INFORM February 2025 Volume 36 (2)

inform February 2025 Volume 36 (2)

Data Drives

Fats Design

ALSO INSIDE: Digestion of structured oils Developing food-grade bigels Trusting AI

WHERE LEADING SCIENTIFIC MINDS CONVERGE

REGISTER NOW FOR EARLY BIRD SAVINGS!

2025 REGISTRATION IS NOW OPEN! AOCS ANNUAL MEETING & EXPO Connect with other passionate professionals to ignite new ideas and reinvigorate your work.

REGISTER NOW

annualmeeting.aocs.org

APRIL 27-30, 2025 | PORTLAND, OREGON, USA | OREGON CONVENTION CENTER

February 2025 inform

FEATURES

8

Data science reveals new possibilities in food chemistry As the food industry works to keep in step with changes in supply chains, health science, and flavor trends data science and AI are increasingly essential tools. While the methods may be sophisticated, the goals have not changed: We want fats to carry flavor and deliver texture without breaking the bank or posing major health risks. Read about how food science researchers are using algorithms to develop new products. Synchrotron X-ray diffraction unveils how structured oils are digested Synchrotron X-ray diffraction provides details about structural changes within oleogel emulsions during digestion. In this article, a research group describes how they hope to understand oleogel digestibility to eventually tailor the caloric content of oleogels and make a healthy fat option.

14

14

18

23

18

Bigels: Filling the gaps in plant-based food applications Food scientists can modulate the physicochemical and structural properties of bigels to provide fats that align with both wellness goals and environmental values. Read about the challenges researchers face to produce plant-based bigels for the food industry. Programs to police the programs In short order, AI has gone from a novelty we experimented with during COVID-19 isolations to an omnipresent fixture in our digital lives. What kind of reassurance can scientists have that these programs provide reliable information? Fatty acids found in meat and poultry may be beneficial to human metabolism Read about a research team studying muscle tissue to determine if they can identify what makes gut bacteria so crucial in gaining benefits from fatty acid consumption.

23

26

CONTENTS

4 Index to Advertisers 22 AOCS Events

5 Editor’s Letter 6 Division Update

28 Regulatory Review 30 Extracts & Distillates

3356 Big Pine Trail, Ste C&D PO Box 7230 Champaign, IL 61826 USA Phone: +1 217-359-2344 Fax: +1 217-351-8091 Email: publications@aocs.org

inform www.aocs.org

ADVERTISING INSTRUCTIONS AND DEADLINES Closing dates are published on the AOCS website (www.aocs.org). Insertion orders received after closing will be subject to acceptance at advertisers’ risk. No cancellations accepted after closing date. Ad materials must be prepared per published print ad specifications (posted on www.aocs.org) and re ceived by the published material closing dates. Ma terials received after deadline or materials requir ing changes will be published at advertisers’ risk. Send insertion orders and materials to the email address below. NOTE: AOCS reserves the right to reject adver tising copy which in its opinion is unethical, mislead ing, unfair, or otherwise inappropriate or incompat ible with the character of INFORM . Advertisers and advertising agencies assume liability for all content (including text, representation, and illustrations) of advertisements printed and also assume responsi bility for any claims arising therefrom made against the publisher. AOCS Advertising: Travis Skodack, Director Membership Phone: 1-217-693-4897 Email: travis.skodack@aocs.org Formerly published as Chemists’ Section , Cotton Oil Press , 1917–1924; Journal of the Oil and Fat Indus tries , 1924–1931; Oil & Soap , 1932–1947; news por tion of JAOCS , 1948–1989. The American Oil Chem ists’ Society assumes no responsibility for statements or opinions of contributors. INFORM (ISSN: 1528-9303) is published 10 times per year in January, February, March, April, May, June, July/August, September, October, November/ December by AOCS Press, 3356 Big Pine Trail, Ste C&D, Champaign, IL 61822 USA. Phone: +1 217-359 2344. Periodicals Postage paid at Champaign, IL, and additional mailing offices. POSTMASTER: Send ad dress changes to INFORM , PO Box 7230, Champaign, IL 61826 Subscriptions to INFORM for members of the American Oil Chemists’ Society are included in the annual dues. An individual subscription to INFORM is $195. Outside the U.S., add $35 for surface mail, or add $125 for air mail. Institutional subscriptions to the Journal of the American Oil Chemists’ Society and INFORM combined are now being handled by Wiley. Price list information is available at http://olabout. wiley.com/WileyCDA/Section/id-406108.html. Claims for copies lost in the mail must be received within 30 days (90 days outside the U.S.) of the date of issue. Notice of change of address must be received two weeks before the date of issue. For subscription inquiries, please contact Julie May at AOCS, julie.may@aocs.org. AOCS membership information and applications can be obtained from: AOCS, PO Box 7230, Champaign, IL 61826 USA or membership@ aocs.org. NOTICE TO COPIERS: Authorization to photo copy items for internal or personal use, or the inter nal or personal use of specific clients, is granted by the American Oil Chemists’ Society for libraries and other users registered with the Copyright Clearance Center (www.copyright.com) Transactional Report ing Service, provided that the base fee of $15.00 and a page charge of $0.50 per copy are paid directly to CCC, 21 Congress St., Salem, MA 01970 USA.

