bluuebunny/crossref_metadata_2025 huggingface dataset:
HPLC analysis of quaternary ammonium surfactants with the evaporative light scattering detector
Authors: Wilkes Anthony J. , Walraven Gisele , Talbot Jean‐Marie
Published: June 2007

A normal‐phase high‐pressure liquid chromatography technique has been elaborated for the separation of quaternary ammonium surfactants. The separation was achieved on a bonded polyphenol silica gel column with gradient elution and evaporative light‐scattering (ELS) detection. The proposed method has been applied to the quantitative determination of low levels of monoalkyltrimethylammonium and trialkylmethylammonium chlorides in dialkyldimethylammonium chloride.
Preparation and properties of glycerol‐based double‐ or triple‐chain surfactants with two hydrophilic ionic groups
Authors: Zhu Yuan‐peng , Masuyama Araki , Kirito Yoh‐ichi , Okahara Mitsuo , Rosen Milton J.
Published: June 2007

A novel series of glycerol‐based double‐ or triple‐chain surfactants with two sulfonate, two sulfate or two carboxylate groups was conveniently prepared by reactions of 1‐O‐alkylglycerol diglycidyl ethers with long‐chain fatty alcohols, and followed by reactions with propanesultone, chlorosulfonic acid or bromoacetic acid, respectively. The sulfate and carboxylate types of compounds have higher water solubilities than the corresponding sulfonate type of compound bearing the same lipophilic group. The triple‐chain surfactants show excellent surface‐active properties, such as micelle forming and ability to lower surface tension, compared not only with the corresponding single‐chain anionic surfactants, but also with the corresponding double‐chain surfactants. The effect of the difference in head groups of these compounds on surface‐active properties is described. Foaming properties, wetting ability and lime‐soap dispersing requirement are also discussed.
The stability of sodium hypochlorite in the presence of surfactants
Authors: Rosen Milton J. , Zhu Zhen Huo
Published: June 2007

Studies were made on the stability of NaOCl at 40°C in the presence of sodium alkanesulfonate or alkylarenesulfonate anionic surfactants, and in the presence of a nonionic surfactant,N‐octylpyrrolidinone. The results were compared with NaOCl stability in the absence of additives and in the presence of nonsurfactant short‐chain sodium alkylbenzenesulfonates. The data indicated that the rate of NaOCl loss is greatly dependent upon the pH of the solution, even at alkaline pHs. At initial pHs below 11, in the absence of additive, there is significant disproportionation of OCl− to ClO3−, accompanied by decrease in the pH of the solution, within a period of several days. Even at an initial pH of 11.3, in the presence of the surfactants investigated, there is significant disproportionation of OCl− and decrease in the pH of the solution in the first several days. When the initial pH of the solution is 13.5, there is no significant decrease in pH of the solution for at least two months in the presence of the surfactants studied. NaOCl stability in the presence of surfactant decreases in the order: sodium linear alkanesulfonate > sodium linear alkyldiphenylethersulfonate > sodium linear alkylbenzenesulfonate >>N‐octylpyrrolidinone. Stability was greater in the presence of linear alkylarenesulfonates than in the presence of branched alkylarenesulfonates. It is suggested that the differences in stability observed are due to the greater ease of oxidation of tertiary carbon atoms compared to primary or secondary atoms.
Purification of erucic acid by low‐temperature crystallization
Authors: Hagemann J. W. , Mikolajczak K. L. , Wolff I. A.
Published: June 2007

Purification of crucic acid for laboratory use by low‐temperature crystallization from aqueous acetone, ethanol, and methanol has been investigated. Two crystallizations of technical grade commercial acid (76舑86%) from acetone‐water (5蝘1) provided products of 94舑98% purity, depending on the original composition; residual impurities were primarily C20 monoene and C22 saturated acids.
Graphic aid for interpreting gas chromatograms
Authors: Evans C. D. , Cooney Patricia M. , Panek E. J.
Published: June 2007

A simple semilogarithm plot of elution volumes can be constructed as an aid to identify components that are members of the same homologous series. This technique is especially useful in organoleptic and flavor studies for identifying small peaks in any gas chromatogram. The method is applicable to chromatograms containing 20 or more peaks, which do not have to be completely resolved. Any member of the homologous series within 4 or 5 carbons of the unknown can be used as a standard for identification. The tentative plots also help in examining chromatograms obtained with hydrogen flame or with ॆ ray‐type detector equipment where samples are too small for collection and identification by chemical and physical tests.
Flash desolventizing defatted soybean meals washed with aqueous alcohols to yield a high‐protein product
Authors: Mustakas C. , Kirk L. D. , Griffin E. L.
Published: June 2007

A vapor‐type desolventizer was developed previously at this laboratory to recover hexane and concentrated alcohols from soybean mares. The work reported in this paper extends the application of this unit to the recovery of dilute alcohols. Soybean protein meals washed with aqueous alcohols are debittered to yield a better flavored product with a significant increase in protein content. The protein of defatted meal was increased from about 50 to 70 or 75% by washing with methanol, ethanol, or isopropyl alcohol in a concentration range of 50舑70%. System modifications and critical variables were investigated so as to minimize residual alcohol and to yield a free‐flowing homogeneous product. Residual alcohol in the desolventized flakes was 0.25舑1.0%. Facility of removal followed the order舒methanol, isopropyl alcohol, and ethanol. Two‐stage flash desolventization as well as the use of the more dilute alcohols resulted in lower residual alcohol content of the desolventized product. After a minimum value for residual alcohol in the flakes is reached, further removal is difficult. However, water continues to be removed so that the alcohol water ratio becomes higher with an increased vaporization force as with increased temperature. It is postulated that the alcohol is held by adsorption or hydrogen bonding. The desolventized products analyzed: protein 72舑77%; Nitrogen Solubility Index 4舑16; water absorption values 328舑410%. The products were light‐colored, granular, and free flowing. The soybean flakes extracted with methanol exhibited the best flavor.
A comparison of several analytical techniques for prediction of relative stability of fats and oils to oxidation
Authors: Pohle W. D. , Gregory R. L. , Taylor J. R.
Published: June 2007

