparison with other specialty and SFL, established in January 1993, were out of commodity oils. The new canola oil date with respect to current nutrition science. demonstrated superior flavor and high Other elements of the label needed updating to oxidative stability. Its OSI slightly decreased present nutrition information in a manner more from 18.6 to 18 even after storage for over 3 clear and useful to consumers. Conclusions: FDA years at 55F. Food fried in low saturate canola made numerous amendments to the oil showed favorable flavor, texture and high requirements for mandatory and voluntary overall liking score while containing significantly declarations of specific nutrients and reduced saturated fat content. The impact of amendments addressing different aspects of natural antioxidants on oxidative stability of low label formatting and issues related to serving saturate canola oil was also investigated. With sizes. The final rules published in May of 2016. high oxidative and application performance, low FDA is drafting numerous guidance documents, saturate high oleic canola oil offers a healthier in different stages of development, to aid choice through reduced saturated fat per manufacturers in implementing changes in the serving in labelling of a wide range of foods.

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Shortening Fernanda Davoli*1, Serpil Metin2, Validation of a HPLC Method for Analysis of and Paul Smith3,1Cargill, USA; 2Cargill R&D, USA; Provitamin A Carotenoids (β-carotene, α- 3Cargill Global Foods Research, Belgium carotene and β-cryptoxanthin) Sneh Bhandari*, There is a strong drive for low SAFA and Ming Gao, Merieux NutriSciences, USA shortenings, but development is challenging The 2016 Nutrition labeling regulation by because of the difficulty in reproducing the US FDA (FR 33741) replaced the International “plasticity” of traditional systems with unit (IU) for label declaration of vitamin A to reductions in SAFA. In this study, a two-step mcg Retinol Activity Equivalents (RAE). β- approach was taken. First water in oil emulsions carotene, and α-carotene, and β-cryptoxanthin were produced and their rheology was have different RAE values. There is a need for manipulated by emulsifier composition an accurate and precise method for analysis of (including combinations), in order to find the α-carotene, β-carotene and β-cryptoxanthin in behavior most resembling a traditional foods for labeling of correct amount of total shortening. Then, the water phase was vitamin A, the current study is an attempt to structured as a stable hydrocolloid gel to allow validate such a method. The carotenoids were better water management during baking. extracted using a hot sponification followed by Emulsion systems (water in oil emulsion) the solvent extraction. The extract was analyzed containing 35% saturated fat were prepared by a reverse-phase HPLC on a C30 column. The using a variety of different emulsifiers and method did provide a good chromatograppy crystallized with careful processing control in a and response of the carotenoids. The NIST SRM pilot scale SSHE and characterized by rheology 2383 a baby food and BCR 485 vegetable and water droplet size. Fat systems with good powder reference material were analyzed by rheological behavior were selected, then used the method and the results of β-carotene, α- to further prepare emulsions with alginate to carotene and β-cryptoxanthin as well as trans- structure the water phase. Application tests β-carotene were with in the range specified by were then performed with cookies. Control and the respective reference materials for the manipulation of rheological properties were corresponding carotenoids. The method achieved, showing that the mechanical precision in different food matrices in terms of properties of the emulsion could be % RSD values for β-carotene, α-carotene and β- manipulated through the choice of emulsifier. cryptoxanthine were in the range 1.9-5.4%, 3.1- Emulsions where the water phase was an 15.1% and 1.6-7.9% respectively. Spike recovery alginate gel presented the best application in different matrices of carotenoids was found performance in terms of cookie dimensions, to be in the range of of 86- 106%. LOD and LOQ suggesting better water control during baking. of the method in terms of mcg/100g was in the This research aims to build the foundational range 1.1-2.2 and 2.1-3.6, respectively.The knowledge to lead to the development of a low method was found to be accurate and precise saturated fat system that deliver the expected for the analysis of carotenoids in different food plasticity of a bakery shortening (responsible for matrices. The method can be used for proper dough formation) as well as an emulsion carotenoid analysis for nutrition labeling of which maintains the final cookie dimensions by vitamin A. managing water loss during the baking process.

Rheology and Baking Stability of Water in Oil Quantification of Furan Fatty Acids by LC- Emulsion Designed as Low saturated Bakery MS/MS and their Identification in New Zealand

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Marine Oils Matthew R. Miller*1, Donato Aromatic Hydrocarbons of Commercial Romanazzi2, Hajime Uchida3, Johnathon Fragrant Rapeseed Oils Youfeng Zhang*, School Puddick2, Yutaka Itabashi3, Masashi Hosokawa4, of Food Science and Technology, Jiangnan Toshiyuki Suzuki 3, and Michael Boundy2, University, People’s Republic of China 1Cawthron, New Zealand; 2Cawthron Institute, Fragrant rapeseed oil is a type of hot- New Zealand; 3National Research Institute of pressed oil in China. In this work, Fisheries Science, Japan; 4Hokkaido University, physicochemical properties, chemical Japan composition, presence and risk assessment of Furan fatty acids (F-acids) are heterocyclic (PAHs) polycyclic aromatic hydrocarbons in 38 fatty acids with a furan moiety in the acyl chain. representative Chinese fragrant rapeseed oil They are generally found as minor components samples were evaluated for the first time. The in the lipid fraction of marine organisms, plants acid value (0.64-2.68 mg KOH/g), peroxide value and mammals. F-acids are potent antioxidants (1.58-4.86 mmol/kg) and color value (R=2.6-5.8 and radical scavengers and are thought to Y=35) were all within codex limits. Thirty-two contribute to the health benefits of fish-rich samples whose erucic acid concentrations diets. The role and benefits of dietary F acids exceeded 2%. A well negative linear correlation are yet to be fully understood, however they between oleic acid and erucic acid was shown show promising potential as therapeutic marine (R2=0.876), which suggested to be a potential drugs for the treatment of inflammatory- marker for prediction of adulteration. disorders. Objectives To develop a rapid Benzo[a]pyrene and PAH4 (chrysene, quantitative liquid chromatography tandem benz[a]anthracene, benzo[b]fluroranthene, and mass spectrometry (LC-MS/MS) method for un- benzo[a]pyrene) were nd-6.93 and nd-30.79 equivocal identification and quantitation of F- μg/kg, respectively. Monte Carlo simulation was acids in marine oils Methods For the past two applied to deal with the uncertainties in the years, the Cawthron Institute (NZ) has been dietary exposure and risk estimation. The engaged in an international research median dietary exposure of BaPeq contents collaboration with the Hokkaido University from total PAH4 were found to be 0.0826, (Japan) and the National Research Institute of 0.0530, 0.3082 and 0.0724 ng·kg-1·d-1 for Fisheries Science (NRIFS) of Japan to develop children, adolescents, adults and seniors of novel methods to identify and quantify F-acids. male, respectively, whereas that for the above We have developed LC-MS/MS methods that in groups of female were 0.0777, 0.0504, 0.3014 positive ESI mode, F-acids gave a prominent [M and 0.0659 ng·kg-1·d-1. Results from health risk + H] ion, by which individual F-acids could be estimation indicated high potential carcinogenic detected and identified to a level of 5 ng/mL. risk. Fragrant rapeseed oil is still a product Results Our LC-MS/MS method provides subject to contamination by PAHs. Limits for selective detection of F-acids in marine oils PAH4 of fragrant rapeseed oil should be without the need of lengthy sample processing. included in Chinese regulation to improve the Through our research we have also identified a safety. new source of F-acids, a unique New Zealand marine oil with surprisingly high levels of these minor fatty acids, offering new research opportunities in this field. Physicochemical Properties, Chemical The Role of Fat in Determining the Structural Composition and Risk Assessment of Polycyclic and Textural Properties of Semi-sweet Biscuit

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Hasmadi Mamat*, Universiti Malaysia Sabah, particularly biscuit. Malaysia Fat plays a unique role in many food Effect of Tempering Parameters on the products due to its hygroscopic nature. In the Plasticity and Hardness of Puff Pastry area of baked goods, biscuits belong to a group Margarine Miroslav Buchmet*, DuPont of products that contains considerable fat and Nutrition Bioscience, Denmark the overall quality is largely determined by the Puff pastry margarine is one of the most type of fat used. In this study, the effect of fat challenging products for the margarine type on dough rheology properties and quality industry. There are many demands to good puff of semi-sweet biscuit (rich tea type) was pastry margarine; it must be stable, plastic and investigated using varies techniques. Four types non- greasy. Plasticity of margarine is of fat, namely palm oil, palm olein, palm mid- determined by fat base and processing. Usually, fraction and butter, which varied in composition fat base consists of palm oil and/or its fractions and solid fat content, were used to produce and some liquid oil. Such blends give good semi-sweet biscuits. The role of fat and type of plasticity and workability. But to achieve that, it fat were analysed in terms of the texture, is necessary to temper margarine at proper appearance and the starch behaviour of the temperature right after production and before final baked biscuit. Rheological properties of the distribution. Results of this study have proven dough were also compared. Texture profile that tempering conditions have a great analysis results showed that the type of oil influence on the margarine quality. Freshly significantly influenced dough rheological produced samples of full-fat puff pastry properties. Hardness measurement showed margarine were tempered for one week at that biscuit produced with higher solid fat oil temperatures of 10, 20, 30°C, and followed by had higher breaking force, but this was not evaluation after one week’s and two months’ perceived when tested with a human panel. storage at 20°C. Samples were evaluated by Gelatinization and pasting results showed that hand for plasticity and workability. Hardness of fat type also influenced thermal profiles of margarine was measured by means of texture starch granules in biscuits with most of the analyzer. The samples demonstrated different granules retaining their crystallinity. Microscopy plasticity and hardness. Hardest and most observations showed that biscuit produced with plastic were samples tempered at 10°C, palm mid-fraction had an open internal followed by samples at 20°C. Samples tempered microstructure and heterogeneous air cells as at 30°C were brittle. Observed behavior can be compared to the other samples. As conclusion, explained by the polymorphic nature of fat. fat is an important ingredient in baking Data can be used as a guideline during products and it plays many roles in providing margarine production and troubleshooting. desirable textural properties of baking products,

