Mixing Behavior of Symmetric and Asymmetric Mixed-acid Triacylglycerols Containing Palmitic and Oleic Acid Moieties

S 105 AOCS ANNUAL MEETING & EXPO MAY 4–7, 2014 1 EAT 1: Lipid Crystallization Chairs: S.S. Narine, Trent University, Canada; and N. Widlak, USA Combined Effects of Addition of Talc and Cooling Rates on Fat Crystallization. S. Yoshikawa*, H. Kida, and K. Sato, Basic Research Institute, R&D, Fuji Oil Co., Ltd., Tsukubamirai, Ibaraki, Japan, Hiroshima University, Higashi-Hiroshima, Hiroshima, Japan. Our group has newly found that novel types of additives promote the crystallization of triacylglycerols (TAGs) in bulk systems. In these findings, it has been indicated that the promotion effects are affected by many factors such as amounts of additives, cooling rates, and TAGs. In this study, focusing on talc as an additive, we examined the influence of cooling rates and talc-TAG combinations on the crystallization of different TAGs under the conditions of several cooling rates. The crystallization behavior was observed by the simultaneous use of X-ray diffraction (XRD) and differential scanning calorimetry (DSC), in addition to polarized optical microscope (POM). As a result, talc changed the polymorph-dependent nucleation rate (J) as a function of temperature (T) in a different way for each TAG. In the case of trilaurin (LLL), 1 °C/min cooling gave the initial crystallization at 26.4 °C (ß’ form) without talc and 29.9 °C (ß form) with talc, whereas 5 °C/min cooling gave it at 24.8 °C (ß’ form) and 25.4 °C (ß’ form) respectively. All results of our present study indicate that the proper cooling rate adjusted to additive-fat combinations enables us to obtain the fat crystals of desired polymorphs at wellcontrolled crystallization temperatures. Mixing Behavior of Symmetric and Asymmetric Mixed-acid Triacylglycerols Containing Palmitic and Oleic Acid Moieties. L. Bayés-García, T. Calvet, M.A. Cuevas-Diarte, S. Ueno, and K. Sato*, University of Barcelona, Barcelona, Spain, Hiroshima University, Higashi-Hiroshima, Japan. Studies on binary mixture systems provide valuable information about molecular interactions among different lipid materials. In the present work, we examined the mixing behaviour of the TAGs containing palmitic acid (P) and oleic acid (O) moieties: symmetric POP and OPO, and asymmetric POO(rac) and PPO(rac) by using DSC and synchrotron radiation X-ray diffraction measurements. No miscible mixture was formed in any binary-mixture combinations between the above TAGs. Eutectic mixture was formed for POP:POO(rac) and PPO(rac):OPO (eutectic), and molecular compound (MC) formation was formed for POP:PPO(rac), POP:OPO, PPO(rac):POO(rac) and POO(rac):OPO. Specific interactions between the fatty acid chains (saturated/unsaturated) and glycerol conformations of the TAG molecules may be decisive to choose whether the binary mixtures are eutectic or MC forming systems, and whether the MC forming mixtures are thermodynamically stable or metastable. Effects of Polyglycerine Fatty Acid Esters Having Different Fatty Acid Moieties on Crystallization of Palm Stearin. K. Shimamura*, S. Ueno, Y. Miyamoto, and K. Sato, Sakamoto Yakuhin Kogyo Co., Ltd., Ako City, Hyogo, Japan, Hiroshima University, Graduate School of Biosphere Sciences, Higashi-Hiroshima City, Hiroshima, Japan. We studied the effects of adding emulsifiers, polyglycerine fatty acid esters (PGFEs), on the crystallization of palm stearin (PS), using synchrotron radiation X-ray diffraction and DSC methods. Our main aim was to examine the effects of the molecular shapes of PGFEs containing palmitic and oleic acid moieties at different ratios, the concentration of PGFE additives, and the cooling rate on the crystallization kinetics of PS in combined ways. We found that the effects of addition of PGFEs on fat crystallization occur in opposing manners, promotion or retardation, depending on molecular shapes of PGFEs, additive concentrations and cooling rates. The key is whether the PGFE additives act the roles of template for nucleation or disturb molecular clustering for nucleation. Evaluation of Various Palm Shortenings on Pie Crust Attributes. W. Owens*, J. Tuinstra, R. Moyers, and R. Daniels, Stratas