ABSTRACTS 2018 AOCS ANNUAL MEETING AND EXPO May 6–9, 2018

EAT 1: Phase Transition in Edible Applications (A Session Dedicated to David Pink) Chairs: Gianfranco Mazzanti, Dalhousie University, Canada; and David A. Pink, St. Francis Xavier University, Canada

An Alternative to the Avrami Model in Fat short-range van der Waals interactions will be Crystallization: A Chemical Potential Approach compared to long-range electrostatic (CPA) Alejandro G. Marangoni*, University of interactions, and the implications for Guelph, Canada polymorphic transitions described. This leads to The Avrami model is, and will continue being, an hypothesis and its predictions for phase the workhorse for characterizing the transitions arising in crystalline triacylglycerol crystallization kinetics of fats. However, the (TAG) systems. Experiments will be proposed to model was created for simpler systems and test it. Treating adsorption onto surfaces as triglyceride mixtures can at times display phase changes, remarks will be made about the complex and baffling crystallization behavior. possible benefits of oxidized TAGs. Some Here we explore an alternative method for the comments might be made about glass characterization of crystallization kinetics based transitions. on a chemical potential approach. We start by characterizing chemical potential changes in the Effect of Acoustic Power Level on Cavitation system using only SFC measurement (effective Events in Oil Silvana Martini*1, Peter Birkin2, P. supersaturation). We then simply plot these Martin2, Jack Youngs2, Tadd Truscott1, and changes as a function of time. Since an initial Andrew Merritt1, 1Utah State University, USA; 2 linear region could be identified, a slope could be University of Southampton, United Kingdom easily obtained, which we define as the initial High intensity ultrasound (20-23 kHz) has velocity of crystallization. A simple mathematical been used as a tool to induce the crystallization manipulation of the functions also allowed us to of edible lipids. Cavitation, or bubble formation, derive a simple semi-logarithmic relationship is the main physical event associated with the between the supersaturation and time. induction in crystallization. Previous studies have hypothesized that bubbles formed during Phase Transitions in Edible Fats and Oils sonication can induce primary and/or secondary David A. Pink*, Physics Dept. St. Francis Xavier nucleation in the system inducing its University, Canada Food Science Dept., crystallization. The objective of this study was to University of Guelph, Canada characterize bubble formation in oils at various Continuous and discontinuous phase ultrasonic power levels. The formation of transitions and phase changes will be described acoustic bubbles at various ultrasonic power using simple two-state models, for which some levels was monitored using laser scattering exact results (i.e. without approximations) are through the liquid directly below the ultrasonic known. This leads to questions about the source, pressure measurements in the bulk, and interactions between molecules which give rise high-speed camera imaging of the region. Results to such transitions. The relative importance of show that bubble clusters formed at the tip of

– 1 – ABSTRACTS 2018 AOCS ANNUAL MEETING AND EXPO May 6–9, 2018 the source (a piston like emitter, PLE) collapse evaluated by NMR and microscopy. Pilot with varied periodicity in relation to the drive plant results were further verified by running amplitude employed. The cluster periodicity is similar trials on a commercial scale. It was shown to extend to many cycles of the drive determined that each of the parameters stimulus. In addition, the periodicity of the described above (agitator, rotor, and pin worker) cluster follows a ring‐up sequence which contribute significantly to the distribution of indicates the presence of different behavior the water droplets in a weakly emulsified linked to the transient amplitude of the tip and margarine system. the bubble population at the start of the process. A bifurcated streamer is detected which exists Influence of Droplet Size on Salt and pH-induced within this sequence. This is shown to originate Attractive Gelation in Food-Protein Stabilized from two separate bubble clusters on the PLE tip; Nanoemulsions Aakash Patel, Natalie Longmore, each oscillating with a 180° phase relationship and Supratim Ghosh*, University of Saskatchewan, Canada with respect to the other. Finally, the collapse The aim of this study was to investigate the phase of the cluster is shown to involve a two- possibility of forming gelation in nanoemulsions stage process. by inducing attractive interactions among the The Role of Mechanical Processing on Water nanodroplets. Nanoemulsions were prepared Droplet Distribution in the Manufacture of with sodium caseinate (SC) and whey protein Margarine Steven Robbins*, Richardson isolate (WPI) at different protein (2–4%) and oil International, Canada (30–40%) concentrations and as a function of Water droplet distribution is an important droplet size, salt concentration (0.1–1M), and characteristic with regards to the quality of water changes in pH (below, at and above the pI of the in oil emulsions such as margarine. The water proteins). Without salt (at pH 7) only SC could droplet distribution affects several properties of form nanoemulsion-gels where gel strength the margarine including microbial deterioration increased with an increase in protein and oil and mouthfeel through fat phase melting concentration and decrease in droplet size. properties. Mechanical processing parameters Under similar environmental condition WPI have a direct effect on water droplet distribution nanoemulsions had comparable droplet size but in emulsions such as margarine. This mechanical did not form a gel, and no effect of droplet size processing is particularly important in regard to was observed. In contrast, the addition of salt led systems with weak emulsifier systems. This study to attractive gelation in WPI nanoemulsions due explores the effect of various mechanical to charge screening, but no such effect was seen processes on the water droplet distribution in a in SC nanoemulsions due to stronger repulsive weakly emulsified soft margarine formula. On a steric interactions. While storage moduli of pilot plant scale variations were made to attractive WPI nanoemulsion gels increased with agitation, rotor speed of the scraped surface heat a decrease in droplet size, salt addition reduced exchanger, and rotor speed on the pin worker. the gel strength of SC-stabilized nanoemulsion- Water droplet distributions of samples were gels due to the loss of close packing of droplets

– 2 – ABSTRACTS 2018 AOCS ANNUAL MEETING AND EXPO May 6–9, 2018 and their surrounding repulsive barriers. All the base oil as it relates to puff pastry fat attributes nanoemulsions with pH at the pI of proteins as well as the finished good attributes. transformed into strong attractive gels made of droplet aggregates due to the complete Evaluation of Stabilizer Type on Peanut Butter charge neutralization and changing protein Physical Attributes Don Gifford*, Rachel E. conformation, where the compressive Mertz, Dilip Nakhasi, and Roger Daniels, strength of the gel increased with a decrease Stratas Foods, USA Ground roasted peanuts (Arachis hypogaea) in droplet size. Overall, research on the effect mixed with sweeteners, and salt are the primary of different environmental factors on the components of a US staple known as peanut stability and gelation behavior of protein- butter. Peanuts are comprised of oil, protein, and stabilized nanoemulsions revealed contrasting carbohydrates and when presented in a behavior based on the interfacial properties homogeneous peanut butter format require of the proteins. addition of stabilizers to keep the oil from Impact of Margarine and Shortening on Puff separating from the other components. Peanut Pastry Attributes Rachel E. Mertz*, Dilip Nakhasi, butter stabilizers are comprised of high melting and Roger Daniels, Stratas Foods, USA point fats which function as structuring agents Margarine and shortening are utilized in via their contribution to the development of commercial bakery applications and differ in that crystalline networks robust enough to hold the margarines are typically oil and fat blends in peanut butter ingredients with varying water emulsions, while shortenings are hydrophilic and hydrophobic properties in anhydrous oil and fat blends. As partially suspension. Conventional peanut butter contains hydrogenated vegetable base oil products stabilizers at a usage rate of on average of 2.0% continue to exit from the marketplace the w/w, with a range of 1.0%–4.0% w/w. The challenge remains for the development and objective of this study was to investigate six commercialization of partially hydrogenated different types of stabilizers for crystalline vegetable base oil free options for use in bakery promoting tendency and their impact on peanut shortening and margarine ingredients which may butter stability and texture as a function of then be utilized in demanding bakery applications storage time. Digital scanning calorimetry (DSC) like puff pastry. A critical component to was used to evaluate stabilizer crystalline acceptable puff pastry is the shortening/ behavior. Peanut butters were observed for margarine ingredient as it must be optimal with oiling out over time and texture analysis was respect to pliability for use in the dough performed on finished product during storage. lamination process yet resilient enough to yield The variables tested at the inclusion rate of acceptable puff pastry layers as the dough unit is 2.0% w/w in a standard creamy peanut butter subjected to baking. The objective of this study formula were: was to compare and contrast the impact of non- partially hydrogenated vegetable fat types • Fully hydrogenated soybean oil (Soy), • Fully hydrogenated cottonseed oil (Cotton), (shortening vs. margarine) made with the same • Fully hydrogenated palm stearine (PS),

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• Blend of high erucic acid rapeseed oil (HEAR) polymorphism is characterized by atomic and Soy (1:5 w/w), distances, on the order of few angstrom, it is • Blend of HEAR and Cotton (1:5 w/w), and natural to ask the question: can consumers feel • HEAR and PS (1:5 w/w) in their mouths the difference between two polymorphic forms, like α and βV or are they Differences in peanut butter attributes due to feeling larger structures? To answer this peanut stabilizer type employed were observed question, CB and chocolate (made with 30% highlighting the role of peanut butter stabilizer composition on peanut butter stability and sugar) were studied using X-rays not only in the texture. WAX region but also in the ultra-small angle (USAX) region to cover a length scale from a few Can Humans Detect if a Chocolate is in the α or angstroms to about 10 micrometers. The study βV Form? Fernanda Peyronel*, Dept. of Food focused on looking at the aggregation of the CB Science, University of Guelph, Canada fat crystals in the WAX and USAX regions in the Cocoa butter(CB) is the preferred fat used in absence and presence of three ingredients: chocolate manufacture as its composition leads sugar, lecithin, and cocoa powder. Both CB and to a smooth melt in the mouth. Good artisan chocolate were tempered in order to obtain palatable chocolate is made with CB, cocoa either α or βV. The two tempered products were powder, sugar, and emulsifiers, like lecithin. analysed with X-rays at the APS synchrotron Routine checks on the quality of the chocolate facility and were also fed to ten volunteers. This are performed by using X-rays in the wide-angle will report of the findings emphasizing that X-ray region (WAX). A superior texture is typically changes in a phase transition are not the only achieved when the chocolate is in a βV important parameters relevant to the polymorphic form. Having in mind that manufacture of quality chocolates.

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EAT 2: Confectionery Fats Chairs: Farnaz Maleky, Ohio State University, USA; and Linsen Liu, IOI Loders Croklann, USA

Fat Bloom and Anti-bloom in Confectionery temperatures (50, 80 and 110°C) prior to Application Linsen Liu and Guang (Gil) Wang*, isothermal crystallisation. A variety of techniques IOI Loders Croklann, USA were used, small and wide-X-Ray scattering, DSC, Compatibility issue is a typical concern for NMR and polarised microscopy were used. From confectionary industry when lauric fat is brought these, it was observed that by heating CB at into non-lauric system. This study aims to higher temperatures prior to isothermal understand micro-crystalline properties when crystallisation at 20°C, the kinetics of lauric fat interacts with non-lauric. And explore crystallisation were affected: slowing down the anti-bloom effect when special designed fat is start of crystallisation, but enhancing polymorphic transformation. The previous is of blended into filling fats. relevance, not only from a fundamental point of view but also from an industrial one. This is Studies on the Effect of Thermal Pre-treatment because the use of higher melting temperatures on the Isothermal Crystallisation of Cocoa (of either cocoa butter or cocoa liquor) has the Butter Marjorie Ladd Parada1, Josélio Vieira2, potential to make the current tempering process Peng Siong Chong2, Michael Ries1, Michael more efficient. However, further studies are Rappolt1, and Malcolm J.W Povey1, 1University of needed to validate such observations. Leeds, UK; 2Nestlé Product Technology Centre, UK Cocoa butter (CB) is responsible for the texture and stability of chocolate, characteristics Functional Properties of Fats and Emulsifiers in that can only reach optimum levels when CB Candy Application Linsen Liu, Guang (Gil) Wang, crystallises in the most stable form (β-V). Thus, and Aliess Bedford*, IOI Loders Croklann, USA the relevance of understanding how different Pho fats were traditionally used in candy parameters affect CB’s crystallisation. However, industry to provide structure and functionality. there is little consistency, in literature, in the This paper reviews the performance of caramel temperature used to melt CB prior to either and fudges made from palm based, pho-free fats isothermal or dynamic crystallisation studies. and monoglycerides. The fat ingredient drives Moreover, given the diverse composition of CB, texture and sensory based on their melting point, the authors consider that the most commonly crystallization behavior, and type of TAG profile. used temperatures in both literature and The type of emulsifiers can further leverage the industry (50 to 60°C) are not enough to start with eating experience, as decided by emulsifier's a fully molten product. Therefore, the aim of this physical properties. The study confirms that study was to understand the effect of heating candy manufacturers can have broad choice in West African CB at three different making the best pho-free candies.

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Shea-based Shortenings. How to Overcome Confectionary Coating and Filling Fat: A Review the Post-hardening Effect Krish Bhaggan, Linsen Liu and Guang (Gil) Wang*, IOI Loders Raul F. Petrut*1 and Jun Ma, IOI Loders Croklaan, Croklann, USA The Netherlands Coating fats are widely used in confectionary Post-hardening during fats storage or shelf- products. While filling fat market is strong in life, is a well-known phenomenon that can lead Europe, we see higher demand in recent years to processing complications and unwanted from NA. The solid fat content (SFC) and quality defects in the final product. Most crystalline structure drive mouth-feel for both frequently post-hardening is directly proportional coating and filling fats. Coating fat requires very related to one or more polymorphic transition(s) high solid at cold and ambient temperature and occurring during a specific period of time and follows sharp melting curve. Filling fat selection depending on storage conditions. In the present can be very customized to meet different texture work a Shea (Vitellaria paradoxa) based fat was expectation. This review article presents different developed, engineered, and processed under formulations with palm fractions that leads to controlled conditions. The main goal of this study different eat quality for confectionary products was to overcome the post-hardening effect for made from CBE, CBR and different filling fats. the Shea based fat. For this purpose, a combination of techniques such as pulsed The Solubilization-Recrystallization-Diffusion nuclear magnetic resonance (p-NMR), differential Model to Quantify Oil Migration Kinetics in scanning calorimetry (DSC), X-RAY powder Cocoa Butter Alejandro G. Marangoni*, diffraction and texture measurements were University of Guelph, Canada employed. Two Shea based fats were blended Oil migration in confectionery products can and modified (SB), in order to enrich the TAG lead to undesirable changes in quality including composition and tailor it for specific applications. softening and bloom formation. The factors After melting, the fat was shock-cooled (~1oC/s) responsible for oil migration are still matter of until 18oC, at which it was isothermally debate and the exact mechanism unknown. Here crystallized for 72h. Upon cooling, the α we review the commonly used effective diffusion polymorphic form developed and started to and capillary movement approaches and grow. As saturation was reached, α form demonstrate how they are limited and hard to transformed directly into β, without intermediate discern from each other. We then introduce a transitioning into βʹ. The β form continued to new way to modelling and understanding oil grow at the expense of α, until the end of migration through cocoa butter using a simple crystallization. Only β form was observed for the but novel Solubilization-Recrystallization- SB after the tempering period. This resulted in Diffusion approach to the problem. The power the absence of post-hardening of SB during the and simplicity of the model will be demonstrated investigated 12 weeks of storage (18oC), which in the goodness of fit to complex oil migration was confirmed by hardness measurements. patterns. The parameters derived from the model also offered a glimpse into the factors