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EAT 4: Phase Transition and Interfacial Phenomena in Complex Food System Chairs: Dérick Rousseau, Ryerson University, Canada; and Ravin Gnanasambandam, USA

Hydrophilic Fat Crystals: Partitioning Across an an additional tool to tailor product texture, O/W Interface Richard W. Hartel*, University of solidification and microstructure. By interacting Wisconsin-Madison, USA with the surrounding crystal matrix, aqueous Under the right conditions, an emulsifier droplets are active fillers that enhance the added to a partially-crystallized lipid emulsion rigidity and resistance to deformation of the can change the dynamics of the fat crystals resulting emulsion whereas inactive fillers show contained within the globule, causing them to little or no interactions and have either little partition out of the liquid oil and into the effect, or reduce, the rigidity of the composite. aqueous phase, effectively creating hydrophilic Recent examples demonstrating this effect are fat crystals. This was already well documented highlighted, namely in rice bran wax and solid in 1905 when Lanza patented the detergent fat-stabilized W/O emulsions generated with fractionation method, but has been studied in either glycerol monostearate or polyglycerol numerous examples over the years. The science polyricinoleate. The former surfactant creates behind this phenomenon has developed solid shells around dispersed droplets and through application of the adhesion tension enhances interactions between the surface of diagram. By manipulating the contact angle and the droplets and surrounding crystalline matrix, interfacial tension in the oil-crystal-water which results in many-fold increases in system through addition of emulsifiers, emulsion modulus. Conversely, the latter conditions can be created where fat crystals surfactant greatly limits interactions between within the oil droplet will dewet into the the droplets and matrix, resulting in either no aqueous phase. Interestingly, if fat crystals form effect, or a reduction, in elastic modulus. In inside an oil droplet under the right dewetting both cases, these effects are highly-dependent conditions, they can also partition through the on the dispersed phase volume fraction. interface, creating structures that depend on Overall, in addition to the crystalline network the relative rates of crystallization and itself, the presence and activity of a dispersed dewetting. The importance and mechanisms of aqueous phase exerts an influence on the fat crystal dewetting will be reviewed and new rheological profile of W/O emulsions and must insights provided. be considered as a potentially significant contributor to overall rheology. Aqueous Droplets as Active and Inactive Fillers in Crystal-stabilized Water-in-Oil Emulsions The role of oscillatory structural forces in the Dérick Rousseau*, Ryerson University, Canada gelation behaviour of Citrem-stabilized Water-in-oil (W/O) emulsions are nanoemulsions Kunal Kadiya*1, and Supratim increasingly being sought by the food industry Ghosh2, 1Department of Food and Bioproduct as a novel approach to develop foods with Sciences, University of Saskatchewan, Canada; reduced saturated fat content, lower caloric 2University of Saskatchewan, Canada load, novel mouthfeel or lessened production Nanoemulsions are metastable systems costs. Contrary to bulk fats, whose texture and with extremely small droplet size and unique structure largely depend on fat composition and rheological behavior. For example, sodium processing conditions, the introduction of a dodecyl sulphate (SDS)-stabilized 40wt% oil-in- dispersed aqueous phase as an active or water nanoemulsions transformed into inactive filler material into a host bulk fat offers viscoelastic nanogels below a critical droplet

– 27 – ABSTRACTS 2019 AOCS ANNUAL MEETING & EXPO May 5–8, 2019 radius due to an increase in the effective and a structuring agent into an air-in-oil system. droplet volume fraction (Φeff) beyond random The structuring agent is usually a high melting jamming. However, at a very high SDS component which forms a crystal network upon concentration excess emulsifier micelles cooling. During whipping, these fat crystals are triggered oscillatory structural forces (OSF) present at the air-oil interface and in the leading to loss of gelation. In this research, we continuous oil phase providing interfacial and aimed to form similar nanogels with a food- network stabilization. In our current research, grade emulsifier, Citrem (citric acid ester of we investigated the impact of processing and monoglycerides). With an increase in Citrem type of high melting component on foamability concentration (0.5-5wt%) the droplet size and stability. First, the impact of tempering on a reduced from 842 to 150 nm, although no 10% MAG – sunflower oil foam was gelation was observed. The lack of gelation was investigated. Secondly, different types of MAG, attributed to an increase in excess Citrem and DAG and TAG high melting components were corresponding counterion concentration in the applied in foam production following a standard continuous phase leading to a decrease in protocol. Rheological properties of the oleogels Debye screening length (DSL), and repulsive were determined whereas foam properties charge cloud. Hence, Φeff remained significantly included overrun, rheology, bubble size lower than random jamming. Using a distribution, firmness and oil drainage during mathematical model, we show that the excess storage. The use of tempering revealed that Citrem micelles in the continuous phase led to monoglyceride-oil mixtures that were fully OSF between the droplets, which prevented the crystallized and stored for more than 5 hours at transformation of liquid nanoemulsions into 20°C were seen to form stronger gel networks viscoelastic nanogels. Interestingly, when the which included less air, contained smaller air excess Citrem from the continuous phase was bubbles and were stable during storage. removed by multiple centrifugations followed Further, it was found that MAG, DAG and TAG by reconstitution of the nanoemulsions, their were able to form oil foams but differences gel strength significantly increased due to were found in overrun and foam stability during higher DSL, which significantly improved storage. Results show options for the electrostatic repulsive forces between the two production of edible oil foams with different approaching droplets and hence, Φeff beyond characteristics. random jamming. Overall, the formation of nanogels at a lower oil volume fraction using Formation of Low Density and Free-flowing Citrem would facilitate low-fat food applications Hollow Microparticles from Butter and of this novel soft materials. Fractionated Palm Oil Mixture Junsi Yang*, Joshua Gudeman, and Ozan N. Ciftci, University Crystal Stabilization of Edible Oil Foams Filip of Nebraska-Lincoln, USA Van Bockstaele*1, Lien Tytgat1, Robbe The use of solid fats is challenging due to Heymans1, Tom Rimaux2, and Koen difficulty in incorporating into foods, handling Dewettinck3, 1Ghent University, Belgium; during industrial food production, and relatively 2Vandemoortele R&D Centre, Belgium; high calorie contributions. The objective of this 3University of Gent, Belgium study was to form free-flowing and low density Edible non-aqueous foams are emerging hollow microparticles from nonhydrogenated aerated structures which are prepared by fats, namely, low-moisture butter and whipping of a cooled mixture (oleogel) of oil fractionated palm oil, using a novel method

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based on atomization of a carbon dioxide (CO2)- the possibilities for its use as a high value expanded lipid mixture. Melting point of the ingredient for nutraceutical and cosmetic fractionated palm oil decreased from 66.2 to products are of quite interest. In this work we

47.3 °C above 120 bar in pressurized CO2. The have investigated the high shear (UT) and the density of the particles decreased 5 folds ultrasound-assisted (USAE) emulsification compared to that of the original fats. The processes, using maltodextrin and modified average particle size D [4,3] decreased from starch (Hi-Cap 100) for preparing SIO emulsions. 67.0 μm to 27.1 μm when the concentration of The effects of the preparation methods on the fractionated palm oil was increased from 50 to organoleptic, physicochemical, mechanical, and 100%. Particle size decreased with increasing stability properties of the obtained emulsions fractionated palm oil content. The hollow were studied. O/W emulsions were prepared structure was more pronounced for the with loadings of SIO (20-30%) and solids (30%). particles from higher melting oil/oil blends, as The processing conditions were 15000 rpm well as with more spherical uniformity. Ten during 10 min, and then 20000 rpm during 5 percent (d10%) and fifty percent (d50%) of the min when using UT, and 15000 rpm during 5 palm oil particles were smaller than 4.49 µm min followed by sonication at 50% amplitude and 23.0 µm, respectively, whereas they were during 5 min, when applying the USAE. The 14.5 µm and 58.3 µm when mixed with 50% results indicated that the droplet size of the butter, respectively. Polymorphic form of α was emulsions was dependent on the preparation more pronounced in the lipid particles. This method (UT: 0.1–1.45 µm; USAE: 0.1–2.75 µm). new method forms low density and free-flowing Regardless the preparation method, the lipid powders that make the handling and emulsions were stable for 3 months, because of storage of solid lipids feasible and convenient. the steric effect of the biopolymers adsorbed at The higher surface area to mass ratio due to its the oil-water interface, and the electrokinetic hollow nature and small size could provide effect. The zeta potential had values around -25 reduced fat usage and calorie intake, and more mV. The emulsions exhibited a pseudoplastic rapid fat melting in mouth. behavior, and increased oxidation stability was observed as the oil loading increased. These High Shear and Ultrasound-assisted results indicate that both methods can be Emulsification as Methods for Preparing Sacha employed for preparing stable SIO emulsions, Inchi (Plukenetia volubilis L.) Oil Emulsions and that the USAE method allows to reduce the Lina-Marcela Gonzalez Cardozo*1, Claudia processing time. Elizabeth Mora Huertas2, and Luis-Felipe Gutiérrez3, 1Facultad de Ciencias Agrarias - Performance of a Dairy Based Phospholipid Universidad Nacional de Colombia Sede Bogotá, Ingredient in a Low-fat Spread Product Pravin Colombia; 2Departamento de Farmacia, Gadkari, Ravin Gnanasambandam, and Universidad Nacional de Colombia Sede Bogotá, Supratim Ghosh*, University of Saskatchewan, Colombia; 3Instituto de Ciencia y Tecnología de Canada Alimentos - Universidad Nacional de Colombia A dairy phospholipid-protein ingredient Sede Bogotá, Colombia (DP), produced from buttermilk, was utilized in Sacha Inchi oil (SIO) is of great attention the development of a 40% fat spread produced because of its high content of polyunsaturated with butterfat and canola oil, and their fatty acids and tocopherols, and its potential physicochemical properties were compared benefits for the human health. Consequently, with products made with traditional oil-soluble