Foods, LLC, Bartlett, TN, USA. This evaluation was performed to determine how the crystal structure of palm shortenings influenced the desired characteristics of a cooked pie crust product. Flakiness, height, coloration and overall uniformity are all preferred attributes that are directly related to the functionality of the shortening being used and ones that the bakery industry deems necessary in a quality pie crust. Shortening aids in the contribution of tenderness in the finished pie crust product due to its ability to incorporate and hold air. Research shows that palm ABSTRACTS 105 AOCS ANNUAL MEETING & EXPO MAY 4–7, 2014S 105 AOCS ANNUAL MEETING & EXPO MAY 4–7, 2014 2 shortenings are more shelf stable with a higher melting. Palm shortening does not need to be hydrogenated making it free of trans-fats and a favorite among bakeries of all magnitudes. Two samples of palm shortenings, with different crystal structure characteristics, were compared in a pie crust formulation with a constant amount of shortening, dry ingredients, baking temperature and time. The samples made with a tighter crystal structure had the most height, were the flakiest, and had more even browning and overall consistency. Research suggests that the contributions to a finished pie crust product can be optimized by altering the crystal structure of the palm shortening during production. Structural Characterization of Commercial Palmbased-shortenings Using Ultra-small Angle X-ray Scattering and Its Relationship to Physical Properties. F. Peyronel*, P. Singh, D.A. Pink, and A.G. Marangoni, University of Guelph, Guelph, ON, Canada, St. Francis Xavier University, Antigonish, NS, Canada. Ten commercial shortenings from Team Foods Colombia S.A were characterized. One of the shortenings was canola based while the other 9 where palm oil and palm kernel oil (PKO) based that differ in their functionality. Differential Scanning calorimeter results show a melting point peak between 38 °C and 44 °C for all of the samples and a second peak between 15°C and 18 °C except for the samples that contained either Palm stearin or PKO that showed a second peak at ~ 25°C. X-ray diffraction suggested a ß’ polymorphism for all the samples except the Hydrogenated Palm Oil that showed a ß polymorphic form. All of the shortenings formed a 3L lamellar conformation. Rheological measurements showed that the PKO shortening had the greatest G’ ~10 Pa, while the Palm-PKO shortening had the lowest G’ of 2 10 Pa. Solid fat content as a function of temperature profiles demonstrated the wide variability in plastic behavior. The technique of ultra-small angle X-ray scattering was used for the first time on these complex fat systems to characterize the size of structural units and the spatial distribution of mass for the fat crystals. A Discrete Stochastic Model for Oil Migration in Chocolate-coated Confectionery. N. De Clercq*, P. Van der Weeën, C. Delbaere, B. De Baets, and K. Dewettinck, Ghent University, Department of Food Safety and Food Quality, Ghent, Belgium, Ghent University, Department of Mathematical Modelling, Statistics and Bioinformatics, Ghent, Belgium. Oil migration is an important process in the formation of fat bloom on chocolate-coated confectionery, leading to consumer rejection. However, the exact mechanisms behind this phenomenon are still not completely elucidated, which hampers the development of a mathematical simulation model. In this paper, a model based on a cellular automaton (CA) is proposed and parameterized using experimental data obtained from confectionery model systems. This CA-based model is shown to be able to describe the oil migration in an adequate manner and can therefore be used to calculate an effective diffusion coefficient. Further, the potential of a CA-based approach for the further investigation of the fat bloom mechanisms is demonstrated by means of a case study where capillary rise is incorporated in the CA based model. Kinetic Distortion to Thermodynamic Predictions in Crystallizing Triglycerides. P. Batchu* and G. Mazzanti, Dalhousie University, Halifax, NS, Canada. Binary mixtures of saturated triglycerides were crystallized isothermally. Their x-ray diffraction patterns were acquired at regular intervals at