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MEETINGS

Topics in New Orleans: data, research, profitsThis report was prepared by AOCSTechnical Director Richard Caeurili.

Morethan 225 registrants andguests mel in the DoublelreeHotel in New Orleans March

8-10 for the 1998 Oilseed Confer-ence, the 47th of the series.

Following a plenary lecture byDale Gustafson of Salomon-Smith-Barney addressing trends in the worldproduction and consumption ofoilseeds, the themes for the three ses-sions were "Benchmarking in the OilIndustry," "USDA/ARS ResearchEmphasis on Vegetable Oils:' and"Maximizing Profit in Oilseed Crush-ing and Oil Refining:'

Gustafson. who is based in Chica-go, presented a convincing case for aprojected increase in world oilseedproduction. The increase in both U.S.consumption and production of oiland oilseed meal was discussed in theframework of increased acreage andproduction methods. The balancebetween oilseed supply and demandwas also discussed in terms of the pre-vailing EI Nino weather patterns.

In similar weather occurrences pre-viously. soybean production has beenadversely affected in the UnitedSlates. although cottonseed supplieshave been less volatile. A further com-plication for the 1998 market will bethe availability of oilseeds from SouthAmerica. If forecasts of a good har-vest are realized. that will have a sig-nificant impact on oilseed Futures. Asthe money market plays lin ever-increasing role in determining theprice of oltseeds. EI Nino and theAsian currency crisis continue toaffect the price and supply of palm oil,leaving soybean futures bullish, butoilseed meal futures bearish.

The discussion of benchmarkingwas led off by Mark Czarnecki of theBenchmarking Network. Using theexample of the natural gas industry. hedescribed the process of research.identification of industry leaders, sur-vey, database preparation, and finalreport submission as rapid (withinapproximately six months) and low-cost (approximately $3,000 per

client). In the process of benchmark-ing. a small number of activities arecompared by participants within thesame industry (e.g., sales and market-ing) and key factors are identified.Afler the survey, meetings are heldbetween industry members. A numberof participants from other activitiesalso are invited to provide different

of balance sheets to follow all aspectsof yield measurement in oil refineries.Careful attention to the accurate mea-surement of actual values and theircomparison with theoretical valuesgive an indication of the points atwhich inefficiency compromises thepotential yield of the refining process.Final analysis involved the quantifica-tion of the "unaccountable loss" asopposed to the "accountable loss" andthe "known plant loss;" the results ofsuch determinations give rise 10 avalue which must be compared to an"acceptable loss." The presentationson benchmarking provided a valuableinsight into the deliberations neces-sary to eliminate waste and ensure thesurvival of a competitive business.

The second session focused on theresearch work of the U.S. Departmentof Agriculture's Agricultural ResearchService (ARS). A recurrent themethroughout the presentations was theuse of modified crops to provide novelsources of specific fats. ARSresearcher Rich Wilson, based atNorth Carolina State University inRaleigh. described the development ofnew soybean lines through traditionalselection to produce oils with alteredfauy acid composition. Through thiswork, the pathways of unsaturatedfatty acid synthesis were elucidatedand strains were produced that gave adesired fatty acid composition withoutcompromising either oil or proteincontent. In some cases enhanced lev-els of antioxidants and protein func-tionality were also achieved. TomFoglia from the USDA EasternRegional Research Center in Wynd-moor, Pennsylvania, described workaimed at developing value-addedproducts for a variety of applicationsthrough the use of lipases to harvestspecific fatty acids [INFORM8:640-650 (1997)1, the biosynthesisof biopolymers, the formation of oxy-genated fatty acids by immobilizedenzymes, and the production ofbiodiesel from inexpensive feedstock.Peter Wan of the USDA SouthernRegional Research Center (SRRC) in

[continued on page 441)

and outside-the-box solutions. Such aprocess was described as cost-effec-tive and timely and could be complet-ed as an adjunct to an associationmeeting. The benefits for a progres-sive company were described as"enlightenment through sharing' inthe "exploitation of a competitiveniche."

The results of benchmarking weredescribed by Billy Clark of the YazooValley Oil Mill in Greenwood, Mis-sissippi. He presented informationabout the Cooperative Oil Mill Sur-vey. In describing the results of the1989-90 survey, Clark pointed out theadvantages gained from comparisonof the data supplied by the variouscooperating mills. Mean values for allaspects of the mill activities are gen-erated. The different procedures canbe compared to understand the basisfor the variations about the mean.Valuable insights into the businesspractices of each mill are obtained,and options for better resource man-agement can be generated. JohnWright of Owensboro Grain Co. inOwensboro, Kentucky, further devel-oped the discussion by stressing thatmaximum processing yields are onlypossible through attention to detail.He stressed the need for properlytrained staff, accurate measurement ofthroughput, implementation of bestmanagement practices. and plantautomation. Giles Farmer completedthe session by demonstrating the use

tNFORM.Vol. 9, no. 5 (May 1996)

MEETINGS

(continued from page 44/) margarine products. Several commer-cial products have been based on earlywork in this area, and the potential forthis approach is bright for the future.although there are some problems tobe solved in the use of soybean oil 10provide a stable product with con-sumer appeal.

The third session covered profitmaximization. Minimizing environ-menial costs was discussed by MikeBoyer of Applied Engineering andScience in Atlanta, Georgia, whereasthe effect of the OSHA 1910-119 reg-ulation was covered by Mark Strubeof Process Systems Inc. (PSI) ofMemphis, Tennesse [INFORM8: 1253-1260 (1997)). Robert Stroupof French Oil Mill Machinery Co. inPiqua, Ohio, looked into the cost of

and phospholipids from oilseeds. Fur-ther development of this techniqueallows the isolation of relatively puresamples of individual phospholipidsby a supercritical fluid cbromatogra-phy technique. While many supercru-cal Fluid techniques remain moreexpensive to operate than classicalsolvent extraction, there is a readyapplication for these techniques in theisolation of specialty oils andnutraceuticals. Furthermore, the tech-niques of transesrerification and ran-domization of triglycerides can beperformed under supcrcrirical condi-lions. The final presentation by GaryList covered the use of new crop oilsas substrates for the formulation offood oil products. Blends of these oilswith palm oil and interesterified oilsprovide a range of margarine oils suit-able for incorporation into diverse

New Orleans described the 50· yearcontribution this utilization researchlaboratory has made to lipid analyticalmethodology and industrial applica-lions. From the conrribarions of A.E.Bailey more than 50 years ago to thelatest color-in-oil study. New Orleanshas been a regular contributor to themethodology adopted by AOCS. Alively discussion followed Wan'sdescription of attempts to reduce theproblems associated with the use ofn-hexane in solvent extraction of oils.

This session was completed by twopresentations from the USDA Nation-al Center for Agricultural UtilizationResearch in Peoria, Illinois. JerryKing outlined recent advances insupercritical fluid technology for thestepwise extraction of tocopherols, oil, (continued on page 445)

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INFORM, Vol. 9, no. 5 (May 1998)

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445

MEETINGS

[continued from l)(lge 443) use of biotechnology to alter oilseedcharacteristics and produce profitabletailor-made oilseed crops.

Thirteen posters were also avail-able for viewing between sessions.Five were presented by Iowa StateUniversity. covering pilot plant opera-tions. volatile flavor compounds. andphospholipid and fatty acid composi-tion. Soybean products were discussedon three posters from the NationalResearch Center in Cairo. Egypt. Theremainder were presented by USDAresearchers. Posrers were concentratedon coli on seed, gossypol, and tungfruit.

