Monday, October 20, 2014

Collaborative Efforts for Sustainability in the Home Care Industry

AOCS surveyed voluntary collaborative efforts related to sustainability in the home care industry.

An inventory of activities and initiatives was developed and organized according to standard stages of an LCA. Case studies were selected from this inventory to highlight the scope and diversity of some of the current collaborative efforts. For each case study, the relevant life cycle stages impacted by the activity are highlighted for reference. The hope is that that these examples might serve as a guide or “roadmap” and inspire others to replicate or amplify such voluntary collaborative efforts globally, driving more meaningful change throughout the entire industry. The case studies presented in this report are not meant to represent an exhaustive list of collaborative efforts in the home care industry. Rather, they are offered as illustrative examples of creative actions and strategies voluntarily employed by organizations in this sector. Brief descriptions of additional collaborative activities are provided at the end of this report providing a broader perspective on the current state of voluntary collaborative efforts in the home care industry.



Wednesday, October 15, 2014

Processing of Fats and Oils Resources from AOCS -ON SALE!

Save 15% and enjoy free shipping on the following AOCS Press titles through November 7, 2014.  Be sure to use promo code PAF014. Also, watch your email for weekly Flash Book Sale announcements each week or sign-up to receive these announcements at publications@aocs.org.


Structure-Function Analysis of Edible Fats
Edited by Alejandro G. Marangoni
This book summarizes current modern approaches in the quantification of the physical structure of fats and its relationship to macroscopic functionality. With increased maturity of a field such as the physics of fats and oils, comes an increased need for more quantitative approaches to common problems encountered by industry. Read more...

Green Vegetable Oil Processing
Revised First Edition
Edited by Walter E. Farr and Andrew Proctor
This book addresses alternative green technologies at various stages of oilseed and vegetable oil processing, including: oil extraction technologies such as expeller, aqueous, and supercritical methods; and green modifications of conventional unit operations such as degumming, refining, bleaching, hydrogenation, winterizing/dewaxing, fractionation, and deodorization.  Read more...

Lipid Oxidation
Challenges in Food Systems
Edited by Amy Logan, Uwe Nienaber, and Xiangqing (Shawn) Pan
Lipid oxidation in food systems is one of the most important factors affecting food quality, nutrition, safety, color, and consumers’ acceptance. The control of lipid oxidation remains an ongoing challenge as most foods constitute very complex matrices.This book provides recent perspectives aimed at a better understanding of lipid oxidation mechanisms and strategies to improve the oxidative stability of food systems. Read more...



Monday, October 13, 2014

Where in the world are the #SweetScientists?

You can find me on Friday evenings in front of the TV watching “The Amazing Race”. In “The Amazing Race,” 11 teams of two race around the world for about 25 days, completing challenges along the way and competing for a grand prize of $1 million that goes to the winning pair. It is aired on US national television on CBS. And yes it is a competition. They are racing to be not-eliminated. Last team to arrive at a destination is out of the race.

This is the 25th season of The Amazing Race. Their silver anniversary for those who want to send a card or gift. But who to send that card/gift too? Well, this season there is an AOCS member on “The Amazing Race.” Maya Warren (AOCS member) has teamed up with Amy DeJong and their team is known as the SweetScientists. From their Race bios, Maya’s research focuses on ice cream and other frozen-aerated treats; Amy’s research is crystallization in confectionery products. That statement over-simplifies their research, but for many of us it is about ice cream and candy. Hopefully they have time to sample ice cream and confectionary along the way.

After 3 episodes the SweetScientists are still in the race and have gone to New York City, USA; US Virgin Islands; London and Oxford, United Kingdom; and Shetland Islands, Scotland. Next week they will be in Copenhagen, Denmark. Wonder what challenges await Maya and Amy while there?

You can watch "The Amazing Race" online, and keep up with them on Twitter with #SweetScientists.

Tuesday, September 16, 2014

Springer Author Academy Offers Courses for Journal Authors and Reviewers

Thousands of authors, peer reviewers, and editors have utilized the following resources from Springer. Most courses take just minutes of your time and you can earn a certificate of completion. Share these resources with colleagues and graduate and post doc students, then consider submitting an article to an AOCS journal today.

Wednesday, August 27, 2014

FDA's Regulatory Policies Related to Nutrition - FDA Announces Dietetics and Nutrition Webinar Co-Sponsored with the Joint Institute for Food Safety and Applied Nutrition (JIFSAN)

The FDA’s Center for Food Safety and Applied Nutrition (CFSAN) and JIFSAN are jointly sponsoring a Dietetics and Nutrition webinar September 22-23, 2014, from 11:30 AM until 3:30 PM EDT.  The webinar is designed for dietetic interns, students and faculty in dietetics and nutrition, and practitioners in dietetics, nutrition and related professional areas.  Other interested parties may also participate.  The purpose of the webinar is to communicate FDA’s nutrition and regulatory activities that are relevant to the practice of nutrition and dietetics.  In March, 2012, the Joint FDA/JIFSAN webinar covered current and basic information on food and nutrition regulatory processes.  As the information on these topic areas have advanced over the past two years, this year’s webinar will cover related new and updated information on food and nutrition regulatory processes.  More specifically, the agenda includes the following:

  •  September 22nd - Updating the Nutrition and Supplement Facts labels, including serving sizes; labeling claims; infant formula regulations; medical foods; seafood and health; and consumer research at FDA. 
  •  September 23rd - Color additives in foods; FDA’s regulatory programs on chemical contaminants food allergens; approaches to reducing sodium consumption; FDA’s GRAS notification process on the safety of live microbial cultures; partially hydrogenated oils (PHOs) and trans fat; overview of high-intensity sweeteners; and dietary supplements.