– 6 – ABSTRACTS 2018 AOCS ANNUAL MEETING AND EXPO May 6–9, 2018 responsible for oil migration in confectionery Polymorphic Transition and Bloom in Cocoa products. Powder Paige Palmieri and Richard W. Hartel, University of Wisconsin-Madison, USA Synthesis of Cocoa Butter Equivalent by Cocoa powder is highly valued for its color in Enzymatic Interesterification of Illipe Butter beverage and confectionery applications; and Palm Mid-fraction Adiguna Bahari and however, its color may be dulled if it is Casimir C. Akoh, University of Georgia, USA improperly tempered. Though bloom has been This study aims to synthesize a cocoa butter frequently observed in cocoa powder equivalent (CBE) structured lipid from a blend of manufacturing, the nature of cocoa butter illipe butter (ILL) and palm mid-fraction (PMF) by crystallization and bloom in cocoa are poorly means of enzymatic interesterification. Physical documented in the literature. By assessing and chemical attributes of the CBE and cocoa commercial cocoa powders with different butter (CB) were analyzed. The synthesized CBE processing histories, this study takes a closely matched triacylglyerol (TAG) profile range comprehensive approach towards understanding of CB and is therefore hypothesized to show crystallization as it occurs across the spectrum of similar physical and chemical characteristic with cocoas. Cocoa powders were crystallized CB. TAG profile, fatty acid constituents, melting isothermally in a differential scanning calorimeter and cooling behavior, crystal morphology and (DSC) at temperatures ranging from 20–25ᵒC. polymorphism were determined using high Onset of crystallization was evaluated using both performance liquid chromatography (HPLC), gas isothermal and scanning methods and chromatography (GC), differential scanning polymorphic transitions were monitored using calorimetry (DSC), polarized light microscopy the stop-and-return method. In all experiments, (PLM) and X-ray diffraction (XRD), respectively. references of pure cocoa butter served as points Four enzymatically interesterified blends of of comparison. Results showed that ILL:PMF at different weight ratios were analyzed crystallization onset of cocoa butter in cocoa for their TAG profile. The ILL:PMF ratio of 10:3 powder occurred at temperatures of 25.0 ± (IB30) (w/w) at 5% enzyme load and 30 minutes 0.3ᵒC, whereas crystallization in cocoa butter reaction time showed similar TAG results with references initiated at significantly lower CB. The TAG values of IB30 were: glycerol-1, 3- temperatures. This indicates that the cocoa dipalmitate-2-oleate (POP) at 19.1 ± 1.0 mol%, powder matrix is promoting crystallization of glycerol-1-palmitate-2-oleate-3-stearate (POSt) at cocoa butter in cocoa powder. Differences in 42.7 ± 1.0 mol% and glycerol -1-3 distereate-2- crystallization behavior due to processing, which oleate (StOSt) at 29.9 ± 0.3 mol%. The melting determines cocoa fat content, degree of and cooling profile of IB30 and CB showed no alkalization and matrix composition, are currently significant difference. X-ray diffraction of IB30 under investigation. Such differences have the and CB displayed very strong peaks at 4.6 Å, potential to influence a cocoa powder’s representing a β polymorph. This result shows responsiveness to tempering and its resistance to that the cocoa butter equivalent IB30 closely bloom. mimics the properties of a cocoa butter.

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The Art and Science of Ganache Jade McGill1 and controlled properly, ganache can be too firm or Richard W. Hartel*2, 1Nassau Candy, USA; too soft, grainy, or even exhibit oil separation. 2University of Wisconsin-Madison, USA This presentation will discuss and document the Ganache is arguably the premier confection structure development over the different stages because of its smooth texture and wonderful of ganache preparation. We will discuss the role flavor release, prized by confectioners worldwide of the lipid phase (cocoa butter and milk fat) and for use in truffles. Composed of cream and particulate structure (cocoa particles, sugar chocolate, the properties of this oil-in-water crystals, milk powder) on ganache emulsion are governed by the complex multi- microstructure, texture, and rheology. phase structure—partially-crystalline lipid Differences in ganache that are well known to emulsion, sugar and cocoa particles, and aqueous confectioners will be explained in terms of their continuous phase. If these structures are not microstructural differences.

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EAT 2.1: Delivery and Dispersed Systems Chairs: Dérick Rousseau, Ryerson University, Canada; and Christopher Gregson, Ingredion, USA

Modelling the Effect of Confectioner’s Sugar on models for industry as predictive tools to Processing Interactions in Palm Oils Ryan West* optimize production. and Dérick Rousseau, Ryerson University, Canada The addition of non-fat ingredients, such as Flavor Partitioning into Short-chain sugar, to a confectionery fat not only obfuscates Phospholipids: Effects of Self-assembled the relationship between its microscopic and Structure. Andrew P. Karman, Stephanie R. macroscopic properties but also alters its Dungan, Susan E. Ebeler, and Nitin Nitin, processing response which then questions our University of California, Davis, USA The partitioning of oils between short-chain ability to extrapolate from the research of bulk phospholipids and their surrounding aqueous fats. The purpose of this study was to discern continuum is potentially related to the aggregate processing responses of palm oils both in the shape, size and internal structure. In order to absence (0 wt. %) and presence (50 wt. %) of investigate this hypothesis, solubilization of d- confectioner’s sugar. Oils were cooled at either 1, limonene into an aqueous mixture composed of 5, or 10°C·min–1 under shear to a final diacylphosphatidylcholine (DiCnPC|n=6,7) self- temperature of 20 °C where weekly assembled aggregates was studied. Solubilization measurements were made up to four weeks. isotherms were developed using headspace Furthermore, the cooling endpoint was either measurements collected by solid-phase under (+8 °C) or overshot (–5 °C) from the final microextraction (SPME) sampling methods and temperature to explore additional processing quantification of gas phase concentration was effects and interactions. Polynomial subset performed using gas chromatography/mass models were then generated from this data to spectrometry (GC/MS). A pseudo-phase model predict properties of the oils, such as solid fat combined with a mass balance allowed the content, elasticity, and firmness with sugar, determination of the critical micelle cooling rate, endpoint deviation, and sample concentrations and the aggregate-solution time as independent variables. We observed that partition coefficients. In addition, dynamic light the addition of confectioner’s sugar had created scattering measurements were used to assess a porous system for fat crystallization and changes in aggregate size and shape at varying network growth which resulted in increased limonene concentrations. At dilute limonene elasticity and firmness. Likewise, the response of concentrations, the partition coefficients for palm oil to processing effects and interactions DiC6PC and DiC7PC were determined to be 1650 was exacerbated in the presence of sugar M^(–1) and 3500 M^(–1), respectively. At higher highlighting the importance of interfacial limonene concentrations, partitioning into characterization in such systems. With limited DiC6PC aggregates became a function of the total studies on the use of palm oil in confectionery amount of limonene in the mixture, while applications, it is our wish to establish these

– 9 – ABSTRACTS 2018 AOCS ANNUAL MEETING AND EXPO May 6–9, 2018 partitioning behavior in DiC7PC aggregates did component can be identified, independent of the not. Interestingly, dynamic light scattering entire melting of the sample matrix. This will measurements suggest a shape transition allow for identification of materials within a for DiC7PC aggregates at high limonene sample as well as the ageing profile of such concentrations, from a relatively monodisperse crystal structures as they age, providing more rod-like form into polydisperse, globular insight into long-term shelf storage stability. microemulsion droplets. Our results indicate complex interactions between DiCnPC aggregate Milk Fat Globules, A Novel Carrier for Delivery of 1 2 shapes and the thermodynamic environment for Vitamin D3 Maha Alshehab , Mariza Gomes Reis , 2 1 1 limonene solubilization inside the micelle. Li Day , and Nitin Nitin , University of California, Davis, USA; 2AgResearch, Grasslands Research Thermal Analysis of Cough Drops Using Centre, New Zealand Microstructure Evolution Analysis Matt Vanden Vitamin D3 is a fat-soluble substance that is Eynden*1, Roland Ramsch2, Giovanni Brambilla2, required for optimal human health and must be Pascal Bru2, and Gerard Meunier2, 1Formulaction, obtained from exogenous sources. Encapsulation Inc., USA; 2Formulaction, France of vitamin D3 is a leading approach for its delivery Cough drops and other pharmaceutical in many food and drug formulations. In this edibles are complex matrices that often contain study, we aim to investigate the feasibility of sugar-derived materials such as glucose, sorbitol encapsulating and stabilizing vitamin D3 in intact and maltitol rather than fats. Essential oils are milk fat globules (MFGs). The intact lipid bodies then added to act as the active ingredients in were isolated from raw bovine and ovine milk, order to treat throat pain and ease coughing and then ethanolic solution of vitamin D3 was reflexes. A substance such as this can undergo mixed with MFGs to induce encapsulation via complete melting at temperatures above 140°C simple diffusion. Loading was evaluated using UV but phase change events such as melting or absorbance of extracted vitamin D3. Stability of polymorphic transitions occur well before this encapsulated compound under simulated gastric temperature. Detecting of these events will lead digestion conditions was evaluated using LC-MS to an overall better profile of the material for to detect acid degradation products. Up to quality control, production process and enhanced 123μg/g milk fat and 93μg/g milk fat, of vitamin storage qualities. By utilizing Multispeckle D3 were loaded into bovine and ovine MFGs, Diffusing Wave Spectroscopy (MS-DWS) we can respectively. These levels are significantly higher visualize the phase transitions of these essential than the recommended daily intake of 20μg of oils present in various cough drops while vitamin D3 for adults and children above the age analyzing them in their bulk state where crushing of 4. Encapsulated compound produced no or shearing the sample is not required. As many degradation products after three hours of as five different cough drops were analyzed, both incubation in simulated gastric fluid at 37°C. In sugar-based and sugar-free, to provide the phase contrast, approximately 8% of ethanolic solution change data on these complex samples. Results of vitamin D3 dispersed in aqueous gastric fluid show that every oil- and waxed-based was degraded. The results demonstrate that this

– 10 – ABSTRACTS 2018 AOCS ANNUAL MEETING AND EXPO May 6–9, 2018 novel method is simple and inexpensive and can mycotoxins production compared with bulk clove be developed for food and pharmaceutical oil. These results have important implications for applications. the design of essential oil based nanoemulsions as effective antimicrobial and detoxification Enhanced Antimicrobial and Mycotoxin delivery systems in food or other industries. Inhibitory Activity of Clove Oil in Water Nanoemulsion Jiajia Rao and Jing Wan*, Emulsified Lipid Crystallinity Affects Early in North Dakota State University, USA vitro Lipolysis and Beta-carotene Bioaccessibility Clove oil has a wide range of antimicrobial Samantha M. Hart, Xinjie Lin*, Surangi K.P.H. activities but limited application in aqueous food Thilakarathna, and Amanda Wright, University of systems due to its high volatility and Guelph, Canada hydrophobicity. In this study, clove oil was TAG crystallinity has wide-ranging and well- selected as a model essential oil to form clove oil- established implications for food product quality. in-water nanoemulsions which were further However, impacts on lipid digestion and bioactive evaluated their antimicrobial properties against delivery are not as well understood. This study toxic fungi (Fusarium graminearum). The pure investigated the impact of solid versus liquid lipid clove oil in water emulsion was highly unstable state on in vitro digestive lipolysis and the against droplet growth due to Ostwald ripening. bioaccessibility of encapsulated beta-carotene Incorporation either ≥75 wt% of corn oil, or (BC). Oil-in-water emulsions (15 wt% cocoa ≥ 50 wt% of medium chain triacylglycerol (MCT) butter containing 0.25 wt% Span 60 and into clove oil before nanoencapsulation could 0.25 wt% Tween 60, and with or without 0.1 wt% prevent Ostwald ripening. The influence of oil BC) were prepared by microfluidization (M110- composition on antimicrobial activity of clove oil EH, 100 MPa, 5 passes, 80°C). The hot emulsion was investigated by agar dilution method. was either crystallized in an ice bath for Moreover, inhibitory activities towards 20 minutes and then held at 4°C for 24 h to mycotoxins production in two chemotype generate samples with crystallized emulsion isolates of Fusarium graminearum were also droplets (SE (without BC) and SE-BC (with BC)) or assessed. The results suggested that the held at 50°C for 24 h before storage at 25°C to composition of oil phase, i.e., ripening inhibitor produce emulsion samples with liquid droplets type and concentration, in clove oil-in-water (LE and LE-BC). Particle size distributions, nanoemulsions had a remarkable impact on morphology, and zeta potential were similar for antimicrobial activity as well as inhibition of LE-BC and SE-BC and, under accelerated lighting mycotoxins production. In general, under the conditions, BC degradation was extensive for same clove oil concentration in oil phase, the both samples. With exposure to simulated in addition of MCT decreased the antimicrobial vitro gastric and duodenal conditions at 25°C, the and mycotoxins inhibitory activities of clove oil solid droplets had attenuated lipid hydrolysis more than corn oil. Our study also indicated that within 120 minutes of duodenal digestion and clove oil encapsulated in nanoemulsions had BC bioaccessibility within 240 minutes (p0.05). significantly enhanced inhibitory activities against Therefore, for compositionally equivalent

– 11 – ABSTRACTS 2018 AOCS ANNUAL MEETING AND EXPO May 6–9, 2018 emulsions, lipid solid state delayed digestive Encapsulation of Lactase (β-galactosidase) into lipolysis. These results help to clarify the role of Novel Hydrogel Beads for the Effective dietary lipid physical state on gastrointestinal Treatment of Lactose Intolerance Zipei Zhang*, digestion and bioactive release. Ruojie Zhang, and D. Julian McClements, University of Massachusetts Amherst, USA Spray Drying Flavor Encapsulation Process at Individuals who suffer from lactose 25–100°C Charles Beetz, Daniel M. Schlipf, and intolerance can alleviate many of their symptoms Jason Z. Li, ZoomEssence, USA by ingestion of lactase (b-galactosidase) with Traditional spray dry flavor encapsulation lactose-containing foods. However, this enzyme operates at temperatures on the order of 200°C. is deactivated when exposed to highly acidic High temperatures were deemed necessary to gastric fluids, which reduces the amount reaching overcome the large latent heat and heat capacity the small intestine. Oral delivery systems are of water. Attempts to address the problems therefore needed to protect lactase in the associated with high temperature drying, such as stomach, and then release it in an active form in powder quality degradation due to loss of volatile the small intestine. In this study, carrageenan- and oxidation of temperature sensitive based hydrogel beads were fabricated that constituents, have been only at the level of contained lactase and a buffer (Mg(OH)2). This chemistry of the encapsulation materials. buffer was selected because it is insoluble under ZoomEssence has taken a different approach to alkaline conditions, but soluble under acidic preserving the high-quality properties of flavor conditions, and can therefore maintain a neutral constituents, by re-engineering the spray drying pH inside the beads when they are dispersed in a process to operate at considerably lower low pH solution. Small (D = 255 mm) and large temperature on the order of 40–50°C. The (D = 2610 mm) hydrogel beads were prepared to changes associated with this radical departure compare the impact of bead dimensions on the from common practice required development of retention of lactase activity. A ratiometric new approaches to slurry/emulsion processing, fluorescence method based on confocal laser development of atomization processes scanning microscopy was developed to measure accommodating new emulsion viscoelastic changes in the internal pH of the hydrogel beads properties and unique drying chamber design before and after exposure to simulated gastric permitting long particle residence times. The conditions. After exposure to stomach powders resulting from the new low temperature conditions, the internal pH of buffer-free beads spray drying process have substantially superior dropped steeply (from around pH 7.0 to below properties across the board from retention of pH 4.0), but that of buffer-loaded beads flavor constituents, fully dense particles that remained fairly constant (from around pH 7.2 to deliver higher amounts of flavor enabling pH 6.6). When exposed to small intestine substantial reduction in usage rates and conditions, lactase encapsulated in buffer-loaded enables fast solubility, which will be primary beads maintained its enzyme activity, whereas focus to discuss. lactase encapsulated in buffer-free beads did not.

