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Edible Applications Technology

General Edible Applications Technology - Part I

Wednesday, May 3, 2023
8:25 AM – 10:30 AM MDT
Room:201

This session will explore improving healthful aspects of oils and fats. Oleogelation is a promising candidate for future food applications, but variations in natural waxes affect the gel properties. A talk will examine wax ester mixtures and characteristics that provide insight into complex solid phase mixing behavior. In addition, isolating protein from peas produces a starch waste by-product. Combining this with stearic acid creates a complex with improved textural properties. Finally, combining oil-in-water-in-oil (O/W/O) double emulsions with surfactants improves stability and applications in the food industry.

Presentations:

  • 8:30 AM – 8:50 AM MDT
    Investigating the crystallization behavior of mixtures of pure wax esters in oleogels

    Presenting Author: Henriette Brykczynski, MSc (she/her/hers) – Technische Universität Berlin

    Co-Author: Eckhard Flöter (he/him/his) – Technische Universität Berlin

  • 8:50 AM – 9:10 AM MDT
    The role of small molecular weight surfactants on the mechanical and rheological properties of ethylcellulose oleogels

    Presenting Author: Lei Ji, PhD (she/her/hers) – University of California, Davis

    Co-Author: Andrew J. Gravelle – University of California, Davis

  • 9:10 AM – 9:30 AM MDT
    A heat transfer model aided by experimental research for oleogels during their scale-up

    Presenting Author: George John, PhD – City College of New York

    Co-Author: Sateesh Sai Sagiri – The City College of New York

    Co-Author: Malick Samateh – The City College of New York

    Co-Author: Shihao Pan – The City College of New York

    Co-Author: Charles Maldarelli – The City College of New York

  • 9:30 AM – 9:50 AM MDT
    Formulation of O/W/O double emulsion model system and its instability mechanism

    Presenting Author: Filip Van Bockstaele (he/him/his) – Ghent university

    Co-Author: Zijian Zhi (he/him/his) – Gent University

    Co-Author: Paul Van der Meeren (he/him/his) – Ghent university

    Co-Author: Koen Dewettinck (he/him/his) – Ghent university

  • 9:50 AM – 10:10 AM MDT
    Animal fat replacement with plant-based emulsion gels in hybrid meat products and understanding their properties using synchrotron light

    Presenting Author: Supratim Ghosh, PhD (he/him/his) – University of Saskatchewan

    Co-Author: Fatemeh Keivaninahr, PhD – University of Saskatchewan

    Co-Author: Oluwafemi Jeremiah Coker, PhD (he/him/his) – University of Saskatchewan

    Co-Author: Kaiyang Tu – Canadian Light Source

    Co-Author: Phyllis J. Shand (she/her/hers) – University of Saskatchewan

  • 10:10 AM – 10:30 AM MDT
    Pea starch amylose-lipid complexes for plant-based foods

    Presenting Author: Henry Koekuyt, BSc Chemistry (he/him/his) – University of Guelph

    Co-Author: Stacie Dobson, MSc (she/her/hers) – University of Guelph

    Co-Author: Alejandro G. Marangoni, PhD (he/him/his) – University of Guelph