Lipid science: refining knowledge of fats & oils. (Pacific Oils 2000: An International Conference on Plant Oils and Marine Lipids)

From: Prepared Foods | Date: June 1, 1998| Author: | Copyright information

New functionalities and processing techniques of edible oil ingredients were main issues at the 'Pacific Oils 2000: An International Conference on Plant Oils and Marine Lipids' held in Auckland, New Zealand, in Nov 25-27, 1997. The most promising technology for processing edible oil is membrane separation. Other technologies that are being studied include degumming, free fatty acid removal and protein purification. These applications provide great potentials for improving the formulation of cocoa butter equivalents.

An international conference highlights new oil ingredient functionality and ...

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