the National Synchrotron Light Source, Upton, NY, US. The formation of pairs of phases, with compositions dependent on the composition of the liquid, was quantified using a semi-empirical model to correlate d-spacings with compositions. The mass balances of the liquid and solid phases allowed the determination of the crystallization paths, and the comparison of these paths with the prediction of a previously published kinetic-thermodynamic model. The results clearly indicate that such model is insufficient to predict the composition and ratios of phases of simple binary solid solutions for triglycerides. The methodology of this study allows further research into more lipid systems to provide data to validate new kinetic-thermodynamic models. Effects of Processing and Formulations on Functional Properties of Cocoa Butter, Sugar and Lecithin. X. Shi*, M. Shavezipur, and F. Maleky, Ohio State University, Columbus, OH, USA. Studies show that shear can affect the functional properties of cocoa butter (CB). However, knowledge of the impact of shear on crystallization of cocoa butter with addition of sugar, emulsifiers or ABSTRACTS 105 AOCS ANNUAL MEETING & EXPO MAY 4–7, 2014S 105 AOCS ANNUAL MEETING & EXPO MAY 4–7, 2014 3 both is limited. To study the effect of shear on the functional properties of cocoa butter with addition of sugar and emulsifier, plain CB, a CB/Lecithin mixture, a CB/Lecithin/Sugar mixture were used and crystallized under three shear rates (0/s, 100/s, 250/s). DSC, powder X-ray diffraction, polarized light microscopy, NMR and MRI were conducted to measure the thermal, morphology, structural properties and oil migration rate in these mixtures. Our results suggested that the functional properties of fat crystal network are strongly related to the matric compositions and the process conditions. Characterization of Cocoa Butter Crystallization Behavior Following Purification. C. Castrodale*, A. Lechter, D. Sikorski, and N. Widlak, ADM Cocoa, Milwaukee. WI, USA, ADM Research, Decatur, IL, USA, Retired ADM Cocoa, Milwaukee, WI, USA. Three unique cocoa butters (CB) with similar triglyceride (TAG) and fatty acid composition (FAC) but different crystallization behaviors were filtered, deodorized, and purified in order to characterize the differences in their crystallization as greater purification occurred. Crystallization behaviors of CBs were characterized following each processing step by solid fat content (SFC), rate of solidification (ROS), melt point, differential scanning calorimetry (DSC), and other methods. In addition, TAG, FAC and minor lipids were monitored. CBs showed crystallization differences during the processing stages, but purified TAG CB had very similar crystallization behavior, although different than the untreated cocoa butters. Therefore, minor lipids and FFAs that are lost during purification have an effect on crystallization. EAT 2/H&N 2: Digestive Processing: Lipid Structure and Metabolism Chairs: A. Wright, University of Guelph, Canada; and M.C. Michalski, INSA Lyon, France Impact of the Food Matrix on Dietary Fat Digestion and Absorption. M.C. Michalski*, CarMeN laboratory, INRA USC1362, INSERM U1060, Villeurbanne, France. Dietary fats and oils present various fatty acid compositions that are widely studied regarding their nutritional impact. However, these fatty acids are organized into various lipid molecules, which can exist in different food products under several types of supramolecular structures such as emulsion droplets. This presentation will review current knowledge on the impact of lipid structures and the food matrix on lipid hydrolysis in the digestive tract and subsequent intestinal absorption and postprandial metabolism. A specific focus will concern emulsified structures and dairy products, which have been the subjects of great advances in the last years. Membrane CD36 and Fatty Acid Signaling Coordinate Fat Absorption and Utilization. N.A. Abumrad*, Washington University School of Medicine, St. Louis, MO, USA. The role of CD36 in cellular fatty acid (FA) uptake, which was identified in 1993, is now supported by strong evidence generated in CD36 deficient rodents and humans. Common polymorphisms in the CD36 gene have been linked