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These results suggest that buffer-loaded hydrogel characteristics. Therefore, the aim of this study beads may be useful for delivery of acid-labile was to characterize the lipids from four insect enzymes. species, namely yellow mealworm (YM), lesser mealworm (LM), cricket (Cr) and cockroach (Cr) Effect of Water Addition on Physical Properties extracted with an aqueous extraction. We of Emulsion Gels Thais Silva*1, Daniel B. characterize the oils obtained with the aqueous 1 2 1 Arellano , and Silvana Martini , Unicamp, Brazil; extraction in terms of FA composition (GC-FID), 2 Utah State University, USA thermal profile (DSC), volatile compounds (GC- Abstract Pending MS) and colour (colorimeter). Fat yield varied among insect species ranging from 60% to 19% of Insect Lipids as Food Ingredients: Oil Extraction, the total fat. These oils showed a low Characterization and Perspectives as Food crystallization point (< 8°C) and had a wide 1 2 Ingredient. Daylan A. Tzompa-Sosa , Liya Yi , crystallization range (7 to –53°C). The clear 2 Hein H.J van Valenberg , Martinus A.J.S. van separation between crystallization and melting Boekel2, and Catriona M.M. Lakemond2, 1Ghent peaks indicates that oil fractionation is possible. University, Belgium; 2Wageningen University, The These insect oils showed a bright yellow-reddish Netherlands Insects are as one solution to the global colour being yellow its distinctive colour, which is challenges regarding protein scarcity. This similar to other table oils. YM, LM and Cr oil created a new industry that currently counts with contained desirable aroma compounds related to more than 300 insect producing companies grassy, sweet, herbal, fruity, citrus, sweet-like, worldwide. One challenge of this new industry is acid vinegar like, buttery aroma. In contrast, the lack of technological knowledge, such as oils Cr oil had an unpleasant aroma which was and fat applications. The use of insect oils into related to the presence of butanoic acid, food and feed applications requires a deep isovaleric acid, and valeric acid. The understanding on their chemical and physical characteristics of YM, LM and Cr oil makes them suitable as food ingredient.

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EAT 3: Nano-, Micro- and Macrostructure Chairs: Silvana Martini, Utah State University, USA; and Alejandro G. Marangoni, University of Guelph, Canada

Determination of Phase Transition function of temperature. The results were Temperatures of Micro Crystals from Sequential compared with DSC curve. The relative height of Microscopic Images Hironori Hondoh1, Mio peaks in POM brightness was different from the Aoki2, Seiya Takeguchi3, and Satoru Ueno1, DSC curve, however, POM brightness showed 1Graduate School of Biosphere Science, Hiroshima similar behavior to DSC curve. We could observe 2 University, Japan; Hiroshima University, Japan; the melting behavior of crystals in small area 3 The Nisshin OilliO Group, Ltd./Hiroshima from POM images, and interpret the more details University, Japan of DSC results with POM brightness. Polymorph of fat crystals determines a quality of foods, cosmetics, and pharmaceutical Addition of Phytosterol Esters to Palm Oil products. Differential scanning calorimetry (DSC) Influences its ‘Equilibrium’ and Isothermal is widely used to measure melting points of fat Crystallization Behavior Eva Daels1, Bart crystals in products to determine the polymorph Goderis1, and Imogen Foubert2, 1Katholieke of them. However, DSC melting curve contains all Universiteit Leuven, Belgium; 2Katholieke data of crystals, such as melting, polymorphic Universiteit Leuven Kulak, Belgium transformation, and even growth. Therefore, it is Phytosterol esters (PEs) are often used as an hard to determine the phase transition ingredient in functional food formulations for temperatures of each component from DSC their cholesterol lowering effect. In a previous curve. Polarized optical microscopy (POM) is study we investigated the non-isothermal highly sensitive technique to observe fat crystal crystallization and melting behavior of a since crystals can be detected as bright spots in commercial PE mixture in blends with palm oil dark field. The brightness is proportional to the (PO). The occurrence of different polymorphic mass of crystals if the crystals at an extinction forms was mapped as a function of temperature angle are omitted. Therefore, the changes in the and PE concentration. These results enabled brightness from crystals will behave similarly to research on the impact of adding the PEs to PO heat flow in DSC measurement. In this under industrially more relevant crystallization presentation, we are going to talk the usefulness conditions. Therefore the objective of the current of microscopic images to determine phase study was on the one hand to investigate the transition temperatures of each component in influence of PE addition on the ‘equilibrium’ natural fat. Time-lapse sequential images during crystallization state of PO in order to evaluate cooling and heating, (crystallization and melting) whether PE addition gives desired properties to were recorded under POM. The average the end product. On the other hand we brightness of the images were obtained from investigated the crystallization kinetics of PO these images by using software ImageJ. The after addition of PEs in order to assess the differential in the brightness were plotted as a potential impact in related food products under

– 14 – ABSTRACTS 2018 AOCS ANNUAL MEETING AND EXPO May 6–9, 2018 processing conditions. DSC, NMR, X-ray emulsifiers, polyglycerine fatty acid esters diffraction, microscopy and texture analysis (PGFEs), which showed remarkable retardation experiments were performed. It was found that effects of the precipitation of high-melting PE addition had a major influence on each level saturated fatty acid moieties in diacylglycerol of the crystalline structural hierarchy (primary (DAG) oil. Having observed the occurrence of crystallization, polymorphism, network formation birefringence with polarized crossed-Nicols and textural properties) of PO in the ‘equilibrium’ microscopy, shear-rate-dependent viscosity state. Furthermore, upon increasing PE addition changes and X-ray diffraction patterns, we found isothermal PO crystallization started later, was that the retardation of crystallization of DAG-oil slower and less crystals were formed. After is caused by the formation of liquid crystal-like correcting for the difference in the degree of supramolecular complex structures composed of supercooling of the PE-PO blends the only effect high-melting fractions of DAGs and PGFEs and which remained was the delay in polymorphic the supramolecular structures may disturb the transition from α to β’. formation of critical nuclei of high-melting DAG fractions during the pre-nucleation Tailoring Promotion or Retardation of crystallization stage. Nucleation Kinetics of Fats with Emulsifiers Katsuyoshi Saitou1, Ken Taguchi2, Rika Homma1, The Coalescence Behavior of Fat Globules in the Masao Shimizu1, Koichi Yasunaga1, Yoshihisa Presence of Protein, mono/diglycerides and Katsuragi1, Satoru Ueno3, and Kiyotaka Sato*4, Polysorbate 80 Abbey E. Thiel and Richard W. 1Kao Corporation, Japan; 2Graduate School of Hartel, University of Wisconsin-Madison, USA Integrated Arts and Sciences, Hiroshima The microstructure of many foods is 3 University, Japan; Graduate School of Biosphere composed of partially coalesced fat globule 4 Science, Hiroshima University, Japan; Hiroshima networks that result in certain textural and University, Japan rheological characteristics. Often in these Controlling crystallization processes of fats formulations, emulsifiers are included to lower largely must be acted at a nucleation stage under the interfacial tension between two immiscible supercooled conditions, and the addition of phases. In the current study, micromanipulation emulsifiers/surfactants is a powerful tool for was used to observe the coalescence, or strain, tailoring the crystal nucleation kinetics. Many between two fat globules in the presence of researchers studied the promotion mechanisms protein, mono/diglycerides, and polysorbate 80 of nucleation by template effects by the (PS80). Strain is defined as the difference in additives. However, few studies have been length of the coalesced mass and the initial conducted to examine the retardation effects, diameters of the two globules. The ratio of despite that the prohibition of crystal nucleation mono/diglycerides to PS80 was varied from 0:0, is required for cooking oils, oil-based biodiesel 80:20, 90:10, to 100:0 always at a constant level etc. This paper in the first makes a brief review of of 2.5% protein. For fat globules at the same solid recent studies of promotion/retardation of fat fat content, when no mono/diglycerides nor PS80 crystallization with various additives. Then, the were included, droplets underwent nearly full main focus is paid to the addition of food

– 15 – ABSTRACTS 2018 AOCS ANNUAL MEETING AND EXPO May 6–9, 2018 coalescence with an average strain value of 0.33. the adsorption dynamics of two long-chain Whereas emulsions containing any ratio of phosphatidylcholines, dilauroyl or dimyristoyl mono/diglycerides to PS80 underwent lower phosphatidylcholine, to an oil-water interface strains of 0.12–0.14 producing partially coalesced from a dispersion of vesicles in water. Adsorption structures. No statistically significant difference dynamics were tracked using dynamic surface could be seen in strain between the ratios 80:20, tension measurements obtained by drop profile 90:10, and 100:0 mono/diglycerides to PS80. tensiometry for various concentrations and Protein levels varying from 1%–5.5% were convection strengths. These results were investigated under a constant ratio of 90:10 compared to the adsorption dynamics for a mono/diglycerides to PS80. All protein levels dispersion of commercially available sunflower resulted in partially coalesced doublets that were lecithin containing >90wt% phosphatidylcholines not statistically different in strain. Interestingly, and <5wt% lysolecithin. We previously developed when the interface was composed of protein, theoretical expressions for possible contributing mono/diglycerides, and PS80, coalescence took mechanisms for monolayer formation at an air- place through a thin oil neck that grew slowly water interface from a dispersion of phospholipid over time, in contrast to previous research where vesicles. We utilized these expressions to coalescence was instantaneous. compare with our results at an oil-water interface with consideration for possible micellar Adsorption Mechanisms for Hydrophobic adsorption from lysolecithin. Success of this work Food Surfactants at an Oil-Water Interface may lead to the development of more robust Jennifer A. Staton and Stephanie R. Dungan, processing conditions in several areas, including University of California, Davis, USA the stabilization of emulsions and the design of The ability to create stable emulsions and flavor delivery enhancers. foams remains a non-trivial task in many fields, including the food and cosmetic industries. Stability Studies of Pickering Emulsions Based Emulsions in the food industry are commonly on Different Types of Oils and its Application stabilized by hydrophobic surfactants such as in Chocolate Cunhong Chen1, Yanchao Liu2, Hong lecithin, which is a mixture of long-chain water Zhang3, Yanlan Bi2, Qi Shen1, Zhenbo Xu1, and insoluble phospholipids. With enough energy, Xuebing Xu4, 1Wilmar (Shanghai) Biotechnology lecithin may be dispersed as vesicles in water. Research & Development Center Co., Ltd., China; These vesicle dispersions can then be used to 2Henan University of Technology, China; 3Wilmar deliver lipid to the oil-water interface of interest, (Shanghai) Biotechnology Research & 4 creating a stable emulsion. Understanding how Development Center Co., Ltd., Denmark; Wilmar hydrophobic surfactants like lecithin transport Global Research and Development Center, China and adsorb to an oil-water interface is important Abstract Pending for optimizing emulsification processes. Despite this, the mechanism of adsorption for a dispersion of hydrophobic surfactants to an oil- water interface remains unclear. We investigated

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Particulate Effects in Chocolate on Fat Bloom Examining Aerated Peanut Butter Systems during Storage Jiayang Jin* and Richard W. Containing Lactic Acid Esters of Monoglycerides Hartel, University of Wisconsin-Madison, USA Compared to Traditional Samples Kaustuv Chocolate can be considered as a dispersion Bhattacharya*1, Niall Young2, and Henrik Kragh2, of solid particles in liquid fats. Solid particles such 1DuPont Nutrition & Biosciences ApS, Denmark; as crystallized cocoa butter, cocoa powder and 2DuPont Nutrition & Biosciences Aps, Denmark sugar particles make up about 90–95 % of the Peanut butter is a very popular food product, mass in chocolate while only 5–10 % is in the primarily in the US, but also has a huge market in liquid phase. Thus, the type of particles, South Africa and neighboring countries. Different particulate composition, shape, and nature of variations of the traditional peanut butter classics particles may influence bloom formation during of smooth and crunchy are now beginning to storage. In this study, chocolate model systems become popular, e.g. chunky, creamy / were formulated by gradually replacing cocoa spreadable, fluid, and aerated. This work powder with different crystalline and amorphous investigates the aeration of peanut butter sugars. The effects of sugar type and sugar containing high melting fat-based stabilizers and concentration on fat bloom were investigated by lactic acid esters of monoglycerides. Samples following whiteness index (colorimeter), were prepared using a scraped surface heat stereomicroscopy with image analysis, and visual exchanger for structuring and Mondomix for evaluation of bloom. Also, interactions of incorporation of air as a continuous process. The different sugar particles in cocoa butter were aerated peanut butter had a considerably quantified by Casson viscosity, sedimentation different texture and mouthfeel compared to volume and surface tension in order to validate conventional type and showed very good stability its correlation with the previous bloom results. against oiling out. The samples were analyzed All three methods of measuring bloom confirmed using a wide range of techniques such as confocal reducing sugar concentration (more cocoa laser imaging, rheology and microscopy. powder) and adding 0.5 % lecithin significantly Tribology, the study of friction and lubrication decreased the rate of bloom and the final bloom between interacting surfaces in relative motion extent. Further, sucrose had the highest bloom was used to quantify and gain understand the level over the other three sugars, whether difference in mouthfeel. crystalline or amorphous. Bloom results showed strong and positive correlation with the particulate interaction results confirming that surface properties of particles as well as the particulate interactions during fat migration have important effects on bloom.

