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Edible Applications Technology

Solid Fat Functionality in Food Applications

Tuesday, May 2, 2023
2:25 PM – 4:30 PM MDT
Room:201

Plant-based foods are growing in popularity, but the contribution of fat in these products remains a puzzle. A talk will describe decreasing the concentration of coconut oil in plant-based cheese products while maintaining functional properties to produce a healthier product. A presenter will examine ways to reduce animal-based fats and tropical oils in bakery products by using plant-based biphasic gels (bigels). Also, particle-stabilized water/oil emulsions using cocoa butter crystals increase the volume fraction of water without any surfactant, offering promise for designing healthy, low-fat products where biocompatibility is key.

Presentations:

  • 2:30 PM – 3:10 PM MDT
    Oil binding capacity of edible fats: What is new?

    Presenting Author: Silvana Martini, PhD (she/her/hers) – Utah State University

    Co-Author: Melissa A. Marsh – Utah State University

    Co-Author: Farnaz Maleky – Ohio State University

  • 3:10 PM – 3:30 PM MDT
    Preparation and physical properties of bloom-resistant chocolate using no-trans CBR made of palm-based triacylglycerols

    Presenting Author: Yojiro Fukami (he/him/his) – FUJI OIL CO., LTD.

    Co-Author: Eiji Iwaoka – FUJI OIL CO., LTD.

    Co-Author: Masamitsu Kuriyama – FUJI OIL CO., LTD.

    Co-Author: Kiyotaka Sato (he/him/his) – Hiroshima University

  • 3:50 PM – 4:10 PM MDT
    Plant-based, multicomponent bigels as a novel alternative to commercial solid fats in a short dough product

    Presenting Author: Nuria C. Acevedo, PhD (she/her/hers) – Griffith Foods / Iowa State University

    Co-Author: Julia Nutter – Iowa State University

    Co-Author: Xiaolei Shi – University of Wisconsin-Madison

  • 4:10 PM – 4:30 PM MDT
    Effect of saturated and unsaturated fat on the physical properties of plant-based cheese

    Presenting Author: Cameryn Sanders (she/her/hers) – University of Guelph

    Co-Author: Stacie Dobson – University of Guelph

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