Research projects comprise chemical and enzymatic modification of lipids for various food applications such as infant formula, trans-free margarines, shortenings, edible films, and cocoa butter equivalents and substitutes. Research activities also include isolation, characterization, and assessment of antioxidant capacities of phytochemicals in fruits and vegetables. We have a large inventory of instrumentation for characterization, stability, encapsulation, food applications, and sensory evaluation.
Download PDF documents:
- Lipid Biotechnology, Chemistry, and Phytochemicals Laboratory
- Cocoa Butter Alternatives
- Phytochemicals, Antioxidants, Nutraceuticals
- Recovery of Used Frying Oils
- Structured Lipids for trans-Free Fats
- Structured Lipids for Infant Nutrition
- Sucrose Fatty Acid Polyesters
