Lipid Oxidation and Quality
Dilip Nakhasi, MBA, FAOCS
Sr. Director Research, Development & Innovation
Stratas Foods LLC
With the demonization of trans fats, oil hydrogenation has largely been replaced by interesterification of oils with natural (semi)solid fats or saturated fatty acids, changing oil mixtures to generate materials with different solid properties. As experience with these new solid fats accumulates, questions have been raised regarding stability vs source fats (yes, even saturated fats), fatty acid positions on triacylglycerols and the presence of natural catalysts and antioxidants. This session will look at patterns of stability in engineered (semi)solid fats in the context of fatty acid composition and engineering of fats over a range of solid properties and seek to derive some guidelines for developing stable fats for both food and non-food applications.