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EAT 3.1a/LOQ 3b: Manufacture and Stabilization of W/O and O/W Emulsions for Optimal Shelf-life Chairs: Tanu Tokle, Qualitech, USA; Ann-Dorit Moltke Sørensen, Technical University of Denmark, Denmark; and Chandra Ankolekar, Kemin Industries Inc., USA

Stability and Functionality of Colloidosomes as similar to limonene as monitored by Delivery Systems for Small Molecules Umut deconvolution of the complex EPR spectra to Yucel*, Kansas State University, USA individual signals coming from aqueous and Colloidosome particles, similar to Pickering lipid phases. Such systems can be used to emulsions but with smaller initial adsorption encapsulate labile small molecules, and their energies can be obtained, by surrounding a core targeted delivery. particle by smaller wall-forming particles. We formulated colloidosome particles from base- Impact of Phospholipids and Tocopherols on the emulsions prepared with liquid and solid lipids Oxidative Stability of Soybean Oil-in-Water (refined coconut oil composed of lauric and Emulsions Gautam Samdani*, D. Julian capric acid, and hydrogenated palm stearin), and McClements, and Eric A. Decker, University of different emulsifiers (sodium caseinate, pectin, Massachusetts Amherst, USA Phospholipids can regenerate oxidized chitosan). The liquid lipid core served to tocopherols and help delay lipid oxidation. Extent encapsulate small molecules: limonene as a of synergism between tocopherol, model flavor compound, and a hydrophobic phosphatidylethanolamine (PE) and nitroxide radical, PTMIO. Real-time kinetic phosphatidylserine (PS) is affected by various release of limonene was measured using a mass factors like the location of antioxidants. spectrometer coupled to atmospheric pressure Emulsifier type and tocopherol homologue can compound ionization (APcI-MS), and compared alter the location of antioxidants and affect to the phase behavior and reactivity of PTMIO as the interactions between tocopherol and analyzed by an electron paramagnetic resonance phospholipids. Three µmol tocopherol/kg (EPR) spectrometer. The base-emulsions emulsion and 15.0µmol/kg emulsion of PE or PS prepared at two particle sizes 160 nm to 600 nm. were dissolved in oil and emulsions were The net surface charge of the caseinate prepared. Tween 20 or bovine serum emulsions was -40 mV at pH 6.5, and +25 mV at albumin(BSA) was used as emulsifier and the pH 3.5, pectin emulsions –30 mV at pH 3.4, and continuous phase contained 10mM chitosan emulsions +35 mV at pH 3.5. The imidazole/acetate buffer at pH 7. Lipid particle aggregates formed by controlled mixing hydroperoxides and hexanal were measured as of emulsions with opposite surface charge and lipid oxidation products and the lag phase was observed as an increase in the apparent particle determined. Further investigation was carried size (> 1000 nm). The formation of a solid wall out to find the partitioning of phospholipids in limited the release of limonene, which the aqueous phase to understand the regenerated by removal of the wall with pH or mechanism. With Tween 20 as the emulsifier, α thermal changes. The behavior of PTMIO was

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and δ-tocopherol had a hexanal lag phase of (R = Gʹemulsion/Gʹnetwork) values increased for each 2 and 4 days respectively. PE and PS both surfactant over time. On day 0, R values for extended the lag phase to 7 days in presence of SmDSD were higher than LgDSD for PGPR and δ-tocopherol. Whereas, PS extended the lag GMO stabilized emulsions. The reverse was phase to 5 days and PE could not exhibit any observed for GMS-stabilized emulsions. By day synergism with α-tocopherol. With BSA as the 28, both SmDSD and LgDSD GMS emulsions emulsifier, α and δ-tocopherol had a lag phase of reached similar R maxima. Similar trends, but 4 and 7 days respectively. PE and PS extended lower R values were observed for GMO the lag phase to 8 days and 11 days respectively emulsions. PGPR emulsions displayed the least in presence of δ-tocopherol and to 9 and 8 days reinforcement and least effect of DSD. Power-law respectively in presence of α-tocopherol. fitting of viscosity showed that DSD did not affect Phospholipids could potentially be used with shear thinning behaviour within surfactants. tocopherols to improve the oxidative stability of Consistency followed similar trends to Gʹ and emulsions. PE was more effective with BSA reinforcement. This experiment showed that the whereas PS was equally effective with both interface and droplet size impact overall emulsifiers. consistency and reinforcement in droplet filled emulsions, most significantly in freshly-made Effect of Droplet Size and Interfacial emulsions. By considering the droplet interface Crystallization on the Rheology of Fat as a tunable, functional component within a Crystal-stabilized Water-in-Oil Emulsions network, it is possible to create novel fat- Dérick Rousseau* and Ruby R. Rafanan, stabilized emulsions with desired consistencies Ryerson University, Canada without changing characteristics such as solid Water droplets as rheology modifiers in fat fat content. crystal-stabilized emulsions is a novel research area. This study investigated how fat crystal- Label Friendly EDTA Alternative for Oxidative stabilized emulsion rheology is impacted by Stability Improvement in Food Emulsions aqueous droplet interactions with continuous Lan Ban*, Yvonne Gildemaster, and Joan Randall, phase fat crystals. 20% water-in-oil emulsions Kemin Food Technologies, USA were prepared with the continuous phase Chelating agents like ethylenediaminete- consisting of canola oil, hydrogenated soy oil traacetic acid (EDTA) sequester metal ions and (HSO) and one of 3 emulsifiers: glycerol are widely used as antioxidant in food emulsions. monooleate (GMO) and glycerol monostearate EDTA is very cost effective for the quality of (GMS) to promote interfacial crystallization, and processed foods. However, it has posed a polyglycerol polyricinoleate (PGPR) to limit it. negative image, especially in the consumer food Small (Sm) and large (Lg) droplet size sector, that arises from its synthetic origin, non- distributions (DSD) were prepared for biodegradable nature, and being a possible each surfactant. LgDSD and SmDSD GMS environmental hazard. Major players in the food emulsions displayed the highest LVR Gʹ values industry have placed it in the list of ingredients followed by GMO and PGPR. Reinforcement that manufacturers are removing in the next few

– 19 – ABSTRACTS 2018 AOCS ANNUAL MEETING AND EXPO May 6–9, 2018 years. On the other hand, there is no effective were identified and validated in mayonnaise and replacement yet that could be validated to match ranch dressing systems. The results have shown the performance of EDTA, especially in acidic that first, there was a positive correlation processed foods. The objective of this study was between the dosage of this blend and its to find natural ingredients that match the performance. Second, the major driven force of performance to EDTA, from the same chelating antioxidant potential was from spearmint function or from different modes of actions. extract. Third, at the treatment level that was Various natural plant extracts were screened and slightly below its flavor threshold, this blend was three candidates (spearmint extract, green tea very close in performance to EDTA in extract and rosemary extract) were evaluated mayonnaise. The continuation of this work will further as combinations aided by Design of hopefully to provide the consumer food industry Experiment. The best combination and dosage with label friendly options to replace EDTA.

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EAT 3.2/H&N 3.1: Influence of Fat Composition and Structure on in Foods on Metabolic Status Chairs: Amanda Wright, University of Guelph, Canada; and Marie-Caroline Michalski, INRA, France

Introducing the Importance of Molecular and Is the Food Matrix an Important Factor for Supramolecular Lipid Structures on Metabolism Lipid Bioaccessibility and Their Subsequent and Beyond Marie-Caroline Michalski*, Metabolism? Sylvie Turgeon*, INAF, Laval INRA, France University, Canada The health impact of dietary lipids must now Several studies have linked food structure encompass approaches beyond their energy and texture to different kinetics of nutrients content and fatty acid profile. In fact, dietary delivery. Changes in some nutrients’ release rate fatty acids are building blocks of different lipid such as lipids could induce different physiological molecules such as triacylglycerols and effects (e.g., reduction of postprandial lipemia). phospholipids, organized in various However, little is known on the contribution of supramolecular structures such as emulsion dairy food structure, especially cheese, on droplets, which can be naturally present or nutrients release rates. The aim was to incorporated in more or less complex food discriminate the effect of cheese attributes on matrixes. This lecture will present our recent lipid release and absorption. The effect of milk works on the impact of fat emulsified structure fat composition (olein vs stearin rich-fractions) on postprandial lipid metabolism and fatty acid and calcium of cheddar cheeses were studied in beta-oxidation in obese and normal-weight men, vitro and in vivo. In cheddar-type cheese with leading to the concept of « fast vs slow lipids ». regular and high calcium content, the stearin We will see how the postprandial kinetics of lipid fraction exhibited lower plasma TAG responses absorption can modulate metabolic compared to the olein fraction in the rat model. endotoxemia, which originates from interactions In vitro study revealed that lipolysis and the between dietary lipids and the gut microbiota overall fatty acids bioaccessibility were also and can contribute to metabolic inflammation in reduced in cheese containing the stearin fraction obese subjects. Regarding minor lipid structures due to a lower degradation of the matrix. In a of important functional interest, we will see how second study commercial cheeses including: surface active agents used in food formulation young- and aged-cheddars, regular- and light- such as emulsifiers, and notably vegetal vs milk cream cheeses, parmesan, feta, camembert, phospholipids, can modulate lipid metabolism mozzarella, sliced processed cheese were and inflammation. Finally, the food matrix effect digested. At the end of the in vitro gastric will be highlighted with vegetal and dairy digestion, cheddar (slow) and cream cheese (fast) examples. This new knowledge in the field of lipid presented different disintegration attributed to metabolism will serve as an introduction for the their texture and manufacturing processes. The following lectures of this translational session. in vivo human study revealed that cream cheese, but not cheddar, induced a more important

– 21 – ABSTRACTS 2018 AOCS ANNUAL MEETING AND EXPO May 6–9, 2018 increase in TAG concentrations than butter coalescence. Flocculation dominated 5% GSC (Δ vs baseline: +44% vs +24%) at 2h. At 6h, the emulsions. During intestinal digestion, oil droplet response was attenuated with cream cheese coalescence was evident in all emulsions with the compared with cheddar (Δ vs baseline: +14% vs smallest increase in particle size in 5% GSC +42%). These studies demonstrate that cheese emulsions. Intestinal lipid digestion of 0.5% GSC matrix per se modulates postprandial lipid and GOC emulsions was greatly delayed. metabolism in humans and animals. Counter-intuitively, 5% GOC and GSC emulsions were digested rapidly during the early stage of Citric Acid Esters-stabilized Emulsions During in intestinal digestion, however presence of the GSC vitro Digestion: Effect of the Physical State of interfacial shell retarded lipid digestion. In Emulsifier Qing Guo, Nick Bellissimo, and Dérick conclusion, lipid digestion was modulated by Rousseau*, Ryerson University, Canada manipulating the physical state of emulsifiers. The objective of this study was to investigate the role of Pickering stabilization on in vitro lipid Impact of Emulsion Droplet Physical State digestion of oil-in-water (O/W) emulsions. on in vitro Lipid Digestion Surangi K.P.H. Different concentrations of glyceryl stearate Thilakarathna*, and Amanda Wright, citrate (GSC) and glyceryl oleate citrate (GOC) University of Guelph, Canada (0.5 and 5 wt%) were used to stabilize emulsions Food grade compositionally equivalent liquid prepared with valve homogenization. Initial (LE) and solid (SE) emulsion particles with similar emulsion properties were characterized by size distributions (D3,2 0.28±0.08 & 0.23±0.08; static/dynamic light scattering, D4,3 0.55±0.04 & 0.56±0.11 μm, for LE and SE confocal/polarized light microscopy, and respectively, p>0.05) and charge (–47.3±0.6 and - differential scanning calorimetry. In vitro 42.2±0.4 mV, respectively, p>0.05) were digestion included three phases: oral processing, prepared using palm stearin (10wt%) and the gastric digestion and intestinal digestion. During acid-unstable emulsifier Span 60 (0.4wt%) to digestion, structural changes, particle size, zeta- study the impact of physical state on in vitro lipid potential, and free fatty acid release were digestion. Hot homogenized emulsion samples monitored. Results showed that a solid shell were either undercooled (LE) or crystallized (SE) formed around dispersed oil droplets when using and held at 37°C for all analyses. The SE peak GSC. However, during storage, the shell with 5% melting temperature was 52.6±0.4°C and GSC resulted in oil droplet flocculation, though x-ray diffractometry indicated presence of gentle mixing re-distributed droplets. All other the β-polymorph. Exposure to the gastric phase emulsions did not undergo changes in droplet of digestion induced minimal crystallization in LE size. During oral processing, no significant and significant flocculation in SE. The rate and changes in particle size or microstructure were extent of duodenal phase lipolysis was greater observed in any emulsion. During gastric for LE compared to SE (p<0.05) within the first digestion, severe coalescence occurred in hour, but no significant differences were emulsions stabilized by 0.5% GSC and GOC observed, thereafter. Following in vitro digestion, whereas 5% GOC emulsions underwent less undigested SE lipids remained in the β-form, and

– 22 – ABSTRACTS 2018 AOCS ANNUAL MEETING AND EXPO May 6–9, 2018 a shift to higher end of melt temperature implications for the acceptability by the food occurred. When duodenal digestions were industry and regulatory authorities of new performed without the gastric phase, LE and SE structuring fats as alternatives to palm oil. lipolysis did not differ from each other (p>0.05), but a faster rate and higher maximum lipolysis In vitro and in vivo Evidence of Dietary were observed (p<0.05), related to colloidal trans-vaccenic Acid Retroconversion to trans- palmitoleic Acid Etienne Guillocheau*, Garcia stability. Shear conditions also impacted colloidal Cyrielle, Léo Richard, Daniel Catheline, Philippe stability, of the SE, in particular, with implications Legrand, and Vincent Rioux, Agrocampus-Ouest, for digestibility results. These findings support France that physical and colloidal states impact emulsion droplet in vitro lipolysis. Objectives and hypothesis: High levels of circulating trans-palmitoleic acid (TPA, C16:1 n-7 Monounsaturated Fats and Stearic Acid: trans) are associated with a lower risk of Summary of Impact on Human Cardiometabolic metabolic syndrome. It was actually assumed Outcomes Dariush Mozaffarian*, Friedman that TPA arises from dietary trans-vaccenic acid School of Nutrition & Health Policy, Tufts (TVA, C18:1 n-7 trans) through the β-oxydation University, USA pathway. This study aimed at providing evidence Demand for palm alternatives is growing of such retroconversion. across many key categories in the food market. A Methods used: Fresh rat hepatocytes were key opportunity includes structuring fats that incubated with growing amounts of TVA to assess include combinations of monounsaturated fats, the conversion rate. Inhibitors of mitochondrial i.e. oleic acid, and the saturated fat, stearic acid. and peroxisomal β-oxydation were also used. In humans, monounsaturated fats such as oleic Sprague-Dawley pregnant rats were fed during the last week of pregnancy plus two weeks of acid can improve cardiovascular and metabolic lactation, either with a TVA-diet or with the health outcomes, while stearic acid tends to corresponding cis isomer (2% of total energy). show neutrality on cardiovascular blood lipid Pups were exclusively fed with maternal milk for parameters. An up-to-date review of the science two weeks. TPA content was assessed in the from human clinical trials and epidemiological main organs of both dams and pups. cohorts supports this. Findings are reviewed Results: TPA was properly identified in across cardiovascular outcomes, including hepatocytes whenever TVA was supplemented. myocardial infarction and stroke, and their risk The conversion rate was estimated at 10%. factors, such as blood cholesterol and other Triacylglycerols secreted by hepatocytes did lipids; key metabolic outcomes, including contain TPA. Blocking peroxisomal β-oxydation diabetes, and its risk factors, such as blood significantly decreased the conversion rate. TPA glucose and A1c are included. The review was quantified in the dams fed the TVA- provides further clarity on the source of fats, supplemented diet and their pups, excepted in such as plant versus animal, and various food the brain. Importantly, TPA was found in the categories, for their impact on these health maternal milk. outcomes. These findings have important

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Conclusions: Liver ensures the retroconversion of explained by dietary intakes of TVA. Given dietary TVA to TPA, which can be exported to epidemiological data about TPA, future research other tissues. Circulating levels of TPA are is needed to assess dietary intakes of TVA.

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EAT 4: Lipid Gels: Application and Functionality in Edible Products Chairs: Michael Rogers, University of Guelph, Canada; and Serpil Metin, Cargill Inc., USA

Oil Gel: Its Historic Development and tested. The gelation behavior, melting profile, Technical Hurdles to Overcome for Future fiber morphology and crystal packing of the Commercialization. Linsen Liu, IOI Loders resultant gels were drastically affected by the Croklann, USA polarity of side chains, chain length, D/L Oil gel has been one of the focused research configuration as well as whether the peptides are areas in oil chemistry since 1990s. This paper in linear or cyclic forms. Such results may provide reviews its historic development and technical valuable information assisting the development hurdles to overcome for future of a priori tools for rational design of peptide- commercialization. based organogelators.

