For the third time ILPS organized, together with Ghent University, Belgium, a Lecithin Short Course (SC) held June 10-11. About 50 participants from 40 companies/institutes from 20 countries followed the presentations of the seven instructors. The topics focused on:

• Technological functions of soy, sunflower, and rapeseed lecithin
• Nutrition related properties of egg, marine, krill, milk, and soy phospholipids
• Preparation and characterization of emulsions and liposomal dispersions
• Physical chemistry of polar lipids

The SC was initiated and organized by Willem van Nieuwenhuyzen, Lecipro Consulting, Limmen, Netherlands, and executive director of ILPS; Bernd Diehl, Spectral Service, Cologne, Germany, and ILPS Secretary in cooperation with Professor Paul van der Meeren; and Professor Koen Dewettinck of Ghent University. The organizers also acted as lecturers. In absence of Dr. Dewettinck, Paul van der Meeren presented extensively all techniques and influences on (liposomal) emulsion formation and stabilization in four papers. Other speakers were Dr. Michael Schneider of Lecithos Consulting, Jesteburg, Germany; Dr. Nils Hoem of Aker Biomarine A/S, Oslo, Norway; Dr. Fabien de Meester of BNL-Belovo Egg Science, Wiltz, Luxemburg; and Dr. Jaap Nijsse of Unilever Research, Vlaardingen, Netherlands.

At the conclusion of the SC many of the participants joined the optional tour to the recently opened Cocoa Laboratory of the university's Department of Food Science, where introductions and demonstrations on chocolate processing and rheological measurements were given. This was followed by a guided tour through the historic Ghent centre.

Ph.D. student Nadezhda Grigorovich of the Institute of Biochemical Physics of the Russian Academy of Sciences in Moscow received the ILPS award for her poster presentation "Covalent conjugates and simple mixtures of sodium caseinate and maltodextrins as biopolymer nanovehicles for the delivery of lecithin to human body via low-fat food systems."

In previous short courses, a half day was devoted to demonstrations in the laboratories. A review of enquiry form responses showed that a number of participants had missed these demos. All participants ask for detailed specific application information in food processing with various types of vegetable lecithin. This request is often a point of contention since the SC information should be free of lecithin manufacturer's proprietary product and market information. Quite a number of participants would like to join a follow up SC in 2 to 3 years. All in all, this was a lively SC with opportunities for intensive networking during the breaks. The challenge for the organizers is to continue with a new short course in future.

This 200 pages book is published as Volume 22 in the Oily Press Lipid Library. The Editor has selected with the support of lecithin expert Dr Michael Schneider 14 professionals for editing in total 8 chapters. The book has become an interesting combination of topics on sourcing, production and modification of the traditional soy lecithins, fundamental physical properties of phospholipids, technical emulsifying functions and biological functions of vegetable phospholipids and sphingolipids. AOCS - INFORM magazine, January 2009 edition published an extensive review. This book is a must for each student, technician and scientist, working with phospholipids or other surfactants in food, pharmaceutical and cosmetics applications. The book is also important for biochemists and biologists with interest for biomembranes and phospholipid functionality in plant, animal and human cells and bodies.

Øresund Food Network and AOCS European Section held an successful Seminar, titled ”PHOSPHOLIPIDS, Nutrition, application and technology” on October 23-24, 2008 in Copenhagen, Denmark. The Øresund Food Network initiates and coordinates new R&D projects between Scandinavian universities, research institutes and companies. In 3 sessions 15 speakers presented their topics for an audience of about 75 participants. Session titles were: NUTRITIONAL ASPECTS, APPLICATIONS IN FEED, FOOD AND PHARMA and TECHNOLOGICAL ASPECTS. A meeting report is published in INFORM January 2009 edition. Most presentations are available on website http://www.oresundfood.org/?page=news&item=1226486742

AOCS Lecithin Short Course Quebec 2007 meets targets!

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. Read more...

AOCS Best Phospholipid Paper Award Winners.

2010
Heikki Aro • Eila P. Järvenpää • Karoliina Könkö •Mikko Sihvonen • Veli Hietaniemi • Rainer Huopalahti, MTT Agrifood Research, Finland
Isolation and purification of egg yolk phospholipids using liquid extraction and pilot-scale supercritical fluid techniques.
Eur Food Res Technol (2009) 228:857–863 .

2009 (yes we do not have a 2008 winner)
Bungo Shirouchi, Koji Nagao, Nao Inoue, T. Ohkubo, H. Hibino and Teruyoshi Yanagita of University of Saga, Saga, Japan
Effect of dietary omega 3 phosphatidylcholine on obesity-related disorders in obese Otsuka Long-Evans Tokushima fatty rats.
Journal of Agriculture and Food Chemistry. 2007; 55(17): 7170-7176.

