AOCS Lecithin Short Course Quebec 2007 meets targets!
AOCS Lecithin Short Course at Laval University, Quebec.
Participants of the AOCS Short Course on Lecithin Properties and Technological Functions confirmed in an enquiry form that their expectations about the program and the laboratory demonstrations were fulfilled. Most of them would welcome another Lecithin SC in the setting of an AOCS Annual Meeting in 2-3 years.
The Lecithin SC was initiated and organized by Willem van Nieuwenhuyzen, food ingredients consultant from the Netherlands and executive director of the International Lecithin and Phospholipid Society (ILPS). In cooperation with AOCS Staff he invited the professors Joseph Arul and Paul Angers of the Université Laval to jointly organize this course on May 11-12, prior to the AM, making use of laboratories and pilot plant. Experience learns that particularly young scientists and technicians prefer practical demonstrations in food emulsion preparation in the lab in addition to the oral presentations. The Institute of Nutraceuticals and Functional Foods (INAF) is located a few miles distance from Quebec City downtown, so that a shuttle bus was arranged for transporting the participants. The course gave MSc students the excellent opportunity to train and demonstrate lecithin emulsion test procedures. Such an activity is a valuable item on their curriculum. They met scientists, coming from industry and institutes from all continents.
The course started with the session about Lecithin Characterization by Willem van Nieuwenhuyzen, dealing with lecithin production, modification, emulsifying properties and methods of analysis. In the 2nd session key instructor Paul van der Meeren of Ghent University, Belgium presented the preparation and stabilization of emulsions from a physic-chemical point of view. The use of surfactants, stabilizer, emulsion equipment and evaluation of the surface activity were discussed in depth.
Most part of the afternoon was spent in the pilot plant and the laboratories. The demonstrations were prepared and given by the MSc students François-Olivier Marquis-Duval, Para Radanielina, Pierre-Louis Leclerc, Narindra Raharitsifa and Diane Gagnon. Oil-in-Water emulsions with lecithin were prepared with the Avestin homogenization pump and the dairy homogenizer in the well equipped pilot plant. These samples were used in the experiments in the rotating subgroups, measuring:
- emulsion droplet size measurement by the Malvern Zetasizer,
- emulsion consistency and viscosity by the TA rheometer and
- modified lecithin properties in various solvents and empirical O/W emulsion tests.
The purpose
was to show the properties of the different lecithins and
the effects of emulsion preparation on emulsion stability and
consistency and particle size.
After the lab demonstrations, Paul van der Meeren continued by
teaching the science behind these techniques.
All participants had the opportunity for further discussion and networking during the lunches and the fancy dinner in the Faculty Members Restaurant of the University.
On the second day a vast range of Lecithin applications in food emulsions were taught by Willem. He also showed the synergistic and competitive effects with other emulsifiers and food ingredients. Ghent University investigates the interactions between lecithin and specific proteins, by which Paul van der Meeren could present a number of practical examples such as coffee cream.
Legislative aspects in USA including allergenicity by residual proteins were presented by Bruce Sebree of ADM, Decatur, IL, while again Willem presented European aspects.
The afternoon session had some famous guest speakers. Professor Kyo Sato of Hiroshima University presented his brilliant knowledge on the influence of emulsifiers on crystallization kinetics of fats in bulk and emulsion systems. Participants had afterwards the unique opportunity to study his informative charts on the CD-ROM, which was part of the SC package.
Moghis Ahmad of Jina Pharmaceuticals Inc, Libertyville, IL gave the exposure of the prospects of phospholipids in pharmaceuticals and liposomes. Again Paul van der Meeren updated the liposome potentials in foods. At the end of this long session Willem van Nieuwenhuyzen gave short papers on Feed applications and Nutritional and Health aspects. However it became clear from the Enquiry form that participants want to get more specific health and nutritional information in a next short course. Quite a number of course participants also attended the AOCS AM, by which they could attend dedicated Phospholipid sessions for acquiring that desired information.
Pictures
Below are some pictures from this year's event. Click on the picture thumb to view a larger version. Enjoy!
SET 1 |
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Homogenizer demo P5110111
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Homogenizer
demo P5110112
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Homogenizer
demo 10109
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Homogenizer
demo P5110110
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Homogenizer
demo P5110113
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CO2
Extractor P5110115
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CO2
Extractor P5110116
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Homogenizer
demo P5110114
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SET
2
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Dr. Moghis
Ahmad P5120127
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Dr.
Kyo Sato P5120123
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Dr.
Sato P5120124
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Quebec
SC Audience P5120125
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INAF
Student Para P5110120
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INAF
Creaming Test P5110122
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INAF
Emulsion Demo P5110121
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INAF P5110119
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SET
3
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AOCS
Phospholipid Lunch P5140139
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Best
Phospholipid award to Anders Vikbjerg P5140143
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Dr.
Paul van der Meeren P5120129
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Joe
Casey & Bruce Sebree P5140140
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Joe
Casey & Anders Vikbjerg P5140144
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Joe
Casey & Bruce Sebree P5140141
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Quebec
SC Audience P5120130
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Quebec
SC Audience P5120131
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Willem van
Nieuwenhuyzen P5120132 |
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