Oral presentations may be given in Spanish, Portuguese or English. Simultaneous interpretation will be available for each talk.
Tentative program as of August 20, 2019

Opening Plenary Session
Evolutionary and potential analysis of the oil industry in Latin America and within the world context

Tuesday, October 8
Ballroom Cataratas

Hector C. Autino Dr. Héctor Autino, Bunge South America & ASAGA, Argentina
The presentation is based on a detailed description of the production of grains, oilseeds, oils and by-products within the international context and in particular of the extended Mercosur, including a detailed analysis of the most relevant countries, as well as who are the main exporters and importers worldwide.

During the dissertation we will be showing the characteristics and highlights of the Crushing plants with the highest production capacity around the world, additionally and as a conclusion we will carry out a SWOT analysis of the Argentine Republic and Brazil, as a consequence of being the most relevant countries in the southern region of the American continent.


The speakers selected for this session will dig into the key characteristics of conditions and technologies of seed preparation and extraction processes, to provide the audience with the why and how of them. With enthusiastic speakers to explain their knowledge of the subject they will cover the characteristics of the processes and technologies of preparation and extraction, considering special topics in efficiency, quality and safety. This session will be very attractive for our audiences given the importance of the oil extraction business in the area.

Wednesday, October 9
40 años de optimización de procesos, del románticismo a los sistemas inteligentes.
Carlos Caruso, Glencore, Argentina
Tratamiento alternativo de gomas. Desaceitado.
Anibal Demarco, Desmet Ballestra, Argentina
Manejo de “SMART DATA” en plantas de extracción por solvente. (Análisis de sensibilidad económico-operativa).
Gerardo M. Bianco, APROXAR, Argentina
Como reducir el consumo de hexano en la planta de extracción por solventes.
Héctor C. Autino, Bunge Sudamérica, Argentina
Tendencias en automatizacion.
Raul R. Di Giovambattista, Autex S.A., Argentina
Thursday, October 10
New developments in the distillery of the extraction plant.
Marcelo Ferrero, Plant Design S.A., Argentina
Soluciones a posibles problemas que se pueden generar en plantas de extracción por solvente.
Gerardo M. Bianco, APROXAR, República Argentina
Optimización energética en plantas de crushing de semillas oleagionosas.
Mário Brugnollo, Solex Thermal Science, Brazil
Sistemas de limpieza para la industria de semillas oleaginosas.
Rafael Grabois, PROGLOBAL, Argentina
Hay límite para bajar la materia grasa?
Anibal Demarco, Desmet Ballestra, Argentina

Functionality in Food

In this session, the presenters will discuss the mechanism of fat crystallization as well as their structuring by alternative routes such as gels, emulsions and foams. It includes phase transitions, rheology and structure formation, the role of fat selection, and effect of food processing on product structuring for confectionery, bakery, margarines etc. in where is important to achieve organoleptic and textural attributes with low trans and saturated levels. As well as the implication and use of fats when subjected to different processes (interesterification and fractionation) and its food application.

