ILPS Lecithin Short Course 2008 by ProQuest


Six rotating subgroups of participants attended the six demonstrations: * Homogenization with APV Lab2000 and Lumifuge equipment, * Particle characterization, Malvern Mastersizer, and Zetasizer, * Emulsion characterization by the TA rheometer, Brookfield viscometer, Texture Analyzer and Maran pulsed field gradient-nuclear magnetic resonance, * Interfacial tension/rheology by Tracker, Wilhelmy, and drop volume, * Modified lecithin characterization in solvents and empirical oil-in-water emulsion tests, * HPLC (high-performance liquid chromatography)-least significant difference analysis of phospholipid composition. Jaap Nijsse (Unilever Research, Vlaardingen, Netherlands) presented seven microscopy techniques for studying the microstructure of food emulsions with illustrations of day-to-day issues in food plant production.

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									          inform November 2008, Vol. 19 (11)           775
                                                                                                      Meeting report

       ILPS Lecithin Short Course 2008
       ghent university
       event hosts
       international crowd
       Willem van Nieuwenhuyzen
       Following the International Lecithin
       and phospholipid Society (ILpS) Short
       course (sc) 2005 at Ghent, Belgium,
       and the AOCS SC 2007 at Laval uni-
       versity, québec City, Canada, this Lec-
       ithin SC was held June 5–6, 2008.
       About 70 participants including the in-
       structors were welcomed. participants
       came from Japan, India, Canada, and
       various European countries. The SC
       was initiated and organized by Willem
       van Nieuwenhuyzen, Lecipro Consult-            International Lecithin and Phospholipid Society (ILPS) Lecithin Short Course 2008 instruc-
       ing, Limmen, Netherlands and execu-            tors included, from left to right: Jaap Nijsse, Paul van der Meeren, Eveline Frederick, Willem
       tive director of ILpS in close cooper-         van Nieuwenhuyzen, and Judith van Peij-Visser.
       ation with ghent university.
             Paul van der Meeren, Koen Dewet-               n	 Homogenization with APV Lab-          tion on particle size distribution, followed
       tinck, Eveline Frederick, and Saskia Rom-      2000 and Lumifuge equipment,                   by Davy VanderWalle (Ghent University)
       bauts-van der Looven (all from Ghent Uni-            n	 Particle characterization, Malvern    with rheology. Jaap Nijsse (Unilever Re-
       versity) arranged the conference facilities,   Mastersizer, and Zetasizer,                    search, Vlaardingen, Netherlands) present-
       laboratory demonstrations, catering, and             n	 Emulsion characterization by the      ed seven microscopy techniques for study-
       registration details. Thanks to the walking    TA rheometer, Brookfield viscometer, Tex-      ing the microstructure of food emulsions
       lunches and evening buffet, participants       ture Analyzer and Maran pulsed field gra-      with illustrations of day-to-day issues in
       were able to maximize their opportunities      dient-nuclear magnetic resonance,              food plant production.
       for networking.                                      n	 Interfacial tension/rheology by            The second day started with lecithin
             The SC started with a session about      Tracker, Wilhelmy, and drop volume,            applications in food emulsions, taught by
       lecithin characterization by Willem van              n	 Modified lecithin characteriza-       Willem van Nieuwenhuyzen. He examined
       Nieuwenhuyzen, dealing with lecithin pro-      tion in solvents and empirical oil-in-water    the use of lecithins in a number of appli-
       duction, modification, emulsifying proper-     emulsion tests,                                cations such as instant agglomerated pow-
       ties, and analytical procedures. In the sec-         n	 HPLC (high-performance liquid         ders, baked goods, fat spreads, and choc-
       ond session, Eveline Frederick presented on    chromatography)-least significant differ-      olate processing. Judith van Peij-Visser
       emulsion preparation principles and equip-     ence analysis of phospholipid composi-         (Kerry Bioscience, Zwijndrecht, Nether-
       ment, followed by Paul van der Meeren          tion.                                          lands) presented the production, properties,
       teaching on the stabilization of emulsions           The short demonstration times of 30      and applications of fat-based mono-diglyc-
       from a physicochemical point of view.          minutes per group, and the large groups,       eride esters. In food production, combina-
             With this basic knowledge the partici-   made it difficult to run real experiments      tions of lecithins and these esters are often
       pants attended demonstrations in the labo-     with samples offered by participants. Sug- 
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