to alterations in plasma lipids (fatty acids, triglycerides, cholesterol), to risk of metabolic syndrome and stroke. CD36 functions in high affinity cellular uptake of long chain FA and under excess fat supply CD36 can contribute to lipid accumulation and metabolic pathology. Recent evidence supports the view that CD36 FA uptake and signaling coordinate cellular fat utilization. This view is based on newly identified CD36 actions that involve gustatory fat perception, intestinal fat absorption, secretion of the peptides cholecystokinin and secretin, hepatic lipoprotein output and the production of the FA derived bioactive eicosanoids. Thus abnormalities of fat metabolism and the associated pathology might involve dysfunction of CD36-mediated signal transduction in addition to changes of FA uptake In-mouth Mechanism Leading to the Perception of Fat and its Consequence on Post-prandial Lipid Metabolism in Humans: The Particular Role of Saliva. G. Feron*, C. Vors, E. Guichard, and M.C. Michalski, Université de Lyon 1, Villeurbanne, France, INRA, U1362 laboratoire CarMeN, Villeurbanne, France, INSA-Lyon, IMBL, Villeurbanne, France, CRNH-RA and CENS, PierreBénite, France, INRA, UMR1324 Centre des Sciences du Goût et de l'Alimentation, Dijon, France. ABSTRACTS 105 AOCS ANNUAL MEETING & EXPO MAY 4–7, 2014S 105 AOCS ANNUAL MEETING & EXPO MAY 4–7, 2014 4 In humans, the in-mouth perception of dietary fat in food is a complex process involving many sensory modalities (texture, aroma, taste and trigeminal). During food oral processing, a bolus is formed in which saliva is significantly incorporated thus contributing significantly to the perception of fat. In particular, it has been shown that the levels of some salivary characteristics (lipolysis, lysozyme, flux, antioxidant status, level of carbonic anhydrase and proteins) are related to the sensitivity of the individual to triolein and oleic acid. Interestingly, the involvement of some of these salivary variables in the perceived intensity and preference towards model oil emulsions was also shown. In addition to fat perception and preference, recent results show an indirect relation between these salivary components, BMI and post-prandial lipid metabolism in human subjects. It is hypothesized that this relationship should be linked to a difference in fat sensitivity and liking according to the BMI. The role of saliva as a key factor in fat perception in one side and post-prandial lipid metabolism in another side is discussed. Enhancement of Palm-Oil Derived γ -Tocotrienol Intestinal Uptake and Oral Bioavailability. S. Alqahtani*, B. Abuasal, A. Alayoubi, S. Nazzal, P.W. Sylvester, and A. Kaddoumi, University of Louisiana at Monroe, Monroe, LA, USA, U.S. Food and Drug Administration, Silver Spring, MD, USA. γ-Tocotrienol (γ-T3) is one form of naturally occurring vitamin E present in palm oil that provide significant health benefits, including anticancer and anticholesterolemic activity, besides acting as a potent antioxidant. γ-T3 is a lipophilic compound with low oral bioavailability. The objectives of this work were to evaluate γ-T3 intestinal uptake mechanism and to improve its bioavailability. In situ rat intestinal perfusion studies showed that γ-T3 intestinal uptake is a saturable carrier-mediated process and its intestinal uptake is mediated by Niemann-Pick C1-like 1 (NPC1L1) transporter. Thus, to overcome the effect of this saturable process we have hypothesized that enhancing γ-T3 passive permeability would increase its oral bioavailability. Solid lipid nanoparticles and self-emulsifying drug delivery systems were tested as the delivery systems of choice to enhance γ-T3 permeability and bioavailability. In vitro, in situ and in vivo studies demonstrated both delivery systems to significantly enhance the permeability and relative oral bioavailability of γ-T3 when compared to γ-T3 prepared as mixed micelles as control. In conclusion, our results showed for the first time that γ-T3 intestinal absorption is partly mediated by NPC1L1 and we successfully were able to improve its bioavailability using two different delivery systems. e-Polylysine Decreases Micellar Lipids Solubility and Enhances the Fecal Lipids Excretion in