There were 32 tabletop displaysfrom industry suppliers. Exhibitswere available during the openingmixer. breakfasts, and lunches, andparticipants were able to meet anddiscuss with a broad spectrum of

suppliers covering many aspects ofthe oilseed industry. Door prizescontributed by exhibitors wereawarded to participants at the closinglunch. Ron Christenson, corporatevice president and chief technologyofficer 31 Cargill Inc. gave the finaladdress. Christenson, who is incharge of technology throughoutmore than 800 Cargill installationsworldwide, made a passionate pleafor the oilseed industry to becomepolitically more active. Based on hisexperience with international tradeissues. he asked persons anendingthe luncheon to support free-tradeinitiatives and become much moreinvolved in global issues.

The annual conference is spon-sored by AOCS, the National Cotton-seed Products Association, and theUSDA SRRC.

energy in the crushing and processingindustry. Energy costs can be man-aged to yield a higher profit margin ifcarefully addressed at each stage ofthe process.

Many of the discussions in this ses-sion were a natural follow-up to thebenchmarking presentations of thefirst session. In a funher presentation,Leo Walsh of Henkel in LaGrange,Illinois. discussed the recovery oftocopherols from deodorizer distillatesand their importance as a value-addedproduct IlNFORM 9:78-83 (l998)}.What was previously considered as awaste product and often used as fuelcan now, under the right conditions,be a valuable addition to the productsgenerated in a refinery. LenoraHoward from Monsanto described the

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INFORM, Vol. 9. no. 5 (May 1998)

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MEETINGS

SCI examines hydrogenation systems, useThis report was provided by KurtBerger. (j consultant based in London.England.

One hundred two registrants from 11countries assembled on Feb. 26, 1998.at the Belgrave Square (London)headquarters of the Society of Chemi-cal Industry (SCI) to discuss the tech-nology and application of hydrogena-tion.

In his introduction of the modera-tor for the morning session, DavidRobinson reminded the audience thatDobereiner first reported the catalyticinteraction of hydrogen with platinum,causing spontaneous inflammation.Today hydrogenation of edible oilscould be at a turning point, based onthe reports of Walter Willen on thepossible relationships between transfatty acids and heart disease asdeduced from epidemiological studies.The first speaker was Basil Patterson,the retired manager of the hydrogena-tion plant at Unilever's BromboroughIacrory, He gave a historic review,moving from Sabatier and Senderen's1896 patent for vapor-phase hydro-genation to Nonnann's patent for liq-uid oils in 1901. The review drew onoriginal notes of George Crosfield. By1913, 183 patents had been taken outworldwide, and both Lever in GreatBritain and Procter & Gamble in theUnited States were in production. Pat-terson mentioned process develop-ments at Jurgens and Van den Berghfrom 1920 onward and at Denofa inNorway. He then went on to describea variety of plant designs of the pastand present.

Next Robert Hasten, a consultantand former AOCS president, reviewedrecent developments as a basis for hisforecasts for the future. The use ofhydrogenation showed strong growthbetween 1930 and 1960, as vegetableshortenings replaced meat fats, andthen leveled out as worries about satu-rated fat consumption grew. Presentproduct ranges encompass low satu-rates and low or zero lrans-containingmargarines. but for many consumersprice overrules nutritional desiderata.

Current plant modernizations con-

tinue to include hydrogenation capaci-ty, but design improvements. togetherwith in-line readout of refractiveindex, enable much better utilizationof the converter. he said.

For the future. there has been inter-est in fixed-bed hydrogenators usingprecious metal catalysts. These oper-ate at much lower temperatures, butrequire very clean feedstocks.

Hydrogenation in a supercriticalsolvent is actively being researched.Both propane and carbon dioxide arebeing studied. The single-phase reac-tion is about 1,000 times faster than inconventional systems.

Hastert said that nutritional consid-erations will continue 10 influence thedirection of developments. ln answerto a question, he said that in the Unit-ed States interesterification. togetherwith a fully hydrogenated hard stock,has not been used significantly.

Martin Hilder from Unilever in TheNetherlands brought the group downto earth with his advice on safety inreactor design. The main safety risksduring hydrogenation operations arethe formation of an explosiveair-hydrogen mixture and the devel-opment of excess pressure. Possiblecauses have to be analyzed and thenpreventive measures designed for eachone.

Thus, there should be restriction onthe overpressure of all supplies. i.e.,oil feed. steam. hydrogen and nitro-gen, by suitable valves and, whereappropriate, orifice sizing.

To avoid water leaks from coils,regular inspections, leading toreplacement when necessary, wereadvised. Owing to more effective useof converters, the life of coils tendedto be shorter.

The risk of hydrogen explosions isgreatest when breaking the vacuum,e.g .• before filtration. and thereforethis should be done with nitrogen andnot air.

Hilder advised that, in case of asudden pressure rise, the first actionshould be to stop agitation. whichwould stop further reaction.

During the general discussionperiod. a number of other sugges-

tions were made. These included (a)opening to vacuum to remove excesshydrogen, (b) venting to air (but inone instance the vented gas wasignited by static and burnt the roof).and (e) shutting off the hydrogensupply.

A case study in reactor designprovided the next topic. Ray Cook ofEbortek was asked to design a hydro-genator for 25-50 liters that accu-rately mimicked full-scale plant per-formance. He chose a loop reactorvessel in which circulation and mix-ing of the phases were through aneductor nozzle. The stainless steelvessel was heated by a jacket usingthermal oil. The heating unit wasplaced outside the hydrogenationroom. Cooling was also through thejacket. Hydrogen metering 10 1%accuracy was achieved with a one-cubic-meter cylinder fitted with anaccurate gauge.

The unit has performed satisfacto-rily for a year. The design has nowbeen modified into a dual-purposeunit, also performing interesterifica-uon. This required the addition of asystem for adding ingredients andreagent. and of a condenser to removemethyl esters if desired.

The discussion then moved fromplant design to developments in cata-lysts. Wicher Koetsier fromUnichema recalled that nickel usagehad fallen from one kilogram per tonof oil processed in 1920 to aboutone-quarter kilogram of nickel perton in 1990; catalyst surface area hasbeen increased from 70 squaremeters per gram of nickel in 1970 to180 square meters by 1993. Catalystselectivity was affected by the poresize of the support. The commonestsupport was kieselguhr with pores of3-4 nm, as had silica, while aluminahad a pore size of about 10 nm. Asan example, when soy oil is hydro-genated to an iodine value of 80. themelting point obtained with the larg-er pore size was 6°C lower. It wasforeseen that in the future therewould be more one-time use of cata-lyst, more full hydrogenation of oils,and less processing of fish oils. The

INFORM. Vol. 9. no. 5 (May 1998)

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MEETINGS

demand for better activity, selectivi-ty. and filtration properties wouldcontinue, though fiherability wasless of a problem with single uses ofcatalysts. Fixed-bed technology isexpected to come into use for fullhydrogenation when the scalerequired is 200,000 Ions/year ormore. The process requires long runsand well-refined input oils. Homoge-neous phase catalysis does nOIappear 10 be feasible for food usebecause of the difficulty in removingcatalyst residues.

During the afternoon, RalphTimms, currently chairman of SCI'sOils & Fats Group, served as modera-tor for the program.

In the last paper on processingaspects, Albert Dijkstra, consultant,looked at alternative methods forobtaining the consistencies required inmany applications of fats. Essentially

these methods involved tnteresterifica-tion and fractionation. The cheapestand most widely used interesterifica-tion process is to randomize a triglyc-eride oil or a blend of oils, using analkali catalyst. most usually sodiummethoxide. The dry neutralized oilsare reacted at 80-IOO°C for 15-30minutes. The catalyst is then deacti-vated by adding water or dilute acid;the oils are washed. bleached, anddeodorized. Applications include therandomization of lard 10 prevent unde-sirable crystallization, of partly hydro-genated sunflower oil with palm oil ora liquid oil, \0 prevent ~ crystallinity;the preparation of hardstock from afully hydrogenated lauric and a nolauric oil or from palm stearin with alauric oil; and the preparation of con-fectionery fats.

