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April 11, 2012
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Global fats and oils news powered by the AOCS Foundation

  Industry Update 
  • India increases imports of cooking oils
    India's importation of cooking oils more than doubled in March from a year earlier, with the increase attributed to high domestic prices and the threat of increased taxes. Domestic production has been subpar, according to Sandeep Bajoria, CEO of commodity trader Sunvin Group. India is the world's largest purchaser of palm oil. Bloomberg (4/5) LinkedInFacebookTwitterEmail this Story
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  Food, Nutrition & Health 
  • USDA expands commodity-quality program to olive oil
    The U.S. Department of Agriculture's Quality Monitoring Program will now include olive oil. The fee-based service uses a battery of tests and inspections to assess product quality and controls. Pompeian, a private U.S. importer of olive oil, will be the first participant. Olive Oil Times (4/5) LinkedInFacebookTwitterEmail this Story
  • Other News
  Science, Trends & Technology 
  • Study analysis reports few heart benefits from fish oil supplements
    South Korean researchers analyzed more than a dozen clinical trials involving 20,000 cardiovascular patients and report that patients taking fish oil supplements for more than 12 months did not reduce their risk of another heart attack, stroke or other cardiovascular event. Harry Rice of the Global Organization for EPA and DHA Omega-3 criticized the conclusions and methodology of the analysis. "Given the manner in which this meta-analysis was conducted, the scientific community, physicians and consumers alike should give minimal credence to the results," he said. ABC News (4/9), NutraIngredients (4/10) LinkedInFacebookTwitterEmail this Story
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  From the inform News Desk 
  • Free webinar on chemistry, human rights and health
    Learn more about the central role chemistry plays in the advancement of health as a human right, and the opportunities science creates in the treatment of illness via access to quality medicines, nutritious food, safe water and sanitation. Register for this free webinar from the American Chemical Society on Wednesday, April 18, 2 to 3 p.m. ET. LinkedInFacebookTwitterEmail this Story
  • Water can float on oil
    Thousands of years of conventional wisdom, starting with Aristotle, suggest that water cannot float on oil. Now, however, scientists led by Chi M. Phan of Curtin University in Perth, Australia, report that in certain cases, the conventional wisdom is wrong. By adding tiny amounts of water to a floating droplet of oil, they found that the ability of water drops to float at the surface of an oil bath depends on both the size of the droplet and the type of oil. The authors say the new knowledge could help clean up oil spills, where waterborne, oil-eating microbes will mix more easily into the oil if suspended in the tiny droplets they describe. "This result can lead to a new and advanced mechanism in processing oil/water mixtures, such as biodegrading process of unwanted oils, including vegetable oils, sand oil tailings and oil spillages," the authors note. Their work appears in Langmuir. LinkedInFacebookTwitterEmail this Story
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AOCS is an international scientific association that provides resources for sharing information and knowledge—connecting the science of oil chemistry to our daily lives. As the AOCS member magazine, inform offers global news and features about vegetable oils, fats, surfactants, detergents, personal care products, and related materials. If you are interested in writing an article for the magazine, please contact Managing Editor Kathy Heine at

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