– 29 – ABSTRACTS 2019 AOCS ANNUAL MEETING & EXPO May 5–8, 2019 emulsifiers (monoglyceride, PGPR, lecithin). caseinate and containing sunflower oil as Anhydrous milk fat (20%) was dissolved in dispersed phase were prepared using a canola oil, heated above 40ºC to prepare a combination of a high-energy homogenization molten fat phase and different concentration of and evaporative ripening methods. The effects the oil-soluble emulsifiers were added. DP was of protein concentration (1 to 4 wt.%) and dissolved in the aqueous phase instead of the sucrose addition (2 to 8 wt.%) on physical fat phase. 40% oil-in-water emulsions were properties were analyzed by dynamic light prepared with an aqueous phase containing scattering (DLS), Turbiscan analysis, confocal 0.1% xanthan gum using a rotor-stator blender laser scanning microscopy, and small angle X- followed by immediately pouring the warm ray scattering (SAXS). To evaluate nanostructure emulsions (>40ºC) into a stainless steel vessel from the SAXS patterns, the Guinier-Porod held in an ice bath. The emulsions were mixed model was selected. Droplets sizes were smaller vigorously for 10 min while continuously (~ 100 nm in diameter) than the ones obtained scrapping the crystallized material from the cold by other methods (200 to 2000 nm in surface of the vessel. This process led to phase diameter). The stability behavior was also inversion and the formation of a thick different. If migration occurred (1 wt.%), viscoelastic fat continuous spread. The sedimentation was noticed. However, in most microstructure, spreadability and rheology of cases, as droplets were so small, gravitational the spread samples were evaluated. All samples forces were negligible. On the contrary, when showed a strong linear viscoelastic region they showed destabilization the main during strain sweep analysis where the storage mechanism was flocculation. Stability of moduli were higher than the loss moduli. Except nanoemulsions increased with increasing for PGPR, all other emulsifier showed protein concentrations. Nanoemulsions with 3 comparable values of storage moduli and or 4 wt% NaCas were slightly turbid systems crossover strain indicating similar rheological that remained stable for at least two months. behaviour. The spread made with DP was soft, According to Turbiscan results, aggregates and its spreadability was comparable to the remained in the nano range showing small PGPR and monoglyceride-lecithin-based tendency to aggregation. Droplet sizes spreads. However, monoglyceride and calculated from the SAXS model were in monoglyceride-PGPR-based spreads were least agreement with values measured by DLS. spreadable than the rest. In conclusion, DP Guinier-Porod parameters showed that the could be successfully used as an emulsifier in ratio “protein concentration at the the development of fat continuous spread interface/free protein” increased with the products. increased in total concentration, resulting in greater stability than conventional emulsions. Relationship between stability and structure of Although in less magnitude, sucrose also sodium caseinate-stabilized emulsions Juan M. increased droplet coverage. Due to the small Montes de Oca1, Cristián J. Huck Iriart1, Federico diameter of flocs, protein-protein interactions L. Jara2, Maria V. Borroni2, Roberto J. Candal3, were weak and therefore systems were stable and Maria L. Herrera*4, 1National University of for long time. San Martin, Argentina; 2University of Buenos Aires-ITPN, Argentina; 33IA- UNSAM, Argentina; 4University of Buenos Aires, Argentina

O/W Nanoemulsions stabilized by sodium

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Vegetable and Mineral Oil Organogels Based Characterization of Whey Protein-Lipid on Monoglyceride and Lecithin Mixtures Jorge Interactions within Oleocolloid Matrices F. Toro-Vazquez*1, Mayra Aguilar-Zarate1, Flor through Infrared and Raman Spectroscopy Alvarez-Mitre2, and Miriam A. Charo-Alonso1, Clifford Park*, Terrence Dent, Rafael Jimenez- 1Universidad Autónoma de San Luis Potosí, Flores, and Farnaz Maleky, Ohio State Mexico; 2Universidad Autónoma de San Luis University, USA Potosi, Mexico Recent consumer demand for high protein We studied the synergistic effect between content and plant-based fat has necessitated monoglycerides (MG) and lecithin (LC) to novel approaches to healthy food products. develop organogels in vegetable (VO) and Recently, development of oleogels (semi-solid mineral (MO) oils, using concentrations below fat systems structured with liquid oils and their minimal gelling concentration. The organogelators) opened a new area for food organogels were developed using mixtures of formulations. One potential application of 2% MG with LC at 2.5%, 1.0%, 0.5%, and 0.25% oleogels is a novel means of food protein (wt/wt). The elasticity (G’) of the VO organogels delivery. Therefore, the objective of this work showed a logarithmic increase as the LC was an in-depth study of Oleocolloid matrices concentration decreased, attaining a plateau with whey protein in oleogels to generate after achieving 7.6 MolesMG/MoleLC. In contrast, innovative functionalities in food. Our G’ of the MO organogels showed a logarithmic hypothesis is that whey protein denaturation increase as the LC concentration increased. The through thermal and mechanical processing in a gelators were less soluble in MO than in VO. hydrophobic environment will expose However, G' of the MO organogels decreased hydrophobic cores of protein, which would then exponentially as the organogels solid content enable protein-lipid interactions. To evaluate (%SC) diminished. In contrast, the VO our hypothesis, several Oleocolloid (whey organogels' elasticity showed an direct linear protein, rice bran wax, and high-oleic soybean relationship with the %SC. These showed that oil) and Hydro Oleocolloids (Oleocolloid + the synergistic interaction between the MG and water) were designed at varying whey protein LC to develop an organogel occurred in each oil concentration (2.5 ~ 7.5%). Then, infrared (IR) at different MolesMG/MoleLC. Infrared studies and Raman spectroscopy were used to showed that the MG-LC interaction was characterize the nature and extent of protein- mediated through hydrogen bonds, and could lipid interactions within the developed colloidal be modified through the addition of low systems. Spectra from IR and Raman amounts of water (≤ 3.2 x 10-3 spectroscopy indicated that thermal and

MolsH2O/Molgelator). The water addition resulted mechanical processing had significant effects on in a change in the crystal habit due to the the final whey protein structure. Moreover, development of cylindrical micelles (VO) or a there were signs of different protein-lipid higher number of smaller cylindrical micelles interactions when comparing whey protein (MO). These organogels showed higher dispersed and solubilized in either oil or water rheological properties that the organogels in the Oleocolloid and Hydro Oleocolloids, formed without water addition. Compared with respectively. This novel research presents MG and LC organogels, the MG-LC organogels another functionality to other reported oleogels had longer stability (≈12 months) against phase and may facilitate applications of various forms separation. of Oleocolloids in food systems for textural and nutritional applications.

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On the Importance of Minor Components and continuous phase as well as their corresponding Oil Properties for Oleogel Strength Maria gels were put into context. These include Scharfe*1, and Eckhard Flöter2, 1TU Berlin, viscosity, POV and water content (solvent) as Deutschland; 2Technical University Berlin, well as amplitude sweeps, sol-gel and gel-sol Germany transition, behavior under compression and In previous studies it was shown that the AFM images (oleogel). The latter showed that physical properties of oleogels can be tubule bundling was remarkably altered in the manipulated, amongst others, by the type of oil presence or absence of TPC. Only little changes used. Although the influence of solvent in gel-sol transition temperature were observed composition has been recognized the detailed which indicates that the variations of network mechanisms contributing to the changes in e.g. properties are not related to changes in the hardness of the gels have not yet been solubility of either β-sitosterol or γ-oryzanol. unraveled in detail. It is believed that a variation Gel-sol transition revealed two distinct of the fatty acid composition as well as the mechanism of gel disintegration: first tube presence of polar molecules (PM) of either bundles vanish within a broad temperature natural origin or lipid oxidation alternate the range, followed by the disappearance of the appearance of the elements of scaffolding of β- tubes themselves. On the other hand, there was sitosterol/γ-oryzanol oleogels by concentrating a strong dependence of sol-gel transition at the surface of primary building blocks and temperature on TPC content which is associated changing the nature of their interaction. To fully to stronger gelator-solute interactions in the address this question properties of the presence of polar molecules.