Three analytical methods proposed by various workers for predicting the relative stability of fats and oils to oxidation have been compared on a series of samples. The Eckey Oxygen Absorption, the modification of the A.S.T.M. Oxygen Bomb (4), and the Active Oxygen Method (AOM) were applied to combinations of animal and vegetable fats and oils, with and without added monoglycerides and antioxidants. The results indicate that the Eckey Oxygen Absorption and modified ASTM Oxygen Bomb methods are more precise than the AOM method, and more in keeping with the experience in the fat and oil field in relation to actual performance stability than the AOM. Experimental relationships of these factors and methods to shelf life storage studies measured organoleptically will be the subject of a later paper.
Oil characteristics of Iranian walnuts
Authors: Mehran Mostafa
Published: June 2007

Fatty acid composition, iodine value, refractive index, and saponification value of walnuts from six Iranian cultivars ofJuglans regia grown in one region were determined. Results do not differ considerably, except for one cultivar. These data are compared with those reported in the literature for walnuts from other origins. Acidity and peroxide value of 4 and 9 month old walnuts also were determined. All samples had low acidity; but their peroxide values were rather high, and rancidity was organoleptically detectable in most cases.
Biodegradable surfactants derived from corn starch
Authors: Throckmorton Peter E. , Egan Richard R. , Aelony David , Mulberry Gayle K. , Otey Felix H.
Published: June 2007

Polyol glucosides, prepared by reacting corn starch with ethylene glycol or glycerol, were used to make biodegradable surfactants. The hydroxyl sites of the glycosides were first partially polyalkoxylated with ethylene oxide or a mixture of ethylene and propylene oxides. The resulting derivatives then were reacted with various long chain epoxides or fatty esters. A good hydrophilic‐lipophilic balance in these products was achieved by controlling the number of alkoxide and aliphatic groups/anhydroglucose unit. Surface active properties of these products were destroyed rapidly by the bacteria of an activated sludge. This excellent biodegradability property was attributed to the presence of the glycoside unit.
Effects of extraction, solvents, cold pressing, and period of storage upon oven stability of raw peanut oil
Authors: Brown David F. , Cater Carl M. , Mattil Karl F.
Published: June 2007

Keeping time (oven stability, 60 C), oleate/linoleate ratios, peroxide values, and free fatty acid numbers were determined on oils from 5 peanut varieties grown at 2 Texas locations in 1972. Cold‐pressing within polyethylene bags (bag‐pressing) resulted in increased oven stabilities and better correlations between oleate/linoleate ratios and oven keeping times in comparison to cold‐pressed oils. Average relative storage stabilities for the solvent extracted oils were: chloroform‐methanol (3:1) ≫ cyclohexane ≈ ether > acetone ≈ bag‐pressed > cold‐pressed. Correlations of oleate/linoleate ratios and keeping times were increased using low peroxide ether in place of reagent grade ether. Extracted oils from samples including skins appeared to have longer keeping times than those minus skins. Oven keeping times and correlations with oleate/linoleate ratios decreased with extended peanut storage times (11 months), but the use of chloroform‐methanol tended to compensate for this effect. For samples taken from storage after 3 and 6 months, the following average correlations were obtained: bag‐pressed, 0.27; chloroform‐methanol (without skins), 0.87; chloroform‐methanol (with skins), 0.90; ether (reagent), 0.49; ether (low peroxide), 0.89; cyclohexane, 0.87; and acetone, 0.62. Generally poor correlations were found between oven stability and peroxide and free fatty acid numbers. Differences in the degree to which minor components are extracted from the cotyledons and skins, interaction between the oils, and residual traces of solvents or trace impurities in solvents were suggested as possible factors leading to differences in keeping times of solvent extracted oils.
Soybean oil in dried egg mixes
Authors: Evans C. D. , Warner K. , Boundy K. , List G. R. , Cowan J. C. , Dizikes J.
Published: June 2007

Dried egg mixes prepared commercially with hydrogenated‐winterized soybean, corn, or cottonseed oils were evaluated for initial flavor and for flavor storage stability. Quality evaluations were made on products from two processing plants; flavor, color, stability, and mix volumes were determined periodically during storage at 100 F for 1 year. All mixes contained 15% of the specified oil and were air‐packaged in 6 oz laminated foil pouches. Replicated triangle flavor tests on reconstituted dried eggs (scrambled) indicated that neither an analytical‐type taste panel nor a palatability panel could distinguish between the mixes containing the different vegetable oils. All samples, regardless of oil component, deteriorated at ca. the same rate when stored at elevated temperatures. Minor differences in flavor scores, color indices, and mix volumes were noted in samples stored at 100 F for 9 or 12 months. A dried egg mix made with hydrogenated‐winterized soybean oil could not be distiguished, after 4 months’ aging at 100 F, from a fresh (unaged) mix made with corn oil. After 6 months’ storage at 100 F all aged mixes, regardless of the vegetable oil used in their preparation, could be distinguished from the fresh corn oil mix.
Analysis of low condensed components in condensates of mixtures of β‐napthalenesulfonic and β‐methylnaphthalenesulfonic acids with formaldehyde
Authors: Fudano Shintaro , Miyabata Yoji , Konishi Kazuo
Published: June 2007