Wednesday, October 9
Nanoemulsiones estabilizadas con proteínas: estructura y propiedades físicas.
Maria L. Herrera, University of Buenos Aires, Argentina
Hydrogellation in the structuring of emulsions W-high oleic palm oil: rheology and microstructure.
Elena Dibildox Alvarado, Adriana Arellano, and Jaime D. Pérez-Martínez, Universidad Autónoma de San Luis Potosí, Mexico
Deviation from the polar paradox of some antioxidants in O/W emulsions.
Laura A. López-Martínez1, Alejandro Rocha-Uribe2, Fernanda Peyronel3, and María Zenaida Saavedra-Leos4, 1Coordinación Académica Región Altiplano Oeste de la Universidad Autónoma de San Luis Potosí, Mexico; 2Facultad de Ciencias Químicas, Universidad Autónoma de San Luis Potosí; 3Dept. of Food Science, University of Guelph, Canada; 4Coordinación Académica Región Altiplano, Universidad Autónoma de San Luis Potosí, Mexico
Parámetros de oxidación de oleogeles de diferentes aceites con cera de carnauba.
Bruno A. Irigaray1, Natalia Martinez2, Jimena Lázaro1, Nadia Segura1, and Iván Jachmanián2, 1Facultad de Química, Uruguay, 2UdelaR, Uruguay
From fats to oleogels: Evolution and new perspectives for healthiness in the food industry.
Ana Paula B. Ribeiro*, University of Campinas, Brazil
Wednesday, October 9
Cristalización de fases grasas elaboradas con aceite de salvado de arroz completamente hidrogenado: análisis cinético.
Nicolas Callejas* and Iván Jachmanián, UdelaR, Uruguay
Lipids as components in functional foods: enzymatic modification.
Leticia Xochitl López Martínez1, Hugo Sergio García Galindo2, Juan Antonio Noriega Rodríguez3, and Ramiro Baeza Jiménez*1, 1Centro de Investigación en Alimentación y Desarrollo, Mexico; 2Instituto Tecnológico de Veracruz, Mexico; 3Universidad de Sonora, Mexico; 4Centro de Investigación en Alimentación y Desarrollo, México
Co-crystallization of fully hydrogenated milk fat and high oleic sunflower oil: a compatibility study. Mayara S. Queirós, Rodolfo L.S. Viriato, Ana Paula B. Ribeiro, and Mirna L. Gigante, University of Campinas, Brazil
Impact of storage conditions on antioxidant efficacy. .
Lan Ban, Joan Randall, Marie Shen, and Chandra Ankolekar*, Kemin Industries Inc., USA
Protection of frying oil with natural sources of antioxidants blends.
Lan Ban and Chandra Ankolekar*, Kemin Industries Inc., USA
Palm oil-based trans fatty acids free margarine that is stable from temperature of 5°C to 35°C.
Sivaruby Kanagaratnam*, Noor Lida Habi Mat Dian, Rafidah Abd Hamid, Wan Rosnani Awang Isa, Nur Haqim Ismail, and Norazura Aila Mohd Hassim, Malaysian Palm Oil Board, Malaysia
Friday, October 11
Efecto del porcentaje de cera de abeja usado como estructurante en oleogeles de diferentes aceites sobre sus estabilidades oxidativas.
Bruno A. Irigaray1, Natalia Martinez2, Jimena Lázaro3, Nadia Segura3, and Iván Jachmanián2, 1Facultad de Química, Uruguay; 2UdelaR, Uruguay; 3Facultad de Química, Uruguay
Effect of α-tocopherol and β-sitosterol addition to physical structure of candelilla wax oleogels.
Vanessa O. Di Sarli*1, Gabriela B. Brito2, Denes K. Rosário2, Karina F. Delgado2, Carlos A. Conte2, Erika CAN Chrisman1, Torres Alexandre3, and Vanessa N. Castelo-Branco2, 1Federal University of Rio de Janeiro, Brazil; 2Federal Fluminense University, Brazil; 3UFRJ, Brazil
Estudio de cinéticas de nucleación no isotérmicas en organogeles utilizando aceites vegetales y cera de abeja.
Javier I. Contreras-Ramirez, Jose Alberto Gallegos-Infante, Mayela Garcia-Andrade, Jesus D. De la Cruz-Guerrero, and Jaqueline A. Carrillo-Fernandez, TecNM/ITD, Mexico
Tripalmitin-driven crystallization of palm oil and the effects of shear, dispersion concentration, and interfacial chemistry.
Ryan West and Dérick Rousseau, Department of Chemistry and Biology, Ryerson University, Canada
Crystallization of interesterified soybean oil on a scraped surface heat exchanger using high intensity ultrasound.
Thais Silva1, and Silvana Martini*2, 1Utah State University, Nutrition, Dietetics and Food Sciences Department, USA; 2Utah State University, USA