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EAT-P: Edible Applications Technology Poster Session Chair: Farnaz Maleky Ohio State University USA

1. Influence of Physical Fat State Properties that include secondary ingredients are much on Lipid Digestibility. Megan Borduas*, more complex due to ingredient interactions University of Guelph, Canada and the resulting changes in properties such as The objective of this study is to determine fat crystal morphology and crystallization the influence of physical state of edible pathway. These implications restrict the ability emulsified oil properties on lipid digestibility in to extrapolate responses from bulk oils towards 0.8 weight (wt.) % Tween 80 stabilized oil-in- multi-ingredient systems. The effects of water (o/w) emulsions. The oil phase consists of processing on the physical properties of both 10 wt. % lipids of one of five ratios of palm olein bulk oil and oil-sugar blends over four weeks of (PO) and palm stearin (PS) with 25% storage are explored in this presentation. increments. Development of particle size, zeta Predictive regression models were generated to potential, distributions and high-quality images overcome extrapolative limitations and correct from inverted microscope were evaluated for for these behavioural differences. This work is emulsion stability. The emulsion was of industrial significance as it limits the undercooled to 23 °C (for 30 minutes) then dependence on anecdote and empiricism to transferred to 4°C, the emulsion was then fed explain results, identifies optimal process values to the TIM-1 after the sample had been warmed for desirable physical attributes, and opens the to 37°C. This protocol preserved the door for further investigation into dispersion undercooled state of the lipid and did not effects. contain any crystalline material. A second set of samples was supercooled from ~80°C to 2°C for 3. In-vitro Release Profiles of Compounds 20 minutes to induce crystallization. Results from Water-in-Oil Emulsions Stabilized with between the two trials were compared to Crystalline or Liquid Interfaces. Vivekkumar H. ensure changes in lipid digestion, measured on Patel* and Dérick Rousseau, Ryerson University, the TIM-1, an in vitro model simulating upper Canada gastrointestinal (GIT) digestion, were associated The purpose of this study was to explore with changes in the lipid physical state. The rate the retention and release of a water-soluble dye of lipid digestion is hypothesized to decrease from water-in-oil emulsions stabilized with with increasing solid fat content (SFC) and will either glycerol monosteareate, glycerol be altered by physical state of dispersed oil monooleate (4 wt.%, GMS/GMO) or phase within an o/w elusion. The object of this polyglycerol polyricinoleate (2 wt.%, PGPR) as research is to assess how physical lipid state surfactant, along with fully hydrogenated properties of edible emulsion influence lipid soybean oil (10 wt.%, FHSO) as a continuous digestibility? phase stabilizing fat. Emulsions were subjected to three stages of in-vitro digestion, namely the oral, stomach and upper intestinal stages, using 2. Regression Analysis as a Tool to Explore the INFOGEST method, along with some Processing Effects in Palm-based Dispersions. modifications. Emulsions (20 wt.% dispersed Ryan West* and Dérick Rousseau, Ryerson phase) contained methylene blue (1.5 mM) University, Canada encapsulated within the aqueous phase. Though bulk oils such as palm oil have Emulsion digestion of these emulsions explored been well-studied, fat-continuous dispersions the release of methylene blue from inner

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(encapsulated) aqueous phase to the outer polarized light microscopy. The optimum and (gastrointestinal fluids) under physiological weakest conditions were characterized by their conditions (37°C, and associated pH changes, rheological behavior, color, DSC and SEM. SW etc.). The concentration of methylene blue was composed of esters between C40-C60 release was characterized and quantified using atoms; their color was slightly yellow its absorbance peak at 665 nm. Results dictate (b*=1.76±0.21) with red components that GMS- stabilized emulsions provided better (a*=9.00±0.03) due to the presence of traces of protection against typical in-vitro digestion phospholipids and carotenes, and presented environments compared to PGPR-stabilized high luminosity (L*=87.74±0.06). The melting emulsions. Importantly, PGPR emulsions and crystallization temperature were stabilized in combination with FHSO offered 77.64±0.93 °C and 72.69±0.36 °C, respectively. greater retention than PGPR alone, but still less It was concluded that C was the most influential than GMS-stabilized emulsions. These results parameter, having a positive effect in the suggested that W/O emulsion stabilization with textural parameters and OBC. The optimum a solid crystalline shell offers enhanced condition corresponded to C=3.5%, TG=5 °C and protection of water-soluble compounds than the weakest one to C=1.5%, TG=5 °C. In liquid interfaces, with or within a continuous conclusion, it was verified that SW recovered phase stabilizing, during in-vitro digestion. from oil tank settlings can be used as structuring agents, and that the 4. Performance of Sunflower Waxes physicochemical characteristics of the oleogels Recovered from Oil Tank Settlings as Oil depends mostly on the content of SW. Structurant Agents. Cintia Redondas1, Anabella S. Giacomozzi*2, Erica Baumler1, and Amalia 5. Characterization of Emulsions Based on Carelli3, 1Planta Piloto de Ingenieria Quimica Oleogels Structured with Commercial and (CONICET), Argentina; 2Universidad Nacional del Recovered Sunflower Waxes. Julie Merchan Sur, Argentina; 3Planta Piloto de Ingeniería Sandoval1, Anabella S. Giacomozzi*2, Camila Química (PLAPIQUI, UNS-CONICET), Argentina Palla3, Amalia Carelli4, and Erica Baumler1, The performance of sunflower waxes 1Planta Piloto de Ingenieria Quimica (CONICET), (SW) recovered from oil tank settling as Argentina; 2Universidad Nacional del Sur, structuring agents in oleogels was evaluated. Argentina; 3Departamento de Ingeniería SW were recovered from oil tank settlings using Química (DIQ) - Universidad Nacional del Sur hot hexane, and to purify the waxes, they were (UNS), Argentina; 4Planta Piloto de Ingeniería washed with cold hexane, room-temperature Química (PLAPIQUI, UNS-CONICET), Argentina ethanol and filtered through diatomaceous The aim of this work was to compare earth. The SW were characterized through textural and rheological properties of emulsions color, TLC, GC, polarized microscopy and DSC. A prepared using oleogels of high-oleic sunflower full factorial 32 design was applied to formulate oil (HOSO) with commercial (CW) or recovered the oleogels, the factors considered were the sunflower waxes (RW) obtained from sunflower percentages of waxes (C=1.5, 2.5, 3.5% wt/wt) oil winterization waste. Three concentrations of added to sunflower oil, and the gelling structurant (2, 3.5 and 5 %wt/wt oleogel) were temperature (TG=5, 15, 25 °C). The response evaluated keeping the amount of remaining factors measured were texture and oil binding components constant, with the final objective capacity (OBC). In addition, the microstructure of developing a product similar to a commercial of the oleogels was studied through optical and margarine. Samples were prepared at

– 34 – ABSTRACTS 2019 AOCS ANNUAL MEETING & EXPO May 5–8, 2019 controlled temperature and stirring. First, a rheology of water in oil emulsions gelled in the molten oleogel was prepared by hot mixing lipid phase with candelilla wax (CW) and fully HOSO, wax (CW or RW) and lecithin. Second, an hydrogenated soybean oil (FH). The interfacial aqueous solution containing salt, skim milk, tension was reduced to a higher extent by non- EDTA, and potassium sorbate was also crystallizing emulsifiers. That is, a decrease from prepared. Afterwards, these two phases were 25.6 mN/m2 for interface without emulsifier to homogenized to create the emulsion and < 1 mN/m2 for 5% GMO, and 2.3 mN/m2 for subsequently stored at 5°C for 24 h allowing the >1.0% PGPR vegetable oil solutions. Solutions obtention of a semi-solid material. Texture with >0.5% Span 60, GMR, and GMV crystallized profile analysis and oscillatory frequency sweep at room temperature. Emulsions with 5 or 25% tests were performed. The textural results at of aqueous phase (AP) were prepared with a 3.5 %wt of wax/wt oleogel showed that the high-pressure homogenizer at 65 °C and then hardness of CW emulsions (1.17±0.06 N) was cooled to 5 °C using a surface excess of greater than that of RW (0.76±0.01 N). This emulsifier to reach an average droplet size of 3- tendency was also obtained for the micron diameter. Nonetheless, emulsions with adhesiveness (2.25±0.28 vs 0.84±0.05N) and the 10% FH-0% CW showed phase separation with other structurant concentrations. In addition, and without emulsifiers. Most emulsions with an increase in these properties was noticeable 0% FH-3% CW were stable, but those produced with the increase of wax content. Considering with GMV. The elastic modulus of emulsions rheological results, the tendency was produce with PGPR always were lower than that preserved, being G' values greater for CW produced without emulsifier, and decrease with emulsions. It is important to note that the increment in AP. A similar trend was shown emulsions of CW and RW showed rheological in emulsions produced without an emulsifier. In and textural properties comparable to those contrast, GMO and GME showed and slight obtained in a commercial margarine, especially increment with the amount of AP. Adding 10% at high concentrations of wax. FH to emulsions gelled with 3% CW did not increase the system elasticity. 6. The Effect of Lipophilic Emulsifiers in Water-in-Oil Emulsions Gelled in the 7. Phase Behavior, Structure, and Rheology Continuous Phase. Jaime D. Pérez-Martínez1, of Oleogels Produced with Candelilla Wax, Diego Orlando García-González*2, Bernardo Saturated Fat and Microcrystalline Cellulose. Yánez-Soto2, and Elena Dibildox Alvarado2, 1Lab. Jaime D. Pérez-Martínez1, Luz Vriridiana Pérez- Biopolímeros Alimentarios, Facultad de Ciencias Meza*2, and Miguel Ángel Ruíz-Cabrera2, 1Lab. Químicas, Universidad Autónoma de San Luis Biopolímeros Alimentarios, Facultad de Ciencias Potosí, Av. Manuel Nava No. 6, 78210, México., Químicas, Universidad Autónoma de San Luis Mexico; 2Universidad Autónoma de San Luis Potosí, Av. Manuel Nava No. 6, 78210, México., Potosí, Mexico Mexico; 2Universidad Autónoma de San Luis The effects of food-grade emulsifiers Potosí, Mexico including polyglycerol polyricinoleate (PGPR), The consistency of plastic fats is sorbitan monostearate (Span 60) and mono- determined by the structure of a three- and diglycerols from high oleic sunflower dimensional network of lipid and/or non-lipid (GMO), rapeseed oil (GMR), or vegetable fat solid particles. This study reports on the (GMV) were analyzed at the interface of water crystallization process, final rheology, and and high oleic oil (HOSFO), and on the microstructure of vegetable oil oleogels