The low condensed components in the condensates of mixtures of β‐naphthalenesulfonic acid and β‐methylnaphthalenesulfonic acid with formaldehyde were analyzed by high speed liquid chromatography. The main components of monomer and dimer were β‐naphthalenesulfonic acid and the dimeric condensate of β‐naphthalenesulfonic acid, respectively.
Emulsification properties of polyesters and sucrose ester blends I: Carbohydrate fatty acid polyesters
Authors: Akoh Casimir C.
Published: June 2007

A number of carbohydrate fatty acid polyesters, potential fat substitutes, were screened for their ability to reduce surface and interfacial tensions alone or as blends with commercial emulsifiers. Commercial sucrose ester emulsifiers (Ryoto, Mitsubishi‐Kasei Food Corporation, Tokyo, Japan) were evaluated alone or blended with other sucrose esters or with other carbohydrate fatty acid polyesters, and their surfactant properties were examined in terms of their ability to reduce surface and interfacial tensions at different concentrations and to stabilize oil‐in‐water (o/w) and water‐in‐oil (w/o) food emulsions at room and refrigeration temperatures, respectively.

In general, when used alone the carbohydrate polyesters were excellent stabilizers of w/o emulsions and poor stabilizers of o/w emulsions. Blending lipophilic carbohydrate polyesters with hydrophilic commercial emulsifiers, such as S‐1670, produced stable o/w emulsions and unstable w/o emulsions. Our results suggest that emulsifier blends of potential fat substitutes with FDA‐approved commercial sugar ester emulsifiers can be prepared for possible use in low‐calorie foods, cosmetics and pharmaceuticals as o/w and w/o emulsifiers.
Emulsification properties of polyesters and sucrose ester blends II: Alkyl glycoside polyesters
Authors: Akoh Casimir C. , Nwosu Chigozie V.
Published: June 2007

Surface active properties such as surface and interfacial tension reductions and stability of oil‐in‐water (o/w) and water‐in‐oil (w/o) emulsions by alkyl glycoside fatty acid polyesters, a potential fat substitute, and emulsifier blends of alkyl glycoside polyesters and Ryoto sugar esters were investigated.

Our results indicate that blending of lipophilic and hydrophilic emulsifying agents produces a synergistic effect on reduction of surface and interfacial tensions and may, in some cases, result in more stable emulsions. Alkyl glycoside polyesters may be suitable for w/o emulsions, such as margarine and butter, and their blends with hydrophilic emulsifiers will produce reduced calorie emulsifiers suitable for use in o/w emulsions, such as salad dressing. There appears to be great potential for using such emulsifier blends in food, cosmetics and pharmaceutical applications.
Effect of various parameters on sodium dodecyl sulfate (SDS) flux through a collagen membrane
Authors: Garcia M. T. , Sanchez Leal J. , Ribosa I.
Published: June 2007

The influence of various experimental parameters on the flux of sodium dodecyl sulfate (SDS) through a collagen membrane has been studied. The variables evaluated were donor concentration, time, temperature, pH and ionic strength. Data on the influence of both surfactant concentration and time on surfactant diffusion through the collagen film allow one to postulate a diffusion process mainly of the monomeric type. This diffusion mechanism based on surfactant monomers has been corroborated by studying the effect of ionic strength. Thisin vitro technique could be a useful tool to predict the effect of diverse experimental parameters on the percutaneous absorption of surfactants.
Monomer‐micelle equilibrium in the diffusion of surfactants in binary systems through collagen films
Authors: García M. T. , Ribosa I. , Sanchez Leal J. , Comelles F.
Published: June 2007

Three different binary systems (two anionic/nonionic and one anionic/amphoteric) were selected to study the behavior of these mixtures in their diffusion through a collagen film and the formation of micelle aggregates in such systems. The inhibition observed in the surfactant diffusion of anionic/nonionic and anionic/amphoteric binary mixtures through a collagen film, in comparison with that of single surfactants, has been related to the behavior of these binary systems in the micellization process. The surfactant flux in these systems is mainly determined by the monomeric species. The modification of the equilibrium monomers‐micelle aggregates shown by these surfactant binary systems could be also associated with the reduction of the irritancy power for such binary systems.
Surfactant solubilization behaviorvia headspace analysis
Authors: Labows John N.
Published: June 2007

Automatic headspace gas chromatography (AHGC) has been used to define the solubilization behavior of volatile organics in typical detergent surfactants. The amount of a component in the headspace at equilibrium and amount available for perception is inversely related to its solubility in the surfactant micelles. AHGC is used to determine: i) the solubilization site within the micelle for a solute; ii) the effect of the solute on the critical micelle concentration; iii) the solute partition coefficient (K); and iv) the effect of cosolvents on the critical micelle concentration. This approach offers the ability to compare solubility behavior in a complex matrix along with the advantages of direct sampling and the simultaneous analysis of many components.
α‐Sulfonated fatty acid esters: I. Structural effects of sodium α‐sulfonated fatty acid higher alcohol esters on surface‐active properties and emulsification ability
Authors: Okano T. , Tanabe J. , Fukuda M. , Tanaka M.
Published: June 2007

