Monday, August 20, 2018

Welcome Dr. Karel Hrncirik to the AOCS Uniform Methods Committee Flavor, Quality and Stability!

Dr. Karel Hrncirik, obtained his Ph.D. in Food Science from the University of Chemical Technology, Prague, Czech Rep. He is currently an R&D manager at Unilever, based in the Global R&D Centre years Dr. Hrncirik has been leading Unilever research program on the 3-MCPD issue. He is a member of several professional organizations and expert panels, an author of a number of scientific papers and book chapters, and a regular speaker at scientific symposia.
for Spreads and Dressings, The Netherlands. His main areas of expertise are food quality, oil handling and processing, product shelf-life, novel functional ingredients, and food safety. For the last ten

We are honored to have join Dr. Hrncirik join us in analytical methods development.

Are you inspired to get involved and make a difference?
If you would like more information on how to get involved please contact Scott Bloomer - Phone: +1 217-693-4830 | Email:

Friday, August 17, 2018

JAOCS Special Issue: Satisfying protein demand with plant and alternative proteins: Sources, quality, processing, modifications and applications

The Journal of the American Oil Chemists Society (JAOCS) has released a special issue focused on the sources, quality, processing, modification and applications of plant and other alternative proteins. According to guest editors Janitha P.D. Wanasundara and Mila P. Hojilla‐Evangelista, "The papers presented in this special issue provide a snapshot of the research and information currently available in relation to the growing interest in plant proteins and alternative proteins, which is quickly becoming its own industry."

This special issue is the result of a fruitful collaboration between JAOCS and the AOCS Protein and Co-Products (PCP) Division. More than fifteen PCP Division members contributed to the 18 articles in this special issue.

Read 'JAOCS Special Issue: Satisfying protein demand with plant and alternative proteins: Sources, quality, processing, modifications and applications'


Achieving Your Goals by Helping Others Achieve Their Goals
James A. Kenar


Satisfying Protein Demand with Plant and Alternative Proteins
Janitha P.D. Wanasundara Ph.D., CFS Mila P. Hojilla‐Evangelista Ph.D.

Special Issue Articles

Protein Solubilization
Shridhar K. Sathe Valerie D. Zaffran Sahil Gupta Tengfei Li

Technoeconomic Prospects for Commercialization of Brassica (Cruciferous) Plant Proteins
Edmund Mupondwa Xue Li Janitha P. D. Wanasundara

Changes in Corn Protein Content During Storage and Their Relationship with Dry Grind Ethanol Production
Divya Ramchandran Mila P. Hojilla‐Evangelista Stephen P. Moose Kent D. Rausch Mike E. Tumbleson Vijay Singh

Grain Thin Stillage Protein Utilization: A Review
Kornsulee Ratanapariyanuch Youn Young Shim Daniel J. Wiens Martin J. T. Reaney

Rice‐Endosperm and Rice‐Bran Proteins: A Review
Mohammed K. W. Al‐Doury Navam S. Hettiarachchy Ronny Horax

Composition and Phosphorous Profile of High‐Protein Rice Flour and Broken Rice, and Effects of Further Dry and Wet Processing
Keshun Liu

Making Kafirin, the Sorghum Prolamin, into a Viable Alternative Protein Source
Janet Taylor John R. N. Taylor

Structural Characterization and Functional Properties of Proteins from Oat Milling Fractions
Mallory E. Walters Chibuike C. Udenigwe Apollinaire Tsopmo

Composition and Functional Properties of Saline‐Soluble Protein Concentrates Prepared from Four Common Dry Beans (Phaseolus vulgaris L.)
Mila P. Hojilla‐Evangelista Nongnuch Sutivisedsak Roque L. Evangelista Huai N. Cheng Atanu Biswas

Stability and Bioavailability of Curcumin in Mixed Sodium Caseinate and Pea Protein Isolate Nanoemulsions
Manispuritha Yerramilli Natalie Longmore Supratim Ghosh

Application of Barley‐ and Lentil‐Protein Concentrates in the Production of Protein‐Enriched Doughnuts
Ewelina Eckert Wendy Wismer Kosala Waduthanthri Oksana Babii Jingqi Yang Lingyun Chen

Yogurt Fortification with Chickpea (Cicer arietinum) Flour: Physicochemical and Sensory Effects
Xi Chen Mukti Singh Kanika Bhargava Ranjith Ramanathan

Emerging Camelina Protein: Extraction, Modification, and Structural/Functional Characterization
Claire Boyle Lucy Hansen Chelsey Hinnenkamp Baraem P. Ismail

Plant RuBisCo: An Underutilized Protein for Food Applications
Elisa Di Stefano Dominic Agyei Emmanuel N. Njoku Chibuike C. Udenigwe