– 35 – ABSTRACTS 2019 AOCS ANNUAL MEETING & EXPO May 5–8, 2019 produced with candelilla wax (CW; 0 or 3%), prepared to serve as an ungelled control. As fully hydrogenated soybean oil (FH; 5, 10 or expected, sample hardness increased with 15%) and microcrystalline cellulose (MC; 0, 6 or increasing wax concentration; however, they all 9%). Thermal analyses showed that MC had no showed comparable microstructural properties. effect on the crystallization of CW or FH within The effectiveness of corn oil oleogels as a the temperature range studied. On the other delivery system for curcumin was assessed and hand, it was found that CW, independently of quantified via high performance liquid the concentration of FH and MC, acted as a chromatography after an in vitro simulated nucleation site for FH. Therefore, the FH digestion study. The gelled systems were shown microcrystals were smaller with the addition of to promote significant increases in percent CW. The MC increased the elastic modulus (G') bioaccessibility of curcumin compared to the of the oleogeles, although, this effect was larger ungelled control. The findings of this study in systems without CW. On the other hand, CW provide insight into the future utilization of increased G' by more than two orders of oleogels in food, pharmaceutical, cosmetic, and magnitude, compared to systems structured dietary supplement applications. just with FH. The scaling behavior of the elastic properties fitted to the Wu and Morbidelli 9. Optimizing Fat Matrices for the model on the transition regime. The flow point Minimization of Moisture Transport. Dennis R. and mechanical reversibility of the studied Heldman, Farnaz Maleky, and Brandon oleogels were compared to commercial stick Howard*, Ohio State University, USA margarine. 3% CW oleogels had very low flow Moisture transfer from a water source to point and reversibility, in comparison to stick lipid systems was quantified in various fat margarine. Adding MC and FH increased both matrices crystallized under different processing parameters for 3% oleogels. conditions. The most pronounced parameter for decreasing moisture effective diffusivity in 8. Assessing the Bioaccessibility of samples was found to be the solid fat content Curcumin Solubilized in Oleogels. Robert M. (SFC). At > 90% SFC in 100% trilaurin samples, Hallinan*, Chureeporn Chitchumroonchokchai, differences in diffusivity became insignificant and Farnaz Maleky2, Ohio State University, USA regardless of the processing parameters. When Curcumin is a lipophilic bioactive samples had < 90% SFC, processing conditions, compound with many health promoting such as shear rate, had a more conspicuous properties; however, its therapeutic application affect by creating a stable, compact crystal in food and medicine is limited by its poor oral network, which caused a decrease in the bioavailability. This study aims to introduce a moisture diffusivity. However, when the shear novel food-grade oleogel delivery system for rate was held constant for lower SFC (<= 40%) curcumin. The solubility of curcumin (0.1% w/w) samples, processing at slower cooling rates was tested in different oils by manipulating significantly increased the diffusivity, due to processing time and temperature. Corn oil was increase in crystal size. Surprisingly, it was shown to solubilize curcumin most effectively at found that when void space is present in the high temperature. Various concentrations of sample matrix, diffusivities through the void rice bran wax (RBW) (2%, 6%, and 10% w/w) may mask the effects that structural differences were used to prepare corn oil oleogels loaded have on the diffusion of moisture. Diffusivity with solubilized curcumin. An oil and curcumin was also found to be affected by the presence sample prepared without RBW was also of additives. When lecithin was added to palm

– 36 – ABSTRACTS 2019 AOCS ANNUAL MEETING & EXPO May 5–8, 2019 oil, micelles were formed and seeded a more 25% water. This study shows that the texture of rapid crystallization in static samples, which oleogels and emulsion gels with 25% of water caused an increase in the diffusivity. lecithin in can be improved by using HIU. The impact of sheared palm oil samples interfered with the these results is that the fat content of an development of an ordered structure and emulsion gel can be reduced by 25% by adding caused a decrease in diffusivity. Adding cocoa water and HIU can be used to recover the powder to palm oil decreased moisture uptake structure lost due to water addition. and different migration mechanisms were induced due to different crystallization 11. Revealing the Modulation of conditions. This study concludes that moisture Temperature on Triacylglycerol Crystal transport in fat matrices is directly influenced Networks in Semicrystalline Oil-in-Water by SFC, processing parameters, void space and Emulsions. Liu Chunhuan*1, Zheng Zhaojun1, type of additives. Chen Cao2, and Yuanfa Liu3, 1jiangnan university, China; 2Jiangnan University, China; 10. Use of High Intensity Ultrasound to 3School of Food Science and Technology, State Change the Physical Properties of Oleogels and Key Laboratory of Food Science and Technology, Emulsion Gels. Thais Silva1, Daniel B. Arellano2, Jiangnan University, China and Silvana Martini*3, 1Utah State University - Objective: Partial crystalline oil-in-water Nutrition, Dietetics and Food Sciences emulsions, such as ice cream and whipped Department, USA; 2Unicamp, Brazil; 3Utah State cream, should be cooled and stored at low University, USA temperature (generally 4°C) for a period of time The objective of this work was to evaluate to establish fat crystal networks and the effect of high intensity ultrasound (HIU) on refrigeration is essential during storage, the physical properties of a soft oleogel (2% of transportation and sales, leading to hefty cool- candelilla wax, 2% of monoglyceride, and 2% of chain consumption. In order to improve the hardfat) and of water-in-oil (W/O) emulsion gels storage temperature of the cream, exploring with various amounts of water (0, 5, and 25%). the influence mechanism of temperature on Physical properties of these systems such as this system is imperative. Methods Used: The thermo-resistance, microstructure, melting effect of isothermal crystallization temperature profile, hardness, rheology, and oil loss were (4 and 20°C) on triacylglycerols (TAGs) crystal measured. When HIU was applied to the networks in oil-in-water emulsions were oleogel for 3 min using a 3.2 mm-diameter tip investigated using recombined cream model by at an amplitude of vibration of 216 µm a pulsed nuclear magnetic resonance (p-NMR), X- reduction in crystal size and crystal area (p < ray diffraction (XRD), differential scanning 0.05) was observed with an increase in calorimetry (DSC), polarizing microscope (PLM) hardness and no change in G’ nor in oil loss and rheometer. Results: Isothermal compared to the non-sonicated oleogel (p > crystallization temperature did not affect the 0.05). Other sonication conditions (lower power crystal polymorphs, lamellar packing structure, levels, shorter durations, and bigger tips) tested and slightly affected nanoscale crystal thickness in this study reduced the hardness and elasticity (ξ) in the level of TAG molecules and of the sample and decreased oil loss. When HIU nanostructure, but significantly changed the (3.2 mm-diameter tip, 216 µm, 3 min) was used crystallization kinetics leading to different in emulsions, harder and more elastic (p < 0.05) spatial distribution of crystals crystallite in the samples were obtained only in the samples with microstructure. Needlelike (N-type) crystals and

– 37 – ABSTRACTS 2019 AOCS ANNUAL MEETING & EXPO May 5–8, 2019 higher solid fat content (SFC) were established The influence of emulsifiers on the during stored at 4°C, which induced fat crystal interactions of milled sugar particles dispersed penetration causing partial aggregation of fat in canola or cocoa butter was investigated, globules in emulsions. Accordingly, sufficient using measurements of rheology, interfacial stiff fat crystals presented to facilitate the tension, sedimentation, light microscopy, and efficient sticking together of the globules via turbidity. The addition of soy lecithin or liquid fat bridges into a rigid crystal-based polyglycerol polyricinoleate (PGPR) at 0.2, 0.6, network to allow air bubbles trapping at 4°C. and 1.0 wt% of the oil phase was used to Conclusions: Our findings gave an in-depth the evaluate the nature of the interactions between effect of storage temperature on the the hydrophilic sugar particles at 30 wt% in the mechanism of partial aggregation, which is triglyceride oils. Interfacial tension helpful to provide direction for designing cream measurements were conducted to determine stored room temperature. the adsorption of emulsifier to sugar particles to establish a concentration range for ensuing 12. Crystallization Behaviour of Cocoa Butter rheology experiments. Gravity settling and Cocoa Butter-sugar Composites Affected observations were made for dispersions of the by Lecithin and PGPR. Selvyn Simoes* and sugar crystals in the oils containing lecithin or Dérick Rousseau, Ryerson University, Canada PGPR via turbidity measurements. Lecithin Cocoa butter exhibits 6 different reduced the volume of the sugar sediment to a polymorphs, forms I – VI in ascending lesser extent compared with PGPR, suggesting a thermodynamic stability. Formation of form V difference in sugar particle packing density. The crystals is promoted in chocolate as it imparts a higher sediment particle packing density glossy finish, a satisfying snap, and desirable implied that the nature of the emulsifier was melting profile, yet remains solid at ambient important in altering the strength of the temperature. The ability of emulsifiers attractive forces between the sedimenting commonly used in chocolate such as lecithin or sugar particles and this was supported with polyglycerol polyricinoleate (PGPR) to affect the rheological and microscopy data. crystallization behaviour and polymorphic transitions of cocoa butter currently remains 14. Effect of Degree of De-acetylation of unknown. This work explores the relationship Chitosan on the Gelation Behavior of CITREM- between added emulsifiers, lecithin or PGPR, chitosan Stabilized Bilayer Nanoemulsions. and the crystallization behaviour of cocoa Kunal Kadiya*1, and Supratim Ghosh2, 1Dept. of butter, with the aim to enhance the formation Food and Bioproduct Sciences, University of of form V crystals during chocolate production Saskatchewan, Canada; 2University of and to retard the onset of form VI crystals. We Saskatchewan, Canada demonstrate that emulsifier structure has a Emulsion gels are used in many foods significant impact on crystallization kinetics of where the flow behavior is restricted due to cocoa butter, though this depends on the either random jamming or the formation of the addition of dispersed particulates network of aggregated droplets. For nanoemulsions, random jamming could also be 13. The Influence of Lecithin and PGPR on induced by decreasing the droplet size to the Properties of Oil-Sugar Dispersions. Jessica nanoscale and increasing the interfacial shell- K. Phulchand* and Dérick Rousseau, Ryerson layer thickness. In this work positively charged University, Canada chitosan with the different degree of de-

