Oleogels were produced using a phytosterol blend of β‐sitosterol/γ‐oryzanol or a blend of sucrose stearate/ascorbyl palmitate (SSAP) as oleogelators. Four lipid phases were compared in oleogel formation for each oleogelator blend: menhaden oil, structured lipid (SL) of menhaden oil and 30 mol% caprylic acid (SL‐C), SL of menhaden oil and 20 mol% stearic acid (SL‐S), and SL of menhaden oil and 14 mol% each of caprylic and stearic acid (SL‐CS). All SLs were produced enzymatically using a recombinant lipase from Candida antarctica as the biocatalyst. Menhaden oil, SL, phytosterol, or SSAP oleogels were evaluated as alternatives to shortening in the preparation of yellow cake in terms of batter and cake physicochemical properties. The shortening, phytosterol, and SSAP oleogel batters exhibited statistically similar specific gravities (0.85). The shortening, and menhaden oil phytosterol and SSAP oleogel batters, exhibited similar Power‐Law values (n: 0.78, k: 31 Pa sn), while all SL (and respective oleogels) batters typically had lower flow index values (n: 0.68 to 0.72), and higher consistency index values (k: 45 to 79 Pa sn). All SL (and respective oleogels) cakes exhibited lower hardness (5 to 8 N) and chewiness (4 to 6 N) than the shortening cake (12 N, 9 N). Menhaden oil and SL‐S phytosterol oleogel cakes, and SL‐CS SSAP oleogel cake, showed similar textural properties to the shortening cake. Both phytosterol and SSAP oleogels were acceptable as zero trans‐fat substitutes for shortening in yellow cake. Practical Application The oleogels in this study may be a suitable replacement for shortening in yellow cake. These oleogels, which contain health beneficial omega‐3 fatty acids, eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), have the potential to lower consumer consumption of total saturated fat when used in foods.

Structured lipids (SL) were produced using menhaden oil and capric acid or ethyl caprate as the substrate. Enzymatic reaction conditions were optimized using the Taguchi method L9 orthogonal array with three substrate molar ratio levels of capric acid or ethyl caprate to menhaden oil (1:1, 2:1, and 3:1), three enzyme load levels (5, 10, and 15% [w/w]), three temperature levels (40, 50, and 60 C), and three reaction times (12, 24, 36 hours). Recombinant lipase from Candida antarctica, Lipozyme ® 435, and sn-1,3 specific Rhizomucor miehei lipase, Lipozyme ® RM IM (Novozymes North America, Inc., Franklinton, NC, USA), were used as biocatalysts in both acidolysis and interesterification reactions. Total and sn-2 fatty acid compositions, triacylglycerol (TAG) molecular species, thermal behavior, and oxidative stability were compared. Optimal conditions for all reactions were 3:1 substrate molar ratio, 10% [w/w] enzyme load, 60 C, and 16 hours reaction time. Reactions with ethyl caprate incorporated significantly more C10:0, at 30.76 AE 1.15 and 28.63 AE 2.37 mol% versus 19.50 AE 1.06 and 9.81 AE 1.51 mol%, respectively, for both Lipozyme ® 435 and Lipozyme ® RM IM, respectively. Reactions with ethyl caprate as substrate and Lipozyme ® 435 as biocatalyst produced more of the desired medium-long-medium (MLM)type TAGs with polyunsaturated fatty acids (PUFA) at sn-2 and C10:0 at sn-1,3 positions. Keywords Structured lipids Á Menhaden oil Á Taguchi method Á TAG molecular species Á Lipozyme ® 435 Á Capric acid J Am Oil Chem Soc (2018) 95: 299-311.Fig. 4 TOTOX and OSI values for menhaden and large-scale SL (reaction conditions of 3:1 ethyl caprate/menhaden oil substrate molar ratio, 10% Lipozyme ® 435, 60 C, and 16 hours).TOTOX value = 2(PV) + pAV, where PV = peroxide value, pAV = p-Anisidine value 310 J Am Oil Chem Soc J Am Oil Chem Soc (2018) 95: 299-311

Slow pyrolysis process has been used in the recent past to yield wood vinegar from various biomass wastes with a quest to investigate their chemical composition and possible uses. This study utilizes the abundant banana wastes in Uganda including leaves, pseudostem and peels (mpologoma, kisansa and kibuzi species) in the slow pyrolysis process to yield vinegar, tar and biochar. Characterization of these banana wastes' vinegar and tar fractions were investigated via chromatographic and physicochemical analysis. The principle compounds present in the banana wastes vinegar and tar as per percentage peak areas were acids (68.6%), alcohols (62.5%), ketones (27.6%), phenols (25.7%) and furans (21.8%). The products characterization indicate that vinegar and tar contain compounds that can be used as pesticides, termiticide, fungicides, insect repellants, anti-leaching and soil degradation agents. Thus wood vinegar and tar can have sustainable impacts on agricultural sectors and chemical industries especially for developing countries.

Phytosterol blend and sucrose stearate/ascorbyl palmitate blend organogelators and different oil phases formed organogels with different physicochemical properties.