bluuebunny/crossref_metadata_2025 huggingface dataset:
Formulation of products from soybean oil
Authors: Latondress E. G.
Published: March 2007

High quality shortenings and margarines may be produced using soybean oil as the only fat source or using soybean oil as the primary fat source with the addition of a small amount of hydrogenated cottonseed or palm oil to provide crystal stability. These shortenings and margarines are manufactured by direct hydrogenation or by blending hydrogenated and/or unhydrogenated base stocks. The properties of soybean oil preclude the need for processes other than hydrogenation and blending to produce most margarine and shortening products. It is possible to design an integrated base stock program in which a limited number of base stocks may be used jointly in margarine and shortening formulations. This type of base stock program results in fewer hydrogenation department heels and simplifies scheduling of the hydrogenation department as well as scheduling of overall operations. Solid fat index (SFI) is the analysis used for final product consistency control. While base stocks are blended to meet a final SFI requirement, this analysis is too time‐consuming to be used in hydrogenation control and individual hydrogenation batches are controlled using refractometer number and congeal points. Finished product characteristics are a result of decisions that must be made regarding characteristics such as plastic range and AOM stability, which are incompatible.
Practical features in soybean oil hydrogenation
Authors: Garibaym I.
Published: March 2007

Soybean oil differs from other oils in linolenic acid content. This causes variations in processing. Hydrogenation of soybean oil depends on catalyst selectivity, hydrogenation conditions and the final product desired. Oil, hydrogen and catalyst must meet certain conditions in order to attain successful hydrogenation. Batch equipment and processing are described.
Analysis of processed soy oil by gas chromatography
Authors: D’Alonzo R. P. , Kozarek W. J. , Wharton H. W.
Published: March 2007

Two basic gas chromatographic approaches are currently used for the analysis and characterization of processed soy oil and other lipid materials. One approach separates the intact glycerides after silylation whereas the complementary approach determines the fatty acid composition of the glycerides by the formation and subsequent separation of the corresponding fatty acid methyl esters. A brief history of the development of these gas chromatographic procedures and a more detailed discussion of current packed and capillary column technology used for the separation of both intact glycerides and fatty acid methyl esters is presented. Emphasis is placed on the advantages of the newly emerging capillary techniques over the more conventional packed column separations. High resolution chromatograms are shown for the separation of mixed glyceride isomers and also for the separation of unsaturated methyl esters with respect to the number, geometry and position of the double bonds. The separation of the methyl esters can provide information equivalent to classicalcis,cis‐lipoxygenase, iodine monochloride titration and infraredrans analyses. Finally, the use of short capillary columns to achieve rapid low cost separations (with resolution equivalent to packed column separations), ideal for quality control, also are discussed.
Importance of glyceride structure to product formulation
Authors: Thomas A. E.
Published: March 2007

Triglyceride composition is an important consideration in the development of fat systems for food products. Depending on the approach to formulation, physicochemical properties may be equally important. Analytical methodologies exist to determine composition and properties. Two systematic routes to the formulation of functional fats are possible—replication of triglyceride composition and approximation of physicochemical properties. Approaches to formulation of fat systems which are based on replication of triglyceride composition have achieved only limited success to date. Limiting factors include lack of commercial technology for converting readily available triglyceride structures to more valuable isomers, and limited availability at high cost of alternative fat sources containing the desired triglycerides. Approaches to formulation of fat systems which are based on fat systems whose physicochemical properties meet the desired functional attributes of the end use system irrespective of their triglyceride compositions are widely employed in the development of formulated foods. Such products are not expected to achieve functional identity to existing counterparts. Nevertheless, key attributes can be successfully approximated with this approach.
Vegetable oils: Effects of processing, storage and use on nutritional values
Authors: Landers R. E. , Rathmann D. M.
Published: March 2007