Poster Presentations
Study of the non-linear rheological response of palm stearin-palm kernel oil mixture.
Elena Dibildox Alvarado*, Gabriela Avila-De La Rosa, Jaime D. Pérez-Martínez, and Jorge F. Toro-Vazquez, Universidad Autónoma de San Luis Potosí, Mexico
Influencia de la concentración de tensoactivo y tiempo de almacenamiento en las propiedades físicas de una emulsión a base de organogeles de canola.
Juan Luis Perez-Salas, Jose Alberto Gallegos-Infante*, Nuria E. Rocha-Guzman, Martha R. Moreno-Jimenez, and Ruben F. Gonzalez-Laredo, TecNM/ITD, Mexico
Hybrid palm oil feature better oxidative stability than African palm oil under different oxidation temperatures.
Luana O. de Oliveira*1, Rafael C. Sales2, Patrícia C. de Velasco2, Maria das Graças T. do Carmo2, and Vanessa N. Castelo-Branco3, 1UFF, Brasil; 2UFRJ, Brazil; 3Federal Fluminense University, Brazil
Development of EDTA alternative for food emulsions.
Joan Randall1, Lan Ban1, Yvonne Gildemaster1, and Chandra Ankolekar*2, 1Kemin Food Technologies, USA; 2Kemin Industries Inc., USA
Role of modified milk fat as structurant of lipid bases.
Mayara S. Queirós*, Rodolfo L.S. Viriato, Ana Paula B. Ribeiro, and Mirna L. Gigante, University of Campinas, Brazil
Encapsulación de vitamina C en emulsión doble tipo crema.
María P. Pérez1, Jorge Wagner2, and Andrés L. Márquez*1, 1Laboratorio de Investigación en Funcionalidad y Tecnología de Alimentos (LIFTA), Universidad Nacional de Quilmes; CONICET, Argentina; 2Laboratorio de Investigación en Funcionalidad y Tecnología de Alimentos, Dept. de Ciencia y Tecnología, Universidad Nacional de Quilmes, Argentina
Low saturated fatty acids filling creams for sandwich cookies using monoglycerides oleogels.
Camila Palla, Florencia Wasinger, and María E. Carrín*, Departamento de Ingeniería Química (DIQ) - Universidad Nacional del Sur (UNS), Argentina
Enzyme catalyzed synthesis of phytosteryl esters in deep eutectic solvents.
Nicolas Callejas1, Elisa Volonterio2, Bruno Baréa3, Erwann Durand3, Claire Bourlieu4, Jerôme Lecomte5, Pierre Villeneuve6, Maria Cruz Figueroa-Espinoza7, and Iván Jachmanián*1, 1UdelaR, Uruguay; 2Facultad de Química, Universidad de la República, Uruguay; 3CIRAD, France; 4UMR IATE - INRA/CIRAD/UM2/SupAgro, France; 5CIRAD, Greece; 6UMR IATE, CIRAD, France; 7Montpellier SupAgro, UMR IATE, France
Effect of increasing concentrations of sodium caseinate on the foaming properties obtained from emulsions of avocado oils (Persea Americana).
Sergio A. Cabrera*, University of Antioquia, Colombia

General Surfactants and Personal Care

Wednesday, October 9
Lauric/palm PKO market outlook.
Jose M. Tamayo*, 1954, USA
Valorization of glycerol by chemical modification to produce ethers with surfactant properties.
Debora M. Kochepka*, Laís P. Dill, Angelo R. Oliveira, Claudiney S. Cordeiro, and Maria Aparecida F. César-Olivera, UFPR, Brazil
Natural-based surfactants in the modern detergent industry.
Corrado Mazzanti*, Desmet Ballestra SpA, Italy
Nesting: Consumer trend in home care products.
Alberto Pino, The Dow Chemical Company, Brazil
Poster Presentation
Innovative and Sustainable Enzymatic Surfactant Solution for Laundry Liquids.
Vicente G. Oliveira and Elvis Barreto, Oxiteno, Brazil

Health and Nutrition

The purpose of this session is to introduce research relevant to the broad field of lipid metabolism and health. Studies of interest cover all aspects of experimental nutrition, physiology and biochemistry in humans and animals, as well as studies enlightening the mechanisms of lipid physiology in human health. The session covers in addition, original researches and literature overview of bioactive lipids, their metabolic functions and applications in human health and wellness.