AOCS MISSION STATEMENT AOCS advances the science and technology of oils, fats, proteins, surfactants, and related materials, enriching the lives of people everywhere.

inform International News on Fats, Oils, and Related Materials ISSN: 1528-9303 IFRMEC 36 (2) Copyright © 2013 AOCS Press

EDITORIAL ADVISORY COMMITTEE

Julian Barnes Etienne Guillocheau Jerry King

Gary List Thais L. T. da Silva Warren Schmidt Raj Shah

Ryan Stoklosa Ignacio Vieitez Bryan Yeh

AOCS OFFICERS PRESIDENT: Tony O’Lenick, SurfaTech, Lawrenceville, Georgia, USA VICE PRESIDENT: Gerard Baillely, Procter & Gamble, Mason, Ohio, USA TREASURER: Greg Hatfield, Bunge Limited, Oakville, Ontario, Canada SECRETARY: Fabiola Dionisi, Societe’ Des Produits Nestlé - Nestlé Research, Lausanne, Vaud, Switzerland PAST PRESIDENT: Grant Mitchell, Salas O’Brien, Cincinnati, Ohio, USA CHIEF EXECUTIVE OFFICER: Patrick Donnelly

AOCS STAFF EDITOR-IN-CHIEF: Rebecca Guenard MEMBERSHIP DIRECTOR: Travis Skodack

PAGE LAYOUT: Moon Design

The views expressed in contributed and reprinted articles are those of the expert authors and are not official positions of AOCS.

INDEX TO ADVERTISERS *CPM Crown. ......................................................................................................... C4 *Desmet USA, Inc................................................................................................... C2 *MECTECH Process Engineers Pvt. Ltd................................................................... 11

*Corporate member of AOCS who supports the Society through corporate membership dues.

EDITOR’S LETTER

inform February 2025, Vol. 36 (2) • 5

Is data the future of food?

In this issue, we explore the fascinating inter sections of food chemistry, data science, and innovative technologies—a triad reshaping how we understand and improve what we eat. As the food industry adapts to evolving supply chains, emerging health sciences, and shifting consumer preferences, data science and arti ficial intelligence (AI) have emerged as essen tial allies in addressing age-old challenges with fresh perspectives. One of the central themes explored in this edition is how these advanced tools are helping food scientists achieve the goal of enhancing fats. From delivering superior flavor and tex ture to reducing health risks and costs, researchers are using algorithms to push the boundaries of what is possible in food development. Our feature article, Data science reveals new possibilities in food chemistry , showcases how cutting-edge computational techniques are unlocking new opportunities in food product innovation. These advancements are not just academic—they are paving the way for practical applications that could rede fine our culinary and nutritional landscapes. In Synchrotron X-ray diffraction unveils how structured oils are digested , we explore how advanced imaging technolo gies are shedding light on the inner workings of oleogels during digestion. This research holds promise for tailoring caloric con tent and creating healthier fat alternatives—a pursuit with implications for both public health and product design. The quest for sustainable and wellness-focused solutions continues with Bigels: Filling the gaps in plant-based food appli cations . Here, food scientists are navigating the complexities of bigels to produce plant-based fats that satisfy both nutritional needs and environmental priorities. Their work underscores the challenges and opportunities in aligning food innovation with global values. We also turn our attention to the burgeoning role of AI in our lives. Programs to police the programs addresses an increasingly critical question: how can we ensure that the algo rithms we rely on for research, development, and everyday decisions provide trustworthy insights? As AI integrates deeper into scientific inquiry, maintaining integrity and reliability remains a pressing concern. Finally, in Fatty acids found in meat and poultry may be beneficial to human metabolism , we explore the intricate relationship between fatty acids, gut bacteria, and human

metabolism. By examining muscle tissue and gut microbiota, researchers aim to uncover mechanisms that could unlock new health benefits from dietary fats. Together, these articles highlight a moment of remarkable progress and profound challenges in the world of food science. As we navigate these complexities, one thing remains certain: the journey toward healthier, more sustainable, and delicious food is one we are all invested in—and the possibilities are more exciting than ever.

Yours in science,

6 • inform February 2025, Vol. 36 (2)

Edible Applications Technology Division

The Edible Applications Technology (EAT) Division is made up of professionals in the processing and utilization of lipids, primarily for food applications. This month’s division spot light is an interview with the 2024 winners of the Outstanding Achievement and Honored Student awardees who are mem bers of the EAT Division. Maya Davidovich-Pinhas is an associate professor and head of the Food Materials Engineering laboratory in the faculty of Biotechnology and Food engineering, Technion, Israel. Her lab oratory combines material science and food engineering con cepts toward the development of new soft matter systems. INFORM: What does your research contribute to the sci ence and industry interests of AOCS members? Davidovich-Pinhas: I think that AOCS members are looking for ways to improve our planet with respect to issues related to oils, fats, proteins, surfactants, and related materials. My con tribution to this effort entails developing soft materials that can replace and mimic harmful and/or animal-based materi als using healthier, sustainable components while maintaining desirable features. INFORM: What are some specific applications of your research? Davidovich-Pinhas: We are working on multiple applications using a variety of ingredients and approaches. These include a biphasic gel system based on plant-proteins and oils for a soft cheese substitute, structured edible lipids for sustained hydro phobic drug delivery, functional materials for food applica tions, texturized plant-proteins and fats as meat alternatives, fat replacers for plant-based and cellular agriculture applica tions, and bio-based packaging. INFORM: If you were to receive a large grant that would allow you to choose any line of research without limits, what would you pursue? Davidovich-Pinhas: One of the current, major challenges in the alternative field is the formation of specific functionalities such as stretchability of yellow cheese, aroma of dairy and meat fat, and viscoelastic properties of margarine. If I had enough funds, I would gather scientists from a variety of fields to solve these issues which can only be solved using a multidisciplinary approach based on fundamental and applicable research. OUTSTANDING ACHIEVEMENT AWARD RECIPIENT MAYA DAVIDOVICH-PINHAS

Maya Davidovich-Pinhas, third from the left.