The surface‐active properties and emulsification ability of sodium α‐sulfonated fatty acid esters, CmH2m+1CH‐(SO3Na)COOCnH2n+1, were studied as a function of the hydrophobic alkyl chainlength in the fatty acid (m=8−16) and the alcohol (n=8−18). As a result, it was discovered that sodium α‐sulfonated fatty acid esters have a structural effect on the Krafft point different from that of amphiphiles with short alkyl chains. Moreover, some of the α‐sulfonated fatty acid esters have quite low interfacial tensions, as well as non‐foaming properties, which depend upon the total (m+n) number of carbon atoms in the alkyl chains.
Surface‐active properties of antifungal lipopeptides produced byBacillus subtilis
Authors: Thimon L. , Peyoux F. , Maget‐Dana R. , Michel G.
Published: June 2007

The interfacial behavior of antifungal lipopetides of the iturinic group was studied in comparison with that of surfactin, an anionic lipopeptide. All these lipopeptides were isolated from various strains ofBacillus subtilis; each strain produced surfactin and one antifungal compound. The iturinic compounds differ from surfactin by their lower surfactant properties. The critical micelle concentration (CMC) values were dependent on the nature of the peptide moiety in the iturinic compounds. The highest values were observed for anionic antibiotics. The arrangement of lipopeptides at the air‐water interface was largely dependent on the size of the lipid moiety; surfactin, which has a C14 or C15 β‐hydroxy fatty acid, iturins A, C, and bacillomycins D, L, which have a C14 or C15 β‐amino fatty acid, occupied a smaller area than mycosubtilin and bacillomycin F, which have a C16 or C17 β‐amino fatty acid. These data can be related to bioactivity of these lipopeptides.
Characterization of protein extracted from flaked, defatted, whole corn by the sequential extraction process
Authors: Hojilla‐Evangelista M. P. , Myers D. J. , Johnson L. A.
Published: June 2007

An investigation was conducted to identify and characterize protein extracted by 45% ethanol:55% 0.1 M NaOH from flaked, defatted, undegermed corn (Zea mays L.) during Sequential Extraction Processing (SEP). This new approach to corn milling, SEP, recycles the ethanol produced from the fermentation of cornstarch to upstream steps of protein extraction and the simultaneous extraction of corn oil and dehydration of the ethanol. About 10% of the protein was extracted by ethanol during counter‐current‐percolation oil extraction. Sodium dodecyl sulfate‐polyacrylamide gel electrophoresis (SDS‐PAGE) and amino acid analysis identified this protein as zein. Nearly 65% of the total protein was recovered by the process in the protein extraction step from soft dent corn (Pioneer 3377), medium‐hard dent corn (Pioneer 3732) and high‐lysine corn. The freeze‐dried solids of the ethanol/alkali extracts from these corn hybrids contained about 80% crude protein (db). The amino acids were present in quantities similar to those in whole corn and markedly higher than those in corn gluten meal. These results indicate that SEP produces high‐quality protein suitable for food and industrial uses.
Soybean seed protein and oil contents and fatty acid composition adjustments by drought and temperature
Authors: Dornbos D. L. , Mullen R. E.
Published: June 2007

Environmental stress during soybean [Glycine max (L.) Merr.] seed fill can alter the chemical composition of the seed and reduce yield, viability, and vigor. The effect of drought and high air temperature (AT) on soybean seed protein and oil contents have not been reported. The objective of this study was to characterize the protein and oil contents and fatty acid composition of soybean seeds after exposure to drought and high AT during seed fill. Experiments were conducted during two years, in which three drought‐stress levels were maintained throughout seed fill. In Experiment I, “Gnome” soybeans were grown at daytime AT of 20 and 26°C, and in Experiment II “Hodgson 78” were grown at 27, 29, 33, and 35°C. Across experiments, severe drought increased protein content by 4.4 percentage points, while oil content decreased by 2.9 percentage points. As drought stress increased, measured by accumulating stress degree days, protein content increased linearly and oil content decreased linearly at each AT. Seeds from plants exposed to 35°C during seed fill contained 4.0 percentage points more protein and 2.6 percentage points less oil than those exposed to 29°C when averaged across drought stress levels. Drought had little effect on the fatty acid composition of the oil, but high AT reduced the proportion of the polyunsaturated components.
Effects of phospholipids on lipid oxidation of a salmon oil model system
Authors: King M. F. , Boyd L. C. , Sheldon B. W.
Published: June 2007

Total lipid (TL), neutral lipid (NL), and phospholipid (PL) fractions were extracted from bluefish (Pomatomus saltatrix) white and dark muscle with skin. The effects of each fraction on the oxidative stability of a refined salmon oil model system was measured by monitoring changes in the 2‐thiobarbituric acid assay and decreases in the ratio of docosahexaenoic acid (DHA) to palmitic acid (C22:6/C16:0) following incubation at 55°C or 180°C. Phospholipid fractions at 2.5% and 5.0% (wt/wt) of oil improved the oxidative stability of oils incubated at both temperatures compared to controls, TL‐ and NL‐supplemented oils at similar concentrations. Phospholipid fractions exhibiting antioxidant properties contained an average of 34% DHA as compared to only 15% in the NL and TL fractions.
Polymorphic stability of some shortenings as influenced by the fatty acid and glyceride composition of the solid phase
Authors: deMan L. , D’Souza V. , deMan J. M. , Blackman B.
Published: June 2007

