Understanding the functionality of alternatives to partially hydrogenated oils and solutions for saturated fat reduction
MINNEAPOLIS, July 15, 2016 /PRNewswire/ -- Cargill scientists, in conjunction with food scientists from academia, will discuss strategies to improve functionality of fats and oil systems as partially hydrogenated oil (PHO) replacements in bakery products on July 18 during the Institute of Food Technologists (IFT) annual Food Expo in Chicago.
The speakers will discuss different ways to bring structure to fats and oils systems as healthier alternatives to PHOs. Bob Wainwright from Cargill's Global Edible Oil Solutions business will discuss consumer preferences toward fats and the array of solutions to address the functional alternatives to PHOs that preserve product attributes consumers expect in baked goods. Dr. Silvana Martini from Utah State University will present recent research on the use of high intensity ultrasound as a way to change the crystallization behavior of fats. Dr. Alejandro G. Marangoni from the University of Guelph, Canada, will discuss the functionality of structured emulsions in baking applications. Fernanda Davoli from Cargill's Global Food Research will talk about how materials science can be used to speed up the development of fat systems for bakery applications.
During the sessions presented at IFT, attendees will hear about theoretical and practical approaches to saturated fat reduction. There will be opportunities for audience Q&A during the sessions.
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