Euro Fed Lipid Newsletter April 2011: Rotterdam Congress Programme published!
Euro Fed Lipid Congress 2011
Western Dutch Cuisine
Interlaboratory Comparison test 2011 with four new parameters
oils + fats: Trends and technologies live!
Congresses, Meetings, Symposia and Workshops
9th Euro Fed Lipid Congress
Oils, Fats and Lipids for a Healthy and Sustainable World
18-21 September 2011, Rotterdam, The Netherlands
The scientific programme is now available
There will be ample time to present and view the posters.
Further posters can be submitted anytime until autumn.
It is now the right time to register for the congress and to make your travel arragements.
(cited from Wikipedia)
The provinces of North Holland, South Holland, Zeeland, Utrecht and the Gelderlandic region of Betuwe are the parts of the Netherlands which make up the region in which western Dutch cuisine is found. The area is known for its many dairy products, which includes prominent cheeses such as Gouda, Leyden (spiced cheese with caramin, cumin or cloves), Edam (traditionally in small spheres) as well as Leerdammer and Beemster, while the adjacent Zaanstreek in North Holland is known for its mayonaise and mustards.
Zeeland and South Holland produce a lot of butter, which contains a larger amount of milkfat than most other European butter varieties. A by-product of the butter-making process, buttermilk, is also considered typical for this region.
Sea food such as herring (eaten raw), mussels, eels, oysters and shrimps are widely available and typical for the region. Kibbeling, once a local delicacy consisting of small chunks of battered white fish, has become a national fast food.
Pastries in this area tend to be quite doughy, and often contain large amounts of sugar; either caramelised, powdered or crystallised. The oliebol (in its modern form) and Zeeuwse bolus are good examples. Cookies are also produced in great number and tend to contain a lot of butter as well as a filling of some kind, mostly almond.
The traditional alcoholic beverages of this region are beer (strong pale lager) and Jenever, a high proof juniper-flavored spirit. A noted exception within the traditional Dutch alcoholic landscape, Advocaat, a rich and creamy liqueur made from eggs, sugar and brandy, is also native to this region.
Nieuwe, "new" raw herring |
Source: Wikipedia, Author Janericloebe
Kaas op Planken
Source Wikipedia, Author quistnix
Interlaboratory comparison tests serve laboratories to check applied methods and to recognize systematic errors. They are a central part of every quality assurance system. We herewith announce the 17th interlaboratory comparison test for fat analysis to be carried out in 2011. The samples will be dispatched in June 2011: A blend of different vegetable oils and a fish oil, an olive oil and used deep-frying oil.
The following parameters should be tested:
- Acid Value (Free Fatty Acids)
- Peroxide Value
- Anisidine Value
- Polar components in used deep frying fats
- Polymerised triacylglycerols in used deep frying fats and non-refined vegetable oils
- Butyric Acid
- Tocopherol distribution, tocopherol content
- Sterol distribution, total sterol content
- Triacylglycerol distribution by GC
- Triacylglycerol distribution by HPLC (New!)
- Polycyclic aromatic hydrocarbons
- Vitamin E and A content
- Fatty acid composition (C8-C24, including EPA, DPA and Trans)
- Chlorinated hydrocarbons
- UV Absorption K232, K270 Olive Oil)
- Pyropheophytine A (Olive Oil)
- Isomeric diacylglycerols (Olive Oil)
- Identification of an oil or of the components in a blend
- Identification and determination of antioxidants (BHT, BHA,TBHQ,Gallates)
- Phthalates residues in vegetable oils (New!)
- Mineraloil residues in vegetable oils (New!)
- Phosphorus (New!)
Photos: University of Kiel
Showcasing trends and technologies live - that's the aim of oils+fats, the International Trade Fair for the Technology and Trade of Oils and Fats.
When oils+fats 2011 opens its doors on 5 October in the M,O,C, Events Centre in Munich, Germany, the 70 or so exhibitors at this three-day event will be ready and eager to present their latest technological solutions: from individual components to entire machine systems.
"oils+fats is the only trade fair worldwide for the sector, and as such it differs considerably from the many congresses with a more scientific orientation," explained Petra Westphal, Exhibition Director responsible for oils+fats. As a platform for practical product solutions and ideas that will shape the future, this young trade fair is primarily aimed at decision-makers and technology experts in all segments of the industry.
Prospective visitors to the fair can secure their ticket for oils+fats from the end of April. Companies interested in exhibiting at oils+fats can submit their application form online. Whether you are an exhibitor or a visitor - participation in oils+fats will definitely be a very worthwhile experience.
For more upcoming events until 2014 please see the Euro Fed Lipid congress calendar.