Euro Fed Lipid Newsletter May 2012: Optimum Deep-Frying in San Francisco


7th International Symposium on Deep Frying
Optimum frying for safe and improved quality fried foods-
Practical information for the foodservice and industrial frying
February 20-22, 2013, San Francisco, CA/USA

Co-Sponsor:  AOCS

Dear Readers,

Since 1973, the international symposia on deep-fat frying organized through the DGF and Euro Fed Lipid have been the premier meetings on this misunderstood and underappreciated topic. The frying process is a very popular, efficient and ancient method to prepare foods that have desirable color, appearance, flavor and texture. The bottom line is that fried foods taste good, hence their popularity. 5,000 year old Chinese texts reference the process. However, frying is done in oil and the foods that are fried pick up some of that oil, which has resulted in issues with the health and wellness set.

The frying process is one of the most dynamic of all food processes. If one was to classify it as a process, it would be a combination of drying and cooking. Fried foods lose moisture as they cook and depending upon the food being fried, the end product may be moist with a delicious crust (chicken or fish) or dry and crunchy (crisps or chips). Understanding this process and maintaining the quality of the oil is essential to high quality foods. Bad oil equals bad food which causes your customers to go elsewhere.

There are a wide variety of analytical methods, both rapid and official, have been developed to test the chemical and physical properties of heated and abused oils. Hundreds of different compounds have been detected in frying oils and in the food itself, some of which are deemed to be unhealthy. The previous six symposia on deep frying have focused on subjects such as determining the proper chemical indices for evaluating the degree of fat degradation, understanding the frying process from an engineering standpoint and new methods and technologies aimed at improving the overall process. The end result of these symposia have been the establishment regulations to govern foodservice and restaurant frying; they have established guidelines for improving the frying process; and provided oil chemists with analytical tools to better understand how food fries.

The thrust of the most recent symposia in San Francisco in 2005 and Hagen, Germany in 2011 have been to help processors, food service operators, regulators, suppliers and academics better understand the frying process in light of the worldwide emphasis on health and wellness and concerns about the effects on obesity on people and the social systems. Rather than condemning frying outright, the key has been to improve efficiencies, better understand how the new generation of healthy oils (low- and no trans) oils perform, and even look to the past for lessons on how to do things better.

The technical program of the 7th International Symposium on Deep-Fat Frying looks to address issues such as old and new technologies and products for process improvement, diet and health, the regulatory environment where fats, oils and frying is concerned, and methodologies to better evaluate the oils used for frying and the foods being fried.

Food processors and restaurant operators that fry foods and the suppliers to these industries, which includes oil producers, food and ingredient suppliers, equipment manufacturers and the service trade understand that to remain in business they must not only produce foods that are safe and wholesome, but taste good and are good for you. The pressures on the industry are great, but understanding the process and technologies, the markets and the demands of the business can help build the bottom line. Our goal is to provide you with the knowledge to improve and move forward in the future.

We look forward to welcoming you in San Francisco in February 2013.
Richard F. Stier
Christian Gertz
Richard F. Stier
Sonoma, CA/USA

Christian Gertz
Hagen, Germany

Euro Fed Lipid Congress 2012

The Scientific Programme, updated frequently with new contributions, is now available here.

It is now is the right time to register for the congress and to plan your trip to Cracow.

Accommodation is managed by our partners at the Jagiellonian University. Due to the structure of the hotel industry in Cracow we have small contingents in many different hotels, but all these are in walkable distance from the Auditorium Maximum, where the congress will take place and also from the main market square.

While you take care of your registration do not forget to check the social programme as well. On Sunday evening there will be the traditional opening mixer with poster session and also the opportunity to visit the exhibitors.

Your spouse may want to attend one or more of the guest tours and of course the congress dinner at the Franciscan church.


Polish Cuisine

(Wikipedia) Polish national cuisine shares some similarities with other Central European and Eastern European traditions as well as French and Italian similarities. It is rich in meat, especially pork, chicken and beef (depending on the region) and winter vegetables (cabbage in the dish bigos), and spices.It is also characteristic in its use of various kinds of noodles the most notable of which are kluski as well as cereals such as kasha (from the Polish word kasza). Generally speaking, Polish cuisine is hearty and uses a lot of cream and eggs. The traditional dishes are often demanding in preparation. Many Poles allow themselves a generous amount of time to serve and enjoy their festive meals, especially Christmas eve dinner (Wigilia) or Easter breakfast which could take a number of days to prepare in their entirety.

Traditionally, the main meal is eaten about 2 p.m. or later, and is usually composed of three courses, starting with a soup, such as popular rosˇl and tomato soup or more festive barszcz (beet borscht) or zurek (sour rye meal mash), followed perhaps in a restaurant by an appetizer of herring (prepared in either cream, oil, or vinegar). Other popular appetizers are various cured meats, vegetables or fish in aspic. The main course is usually meaty including a roast or kotlet schabowy (breaded pork cutlet).

Vegetables, currently replaced by leaf salad, were not very long ago most commonly served as "surˇwka" - shredded root vegetables with lemon and sugar (carrot, celeriac, beetroot) or sauerkraut (kapusta kiszona). The side dishes are usually boiled potatoes or more traditionally kasza (cereals). Meals often conclude with a dessert such as makowiec, a poppy seed pastry, or drozdzˇwka, a type of yeast cake. Other Polish specialities include chlodnik (a chilled beet or fruit soup for hot days), golonka (pork knuckles cooked with vegetables), kolduny (meat dumplings), zrazy (stuffed slices of beef), salceson and flaki (tripe).