A number of North American vegetable and animal fat shortenings, which had been analyzed previously for their physical and textural characteristics, were analyzed also for their chemical composition. The fatty acid and triglyceride composition of the solids were calculated by analyzing the composition of the original product and the liquid phase, and by determination of the solid fat content (SFC) of the fat. The solids were also isolated by isopropanol (IP) separation, and the high melting glycerides (HMG) by acetone crystallization at 15°C. There was not much difference in total saturates andtrans content between vegetable and animal fat shortenings. Changing formulations from soy‐palm to soy‐cottonseed does not change the total saturates plustrans content. The solids of the vegetable shortenings in the β form contained about 20% of 16:0, those in the β′ form 30% or more. The animal fat shortenings were mainly in the β form, their solids contained 30% or more of 16:0. C54 triglyceride content of the solids of β vegetable shortenings (calculated and IP‐separated) was >45%, that of all animal fats was <25%. Solids of animal fat shortenings contain high levels of C52. The C54 triglycerides are β‐tending and should be kept low in vegetable shortening. In the HMG the C54 should not exceed 30%. This can only be achieved by incorporation of a β′ hard fat, preferably palm hard fat. Animal fat, especially lard, crystallizes in the β form because the palmitic acid in the glyceride molecule is located in the 2‐position, whereas those of vegetable fats are in the 1‐ and 3‐position.
Enzymatic fatty ester synthesis
Authors: Pecnik Simona , Knez Zeljko
Published: June 2007

Fatty ester synthesis with immobilized 1,3‐specific lipase fromMucor miehei is described. 1,2‐Isopropylidene glycerol produced by condensation of glycerol with acetone was esterified with oleic acid in the presence of aMucor miehei lipase (Lipozyme™) to obtain 1,2‐isopropylidene‐3‐oleoyl glycerol. The effects of various process parameters (temperature and pressure) and various ratios (enzyme/substrate) have been investigated to determine optimal conditions for the esterification process. The highest conversion of oleic acid (80% w/w) was obtained at 55°C and 0.057 bar, while the optimal addition of lipase to substrate was determined to be 0.096 g per gram of reaction mixture. The esterification can be modeled successfully as a reverse second‐order reaction. Thermodynamic properties of the reaction system at 55°C and 0.057 bar also were determined. Activation energy was 20.82 kJ/mole, entropy of activation −0,26 kJ/(K mole) and free energy of activation was 103.32 kJ/mole.
Evaluation of palm oil quality: Correlating sensory with chemical analyses
Authors: Idris Nor Ainl , Abdullah A. , Halim A. H.
Published: June 2007

Plam oils of various qualities were used in this study. Chemical analyses included determination of free fatty acids, peroxide value andp‐anisidine value. Sensory evaluations included scoring and descriptive tests. Fresh, crude palm oil of high quality with a maximum score showed a zero peroxide value, a zerop‐anisidine value and a free fatty acid level of 0.2%. It had a strong, pleasant, sweet caramel‐like flavor. The levels of free fatty acids were higher in samples that had been stored for a long time. Theirp‐anisidine values were also higher compared to fresh oils. Flavor intensity of red palm oil did not necessarily indicate quality. Its quality was dependent on the type of flavor, pleasant or otherwise. For refined, bleached and deodorized oil, there was an inverse relationship between flavor intensity and quality with a correlation coefficient of r=−0.87. There was some correlation between overall quality rating by sensory method and quality evaluation by chemical analyses, such as free fatty acids (r=−0.69), peroxide value (r=−0.57) andp‐anisidine value (r=−0.49).
The influence of food emulsifiers on fat and sugar dispersions in oils. I. Adsorption, sedimentation
Authors: Johansson Dorota , Bergenståhl Bjöm
Published: June 2007

The adsorption isotherms of several emulsifiers to fat and sugar crystals dispersed in oils have been determined. Further, the influence of the emulsifiers on the interactions between the crystals has been estimated in sedimentation experiments, where an increased sediment volume due to adsorption corresponds to an increased adhesion between the crystals and vice versa. Most of the emulsifiers examined adsorb weakly to fat crystals and form tight monolayers, resulting in increased adhesion between the crystals at high concentrations. On the other hand, loosely packed layers are formed at low concentrations, and a decreased adhesion is observed. Unsaturated monoglycerides and phospholipids cause a decrease in adhesion for all concentrations examined.

The emulsifiers adsorb more strongly to sugar crystals than to fat crystals and form tightly packed monolayers with hydrocarbon chains directed to the oil. The crystals are then stabilized sterically the adhesion between them is weaker and the sediments are more compact. At low concentrations, the opposite behavior often occurs. Monoglycerides interact in a specific way with sugar and cause increased adhesion between the crystals for all concentrations examined. Phospholipids reduce the adhesion between sugar crystals, resulting in much denser sediments. Saturated monoglycerides in amounts over the solubility limit tend to precipitate as a network between fat or sugar crystals, which causes bulky sediments and results in better stability against oiling out.
The influence of food emulsifiers on fat and sugar dispersions in oils. III. Water content, purity of oils
Authors: Johansson Dorota , Bergenståhl Björn
Published: June 2007

The influence of water on the interactions between fat and sugar crystals dispersed in triglyceride (vegetable) oils was qualitatively estimated from sedimentation and rheological experiments. The experiments were performed both with and without food emulsifiers (monoglycerides and lecithins) present in the oil. The effects of minor natural oil components (nontriglycerides) on the interactions and on emulsifier adsorption to the crystals were examined by comparing a commercial refined oil and a chromatographically purified oil. The results show that water generally increases the adhesion between fat and sugar crystals in oils and also increases the surface activity of the oil‐soluble food emulsifiers. Minor oil components give a small increase in the adhesion between fat and sugar crystals in oils, but do not influence the adsorption of food emulsifiers in any systematic way.
A sensitive spectrophotometric method for lipid hydroperoxide determination
Authors: Løvaas Erik
Published: June 2007