INFORM: Of your current research projects, which is the most novel or has the greatest potential for impact? Davidovich-Pinhas: The beauty of science is that you cannot predict the outcome of your research and there are always new ideas and directions that can lead to game-changing dis coveries. But I do hope that someday I will be able to transfer our lab’s knowledge and expertise to the store shelf and con tribute to the future of food. INFORM: As a food materials engineer, what cross-disci plines contribute to your professional development? Davidovich-Pinhas: As a biochemical engineer and food sci entist, located in the faculty of biotechnology and food engi neering as part of the Israel Institute of Technology, I get the chance to meet, discuss, and collaborate with a wide range of scientists in different disciplines. Such large variety formu lates a unique, fascinating, creative, and innovative research environment which can advance the scientific and industry communities. INFORM: How do AOCS’s opportunities for education and professional development contribute to your work and the work of your students? Davidovich-Pinhas: Every year my students and I get a chance to get a glimpse of the world of AOCS by participating in the conferences and professional courses. These meetings always lead to interesting discussions on our previous results while solving current problems and planning new research direc tions for the future. This inspiring experience brings new ideas, expands our knowledge and network while providing fertile ground for new collaborations.

YOUR AOCS COMMUNITY

inform February 2025, Vol. 36 (2) • 7

HONORED STUDENT AWARD RECIPIENT STACIE DOBSON

Stacie Dobson is a doctoral candidate at the University of Guelph, Ontario, Canada under the supervision of Alejandro Marangoni. Her research focuses on the functionality of plant proteins and starches in plant-based foods. Currently, she is in the final stages of her PhD, during which she has developed and patented a novel formulation and process for creating plant-based cheese. Stacie possesses a certificate as a profes sional culinary chef which has helped her further understand the food industry and create products with desired tastes and textures. INFORM: What does your research contribute to the sci ence and industry interests of AOCS members? Dobson: My research focuses on creating a novel plant-based cheese system where we highlight the functional proper ties of plant proteins and strategically incorporate them into foods. Our goal is to not only to increase the sustainability of the food products but also enhance its nutrition and product performance. Our research bridges the gap between science and industry by addressing challenges faced in the plant-based cheese sector, specifically issues related to melt and stretch properties. INFORM: How might your research influence future research or applications? Dobson: Our research focuses on creating a novel plant-based cheese with increased sustainability, nutrition, and functional ity. When looking at traditional dairy-based products, the envi ronmental impacts are quite significant. For every kilogram of dairy cheese, 24 kilograms of CO 2 is produced. This, paired with the ethical issues related to the milking of cows, their land usage, and the direct production of methane, further com pounds the problem. The objective of our work is to illustrate that by understanding the functional properties of various ingredients, this knowledge can be applied to combine them in ways that yield sustainable food products with enhanced performance. INFORM: What is the biggest challenge you face in your line of research? Dobson: One of the biggest challenges we face in this field of research is consumer acceptance. While many individuals know the importance of living more sustainably, most do not take the steps to change their diet. While the consumer plays an important role, industry is also at fault as many plant-based alternatives do not compare nutritionally or functionally to ani mal-based products. INFORM: What are your career plans after graduation? Dobson: My ultimate goal is to use the skills I have acquired throughout my academic career to make a positive impact. It is difficult to predict where I will end up. I can envision myself in the industrial sector, particularly in research and develop

Stacie Dobson

ment, where I can create innovative products for a sustain able future. Or in academia, where I can share my passion for research and inspire the next generation. Ultimately, I am eager to see what the future holds. INFORM: How do AOCS’s opportunities for education, networking, and leadership contribute to your profes sional development? Dobson: As I reach the final stages of my graduate studies, I recognize the significance of being a part of the AOCS com munity. It not only provides a platform for me to showcase my research but also offers a valuable opportunity to connect and network with both industry and academic professionals. Through AOCS I have been able to exchange ideas and insights with like-minded individuals and gain a deeper understanding of the latest trends and developments in my field of study. I have established meaningful connections that I hope will aid in my future career in the field of food science. INFORM: Outside of the Annual Meeting, are there any other AOCS programs that you find particularly valuable? Dobson: AOCS offers many programs outside of the Annual Meeting; as a member over the past few years, I have had the privilege to be part of the Canadian Lipids and Protein Conference and the Sustainable Protein Forum, as well as pres ent a webinar. All these opportunities, in combination with attending the Annual Meeting, have provided a platform to share our research, learn new techniques, provide countless networking opportunities and foster collaboration.