Poland lays claim to having distilled vodka since the 8th century. In the 11th century when they were called gorzalka, originally used as medicines. Poland is known for its production of vodka (wˇdka). The world's first written mention of the drink and the word "vodka" was in 1405 from Akta Grodzkie, the court documents from the Palatinate of Sandomierz in Poland.

Poland is also a land of beer. Beer (Piwo) is brewed to different types of beer. Almost every major city has its own brewery. There are also traditional breweries, some of which look back on a centuries-old history. Popular brand names include Tyskie, Zywiec, Warka, Lech, Okocim, Lomza, Piast, EB. Almost every brewery in Poland has a summer Beer Festival from the city/town where the brewery is located. According to a 2009 Ernst & Young report, Poland is Europe's third largest beer producer: Germany with 103 million hectolitres, UK with 49.5 million hl, Poland with 36.9 million hl.

Zurek Soup, Source Wikipedia, Author Julienbzh35

Pierogi. Source: Wikipedia, Author Stako

Bigos. Source: Wikipedia, Author Mario Carvajal,



European Journal: Lipids in functional foods, nutraceuticals and supplements

Special issue:

Lipids in functional foods, nutraceuticals and supplements

Table of contents: http://goo.gl/0C9bJ

In this issue (html):

Related articles from Lipid Technology:

Steryl ferulates, bioactive compounds in cereal grains


Extraction of phospholipids from structured dry chicken egg




Science and Technology of Food Emulsions

Science and Technology of Food Emulsions, June 21-22 2012, SCI London

This 2-day conference aims to review the latest research and developments in food emulsions and exploit the intrinsic cleverness of these highly microstructured foods with the help of world renowned experts, including

  • Julian McClements (Univ. Massachusetts)
  • Erich Windhab (ETH Zurich)
  • George van Aken (NIZO) and
  • Eric Dickinson (Univ. Leeds)

  • Please note that the early bird registration fee expires on 11 May.

    Posters are welcome (please submit an abstract).

    Please also note that members of Euro Fed Lipid are eligible to register at the reduced SCI member rates.

    For further information and registration: www.soci.org/General-Pages/Display-Event?EventCode=OF114


    oils+fats 2013 in parallel with Drinktec

    Taking place in parallel with drinktec, World's Leading Trade Fair for Beverage and Liquid Food Technology - specifically on the last three days of drinktec, i.e. September 18 to 20, 2013, is oils+fats.

    Around 60 exhibitors will be displaying their systems, components and auxiliary materials for the production of oils and fats and for processing them into edible oils, fats and biofuels.

    The world's only trade fair for the technology and trade of oils and fats is taking place for the fifth time, and this year it will be sporting a brand new look and an extended nomenclature. New additions are the sections on logistics (trade of raw materials, oils and fats, storage, transport), and filling and packaging technology (filling, sealing, labelling, finishing, packing/unpacking machinery). In its latest meeting, the Advisory Board was newly constituted.


    Congress Calendar 2012

  • Lipid Maps: Lipidomics Impact on Cell Biology, Metabolomics and Translational Medicine, 7-8 May 2012, La Jolla, California/USA
  • Euro Fed Lipid: 2nd International Symposium on Microbial Lipids, 16-19 May 2012, Bern, Switzerland
  • SISSG: Workshop: Hyphenated Chromatographic Techniques in Food Quality and Contamination Control, 21-22 May 2012, Udine. Italy
  • ISSFAL: 10th ISSFAL Meeting, 26-30 May 2012, Vancouver, Canada
  • Narossa: 18th International Conference for Renewable Resources and Plant Biotechnology, 4-5 June 2012, Magdeburg, Germany
  • SFEL: JournÚes Chevreul "Oleochemistry", 5-6 June, Paris, France
  • DGF Workshop "Analytik, Sensorik, Recht", 11.-13. Juni 2012, WŘrzburg (in German)
  • 3rd Terra Olivo Conference, 12-14 June 2012, Tel Aviv, Israel
  • SCI: Science and Technology of Food Emulsions, 21-22 June 2012, London, UK
  • Heart UK: Metabolic Syndrome, Obesity and Pre-Diabetes, 27-29 June 2012, Newcastle upon Tyne, UK
  • ISPL: 20th International Symposium on Plant Lipids, 8-13 July 2012, Sevilla, Spain
  • supported by Euro Fed Lipid: Protein Engineering for Biocatalysis, 29-31 August 2012, Greifswald, Germany
  • ICBL: 53rd ICBL Conference, 4-9 September 2012, Banff, Canada
  • Euro Fed Lipid: Biocatalysis in Lipid Modification, 19-21 September 2012, Greifswald, Germany
  • Euro Fed Lipid: 10th Euro Fed Lipid Congress, "Fats, Oils and Lipids: from Science and Technology to Health", 23-26 September 2012, Cracow, Poland
  • Workshop on Lipid Mediators, 27-28 September 2012, Paris, France
  • GERLI: 9th GERLI Lipidomics Meeting "Lipids in Metabolic Diseases", 17-19 October 2012, Jussieu (Paris), France
  • SISSG: Workshop on Glycerol Marketing, Uses and Chemistry, 18-19 October, Milan, Italy
  • Euro Fed Lipid Division "Marine Lipids" and Nordic Lipidforum: Novel Sources for Omega-3 for Food and Feed, 14-15 November 2012, Copenhagen
  • DGF: Omega-3 Symposium, 27. November 2012, Heidelberg (in German)
  • DGF: IX. H.P. Kaufmann-Tage, 29.-30. November 2012, Heidelberg (in German)
  • World Congress on Clinical Lipidology, 6-9 December 2012, Budapest, Hungary
  • Euro Fed Lipid: 7th International Symposium on Deep-Frying, 20-22 February 2013, San Francisco, CA/USA

  • Congress



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