At the present time, vegetable oils are the source of most of the visible fat in the U.S. diet. They are used as salad and cooking oils, in salad dressing, margarine and shortening. Processing methods include extraction, refining, hydrogenation and interesterification. During storage and use, the products are exposed to oxygen and/or heat, particularly during frying. Processing, storage and use are related to changes in composition, nutritive value and physical characteristics of vegetable oils. Refining removes undesirable minor components present in crude oils. Refined polyunsaturated vegetable oils are the primary dietary source of tocopherols. Hydrogenation modifies physical characteristics and improves sensory and oxidative stability. This process converts some of the polyunsaturated fatty acids to new fatty acid isomers. Although the biochemical effects of these isomers are still being studied, long‐term animal feeding trials and human experience have demonstrated that the partially hydrogenated oils in margarines and shortenings are wholesome foodstuffs. Abusive overheating of fat in air sharply decreases its palatability and nutritive value and may create minor amounts of carcinogenic materials. However, long‐term animal feeding studies with properly used frying fats have revealed little, if any, effect on life span and incidence of pathological conditions.
Nutritional effects of hydrogenated soya oil
Authors: Applewhite T. H.
Published: March 2007

Soybean oil is the leading edible vegetable oil in the world in terms of volume, and considerable amounts are consumed in partially hydrogenated forms. Early recognition that commercial hydrogenation of vegetable fats produces isomeric forms of monoenes and polyunsaturates has prompted much research and speculation on the nutritional properties of hydrogenated fats, including soya oil. Past results of studies with animals and humans will be reviewed and key findings will be summarized and discussed. Particular attention will be devoted to questions recently raised concerning the relationships of health and hydrogenated fats and an attempt will be made to put these matters into factual perspective in light of current knowledge.
Antioxidants in soya oil
Authors: Buck D. F.
Published: March 2007

Oxidation is a major problem associated with refining, storing and using soya oil. Phenolic antioxidants have been used for several decades to alleviate this problem. The mechanism of oxidation and the action of phenolic antioxidants in inhibiting oxidation in soya oil are reviewed. Specific antioxidant applications discussed are: treatment of crude soya oil with TBHQ antioxidant; TBHQ antioxidant treatment as an alternative to hydrogenation of soya oil; and usage of TBHQ antioxidant in soya oil used in frying system.
Metabolic aspects of positional monounsaturated fatty acids isomers
Authors: Emken E. A.
Published: March 2007

Absorption and distribution of positionalcis andtrans octadecenoic acid isomers in lipids from rat, egg and human tissues are reviewed. Selected data on enzyme, single‐cell, and whole‐animal studies with positional octadecenoic acid isomers are summarized and compared.
Soybean meal processing and quality control
Authors: Wright K. N.
Published: March 2007

The quality of soya meal is the result of many factors, including bean variety, origin and storage. The various processing steps employed from the time the bean is received can affect the quality of the resulting meal and oil obtained. Heat treatment of the meal is essential to optimize its protein quality. The variables of moisture, temperature and time are interrelated and are important to achieve proper cooking conditions. The magnitude of these variables must be determined for each plant, preferably using a biological assay for evaluation. Many in vitro tests designed to measure protein quality in soya have been proposed and evaluated. The merits and limitations of some of the more widely used in vitro tests are discussed. Various processing conditions have been studied to improve utilization of soya products by infant calves and pigs. The manufacture of soya protein concentrate (70% protein, d.s.b.) has made products available that are suitable for a substantial replacement of milk protein in milk replacer formulations.
Critical processing factors in desolventizing‐toasting soybean meal for feed
Authors: Mustakas G. C. , Moulton K. J. , Baker E. C. , Kwolek W. F.
Published: March 2007

