Lipid Crystallization II: Processing and Fat Blends

Session Chair(s)

• 

  Gianfranco Mazzanti, Dalhousie University, Canada

  Associate Professor
  Process Engineering and Applied Science
  Dalhousie University
  Halifax, NS, Canada
• TR

  Tom Rimaux

  Science & Technology Manager Plant Based Food Solutions
  Vandemoortele, Belgium

Presentations:

• 3:35 PM – 3:52 PM EDT

  Tempering of cocoa butter and chocolate using lecithin fractionated phospholipids
  

  Presenting Author: Anna Bohachyk – University of Guelph
• 3:52 PM – 4:09 PM EDT

  Binary blends of anhydrous milk fat and cocoa butter - solidification, thermal and polymorphic behaviour
  

  Presenting Author: Khakhanang Wijarnprecha, PhD – Toronto Metropolitan University

  Co-Author: Sopark Sonwai (he/him/his) – Silpakorn University

  Co-Author: Derick Rousseau – Toronto Metropolitan University
• 4:09 PM – 4:26 PM EDT

  Compatibility between cocoa butter and different milk fat fractions
  

  Presenting Author: Derick Rousseau – Toronto Metropolitan University

  Co-Author: Sopark Sonwai (he/him/his) – Silpakorn University

  Co-Author: Khakhanang Wijarnprecha – Toronto Metropolitan University
• 4:26 PM – 4:43 PM EDT

  Impact of interesterification on double-stage fractionation of palm oil
  

  Presenting Author: Veronique J. Gibon, Ph. D. (she/her/hers) – Artemis Lipids by VG

  Co-Author: Joost Coudron – Vandemoortele

  Co-Author: Tom Rimaux – Vandemoortele

  Co-Author: Sabine M. Danthine, PhD (she/her/hers) – University of Liège
• 4:43 PM – 5:00 PM EDT

  Enhancing Oil Binding Capacity in a Palm-Kernel Based Fat: Impact of Processing Conditions and Physical Properties
  

  Presenting Author: Melissa A. Marsh, PhD – Utah State University

  Co-Author: Nabila Anjum, Masters (she/her/hers) – Utah State University

  Co-Author: Farnaz Maleky – The Ohio State University

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