Thursday, July 18, 2019

New AOCS Silver Corporate Members

AOCS Corporate Members not only support the Society, but also gain visibility and savings on exhibiting, advertising and membership. Learn more about our newest Silver Corporate members below and also view the entire listing of the more than 100 AOCS Corporate Members.

Introducing our new AOCS Silver Corporate Members:

Aboissa Commodity Brokers
Ariane Aboissa
Aboissa Commodity Brokers
Largo Arouche Do 396 2nd Floor
Republica, Sao Paulo Sp 01219-010, Brazil

Founded in 1987, Aboissa is a respected commodity broker in Latin America. Because of our vast knowledge of the global production chain, we have a broad view of business opportunities for each customer. We count on specialized brokers, who are focused on each product segment. From planning to after-sales, we are fully committed to excellence and developing long-term business relationships. Aboissa is exhibiting at the 2019 AOCS Latin American Congress.

Lipsa SA
Oscar Angrill
Ctra B-141 Km 4.3
Sta Perpetua 08130

LIPSA is a leading family business in the oils and fats sector. In our refinery we provide neutralization, discoloration, hydrogenation, deodorization, interesterification, physical refining, winterization, and fractionation of all types of oils and fats for a wide variety of applications. Our aim is to be an important supplier for the industry of all those countries in which we are present.

Young Living Essential Oils
Richard Carlson, member of AOCS since 2010, frequent sponsor of Health and Nutrition sessions at the AOCS Annual Meeting
3125 Exec Pkwy
Lehi, UT 84043-9572

Essential oils have enhanced lives for thousands of years, offering a variety of benefits from cosmetic and dietary purposes to spiritual and religious use. Young Living has always been at the forefront of bringing this ancient tradition to modern users, introducing millions to emotional, physical, and spiritual wellness that can be truly life-changing. Richard Carlson leads the team responsible for scientific research for Young Living, including the development of analytical test methods that determine the authenticity of essential oils

Monday, July 8, 2019

Upcoming #WebinarWednesdays featuring plant proteins

How to assess protein functionalityJuly 31, 2019
12:00 noon CST

Novel sources of proteins have gained much attention in the recent years due to the increasing global demand for protein and the growing market for vegan products. Plants, algae, yeast and by-products from the food industry such as oil meals are promising sources of novel proteins. To demonstrate their capacity to replace conventional food ingredients, producers must be able measure objectively the functionality of their products.

Presenter: Frédéric Baudouin, Project Manager, IMPROVE SAS

Register here

Structural and Functional Properties of Plant Protein Isolates and Hydrolysates for Various Applications
August 14, 2019
12:00 noon CST

This presentation will cover the evaluation of various plant proteins from pea, camelina, and pennycress, highlighting their structural and functional properties as impacted by extraction and functionalization procedures, as well as potential applications. Structural characteristics and functional properties of the protein concentrates, isolates and hydrolysates will be discussed and compared to reference proteins, whey protein isolate (WPI) and soy protein isolate (SPI).

Presenter: B. Pam Ismail, PhD, Associate Professor, Director, Plant Protein Innovation Center, Department of Food Science and Nutrition, University of Minnesota

Register here

Overcoming the Challenges in the Production & Utilization of Plant Protein Isolates in Food
September 4, 2019
12:00 noon CST

The utilization of plant proteins in food products has rapidly increased during recent years. The food industry prefers the use of plant protein isolates primarily due to their high protein content and high nutritional value. However, there are numerous challenges in formulating food products with plant protein isolates, particularly in achieving the target functional properties in the ingredients. This presentation reviews the challenges and opportunities associated with the production of selected plant protein isolates, with desired functional properties.  

Nagul S. Naguleswaran, PhD, Senior Associate Scientist, Global Research & Technology Ingredion Incorporated

Register here

Friday, July 5, 2019

Call for experts on avocado oil to participate in an Electronic Working Group

The Codex Alimentarius Committee on Fats and Oils has issued a call for Experts to participate in oversight of their review of avocado oil.

The intention is:

"To review all available data on the characteristics and origins of avocado oil with a view to revising the provisions for avocado oil; and to prepare a report of the EWG to be submitted to the Codex Secretariat, at least 3 months in advance of CCFO27 for circulation for comments at Step 3."

Details are available at this link:

The Usergroup name is CCFO-Avocado oil_2019

Please note there is an impending deadline for registration (July 31, 2019). Interested parties can register at; and Experts outside of Mexico and the USA may be directed to register through their respective Codex Points of Contact at LIST OF CODEX CONTACT POINTS.

Tuesday, July 2, 2019

Nominations open for 2020 AOCS Society and Scientific Awards

AOCS Society and Scientific Awards recognize leaders who advanced the science and technology of oils, fats, proteins, surfactants and related materials as well as members who dedicated their time and expertise to supporting AOCS for future generations of scientists.

Learn how to submit nominations at the links below.
AOCS Society and Scientific Awards will close for nominations on August 1, 2019.

If you have questions, please email