Directed interesterification is amodified process in which the reac-

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tlon mixture, after a starting periodunder normal conditions, is cooledand maintained at a temperature atwhich high-melting glycerides crystal-lize out. This disturbs the reactionequilibrium so that more saturatedglycerides are formed. As a result. asolids content profile can be obtainedthat is very different from the original.For example. sunflower oil can pro-duce sufficient high-melting fractionto develop a consistency suitable formargarine. Because of the longer reac-tion times. this process is more expen-sive to operate.

lnteresterificution with enzymes isthe most expensive of the three pro-cesses now available, but by using 1,3stereospecific enzymes, high-valuecocoa butter-equivalent fats can bemade.

Fractionation is a two-stage pro-cess consisting of crystallization at achosen controlled temperature. fol-lowed by separation of the crystals byfiltration or centrifugation. It is todaymost widely applied to palm oil. Thecharacteristics of the fractions dependon the temperature of crystallizationand the efficiency of the separationmethod employed. In recent years.membrane filters have come into use.Such filters apply pressure directly tothe crystals in the filter press andenable effective separation of theolein. Midfractions can be made frompalm oil of quality suitable for use ascocoa butter equivalents.

Eugene Hammond from UnitedBiscuits presented the first of fourpapers giving the food manufacturer'sview of hydrogenated fats. In bakedproducts, the fat characteristicsrequired are different for dough fats.for cream fillings and coating applica-tions, and for laminated products.

A number of physical propertieswere listed as being of importancefor functionality, i.e .• solid-fat con-tent. crystalline phase, emulsifyingor aerating capacity, viscosity orplasticity. and, in complex products.migration tendency and compatibili-ty. Animal and fish oils currently arenot used much for functionality pur-poses. and therefore the mainsources to be considered were palm.

[continued on page 451)

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MEETINGS

[continued from page 448) oils to I% or below, but solid fryingfats have been losing favor, and there-fore the hydrogenation conditionsneed to be selective. using a higherlevel of fresh catalyst and relativelylow reaction temperature. Semiliquid,pourable long-life frying oils are now

available that have low levels of transand saturated acids.

Peter Clough of Karlshamns Lim-ited dealt with hydrogenated fats forconfectionery usc. The requirementfor a sleep solids content/tempera-ture profile in a cocoa butter replacer

palm fractions, soybean, rapeseed,sunflower. coconut, palm kernel, andpalm kernel fractions. Oils wereoften partly hydrogenated and/orblended.

Although dough fats require a shal-low solid fat-temperature profile.cream fats require a steep curve. whilelauric coating fats must show a stillSleeper curve. In the latter two appli-cations, solids content above 35°C hasto be minimal to avoid a waxy effectin the mouth.

For this purpose. palm oil (with 5%solids above 35°C) could be blendedwith 15% hydrogenated soy or rape-seed oil containing about 52% transacids. The blend showed eutecticbehavior about 35°C. Currently soyoil is not used because of consumerconcerns about genetically modifiedoils.

In biscuit (cookie) doughs, theshortening has to be evenly distributedover the flour particles. which inhibitsdevelopment of the gluten and ensuresa "short" eating character. The desiredplasticity depends on the quantity ofsolid fat and crystal size and shape,which in turn depends on the poly-morphic fonn.

In cream fillings, the solids contentof the fat retains air and imparts suffi-cient body to enable the filling to bedeposited mechanically. However, suf-ficient liquid also is required at thismoment to enable the top portion ofthe biscuit (cookie) sandwich toadhere. Thereafter. full crystallizationshould be rapid, but the filling shouldmelt rapidly in the mouth and thereshould be no oil migration into thebiscuit.

While palm/palm stearin blendsmeet some of these criteria. they tendto fractionate, or "oil-out," in prod-ucts, leading to bloom. The presenceof some hydrogenated oil in theblends helps avoid this.

Adam Thomas of Anglia Oilsdescribed the benefits of hydrogena-tion for frying oils. For repeated use,the increase in stability is needed.Hydrogenation also improves thecolor and increases melting points. Itis necessary to reduce the linolenicacid content of soybean and rapeseed

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INFORM, VOl. 9, no. 5 (May 1998)

452

can be met by hydrogenating to ahigh trans-acid content: in an exam-ple of a rapeseed oil-palm blend, alevel of 65% trails-IS: I acids wasobtained. Melting characteristicscould be further improved by frac-tionation. Lauric oil-based cocoabutter substitutes can be made byhydrogenation of palm kernel oil or,for higher-quality products. byhydrogenating palm kernel stearin.

Fats for confectionery fillingsmust be compatible with the choco-late coaling. must crystallize rapidly,and must have stable flavor. Hard-ened rape/palm or hardenedsoy/palm blends are suitable. For tof-fees and caramels. which are water-continuous systems. the specifica-tions were less stringent.

In ice cream comings, a meltingpoint below 30De together with some

MEETINGS

elasticity is needed. Hardenedcoconut-rapeseed blends with rapidsetting times often are chosen.

Finally, Andy Baldock of VanDen Bergh Foods Ltd. dealt with oilsin margarines and spreads from thepoint of view of Unilever's currentformulation policy. This policy is toreduce trans and saturated fatty acidcontents as far as possible. Thisobjective has been helped by the cur-rent high price of fish oils, whichmade them an unattractive ingredi-ent.

Zero trans-fallY acid productscould be achieved by a combinationof complete hydrogenation, frac-tionation, and interesterificationtechniques discussed earlier in theday.

The current position was that softtub products had been changed from

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14% saturated and 34% trans to 1%and 24%, respectively, with the liq-uid oil content increasing from 74%to 82%. The blend cost isunchanged.

The changes achieved in hard tubproducts were even greater. with sat-urated acids decreased from 34% to1% and trans acids from 58% \0

29%, while liquid oil increased from40% to 76%. Moreover, the blendcost thereby was reduced. To main-tain the desired consistency andspreadability characteristics, the pro-cessing conditions in the chiller haveto be specially adapted. Full hydro-genation was replacing partial hydro-genation, and this required morethorough oil pretreatment. It may bedesirable \0 use fully refined rape-seed oil as input. Iodine valuesbelow I are desirable, and this cre-ates special demands on hydrogenand catalyst quality.

The meeting concluded with adiscussion period in which all thespeakers and a large proportion ofthe audience participated actively.The nutritional aspects of trails andsaturated fats had formed an under-current in most of the papers duringthe day, and were extensively com-mented upon. Clearly many foodproducts have a basic requirementfor solid or consistent fats, and thussome level of saturated andlor trellisacids is inevitable. It was also clearthat many European populations hadexisted for past centuries on dietscontaining solely milk, beef or pigfats, with an associated Iralls andsaturated acid level. The Europeanindustry has been doing well inreducing the levels of these compo-nents in its products and furtherprogress could be expected.

To ensure that the meeting mealbreaks also provided intellectualstimulus, a poster presentation andsix commercial exhibition stands.The poster from Birmingham Uni-versity demonstrated the advantagesof a cocurrent down now contactorfor hydrogenation using a palladiumcatalyst. Exhibitors showed text-books, laboratory-scale hydrogena-tion, and general reactor equipmentand analytical instruments for on-line testing.

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Pacific Oil, 2000 conference participants gathered for a group photo during the conferanca held Nov. 25-28,1997, In Auckland, New Zealand. Approximately 130 persons ahanded.

Pacific Oils 2000: report from New ZealandThis report was prepared by K.K.Carroll, director of the Centre forHuman Nutrition ot the University ofWe.ftem Ontario ill Landon. Ontario,Canada.

researchers, processors, and mar-keters in the fields of plant andmarine lipids and essential oils. Theplenary lecturers and keynote speak-ers were chosen with this in mind.Their talks covered a wide range ofsubjects, including analysis andcomposition, genetic engineering,processing, regulatory aspects, andmedical applications.