– 38 – ABSTRACTS 2019 AOCS ANNUAL MEETING & EXPO May 5–8, 2019 acetylation (DDA 40 to 93%) was used to form oils). Understanding the MG behavior in layer-by-layer electrostatic deposition on hydrophobic solvents, would help describing negatively charged Citrem (citric acid esters of MG-organogels, which recently, represent novel mono- and di-glycerides)-stabilized oil droplets materials with thermo-mechanical properties with the aim to determine the influence of that could be used as substitutes for lipid interfacial shell-layer thickness on repulsive spreads, or cosmetic products. MG-organogels gelation. The primary Citrem-stabilized liquid are formulated with mixtures of MG where nanoemulsions (d32 < 200 nm) were prepared usually the main component is monostearate by high-pressure homogenization. After glyceryl (C18). We investigated the phase removal of excess Citrem by multiple behavior of pure MG (C14, C16 and C22) and centrifugations, the secondary nanoemulsions their blends with C18 in safflower oil and were prepared by adding different mineral oil. The phase behavior and mechanical concentrations of chitosan at pH 4. With an properties of the organogels were studied increase in chitosan DDA, the zeta potential of through DSC, X-rays and rheological the oil droplets increased. The secondary measurements. The pure and mixed MG- nanoemulsions showed a significant increase in solutions in vegetable and mineral oils, showed viscoelasticity, however, at an optimum the characteristic crystalline transitions chitosan concentration (0.15wt%, 93% DDA), (lamella-α, and sub-α). We showed the gel strength reached a maximum and the existence of conditions that affect the nanoemulsion converted into elastic nanogel. development of the crystalline phase (i.e., sub- Further increase in chitosan concentration led α2) responsible of the instability of the MG to liquid nanoemulsions. The repulsive gelation organogels. Apparently, the affinity extent of in bi-layer nanoemulsions was attributed to an the MG's aliphatic chains for the solvent (i.e., increase in the overall interfacial thickness due hydrophobic oils) might favor or prevent the to the formation of a steric interfacial layer and development of the sub-α2 phase. Despite an increase in the DLVO repulsive interaction previous reports, we showed that the aliphatic leading to an increase in effective oil volume chains are directly involved in the initial self- fraction beyond random jamming. Such gelation assembly of MG and that the chain length in bi-layer nanoemulsions using a combined difference in mixtures of MG modifies the electrostatic and steric repulsion can serve as crystallization and melting temperatures of the an attractive option to produce low-fat MG phases. products. 16. Melting Behavior and Volumetric 15. Phase Behavior of Monoglyceride Expansion of Solid Lipids in Pressurized Carbon Mixtures in Vegetable and Mineral Oil. Maria Dioxide. Junsi Yang* and Ozan N. Ciftci, E. Charó-Alvarado*, Flor Alvarez-Mitre, Miriam University of Nebraska-Lincoln, USA

A. Charo-Alonso, and Jorge F. Toro-Vazquez, Supercritical carbon dioxide (SC-CO2) has Universidad Autónoma de San Luis Potosi, recently attracted great interest to develop Mexico clean processes in chemical, pharmaceutical, Several studies describe the phase food, and cosmetic industries. Among them, behavior of monoglycerides (MG) in water. particle formation has successfully produced However, there is limited information when it composites and microcapsules to develop drug comes to understanding how MG behaves in and bioactive carriers. Particularly, SC-CO2 hydrophobic solvents (i.e., vegetal or mineral offers novel green approaches for solid lipid

– 39 – ABSTRACTS 2019 AOCS ANNUAL MEETING & EXPO May 5–8, 2019 particle formation. However, the fundamentals digestibility and bioavailability. Therefore, the needed to design such particle formation objective of this study was to develop a novel processes remain untapped. Therefore, the free-flowing powder formulation that objective of this study was to investigate the can be added into foods and can protect fish oil melting behavior and volumetric expansion of from oxidation, and to assess its in vitro lipid classes in SC-CO2, and to determine the digestibility. Fish oil was loaded into fully effect of structural differences on the melting hydrogenated soybean oil (FHSO) via our and volumetric expansion. Melting point of the innovative approach based on atomization of

CO2-saturated lipids decreased linearly with CO2-expanded lipids through 50 µm diameter increasing pressures up to a certain level and nozzle at 200 bar. Nanoparticles were then remained constant. Monoacylglycerol successfully separated from microparticles by (MAG) exhibited higher melting point filtration, and formed clear liquid when added depression (18.8%) than triacylglycerol (TAG) into water. Moreover, fish oil-loaded particles (11.2%) and TAG blends with MAG (6.5-15.3%). obtained at 30% initial fish oil concentration

There was no obvious difference between (d50%= 8.6 μm) significantly increased the glyceryl 1,2-distearate (15.0%) and glyceryl 1,3- oxidative stability of the loaded fish oil distearate (15.3%). A positive correlation compared to crude fish oil (pin vitro sequential between the melting point depression and simulated digestion, the free fatty acids volumetric expansion was observed. Higher released from the 30% fish oil-loaded particles volumetric expansion occurred for the MAG (69.7%) was significantly higher than physical (14.4%) compared to the TAG (9.3%) in the mixtures of crude fish oil and bulk FHSO (44%) linear region of melting point depression curve. or empty particles (57%), and the average Volumetric expansion of the solid lipids at 150 particle size D [4,3] increased to 24.0 and 166 bar/60 ºC was dictated by the competing μm, respectively. This novel method is simple effects of pressure and temperature on CO2 and green, produces easy-to-use dry free- solubility. This study generates new knowledge flowing powder fish oil formulation with on physical properties of solid lipids in superior digestibility and potentially high pressurized CO2 and contributes to the bioavailability. Solid shell prevents fish oil from optimization of the novel solid lipid particle oxidation and masks fishy smell, hollow formation processes using SC-CO2. Optimized structure provides high loading capacity, and particle formation will reduce energy nanosize allows fish oil incorporated beverage consumption due to the melting point preparation. depression, and protect heat sensitive oils. 18. Effect of Polysaccharide Charge on the 17. In vitro Digestibility of the Novel Fish Oil- Formation and Properties of Pea Protein loaded Hollow Solid Lipid Micro- and Isolate-pectin Complexes. Yang Lan* and Jiajia Nanoparticles. Junsi Yang* and Ozan N. Ciftci, Rao, North Dakota State University, USA University of Nebraska-Lincoln, USA Protein–polysaccharide interactions play Effectively incorporating fish oil into foods an important role in a wide range of food and and beverages is challenging due to water biomaterial applications. Few studies have been insolubility and sensitivity to oxidation. In carried out on pea protein isolate (PPI)/pectin addition, omega-3 fatty acids in fish oil, such as system and none has provided a complete EPA and DHA, are structurally resistant to phase behavior between PPI and pectin. The lipolysis, consequently leading to low main objective of this study was to determine