Peptide-based low molecular weight Physical Properties, Microstructure and organogelators (LMOGs): structural influence of Intermolecular forces of Soybean Oil Oleogels side chain, chain length and D/L configuration Structured by Different Polysaccharides Zong on gelation behavior Yaqi Lan* and Yong Cao, Meng1, Keyu Qi2, and Yuanfa Liu3, 1School of Food South China Agricultural University, China Science and Technology, Jiangnan University, Molecular gels, comprised of low molecular China; 2School of Food Science and Technology, weight organogelators (LMOGs) have been State Key Laboratory of Food Science and widely studied in structuring edible oils and Technology, Jiangnan University, China; 3School providing novel routes for potential hard-stock of Food Science and Technology, State Key fat replacement with low saturated and zero Laboratory of Food Science and Technology, trans fats. However, lack of food-grade Jiangnan University, China organogelators limits the wider application and Edible oleogels were prepared by different further development of molecular gels as kinds of hydroxypropyl methyl cellulose (HPMC) potential fat replacers. Discovery of novel food- with methylcellulose (MC) or using HPMC as the grade organogelators have become urgent and main emulsifier in combination with the usage of must be vigorously pursued. Peptide-based thickening agents such as carboxymethyl gelators are a class of compounds with strong cellulose (CMC), xanthan gum, sodium alginate, potential serving as food-grade gelators, due to arabic gum, guar gum, flaxseed gum or locust their structural simplicity, biocompatibility and bean gum through emulsion-templated method. versatility. In order to investigate how the Polarizing light microscope (PLM) as well as structure of peptides affects their gelation scanning electron microscope (SEM) was used to behavior, a total of 15 oligopeptides were gain information on the microstructure of the synthesized based on four natural amino acid samples. Fourier transform infrared spectroscopy building blocks—leucine, phenylalanine, tyrosine (FTIR), and X-ray diffraction (XRD) were used to and tryptophan. One of the tyrosine-based evaluate intermolecular forces between the peptide was found to gel 7 solvents out of 12 polysaccharides in the oleogels. It was found that oil-water interface layers of the emulsions were

– 25 – ABSTRACTS 2018 AOCS ANNUAL MEETING AND EXPO May 6–9, 2018 strengthened by polysaccharides (HPMC and successfully tune the color performance of xanthan gum (XG) or MC and XG), and it structured emulsions and oleogels by prohibited oil droplets from coalescing during manipulating the spatial locations of bio- drying. The higher viscosity grade resulted in colorants with different types and content in the better structure with respect to emulsions, soft hierarchy architecture. Then, we show the solids and oleogels compared to that of lower nanoscale fibrillar assemblies from viscosity grade for both HPMC and MC. Gel supramolecular self-assembly of saponin strength and oil binding capacity of oleogels were glycyrrhizic acid (GA) can be used to fabricate related to the mechanical strength of emulsions structured emulsion systems (gelled emulsions). as well as to the network of soft solids. Oleogels The GA nanofibrils form a multilayer assembly at with semi-crystalline structure were formed by the oil-water interface, forming unique the binding of liquid oil to polysaccharides, which multilamellar shells with high electrostatic were stabilized by the intramolecular or repulsive force, which can provide superior intermolecular molecular hydrogen bonds stability for the saponin fibril-stabilized emulsion between polysaccharides. This investigation droplets and the whole emulsion gel during presents a route to produce polymer-based storage and heating. These natural saponin- oleogels which have the potential to be used in based emulsion templates open up the possibility different food materials. of the formulation design in bioactive oil structuring and encapsulation as novel Natural Saponin-based Emulsion Templates ingredients and delivery vehicles in functional for Edible Oil Structuring Xaioquan Yang*, foods and beverages. We expect these liquid oil- South China University of Technology, China based functional soft solids using natural saponin Edible oil structuring has received as building blocks can find novel applications in considerable interest in recent years due to its commercial food products. application potential in foods, cosmetics, and pharmaceuticals. In this paper, we report the Photoprotective Mechanism of Supramolecular application of emulsion template strategy to Oleogels on Retinyl Palmitate Yixing Tian and produce these edible oil structuring materials Nuria C. Acevedo*, Iowa State University, USA (emulsion gels, oleogels, oil powder), by using Ultraviolet radiation may cause significant the naturally occurring triterpenoid saponins as degradation of retinyl palmitate (RP) leading to molecular building blocks. We show the the loss of its biological activity. The protective fabrication of stable emulsions and subsequent mechanism of RP taking place in policosanol oil powder and oleogels by utilization of the oleogels (PCOs) was studied, particularly, the UV- spontaneously self-assembly of quillaja saponin barrier matrix effects, molecular immobilization at the oil-water interface. Emulsions with and free radical-mediated reaction. UV-blocking hierarchical structure were successfully action was tested by placing a layer of 7% PCO developed and can be easily converted into a (w/w) as barrier between UVA source and transparent oleogel with very high oil content 1% RP in soybean oil. Structural effect on RP (99%) upon water evaporation. Further, we photostability was studied by cooling 7% and

– 26 – ABSTRACTS 2018 AOCS ANNUAL MEETING AND EXPO May 6–9, 2018

12% PCOs with 1% RP (w/w) at different rates. Engineering Mechanical Properties of Edible The remaining % RP was measured by HPLC after Oleogels Based on Ethylcellulose and Lecithin 0 to 4 days of irradiation. PCOs microstructure Mayra Aguilar-Zarate*1, Jorge F. Toro-Vazquez1, 2 1 and RP location in the network was studied by and Alejandro G. Marangoni , Universidad 2 polarized light and fluorescence microscope. Autónoma de San Luis Potosí, Mexico; University Matrix mobility was studied by low resolution of Guelph, Canada We investigate a strategy to engineer NMR. Peroxide (PV) and p-anisidine values (p-AV) mechanical properties (i. e., elasticity and of 7% PCOs were determined up to 35 days of plasticity) of edible oleogels based on storage at 40 ̊ C. PCOs can efficiently block UVA ethylcellulose (EC) using lecithin (PC) as a energy absorption and further dampen the UVA surfactant. The samples were formulated with mediated degradation. PCOs prepared at higher 10%, 11% or 12% commercial grade EC of 20 cP cooling rates had smaller crystal particle area and 1%, 3% or 5% of commercial grade PC with sizes and provided better RP protection due to unsaturated (PC20) or saturated (PC90) fatty acid molecular immobilization. Microscopies and (FA) chains and high oleic canola oil (HOCO) as matrix mobility results suggested that PCOs the solvent. Mechanical properties were studied efficiently immobilized RP in the network and using SAOS and LAOS rheological methods and improved RP photostability by reducing texture analysis, the mesostructure was observed molecular collision. PV and p-A.V. results in SEM and molecular interactions were indicated that PCOs can improve oil oxidative identified by FTIR. Results showed that the stability and further protect RP from free radical- incorporation of PC in EC oleogels increased their mediated reaction. In conclusion, the protective viscoelasticity (e.g., 10% EC: 18359 ± 2159 Pa vs. mechanism of RP in PCOs is a combined effect of 10% EC + 1% PC20 : 183900 ± 15856 Pa), and physical UV-barrier action, molecular mechanical strength (e. g., 10% EC: 90.2 ± 0.8 immobilization and inhibition of free radical- gforce vs. 10% EC + 1% PC20 : 1780.2 ± 133.6 gforce). mediated reaction. The elastic to plastic transition (i.e., yield stress) Interaction between Different Lipid Structuring was more affected by EC content, and to a lesser Agents in Organogels Thais Silva*1, Silvana extent by the presence of PC. However, when Martini2, and Daniel B. Arellano1, 1Unicamp, PC90 was used, the stress required to induce Brazil; 2Utah State University, USA elastic to plastic transition was higher (5614.5 ± 994.7 Pa) than with PC20 (2878.8 ± 0.489 Pa). This Abstract Pending result suggests more effective incorporation of PC90 with EC molecules (i.e., hydrogen bonds formation and the straight FA chains accommodation), causing more resistance to deformation. Additionally, we will present the Pipkin diagram of our EC-PC oleogels to show that the rheological behavior of this novel EC oleogels mimics that of commercial edible fats.

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Crystallization Behavior of Low Saturated, which is important for the development and Non-Hydrogenated Fat Systems Structured with manufacture of functional low saturated fat Different Oleogels - Monoglycerides, Vegetable systems. Wax and its Combinations. Fernanda Davoli1, Serpil Metin1, and Paul Smith3, 1Cargill, USA; Whey Protein and Oleogel Interactions Within 2Cargill Global Foods Research, Belgium Oleocolloid Matrices Clifford Park, Rafael Vegetable waxes and monoglycerides are Jimenez-Flores, and Farnaz Maleky, Ohio State known for their properties as fat crystallization University, USA nucleators and they have been studied as Recently, studies have investigated physical structuring agents for low saturated fat systems. and thermal properties of various oleogel Each material has a different chemical structure systems and examined their possible applications and so has differing effects on a fatty system. in food formulation. Although these researchers This study aims to analyze crystallization provided detailed information for oleogel behavior of a specific low saturated fat blend formation under different processing conditions, when added by sunflower wax, two types of an in depth understanding of oleogel interaction monoglyceride and its combinations, by analyzing with non-fat food components is missing through rheology, thermal profile and microstructure. The the literature. Hence, the objectives of this study fat system containing up to 4% of structuring are developing oleocolloid matrices (made of agents were prepared and crystallized with oleogel and high concentration of whey protein) careful processing control in a pilot scale SSHE. and investigating the system’s thermodynamics Systems containing single additives and and microstructural properties. Different combinations were studied. Different ratios of controlled processing techniques with a careful sunflower wax and monoglyceride were tested. selection of ingredient concentrations were used Canola oil and palm stearin was used for the base to form 4 different oleocolloid systems made of fat system. Fat system structure showed different whey protein isolate, rice bran wax, and high- properties when sunflower wax or the oleic soybean oil. The developed networks’ monoglycerides were added as single additive or thermal properties were analyzed using in combinations. Variation of the structuring differential scanning calorimetry (DSC). DSC systems produced different crystal morphology analysis revealed the direct effects of oleogel and rheology. Synergistic effects were observed type and concentration on whey protein on fat system structure when sunflower wax and denaturation and the matrices’ thermal monoglyceride were added in combination. properties. Specifically, melting behavior of Thermal profile of the fat systems including the oleocolloids were influenced significantly blend of additives showed the individual depending on the rice bran wax concentration. nucleation behavior of the sunflower wax and To further assess the possible associations monoglycerides. This research aim a better between oleogels and whey protein, all the understanding of the crystal network structure formed matrices were visualized via confocal formed when different additives are used and laser microscopy. The applied microscopy the potential synergistic effects among them, analysis confirmed the extent of protein-lipid

– 28 – ABSTRACTS 2018 AOCS ANNUAL MEETING AND EXPO May 6–9, 2018 interactions at the presence of different oleogels. only risen the attention of researchers due to This study outcome helps better understand of their oil gelling abilities, but also for lowering oleocolloid matrices and may facilitate their blood cholesterol. The presentation given will applications in food products enriched with milk focus on the influence of polar components of proteins. vegetable oils on the physical properties of oleogels, with a focus on the β-sitosterol and γ- Influence of Polar Compounds and Fatty Acid oryzanol structuring system. Interestingly, not Composition on the Formation of Organogels only the gel hardness, but also phase transition Eckhard Floeter, Maria Scharfe, and Yassin temperatures alter as the oil deteriorates. The Ahmane, Technical University of Berlin, Germany erratic quality of vegetable oils is of course the Given that saturated and trans fatty acids are result of natural variation as well as alternating known to increase the risk to suffer from storage conditions and time. To achieve a cardiovascular diseases by increasing the blood consistent gel quality and consequently food cholesterol level, it is recommended to reduce quality it is inevitable to understand the role of their daily intake to a minimum. Fat compositions polar matter within the organogel network. For like palm or milk fat, which consist i.a. of this purpose, it is crucial to analyze vegetable oils crystallized triacylglycerol (TAG) fractions, with different content of polar material with contain considerably high amounts of saturated regard to their physical and chemical properties fatty acids, but provide unique texture and prior to gelation and linking the data to their rheology to foods. Sources of mono- and resulting oleogels. In our contribution we polyunsaturated fatty acids cannot match these attempt to shed some light on the existing properties in their native state. To this end, it is scattered and inconsistent indications of the role necessary to transform an oil into a gel with the that fatty acid composition and the level of polar help of structuring agents. Self-assembled fibrillar components play in the formation of oleogels. networks of β-sitosterol and γ-oryzanol have not

– 29 – ABSTRACTS 2018 AOCS ANNUAL MEETING AND EXPO May 6–9, 2018

EAT 4.1/LOQ 4b: Food Structuring to Reduce Lipid Oxidation Chairs: Hong-Sik Hwang, USDA, ARS, NCAUR, USA; Alex Kripps, Caldic USA, USA; and Yaqi Lan, South China Agricultural University, China

Formation of Free-flowing Fish Oil-loaded Natural Wax Oleogels-A Method to Prevent Hollow Solid Lipid Micro- and Nanospheres Oxidation of Fish Oil Hong-Sik Hwang1, Matthew Using Carbon Dioxide Junsi Yang and Ozan N. Fhaner2, Jill Moser1, and Sean Liu3, 1USDA, ARS, Ciftci*, University of Nebraska-Lincoln, USA NCAUR, USA; 2University of Michagan-Flint, USA; Effectively incorporating fish oil into foods 3USDA, ARS, USA and beverages is a major challenge due to their Oleogels (or organogels) are formed by low water solubility and easy degradation during immobilization of oil by an oleogelator. processing and storage. Therefore, the objective Therefore, it was hypothesized that of this study was to develop novel free-flowing immobilization of oil could also prevent the fish oil-loaded hollow solid lipid micro- and oxidation of oil. This study was focused on nanospheres (HSLS) that can be added into foods preventing oxidation of fish oil, an omega-3 oil, and beverages. Fish oil was loaded into HSLS in a due to its beneficial health effects such as single step process based on atomization of the reducing the incidence of heart attacks, reducing CO2-expanded fully hydrogenated soybean oil. inflammation and the brain development in Fish oil-loaded HSLS (d50%= 5.6 μm) were fetuses. This study also aimed to provide useful obtained using 50 µm nozzle diameter and 200 information on oxidation of oleogels, which are bar expansion pressure, with loading efficiencies promising alternatives to trans/saturated fats. up to 97%. All particles were spherical and in the Fish oil oleogels were prepared with four dry free-flowing form. Surface with wrinkles was different natural waxes, rice bran wax, sunflower observed when the initial fish oil concentration wax, candelilla wax, and beeswax. Oil oxidation was increased to 50%. Shell thickness of the was monitored with peroxide value, conjugated spheres increased with decreasing pressure. diene value, eicosapentaenoic acid (EPA), and Onset melting temperature of the fish oil-loaded docosahexaenoic acid (DHA) at 35°C and 50°C. HSLS decreased from 66ºC to 62ºC with 3% wax-fish oil oleogels showed slower oxidation increasing fish oil content, while major than the bulk fish oil at 35°C. The melting point is polymorphic form transformed from α to β. The an important factor when choosing wax for this loaded fish oil showed increased oxidative method at higher temperatures since beeswax stability compared to crude fish oil (p<0.05). was not as effective as other waxes at 50°C due Nanospheres were successfully separated from to its lower melting point. A new analytical microspheres by filtration, and formed clear method, color penetration measurement liquid when added into water. method, was developed in this study, which can be used to predict the oxidation rate of oleogel. Cooling oleogel at a faster rate could significantly reduce the oxidation rate of the oleogel. Prooxidant activity of wax was observed and

– 30 – ABSTRACTS 2018 AOCS ANNUAL MEETING AND EXPO May 6–9, 2018 therefore, a larger amount of wax is not for their application in food solutions as well as in recommended to increase the protective effect. emulsion systems.