Wednesday, October 9
Challenges to increasing healthy lipids in the food supply.
Eric A. Decker, Dept. of Food Science, University of Massachusetts, USA
Some things we learned from the Omega-3 index.
Clemens von Schacky, University of Munich, Germany
Benefits of human milk lipids in early life and their potential impact on later life (metabolic) health.
Sandra Einerhand, Einerhand Science & Innovation BV, Netherlands
Specialty oils and co-products from Brazilian native nuts: their applications in foods, and their importance in human nutrition and health.
Jane Mara Block, UFSC, Brazil
Modificación del perfil graso de leche caprina mediante inclusión de aceite de soja o girasol en el suplemento.Cecilia Dauber*1, Gabriela Casarotto2, Fabiana Cabrera2, Adriana Liscano2, Gabriela Vicente2, Paola Veliz2, Natasha Barrandeguy, Alejandro Britos2, Silvana Carro2, and Ignacio Vieitez3, 1Facultad de Química. Universidad de la República, Uruguay; 2Facultad de Veterinaria, Universidad de la República, Uruguay; 3UdelaR, Uruguay
Structured lipids and their importance in human nutrition and health.
Ernesto M. Hernandez, Advanced Lipid Consultants, USA
Poster Presentations
Ácidos grasos en semillas de variedades de Sesamum indicum de interés socioeconómico para el Paraguay.
Laura G. Mereles1, Eva Eugenia Soledad Coronel Mendez2, Natalia Martinez3, Silvia B. Caballero4, and María Cristina Romero5, 1Universidad Nacional de Asunción, Facultad de Ciencias Químicas, Paraguay; 2Universidad Nacional de Asunción, Paraguay; 3UdelaR, Uruguay; 4Universidad Nacional de Asunción, Facultad de Ciencias Químicas., Paraguay; 5Universidad Nacional de Asunción, Facultad de Ciencias Químicas, Dpto. de Química Biológica, Paraguay
Perfil de consumo de óleo de coco e percepção dos efeitos causados à saúde.
Thayná T. da Silva, Alessandra R.P. Mulder, and Isabelle Santana*, Universidade do Estado do Rio de Janeiro, Brazil
Lipid composition of Brazilian commercial margarines.
Thaís Jordânia, and Daniel Barrera-Arellano, Laboratorio de óleos e gorduras, FEA, UNICAMP, Brazil

Non-food Applications

This session will focus on process technology, innovation, products and applications that are not directly related to the food segment, like biodiesel, feed additives, oleochemicals and green chemistry among others.

Thursday, October 10
Characterization and potential of waste cooking oils for biodiesel production.
Vladimir Plata1, Deyanira Ferreira2, Karen Gutiérrez2, Dayanna Velázquez2, and Paola Gauthier-Maradei2, 1GICIBAYA, Universidad Santo Tomás, Colombia; 2INTERFASE, Universidad Industrial de Santander, Colombia
Obtención de biocombustible mediante hidrotratamiento catalítico de aceites oxidados.
Elisa Volonterio1, Iván Jachmanián2, Ignacio Vieitez2, and Martin Mittelbach3, 1Facultad de Química, Universidad de la República, Uruguay; 2UdelaR, Uruguay; 3Institute of Chemistry, University of Graz, Austria
Reducción de precursores de 3MCPD/GE en las plantas extractoras de aceite de palma.
Mónica Cuellar, TPA Consultores, Colombia
Disolución de sedimentos orgánicos en el transporte de crudos pesados mediante el uso de esteres de aceites vegetales y aditivos.
William Larrota Picon1, Andan Y. Leon*1, and Carlos Ruiz Nova2, 1Universidad Industrial de Santander Colombia, Colombia; 2Deproquim SA, Colombia
Development of a glycerine based, water soluble polymer for use in the wood products industry.
Andrew N. Becker, Joseph H. Podolsky, Chris Williams*, and Eric Cochran, Iowa State University, USA
Acid-activated clays as solid catalysts for the esterification of lauric acid.
Laís P. Dill, Debora M. Kochepka, Fernando Wypych, and Claudiney S. Cordeiro, UFPR, Brazil

Friday, October 11
Aceite dielectrico vegetal en base a oleinas de palma.
Pedro M. Bernal1 and Cesar Coronado2, 1Del Llano S.A., Colombia; 2Diveg SAS, Comoros
Production of biolubricants from renewable Brazilian raw materials.
Ticiane V.P. Souza and Maria Aparecida F. César-Olivera, Universidade Federal do Paraná, Brazil
Multifunctionality of zinc carboxylate to produce acylglycerols, free fatty acids and fatty acids methyl esters.
Alexis M. Escorsim1, Fabiane Hamerski2, Marcos L. Corazza2, Claudiney S. Cordeiro1, and Luiz P. Ramos*2, 1Universidade Federal do Paraná, Brazil; 2Federal University of Paraná, Brazil
Recuperación y agregación de valor en productos a partir de los fondos de tanques y destilaciones de biodiesel.
Mónica Cuellar1, Oscar A. Ariza Galeano2, William Larrota Picon3, and Andres Guzman2, 1TPA Consultores, Colombia; 2Alchemy Ventures and Developments, Colombia; 3Universidad Industrial de Santander Colombia, Colombia
Practical Considerations to Using Cavitation Technology in Oils & Fats Processing.
Darren J. Litle*, Arisdyne Systems, Inc., USA

Processing and Refining

This is one of the most anticipated sessions year after year. Clearly, all the efforts of the oil processors are focus on reducing operating expenses, increasing the margin, improving the quality of the oil and valuing byproducts. In this session, speakers will focus on the above topics but will add subjects related to efficiency and security that are also key pieces in the value chain. The speakers will also present new technological advances (equipment and software), with topics that cover the entire edible oil processing chain.