8 • inform February 2025, Vol. 36 (2)

Data science reveals

new possibilities in food chemistry

Christina Nunez

Many bakers swear by using shortening for a delicious pie crust, and with good reason: Mixed in with flour, the fat forms layers that promote flakiness and inhibit the formation of gluten chains that can make a dough tough or chewy. Added to frosting, shortening lends structure and fluffi ness. You can fry with it; you can grease a pan with it. This versatility has kept commercial shorten ing in kitchen pantries for over a century.

If shortening is an ideal fat for baking, it is also a prime example of how the definition of a ‘model’ food evolves over time—usually in response to one market force or another. The shortening you find on grocery store shelves today is a distant relative to the earliest ver sions, having evolved from partially hydrogenated vegetable oil to a blend of other oil types that leave dreaded trans fats behind. Here is where another kind of model comes in with modern fats: one created with computer data. As the food industry works to keep in step with changes in supply chains, health science, and fla vor trends, data science and artificial intelligence (AI) are increasingly essential tools. While the methods have become more sophisticated over the years, the goals have not changed: We want fats to carry flavor and deliver texture without breaking the bank or posing major health risks. SEEKING ALTERNATIVES TO ‘THE WORST’ FAT In the early 1900s, Crisco billed itself as a ‘digestible’ alternative to lard in cooking. Derived from cottonseed oil—and later, palm, soy bean, and other oil sources—Crisco and other commercial shorten ings were affordable, shelf-stable, and had a neutral flavor. Plus, they were plant-based, lending to a perception of healthfulness compared to animal fats. By the 1990s, however, what was once seen as an innocuous modern convenience became a public health enemy. The hydrogena tion process that turned oils into solids at room temperature created trans fats, which studies linked to heart disease. Artificial trans fats became “the worst type of fat to eat,” as a post at the Mayo Clinic’s website puts it, and the US Food and Drug Administration banned them in 2018.

• The food industry seeks fats that can deliver texture, flavor, and a long shelf life. • Health concerns over trans and saturated fats have prompted a search for alternatives. • Food scientists are turning to data analysis and artificial intelligence as a way of pinpointing potential new ingredients. • Exploring the characteristics and molecular structure of different triglycerides through computer models can be faster and cheaper than performing physical experiments and sensory panels.

STRUCTURED FATS

inform February 2025, Vol. 36 (2) • 9

And so, the scientific reinvention of edible fats contin ues—aided today by growing data sets and advanced machine learning techniques that seek shortcuts to better molecules. Replacing trans fats in foods is only one goal; developing tasty meat-free and vegan products is another. While market and regulatory trends are paramount, so are the enduring chal lenges of making products that taste as promised, last on shelves, handle temperature changes as designed, and can be made at scale and a profit. Getting these variables consistently right within a given food product can seem as finicky as, well, pie dough. Researchers aim to understand the fundamentals of processes like fat crystallization, which plays a role in shortening and many other foods. “Fat crystallization has always been a complex process,” said Kaustuv Bhattacharya, principal application specialist at International Flavors & Fragrances (IFF) in Braband, Denmark, via email. “In food applications, a variety of fats and oils from vegetable and dairy sources undergo controlled phase tran sitions to provide product structuring.” You introduce even more complexity, he added, when you start to vary the fat

content, aqueous phases, proteins, carbohydrates, emulsifiers, salt, and other aspects of a food formulation. These considerations are all part of the drive to reduce saturated fats, a recent challenge food scientists have been compelled to tackle. In both academia and industry, this area of research has led to a better understanding of the function of cellulosics and liquid oils such as canola, sunflower, and soy bean oil, according to Bhattacharya. “Data science plays a crucial role in this field by analyz ing and extracting predictive insights from various analyti cal instruments,” he said. “By integrating data from different sources, we can develop more accurate models that help us predict and control the crystallization behavior of fats.” This, in turn, allows scientists to enhance the quality and consistency of food products. PREDICTING THE PERFECT FAT Data science and artificial intelligence are helping food scien tists in their quest for alternatives to trans fats and other ingre dients by helping to pinpoint which blends could deliver the desired traits.

10 • inform February 2025, Vol. 36 (2)

QUANTIFYING TASTE At IFF’s Physical Food Science group, Flemming Møller is one of the scientists generating this type of data, or “putting numbers to food,” as he said. The numbers come from measurements using a variety of techniques—microscopy, rheology, X-ray dif fraction, and others. Even when the techniques themselves are not particularly new, improvements have led to an explosion in data. Møller points to confocal microscopes, which his lab uses to inspect materials at the particle level. A new version of the microscope allows for imaging with a thousand wavelengths of laser light; the previous one at his lab had three. “Today the instruments are spitting out so many num bers, we generate more and more data,” he said. “Combining the different instrumental results and linking them to product quality is highly dimensional. We use a lot of machine learning for that.” The finer-grained data makes it easier to distinguish among different crystal forms of fat, for example, or to see how a protein stabilizes a fat in an emulsion. These factors can affect not only product quality but the best processing and storage conditions. “Machine learning enhances our ability to understand how interactions between composition, processing conditions, taste, and stability affect the final product,” Bhattacharya said. “By analyzing large datasets, machine learning algorithms can identify patterns and relationships that might not be evident