In the opening session, SefaKoseoglu, head of the Separation Sci-ence Program in the Food ProteinResearch and Development Center atTexas A&M University, discussed thecurrent status of membrane technolo-gy. Although applications of this tech-nology in food processing are devel-oping broadly, it has found httle appli-cation in the edible-oil industry. partlybecause low profit margins have dis-couraged processors from looking atmore risky but pioneering technolo-gies. Potential applications includedegumming, removal of free fattyacids, recovery of catalyst or of sol-vent, and separation of tocopherols.but most of the methodology has been

evaluated only on a laboratory scale,with a few reaching pilot-plant testinglevels.

Essential oilsThis was followed by a discussion ofthe use of essential oils in the formu-lation of natural flavors by DanielJoulian. Corporate Research Directorof Robertet S.A. in Grasse, France. Hesuggested that the term "essentialoils" may have been derived original-ly from the word "essence." Hedefined them as products obtained bydistillation of plant material either inthe presence of water or by dry distil-lation, by cold pressing. or by concen-tration of fruit juices.

Three groups of essential oils weredistinguished: the citrus oils. havingthe largest number of applications andvariety of flavors (included in thisgroup were the mint oils. used forsuch items as chewing gum and tooth-paste): the seasoning oils. such as cin-namon. garlic, nutmeg and onion,used in lesser quantities with more

[continued on page 456)

Pacific Oils 2000, an International Con-ference on Plant Oils and MarineLipids, was held at the University ofAuckland in Auckland, New Zealand,on Nov. 25-28. 1997. It was organizedby the Oils & Fats Specialist Group ofthe New Zealand Institute of Chemistry,with Can Cumbie as chairperson.

The program featured 7 plenary lec-tures. 15 keynote lectures, and 22 otheroral presentations as well as 30 posters.Of these 74 presentations, 23 werefrom New Zealand. 17 from Australia.9 from the United Kingdom. 7 from theUnited Slates,S from Japan, 2 fromCanada. 2 from Gennany, and one eachfrom China, France. Israel. Italy.Malaysia. Poland. Portugal. Sweden,and Switzerland. There were approxi-mately 130 registrants.

The stated aim of the programwas 10 link primary producers.

INFORM. VOl. 9. no. 5 (May 1998)

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[continued from INIge 453)

selected application: and the morecosily "exotic" oils (e.g.. rose, Romanchamomile). used in even lesseramounts for their high impact andspecificity. The formulations mayrange from highly complex to rela-tively simple mixtures. Important con-siderations are authenticity, when usedin natural flavor formulations, andfreedom from minor components thatmay lead to off-flavors.

In the United States. essential oilscan be used to formulate a natural fla-vor, provided they are registered on theFEMA/GRAS list. The difficulty ofgetting a new essential oil registered onthis list is so great that current researchis mainly devoted to finding newsources of natural isolates.

Further information on essential oilswas provided by several other speakersin subsequent sessions of the confer-

ence. In a keynote lecture, Alistair L.Wilkins of the University of Waikato,Hamilton, New Zealand, described thechemical and compositional analysis ofNew Zealand manuka and kanuka oilsderived from red and white tea trees,respectively. The steam-distilled essen-tiel oils consist primarily of rnonorer-penes and sesquiterpenes. They havebeen used in beverages and medicinalpreparations and more recently in per-fumes, cosmetics, and health-care prod-ucts. New Zealand manuka oil differsmarkedly in composition and antisepticproperties from the essential oil derivedfrom the Australian Melaleuca altemi-folia, also referred to as 'lea tree:'

Recent developments in researchon Australian tea tree oil weredescribed by David N. Leach ofSouthern Cross University in Lismore,New South Wales, Australia. TheAustralian Tea Tree Oil Research

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Institute (ATTOR!) was created in1996 to provide a focal point forresearch on this commercially impor-tant oil. The institute's work includesplant genetics, propagation, produc-tion, extraction, product formulationand efficacy in conditions such asacne. tinea, dandruff, and candida.The new research institute at SouthernCross University is nearing comple-tion. It will provide facilities for alarge scientific staff and will offersupport for visiting scientists whowish to spend a period of time onrelated research at the institute.

Other presentations on the compo-sition of essential oils included thoseby Paul Morena of The University ofWestern Australia in Perth on oilsderived from sandalwood species: andby Robert A. Franich of the NewZealand Forest Research Institute Ltd.in Rotorua. New Zealand, on oilderived from the large softwood treespecies known as hoop pine.

Health uses of plantsIn discussing health products fromNew Zealand plants, Nigel Perry ofthe New Zealand Institute for Cropand Food Research in Dunedin notedthat the antimicrobial properties ofsteam-distilled oil from the foliage ofmanuka are due to the presence ofseveral unusual triketones. He alsoreported that a sesquiterpene dialde-hyde isolated from horopito, a com-mon shrub in New Zealand, is an anti-candida agent. New Zealand's naturalvegetation contains approximately2,300 native vascular plants as well asmore than 500 liverworts, more than1,000 lichens, and many fungi. Theseprovide many opportunities forsearching for new bioacrive products.

In his keynote lecture, CharlesWells of Essentially Oils Limited,Churchill, United Kingdom, discussedthe commercial environment of a vari-ety of natural products derived fromplants, focusing on homeopathicremedies, herbal medicines, and theuse of essential oils in aroma therapy.Although the legal status of such com-plementary medicines is mixed. theycontinue to be widely used. and salesof natural plant products are increas-ing, despite fears that chemical syn-

[continued on pag~459)

INFORM. VOl. 9, no. 5 (May 1998)

459

MEETINGS

(continued/rom page 456)

thesis would lead 10 a reduction indemand.

The keynote lecture by Noel G.Porter of the New Zealand Institutefor Crop and Food Research inChristchurch, New Zealand. focusedon methods of optimizing essentialoil composition, with particular refer-ence to the carvcne content of oilobtained from dill. These include cut-ting height, plant density, weed con-trol, irrigation, and extraction plantmobility.

E. (lim) Denny of Denny, McKen-zie Associates in Lilydale, Tasmania,devoted his keynote lecture to a dis-cussion of important features of steamdistillation of herbaceous oils.Despite centuries of use, significantaspects of this method are still notwell understood. Successful recoveryof essential oils by this methodinvolves matching the steam's wet-ness fraction to the absorptive capaci-ty of the herb surfaces to ensure thatall herb surfaces remain moist with-out becoming flooded.

Strategies for bioengineering ter-penoid essential oils were discussedby Thomas 1. Savage of the Universi-ty of Canterbury in Christchurch, NewZealand. Recent evidence has indicat-ed that in plastics, isoprenoids aresynthesized from glyceride 3-phos-phate and pyruvate rather than by theclassic mevalonate pathway. Isolationof genes involved in terpene biosyn-thesis offers the possibility of usinggenetic engineering to improve thequality and yield of terpenoid essen-tial oils.

Genetic engineeringThe third plenary lecture of the open-ing session was given by Prof. John B.Ohlrogge of Michigan State Universi-ty in East Lansing, Michigan, on theuse of genetic engineering of plants toproduce new products and markets.

Whereas in 1930, at least 30% ofindustrial organic chemicals werederived from plants, by 1960 this haddecreased to about I %, while about80% were produced from petroleumand about 20% from coal. Withchanging costs of new materials, thistrend is reversing and can be aided by

new products derived through geneticengineering of plants. In some cases,this may involve modification of onlyone or a few genes. This approach canbe used to alter enzymes that controlthe amounts and composition of oilsproduced by plants. Examples includethe modification of acetyl-CoA car-boxylase to increase fatty acid produc-tion, of thioesterases to alter the chainlength of fatty acids and of acyl-ACPdesaturases to produce unusualmonounsaturated fatty acids. Some ofthese cis-monoenoic acids have poten-tial uses as low-temperature bio-degradable lubricants, whereas othersmight be used to produce margarineswith low-saturated and zero lrans-fatty acids. One of these acids, pet-roselenic acid (18: In-6), can be oxida-tively cleaved to form adipic acid formanufacture of nylon.