Rats. R. Hosomi*, D. Yamamoto, T. Nishiyama, M. Yoshida, and K. Fukunaga, Department of Life Science and Biotechnology, Faculty of Chemistry, Materials and Bioengineering, Kansai University, Suita, Osaka, Japan, Department of Public Health, Kansai Medical University, Hirakata, Osaka, Japan. e-Polylysine (EPL) has been used as food preservation substrate and has anti-microbial and anti-viral activities. In addition, EPL has also the hypotriglyceridemic effect through the inhibition of pancreatic lipase activity. In present study, we demonstrated that the effect of EPL on lipid absorption in vivo and miceller lipids solubility in vitro. Groups of male Wistar rats were fed AIN93G diet containing 1% EPL or 1% L-lysine. After 4 weeks of feeding EPL diet, markedly decreased serum cholesterol (CHOL) and triacylglycerol levels in partly due to enhanced fecal excretions of fatty acids (FAs), CHOL and bile acids (BAs) compared with AIN93G and L-lysine diets. To elucidate the mechanism of enhancing fecal lipid excretions by fed EPL, effect of lipid absorption was evaluated using in vitro gastrointestinal digestion model. Lipase activity, micellar solubility of lipids were significantly lower and BAs binding activity was higher in the presence of EPL digests compared with casein digests and Llysine. These results suggest that the hypolipidemic effect of EPL is mediated by increased fecal FAs, CHOL, BAs excretions, which is due to the digestion products of EPL having reduced lipase activity and micellar solubility of lipids, and increased BAs binding capacity. Digestion, Absorption, and Potential Toxicity of Edible Nanoemulsions. D.J. McClements*, Department of Food Science, University of Massachusetts, Amherst, MA, USA. Edible nanoemulsions are increasingly being used within the food industry to encapsulate and deliver lipophilic functional agents, such as oilsoluble colors, flavors, preservatives, vitamins, and nutraceuticals. Nanoemulsions are thermodynamically unstable systems that contain oil droplets with radius < 100 nm. Nanoemulsions have ABSTRACTS 105 AOCS ANNUAL MEETING & EXPO MAY 4–7, 2014S 105 AOCS ANNUAL MEETING & EXPO MAY 4–7, 2014 5 some advantages over conventional emulsions for certain food and beverage applications: higher optical transparency; greater physical stability; and, higher oral bioavailability of encapsulated lipophilic agents. However, there are also some potential risks associated with reducing the size of the lipid droplets in nanoemulsions that should be considered before they are widely utilized: alterations in the fate of bioactive agents within the gastrointestinal tract; potential toxicity of some of the ingredients used in their fabrication. This presentation provides an overview of the current status of our understanding of the biological fate and potential toxicity of edible nanoemulsions suitable for used in the food and beverage industry. Influence of Emulsifier Structure on Lipid Bioaccessibility in Oil-Water Nanoemulsions. M. Rogers*, Y. Lan, and A. Sperannza, Rutgers University, USA. The influence of several nonionic surfactants (Tween-20, Tween-40, Tween-60, Span-20, Span-60, or Span-80) and anionic surfactants (sodium lauryl sulfate, sodium stearoyl lactylate, and sodium stearyl fumarate) showed drastic differences in the rank order of lipase activity/lipid bioaccessibility. The biophysical composition of the oil and water interface has a clear impact on the bioaccessibility of fatty acids (FA) by altering the interactions of lipase at the oil-water interface. It was found that the bioaccessibility was positively correlated with the hydrophilic/lipophilic balance (HLB) of the surfactant and inversely correlated to the surfactant aliphatic chain length. Furthermore, the induction time in the jejunum increased as the HLB value increased and decreased with increasing aliphatic chain length. The rate of lipolysis slowed in the jejunum with increasing HL Band with increasing aliphatic chain length. EAT 3: Innovative Technologies for trans Fat Reduction in Shortening and Oils Chairs: D. Nakhasi, Bunge Oils Inc., USA; and G. List, Retired, Consultant, USA PHO Free Bakery Shortenings-Form Follows Function. R.L. Daniels*, Stratas Foods, Memphis, TN, USA. Bakery