Self-assembled Colloidal Complexes of Ability of SDS Micelles to Increase the Polyphenol–gelatin and their Stabilizing Effects Antioxidant Activity of α-tocopherol Raffaella on Emulsions Chaoying Qiu*, Yu Huang1, Zhen Inchingolo1, Sezer S. Kiralan1, Sibel Uluata1, Zhang2, Ying Li3, and Yong Wang1, 1Jinan MariaTeresa Rodriguez Estrada2, D. Julian University, China; 2South China University of McClements3, and Eric A. Decker3, 1University of Technology, China; 3Guangdong Saskatchewan Massachusetts, USA; 2University of Bologna, Italy; Oilseed Joint Laboratory, Dept. of Food Science 3University of Massachusetts Amherst, USA and Engineering, Jinan University, China The physical location of antioxidants in oil-in- This research studies the in-depth water (O/W) emulsions can affect their ability to characteristics including the binding interactions inhibit lipid oxidation. In this study, the effect of and morphological structure of tannic acid sodium dodecyl sulfate (SDS) below and above its (TA)/grape seed proanthocyanidins (GSP) and critical micelle concentration (CMC) on the gelatin (GLT) colloidal complexes, and evaluated partitioning behavior of α-tocopherol in the stability and lipid oxidation of emulsions stripped soybean O/W emulsion was formed by the colloidal complexes. Polyphenol investigated. Aqueous phase partitioning of and GLT (1.2 wt%) self-assembled complexes lipophilic α-tocopherol (70%) was observed at were fabricated by varying the mass ratio (1:16, levels above SDS CMC (5–7 mM). Subsequently, 1:8 and 1:4) and pH in the range of 3–7. TA and the impact of antioxidant location and SDS GSP can form stable colloidal complexes with GLT concentration on antioxidant activity was at the nanoscale at pH 6, as shown by the particle determined by monitoring the formation of lipid size results, and the complexes exhibited a hydroperoxides and headspace hexanal in spherical morphology as seen by transmission emulsions. Results showed that lag phase electron microscopy. Hydrogen bonding was the extension of lipid oxidation increased when main binding force for the interaction between tocopherol was solubilized in SDS micelles. The polyphenols and GLT. The antioxidant activity of mechanism of increased tocopherol activity at GLT was greatly improved after complexing with high SDS concentrations was further investigated polyphenols. The oil/water emulsion formed by in O/W emulsions made from medium chain the complexes had a smaller droplet size and triaclyglycerols (a non-oxidizable lipid). higher lipid oxidation stability during storage. Tocopherol location and concentration were This was largely due to the physical barrier monitored over 32 hours in emulsions with formed by polyphenol–GLT colloidal complexes and without the presence of the metal chelator at the oil–water interface, which can prevent the EDTA. Results suggest that SDS above its CMC pro-oxidant from penetrating into oil. These decreased aqueous phase tocopherol results clarified the structural, morphological and degradation and that tocopherol loss was largely antioxidant properties of polyphenol–gelatin due to aqueous metal initiated free radicals. non-covalent complexes, which is of great value Overall, these results show that micelle

– 31 – ABSTRACTS 2018 AOCS ANNUAL MEETING AND EXPO May 6–9, 2018 solubilization of tocopherol into the aqueous concentrations of ≥93% exhibited a three-fold phase by an emulsifier (SDS) greatly enhanced increase in oxidative stability compared to the ability of tocopherol to inhibit lipid oxidation. saturated oxygen conditions. Unfortunately, Data presented herein suggests that this reaching total package oxygen reduction technology could be used to increase the activity concentrations of ≥93% may not be cost effective of tocopherols that are naturally found in foods. or even a feasible strategy for emulsified foods. Total package oxygen reduction concentrations Impact of Reduced Oxygen Environment and of 60-80% may be more practical. In the present Natural Antioxidants on the Oxidative Stability work, the impact of how naturally derived polar 1 of Oil-in-Water Emulsions Eric A. Decker and and nonpolar antioxidants function under 2 1 David R. Johnson* , University of Massachusetts saturated and 60–80% reduced oxygen Amherst, USA; 2Kalsec Inc., USA atmospheres in 1% stripped fish O/W emulsions Consumer concerns over synthetic food was determined. Lipid oxidation, as measured by antioxidants have led researchers to seek lipid hydroperoxides and TBARS, was inhibited by alternative natural, or ‘clean’ label, solutions to lipophilic antioxidants in O/W emulsions whereas prevent lipid oxidation in emulsified systems. aqueous phase antioxidants promoted lipid Developing natural antioxidant strategies for oxidation. Notably, the combination of 60–80% emulsified systems is particularly difficult due to O2 reduction did not appear to enhance increased surface area, presence of transition functionality of the natural antioxidants. Further metals, and decreased efficacy compared to studies of O/W emulsions using natural extracts synthetic antioxidants. As a result, there remains in more complex emulsified matrices a need to develop new strategies and optimize (mayonnaise) demonstrated the effectiveness of current antioxidant strategies in oil-in-water natural antioxidants compared to the synthetic (O/W) emulsion applications. In previous work, it additive EDTA. Results presented provide a was shown that 1% fish O/W emulsions that were reference for efficacy of natural antioxidants in packaged with total oxygen reduction model and complex emulsified matrices.

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EAT 5/IOP 5: Waxes and Phase Change Materials Chairs: Nuria Acevedo, Iowa State University, USA; and Chelsey Castrodale, Clasen Quality Chocolate, USA

Multiple β Forms of Tripalmitin in Different 3) From the differential scanning calorimetry Crystallization Pathway Seiya Takeguchi*1, measurements, the order of melting points Hironori Hondoh2, Hidetaka Uehara3, and Satoru were β4 < β3 < β2 < β1. These results Ueno2, 1The Nisshin OilliO Group, Ltd./Hiroshima indicated that PPP have four different University, JAPAN; 2Graduate School of Biosphere polymorphs, β4 and β3, which were Science, Hiroshima University, Japan; 3The Nisshin transformed from α form, and β2 and β1, OilliO Group, Ltd., Japan which were transformed from β' form. Polymorphic transformation of fat crystals, such as fat bloom in chocolate, will be a cause of The Effect of Processing on Hybrid Shortenings 1 deterioration of foods. Therefore, it is important Containing Diacylglycerols Iris Tavernier , Tom Rimaux2, Koen Dewettinck3, and Ian T. Norton4, to understand polymorphic behavior of fat 1Ghent University, Belgium; 2Vandemoortele crystals. Tri-saturated triacylglycerol is known to R&D Centre, Belgium; 3University of Gent, have three polymorphs, α, β’ and β. In addition, Belgium; 4Chemical Engineering, University some researchers suggested the existence of of Birmingham, UK extra structures. However, the details remain Oleogelation has attracted a lot of attention unidentified. Here we report that tripalmitin as possible alternative for saturated and trans-fat (PPP) shows different β forms depending on their structuring of food products. Despite the crystallization history. PPP was crystallized in α or development of numerous food-grade oleogels, β' forms from melt, and then they were they are still under-appreciated in the food transformed into β forms (β4 from α, and β2 industry. This reluctance to move from from β’) by solid-solid phase transition by fundamental research to actual product gradually increasing temperature. Additional development is related to the unknown effect of heat treatment was applied for further phase actual processing conditions on these newly transformation to β3 and β1. The following developed products. Oil structuring using solely results were obtained. diacylglycerols (DAGs) have received little attention so far. However, they are known to 1) From the polarized microscopy, the β2 form crystallite networks in a relatively similar changed its morphology during transformation from β’, while β4 kept the way as TAGs. Furthermore, at concentrations of same morphology as α form. over 40%, 1,3-DAGs possess nutritional benefits compared to TAGs. In the current research, palm 2) From the X-ray diffraction measurement, we oil DAGs were combined with palm oil TAGs in confirmed the various ratios, forming hybrid systems. Samples β4 transformed into β3 (α route) and β2 were prepared both statically, without shear or transformed into β1 (β’ route) because β4 (β2) and β3 (β1) had different short spacing. rapid cooling, and dynamically, in a bench-top scraped surface heat exchanger. Results

– 33 – ABSTRACTS 2018 AOCS ANNUAL MEETING AND EXPO May 6–9, 2018 demonstrate the drastic effect of processing on Differential scanning calorimetry (DSC) the texture of the final products, which could be demonstrated changes in crystallization related to the different amount of crystalline behaviour of peanut, cottonseed, and soybean matter (DSC) and the different crystalline oils, caused by the presence of partial glycerols. microstructure (PLM). The functionality of the The onset of crystallization for peanut oil statically crystallized samples could not predict increased from 2°C to 21°C. For cottonseed oil, the behavior of dynamically crystallized samples. this temperature increased from –3°C to 21°C, Furthermore, post-crystallization effects were and for soybean oil the onset was raised from - more pronounced for the samples with a high 6°C to 10°C. Furthermore, pulsed nuclear concentration of DAGs, which is relevant in terms magnetic resonance was used to investigate the of further product development. This research melting profile of these modified oils. Solid fat clearly demonstrates that a thorough content measurements demonstrated understanding of the processing parameters is differences in the melting profiles of these essential for efficient product and process modified oils, confirming the earlier onset of development. Furthermore, it is also shown that crystallization and delay in melting observed only realistic processing conditions allow the through DSC. This research will help to provide a assessment of the true potential of alternative better understanding of how partial glycerols can structuring techniques. be used to tailor the physical properties of oils for their use in food applications. Engineering Lipid Properties Through Glycerolysis Reed A. Nicholson* and Alejandro G. Developing Vegetable Oil Based Wax Marangoni, University of Guelph, Canada Coating Alternatives Tong Wang* and Tao Fei, Partial glycerols are commonly used as food Iowa State University, USA ingredients because of their emulsification The demand from industry for “green” properties. Additionally, monoacylglycerols coating materials has been increasing in recent (MAGs) and diacylglycerols (DAGs) can be found years due to the environmental concerns as well at varying concentrations in some types of edible as the availability and supply fluctuation of oils, the most famous being palm oil, which is imported specialty natural waxes. We have known to contain DAGs at concentrations of explored minimal and feasible modification 5–8%. The presence of these molecules alters the methods to make vegetable hardstock have the crystallization behaviour of palm oil and is performance of paraffin and carnauba waxes. thought to contribute to its unique Structure-function relationships are studied and characteristics. The purpose of this research is to established to provide direction for desirable and investigate the effect that partial glycerols have tunable properties. The effect of hydrocarbon on the crystallization and melting properties of chain length, pendent and terminal hydroxyl various edible oils. Glycerolysis reactions were group, and type of linkage of the liner chain on performed at 65°C for various lengths of time in physical properties of the bulk materials are the presence of an excess of glycerol using demonstrated. These properties and laboratory- Candida antarctica lipase B as the catalyst. scale coating performance are compared to the

– 34 – ABSTRACTS 2018 AOCS ANNUAL MEETING AND EXPO May 6–9, 2018 benchmark commercial products. Hardness, sorghum for both the bioethanol producers and cohesiveness, melting profile and water sorghum farmers. resistance of the alternative coating compare well to paraffin wax (hardness of 1.40 mm vs. Role of Rice Bran Wax on Crystallization and 1.85 mm penetration, cohesiveness of 1300 Rheological Properties of Oleogels from Rice 1 g.mm vs. 1500 g.mm, melting point of 67°C vs. Bran Oil Khakhanang Wijarnprecha* , Pravit 2 3 65°C, and water repellency of 90° vs. 100° surface Santiwattana , Sopark Sonwai , and Dérick Rousseau4, 1Department of Food Technology, contact angle). Our carnauba-like material has Silpakorn University, Thailand; 2Thai Edible Oil similar hardness (0.10 mm vs. 0.10 mm), much Co., Ltd., Thailand; 3Silpakorn University, higher melting point (145°C vs. 82°C) and better Thailand; 4Ryerson University, Canada water repellency (65° vs. 45°) compared to The crystallization and rheological properties carnauba wax. Working with commercial of oleogels consisting of 0.5–25 wt% rice bran partners, we expect to have these technologies wax (RBX) in rice bran oil (RBO) were explored. adopted by the various industries that use waxes RBX was an efficient, thermoreversible in their product formulations. oleogelator capable of structuring RBO at concentrations as low as 0.5 wt% RBX. A An Emerging Natural Wax: Sorghum Wax from qualitative temperature-composition phase Bioethanol Production Jeffrey T. Cafmeyer*, diagram showed that oleogels containing higher Battelle, USA Wax from grain sorghum has long been concentrations of RBX were the most resistant to suggested as a potential alternative to high- melting. Polarized light microscopy revealed the melting, high-hardness natural waxes such as presence of a network of interlinked, long aspect carnauba. However, the uses and potential of ratio wax crystal needles up to 50 µm in length in sorghum wax have remained largely unexplored oleogels at higher RBX concentrations. Upon due to the lack of a readily available source and heating, RBX crystals did not undergo any process. Recently the bioethanol industry has polymorphic transition, based on the short begun to diversify its feedstocks and in turn has spacings at ~4.16 and ~3.73 Å, indicative of an increased its use of grain sorghum. This has orthorhombic subcell, and d001 long spacing at created opportunities to collect the sorghum wax 74–76 Å that persisted until RBX fusion. This long resulting from bioethanol production resulting in spacing was ascribed to the presence of wax several millions of pounds potentially available esters consisting of long chain saturated fatty for use. Efficient wax isolation methods that can acids (C24 and C22) esterified to C28–C34 be performed without affecting ethanol saturated fatty alcohols. During cooling from production are under development. Significant 90 to 20°C, the increase in oleogel viscosity sorghum wax quantities are now accessible for resulting from the RBX liquid-solid phase sampling to industrial evaluators with the goal of transition was corroborated by the DSC-based identifying uses for a domestic natural wax crystallization onset and enthalpy data. Similarly, product that increases the value of grain elastic moduli and hardness both rose with increasing RBX concentration. This study, which demonstrated that RBX can structure RBO with

– 35 – ABSTRACTS 2018 AOCS ANNUAL MEETING AND EXPO May 6–9, 2018 distinct concentration-dependent properties, employed to effectively measure the T50 profiles serves as the foundation for the development of of these mixtures. Here, we propose using Multi- oleogel-based approaches to saturated and trans Speckle Diffusing Wave Spectroscopy (MS-DWS) fats replacement in processed foods. as a method to monitor the phase change profiles of these mixtures during heating and Phase Change Analysis of Waxes and Wax cooling ramps. This technology utilizes a light Blends by Thermal Microstructure Evolution scattering method on bulk samples in order to 1 Analysis Matt Vanden Eynden* , Roland monitor the microstructure evolution of the 2 2 2 Ramsch , Giovanni Brambilla , Pascal Bru , and crystal structures within the wax formulations. Gerard Meunier2, 1Formulaction, Inc., USA; This is accomplished by correlating Brownian 2Formulaction, France motion of particles during a phase change event Different raw wax materials clearly have to crystal structure evolution. Specifically, varying different melting and crystallization profiles cooling profiles of select Beeswax and Candelilla which can make the formulation of wax blends blends will be shown as they are monitored for difficult in regards to achieving a homogeneous variances in crystallization structure profiles. This crystal structure. In addition to the raw content, will allow for facile analysis of wax blending heating and cooling types and rates will also have formulations as well as to assess the raw material an influence of the resulting mixture. To analyze quality of the waxes. this, an accurate, reproducible method must be

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EAT 5.1/S&D 5.1: Complex Phenomena at Interfaces Chairs: Sam Adamy, Church & Dwight Co. Inc., USA; and Ozan N. Ciftci, University of Nebraska-Lincoln, USA