The development of alternative

crops for production of novel lipidswas the topic of the keynote lecturepresented by Keith Coupland of CrodaOleochemicals Ltd., Hull, UnitedKingdom. One example is Lunariaannua (honesty), produced for its highcontent (20%) of nervonic acid(24:ln-9). This fatty acid is an impor-tant constituent of myelin and is ofinterest in relation to brain develop-ment in infants and in demyelinatingdiseases such as adrenoleukodystro-phy and multiple sclerosis.

Another example is Echium plan-tagineum (purple vipers bugloss), pro-duced for its high content (13%) ofstearidonic acid (l8:4n-3). This fattyacid is the first product in themetabolism of a-linolenic acid, areaction catalyzed by .6.6desaturase. Itthus corresponds to y-Iinoleic acid inthe n-6 series of polyunsaturated fattyacids and is of interest as a competi-

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rive inhibitor of the formation ofarachidonic acid and as a precursor ofthe longer-chain, more unsaturatedfatty acids of the n-3 series. Recentaccessions of Boraginaceae that con-tain more than 20% stearidonic acidhave been identified. and their agro-nomic potential is being examined.

Long-chain PUFALong-chain polyunsaturated fattyacids (PUFA) were also discussed in aplenary lecture by David Horrobin onmedical uses of vegetable oils. Hor-robin was affiliated with the ScotiaResearch Institute in Stirling, Scot-land, at the time of the conference.The basic idea is that conditions suchas diabetes. atopic eczema, and pre-menstrual syndrome are associatedwith decreased activity of 66 desat-urase and that these can be treatedwith oils that provide y-linolenic acid.which is formed from linoleic acid by66 desaturarion. Examples of success-ful treatment of diabetic neuropathyand atopic eczema were presented.One problem with this thesis is thatborage oil. which has a higher contentof v-linolenic acid than evening prim-rose oil, is less effective in the treat-ment of such conditions. Horrobinalso discussed the potential use of n-3PUFA in the treatment of cancer,based on evidence that these fattyacids can kill cancer cells in culture atconcentrations that do not harm nor-mal cells. It was suggested that thisdifference may be related to theinability of cancer cells to deal withthe surge of peroxidation associatedwith the addition of the highly PUFA.

This lecture was followed byanother plenary lecture by Wai LinSiew of the Palm Oil Research Insti-tute of Malaysia. Kuala Lumpur.Malaysia, who discussed the analysis.composition and evaluation of variousvegetable oils. with emphasis on palmoil. She described various parametersthat determine the quality of an oil, asspecified by the Codex AlimentariusCommission. She also spoke aboutsome of the minor constituents.including chlorophylls. tocopherolsand rocotriencls, and carotenes, withreference to their biological propertiesand methods of analysis.

Kenneth Carroll of The University

461

of Western Ontario in London,Ontario. noted that palm oil does not

promote mam-mary cancerin rats likemany otherfats and oilsand describedevidence tosuggest thatthis may bedue to thetocotrienolspresent in

palm oil. Tocotrienols make up abouttwo-thirds or the vitamin E in palmoil, whereas most other oils containonly tocopherols.

Carroll's lecture was sandwichedbetween two other presentations onpolyunsaturnred acids. In a witty andentertaining keynote lecture, JulieMiller Jones of the College of 51.Catherine. St. Paul. Minnesota. pro-vided a 30-year retro- and prospectivereview. This dealt with biologicalproperties of both 0-3 and n-6 fattyacids and their role in cardiovasculardisease. II also touched on effects ofsaturated and monounsaturated fauyacids. She emphasized that fatty acidsof a particular class do not necessarilyhave the same effects, and individuals

differ in their physiological responseto a particular diet. Since the Keys andHegsted formula was developed, thesituation has become more complicat-ed, but Jones was confident that newdata will help to resolve some of thepresent uncertainties.

David C.K. Roberts of the Univer-sity of Newcastle, New South Wales,Australia, also spoke on essential fattyacids and health, focusing on the needto balance intakes of n-3 and n-6PUFA. The marked increase in con-sumption of n-6 fatty acids followingdiscovery of their cholesterol-lower-ing properties was not accompaniedby a corresponding increase in n-3fatty acids. and this may be contribut-ing to some of today's health prob-lems.

W.L. Slew

ProcessingA few papers were devoted to the pro-cessing of fats and oils. Robert Hastenof Hastech Corporation. Omaha.Nebraska, provided an historical sur-vey of the hydrogenation process inhis keynote lecture. The feasibility ofthis process was first demonstratedone hundred years ago by Sabauer.using a nickel catalyst. As vegetableseed oils replaced animal fats. hydro-genation was required to make them

suitable for shortening and margarine.and many people contributed to thebody of knowledge about hydrogena-tion. Concerns of nutritionists overadverse effects of saturated acids areleading to changes in hydrogenationpractices, but the process is still thebest method of producing functionallyacceptable fats and therefore will like-ly be the subject of continuing investi-gation. This will include catalyticresearch focused on precious metals,processing developments to includeutilization of the fixed-bed modes. anduse of computer technology for pro-cess control and research monitoring.

A mild degumming process forvegetable oils was evaluated in a talkby Jean Pierre Dufour of the Univer-sity of Otago, Dunedin. NewZealand. This process, based on boththe chelating capacity of a specificsequestering agent and improvedinterfacial exchange properties, wasintroduced and patented by A. Tirti-aux of Fleurus. Belgium. The conclu-sions were that the degumming tech-nology offers definite benefits andthat almost complete degumming canbe achieved by the optimized pro-cess. In another paper, Peter Bain ofIndustrial Research Limited, LowerHUll, New Zealand, described

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iNFORM, Vol. 9, no. 5 (Mav 1998)

462

MEETINGS

attempts to separate PUFA esters,using zeolites as molecular sieves.The selectivity is based on the num-ber of double bonds and offers littlehope of separating cis from trans iso-mers by this process.

The extraction of terpenoids from

vegetable sources by supercrtticalCO2 in combination with other sol-vents, such as methanol, ethanol oracetonitriles. was described in akeynote lecture by Carlo Bicchi ofthe University of Turin, Italy. Super-critical CO2 may also be used for

chromatographic separations in aprocedure that lies between gas andliquid chromatography. Because ofthe low polarity of supercritical CO2•these separations usually involvestraight-phase chromatography.

B.M. Smallfield of Crop and FoodResearch, Mcsglet. New Zealand.reported research on key factors forthe production of Dalmatian sageherb and the use of near-critical CO2for extracting sage oleoresin on apilot-plant scale. This methodinvolves high capital cost but operat-ing costs are low, there are no solventresidues, and the quality of extract iscloser to that of the fresh herb thanthose obtained by organic solventextraction. The CO2 extract had high-er levels of c-thujone, camphor, bor-neol, and manool, but lower levels ofp-pinene, myrcene, bornyl acetate,and alpha-humulene compared to ahexane extract.

The keynote lecture by GeoffWebster of FoodChem AssociatesLtd. in Auckland, New Zealand,focused on small-scale processing ofvegetable oils for niche markets.These may be produced for their sup-posed health benefits or their epi-curean properties and typically sellfor relatively high prices. They arenormally produced by batch methodsrather than in automated, continuoussystems and are of interest to smalllocal companies rather than the largemultinationals. A number of exam-ples were cited, including "WaihiBush" flaxseed oil, Yandilla brandIndian mustard seed oil, avocado oil,and walnut oil.