– 40 – ABSTRACTS 2019 AOCS ANNUAL MEETING & EXPO May 5–8, 2019 the conditions for the formation of complexes the order of addition of structuring agents on and types of complexes using pectins with the oleogels texture. The aim of the present different physicochemical characteristics. Pectin work was to investigate the influence of order allows for the control of both the overall charge addition of α-tocopherol on physical property of by degree of methyl-esterification (DE) hardness of the oleogels. The oleogels were including high methyl pectin (HMP) and low prepared by the mixture (90 °C/30 min) of methyl pectin (LMP). The effect of pH (8-2), canola oil, candelilla wax as structuring agent mixing ratio (PPI: pectin, 1:1- 20:1) on phase (0.5 or 4%, w/w) and α-tocopherol as co- behaviors of PPI-pectin were studied using structuring agent (0 or 5%, w/w). The order phase diagram and zeta potential. Co-soluble addition of the components on oleogels was as biopolymer solutions, soluble and insoluble follow: 1) canola oil, candelilla wax and α- complexes were obtained in PPI-HMP and PPI- tocopherol or 2) canola oil, α-tocopherol and LMP mixtures at specific pHs. Functional candelilla wax. Hardness of oleogels was properties of complexes (soluble complexes, determined in triplicate in a TA-XT plus complex coacervates) were evaluated using texturometer (Stable Micro System, Surrey, UK). isothermal titration calorimetry (ITC), Fourier Hardness property was affected by the transform infrared spectroscopy (FTIR) and concentration of wax with 0.5% wax-based confocal laser scanning microscope (CLSM). The oleogel showing the lowest hardness, interaction between PPI and pectin was independently of the presence of α-tocopherol, spontaneous exothermic process (ΔG<0, ΔH<0) 0.36 Ν (without α-tocopherol), 0.37 Ν (addition during the formation of insoluble complexes, α-tocopherol after of the wax) and 0.39 Ν and the stoichiometric ratio of PPI-LMP (addition α-tocopherol before of the wax). (3.74±0.39) was much higher than that of PPI- Otherwise, the addition order of α-tocopherol HMP (0.99±0.3). The shift and intensity changes clearly influenced for hardness of 4% wax-based in all amide peaks obtained by FTIR indicated oleogel. Consequently, wax-based oleogel with that the electrostatic and hydrophobic α-tocopherol added firstly showed higher interactions were responsible for the formation hardness (19.7 Ν) than oleogel with tocopherol of insoluble and soluble complexes, and the added after (16.7 N) and without α-tocopherol degree of interactions were highly affected by (16.5 Ν). Thus, we observed that hardness of DE of pectin. Our results might have important structured network increased proportionally implications to apply pea proteins in pea with wax concentration which was also protein fortified food. influenced by the addition order of co- 19. Effect of the Addition Order of α- structuring agent. tocopherol and Candelilla Wax on the Oleogel Texture. Vanessa O. Di Sarli1, Gabriela B. Brito2, 20. Tailoring Physical Properties of Karina F. Delgado2, Denes K. Rosário2, Carlos A. Monoglyceride Oleogels by using High Conte-Júnior2, Torres Alexandre3, and Vanessa Intensity Ultrasound and Cooling Rate. N. Castelo-Branco*2, 1Federal University of Rio Anabella S. Giacomozzi*1 (AOCS Honored de Janeiro, Brazil; 2Federal Fluminense Student Award Winner), Camila Palla2, María E. University, Brazil; 3UFRJ, Brazil Carrín2, and Silvana Martini3, 1Universidad The macrostructure of oleogels is widely Nacional del Sur, Argentina; 2Departamento de affected by composition of the system Ingeniería Química (DIQ) - Universidad Nacional (vegetable oil + structuring agents). However, del Sur (UNS), Argentina; 3Utah State University, there is a lack of studies about the influence of USA

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The aim of this work was to evaluate the Zhen Zhang*, South China University of effect of high intensity ultrasound (HIU- 20kHz, Technology, China 96W, 10s on/5s off) and cooling rate (0.01 and The chemical interesterification (CIE) 10°C/min) on the physical properties of reaction between palm oil and different types monoglyceride (3, 4.5, and 6%) oleogels. of oil catalyzed by sodium methylate (CH3ONa) Physical properties such as microstructure, was studied and found that it was still inclined melting profile, elasticity (G'), and solid fat to βʹform, and the crystallization rate was content (SFC) were measured after samples increased obviously when interesterified with reached 25°C (t=0) and after 24h of storage at (BT). Adding soybean oil into CIE can 25°C. Samples’ hardness (HA) and oil binding significantly increase S/U/U in the system. For capacity (OBC) were evaluated after 24h at pure vegetable oil base, the crystallization rate 25°C. In general, samples stored for 24h were changed slowly and kept dominant β form. less elastic than samples analyzed at t=0. Slow (PKO) can reduce S/U/U content cooling rate resulted in lower G' after 24h after CIE, and when it acts with soybean oil, compared to the ones obtained using 10°C/min PKO had a stronger ability to stabilize S/U/U and HIU did not affect elasticity. However, and enrich the triacylglycerols compositions, sonicated samples showed higher G' at t=0 especially increase the C44 triacylglycerols compared to the non-sonicated samples content, so that the crystallization rate was suggesting that HIU increased the crystallization expedited, and the sample tended to be rate. The 3% samples did not form a gel when βʹcrystal form. The addition of palm mid they were crystallized at 0.1°C/min without HIU, fraction (PMF) above 30% can improve the high- whereas the sonicated samples did form a gel. temperature solid fat content to expand The 6% samples processed at 0.1°C/min were plasticity range during CIE. However, the softer than the 10 °C/min ones. Sonication addition below 30% was ineffective. increased hardness in both cases (0.41±0.01N and 0.49±0.05N for 0.1°C/min and 10°C/min, 23. Development of Oleogels by respectively). Sonicated 6% samples had higher Ethylcellulose and Monoglycerides in OBC (64.3%±3.0 vs. 85.4%±1.5 for 0.1°C/min, Vvegetable Oil. Jorge F. Toro-Vazquez*, Martha and 70.5±2.4% vs. 91.5±1.8% for 10°C/min, for Garcia-Ortega, Miriam A. Charo-Alonso, Anaid non-sonicated and sonicated samples, De la Peña-Gil, and Flor Alvarez-Mitre, respectively). Smaller crystals were obtained in Universidad Autónoma de San Luis Potosí, sonicated samples but no effect of HIU was Mexico observed on the melting profile nor on SFC. The ethylcellulose (EC) is a linear These results showed that HIU can be used as a polysaccharide derived from cellulose with potential tool to tailor the physical properties of unique ability of developing oleogels. In the monoglyceride oleogels. presence of a surfactant (e.g., monoglycerides), the thermo-mechanical properties of EC 21. [Canceled] Oleaginous Potential of oleogels are modified because a plausible Ozoroa insignis and Zanthoxylum plasticizing effect by the surfactant. zanthozyloides, Two Tropical Plants. Nevertheless, no experimental results support 22. Effects of Chemical Interesterification on this. The aim of this research is to evaluate the the Palm Oil based Triacylglycerols Solid Fat effect of different concentrations of glycerol Content and its Application in Plastic Fats. monostearate (GMS) in the thermomechanical properties of EC gels in a vegetable oil. The EC

– 42 – ABSTRACTS 2019 AOCS ANNUAL MEETING & EXPO May 5–8, 2019 used had a 48%-49.5% (wt/wt) ethoxyl content involved forming a nanoemulsion and then and according to the manufacturer, a 5% adding powdered curcumin and incubating at (wt/vol) EC solution in 80% toluene and 20% an elevated temperature (100 oC, 15 min). The ethanol provided a viscosity of 4 mPa·s (25 °C). pH-driven method involved dissolving curcumin The results obtained by DSC and oscillatory in an alkaline solution (pH 12.5) and then rheology showed that at EC concentration adding this solution to an acidified lower than the one required to form a gel (< nanoemulsion (pH 6.0). The encapsulation 8%), a combination of 7% EC and 0.25% of GMS efficiency of the curcumin in the three have a synergistic effect developing an nanoemulsions was determined and decreased organogel. The presence of higher GMS in the following order: pH-driven (93%) > heat- concentration increased the organogel's driven (76%) > conventional method (56%). The elasticity. The DSC, infrared spectroscopy and different curcumin formulations were then microscopy analysis showed that during cooling subjected to a simulated gastrointestinal tract a small fraction of the GMS (i.e., 0.25 % to 0.5 (GIT) model consisting of the mouth, stomach, %) interacts with the functional groups of EC, and small intestine phases. All three decreasing the "free" concentration of GMS in nanoemulsions prepared in this study led to the system. Upon further cooling, the "free" fairly similar curcumin bioaccessibility values GMS crystallized throughout the EC fiber (74-79%) although the absolute amount of network acting as filler and increased the curcumin present in the mixed micelles was oleogels' elasticity. The "free" GMS might act as highest for the pH-driven method. emulsifier in the formation of O/W emulsions stabilized by the EC network (i.e., organogelled 25. Polymorphic Behavior of Cupuassu Fat emulsions. and its Fractions as Affected by Thermal Treatments. Ana C. Rodriguez Negrette1, Maria 24. Impact of Curcumin-loading Methods on J. Rodriguez Batiller1, and Maria L. Herrera*2, Lipid Nanoparticles Bioaccessibility: 1University of Buenos Aires-ITPN, Argentina; Comparison of Heat-driven and pH-driven 2University of Buenos Aires, Argentina Method. D. Julian J. McClements1, Xiaoyun Cupuassu fat is a semi-solid vegetable fat Zhang1, Shengpeng Pen1, and Bingjing Zheng*3 obtained from a tree called Theobroma (Edible Applications Technology Division grandiflorum, native to the Amazon. The aim of Student Award Winner), 1University of the present work was to study the polymorphic Massachusetts Amherst, USA; 2University of behavior of cupuassu fat and its fractions Massachusetts Amherst, Food Biopolymers and (obtained by dry fractionation at 24, 26, and Colloids Lab, USA 29°C) crystallized at different temperatures and In this study, nanoemulsion-based under a temperature cycle. Samples were delivery systems fabricated using three analyzed for fatty acid and triacylglycerol different methods. Powered curcumin was compositions, solid fat content (SFC), thermal dispersed into the oil-in-water nanoemulsions behavior, crystalline morphology, and using three methods: the conventional oil- polymorphic behavior by small angle X-ray loading method; the heat-driven method; and, scattering (SAXS) using synchrotron light. the pH-driven method. The conventional Stearin fractions showed a higher content of method involved dissolving powdered curcumin saturated fatty acids, a higher content of the in the oil phase (60 oC, 2 h) and then forming a triacylglicerols POP, POS, SOS, and SOA, and a nanoemulsion. The heat-driven method higher SFC with temperature than original

