Oils and Fats - Production, Properties and Uses

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Innovation and Development / Ingredients / Emulsions /

Oils and Fats - Production, Properties and Uses

Description

Oils and Fats is an essential course for food industry staff wishing to gain a good understanding of the properties of oils and fats, how these relate to their usage, and the processes involved in their manufacture.

The two-day programme will cover the chemical and physical structure of oils and fats, quality control and analysis, refining and speciality oils and fats. The mix of lectures and practical sessions has been designed to enable delegates to explore all aspects of these essential ingredients.

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An essential course for food industry staff wishing to gain a good understanding of the properties of oils and fats and the processes involved in their manufacture.

Overview

Who should attend?

Product development managers and technologists
Process development technologists
QA and QC staff
Staff working in the edible oils industry wishing to gain more technical knowledge on their products

Course overview

From this course you will

Understand the basic chemical structure of different fatty acids and triglycerides
Discover how the chemical structure influences the physical nature of oils and fats, which in turn relates to their properties in food products
Learn about the refining and modification of edible oils for different end applications
Find our how to prevent oxidation and rancidity in oils and fats
Come away with a comprehensive understanding of the nutritional benefits of fat

Networking dinner

We are holding an optional networking dinner at a local restaurant on the evening of 19 October. The cost is GBP35.00 + VAT. To book, please contact Catherine Haynes at training@leatherheadfood.com or T: +44 (0)1372 822314.

Programme

Day 1

08.30	Registration and Refreshments
09.00	Welcome and Introduction Stuart Clegg, Project Manager: Product Development, Leatherhead
	SESSION 1 - PROPERTIES
09.15	Chemical Nature of Oils Peter Gillatt, Scientific Advisor, Kettle Foods Limited Overview of the major components of oils and their effect on the properties of oils and fats.
10.15	The Physical Characteristics of Oils and Fats Geoff Talbot, The Fat Consultant Describes the relationship between the molecular structure of triglycerides and the melting/crystallisation behaviour of oils and fats. You will learn the importance of solid fat content and polymorphism for the use of oils and fats as food ingredients.
11.10	Refreshments
	SESSION 2 - TYPES OF OILS
11.30	Oils and Fats – Their Origins and Properties Geoff Talbot, The Fat Consultant Listing the types of plant used to produce major vegetable oils with reference to the geographical areas in which they are grown. The presentation will explain the production of oil from the fruits and seeds and the composition and properties of the oils. The most commonly used animal-sourced fats will also be briefly discussed.
12.05	Bakery Fats Geoff Talbot, The Fat Consultant Application of oils and fats in baked goods (biscuits, pastry and cakes) will be discussed together with how to tackle the problem areas of trans and saturated fat reduction and moisture migration.
12.45	Lunch
13.30	Frying and Frying Oils Geoff Talbot, The Fat Consultant The process of frying, the reactions that occur during frying, and the factors that define an ‘optimal’ frying oil will be considered.
14.15	Speciality Oils Norman Harris, Senior Chemist, AarhusKarlshamn UK Ltd The use of speciality oils in the UK is growing rapidly. This presentation will review chemical, physical, nutritional and organoleptic properties of these speciality oils.
15.00	Refreshments
	WORKSHOP 1 - TASTING
15.20	Tutored Tasting of Speciality Oils: What to look out for Norman Harris, Senior Chemist, AarhusKarlshamn UK Ltd A chance to taste and compare a range of oils, for example extra virgin olive, hazelnut, walnut, sunflower and sesame oils (depending on availability).
	SESSION 3 - PROCESSING
15.50	Refining Oils Dave Allen, Consultant The processes employed in converting crude edible oils into wholesome food will be explained. This will include both chemical and physical refining, describing the function and operation of de-gumming, neutralisation, bleaching, and deodorisation of oils.
16.35	Modification of Oils Dave Allen, Consultant The two main processes used to modify the physical characteristics of oils and fats in order to increase their functionality will be described and contrasted. Partial hydrogenation will also be outlined to explain the mechanism by which trans fatty acids are unavoidably formed – the reason why partial hydrogenation is no longer used in the UK.
17.05	Close
Evening	Course Networking Dinner (Optional) - GBP35.00 + VAT To book, please contact Catherine Haynes at training@leatherheadfood.com or T: +44 (0)1372 822314.

Day 2

08.30	Registration and Refreshments
	SESSION 3 - PROCESSING (CONTINUED)
09.00	Analysis and Quality Control Geoff Talbot, The Fat Consultant The four main types of analytical methods for oils and fats will be described – chemical methods, physical methods, spectroscopic methods and chromatographic methods. Within these, the main attributes measured as part of quality control of oils and fats will be discussed.
10.00	Oxidation and Rancidity in Oils and Fats Geoff Talbot, The Fat Consultant Describes the development of oxidation and rancidity in oils and fats and how to prevent instability occurring.
10.40	Refreshments
	SESSION 4 - PRODUCTS: FAT CONTINUOUS SYSTEMS
11.00	Butter, Margarine and Spreads Dirk Zwanzig, R&D Director, Mifa AG Learn the science behind making butter, margarines and spreads, the ingredients used and the processing techniques employed.
12.00	Confectionery Products - NEW Geoff Talbot, The Fat Consultant Confectionery fats can be broadly subdivided into coating fats, filling fats and toffee fats. Each of these will be considered, together with the problems of oil migration and bloom formation that are often associated with multi-component confectionery products.
12.45	Lunch
	WORKSHOP 2 - TEMPERING
13.30	Chocolate Tempering Geoff Talbot, The Fat Consultant Annie Teoh, Senior Research Scientist, Leatherhead Delegates will go into the product development kitchen and, after a demonstration, will temper chocolate to learn about the different polymorphic forms of fat and how they affect shelf life.
	SESSION 5 - LEGISLATION AND NUTRITION
14.20	UK and EU Legislation Relating to Oils and Fats Bianca Herr, Senior Regulatory Advisor, Leatherhead Recent changes in UK and EC legislation regarding composition labelling and the sale of oils and fats, and foods containing them.
15.00	Refreshments (combined with next talk)
15.00	Nutritional Benefits of Oils and Fats Sarah Hull, Senior Scientist, Leatherhead A nutritional perspective on oils and fats and how saturated, trans and polyunsaturated fats affect our health.
16.00	Close

Speakers

Sponsorship

Locations & Pricing

Member Price
£825.00 Plus VAT

Non-Member Price
£1,025.00 Plus VAT

Leatherhead Food Research, Leatherhead, UK from 19/10/2010 to 20/10/2010

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