Selim Z. Erhan of the U.S. Depart-ment of Agriculture's National Cen-ter for Agricultural UtilizationResearch in Peoria, Illinois. dis-cussed the potential applications ofthe new starch-oil composite calledFantesk (named for the inventors,George Fanta and Kenneth Eskins,who are also at the same facility inPeoria). Co-jet cooking of starch.water, and oil produces a stableemulsion in the form of a slipperygel, containing up to 50% oil on astarch basis. This gel can be dried toa fiJm, giving a stable, nonoily pow-der in which the oil is apparently sur-rounded by starch membranes. This

INFORM. Vol. 9. no. 5 (May 1998)

composite has many potential appli-cations, ranging from food to adhe-sives, coating lubricants, and phar-maceuticals.

The stabilization of essential oilsby encapsulation in carbohydrateswas discussed by A. Blake of Fir-menich S.A., Geneva, Switzerland.Crystalline sugars form an amor-phous, noncrystalline glass whenmelted and rapidly chilled. Blakeexpressed the belief that flavonecomponents are entrapped and pro-tected from oxidation because theyare distributed as a dispersed phaseof microscopic droplets rather than asdissolved molecules. This entrapmentis effective even in a limited range oftemperatures above the transitiontemperature, when the glass tends tobecome rubbery. so that storage livesof the encapsulated flavor oils aremeasured in years rather thanmonths.

Another informative presentationin the middle section of the programwas that of Grattan Roughan ofNonResearch in Auckland on thenature of plant fatty acid synthaseand the role of CoA metabolites. Thisincluded a discussion of observationsmade at several different levels oforganization, including photosynthet-ic tissues and whole cells, isolatedchloroplasts, permeabilized chloro-plasts, and cell- and organelle-freeextracts.

Special applicationsIndustrial applications of fats and oilswere the theme of several presenta-tions. Erhan described the use of veg-etable oils as bases for newspaper,sheet-fed, and heat-set inks. Researchon vegetable oil-based inks was stim-ulated by the petroleum shortage inthe 1970s, and inks have been formu-lated that meet or exceed industrystandards of physical properties andperformance. They are also morereadily biodegradable than petroleum-based commercial inks. The vegetableoil-based inks were removed morecompletely by deinking processes andwere found to be superior in evalua-tion of volatile organic chemicalsemission.

Concerns over the toxicity andenvironmental impact of hydrecar-

bons and chlorinated hydrocarbonsused as degreasing solvents, paintremovers, and all-purpose solventshave stimulated a search for suitablereplacements. Allan Barton of Mur-doch University in Perth, Australia.discussed the use of high-cineoleeucalyptus oil for this purpose. Meth-ods of evaluation of the oil for suchuses were described, and the work hasshown that cineole has a strong poten-tial to replace t.t.t-tricnlorcemyleneas a degreaser. Its biodegradabilityand ease of recovery from grease-con-laminated solvent are also desirableproperties in a solvent. Cineole is anunreactive and relatively nontoxiccyclic ether that is currently beingused as a degreaser in Australia fol-lowing successful trials. It has alsobeen reported that cineole blends are

better for this purpose and have a lesspronounced eucalyptus odor.

The presentation of Ralph Timmsof Brittania Food Ingredients, Ltd.,Goole, United Kingdom, dealt withcocoa butter equivalents developed toemulate the properties of cocoa butterin all respects. These properties resultin chocolate with good mouthfeel andflavor release together with good con-traction and easy molding. To beequivalent. the replacement fat has toreplicate key features for the SOStriglyceride composition of cocoa but-ter. Milk fat is another ingredient ofchocolate that is easier to mimic thancocoa butter. Timms suggested itwould be better to replace terms suchas "cocoa buller equivalents" and"milk fat equivalents" with the moregeneral "cocoa butter compatible

INFORM. Vol. 9, no. 5 (May 1998)

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six "tions:" specifications. regulation,evaluation. communication, adminis-tration. and commercialization.

The first of the organizations wasthe Essential Oils Producers Associa-tion of Australia formed in1995-1996. A strategic plan for1996--2001 is in operation for guidingresearch directions for the volatile oilplants. The essential oil Industryreceives funding for research fromRural Industries Research and Devel-opment Corporation but does not haveand is not directly involved in researchfunding through production levels.

The second organization is theAustralian Oilseeds Federation. Inc.(AOF). whose membership embracesall sectors of the industry from growerthrough consumer products manufac-turer. The AOF is currently in the finalyear of a five-year plan and will short-ly embark on a second such plan(1998-2002). An AOF Oilseed Forumis held every two years. the mOSIrecent having been held in March1998.The AOF will also be hostingthe 1999 International RapeseedCongress and the 2001 InternationalAssociation of Oilseed CrushersCongress. The foundation has operat-ed an oilseed development fund forthe past five years. with funds fromthe post-farmgare sector of the indus-try, supplemented by funding from thegrains research and development fund.The development fund is essentiallyfor the purpose of supporting com-mercial development, communication,and market research, as opposed totechnical/basic research. An innova-tion and technology group, consistingof one commercial executive and fourresearch specialists. contributes to theAOF's planning and action base.

Marine oilsA number of papers on marine oilswere presented during the latter halfof the conference.

In a plenary lecture. John K. Volk-man of CSIRO in Hobart, Tasmania,emphasized the great diversiry oflipids present in a variety of marineorganisms. including bacteria.microalgae, macroalgae, seaweeds,and marine animals as well as marine

INFORM, Vol. 9. no. 5 (May 1998)

(continued on poge 466)

(CBq" fat. where the product is tai-lored to perform according to themanufacturer's processing and priceguidelines.

S. Gulati of the CSIRO Division ofAnimal Production. Blacktown. NewSouth Wales, Australia. reported thatbutler fats produced by feedingcanol a/soybean fat protected fromhydrogenation in the rumen had alower melting point profile andimproved spreadability than conven-tional butter fats. Consumption of themodified butter fats reduced low-den-siry lipoprotein (LDLl cholesterol lev-ets in human nutrition trials.

Another approach to improving thenutritional properties of oils wasdescribed by Douglas Lai of the Uni-versity of Auckland. This involved theuse of commercial preparations con-taining pregastric lipase from tonguetissue of young ruminants. Thisenzyme preferentially releases short-chain to mid-chain fatly acids. Lipaseshave also been used 10 catalyze thesynthesis of a variety of esterifiedproducts, particularly short-chainesters. The pregastric lipase has theadvantage over microbial lipases thatit can be added to food products. andirs selectivity for short-chain acidsmakes it suitable for production oflow-caloric structural triacylglycercls.The freeze-dried powdered enzymewas found to be stable in nonpolarsolvents, and the use of lipases in non-aqueous systems has been attractingattention as a means of synthesizingalkyl esters, sugar esters and fattyamides. as well as mOIlO-,di-, and tri-acylglyerols by a clean, mild, andenvironmentally friendly process, withhigh selectivity. These products arebecoming increasingly important inthe pharmaceutical, dairy, and cosmet-ic industries.

Bryce Bell of the AustralianOilseeds Federation Inc .• Wilberforce,New South Wales, discussed the com-mercial environment for new materialsand products in his keynote lecture.He referred to two Australian organi-zations concerned with links betweenprimary producers. researchers, pro-cessors. marketers and consumers. asa base for industry and product devel-opment. Aspects of the commercialenvironment were referred to as the

MEETINGS

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sediments. The compounds discussedincluded fauy acids, long-chain alkyldials, alcohols and hydroxy acids,long-chain alkenones, alkenoares andalkenes, highly-branched isoprenoiddials, as well as other lipids. The aimof much of this work is to discovernew bioacuve compounds, but anothergoal is to understand the origins of thecomplex mixtures of lipids found inmarine sediments. Many of theselipids have a rather restricted distribu-tion and can thus be useful as taxo-nomic markers.