Wednesday, October 9
Buenas prácticas en el manejo de aceites de origen vegetal, sebo vacuno y aceite de palma.
Federico Corvetto and Eliana S. Morales*, South American Trading LLC, USA
How to keep full capacity of your filters in edible oil.
Tony Dinsbach, Filtration Group BV, The Netherlands
Nano neutralization, aplicaciones practicas.
William Blake Hendrix, Desmet Ballestra North America Inc., USA
Revision on vacuum systems - conventional, alkaline closed loop and ICE condensation vacuum systems.
Rodrigo Castro*, Koerting do Brasil, Brazil
Jet mixers for agitation or homogenization of edible oils or other liquids in tanks.
Rodrigo Castro*, Koerting do Brasil, Brazil
Thursday, October 10
Impact of oil moisture and acidulation on improving bleaching clay efficiency.
David Brooks, Oil-Dri Corporation of America, USA
Low pressure dual temperature deodorization; an ideal solution to mitigate the formation of both trans fats and glycidyl esters.
Marc J. Kellens and Alan Paine*, Desmet Ballestra Group, Belgium
Extraction of free fatty acids with solvent using descending liquid film contactors.
Luis A. Figueroa Casallas and Paulo C. Narvàez, Universidad Nacional de Colombia, Colombia
The Role of Synthetic Amorphous Silica in Enzymatic Interesterification.
Carlos A.C. Leibel1, and Carlos A. Bravo2, 1W.R. Grace Brasil Ltda, Brazil; 2W.R. Grace Argentina, Argentina
Poster Presentations
Evaluación del uso de hexano y etanol como solventes para obtener aceite de semillas cítricas.
Noely Otero1, Gelso Costa2, Amalia Carelli1, and María E. Carrín3, 1Planta Piloto de Ingeniería Química (PLAPIQUI, UNS-CONICET), Argentina; 2Departamento de Ingeniería Química, Universidad Nacional del Sur, Argentina; 3Departamento de Ingeniería Química (DIQ) - Universidad Nacional del Sur (UNS), Argentina
Physical properties of oleogels as affected by high intensity ultrasound, cooling rate and storage conditions.
Anabella S. Giacomozzi1, Camila Palla2, María E. Carrín2, and Silvana Martini3, 1Universidad Nacional del Sur, Argentina; 2Departamento de Ingeniería Química (DIQ) - Universidad Nacional del Sur (UNS), Argentina; 3Utah State University, USA
Development of cookie fillings reduced in saturated and zero in trans fatty acids using the organogel technology.
Thais Silva1, and Daniel B. Arellano2, 1Utah State University, Nutrition, Dietetics and Food Sciences Department, USA; 2Unicamp, Brazil

Quality Control and Analytical Techniques

The session will provide updates on the status of the novel analytical techniques such as high-resolution mass spectrometry, Ultra High Performance Liquid Chromatography and multidimensional techniques that allow the achievement of innovative discoveries. This session includes analytical techniques for monitoring lipid oxidation and will discuss the correlation between stability of food and sensory/analytical evaluation, to assess the product authenticity, tractability, and quality. Likewise, the analysis of trace contaminants including processing contaminants in fats and oils as MCPD and glycidyl esters and may include topics related to analytical methodologies for sample analysis, occurrence of contaminants and potential impacts of processing on contaminant formation.