Canola Protein: A Promising Protein Source for Delivery, Adhesive, and Material Applications
Nandika Bandara Ali Akbari Yussef Esparza Jianping Wu

Preparation and Properties of Solution Cast Films From Pennycress Protein Isolate
Gordon W. Selling Mila Hojilla‐Evangelista William T. Hay Kelly D. Utt Gary D. Grose

Antioxidant Properties of Flaxseed Protein Hydrolysates: Influence of Hydrolytic Enzyme Concentration and Peptide Size
Ifeanyi D. Nwachukwu Rotimi E. Aluko

Remember - with your AOCS membership, you enjoy free access to all current and back issues of JAOCSLipids and Journal of Surfactants and Detergents (JSD).  Just login to your account.

Wednesday, August 8, 2018

2017-2018 Olive Oil Sensory Recognized and Accredited Panels

AOCS would like to thank all of the panels that participated during the 2017-2018 Olive Oil Sensory Panel test. Several labs have been awarded for excellence in testing.

AOCS Recognized Panels
Panels that scored a low SPN score in the AOCS proficiency testing program in 2017–2018.
Congratulations to the winners:

Fabrica Torrejano, Riachos, Portugal J-Oil Mills, Inc., Kanagawa, Japan Multichrome Lab, Athens, Greece
NSW Department of Primary Industries, Wagga Wagga, Australia
Pompeian Inc., Maryland, USA
Sunset Olive Oil LLC, California, USA
Shozu Olive Research Institute, Kagawa, Japan

AOCS Accredited Panels
SPN score of 5 or less in the 2017–2018 proficiency program.
Must be an AOCS member in good standing and have a signed agreement that states all of the requirements for testing were met.

Sue Langstaff, Applied Sensory, California, USA
Dean Wilkinson/Patricia Darragh, California Olive Oil Council, California, USA
Emmanuel Salivaras, Multichrome Lab, Athens, Greece
Donna Seberry, NSW Department of Primary Industry, Wagga Wagga, Australia
Maria Garzon, Pompeian, Inc., Maryland, USA

Find out More

Friday, August 3, 2018

Explore the most popular AOCS content from 2018 — so far

It is hard to believe we are already halfway through 2018! As the end of the year approaches, we want to share with you some of our most popular content so far!

Top AOCS Premium Content Library resource
Most active inform|connect thread
Top meeting presentation download

Most downloaded 2018 Methods
Top content from Lipid Library (second time running!)
Most downloaded book chapter from the AOCS Press and Academic Press titles
Most viewed INFORM magazine article
Most popular INFORM SmartBrief item

Journal of the American Oil Chemists' Society (JAOCS)
 Journal of Surfactants and Detergents (JSD)

Share this valuable content below with your peers when you encourage them to join AOCS. Did you know that you will earn a US $10 Visa gift card for every new member you inspire to join? Tell your colleagues about the positive impact of your AOCS membership and let them know they can save more than US $60 on membership and gain access to current and archived issues of all AOCS journals as well as the AOCS Premium Content Library on inform|connect through the rest of the year.

Thursday, August 2, 2018

Fat Transitions in Ice Cream - #WebinarWednesday with AOCS Member Rich Hartel

Why is fat important in ice cream?

What is partial coalescence and what factors affect it?

How is the fat phase controlled to form large fat globule clusters?

Find out in this webinar with AOCS Member Rich Hartel.

Fat Transitions in Ice Cream
August 29, 2018
12:00 noon CDT

In this webinar, the mechanisms that underlie and the parameters that influence partial coalescence of fat globules in ice cream will be discussed, along with the ramifications of high or low partial coalescence on product quality. 

To meet the Standard of Identity, ice cream must contain at least 10% milk fat, with some premium products containing upwards of 16-18% fat. The small (1 µm) globules found in ice cream mix undergo changes during freezing, partially coalescing into large (50-100 µm) clusters of fat globules. The individual fat globules begin to share liquid oil under the intense shear forces within the freezer, but full coalescence is prevented by the network of fat crystals contained within each globule. To promote partial coalescence, it is necessary to weaken the fat/serum interface through addition of emulsifiers that displace the milk proteins. 

This webinar is organized by the AOCS Young Professional Common Interest Group (YP-CIG). The YP-CIG aims to bridge the gap between new and established professionals in the fats and oils industry by providing opportunities for professional development, networking and AOCS leadership. 

About the speaker: 

Dr. Hartel had been a faculty member at UW-Madison for 32 years, conducting research on various phase transitions (sugars, ice, fats, etc.) and teaching numerous courses on food processing and engineering. He has considerable experience in physico-chemical aspects of fats and oils, including the mechanisms behind partial coalescence. Dr. Hartel is past Editor-in-Chief of JAOCS.