A spectrophotometric method for the quantitation of lipid hydroperoxides is described. The chromophore produced in the reaction is the strongly absorbing I3−ion, which has been used previously by many researchers. The present method deviates from earlier methods in three respects—first, the assay is done at low acid concentrations; second, the iodide concentration is reduced; and third, Fe2+is used as a catalyst. As a result of these modifications the interference from oxygen is minimized. The assay is fast, sensitive and simple to perform.
Analysis of soybean lecithins and beef phospholipids by HPLC with an evaporative light scattering detector
Authors: Melton S. L.
Published: June 2007

Linear (r > 0.99) calibration curves were obtained for 10–150 µg of phosphatidylethanolamine (PE), 10–75 µg of phosphaditylinositol (PI), phosphaditylserine (PS) and lysophosphatidylethanolamine, 10–100 µg of phosphatidic acid (PA) and 10–250 µg of phosphatidylcholine (PC) by high‐performance liquid chromatography analyses with an evaporative light scattering detector, a Zorbax 7‐µm silica column and gradient elution with two solvents. One solvent (A) contained 415 mL isooctane (IOCT), 5 mL tetrahydrofuran (THF), 446 mL isopropanol (IPA), 104 mL CHCl3 and 30 mL H2O; and the other solvent (B) contained 216 mL IOCT, 4 mL THF, 546 mL IPA, 154 mL CHCl3 and 80 mL H2O. The gradient in which 100% A linearly changed to 100% B in 20 min followed by 12 min of 100% B and then a linear change to 100% A during 5 min separated PE, PS and PC in soybean lecithins and beef lipids, but failed to resolve PI and PA. In these same samples, less polar lipids were separated from phospholipids (PL) by elution from Bond‐Elut silica columns with diethyl ether/hexane (20:80, vol/vol), and PL were recovered by elution with methanol. This procedure is useful for concentration of minor lipid components. Levels of PE, PI‐PA, PS and PC were higher in granular than in liquid lecithin, and PC was the most abundant PL in soybean lecithins and beef lipids.
Characteristics of bread and buns made with lard and vegetable oils of different iodine values
Authors: Kamel Basil S.
Published: June 2007

A good‐quality white loaf of bread or rolls can be baked by substituting liquid vegetable oil (canola, soya and palm) for the standard shortening,i.e. lard, tallow or partially hydrogenated vegetable shortening. Canola oil and soya oil produced lower specific volumes of 5.56 and 5.55 cm3/g and higher softness indices when used with mono‐ and diglycerides only. Palm oil and lard produced specific volumes of 6.33 and 6.15 cm3/g and lower softness indices with mono‐ and diglycerides. When a blend of surfactants consisting of mono‐ and diglycerides and sodium stearyl lactylate (SSL) was used at 0.5% of flour weight, palm, canola, lard and soya gave comparable results in specific volume and compressibility. Rolls baked with the same fats and oils, and addition of ethoxylated stearic acid (MYRJ 45H) or a blend of MYRJ 45H and SSL, all gave good specific volumes ranging from 6.92 to 7.27 cm3/g and a softness index range of 0.71–0.86 and 0.68–0.86 after 48 and 96 h of storage. When a proper surfactant is used, good‐quality bread and rolls can be baked with liquid vegetable oil. Furthermore, the usage level of liquid oil can be cut by approximately 30% in comparison to lard or shortening while still maintaining quality.
A new catalyst for the selective hydrogenation of sunflower seed oil
Authors: Rodrigo M. T. , Mendioroz S.
Published: June 2007

A new Ni catalyst supported on sepiolite has been prepared by the precipitation/deposition method. Its activity and selectivity was tested in the hydrogenation reaction of sunflower seed oil. The variables studied were active phase concentration, reaction temperature and stirring speed. For contrasting purposes, a commercial catalyst designed for the same objective by Süd Chemie A.G. (Munich, Germany), G‐53, was also tested under the same set of conditions. Selectivity to oleic acid with the new catalyst was appreciably better. The activation energies obtained with both catalyst were of the same order and within the range of those found in the literature for conventional nickel catalysts.
Extraction and identification of an antioxidative component from peanut hulls
Authors: Duh Pin‐Der , Yeh Dong‐Bor , Yen Gow‐Chin
Published: June 2007

Methanol extraction of hulls from Tainan select no. 9 (P‐9) and Tainan no. 11 (P‐11) peanuts produced a higher yield of a component having stronger antioxidant activity (AOA) than other organic solvents. The AOA of methanolic extracts from peanut hulls was equal to butylated hydroxyanisole and stronger thanα‐tocopherol. The methanolic extract from peanut (P‐11) hulls was separated into 18 fractions by thin‐layer chromatography (TLC). High antioxidant activity was found in subfractions with Rfs of 0.20, 0.25, 0.28, 0.31 and 0.37 at 95.6%, 93.8%, 94.7%, 92.0% and 81.6% inhibition of peroxidation of linoleic acid, respectively. Further purification of the subfraction eluting at 0.20 yielded a compound with antioxidant activity of 94.8%. Based on high‐performance liquid chromatography (HPLC) analysis, ultraviolet (UV) spectra and1H nuclear magnetic resonance (NMR), this compound was identified as luteolin.
Functional properties of dehulled sesame (sesamum indicum L.) seed flour
Authors: Inyang U. E. , Nwadimkpa C. U.
Published: June 2007