Thursday, October 10
Estudio de la cinética de gelificación por retrodispersión de luz.
Maria L. Herrera*1, Nurys T. Hoyos Merlano2, and Federico L. Jara3, 1University of Buenos Aires, Argentina; 2University of Buenos Aires-ITPN, Colombia; 3University of Buenos Aires-ITPN, Argentina
Using the scientific method and key analytical techniques to mimic an edible fat product.
Fernanda Peyronel, Dept. of Food Science, University of Guelph, Canada
Fast GC analysis of FAMEs in vegetable fats and oils. Daiane Magro1, and Mariana Baptistao*2, 1Bunge, Brazil; 2Agilent Technologies do Brasil, Brasil
Extra virgin olive oils produced in Brazil: their composition and quality parameters.
Aline G.A. Carvalho*1, Bruna R.A. Gaspar1, Humberto R. Bizzo2, Lucía Olmo-García3, Alegria Carrasco-Pancorbo4, Vanessa N. Castelo-Branco5, and Torres Alexandre6, 1Laboratory of Nutritional Biochemistry and Food Science Lipid Chemistry and Biochemistry Laboratory – Institute of Chemistry, Federal University, Brazil; 2Embrapa Food Agroindustry, Brazil; 3Environmental, Biochemical and Foodstuffs Analytical Control Research Group, University of Granada, Spain; 4University of Granada, Spain; 5Federal Fluminense University, Brazil; 6UFRJ, Brazil
Thursday, October 10
Formation of 2-MCPDE under different conditions of time and temperature.
Renan G. Tivanello*1, Maisa F. Capristo2, Eduardo Vicente3, Roseli A. Ferrari3, Klicia A. Sampaio2, and Adriana P. Arisseto2, 1University of Campinas, Brazil; 2Faculty of Food Engineering, University of Campinas, Brazil; 3Institute of Food Technology, Brazil
Aqueous wash of crude organic palm oil: oil quality and formation of esters of 2-MCPD and 3-MCPD in the refined oil.
Jessika K. Santiago1, Maisa F. Capristo2, Roseli A. Ferrari3, Eduardo Vicente3, Antonio A. Meirelles1, Adriana P. Arisseto2, and Klicia A. Sampaio*1, 1UNICAMP, Brazil; 2Faculty of Food Engineering, University of Campinas, Brazil; 3Institute of Food Technology, Brazil
Óleo de farelo de arroz degomado com enzimas PLA1/PLC e PLC 3G: influência no teor de fósforo, ácidos graxos livres e diacilgliceróis.
Mayara S. Rodrigues, Paula V. Pontes, Marcela C. Ferreira, Antonio A. Meirelles, and Klicia A. Sampaio*, UNICAMP, Brazil
Evaluación del potencial antioxidante de extractos obtenidos a partir de frutos nativos de Uruguay mediante maceración con distintos solventes y extracción supercrítica.
Ignacio Vieitez*, Amelia Rosso, Emiliana Fariña, and Margot Paulino, UdelaR, Uruguay
Oxidative stability and diterpenes compositon of cold-pressed green coffee oil oxidized at elevate temperatures.
Jéssika R. Morgado*1, Rodrigo M.V.da Silva2, Claudia M. de Rezende2, Thais M. Uekane3, and Vanessa N. Castelo-Branco4, 1Laboratório de Biotecnologia de Alimentos, Faculdade de Farmácia, Universidade Federal Fluminense, Brasil; 2Laboratório de Análise de Aromas, Instituto de Química, Universidade Federal do Rio de Janeiro, Brasil; 4Laboratório de Bromatologia, Faculdade de Farmácia, Universidade Federal Fluminense, Brazil; 5Federal Fluminense University, Brazil
Lipid recovery from oleaginous yeast biomass for biofuel production- A critical review.
Mahesh B. Khot*1, Gouri A. Katre2, Manuel Alarcon3, Carolina Parra1, Pankajkumar Waghmare4, Ameeta Ravikumar5, Debashish Ghosh6, and David Contreras7, 1Centro de Biotecnologia, Universidad de Concepcion, Chile; 2Agharkar Research Institute, India; 3Universidad del Biobio, Chile; 4Shandong University, China; 5Savitribai Phule Pune University, India; 6CSIR-Indian Institute of Petroleum, India; 7Universidad de Concepcion, Chile
Poster Presentations
Alto contenido de ácido linoleico en aceite de semilla de cacao (Theobroma cacao L.) cultivado en Colombia.
Jennifer T. Cruz*1, Wilson Rodriguez2, Juan Suarez3, and Claudia Ordoñez4, 1Universidad de la Amazonia, Colombia; 2Universidad de la Amazonia, Colombia; 3Uniamazonia, Colombia; 4SENA, Colombia
Estudio comparativo del deterioro termoxidativo del aceite de girasol entre presión atmosférica y reducida.
Nadia Segura1, Jimena Lázaro1, Natalia I. Martinez*2, and Bruno Irigaray3, 1Facultad de Química, Uruguay; 2Fac Química, UdelaR, Uruguay; 3UdelaR, Uruguay
Oxidative stability evaluation of vegetable soybean oil with added rosemary extract.
Daiane Magro*1, Lorena B.B Tavares2, and Sávio L. Bertoli2, 1Bunge, Brazil; 2FURB, Brazil
Quantification of citric acid added in vegetable fats and oils during deodorization process by spectrophotometer.
Daiane Magro*, Thiago Zarrilli, Juliana Cecchet, and Jean R. de Souza, Bunge, Brazil
Composition of Caiaué oil produced in Brazil.
Adelia F. Faria-Machado1, Rosemar Antoniassi1, Andréa M. Guedes*1, Roberto Y. Yokoyama2, Jean M.P. Lourinho3, and Mariana T. Ferreira4, 1Embrapa Food Technology, Brazil; 2Denpasa, Dendê do Pará S/A, Brazil; 3Fundação Centro Universitário Estadual da Zona Oeste, Brazil; 4Federal Rural University of Rio de Janeiro, Brazil
The sterol profile of high oleic palm oil produced in Brazil.
Rosemar Antoniassi1, Allan E. Wilhelm1, Adelia F. Faria-Machado1, Andréa M. Guedes*1, and Paôla A. da Costa2, 1Embrapa Food Technology, Brazil; 2Federal Rural University of Rio de Janeiro, Brazil
Evaluación sensorial de margarinas preparadas con aceites de coco y palma.
Luz Bertoia1, Jorge Wagner2, and Andrés L. Márquez*3, 1Laboratorio de Investigación en Funcionalidad y Tecnología de Alimentos (LIFTA), Universidad Nacional de Quilmes, Argentina; 2Laboratorio de Investigación en Funcionalidad y Tecnología de Alimentos, Dept. de Ciencia y Tecnología, Universidad Nacional de Quilmes, Argentina; 3Laboratorio de Investigación en Funcionalidad y Tecnología de Alimentos (LIFTA), Universidad Nacional de Quilmes; CONICET, Argentina
Estabilidad frente a la congelación-descongelación de margarinas preparadas con aceites de coco y palma.
Luz Bertoia1, Jorge Wagner2, and Andrés L. Márquez*3, 1Laboratorio de Investigación en Funcionalidad y Tecnología de Alimentos (LIFTA), Universidad Nacional de Quilmes, Argentina; 2Laboratorio de Investigación en Funcionalidad y Tecnología de Alimentos, Dept. de Ciencia y Tecnología, Universidad Nacional de Quilmes, Argentina; 3Laboratorio de Investigación en Funcionalidad y Tecnología de Alimentos (LIFTA), Universidad Nacional de Quilmes; CONICET, Argentina

