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.
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