shortenings function to impart lubricity, and texture to baked goods. Desired attributes in a bakery shortening are elements which contribute to ease of product formulation, manufacture, and distribution while achieving a consumers’ bakery products expectations. A consumers’ bakery products expectations typically focused on taste, quality, and convenience, but with advances in nutrition science research and communication has expanded to nutrition attributes as well. Partial hydrogenation based shortenings with a resultant eladic acid content at a level approaching the saturated fat content of the bakery shortening employed traditionally achieved the stakeholders’ goals with one obvious exception; fatty acid nutrition due to the presence of trans fats was not optimized. This paper will provide a perspective of options (off-shore oil blends, interesterification, trait enhanced oils, and wild card options like fat mimetics and novel fat blends) framed within the context that commercial viability and consumer product success is the sum of the functional form bakery shortenings achieve from the inputs and the shortening manufacture process employed. Trait Modified Soybean Oils: Using Genetics to Produce trans-Free Oil Solutions that Work. S. Knowlton*, DuPont Company, Wilmington, DE, USA. Since the initial decision by the FDA in 2006 to require labelling of trans fat, the food industry has removed approximately seven billion lbs of partially hydrogenated soybean oil (PHO) from the food system. However, there remains about two billion lbs of PHO still in the market. To further reduce the consumption of trans fat, the FDA announced in November 2013 its intent to remove PHO’s from the generally recognized as safe (GRAS) list to incent removal of all PHO’s from the US diet. Thus a second wave of conversion is expected as the last remaining food companies convert to oils which are naturally stable without the use of hydrogenation. In the mix of options this time however will be an exceptionally stable, soy-based solution in the form of high oleic soybean oil. High oleic soybean oils (HOSO) are in the market today in limited volume as seed companies ramp production of these trait modified varieties. HOSO has stability enabling a 2x extension of fry life and shelf life, removal of synthetic antioxidants for clean labeling, and the ability to maintain functionality while reducing saturates in shortenings and food ABSTRACTS 105 AOCS ANNUAL MEETING & EXPO MAY 4–7, 2014S 105 AOCS ANNUAL MEETING & EXPO MAY 4–7, 2014 6 products. HOSO competes favorably with other high oleic oils as a result of a natural base of antioxidants present in the oil. This talk will discuss the current state of HOSO from both a functional and market potential. Health and Nutrition Update on trans Fatty Acids. J.E. Hunter*, Xavier University, Cincinnati, OH, USA. This presentation will cover four topics related to current health and nutrition aspects of dietary trans fatty acids (TFA): (1) current dietary guidelines for TFA; (2) an updated exposure estimate to industrially-produced TFA; (3) a comparison of effects of TFA from industrial and ruminant sources; and (4) a discussion of effects of substituting stearic acid (STA) for TFA. Health professional organizations recommend that intake of TFA from industrial sources be as low as possible. Doell and coworkers have reported a substantial reduction in exposure to industrially-produced TFA in the U.S. from 4.6 g/person/day in 2003 to 1.3 g/person/day currently. Brouwer et al have concluded that all TFA, whether from animal or industrial sources, raise the ratio of plasma LDLto HDL-cholesterol. Studies involving one-to-one substitution of STA for TFAs have shown a decrease or no effect on LDL-cholesterol concentration and an increase or no effect on HDLcholesterol concentration. During the last 10 or more years, there has been a major reduction in TFA levels in the U.S. food supply, and efforts continue to reduce these levels further. On the other hand, during this same time period, predictions that elimination of industrial TFAs would likely prevent tens of thousands of coronary heart disease events worldwide each year have not yet materialized. Reduced trans