“Some people come to me and say, ‘Can I predict the solid fat content that would result from the composition of my triglycerides?’” said Alejandro Marangoni, a professor and Tier I Canada Research Chair in Food, Health and Aging at the University of Guelph in Ontario, Canada. Marangoni is editor-in-chief of the AOCS Lipid Library, and his research lab developed an update for the library’s Triglyceride Property Calculator, a “melting property generator” that will predict enthalpy and temperature for different triglyceride types. “We have theory and we have data,” he said. “The inter section between the two allows you to make predictions. That is a perfect example of the capability of data science.” Such analyses go beyond simply evaluating materials or their combinations based on generic melting profiles. In the case of replacing trans fats, food producers have used tech niques such as interesterification, where fatty acids on the glycerol backbone of the triglyceride are rearranged, or fats are blended or fully hydrogenated. This creates a complex dia gram of potential fat combinations and interactions. “People from industry would love to know the solid fat content of interesterified fats at different temperatures without having to first synthesize and then measure them,” Marangoni said. “You can actually use data science for opti mization, and that would save a ton of time and money.” He noted that mixing individual triglycerides experimentally can cost hundreds of thousands of dollars based on the cost of materials alone.

inform February 2025, Vol. 36 (2) • 11

+

45

Years of experience

+

550

Unveil the Future of Plant-Based Protein with Mectech! At Mectech, we specialize in cutting-edge plant-based protein technology, offering innovative solutions for creating high-quality ingredients such as soybean concentrate, soybean isolate and pea protein isolate. Our advanced technology and expertise empower companies to produce sustainable and nutritious plant-based products that meet the demands of today’s health-conscious consumers. From concept to production, our team ensures efficient processes and premium results tailored to your needs. Choose Mectech to transform your product line and lead the way in the plant-based protein revolution.

Projects

+

25

Vegetable Oilseeds, Oils and Fats Oleo Chemicals Bio-Diesel Filtration Ethanol Pretreatment of Feedstocks for HVO HVO CBG

Customer Base in

Countries

Production steps

Pea Cleaning & Dehulling

Milling

Protein Extraction

Drying

Purification

Centrifugation

Mectech Process Engineers Pvt Ltd

info@mectech.co.in

www.mectech.co.in

through traditional methods, allowing us to optimize formula tions and processes more effectively.” Møller noted that having a lot of data is worthless if you have not designed experiments that ask the right questions. Working with Bhattacharya on a given research objective, he often requests not only ‘good’ samples but also ‘bad’ and ‘something in between’ so that he can train a machine learning model to recognize desired attributes. “It is kind of like finding a needle in a haystack: If you do not know what a needle looks like, it is going to be very hard to find it,” he said. “If you know what kind of structure is sim ilar for a good sample and similar for a bad sample, then it becomes much, much easier to develop a method.” This kind of intricate analysis is essential for food busi nesses that are often trying to improve products by evaluating ingredient lists and substituting, adding, or eliminating items. The research firm AAK, for example, develops specialty plant based fats that are designed to supplement other types of fat. In the case of chocolate, the company’s website says they can completely replace the cocoa butter to provide advantages such as longer shelf life and improved meltdown, snap, and texture. Other active AI-based research aims to replace ani mal products with vegan facsimiles. California-based, Climax Foods has used AI to create formulations for more than 5,000 cheese prototypes in the past four years, according to an MIT Technology Review profile. “You vary all the input knobs, you measure the outputs, and then you try to squeeze the differ ence between the output and your animal target to be as small as possible,” Climax CEO, Oliver Zahn told the magazine. This type of rapid, bulk analysis of food formulations is critical in today’s competitive market. While academic research is useful for a fundamental perspective, it can remain

A rheometer is an instrument used to study the viscoelastic behavior of different materials.

12 • inform February 2025, Vol. 36 (2)

NO CHATGPT FOR FOOD CHEMISTRY IFF has been actively hiring data scientists to help analyze the mountains of experimental results it is collecting. A lot of young scientists now begin learning programming in their first semester at university, Møller said, which is “a fantastic advan tage.” Beyond programming, though, data scientists in the food field need to communicate across different business and research roles on a project, from a scientist focused on fats to a margarine producer. “It is very much about collaborating with different inter nal and external people, trying to interpret what it is that they want and how they can get it,” he said. Of course, not every scientist wants to program, and as yet, there is no ChatGPT-like interface that plugs people into the wide world of triglycerides data. “Tools like ChatGPT and Microsoft Copilot are nice, but they are all trained on text,” Møller said. “For us to use AI on our data, we have to build the models ourselves.” At the same time, the data sets on fats in food chemistry remain either proprietary or limited or both. Marangoni advo cates for putting more resources into hosting central reposito ries and creating useable interfaces for them. “Just having the numbers is not enough,” said Marangoni. “You have to give people the ability to use those numbers. Then we will see the real value of data science coming around.” Christina Nunez is a writer and editor based near Washington, DC. She writes about science, technology, and innovation for a variety of organizations, including National Geographic and the US Department of Energy.

confined to simple and/or theoretical studies of cutting-edge fats that may or may not be able to be scaled. Industry research is on an accelerated path to a viable product, which lends particular value to assistance from AI. “Consumers expect meat-free and meat-analogue prod ucts to maintain the same texture, handling properties, and eating experience, regardless of the fat source used, which adds to the complexity of food processing,” Bhattacharya said. To that end, Møller said IFF is using its analytical data to predict not only microstructure and mechanics but sensory qualities such as color, softness, or flavor. This can cut down on the amount of sensory judging panels needed during the development process. “I often say that sensory panels are probably the most expensive instrument we have in a company like ours,” Møller said. “It is very time-consuming to calibrate and run them.” A panel might have 10 to 15 judges, all of whom have been trained specifically for that panel. This training, known as calibration, ensures that everyone understands the prod uct’s attributes and is consistent in evaluating them. But even supertasters get tired after sampling many items in succes sion. Imagine differentiating between 10 marinades that you tasted consecutively. To avoid tasting fatigue, samples are repeated and randomized. Then it may be time to go back to the drawing board—but by the time another panel needs to be conducted, the judges might have forgotten the calibration. “Humans have a short memory, so that is another reason why we need to develop these methods,” he said, referring to their data analysis.