– 43 – ABSTRACTS 2019 AOCS ANNUAL MEETING & EXPO May 5–8, 2019 sample and olein fractions. Cupuassu fat compared to the control (3.8 mL/g) and FL crystallized in the α form up to 17°C. Then, the peptides (2.7 – 3.6 mL/g); this correlates to the α form suffered a polymorphic transformation increased hydration seen for AL-CPH tortilla to β’2. At 18°C the α form did not crystallized. doughs during mixograph tests. The first polymorphic form that appeared was Rollability tests showed that tortillas formulated the β’1. To crystallize the β2 form it was with AL-CPH had a weak tortilla matrix, while necessary to applied a temperature cycle. tortillas formulated with FL-CPH gave excellent Oleins and stearin obtained at 24°C showed the rollability properties, suggesting bonding of same behavior as original sample. Stearins these CPH with the corn macromolecules. obtained at 26 and 29°C did not showed β’ Tortillas formulated with higher hydrolyzed (12 crystals when crystallized under a temperature – 14.5 DH %) FL-CPH showed a stronger, more cycle: α form transformed in β2 form or in β1 flexible structure, while the AL-CPH tortillas form, respectively. From these results, stearin with the same DH had the weaker and least crystallized at 26°C that had a β2 tendency, extensible toughness (572.7 - 697.6, 155.1 – would be the best for chocolate and 283.8 g, respectively). In conclusion, enzymatic confections. hydrolysis of cricket protein enhances solubility and WHC parameters, while choice of enzyme 26. Enzymatic Hydrolysis of Cricket (Acheta governs the physical changes that CPH impose domesticus) Protein to Generate Functional on the tortilla matrix. Considering these Peptides for Their Use in a Corn Tortilla parameters, CPH can be applied for future food Formulation. Andrea M. Liceaga, Gabriela formulations. Calzada Luna*, Fernanda San Martin, and Lisa J. Mauer, Purdue University, USA 27. Formation of Oleogel as a Replacement Insects are an emerging protein source of Shortening in Cookies: Impact of Oil Type. with potential to alleviate the demand for food Leqi Cui* and Bingcan Chen, North Dakota State in the growing world population. Cricket flours University, USA are becoming more popular, however binding The overall goal of this research is to between protein and chitin limits their develop semi-solid soybean oil that can be used functional application in foods. Enzymatically to replace partially hydrogenated soybean oil in hydrolyzing cricket protein can improve the the bakery industry. Soybean oil oleogels were functional parameters important in food fabricated using a single gelator (BS and formulations, such as corn tortillas. Alcalase MAG),or the combinations of two gelators (AL) and Flavourzyme (FL) were used to create (BS/MAG or BS/GO). The physical,chemical,and cricket protein hydrolysates (CPH) with degrees rheological properties of the oleogels prepared of hydrolysis (DH) of 5-15%. Functionality was by two different types of soybean oil have been measured by solubility over varying pHs (3-9), characterized. The cookies have been and water hydrating capacity (WHC). successfully prepared using soybean oleogels. Physicochemical parameters of CPH-tortillas The texture of them is identical to the one included mixograph tests, rollability, toughness made by commercial shortenings. The findings and extensibility. Overall, CPH were more from the current study could be applied to soluble (50 – 100 %) than the cricket flour (42 – produce high oil baking products with improved 54 %) at all pH values, while FL- peptides fatty acid profile. showed superior solubility (52 – 100 %). AL- peptides showed higher WHC (5.7 – 6.7 mL/g)

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28. Effect of Dissolved CO2 and Low Power extraction (1828), eating chocolate (1847) and Ultrasound on Crystallization Behaviour of conching (1878). In many literature, it has been Anhydrous Milk Fat. Bhaskar M. Adhikari*1 written that Daniel Peter’s success of making (Australasian Section Student Travel Grant milk chocolate was a result of collaboration Winner), Tuyen Truong2, Nidhi Bansal2, and with Henri Nestlé, the founder of Nestlé Ltd. Bhesh Bhandari2, 1The University of Queensland, and the inventor of infant cereals as breastmilk Australia; 2School of Agriculture and Food substitutes of newborn babies in the year of Sciences, The University of Queensland, 1867. There may be a few reasons for such a Australia story to be highly possible: two persons were A study was designed to observe the neighborly in Vevey, and worked to utilize Swiss effect of dissolved CO2 (0-2000 ppm) in milk for foods in the years of 1860s-1870s. presence of low power ultrasound on However, recently unveiled experimental notes crystallisation and melting behavior, fat of Daniel Peter, describing precise recipes of polymorphs, microstructure and hardness of milk powder and milk chocolate, clearly show pure anhydrous milk fat (AMF) under non- that the milk chocolate invention was isothermal crystallisation conditions. A performed by the original work of Peter alone calculated amount of dry ice was added to without any evidence of the collaboration generate 2000 ppm CO2 at low partial pressure. between Peter and Nestlé. Apart from the An ultrasound (205 kHz, 10 s; US) treatment different business records, it should be noted was delivered at 25°C through non-contact that the structures of milk powders of Peter and metal transducer on the AMF melt. Dissolution Nestlé were completely different: the whole of CO2 followed by US treatment was found to milk powder with small amount of water in induce the higher onset of crystallisation Peter’s powder, whereas the powder with milk, temperature during cooling from 35 to 5°C at sugar, starch and minerals in Nestlé’s powder. the rate of 0.5°C min-1. The results indicated We re-constructed Peter’s milk powder and that dissolved CO2 influenced the crystallisation milk chocolate, following to Peter’s notes, with behavior resulting in smaller and more number great success and surprise, since the structures of crystals. This shift in the crystalline structure and tastes of Peter’s milk chocolate are quite of AMF with CO2 treatment also increased the similar to what we can purchase nowadays. hardness of the AMF at room temperature and refrigerated conditions. The work suggested the 30. Molecular Features of 1,3:2,4 potential use of dissolved CO2 gas with an Dibenzylidene-D-sorbitol (DBS) that Drive Self- emission of low power ultrasound to control Assembly. Pedram Nasr*, France-Isabelle the crystallisation behavior and thereby the Auzanneau, Jarvis Hill, and Michael Rogers, physical properties of milk fat-containing dairy University of Guelph, Canada products. Organogels have the potential to replace trans and saturated fats in foods to serve as 29. On the Invention of Milk Chocolate by transdermal delivery systems and cosmetics. Daniel Peter in 1875. Kiyotaka Sato*, Hiroshima We need solutions to reduce saturated fat, University, Japan eliminate trans fats, increase polyunsaturated Milk chocolate was created by Daniel fat and omega-3 fatty acid consumption, while Peter at a small village of Vevey of Switzerland improving on the sustainability of food in 1875 as one of the top-revolutionary production. Gelled oil, i.e., organogels, can fulfill inventions together with cocoa butter all the above requirements. 1,3:2,4

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Dibenzylidene-D-sorbitol (DBS) is the most well- dispersed fat phase embedded in a protein known molecule among the Low Molecular matrix. These foods can be described as weight Organogelators (LMOGs) because of its particle-filled soft materials, and well potential to produce a gel with a broad range of established particle reinforcement theories are organic solvents. This study will address the role often used to describe their rheological and of H-bonds at different positions of DBS in the mechanical behavior. However, existing models formation of the self-assembled fibrillary provide an incomplete description of food networks (SAFiNs) via synthesizing and isolating systems, as they do not consider aspects such DBS-derivatives. These newly synthesized as filler size, clustering, or imperfect interfacial molecules possess different potentials of adhesion. In this work we use a model system forming H-bonds while keeping all the other to demonstrate established theories do not properties of DBS. It is anticipated that these follow the general trends observed in DBS-derivatives will form a gel in fewer organic experimental data; heat-set whey protein solvents in comparison to what DBS does; isolate (WPI) gels prepared with varying NaCl additionally, they may be different in the HSPs. content, and filled with glass microspheres of Furthermore, some of the macrostructure distinct size ranges. We present a new, properties of the gels corresponding to empirically-derived model which more hydrogen bonds will be studied. This, will accurately describes the impact of incorporating provide valuable data on what drives self- model fillers on the elastic modulus of the filled assembly in different solvents, filling an protein gels. In the absence of added salt, the extremely important knowledge gap. Once our proposed model provided excellent fits of data set becomes robust enough, a prediction experimental data (R2≥0.97). Increasing filler of what gelator HSPs is required to form a gel in size and associated polydispersity resulted in a a solvent will be feasible. For vegetable oil, once reduction in the observed reinforcement. This the region in Hansen space has been identified effect was attributed to an improved filler corresponding to gels, HSPiP software, packing efficiency, which was explicitly containing more than 1,000,000 HSPs will be expressed in the model through a maximum searched for edible gelators. packing fraction term. Increasing the ionic strength of the WPI gels via addition of NaCl 31. Modelling food protein gels as particle- caused a decrease in the extent of filler-matrix filled soft solids: Considerations for interactions. We further demonstrate the readdressing established theoretical empirical model could be adapted to approaches Andrew J. Gravelle*, Reed A. incorporate imperfect interfacial adhesion by Nicholson, Shai Barbut, and Alejandro G. combining contributions of bound and unbound Marangoni, University of Guelph, Canada fillers using a weighted average approach. Fat-containing foods including various dairy products and emulsified meats consist of a

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