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.
Programme | ||
| 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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