Certain functional properties of sesame seed flour were obtained after oil extraction from dehulled seed meal was investigated. The protein content in the flour was 69.7% and the least gelation concentration was 6.0%. Water and oil absorption capacities at room temperature (31 ± 2°C) were 2.3 g H2O/g sample and 3.0 g oil/g sample, respectively. The values were higher at 100°C. The emulsification capacity, which was more stable at alkaline conditions, ranged from 25.0 mL oil/g sample at pH 4 to 66.0 mL oil/g sample at pH 10. The foaming capacity was more stable at pH 4 but lower (205.0%). The highest foaming capacity (315.0%) was at pH 2 whereas at pH 10 it was 310.0%. Protein solubility, which was least at pH 4, ranged from 7.9% at pH 2 to 14.2% at pH 10. The viscosity of the flour dispersion ranged from 2.5 cps at 1% concentration to 7.0 cps at 10% concentration. The findings show that sesame flour could impart desirable characteristics when incorporated into products such as ice cream, frozen dessert, sausages, baked food and confections.
Effect of nonionic surfactant upon surface tension of anionic surfactant
Authors: Akasu Hiroyuki , Ueno Minoru , Meguro Kenjiro
Published: June 2007

The surface tension of sodium dodecyl sulfate was determined in the presence of nonionic surfactant. The nonionic surfactant used was homogeneous pentaethyleneglycol‐n‐dodecylether which has no poisson distribution of added mole numbers of ethyleneoxide. The concentration of sodium dodecyl sulfate was changed at various fixed concentrations of homogeneous pentaethyleneglycol‐n‐dodecylether. Two inflection points were observed on each surface tension curve, and the surface tension maintained a constant value between the inflections, regardless of the concentrations of added homogeneous pentaethyleneglycol‐n‐dodecylether. However, the concentrations of sodium dodecyl sulfate at the inflections were affected at the concentrations of homogeneous pentaethyleneglycol‐n‐dodecylether, respectively. When the homogeneous pentaethyleneglycol‐n‐dodecylether concentrations were fixed below the critical micelle concentration, the concentration of sodium dodecyl sulfate at the lower inflection point decreased with increasing concentration of homogeneous pentaethyleneglycol‐n‐dodecylether, while that of the higher was hardly influenced. If the homogeneous pentaethyleneglycol‐n‐dodecylether concentrations were fixed above the critical micelle concentration, the sodium dodecyl sulfate concentrations at the two inflections both increased with an increment of homogeneous pentaethyleneglycol‐n‐dodecylether concentration. These results were interpreted in terms of mixed surface layer and mixed micelles consisting of sodium dodecyl sulfate and homogeneous pentaethyleneglycol‐n‐dodecylether. Also, the surface tension curves of homogeneous pentaethyleneglycol‐n‐dodecylether in the presence of sodium dodecyl sulfate, as well as those of sodium dodecyl sulfate with given concentrations of homogeneous pentaethyleneglycol‐n‐dodecylether, were studied.
NMR chemical shift reagents in structural determination of lipid derivatives: IV. Methylcis‐ andtrans‐9,10‐epoxystearate and methylerythro‐ andthreo‐9,10‐dihydroxystearate
Authors: Wineburg John P. , Swern Daniel
Published: June 2007

Chemical shift reagents were used to expand the amount of structural information obtainable from NMR studies of derivatives of methyl oleate and elaidate:methylcis‐9,10‐epoxystearate, methyltrans‐9,10‐epoxystearate, methyl erythro‐9,10‐dihydroxystearate, and methyl threo‐9,10‐dihydroxystearate. Chemical shift reagent studies of methyltrans‐9,10‐epoxystearate and methyl threo‐9,10‐dihydroxystearate afforded the most information. Chemical shift reagent studies of methylcis‐9,10‐epoxystearate and methyl erythro‐9,10‐dihydroxystearate were decidedly inferior. The series of complementary interpretive techniques previously developed during chemical shift reagent studies of monofunctional fatty esters and model polyfunctional fatty esters were found to be applicable in the current study. However, to avoid ambiguity in several proton assignments, supplementary spin decoupling experiments were necessary.
Extraction with supercritical fluids: A progress report from Germany
Authors: Mangold Helmut K.
Published: June 2007

This review of research in Germany on the use of supercritical fluids for extraction and fractionation covers work on vegetable fats and oils butter fat, and other Lipids. The future comnercialization may depend on the cost of alternative procedures and the cost of equipment for lorge‐seale processes involving supercritical fluids.
Lipolytic activity of white pepper powder at high temperatures in a nonaqueous system
Authors: Werman M. J. , Lotan N. , Neeman I.
Published: June 2007

White pepper is added as a spice to goose fat in the food industry (particularly in the liver pâté industry) and causes the development of undesirable flavors. In the present study, we demonstrate that white pepper exhibits lipolytic activity when reacted with goose fat in a hydrophobic system. Temperature and pH dependence measurements suggested that two enzymes or isoenzymes with optimal temperatures at 55 and 85°C, and with optimal pH at 7 and 9, are involved. Wet sterilization of the white pepper irreversibly inactivates its lipolytic activity. Dehydration, destroyed while remoistening, recovered the catalytic activity of the pepper. The reaction obeys classical Michaelis‐Menten kinetics at 85°C.
Fatty acid selectivity of lipases: γ‐linolenic acid from borage oil
Authors: Foglia Thomas A. , Sonnet Philip E.
Published: June 2007