Even though it is well established that both underheated and overheated meals are of inferior nutritive value, comparatively little is known of the fundamental nature of the changes brought about in the protein and how these correlate with the processing conditions during toasting. In the present study we examined the interrelation of several factors in the commercial desolventizing‐toasting process for toasting soybean meal and determined how these relate to protein quality of the meal. A total of 48 test runs were made in the pilot plant from two cultivars of soybeans (one high and one low in protein) that were dehulled, flaked, and defatted in a continuous extractor using hexane. The solvent‐wet flakes were desolventized and toasted under a variety of conditions. In a simulation of commercial operation, independent variables such as moisture, temperature and time of toasting were mathematically converted to equations for computer fitting of the data, which were used to predict several dependent measurements. Quality of the meal was improved by increasing heating time, jacket steam pressure and moisture content. Moisture level in the toasting operation was directly affected by the hexane level in the feed material to the toaster.
The use of multi‐blending as a technique for managing ingredient purchasing for feed manufacturers
Authors: Bussman R.
Published: March 2007

The Multi‐Blend program uses multiple‐product linear programming procedures to solve up to twenty individual formulas in one matrix, simultaneously. This technique utilizes the total production tonnage requirements of each feed formula. It optimizes the use of ingredient inventory within the plant's complete product line for a production period. The Multi‐Blend program is especially valuable for making decisions concerning the purchase of ingredients. The program produces reports that generate ingredient usage on previous production formulas compared with current ingredient usage for the production period being analyzed. Restrictions based upon total ingredient supply may be imposed to optimize the use of a limited resource, thus maximizing profits. Conversely, the program will force bad‐buy ingredients in oversupply into the group of formulas, thus minimizing losses. Both cases optimize the use of an ingredient to be purchased, in the quantities available, for purchasing and production formulation.
Process and product characteristics for soya concentrates and isolates
Authors: Ohren J. A.
Published: March 2007

Product characteristics of soya protein concentrates and isolates can be varied by using various processing treatments. These treatments can involve the use of enzymes, solvents, heat and pH adjustment, or combinations of these treatments to produce concentrates and isolates with the desired functional properties, such as water absorption, gelation, whipping ability, fat and oil emulsification, binding and varying degrees of protein solubility. The defatted soya flakes customarily used for the manufacture of concentrates and isolates are not segregated on the basis of variety. However, regional differences exist in the extractable protein content of the defatted flakes. Processing controls are essential in producing consistent quality and functional soya protein concentrates and isolates. Production parameters such as solvent treatment, desolventizing, enzyme treatment, heat, or pH adjustment of the soy flakes during processing must be stringently controlled to prevent variation in finished product characteristics and functionality.
Soya products in meat, poultry and seafood
Authors: Waggle D. H. , Decker C. D. , Kolar C. W.
Published: March 2007

The soya protein industry has produced a wide variety of products with specific functionality properties to meet the targeted needs required by the food industry. It is important to recognize that certain of these soya protein products have and perform specific functions in these foods, such as texture forming, gelation, fat and water binding, and emulsification. They contribute to the nutritional and general overall eating quality. Also important is to recognize the limits of application of soya protein technology based on maintaining the traditional quality of the meat, poultry or seafood products. Today, unlike just a few years ago, soya protein products are able to contribute to, not just extend, high‐quality meat, poultry and seafood products. The combination of resource efficiency of soya proteins and new technological advances is constantly expanding the long list of applications worldwide. The function of soy protein products in a variety of processed meat, poultry and seafood products is discussed.
Soya protein products in cereal grain foods
Authors: Dubois D. K. , Hoover W. J.
Published: March 2007

The largest food usage of soya flour is in bakery products. The soya industry now supplies a wide range of products for the baking inudstry, and these products in turn offer a wide variety of functional uses in different bakery foods. Although the technology for soya use in bakery foods is well established and reasonably simple, the functional properties and flavor are continually being improved through major research efforts. The current status of the use of soya products in bakery foods is presented in this paper, and a look to some of the future uses including a major worldwide potential for fortification of cereal grain products is offered.
Soy proteins for foods centering around soy sauce and tofu
Authors: Fukushima D.
Published: March 2007

