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.

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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