Waste and Effluent Management and By-Product Value Adding in Oils and Fat Industry

Vegetable oil and fat, soap and detergent industry is producing some solid waste or side stream like effluents that require some treatment before they can be either disposed or rejected in the environment. Some available technologies can give good treatment to these wastes and some can even turn them into valuable stuff. This session will provide a complete overview of proven and/or promising technologies capable to bring efficient and economical solution to deal with the increasing necessity for the industry to reduce its impact on the environment and take advantage of potential hidden value from their wastes.

Friday, October 11
Energy generation in multiseed crushing plant.
Olivier Buyse, Vincke, Belgium
Current situation for spent bleaching earth disposal.
William J. Hausmann1, Edson Hugler Villaseñor2, and Arturo Hugler Quintanilla2, 1The Core Team, USA; 2Sonne Energeticos, Mexico
Optimización de efluentes líquidos en plantas de biodiesel.
Guillermo Fernández Long*, Bioxxar, Argentina
Evaporation technology applied on waster water treatment.
Adriana M. Andrade, GEA Equipamentos e Soluções, Brazil
Recovery of micro-nutrients from deodorizer distillates.
Mohammad S. Alam*, Texas A&M University, USA
Poster Presentations
Potential effect of crude glycerol components on the lactic acid fermentation by lactobacillus sp.
Laura J. Castellanos Suárez, Luis J. López Giraldo, and Viviana, Sánchez Torres, Universidad Industrial de Santander, Colombia