Hydrogenation. N. Higgins*, Bunge North America, Saint Louis, MO, USA. This talk explores an effort made to develop a reduced trans technology as part of the industry's response to the regulatory process leading up to the inclusion of trans fatty acid content on product labels. A series of hydrogenation reactions were carried out with nickel catalysts that had been modified by treatment with an acidic organic phosphate ester. This treatment produced a catalyst with reduced selectivity for polyunsaturated fatty acids, with a reduction in the amount of trans fatty acids formed per IV drop. These two features resulted in building solids in soybean oil with a 15 to 20 IV drop. Shortening and margarine systems were formulated and commercialized from this type of base oil. These products had a 4% trans maximum with an elevation in saturated fatty acids compared to products formulated from traditional partially hydrogenated base stocks. Comparisons will be made between legacy formulations, the reduced trans approach, and zero trans formulations that were commercialized with respect to saturated and trans fatty acid levels. Using Biotechnology to Produce Healthier Oils. J. Heise*, S. Vacek, and R. Wilkes, Monsanto, St. Louis, MO, USA. Biotechnology has demonstrated its ability to provide agronomic advantages enabling better weed and pest management strategies in row crops that benefit the farmer and the environment. Recently, biotechnology has also been used to modify fatty acid compositions in soybeans producing healthier oils which directly benefit the consumer. One of these products, contains a high oleic, low sat, low lin fatty acid composition. The improved fatty acid composition results in a highly stabile oil with a reduced propensity towards polymerization without the need for hydrogenation to attain this enhanced level of performance. This high oleic soybean oil significantly reduces levels of saturated fat compared to commodity soybean oil and provides an excellent alternative to partially hydrogenated oils with essentially zero trans fat. Another soybean product, enriched with stearidonic acid can provide a sustainable plant-based source of omega-3 fatty acids that maintain the flavor and shelf life of traditional foods routinely formulated with soybean oil. Stearidonic acid helps maintain a healthy heart by significantly increasing levels of eicosapentaenoic acid in red blood cells. An overview of these products and their benefits will be discussed. Application of Palm Oil as a Versatile Tool to Eliminate Partially Hydrogenated Oils From Food. G. McNeill*, IOI Loders Croklaan, Channahon, IL, USA. With the proposed ban by the FDA of partially hydrogenated oils from the US food supply, a need for alternatives is urgently required. One approach to making zero trans shortenings, fats and oils is the use of naturally occurring semi-solid fats. Palm oil is a versatile, cost effective natural material obtained from the fruit of the oil palm. Without the need for chemical processing, an extensive range of fully functional semi-solid products can be made for a broad range of food categories. This presentation will describe how palm oil can effectively be used to ABSTRACTS 105 AOCS ANNUAL MEETING & EXPO MAY 4–7, 2014S 105 AOCS ANNUAL MEETING & EXPO MAY 4–7, 2014 7 eliminate partially hydrogenated oils. Algal Oil Approach to Reducing trans Fats in Food Products. W. Rakitsky*, Solazyme, Inc., South San Francisco, CA, USA. As a result of the recent FDA proposal to remove partially hydrogenated fats/oil from the GRAS list, new technologies will be required to address the functional properties delivered by industrially created trans fat containing oils, in their absence. Solazyme's technology platform can address this challenge by using industrial fermentation powered by microalgae to create an entirely new source of triglyceride oils and structuring fats. In its essence, the technology coverts simple sugars into customized algal triglycerides. Because the technology allows for precise control of fatty acid chain lengths, levels of saturation and position on the triglyceride, products can be designed and formulated that mimic the critical properties (stability, melting profile, crystallization kinetics and