Complex Interfaces: Role in Foam and Emulsion stabilizer (HBS). The interfacial tension of the Behavior of Rinse-off Cosmetics Edward emulsion was measured with each emulsifier and DiAntonio1, Hani Fares1, Martin S. Vethamuthu*1, with the blend of them, all added to the oil and Seher Ozkan2, 1Ashland Specialty Ingredients phase, composed of palm oil, palm stearin and G.P., USA; 2Ashland Specialty Ingredients, USA palm kernel oil. The emulsifiers blend decreased This presentation will review progress of how the interfacial tension of the emulsion from the interface influences the formation and 11.7 to 2.1 dynes/cm (p<0.05); being the soy stability of emulsions and foams. The main lecithin the one that contributed the most to this function of emulsions is to provide decrease (i.e., 11.7 to 2.8 dynes/cm; p<0.05). moisturization, occlusion or conditioning benefits Even the HBS did not modified the interfacial to substrates such as skin or hair. A key challenge tension, it influenced the crystallization behavior has been understanding and optimizing the of the monoglycerols blend, where the HBS factors effecting the stability of emulsion interacted with the high melting point droplets from destabilization mechanisms such as components of the monoglycerols by increasing sedimentation/creaming, flocculation, the Tonset of crystallization and the enthalpy of coalescence, and tolerance to temperature and the first exotherm (46.6 vs 52.1°C and 57.2 vs freeze thaw cycles under equilibrium and kinetic 96.9 J/g; p<0.05). The addition of 0.9% of HBS conditions. Attention is focused on the effect of also interacted with the medium melting point polymer molecular structure, interfacial components of the blend. The data showed that rheology, competitive adsorption and interfacial the monoglycerols, in addition to reduce the structure and composition both in bulk interfacial tension, co-crystallize with the HBS, formulation and the interface. while the soy lecithin only reduces the interfacial tension, originating stable fat-reduced W/O Effect of Emulsifiers on the Interfacial Tension emulsions. of Fat-reduced W/O Emulsions Added with a High Behenic Stabilizer Marisol Cordova- Surfactant Effects on Fat Crystallization at the Barragan1, Jaime D. Pérez-Martínez1, and Oil-water Interface Nicole Green*1, Stephen R. Elena Dibildox Alvarado2, 1Lab. Biopolímeros Euston2, and Dérick Rousseau1, 1Ryerson Alimentarios, Facultad de Ciencias Químicas, University, Canada; 2Heriot-Watt University, Universidad Autónoma de San Luis Potosí, United Kingdom Mexico; 2Universidad Autónoma de San Luis We have previously shown that the addition Potosí, Mexico of water to shear-crystallized fat+oil systems can Soy lecithin and monoglycerols from form encapsulated droplets surrounded by rapeseed and palm oils were studied in their Pickering crystal shells in the presence of certain effect on the interfacial tension in fat-reduced lipophilic emulsifiers. We further explored the W/O emulsions added with a high behenic

– 37 – ABSTRACTS 2018 AOCS ANNUAL MEETING AND EXPO May 6–9, 2018 interfacial behaviour using a temperature- Physical Modification of Faba Bean Proteins controlled drop shape tensiometer to monitor Significantly Improves Interfacial and the onset and progress of crystallization over Emulsifying Properties of O/W Emulsions time. A single water drop in an oil+fat+emulsifier Yan Ran Tang and Supratim Ghosh*, University of medium was observed from 80°C to room Saskatchewan, Canada temperature. The emulsifiers studied were Protein concentrates from pulses has shown glycerol monostearate (GMS), glycerol the ability to stabilize oil-in-water emulsions. In monooleate (GMO), glycerol dioleate (GDO), and this research, faba bean protein concentrates polyglycerol polyricinoleate (PGPR). The complex were centrifuged to remove the insoluble branched molecular structure of PGPR prevented fraction, and the supernatant with soluble any interfacial crystallization. Results for the proteins was utilized for efficient emulsification glycerol-based emulsifiers were concentration- at pH2 and pH7. Prior to emulsification, the dependent: GMS shells grow thicker with the protein solutions were either homogenized or inclusion of more emulsifier or fat, whereas heat treated to investigate the effect of physical higher concentrations of GMO allow for fat modification on interfacial and emulsifying crystal “satellite” attachment. Experimental properties. 5wt% oil-in-water emulsions were results are compared to coarse-grained prepared with 0.5wt% soluble faba bean protein simulations of GMO and PGPR at a (SFBC) using multiple passes through a high- tristearin/water interface. pressure homogenizer. The resulting emulsions were stored for 30 days and characterized by Characterizing Adsorption Kinetics and Wetting visual observation, droplet size, charge, creaming Behavior of Polyelectrolyte Complexes (PECs) velocity under accelerated gravitation and Claire Dentinger* and David Scheuing, microstructure. At pH2, all emulsions were Clorox, USA extremely stable with lower creaming velocity, A wide variety of different pairs of oppositely while at pH7, cream layer separation was charged polymers can interact electrostatically observed after 30 days storage. All freshly and form polyelectrolyte complexes (PECs) in prepared emulsions had an average droplet size solution. Under appropriate synthesis conditions in the range of 0.3 to 0.5 um, which was not these will form stable colloidal particles with significantly affected by pH or types of protein dimensions on the order of 100 nm in diameter. modification. However, after 15 days, droplet PECs are also able to electrostatically adsorb to size of heat-treated protein-stabilized emulsions solid surfaces and in some cases can modify the significantly increased due to droplet and protein properties of the solid surface. FTIR aggregation. Zeta potential of the oil droplets measurements are used to characterize the decreased with protein modification, indicating adsorption kinetics of PECs to solid surfaces interfacial protein aggregation upon modification under different solution conditions and contact due to exposure of hydrophobic groups. These angle is used to understand how PECs’ results were explained by interfacial rheology adsorption can modify the wetting characteristics and structural changes of the proteins under of a surface. different pH and physical modifications. Overall,

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SFBC showed great potential for improved nanocrystals as 70mJ/m2. This value of this emulsification and long-term stability of oil-in- surface energy strongly depends on the radius of water emulsions for food applications. the surface nucleus. When height and diameter of the nucleus were similar, the value of this Crystal-melt Interfacial Energy Effects on the surface energy was ~10mJ/m2, which is typical of Surface Nucleation of Triglycerides Alejandro G. TAGs. The surface energy of TAG nanocrystals Marangoni*, University of Guelph, Canada was then modulated by addition of specific Triacylglycerols (TAGs) nucleate from the emulsifiers, which allowed the controlled change, melt or solution to form homoepitaxially stacked both increase and decrease, in nanoplatelet molecular lamellae, resulting in the formation of thickness in the range 20–30nm, by thin anisotropic crystalline nanoplatelets. A homoepitaxial growth of single 4nm molecular modified 2D Gibbs-Thomson equation for the lamellae. formation of a "TAG island" nucleus on a surface was used to estimate the surface energy of the

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EAT-P: Edible Applications Technology Poster Session Chair: Supratim Ghosh, University of Saskatchewan, Canada

1. Influence of Dairy Emulsifier Type and The emulsifier type exhibited significant influence Droplet Size on Gastrointestinal Fate of Corn Oil on the initial digestion rate. There was a initial Emulsion: In vitro Digestion. Li Liang1, Xingguo lag phase in all the emulsion coated with Wang2, Qingzhe Jin2, and D. Julian McClements3, dairy proteins, especially emulsion surrounded 1State Key Laboratory of Food Science and by caseinate sodium, α- lactalbumin and Technology, School of Food Science and β- lactoglobulin. The lag phase was not presented Technology, Jiangnan University, China; in the emulsion coated with MFGM. The 2Jiangnan University, China; 3University of digestion extent was decreased with the reduce Massachusetts Amherst, USA of droplet size, which can be attributed to the The lipid in most commercial infant formula is available surface area to lipolysis. emulsified by dairy protein or other citrate glyceride, mono- or di-glyceride, which has 2. X-ray Study on Melt Crystallization Kinetics of apparently different interface properties with Triacylglyceride Molecular Compound System. breast milk. Milk is a kind of natural emulsion Ken Taguchi1, Ryuichi Ikoma2, Akihiko Toda2, with big droplet size and special interface, named Hironori Hondoh3, Satoru Ueno3, and Kiyotaka milk fat globule membrane (MFGM), a tri-layer Sato2, 1Graduate School of Integrated Arts and phospholipids structure and inserted with some Sciences, Hiroshima University, Japan; 2Hiroshima other polar lipids and proteins. The University, Japan; 3Graduate School of Biosphere gastrointestinal fate of milk fat is influenced by Science, Hiroshima University, Japan the interface properties, such as composition, Triacylglycerides (TAG) are main ingredients size and structure, which are associated with of fat and used in many edible fats products such dairy processing and manufacturing procedures. as chocolate in crystalline state. It is hence The development of processing technology important to know the crystal polymorphism makes it possible to get commercial MFGM from and crystallization kinetics of TAG molecules in buttermilk serum, and some infant formula particular for the mixture system of TAG supplemented with MFGM were commercially components because the fats are usually present available recent year. To determine the influence in multicomponent system with different types of of dairy emulsifier type and droplet size on the TAG species. We have investigated the melt gastrointestinal fate of lipid, the corn oil crystallization kinetics of the TAG binary system emulsions coated with different dairy emulsifiers, consisting of POP and PPO using the time- including lactoferrin, caseinate sodium, resolved X-ray diffraction measurement and whey protein isolate (WPI), α- lactalbumin polarized optical microscopy (POM), and also β- lactoglobulin or phospholipids obtained from examined the local structure using microbeam X- MFGM, and different sizes emulsions coated with ray diffraction method. It was found that only for MFGM were prepared and studied under a the TAG systems containing racemic PPO simulated gastrointestinal tract model (GIT). (racPPO), the SAXD peaks corresponding to the

– 40 – ABSTRACTS 2018 AOCS ANNUAL MEETING AND EXPO May 6–9, 2018 chain length structure appears before the WAXD oil (DPO) were prepared. Those blends were then peaks from the crystalline sub-cell structure. enzymatically interesterified in order to improve Although the polymorphic transitions were not their melting profiles. The binary blend that observed by X-ray measurement, the POM showed a similar profile with CB and palm kernel showed the reduction of growth rate and stearin (PKS) was chosen as the best potential morphological change of spherulites in the later new speciality fat. Compatibility between this stage of crystallization. From the microbeam X- new speciality fat and CB was evaluated by ray diffraction study, the crystallites size of first constructing phase diagrams from pNMR and growth stage of spherulites is smaller than that of XRD data. The interesterified blends with 90% of later stage after morphological change; the IGF and 10% of DPO was chosen as the new subcell structure also changes very slightly speciality fat because its profiles was close to between the first and later stage of growth. The that of CB and showed similar characterics to results indicate that the structure with relatively PKS. The results indicated that the specialty fat disordered chain packing is formed in the early produced from IGF and DPO could be used as CBS stage of melt crystallization of the TAG crystals in confectionery industries (alone or mixed in low containing racemic body and the streoisomer of proportion with CB). TAG molecules plays a key role for the structure formation. 4. Electrostatic Deposition of Chitosan on Lecithin Stabilized Emulsion Inhibits Mycotoxin 3. Cocoa Butter Substitute Produced by Production in Fusarium graminearum. Dianhui Enzymatic Inter-esterification of Binary Blends Wu1, Jiajia Rao1, and Jian Lu2, 1North Dakota Containing Irvingia gabonensis Seed Fat. Sabine State University, USA; 2School of Biotechnology, Danthine1, Juste Yamoneka Wasso1, Paul Jiangnan University, China 1 2 Malumba , Georges Lognay , and Christophe Objective: Different molecular weight (MW) of 2 1 Blecker , University of Liège, Belgium; chitosan were electrostatically deposited on 2 University of Liège, Belize lecithin stabilized emulsion and their Irvingia gabonensis seed fat (IGF) is a lauric deoxynivalenol (DON) inhibitory efficacy of fat with a high amount of solids at room Fusarium graminearum were evaluated. temperature, with contains high quantities of Methods: A concentrated primary emulsion was myristics acid (50%) and lauric acid (37%). prepared by homogenizing 10 wt% medium chain Yamoneka et al. (2015) rencently showed that triglycerides (MCT) with 2 wt% lecithin. Positively this β’- tending fat presents a sharp melting charged chitosan solution (0.02–0.5 wt%) with profile similar to that of tempered CB. However, different MW was then deposited on the its complete melting is around 40°C which is too interfacial of primary emulsion to form multilayer high for confectionery applications. In order to emulsion by electrostatic adsorption. Mean overcome this issue, binary fat blends made of particle size and ζ-potential of emulsions were Irvingia gabonensis seed fat combined with liquid measured and pH stability of emulsions were oils, either rapeseed oil (RO), groundnut oil (GO), studied in pH 3.0–6.0. In addition, the impact of palm super olein (PSO) or Dacryodes edulis pulp chitosan deposited on multilayer emulsions interface and dissolved in solution at pH 5.0 on

– 41 – ABSTRACTS 2018 AOCS ANNUAL MEETING AND EXPO May 6–9, 2018 inhibition of DON production by F. graminearum maceration of the dehydrated residue (final isolates was investigated in rice culture. moisture = 6.11%), and two solvents were tested Results: The electrical charges of multilayer —acetone and ethyl acetate. The extraction of emulsions went from negative (−31.2 mV) to the phenolic compounds was performed with a positive and were stable at around +50 mV when probe-type ultrasound varying extraction time chitosan concentration exceeded 0.02 wt%. The (3, 6, 9 minutes), solvent (water, ethanol, water: mean particle diameters of multilayer emulsions ethanol – 50:50, water: ethanol – 30:70, water: increased as the increase of chitosan ethanol – 10:90) and solvent concentration concentration. Physically stable chitosan (15, 25, 35 mL). Ethyl acetate showed a higher emulsions with the size of 0.4–0.5 µm at pH 5.0 extraction yield for carotenoids when compared could be formed at 0.1 wt% chitosan. Mycotoxins to acetone (53.14 µg/g and 29.50 µg/g of total inhibition rate were measured after 5 days carotenoids, respectively). The higher yield for incubations. In general, mycotoxins inhibitory the extraction of the phenolic compounds was activities of chitosan based multilayer emulsions were better than that of the chitosan solutions achieved using 15 mL of water: ethanol (50:50) and the highest DON inhibition rate (85%) was for 3 minutes (920.24 mg/100 g). The results observed in low MW chitosan multilayer showed that guava waste is a potential source for emulsion. the extraction of carotenoids and phenolics. Also, the use of ultrasound, a green technology, Conclusion: These results of current study have important implications for the design and with a low amount of time and solvent utilization of chitosan as effective detoxification concentration, allowed for the extraction agent in food or other industries. of a high quantity of phenolics.