SHOWCASE YOUR LAB’S EXCELLENCE WITH THE AOCS LABORATORY PROFICIENCY PROGRAM

Verify your expertise and testing accuracy while continuing to meet critical regulatory requirements with the AOCS Laboratory Proficiency Program. Gain renewed confidence in your product quality and focus on growing your business!

ENROLL TODAY

aocs.org/lpp

DEADLINE SOON! Enroll by Februrary 20, 2025 to access samples beginning in the fourth quarter of the 2024–2025 program year.

aocs.org/lpp

14 • inform February 2025, Vol. 36 (2)

Synchrotron X-ray how structured oils are digested Savannah Mitchem

diffraction unveils

To respond to evolving consumer demands and government regulations, the food industry is con tinually tasked with balancing health, taste, convenience and sustainability in their products. A per sistent challenge is to develop alternatives to traditional solid fats—especially trans and saturated fats—which are linked with increased risk of cardiovascular disease, obesity and other non-com municable diseases when consumed in excess.

At the same time, trans and saturated fats in foods provide benefits such as shelf stability, satiety and desirable flavors and textures that are difficult to recreate. Oleogels—liquid oils that have been solidified using structural agents—present a promising avenue for replacing traditional solid fats. They are rich in unsaturated fatty acids but maintain internal crystalline networks that keep them structured like a solid at room temperature. These character istics could enable oleogels to reproduce the physical and sensory properties of solid fats without many of their associated health risks. Over 20 years of research into oleogels has demonstrated their poten tial for use in various foods, including baked goods, spreads, meat products and more. However, despite growing interest in oleogels for food applica tions, they are not a singular solution for solving every challenge associated with solid fats. For example, lipids are the most calorie dense macronutrient, so while oleogels may lack saturated fat, they can still have caloric content comparable to solid fats. “Currently, oleogels do not address the risk of obesity because they still lead to high energy intake,” said Tiago C. Pinto, a doctoral researcher in the Food Materials Science Research Group at the University of Helsinki, Finland, who is working under Fabio Valoppi. “We are working to tailor the digestibil ity of oleogels to reduce energy intake during digestion. In order to do that, we first need to understand what happens to them during the digestion process.” SHEDDING LIGHT ON LIPID DIGESTION Pinto and his colleagues are exploring structured emulsions as an approach to tailoring oleogel digestibility. Oil structuring is a highly complex process, and due to the number of potential combinations of oils and structuring agents that can comprise these materials, there is much work to be done to understand and manipulate the behavior of oleogels and engineered

• While oleogels offer a healthier alternative to trans and saturated fats, they are often just as calorie dense. • Structured emulsions show potential to modulate oleogel digestibility in order to reduce overall energy intake. • Synchrotron X-ray diffraction enables highly-detailed investigation of structural changes within oleogel emulsions during digestion. • A research group in Finland is using synchrotron light to characterize engineered emulsions during in-vitro digestion, laying the groundwork for optimizing oleogels for healthier food formulations.

OLEOGELS

inform February 2025, Vol. 36 (2) • 15

Tiago C. Pinto at the XRD1 beamline at Elettra Sincrotrone Trieste. Source: Tiago C. Pinto, University of Helsinki

emulsions in the digestive system. Pinto’s research focuses on correlating variations in the microstructures of these materi als with their macroscopic properties and implications in the body. Due to the low concentration of crystals within oleogel samples—especially when diluted in a digestion titrate—con ventional X-ray diffraction (XRD) methods are not capable of distinguishing changes in characteristic structures during digestion. For this reason, the researchers brought their experiments to Elettra Sincrotrone Trieste, a synchrotron light source in Basovizza, Italy. The team took advantage of the superior pho ton flux provided by the XRD1 beamline at Elettra to analyze emulsions with a variety of compositions as they underwent in-vitro digestion. “The signal-to-noise ratio with benchtop XRD would have been too low,” Pinto said. “With synchrotron XRD, we were able to identify even subtle variations in crystal structure during the digestion process.” In fact, the use of synchrotron light allowed for the anal ysis of emulsions even when only a small fraction of lipid crys tals—in some cases as low as 0.3 mg/mL—diffracted radiation. INVESTIGATING A VARIETY OF OIL PHASES AND EMULSIFIERS The researchers studied emulsions with a structured oil phase in a dispersed water phase. Some samples contained oil drop