The γ‐linolenic acid (Z,Z,Z‐6,9,12‐octadecatrienoic acid, GLA) present in borage oil free fatty acids was concentrated in esterification reactions that were catalyzed by several preparations of the acyl‐specific lipase ofGeotrichum candidum. In this manner, a 95% recovery of the GLA originally present in borage oil (25% GLA) was obtained as a highly enriched fatty acid fraction with a GLA content of >70%. Other fatty acids concentrated in this fraction were the monounsaturated fatty acids with chainlengths of C‐20 and longer that were present in the oil. An immobilized preparation ofG. candidum on silica gel also was used for the enrichment of GLA in borage oil. In this instance, a 75% recovery of GLA was obtained, and the supported lipase was reusable (three cycles) with minimal loss in activity.
Application of water mimics on preparation of eicosapentaenoic and docosahexaenoic acids containing glycerolipids
Authors: Hosokawa Masashi , Takahashi Koretaro , Miyazaki Noriko , Okamura Keiji , Hatano Mutsuo
Published: June 2007

To obtain enhanced incorporation of highly unsaturated fatty acids and recovery of glycerolipid products, organic solvents with high dielectric constants (water mimics) were substituted for part of the essential water for lipase activation to study their effect on acidolysis and transesterification. In acidolysis/transesterification of fish oil triglycerides and eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), Lipozyme IM‐60 with ethylene glycol as a water mimic enhanced the incorporation of EPA and suppressed the hydrolysis of synthesized glycerolipid. On the other hand, transesterification between soy phosphatidylcholine and EPA was enhanced by a water and propylene glycol combination. In a nonaqueous medium that contained appropriate amounts of water and organic solvents (water mimics), Lipozyme IM‐60 increased transesterification of EPA into soy phosphatidylcholine. Simultaneously, the recovered glycerolipid products showed decreased hydrolysis of newly synthesized EPA‐ and DHA‐containing glycerolipids.
Ethanolysis of rapeseed oil: Quantitation of ethyl esters, mono‐, di‐, and triglycerides and glycerol by high‐performance size‐exclusion chromatography
Authors: Fillières Romain , Benjelloun‐Mlayah Bouchra , Delmas Michel
Published: June 2007

High‐performance size‐exclusion chromatography (HPSEC) was used to evaluate the influence of different variables affecting the transesterification of rapeseed oil (RSO) with anhydrous ethanol and sodium ethoxide as catalyst. The effect of temperature, ethanol/RSO molar ratio, catalyst concentration, and time can be interpreted by observing the variations of the reaction medium composition. HPSEC has made the quantitation of ethyl esters, mono‐, di‐, and triglycerides and glycerol possible. The best results for laboratory‐scale reactions were obtained at 80°C with a 6:1 molar ratio of EtOH/RSO and 1% of NaOEt by weight of RSO.
Effects of fatty acid derivatives on the ignition quality and cold flow of diesel fuel
Authors: Stournas S. , Lois E. , Serdari A.
Published: June 2007

The biodiesel that is considered as a possible substitute or extender of conventional automotive diesel fuel is commonly composed of fatty acid methyl esters that are prepared from the glycerides in vegetable oils by transesterification with methanol. This form of biodiesel is compatible with diesel fuel but offers no improvement in its ignition quality. This work describes the results of a series of experiments aimed at assessing other common fatty acid derivatives that could provide the desired biofuel component and, at the same time, improve the performance of the fuel. It was found that tertiary fatty amines and amides are significantly more effective than methyl esters in enhancing the ignition quality of the finished diesel fuel without having any negative effect on its cold flow properties.
Effects of epoxidation on the thermal oxidative stabilities of fatty acid esters derived from palm olein
Authors: Gan L. H. , Ooi K. S. , Gan L. M. , Goh S. H.
Published: June 2007

A variety of esters from the reactions of monoalcohols with palm olein were prepared, epoxidized byin situ peroxyacid techniques, and some of their physical properties were compared. The thermal oxidative stabilities of these esters andbis(2‐ethylhexyl) phthalate were studied. The esters were placed in an oven maintained at 120°C, and the loss of mass and acid, iodine, percent oxirane, hydroxyl, and peroxide values were monitored periodically. The epoxidized esters had higher densities and lower volatilities, and were more resistant toward oxidation than their unepoxidized counterparts. The stability of the oxirane was related to the initial acid value of the sample. Higher initial acid value resulted in a greater decrease in the oxirane content, indicating acid‐catalyzed cleavage of the oxirane ring.
Crystallization of butter oil and separation by filter‐centrifugation
Authors: Breeding C. J. , Marshall R. T.
Published: June 2007

Fractionation by crystallization of melted butter oil can produce fractions that are physically and chemically different. However, many variables affect the formation, growth and separation of the crystalline fat from the entrained oil. The objective of this study was to produce crystalline fractions that contained a minimal volume of entrained oil through optimization of the crystallization and separation conditions. Crystallization was initiated at 33.5°C upon slow cooling from 60°C with stirring (10 rpm). Oil was cooled to 18.5°C and separated by centrifugation, followed by filter‐centrifugation. Fractions were analyzed for melting point, solid fat by differential scanning calorimetry, and fatty acid profiles. A split‐plot design was used for statistical analyses of data, and the experiment was performed three times. Fractionation caused significant changes in melting profiles of the fractions when compared with the unfractionated butter oil. Melting points of the unfractionated butter oil, liquid and crystalline fractions were 41.6, 25, and 48°C, respectively. The oil content of the crystalline fraction at 18.5°C ranged from 28 to 35%. A 17% increase in C8:0‐C10:0, an 11% decrease in C12:0‐C16:0, a 32% decrease in C18:0, and a 41% increase in C18:1, C18:2, and C18:3 acids were observed in the liquid fraction when compared with the crystalline fraction.