Food Emulsions and Emulsifiers

Science, Functionality and Application

 24-25 September 2005 (in connection with the 26th ISF World Congress)
 Prague, Czech Republic

The course is designed to describe the basic physics and chemistry of food emulsion, types of emulsifiers and their functionality and applications in a variety of products. Starting with the types of emulsion formation, stabilization and characterization, the lectures will deal with the analysis of emulsifiers, lipid oxidative stability and interactions between various food components in emulsion systems. The lectures will also deal with recent techniques being used in particle size distribution, regulatory issues concerning emulsifiers, and special emulsifiers as functional food ingredients.

Chair: Dr S. P. Kochhar, SPK Consultancy Services, Reading, Great Britain

List of Speakers


Saturday 24th September

 9.00    Registration 

09.30   Welcome and Introduction, Dr. Parkash Kochhar, Reading, UK.

09.35    Emulsifiers: Classification and Structures, Morgens Nielsen, Braband, Denmark.
10.05    Emulsifier functionality, Morgens Nielsen, Braband, Denmark.
10.35    Emulsifying properties of lecithin, Willem van Nieuwenhuyzen, Limmen, The Netherlands.
11.05    Coffee Break

11.30    Functionality of hydrolysed lecithin in emulsions, Elke Schuster, Hamburg, Germany.
12.00    Water permeability of lipid-based emulsifiers, Susanne Lund, Braband, Denmark.

12.30    Lunch

13.30    Interactions of emulsifiers with food components, Willem van Nieuwenhuyzen, Limmen, The Netherlands.
14.00    Impact of ingredient interactions on emulsion stability, Prof. Paul Van der Meeren, Gent, Belgium.

14.30    Effects of emulsifiers on lipid oxidation in emulsion systems, Dr. Parkash Kochhar, Reading, UK.

15.00    Coffee Break
15.30    Microscopic techniques for studying interactions in emulsion systems, Han Blonk, Vlaardingen, The Netherlands.
16.00    Characterisation of emulsion formation and coalescence by NMR methods, Prof. Paul Van der Meeren, Gent, Belgium.

16.30    Analysis of emulsifiers in food products, ntba, RSSL, Reading, UK.
Sunday 25th September

09.25   Introduction, Dr. Parkash Kochhar, Reading, UK

09.30   Influence of emulsifiers on crystallisation kinetics of fats, Prof. Kyo Sato, Hiroshima, Japan

10.00    Emulsifiers in chocolate and chocolate-related products, Dr Philippe Rousset, Lausanne, Switzerland.
10.30    Emulsifiers for fillings, Susanne Lund, Braband, Denmark.
11.00    Coffee Break
11.30    Phospholipids and their fractions as functional foods, Elke Schuster, Hamburg, Germany.
12.00    Regulatory aspects of emulsifiers, Willem van Nieuwenhuyzen, Limmen, The Netherlands.

12.20    General Discussions

12.30   Close


The course should be of interest to chemists, physicists, food scientists/ analysts/quality control developers, emulsifier producers and users, and researchers in the field of emulsion systems. The course should be invaluable to emulsion scientists and food technologists with a need to broaden their skill and to food company managers, whose responsibility is to ensure production of improved quality of a wide range of food products and to meet the ever-growing high quality demand of modern consumers.   


Location /Venue:
Hotel Mucha
Sokolovská 26
180 00 Prague, Czech Republic
Tel: +420/222/318849


Registration and Fees

Until 26 August 2005

after 26 August 2005

Euro Fed Lipid Members

? 770

? 810


? 840

? 880


? 400

? 450

Fees include instruction material, coffee break and lunch.

European Federation for the Science and Technology of Lipids (Euro Fed Lipid) e.V.
P.O. Box 90 04 40
60444 Frankfurt am Main
Tel:                  +49/69/7917-355
Fax:                 +49/69/7917-564
Cancellations received on or before 26 August 2005 will be refunded less a 50 Euro processing fee. After that date 50% of the paid registration fee will be refunded. If the short course is cancelled for whatever reason, paid fees will be refunded. Further recourse is excluded.


You can either book your accommodation at the ISF Congress Hotel which is the Hilton Prague by contacting hana.zvatorova@hiltonint.com

(Euro 190,00 for a single room, quote "ISF" when making a reservation)

Alternatively you can contact AVE Travel (Petra.Streblova@avetravel.cz, Tel.: +420-251091122) for accommodation at the Hotel Mucha and other Hotels in Prague.

(Quote ?Euro Fed Lipid? when making a reservation)


Participants are responsible for their own hotel bookings, all accommodation is subject to availability at the time of booking.


From Prague Airport you may use the following means of transport to reach the Hotel:

a) by public transportation: bus 100 -> Zlicin Station X metro line B -> Florenc Station (CZK 12,-, app. 1 hour)

b) by airport shuttle bus directly to the hotel (CZK 360,-, app. 30 minutes)

c) by taxi directly to the hotel (CZK 650,-, app. 20 minutes)

From Prague Main Station the Hoel can be reached as follows:

a) by public transportation: metro line C -> Florenc Station (CZK 12,-, app. 5 minutes)

b) on foot (app. 15 minutes)

c) by taxi (CZK 200,-, app. 5 minutes)

To reach the Hotel Mucha by car please make use of the location map.

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