The keynote lecture given by R.Jones Henderson of the University ofStirling, Stirling, Scotland, dealt withthe production of n-3 PUFA bymarine organisms. The ability to syn-thesize n-S PUFA completely de novois limited to microorganisms and pho-tosynthetic algae. The fatty acid pat-terns produced by a number of theseorganisms were discussed by Hender-son. Some fungi contain very highlevels of 22:6n-3 fatty acid whilemicroalgae produce a wide variety ofunusual fatty acids. The cyanobacteriaproduce only CI8 PUFA, but havebeen useful for characterizing thedesaturases that insert double bonds at

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various positions in the chain.Animals cannot synthesize PUFA

de novo, and it is well-established thatthe fatty acid composition of fish oilscan be influenced by that of their diet.The natural food of freshwater fishcontains 18:3n-3 as the main n-3 fattyacid, whereas marine fish receive anadequate supply of the longer chainn-3 fatty acids. However, the lipids ofboth types of fish contain high levelsof 20:5n-3 and 22:6n-3, and freshwa-ter fish are thus obviously capable ofconverting 18:3n-3 to these longer-chain fatty acids. whereas marine fishhave only a limited ability to carry outthis conversion. Research has shedsome light on the control of the desat-uration and elongation enzymes infish.

In a keynote lecture, Colin F. Mof-fat of the Marine Laboratory,Aberdeen. Scotland. discussed thesources, composition, enrichment. andfractionation of marine oils. Between1990 and 1995, approximately 89% ofmarine oils and fats were body oilsfrom the fatty pelagic species of fish.whereas an average of 1.6% were fishliver oils, and the remainder werefrom marine mammals. squid, andother species. Although several fattyacids are present in commercial fish

oils, the composition of virtually allmarine oils can be described in termsof eight fatty acids. The fatty acidcomposition is influenced by wherethe fish are caught as well as by thespecies. The triacylglycerol composi-tion of fish oils has stimulated devel-opment of a range of productsenriched in the preserved active ingre-dients. Extracting rapidly frozendroplets of oil with acetone at -40°Chas produced oils with a combinedconcentration of 20:5n-3 and 22:6n-3of close to 60%. Fractions containingeven higher concentrations have beenobtained by silver-ion chromatogra-phy.

In another keynote lecture, PeterNichols of the CSIRO Division ofMarine Research in Hobart, Tasmania,described work on marine oils beingcarried out there and at the division ofmolecular science in Clayton, Victo-ria, Australia. This research is focusedon characterization of marine oilsfrom Australian species, searching fornew sources, development of process-ing methods, and transfer of knowl-edge to industry. Recent research hasfocused on oils such as W8:l; estersfrom orange roughy, oreo dories, andother species; shark liver oils contain-ing squalene and diglyceryl ethers;

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INFORM. Vol. 9. no. 5 (May 1998)

467

and triacylglyccryl oils rich in essen-tial 0-3 fatty acids. These oils are usedas lubricants, in degreaser and cleanerproducts, in cosmetics. and as neu-traceuticals. Studies on the lipids ofmicroorganisms. zooplankton, andfish from southern ocean areas haveprovided information of use in thetaxonomy of new Antarctic bacteria aswell as defining food-chain interac-tions.

R.G. Ackman of the Canadianlnsutute of Fisheries Technology, Dal-

housie Univer-sity, Halifax,Nova Scotia,described theoccurrence ofsqualene insmall sharkscaught off theNova Scotiacoast as wellas small bony

R.G.Ackman fish from thecoast of

British Columbia. Squalene was origi-nally isolated from the liver oil ofsharks (family Squalidae), and currentwork has been stimulated by commer-cial demand. It is the dominant lipid insome shark liver oils and is present insubstantial amounts in an oily fishfound on Canada's Pacific coast. Thisis known as the candlefish because theoil was reputedly solid at room tem-perature, and the dried fish burnedreadily when fitted with a wick. Therole of squalene may be to maintainfluidity of the oil in the marine lifephase of the fish in cold ocean water.

Minor lipid constituents of aquaticorganisms were described in two otheroral presentations. Jose Empis of 1ST-DEQ in Lisbon, Portugal, describedthe production of microalgal biomassas a natural purveyor of carotenoids,such as astaxantbin and conthaxan-thin, which are effective in coloringthe muscle of fish, such as rainbowtrout, and contribute to consumeracceptability and market value.

The presence of cholesterol oxida-tion products in herring lipids and in asample of refined menhaden oil wasdescribed by Paresh C. Dutra of theSwedish University of AgriculturalSciences in Uppsala. Sweden. Eightcommon products were identified.

with total amounts ranging from 5 to10 mglg of lipids.

Owen Catchpole of IndustrialResearch Ltd., Lower HUll, NewZealand, described a method for con-tinuous fractionation of shark liveroil to produce fractions rich in squa-

lene and diacylglyceryl ethers(DAGE). The method involvedpumping oil at high pressure into thetop of a packed column and super-critical CO2 into the bottom. Squa-lene, fatty acids, and pristane dis-solved in the CO2 and were collected

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m.

MEETINGS

at the top, whereas the undissolvedOAGE was collected from the base ofthe column. The concentration ofsqualene was increased to 99% from55% by weight in a laboratory scaleoperation, to 95% from 50% in apilot plant, and to 80% from 50% ona demonstration scale. At the con-cluding session, Catchpole wasawarded a $500 prize for the bestpresentation at the conference by ascientist under the age of 35. Thisaward is given in honor of Stanley G.Brooker, a former employee ofAbels, Limited, of Auckland. whoorganized the first of this series ofconferences, the 1983 meeting Fatsfor the Future. A second conference,entitled Fats for the Future II, washeld in 1989.

Infant nutritionRobert Gibson of Flinders MedicalCentre in Adelaide, Australia,

reviewed therole of long-chain PUFAin infantnutrition inhis plenarylecture at thefinal sessionof the confer-ence. There isevidence thatthese fatty

acids can have subtle effects oninfant development, and the evi-dence is stronger and more consts-lent for preterm infants than for terminfants. Their role in neonatal devel-opment may be clarified by large-scale clinical trials currently underway in several countries. An importantquestion that is challenging investiga-tors is whether formula-fed infantscan synthesize enough long-chainPUFA from the essential fatty acidsprovided by the formula or whetheraddition of the extra-long-chain PUFAto the formula would have beneficialeffects.

The final keynote lecture of theconference, given by David Toppingof CSIRO Division of Human Nutri-tion in Adelaide, Australia, provideda general overview of the health ben-efits of the long-chain n-3 PUFA infish oils. In addition 10 their

R.Glbson

acknowledged benefits in cardiovas-cular disease, studies have shownremission of Crohn's disease withenteric-coated fish oils, and there isalso some evidence that n-3 fattyacids may reduce the risk of largebowel cancer.

The 30 posters covered a vari-ety of topics related 10 the themesof the conference, and these weredisplayed throughout the confer-ence.

Autho ...'s noteThe members of the organizing com-mittee are to be congratulated forarranging such an interesting andinformative program of research onlip ids and essential oils. Thoseinterested ill more details of the pte-nar y Lectures, keynote lectures,additional oral presentations, andposters /IIay obtain a copy of theconference proceedings from theOils & Fats Specialist Group of theNew Zealand Institute of Chemistry,P.O. Box 99-7", Newmarket, Auck-land, New Zealand; fax 64-9-575-5982; E-mail: eyersse iconz.co.nr.The cost of the proceedings is U.S.$50 (includes postage).

In addition to the outstandingscientific program, the organizingcommittee arranged a most enjoy-able social program, including apreconference mixer, a conferencemixer at the Old Government House,a conference dinner at the SheratonHotel, and a postconference social.For the Wednesday half-day, regis-trallts were offered a choice of awine and scenic tour, including avisit to the Muriwai Gannet Sanctu-ary, or a Waiwera Hot Pools andScenic TOIlr. The groups then com-bined for an excel/em buffet dinnerat Settlers Lodge. The accompany-ing-persons program inctuded avariety of tOllrs to sites of interest inthe Auckland area and was extreme-ly well organized.