2007
Anders Vikbjerg, Jean-Yves Rusing, Gunnar Jonsson, Huiling Mu and Xuebing Xu, Danish Technical University DTU, Copenhagen-Lingby, Denmark
Comparative evaluation of the emulsifying properties of phosphatidylcholine after enzymatic acyl modification.
J. Agr. Food Chem., Vol 54, 3310-3316. (2006).

2006
Paul van der Meeren, Mamdouh El-Bakry, Nico Neirynck, Pascal Nappe, Ghent University, Belgium
Influence of Hydrolysed Lecithin Addition on Protein Adsorption and Heat Stability of a Sterilised Coffee Cream Simulant,
International Dairy Journal, Vol 15, 1235-1243 (2005).

2005
Pan L.G., Mabel Tomás, Anon, M.C of CIDCO, University de La Plata, Argentina
Oil-in-water emulsions formulated with sunflower lecithins: vesicle formation and stability, JAOCS, Vol 81 (3), 241-44 (2004)

2004
Curtis A. Spilburg, Anne C. Goldberg, Janet B. McGill, William F. Stenson, Susan B. Racette, Joyce Bateman, Timothy B. McPherson, Richard Ostlund
Fat-free Foods supplemented with Soy Stanol-lecithin Powder Reduce Cholesterol Absorption and LDL Cholesterol,
J. American Dietetic Association Vol 103(5), 577-581 (2003)

2003
Danviriyakul S, McClements D.J., Decker E c.s. , University of Massachusette – Amherst.
Physical Stability of Spray-Dried Milk Fat Emulsion as Affected by Emulsifiers and Processing Conditions,
J. Food Science, Vol 67 (6), 2183-2189 (2002)

2002
Fabio Fava, Diana Di Gioia, University of Bologna, Italy
Soya Lecithin Effects on the Aerobic Biodegradation of Polycholrinated Biphenyls in an Artificially Contaminated Soil,
Biotechnology and Bioengineering, Vol 72 (2), 177-184 (2001)

2001
Armin Wendel, Nattermann of Phospholipid GmbH, Cologne, Germany
Lecithin: the First 150 Years
AOCS - INFORM, Vol 11(8) 885-892, Vol 11(9) 992-997

2000
MaryAnne Drake, Van-Den Truong and Christopher Daubert, Mississippi State University, Rheological and Sensory Properties of Redcued-Fat Processed Cheeses Containing Lecithin J. of Food Science, Vol. 64 (4) (1999)

1999
Thomas A. Wilson, Carig M. Meservey and Robert J. NIcolosi, Unversity of Massachusetts-Lowell,
Soy Lecithin reduces Plasma Lipoportein Cholesterol and Early Atherogenensis in Hypercholesterolemic Monkeys and Hamsters: Beyound Linoleate,
J. of Atherogenenisis, Vol 140, 147-153, (1998).

9th ILPS International Phospholipid Congress PECS2006 a Success!

Three Lipid associations organized scientific conferences in one venue, orchestrated by staff of the Biological Research Center of the Hungarian Academy of Science (BRC-HAS) during September 5 – 10, 2006 in the city Pécs,120 miles south of Budapest, Hungary. Read more...

ILPS European Lecithin 2005 Course in Ghent attracts 80 persons

The final number of participants exceeded with 80 by far the original budgeted number. Registrations came from food, feed and pharmaceutical industrial companies and universities. The papers and demonstrations were presented by ILPS Lecithin expert members and scientific staff from the Ghent University. All participants received the course hand book and CD-ROM with the presentations and the certificate of attendance. Read more...

Organizational Review of 8th International Phospholipid Congress, University of Vienna, Austria, September 7-10, 2002

In spring 2001 the ILPS decided to organize the 8th Phospholipid Congress in Vienna, just before the ICBL Congress in Graz, preventing overlapping with this and other congresses. The advisory committee was helpful to find a correct date. Read more...

This book contains the proceedings of the 8th International ILPS Congress on Phospholipids in Vienna 2002. Editors Bernard F. Szuhaj and Willem van Nieuwenhuyzen. ISBN 1-893997-47-1. It can be purchased at AOCS Press. Contact www.aocs.org

AOCS Press has listed 3 other monographs on Lecithin and Phospholipids.

ILPS announces availability of commercial lecithin standard

The ILPS has developed a Lecithin Standards program to be used with the AM 101 on HPLC of Phospholipids. Standards are available from Avanti Polar Lipids (Phone 205-663-2494, Fax 205-663-0756 or orders@avantilipids.com) and Bernd Diehl, Spectral Services, Cologne, Germany (Phone +49-2236 969 470, Fax +49-2236 969 4711, Email info@spectralservice.de). The Standards include a commercial soybean lecithin and certified pure PC (phosphatidylcholine). The mixed (commercial) standard will be shipped at no cost except for shipping.

ILPS Lecithin Nutritional Facts Recommendations:

ILPS has announced some recommended "Nutritional Facts" information for deoiled lecithin products.  Separate "Facts" information is available for use as a food ingredient and as a food supplement.

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