stable crystal structure) that trans fats have long provided the food industry, all while eliminating the use of industrially derived trans fats entirely. By combining and stacking the core transformation technologies, a wide range of properties can be generated using the same manufacturing infrastructure. Sunflower Oil and Its Applications. M.K. Gupta*, MG Edible Oil Consulting Intl. Inc., Lynnwood, WA, USA. Sunflower is one of the oldest oilseeds in the Americas. It constitutes a significant segment of oilseeds production in the former Soviet Union Block. The oil has very good taste and appearance. Today, there is the traditional sunflower oil, which is high in linoleic acid content that makes it excellent for applications as salad oil or cooking oil. The high linoleic acid content makes the oil unstable in industrial or institutional frying. Mid-oleic sunflower, which contains higher oleic acid and lower level of linoleic acid than the garden variety sunflower oil is more suitable for industrial and institutional frying along with the applications such as salad oil and cooking oil. High oleic sunflower oil, which contains 80% or higher oleic acid and very low linoleic acid, is one of the most stable oils for all applications, including industrial and institutional frying. Sunflower oil has faced the great challenge from soybean and other crops in USA, which has steadily reduced the acreage for sunflower in USA in addition to the reduced demand for the oil in the Middle East. Shorter growing time required for soybean has allowed the Pacific North West and Canada to grow more soybeans. This also has greatly reduced the available acreage for sunflower oil in North America. Supply of sunflower oil from the Ukraine and the Balkan region will continue to remain strong. Benefits of High Stability Oils in Food Service. D.M. Booher* and F.T. Orthoefer, Dow AgroSciences, Indianapolis, IN, USA, FTO Consulting, USA. Studies have been conducted to examine the potential for high stability oils to offer longer fry life, longer flavor acceptability, improved nutritionals, operational efficiencies and an overall savings for food service operators. The first study evaluated a grouping of oils for fry life studying: total polar materials, tocopherols, and Anisidine value and sensory based on frying of French fries, chicken strips, and battered fish. This study was conducted in a controlled setting with TPM being the deciding factor for oil discard. A second study was conducted in cooperation with a QSR in order to evaluate the useful life of oil when using product sensory/quality as the deciding factor for oil discard. The two oils were also compared for nutritional components and economic impact related to oil usage. A third study was conducted to look a polymerization of oils to understand the potential for oils to aid in overall operational efficiencies through lower level of polymer formation on kitchen equipment. The Rancimat method was used to determine the oxidative stability and polymer formation. Enzymatic Interesterificatiion and the Development of Low trans Alternatives. T. Tiffany*, ADM Oils, Decatur, IL, USA. The North American edible oil industry went through a significant change beginning in 2003 when the FDA indicated that in Jan. 1, 2006 mandatory trans fats labelling would need to present on NLEA panels. Enzymatic interesterification has been an effective modification technique over the past 14 years in the development of low trans alternatives for the North American edible oil industry to address the negative attention paid toward the consumption of trans fatty acids. Various feed stocks can be used in the production of enzymatically interesterified ABSTRACTS 105 AOCS ANNUAL MEETING & EXPO MAY 4–7, 2014S 105 AOCS ANNUAL MEETING & EXPO MAY 4–7, 2014 8 oils, shortenings and hard stocks. Applications utilizing enzymatically interesterified oils and fats are varied and have met with great success. This paper will review various physical and chemical attributes of enzymatically interesterified oils, shortenings and hard stocks in use today and in development. EAT 4: Delivery Systems Chairs: N. Garti, Hebrew University of Jerusalem, Israel; and E.J. Acosta, University of Toronto,