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Crystallisation and Physical Properties of Fats (conference pages)

Oils and fats

This item first appeared in 2008

Ghent, 18-19 June 2008

This conference aimed to review the latest research into the crystallisation and physical properties of fats.

It covered research into pure triacylglycerols, fats alone and in products such as chocolate, spreads and emulsions, as well as non-food applications. Expert speakers from around the world shared up to date developments on topics such as crystallisation, crystal structure, polymorphism and physical interactions in both model systems and real products. The first day concentrated on the purer side of research while the second looked at the more applied aspects. Selected presentations from the meeting will be published as papers in a special issue of the European Journal of Lipid Science and Technology.


Wednesday 18 June
11:15 Introduction and Welcome
Kevin Smith, Unilever Colworth, UK
11:20 Welcome from Ghent University- Introduction to the importance of Fat Crystallisation (pdf 540Kb)
Koen Dewettinck, Universiteit Gent, Belgium
11:40 Modelling the Phase and Crystallisation Behaviour of Fat Mixtures (pdf 1.7Mb)
Elias Vlieg, Radboud Universiteit Nijmegen, The Netherlands
12:05 Quasi-isothermal Crystallization Kinetics, Non-classical Nucleation and Surfactant Dependent Crystallization of n-hexadecane and Cocoa Butter Emulsions in the Size Range 120-nm to 330-nm (pdf 640Kb)
Malcolm Povey, Leeds University, UK
12:30 Structure and Polymorphism of Trans Monounsaturated Triacylglycerols (pdf 1.9Mb)
René Peschar, Universiteit van Amsterdam, The Netherlands
14:00 Use of Optical Microscopy and Image Analysis Techniques to Study Growth and Nucleation Rate Behaviour in the Tripalmitin/ Tristearin Binary system (pdf 560Kb)
Andrew Stapley, Loughborough University, UK
14:25 Effect of SSS on SOS Crystallisation in Model Fat Blends (pdf 2.3Mb)
Kevin Smith, Unilever Colworth, UK
15:45 Effect of Unsaturated Acyl Chains on Structural Transformations in Triacylglycerols (pdf 5.3Mb)
Oleksandr Mykhaylyk, University of Sheffield, UK
16:10 Fat Crystallization seen through the Eyes of a Polymer Scientist (pdf 2Mb)
Bart Goderis, Katholieke Universiteit Leuven, Belgium
16:35 The Role of Physical Properties Data in Product Development (pdf 1.5Mb)
Eckhard Flöter, Unilever R&D Vlaardingen, The Netherlands
Thursday 19 June
09:00 Crystallisation of Low-trans Shortening (pdf 540Kb)
Mike Gordon, University of Reading, UK
09:25 Fat Structuring with Partial Glycerides: Effect on Solid Fat Profiles (pdf 1.3Mb)
Jeroen Vereecken, Universiteit Gent, Belgium
09:50 Improving the Physical and Chemical Properties of Cocoa Butter by selected Oil Processing Technologies (pdf 740Kb)
Gijs Calliauw, Desmet Ballestra, Belgium
10:15 Bloom Growth in Chocolate: the Application of Profilometry to Study Transformations and Ageing (pdf 2.2Mb)
Paul Smith, Cargill, Belgium
11:10 Migration Fat Bloom in Composed Chocolate Products: a Phenomenological Approach
Frédéric Depypere, Universiteit Gent, Belgium
11:35 EasyTemper: from Heat Transfer Modeling in Liquid Chocolate to a Simple Method to Temper Chocolate (pdf 740Kb)
Yves Kegelaers, Puratos, Belgium
12:00 Building the Dairy Future Together
Marcel Paques, Friesland Foods, The Netherlands
12:25 Shining on Crystallization: Vegetable Oil Candles
Frank Hollander, Cargill Refined Oils Europe, The Netherlands
12:50 Summing Up, Final Comments
Kevin Smith, Unilever Colworth, UK

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