The webinar is designed to be interactive.  In addition to addressing questions at the end of each presentation, there will be case studies, quizzes and polls during the presentations. The Commission on Dietetics Registration of the Academy of Nutrition and Dietetics has approved this two-day webinar for up to seven continuing professional education credits.  A fee of $50 will be charged per registration.  Registration is available at: http://jifsan.umd.edu/register/registrant/fda-jifsan-webinar2014 .

Prerequisite information that will assist in understanding the content in this webinar has been archived at: http://jifsan.umd.edu/events/view/40 .  Reviewing the prerequisite information will be of particular importance to those not as familiar with FDA and its regulatory processes.  The following archival presentations are recommended as prerequisite information about the FDA food and nutrition regulatory processes, programs and recent activities in these areas:  Introduction to FDA and the food and nutrition regulatory process; overview of food labeling requirements; consumer education; international activities within the foods program; and FDA’s MedWatch reporting system.  These background presentations provide an excellent foundation for webinar participants and assist in a fuller understanding of the topics covered in the 2014 webinar. 

Find Out More




Tuesday, August 26, 2014

Free book chapter to celebrate 100 years of X-ray crystallography

Help celebrate the United Nations’ International Year of Crystallography by downloading a free book chapter (pdf) by Stefan H.J. Idziak of the University of Waterloo on “Powder X-ray diffraction of triglycerides in the study of polymorphism.” The chapter appears in AOCS Press’ Structure-Function Analysis of Edible Fats, which was edited by Alejandro G. Marangoni of the University of Guelph.

“X-ray crystallography has had a tremendous impact on the fats and oils industry,” notes Marangoni. “It allowed for the unambiguous assignment of specific crystal structures to certain functionalities such as the desirable form V of chocolate or beta prime in margarine and shortening. This has directed both fundamental research as well as application development in the fats and oils industry for the past 75 years. Many challenges still remain in this area, such as indexing crystallographic planes, but X-ray crystallography still remains one of the most important and useful tools in the study of fat structure and functionality.” 



Thursday, August 14, 2014

Kao Conducts Studies on Advanced Effective Use of Non-edible Raw Materials

In Research on Algae, Kao Finds Some Strains That Produce Medium Chain Fatty Acids, and Identifies Enzyme That Play an Important Role in the Biosynthesis Pathway

With the aim of contributing to the sustainability of society, Kao Corporation (President and CEO: Michitaka Sawada) promotes research activities for forward-looking environmental technologies, centering on advanced use of biomass, at the Eco Technology Research Center in the Wakayama Plant. In the research on algae, which is one of the major themes in this field, the company succeeded to find enzyme that can produce a large number of medium chain fatty acids-the main components of natural fats and oils (e.g. palm kernel oils and coconut oils), which are raw materials for surfactants in detergents, shampoos, and other related products. This finding presented a strong possibility that Kao, as a world pioneer, could acquire a non-edible raw material source of fats and oils that is natural and not consumed as food. The company will pursue the technological development for the production of fats and oils from algae with the aim of technical production.

Reportedly, potential for algae to produce fats and oils is more than ten times that of such natural resources as palm. In recent years, many research cases are reported on production of fats and oils, containing C16 to 18 fatty acids as a main component, to acquire new raw materials for fuels (biofuels) in replacement of fossil fuels. However, surfactants in detergents and shampoos and the base substances of various raw materials are C12 to 14 medium chain fatty acids. Therefore, the conventional scope of research on algae could not have been sufficiently applied.

The company found some strains that contained a large number of C12 medium chain fatty acids in C12 to 14 medium chain fatty acids through research activity on biotechnologies, which evolved from technologies involving enzymes for detergents. Additionally, as a first in the field of algae, the company identified a novel acyl-ACP thioesterase with high specificity to medium chain fatty acids from the genus Nannochloropsis. Kao expects that these findings will dramatically accelerate the breeding development of algae for large-scale production of medium chain fatty acids.

These results will be presented at the 1st Asian Conference on Oleo Science (September 8 to 10, 2014; Sapporo, Hokkaido, Japan; organized by Japan Oil Chemists' Society), the first conference of this kind in the entire Asian region.




About Kao

Kao creates high-value-added products to help consumers around the world enrich their everyday lives. Over 20 leading brands such as Asience, Attack, Bioré, Goldwell, Jergens, John Frieda, Kanebo, Laurier, Merries and Molton Brown are part of the lives of people in Asia, Oceania, North America and Europe and help generate about 1,300 billion yen (about $US13 billion) in annual sales. Kao employs about 35,000 people worldwide and has more than 120 years of history in innovation. Please visit the Kao group web site for updated information.
http://www.kao.com/group/en/group/