lets with just solid lipids, and some contained a blend of solid and liquid lipids. The structure of water is well-characterized, whereas the intricate, polymorphic crystal structures of oleogels during digestion are less understood. Having the oil phase suspended in water, rather than the other way around, offered an experi mental advantage, since the samples were overall more homo geneous, and therefore easier to analyze at the synchrotron. In total, the team analyzed 16 combinations of oil phases and emulsifiers (see page 16). The oil phases included combi nations of different concentrations of rapeseed oil, candelilla wax, sunflower wax and fully hydrogenated palm oil (FHPO). Emulsifiers included modified starch, Tween 20 (a common surfactant used in food applications), whey protein isolate and hydroxypropyl methylcellulose (a cellulose derivative). The researchers chose these particular emulsifiers to test examples of macronutrients, indigestible fibers and polymers as struc turing agents. “We wanted to look into whether structural changes during digestion depend more on the composition of the oil in the sample or the emulsifier,” Pinto said. “We were also look ing at factors such as the size and shape of lipid crystals, layer stacking and polymorphic form to see whether they affected the digestibility and digestion rate of the emulsions.” After months of preliminary experiments at the University of Helsinki, the researchers conducted their 48-hour experi ment at the synchrotron. This was challenging work, as each

16 • inform February 2025, Vol. 36 (2)

Compositions of the oil phases and emulsifiers in the 16 emulsions studied. Source: Tiago C. Pinto, University of Helsinki

formulation required over four hours of simulated digestion, and X-ray characterization of the samples had to occur at pre cise points in time during the digestion process. To maximize their beamtime, the team had two digestion simulations run ning simultaneously at all times, which required several scien tists to manage. Because lipids are primarily digested during the intesti nal phase, the researchers focused on tracking changes during that stage, as opposed to the oral and gastric phases of diges tion. For each sample, they characterized their structures just before the intestinal phase began, and then 2, 5, 10, 15, 60 and 120 minutes later. “We saw from our preliminary experiments that it was during the initial stage of the intestinal phase that the diges tion rate changed the fastest, so we thought that time period might yield the most interesting data,” Pinto said. SIMULATING DIGESTION OF OLEOGELS Clinical trials are considered the gold standard for nutrition studies, but they can have limited ability to provide detailed mechanistic insights compared to in-vitro methods. For this study, the researchers used a modified version of the INFOGEST protocol, an in-vitro method originally designed to simulate the digestion of five grams of food. “Usually, lipids are a small part of an entire food sample. In our case, we are analyzing oleogels by themselves,” Pinto said. In 2022, the Food Materials Science Research Group at the University of Helsinki published a paper addressing the lim itations of the traditional INFOGEST protocol as it applies to oleogels ( https://doi.org/10.1016/j.foodres.2022.111633 ). The paper also provided recommendations for how to alter the protocol for greater bio-relevance and better standardization of results from different studies. Pinto and team used this revised protocol to simulate digestion in a room next to the beamline (see page 17). During the intestinal phase, triglycerides are broken down into mono

glycerides and free fatty acids (FFAs). The release of FFAs nat urally brings a sample’s pH level down. By adding sodium hydroxide as needed, the researchers carefully maintained each sample’s pH at a constant level of seven using a method called pH-stat. Based on the volume of sodium hydroxide added, they were able to track the release of FFAs and deter mine how much of a sample had been digested at various points in time. In the meantime, the researchers periodically took sam ples from the digestion beakers and added a lipase inhibitor to stop digestion. They then incubated the samples at 37 °C to maintain the same temperature as in the digestion vessel and avoid any further modification of the lipid crystals. In this way, the samples represented snapshots during digestion, which were then brought to the beamline for structural analysis. CRYSTAL STRUCTURE FORMATION DURING DIGESTION Fats are polymorphic, which means they can display more than one crystal structure at once. It is believed that the different polymorphs present in fat can impact macroscopic character istics, such as melting temperature, rheological properties and sensory attributes. The researchers expected to see changes in polymorphic forms during digestion. Analysis is revealing the existence of polymorphs, including the alpha, beta prime and beta forms (listed in order of increasing stability). By looking for common peak positions identified in previous literature for different lip ids, the team tracked the formation evolution of the different polymorphs at the nanoscale in their XRD data and identified whether they strengthened or weakened over time for differ ent samples. A major takeaway from the study was that polymorphic changes depended more on the composition of the oil phase in the digested oleogel sample, as opposed to the emulsi fier. The researchers found that samples structured with

inform February 2025, Vol. 36 (2) • 17

addition of lipase inhibitor

insertion in the glass capillary for X-ray analysis

Schematic of digestion setup. Two digestion vessels worked in parallel, continuously monitored by researchers who maintained a constant pH of seven in the emulsions during the intestinal phase. At different points during digestion, samples were taken for X-ray characterization at the beamline. Source: Tiago C. Pinto, University of Helsinki

waxes tended to remain in the highly-stable beta prime form, whereas those structured with FHPO tended to become less organized over time. This could be because the waxes are not digestible. As the rapeseed oil in the wax-structured emulsions was digested, the waxes began to dominate, causing the sample to become more organized overall. On the other hand, as the oil was digested in the FHPO samples, the beta form they displayed to begin with disappeared, giving way to other, less stable forms. “It is complex, because the polymorphs we see appear ing and disappearing do not necessarily mean the same com ponents are changing from one form to another,” Pinto said. “During digestion, many products appear in many forms.” The results also indicated that the structural changes that occurred within the oil phase and emulsifiers were likely more responsible for differences in the digestibility of the samples rather than the composition of the oil phase itself, although