Healthful oils to be topicfor AACC symposium"Healthy Edible Oils for the Next Mil-lennium-Emerging Concepts and

Sources" will be the topic for a sym-posium 10 be held during the 83rdAmerican Association of CerealChemists (AACq Annual Meeting tobe held Sept. 13-17, 1998, in Min-neapolis, Minnesota.

Organizers are Kevin Hicks andRobert Moreau, of the U.S. Depart-ment of Agriculture's Eastern Region-al Research Center, 600 E. MermaidLn., Wyndmoor, PA 19038.

This symposium is designed toreview recent research on the devel-opment of healthy edible oils fromold and new cereal and vegetablesources. Research on oils with opti-mal levels of desired fatty acids,tocomenots. tocopherols. and novelphytosterol esters with health-pro-moting effects will be presented.The symposium will provide anexcellent overview of the emergingtrends in edible oils research,development, and commercializa-tion.

Speakers and their topics will be:D.M. Peterson, USDA Cereal CropsResearch, Madison, Wisconsin, on"Oats: A Potential New Source ofEdible Oil:" D.P. Wiesenborn, NorthDakota State University, on "Process-ing and Fractionation of AmaranthOil;" 1.S. Godber, Louisiana StateUniversity, on "Analysis of Tocoph-erols, Tocotrienols, and Oryzanols inRice Bran Oil."

N.P. Shaikh, InCon Technologies,Inc., on .. Rice Bran Oil and RiceBran Oil Micronutrients;" LawrenceA. Johnson, Iowa Slate University,on "Sequential Extraction Process-ing: A Process to Maximize Co-Product Values in Producing FuelEthanol;" R.A. Moreau, USDA East-ern Regional Research Center, on"Corn Fiber Oil-Extraction andComposition."

E.G. Hammond, Iowa State Uni-versity, on "The Development andMarketing of Soybeans with Spe-cial Compositions at Iowa StateUniversity;" 1. Shen, DuPontExperimental Station, on "DesignerCorn: Transgenic Corn with NovelOil Composition;" and !ngmarWester, Raisio Group, RaisioBenecol Ltd., on "Fat-Soluble PlantStanols: Their Chemistry andHealth Benefits."

INFORM. Vol. 9, no. 5 (May 1998)

469

Industrial utilizationmeeting set for Nov. 8-11The fourth National New Crops andNew Uses: Biodiversity and Agricul-tural Sustainability symposium will beheld Nov. 8---11at the Hyatt RegencyHotel Civic Plaza in Phoenix. Ari-zona.

The goals of the conference are 10update research, development. andcommercialization of new crops andnew uses; to encourage new directionsin slate, regional, national, and inter-national support; and to explore newcrops and new uses in terms of biodi-versity and agricultural sustainability.

The conference is being held underthe auspices of the Association for theAdvancement of Industrial Crops(AAIC). the Purdue University Centerfor New Crops and Plant Products(PUCNC), and the New Uses Council.

Other cosponsors include the AOeSIndustrial Oil Products Division; theCrop Science Society of America: TheSociety for Economic Botany: theAmerican Society for HorticulturalScience; Jefferson Institute; and theU.S. Department of Agriculture andDepartment of Energy.

Information can be found on theAAIC home page(hllp://www.aaic.org), and on thePUCNC home page:(http://www,hort.purdue,eduJncwcrop).

The keynote address, World Bio-diversity Update, will be given byVernon Heywood, of the Universityof Reading, United Kingdom. Theconference will include invitedspeakers discussing opportunities fornew crops and new uses; panel dis-cussions; updates on new productsfrom renewable sources; genetic andindustrial approaches to oilseeds and

industrial crops; current status offiber and energy crops; and updateson floral, horticultural, fruit and nut,vegetable and nutraceuticals. andaromatic spices and medicinal crops.A poster and exhibit session will beheld on Sunday, Nov. 8. 1998. andwill be on display throughout theconference. Abstracts for posters aredue May 15, 1998. Authors are alsoinvited to submit full manuscripts forinclusion in the book, New Cropsand New Uses: Biodiversity andAgricultural Sustainability, to bepublished following the meeting.Registration is $250 if receivedbefore Aug. 30, 1998. The registra-tion fee includes the book, a wel-coming reception, an evening buffetat Desert Botanical Gardens on Mon-day, Nov. 9; a conference dinner onTuesday, Nov. 10; and coffee andrefreshment breaks.

Continuous Crystallizersfor Fractionationof Fatty Chemicals

Continuous cooling cryslallizers are often used for fractionation of fatty chemicals. Typical uses include: fractionation 01tallow and tall oil fatty acids, mono- and di-glycerides purification, winterization of some edible oils, palm/palm kernel oilfractionations, crystallization of salts of fatty acids, fatty alcohols fractionation. and similar processes.

Scraped surface crystallizers may also be used to cool viscous materials, such as lecithin or dimenaedlatty acids.

Pilot plant crystallizers are available to rent to test new processes.

Fabrication is available at our shops in the USA, Scotland, or Singapore.

Armstrong Engineering Associates, Inc.

ArmstrongIChemtec B.V.BoK3XWilowyard RoadBeith, AyrshireScotland KA.151JO (UK)Ptlone: (44) 1505 502206Fill': (44) 1505502545Email: chemtacbv@fTT18fTT1strong.com

Armstrong Engineering Associates, Inc.P.O. Box566Xwest Chester, Pennsylvania (USA)19381-0566Phone: 610 436 6OBOFill': 610436 0374Email: arenasOfTT1afTT1strong.com

http://www.rmarmstrong.com

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ArmstrongfChemtec PTE. ltd9X Gut Avenue

J",."F\epI.IbIic of Singapore 629653Phone: (65) 861 54nFill': (65) 861 5746EmaIl: chemteepte0fTT1afTT1S1rong.com

INFORM. Vol. 9. no. 5 (May 1998)

470

MEETINGS

Conference organizers include:David Dlerig, of the AAIC; Jules Jan-ick. PUCNC; Dennis Ray, AAIC; andKenneth Fosler, of the New UsesCouncil.

GMO foods and ingredients; the"green" perspective on GMO foods;and marketing of GMOs.

The second session, "ScientificDevelopments and Health Benefits,"will be on the first afternoon and willinclude presentations on GMOs, phy-tonutrients and public health benefits;therapeutic proteins in milk; genetical-ly engineering oilseed crops forenhanced nutritional properties; com-mercialization of GMO crops; insect-resistant and herbicide-tolerant crops:and increasing the levels ofcarotenoids and vitamin E in toma-toes.

The second day of the conferencewill be devoted to "Regulatory andCommercialization Issues." Topicswill include European Union (EU)regulatory legislation; EU novel-foodsregulations; detection of GMOs in

food products; food processing indus-try's perspective; supermarket indus-try's perspective; and patent law relat-ing toGMOs.

Information on the conference isavailable from Louise Hill, IBC UKConferences Lrd., Gilmoora House,57-61 Mortimer St., London WIN8JX, United Kingdom (fax: 44-171-631-3214; phone: 44-171-453-2701;e-mail: louise.hill@ibcuk.co.uk).

As of mid-February, the meetingwas scheduled to be held at theRoyal Society, 6 Carlton House Ter-race, London, United Kingdom, butorganizers said heavier than expect-ed registration might prompt a moveto a different site. Persons planningto attend should check with theorganizers the week before themeeting is held to confirm the loca-tion. •

GMO program setfor May in LondonA two-day symposium on "Genetical-ly Modified Organisms (GMOs) andTransgenics: Novel Foods, FoodIngredients, and Nurraceuticals" willbe held May 18-19, 1998. in London.

The program will be divided intothree sessions. The opening session,"Consumer Issues," will be held thefirst morning. Topics will include con-sumer perception and acceptance ofbiotechnology; care and control of

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INFORM, Vol. 9. no. 5 (May 1998)