R&D Papers

Share This

SOURCE: EU Lipid Science Technology

by: Sabine Danthine, Sophie Delatte, Christophe Blecker, Kevin W. Smith and Krishnadath Bhaggan

Results of this research are useful for the fat industry as they could help to
develop new filling fats, based on shea stearin, with a reduced content of saturated fats, while maintaining
the desired physical properties of such specific products.

SOURCE: EU Lipid Science Technology

by: Joydeep Ray, Kevin W. Smith, Krishnadath Bhaggan, Zoltan K. Nagy and Andrew G. F. Stapley

This paper has two main practical applications: (i) Provides knowledge and
understanding of the crystallisation and polymorphic behaviour of isolated hard stearins, obtained from
enzymatic acidolysis of high oleic sunflower oil, which can be further used in CBE formulations. (ii) The
presence of minor components significantly delays the crystallisation of the stearins, confirming the
desirability of higher quality (less oxidised/hydrolysed) fat ingredients.

SOURCE: EU Lipid Science Technology

by: Veerle De Graef, Jeroen Vereecken, Kevin W. Smith, Krish Bhaggan and Koen Dewettinck

TAGs play an important role in determining the functional properties of fat-based food products such
as margarines, chocolate, and spreads. Nowadays, special attention is given to the role of the TAG
structure and how it affects functional properties such as mouth feel, texture, and plasticity. Key
to this research is the need to develop more healthy fats with a reduced level of trans and saturated
fatty acids (SFAs), while maintaining the desired properties.

SOURCE: Innovations in Food Technology

by: Geoff Talbot, Hennie Slager and Kevin Smith

It is interesting to look at the individual processes that chocolate goes through and try to define the common perceptions (and, in some cases, misconceptions) of what each of these is meant to do and on what parameters they depend.

SOURCE: Innovations in Food Technology

by: Geoff Talbot, Kevin Smith and Loek Favre

Fats in food products are dynamic ingredients in the sense that they are continually undergoing melting and recrystallisation as the temperature of the product fluctuates. While, in many cases, these temperature fluctuations are small enough not to cause significant changes to occur in the food there are numerous examples of where changes can take place that are noticeable.

SOURCE: Various Venues

by: Various

At IOI Loders Croklaan, we continuously strive to be at the forefront of technical developments and innovations in the field of oils and fats. This involves developing innovative products, improving processes, researching new areas, deepening knowledge and increasing expertise – all in order to create added value for our customers.

SOURCE: Inform

by: Geoff Talbot, Kevin W. Smith and Fred W. Cain

The wide range of different melting triglycerides in palm oil makes it highly versatile. Its versatility is increased when these different triglycerides are separated from each other. This can be achieved by solvent fractionation of the oil.

SOURCE: Hill & Knowlton - New York City, NY

by: Various

This expert roundtable was held to provide guidance to the food industry on possible replacement options for hydrogenated fats and trans fatty acids.

  • Moderator - Dennis Bier, M.D., Professor of Pediatrics, Baylor College of Medicine
  • Margo A. Denke, M.D. - Clinical Professor of Medicine, University of Texas Health Science Center, San Antonio
  • Joseph Judd, Ph. D. - Former Research Leader, Diet and Human Performance Laboratory, Beltsville Human Nutrition Research Center, USDA Agricultural Research Service
  • Richard O’Brien - Industry Consultant, Author, “Fats and Oils Formulating and Processing for Applications”
  • Fran Seligson, Ph. D. - Independent consultant and Associate Professor in the Nutrition Department at Penn State
  • Howard Weintraub, M.D. - Co-Clinical Director, Lipid Treatment and Research Center, New York University Medical Center, Clinical Associate Professor of Medicine

SOURCE: International Food Ingredients Magazine

by: Geoff Talbot

In recent years, one of the biggest issues concerning the use of fats has been that of trans fatty acids. To help manufacturers overcome these issues Loders Croklaan has developed a range of options which are summarised in this article.

SOURCE: Kennedy's Confection

by: Geoff Talbot and Kevin W. Smith

Of all the sensory characteristics of chocolate, hardness is probably the one first noticed by consumers as they either break or bite into the product. Although only exhibited in the end product it can be predicted from the solid fat content of the coating’s fat phase.

SOURCE: Lipid Technology

by: Geoff Talbot, Kevin Smith and Fred Cain

As the use of trans-containing fats in foods decreases so the use of alternatives based on fractionated palm oil increases. The way in which these fractions crystallise is important to the success of the product. POP is the main component of the middle-melting fraction of palm oil and therefore critical in this respect.

SOURCE: Manufacturing Confectioner Trade Journal

by: Geoff Talbot and Kevin W. Smith

The move away from hydrogenated coating fats is prompting companies to look at CBEs as alternatives, but also to look at lauric coatings. If the cocoa content of these coatings, however, is too high then fat bloom can result.

SOURCE: Manufacturing Confectioner Trade Journal

by: Geoff Talbot and Kevin W. Smith

The move away from hydrogenated coating fats is prompting companies to look at CBEs as alternatives, but also to look at lauric coatings. If the cocoa content of these coatings, however, is too high then fat bloom can result.

SOURCE: Bake and Take

by: Geoff Talbot

If we look at the trends and changes that have taken place over the past year or so with regard to fats they can generally be divided into two categories – reduction or elimination of trans fats and reduction of fat levels in general. Not surprisingly these have been the main areas of recent innovation and development in bakery fats.

SOURCE: Bake & Take Magazine

by: Geoff Talbot

Although used at only a fraction of a percent, release agents are critical to the success of many baked products. But which one should you choose?

SOURCE: International Food Ingredients Magazine

by: Geoff Talbot

Since August 2003, the EU has permitted the use of vegetable fats in chocolate throughout all member states. Up to that point vegetable fats were permitted in only seven countries. So what’s new?