5. Extraction of Carotenoids and Antioxidant 6. Profile of Volatile Compounds of Dark Compounds from Guava Processing Waste. Chocolate Formulated with Cocoa Butter Renan S. Lima1, Itaciara L. Nunes, Sandra Regina Equivalent. Cristiano S. Souza, and Jane Mara S. Ferreira2, and Jane Mara Block*3, 1Federal Block*, UFSC, Brazil University of Santa Catarina, Brazil; 2Federal Cocoa butter equivalent (CBE) are fats University of Santa Catarina, Brazil; 3UFSC, Brazil used for replacing part of the cocoa butter Guava (Psidium guajava) is a tropical fruit (CB) in chocolate due to its high cost, low originating in the Americas which is rich in milk-fat tolerance, lack of stability at elevated bioactive compounds such as carotenoids and temperatures and tendency to bloom. The effect phenolics. In guava processing around 30% of the of this replacement on the volatile compounds fruit is lost in the form of residues (peels, seeds, profile of dark chocolate is not well known. In and part of the pulp). However, this waste also this work samples of dark chocolate with 15% of presents a considerable amount of bioactive cocoa butter; 10% of cocoa butter and 5% of CBE, compounds. The objective of this study was to and 5% of cocoa butter and 10% of CBE, were extract the carotenoids and the phenolic studied. The volatile compounds were compounds present in guava processing waste. identified and quantified using a solid phase Carotenoids extraction was performed through microextraction with gas chromatography

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(SMPE-GC). In the samples studied 27 different determinated. The organogel prepared volatile compounds were identified. The according F2 showed the highest on-set compounds phenylacetaldehyde, crystallization temperature (39ºC), while that methylpyrazine, 2,6-dimethylpyrazine, prepared according F1 showed the lowest one 2-ethyl-5-methylpyrazine, 2-ethyl-3,5- (32ºC). Accordingly, both formulations showed dimethylpyrazine, tetramethylpyrazine, the highest and the lowest end-set melting trimethylpyrazine, 3-ethyl-2,5-dimethylpyrazine, temperature, respectively (72 and 68ºC). phenethyl alcohol, 2-acetilpirrol, acetophenone Although all organogels containing 2% CLW were and isovaleric acid were detected at significantly “totally firm,” that structured without MAG was higher levels (p≤0.05) in the sample formulated the hardest at room temperature (F4: 3,33 N). only with CB. The group of pyrazines showed a While the addition of MAG to 1 or 2% produced a decrease of more than 50% for the samples softener effect (F3: 1,60 N and F2: 0.32 N, formulated with CB and CBE. The results respectively). Organogels prepared using both obtained showed that the replacement of CB structuring agents showed heterogeneous by CBE in dark chocolate may negatively microcrystalline structures and non-uniform influence the profile of volatile compounds distribution of microcrystals. These results responsible for the flavor of dark chocolate. showed that CLW is an efficient oleoglator for soybean oil, and that MAG incorporation at 7. Characterization of Soybean Oil Organogels different proportions permitted the moderation Structured with Candelilla Wax and of organogels hardness. Thus, organogels with 1 Monoglycerides. Natalia Martinez , Natani very different properties attractive for different 2 2 3 Amaro , Thaís Jordânia , Gabriel D. Fernandes , applications can be obtained. Bruno Irigaray1, Iván Jachmanián*1, and Daniel 2 1 Barrera-Arellano , UdelaR, Uruguay; 8. Filler-matrix Interactions to Control Texture 2Laboratorio de óleos e gorduras, FEA, UNICAMP, 3 of Oil-continuous Systems. Auke de Vries and Brazil; Fats and Oils Laboratory. School of Food Dérick Rousseau, Ryerson University, Canada Engineering. UNICAMP. Brazil In foods, pharmaceuticals or cosmetics, filler The objective of this work was the particles are often added to modify textural characterization of soybean oil organogels properties of the product. These filler particles structured with a mixture of candelilla wax (CLW) can be solid (suspensions), liquid (emulsions) or and monoglycerides (MAG) in different gaseous (foams). Examples in food products proportions. Organogels were prepared include oil droplets in a casein matrix (cheese), according to four formulations (F), with the air bubbles entrapped in an aggregated fat following percentages of structuring agents: 1% globule matrix (whipped cream), or solid sugar CLW + 1% MAG (F1), 2% CLW + 2% MAG (F2), 2% and cocoa particles in a fat crystal matrix CLW + 1% MAG (F3) and 2% CLW + 0% MAG (F4). (chocolate). An important aspect is whether the Thermal properties (DSC), visual stability, filler particle interacts with the continuous hardness (Texturometer), and microcrystalline matrix. When there is no interaction between the structure (Polarized light microscopy) were

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particle and the matrix, the particle acts as an exchanger. Microstructure was examined using ‘inactive filler’ whereas if the particle interacts confocal microscopy and polarized light with the matrix, the particle acts as an “active microscopy whereas fat crystal properties were filler.” Depending on the modulus of the filler assessed with pulsed NMR and DSC. Small- versus the matrix, the modulus of the composite deformation rheology examined the evolution in material can decrease (for inactive fillers) or viscoelasticity. With addition of sugar and increase (for active fillers). Despite growing aeration, there was a reduction in enthalpy and a knowledge on this topic, only a few studies have slight increase in solid fat content after the first described these effects for water-in-oil week in both palm fats. Addition of sugar also emulsions. Recent work in our lab has shown resulted in an increase in the elasticity both palm that, depending on the emulsifier, dispersed fats, yet both aeration and addition of lecithin water droplets can behave either as an inactive reduced elasticity. Once the role of air in fat- or an active filler in a fat crystal matrix, resulting sugar composites are understood, mixtures with in vastly different textures. From these and other a reduced proportion of palm-based fat can be results, we present a conceptual model, based on reduced by optimizing the role of sugar as an the concept of active versus inactive fillers, that active, synergistic filler. captures important parameters to control the final texture of water-in-oil emulsions or solids- 10. Fat-sugar Interactions Measured by in-oil suspensions. By increasing our knowledge Force Spectroscopy. Dérick Rousseau, and in this area, greater flexibility can be achieved in Nicole Green*, Ryerson University, Canada product formulations without altering the Sugar particles are integral to many fat- textural properties. continuous confectionery systems, yet their effect on fat crystallization remains 9. Structural and Mechanical Properties undetermined. Necessary particulate matter of Palm Oil in the Presence of Air and Sugar. (i.e., sugar) has been found to promote Dérick Rousseau and Hardeep Devgan*, heterogeneous nucleation, yet recently published Ryerson University, Canada work from our group has shown that sugar The goal of this research was to assess the suppresses fat crystal growth in palm oil-based role of added sugar (50 wt%), lecithin (0.15 wt%) systems. The incorporation of necessary and aeration on the microstructural, emulsifiers further complicates the problem. crystallization and mechanical properties of two We use atomic force microscopy (AFM) to types of palm oil over 4 weeks, with the intent characterize the surface topology and then force being to explore whether the presence of spectroscopy to calculates the interaction dispersed sugar, lecithin and air would promote between sample and cantilever tip through palm fat crystallization. Mixtures were cooled measurements of the cantilever deflection. We from 60 to 20°C at 5 °C/min with stirring at 100 attach sugar particles to tipless cantilevers, then rpm in a lab-scale scraped-surface heat we measure the interactions between fat and sugar in the presence or absence of emulsifiers.

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11. Tailoring Crystalline Structure using High fractionated sample was crystallized with and Intensity Ultrasound to Reduce Oil Migration. without the application of high intensity Silvana Martini1, Zachary Cooper1, Juhee Lee1, ultrasound (HIU) by supercooling the sample at 2 1 and Véronique Gibon , Utah State University, 2ºC. In the absence of SSS, the crystallization 2 USA; Desmet Ballestra Group, Belgium process was driven by low melting point The objective of this study was to use high triacylglycerols (TAGs) such as OSS and OOS intensity ultrasound (HIU) to change the (O: oleic and S: stearic acid). The use of HIU crystalline structure of fats and delay oil resulted in slightly higher (p > 0.05) crystallinity in migration. Three fats with different level of the sample based on the solid fat content (SFC), saturation were tested: one soybean oil-based but there were no microstructural differences. In fat, one palm-based fat, and one palm kernel oil- addition, an increase in the enthalpy of melting based fat. HIU was used to generate various was observed upon sonication, also indicating crystalline networks that can affect oil migration. higher crystallinity. Stronger intramolecular Results show that oil migration is driven by forces were formed in the sonicated samples as crystal size and hardness but also by the total evidenced by increased viscoelastic parameters content of saturated fatty acids and by the type such as the elastic (G’) and storage modulus (G”). of TAGs that form the crystalline network. Oil G’ values increased from 138.25 ± 41.30 to migration of fats with medium chain fatty acids 939.73 ± 277.45 Pa while the G” increased from and high level of saturation was not affected by 39.15 ± 8.98 to 149.77 ± 16.00 Pa (p < 0.05). crystal size nor by the type of crystalline network Change in viscosity was not observed as a obtained. When medium chain fatty acids are not consequence of sonication. This study showed present in the fat and when low levels of that HIU was effective in changing the saturations are present, oil migration was crystallization behavior of SSS-free fats with low- significantly reduced by using HIU. This reduction melting TAGs. in oil migration can be explained by a promotion in the crystallization of low melting point TAGs 13. Lipid Composition and Antioxidant Property that can form a stronger crystalline network. of Sea Buckthorn Oils Extracted by Supercritical Overall, these results show that HIU can be used and Subcritical Technologies. Li Zheng1, Longkai to change the crystalline structure of fats and Shi1, Zhao Chenwei2, Qingzhe Jin1, and Xingguo reduce oil migration, especially in fats with low Wang1, 1Jiangnan University, China; 2State Key level of saturation. Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan 12. Sonocrystallization of a Tristearin-free Fat. University, China Jeta V. Kadamne1, Maria A. Moore2, Casimir C. Sea buckthorn (Hippophaë rhamnoides L.) Akoh2, and Silvana Martini*1, 1Utah State oils (SBO) are widely used in food, medicinal University, USA; 2University of Georgia, USA and cosmetic industries, but comprehensive The objective of this study was to fractionate study of their lipid characteristic (fatty acid a purified interesterified fat to eliminate and triacylglycerol), phytochemical tristearin (SSS) and to evaluate the crystallization (tocopherol/tocotrienol, phytosterol, flavonoid, behavior of the tristearin-free fat. The carotenoid, polyphenol), oxidative stability and

– 45 – ABSTRACTS 2018 AOCS ANNUAL MEETING AND EXPO May 6–9, 2018 free radical scavenging capacity are few. In the multiple chemometrics like principal component present study, above profiles of four SBO analysis, soft independent modeling of class obtained from SB pulp and seed by using analogies, hierarchical cluster analysis and supercritical and subcritical technologies were multiple linear regression. The results showed investigated and compared. The distributions of that a large proportion of fatty acids and the main fatty acids in the SB pulp oils (C16:1, triacylglycerols were not significantly influenced C16:0 and C18:1 (n9)) and seed oils (C18:2, C18:3 by the processing technologies (except for LLLn, and C18:1 (n9)) showed significant difference SOA, C18:3n-6 and C22:0). However, significant (P<0.05). The main triacylglycerols in the pulp oils differences of minor component, oxidation were POPo, PoPPo and OPO. In contrast, LOL, stability and free radical scavenging activity OLO and LLnO were the dominant triacylglycerols among the test oil samples were observed. in the seed oils. Further, SB pulp oils with higher Supercritical sesame oils were more excellent SFA, flavonoid, carotenoid, polyphenol contents than the subcritical sesame oils and oils obtained showed preferable oxidative stability than the from the traditional methods, especially in terms counterparts (P<0.05). However, free radical of γ-tocopherol, lignan and polyphenol contents scavenging capacities of the seed oils were and antioxidant capacity, thus indicating that significantly higher than the former. Principal CO2 fluid technology was a desirable alternative component analysis (PCA) and hierarchical to extract sesame oils with rich nutrition and cluster analysis (HCA) showed apparent superb physiological activity. The use of CO2 distinctions between the test SB pulp and seed supercritical fluid in the present study was oils, and the results observed in this study proved associated with high efficiency and antioxidant that the raw material used for oil production was activities of the obtained sesame oils. These more important than processing method in terms results indicated that this technology had the of the final SBO products. potential to work as a satisfactory approach to produce specific sesame oil products for health 14. Chemical Characterization and Antioxidant care and cosmetic use. Further, oils obtained Capacity of Sesame Oils Extracted by from roasted sesame seeds exhibited higher Supercritical, Subcritical and Conventional oxidative stability and antioxidant capacity, thus Techniques. Longkai Shi, Li Zheng, Ruijie Liu, declaring that high temperature roasting was a Ming Chang, Qingzhe Jin, and Xingguo Wang, critical issue that influenced the quality of the Jiangnan University, China final sesame oil product. In this study, profiles of chemical characterization, oxidative stability and in vitro 15. Control of Protein Digestion under antioxidant capacity of sesame oils obtained from Simulated Gastrointestinal Conditions using supercritical and subcritical techniques and Biopolymer Microgels. Ruojie Zhang, Zipei Zhang, conventional methods (hot pressing, cold and D. Julian McClements, University of pressing, solvent extraction and aqueous Massachusetts Amherst, USA extraction) were studied and compared. Their Controlling the rate and extent of protein similarities and differences were evaluated using digestion within different regions of the human

– 46 – ABSTRACTS 2018 AOCS ANNUAL MEETING AND EXPO May 6–9, 2018 gastrointestinal tract (GIT) is important for Department of Human Ecology, Delaware State regulating hormonal responses (such as hunger, University, USA satiety, and satiation) and immune responses Though both Njangsa seed oil (NSO) and bush (such as allergenicity). In this study, hydrogel mango kernel fat (BMKF) have been reported to beads (biopolymer microgels) were fabricated by have high functional and nutritional potential, injecting a solution of anionic alginate molecules their application in product development is into a solution of cationic calcium ions using a limited. To encourage their use, this study vibrating extrusion device. A model food protein investigated the effect of supplementing (whey protein isolate, WPI) was mixed with the margarine with various proportion of BMKF and alginate solution prior to bead formation. The NSO, up to 20 and 80%, respectively, and stored impact of thermal processing (80°C, 15 min) of over a 3-month period at 4oC on their the WPI before or after microgel formation was physicochemical, functional and sensory examined to determine the impact of protein properties, compared to commercial alternatives; denaturation and aggregation on encapsulation Land O’Lakes margarine (LLM) and Blue Bonnet efficiency and retention. Heat-denaturation of spread (BBS). Margarine 1, 2, 3 and 4 contained; the protein prior to microgel formation led to the 40% coconut oil and 60% NSO (CN4060), 20% highest encapsulation efficiency and retention, BMKF and 80% soybean oil (BS2080), 20% BKMF which was attributed to the formation of a cold- and 80% NSO (BN2080) and 60% coconut oil and set protein gel inside the beads. Simulated GIT 40% soybean oil (CS4060), respectively. These studies indicated that protein encapsulation in oils, fats and blends were analyzed before and the microgels retarded its digestion in the after margarine preparation for their fatty acid stomach (around 3.7% digested), but not in the composition, thermal properties, texture, color, small intestine (around 19.6% digested). The melting profile, solid fat content, antioxidant denatured and native proteins were digested properties, free fatty acid content, peroxide differently in different GIT regions: denatured value, and para-anisidine value. There were protein digested faster in the stomach (around significant differences in the melting enthalpy 11% digested), whereas native protein digested values of all the margarines and spread, and their faster in the small intestine (around 41% thermograms show distinct peaks. Hardness was digested). These results could provide valuable in the order; LLM > CN4060 > BN2080 > CS4060 > information for the design of microgel-based BS2080 > BBS, while adhesiveness was; BBS > delivery systems to regulate protein digestion CS4060 > BS2080 > CN4060 > BN2080 > LLM. and peptide release in the GIT. Experimental results show that the properties of the all margarines were influenced by the blends 16. Physicochemical, Functional and Sensory used, and margarine made from NSO and/or Properties of Margarine Supplemented with BMKF may be potential competitors to Bush Mango Kernel and Njangsa Seed Oils. commercial brands, and sources of valuable Anh Nguyen, Peace C. Asuzu, Benjamain M. polyunsaturated fatty acids and polyphenolic Bougouneau, Samuel A. Besong, and Alberta N.A. compounds. Aryee*, College of Ag. & Related Sciences,

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