hope to link changes in microstructure with their implications for controlling lipid digestibility. However, much more investi gation is necessary to untangle exactly what happens to these emulsions during digestion. “There are limitations with any in-vitro study. Because our model happens in a vessel, it does not account for all of the movement that occurs in the mouth, esophagus and stom ach, for example,” Pinto said. “We are doing very fundamental work at this point, and others in the field can help us fill in the gaps and contribute to the knowledge base we are building.” The use of synchrotrons in food applications is growing. In-vitro digestion experiments at synchrotrons have been con ducted to study the digestibility of milk, for example. Previous studies of oleogels and other lipid formations have taken advantage of synchrotron light, but few have investigated what happens to these materials during simulated digestion at the beamline in real time. Pinto and his colleagues intend to pub lish the results of their study later this year. Savannah Mitchem is a freelance science writer with eight years of experience covering research and development in a broad range of scientific disciplines. She can be contacted at Savannah.L.Mitchem@gmail.com.

further analysis may reveal differently. LIMITATIONS AND NEXT STEPS

The highly detailed results provided by synchrotron studies could play a pivotal role in the development of healthy and pal atable oleogel emulsions down the line. Eventually, researchers

18 • inform February 2025, Vol. 36 (2)

Bigels: Filling the gaps in

plant-based food applications Jovana Glusac and Maya Davidovich-Pinhas

The plant-based phenomenon—driven by a growing demand for healthier, sustainable, and ethical choices—has transitioned from niche vegan options to mainstream grocery staples. This sector has reshaped the food industry and is gearing up for significant growth that will require innovative, creative solutions for animal-based products and fat replacers. Bigels, which combine oil-based and water-based gels, are emerging as a game changing innovation in the plant based food landscape. Here we describe our approach to capturing the industry’s potential. While proteins often take the spotlight, fats are essential for the full sensory experience of food, especially in creating appealing textures. Fats lend that smooth, creamy mouthfeel we savor in foods like choc olate and ice cream, making each bite indulgent and deeply satisfying. They also play a vital role in enhancing flavor release and perception, enriching the taste experience. Across the food industry, there is a strong shift towards “better for-you” fats—trans fat-free, sustainably sourced, and tailored to meet health-conscious demands. The global fats and oils market projects 3.6 percent grow annually from 2024 to 2029 ( https://www.marketsand markets.com/PressReleases/fats-oils.asp ). The popularity of healthier, plant-based options reflects a heightened consumer focus on nutrition, balance, and sustainability and companies are investing in research and development to provide fats that align with both wellness goals and environmental values. WHY BIGELS Since the late-2000s when Almeida and coworkers reported first devel oping a bigel to serve as a new vehicle for topical formulations, research ers began focusing on their applications in pharmaceuticals (https:// doi.org/10.1080/10837450802282447). They reported that bigels had

• A bigel is a two phase system formulated by merging an oil-based oleogel and a water-based hydrogel, representing a novel class of soft materials. • While bigels have been predominantly used in drug delivery, their application in the food industry is gaining momentum, particularly as fat replacers, 3D food printing materials, and texture enhancers. • The unique structure of bigels is particularly promising for developing plant-based products that closely replicate the textures and functions of traditional animal-based foods. • Integrating plant proteins into bigels represents an innovative approach in food science, unlocking diverse possibilities for advanced plant-based food applications.

FAT INNOVATIONS

inform February 2025, Vol. 36 (2) • 19

exceptional properties, such as a moisturizing effect, enhanced stability, adjustable properties, biocompatibility, and the capability for controlled release of active ingredients. This foundational research paved the way for advanced inves tigation into the use of bigels in 3D bioprinting, drug deliv ery, and other innovative biomedical applications (https:// doi.org/10.3390/gels9080648 and https://doi.org/10.1016/ B978-0-08-102179-8.00011-9). Bigels are biphasic systems composed of two gelled phases: an aqueous phase (hydrogel) and an oil-based phase (oleogel). This allows delivery of multiple bioactive molecules and nutraceuticals, while their physicochemical properties can modulate the release of the encapsulated compounds. Furthermore, the ability to tailor their physicochemical and structural properties can also have tremendous significance in ensuring bigels’ versatility concerning texture and sensory attributes in different food matrices. Though several food-grade bigels have recently been developed as fat substitutes, their application in food prod

ucts remains limited and is still in its early stages. Bigels can be used as a main component or part of a complex nutritionally enriched food. HOW BIGELS FORM Bigels are part of an important class of biphasic soft materi als, including emulsions and emulsion gels, that form three main categories: hydrogel-in-oleogel, oleogel-in-hydrogel, and bi-continuous bigels. The main distinction between bigels and other multiphase systems, like emulsions and emulsion gels, is that both phases (hydrogel and oleogel) are structured/gelled. Bigels are commonly produced by mixing the two phases using a hot and/or cold emulsification procedure. Different gelation mechanisms unfolded depending on the chosen ingre dients in either phase. In a hot emulsification procedure, a researcher melts the hydrogel and oleogel solutions and mixes them, usually under high shear conditions, to achieve emulsifi cation. While in the cold emulsification process, they gel both phases before mixing.

The three main categories of biphasic soft materials (from left to right): oleogel-in-hydrogel, bi-continuous, and hydrogel-in-oleogel bigels. Source: Davidovich-Pinhas lab via biorender.com.