In the Orient, soy proteins have been used for human consumption for centuries, during which various kinds of unique soy protein foods have been established. Some of these products, such as tofu, have a bland flavor, but there are also those products having a distinctive flavor and an aroma like fermented soy sauce. Both types are acceptable for worldwide populations. In earlier times, the consumption of these soy protein foods in the U.S. was mostly confined to Orientals. Recently, however, the koikuchi type of soy sauce has been consumed widely by non‐Orientals through nationwide supermarkets. Annual production in the U.S. has reached more than 16,500 kl. Tofu has also become popular in the U.S. because of its bland flavor which enables it to be used in many dishes. Fermented soy sauce is completely different in the constituents of aroma and flavor from chemical soy sauce. Koikuchi shoyu is a typical Japanese type of fermented soy sauce characterized by a strong, appetizing aroma. The fermentation process consists of koji fermentation byAspergillus species and the subsequent brine fermentation, which contains lactic acid and alcoholic fermentations. Miso is a paste product produced through a similar fermentation. Tofu is a soy milk curd product made through a nonfermented process from soy milk.
Soy protein ingredients prepared by new processes—Aqueous processing and industrial membrane isolation
Authors: Lawhon J. T. , Rhee K. C. , Lusas E. W.
Published: March 2007

The production of food ingredients from undefatted soybeans by aqueous processing and isolation of protein from soy flour by ultrafiltration membranes has been demonstrated adequately during the past decade. These relatively new techniques offer significant advantages over conventional soy processing methods. Aqueous processing requires no petroleum‐based solvent and consequently provides increased safety and flexibility of operation (because start‐up and shutdown are safe and easy). It also provides opportunities for removal or deactivation of undesirable constituents of raw materials with appropriate water‐soluble chemicals. It is, however, less efficient in oil extraction, and demulsification is required to recover clear oil when emulsions form. Ultrafiltration processes recover protein directly from soy flour extracts and thereby avoid generation of the whey which results from the conventional isoelectric precipitation. These processes have the advantages of increased isolate yield (as whey proteins are recovered in the isolate), and produce products having enhanced functionality and nitrogen solubility. The two processing techniques have subsequently been combined to obtain a single procedure with the advantages of each. Extracts from undefatted soybeans have been membrane processed with and without separating the oil to produce a variety of new soy protein ingredients.
The role of soybeans in food systems
Authors: Bressani R.
Published: March 2007

Technological advances have made it possible to have soybean protein available in various forms: as whole seeds and flours, protein concentrates and protein isolates. These products differ in functional properties as well as in fat and protein content; however, amino acid patterns on a protein basis are essentially the same. Nutritionally, these products have in common a highly digestible protein with ample amounts of lysine and a relatively good essential amino acid pattern. Soybeans have contributed to food systems as sources of calories, as supplementary protein, and as complementary protein because of their good essential amino acid pattern. Furthermore, soybean protein products have made significant contributions to food systems because of their functional properties, which are essential to derive benefit from the nutritional or economic enhancement they impart to other foods. Many examples of this are found in the literature and in practice. Whole soybeans have been used to extend common beans, providing higher energy concentration and higher protein content and quality. Full‐fat flour or protein concentrates added in variable amounts to cereal grain flours have introduced higher energy and higher protein content and quality into foods based on maize, rice or wheat. Finally, the amino acid pattern of soybean protein products has allowed them to be used as extenders for cow's milk and meat products, without altering the protein quality or acceptability of the food product.
Considerations in development of regulations for new protein sources
Authors: Vanderveen J. E.
Published: March 2007

In the development of regulations for new protein food sources, considerations are given to such factors as product definition, product safety, nutritional quality, consumer perceptions and fair marketing practices.
Consideration of regulations of baby foods containing soybeans in Venezuela
Authors: Chavez J. F.
Published: March 2007

Quality standards for industrially processed food products are being prepared by a joint committee composed of the private sector, government and universities. These standards include specific dispositions which, if necessary, allow utilization of different ingredients‐soya protein derivatives among them‐ to improve the quality and quantity of the protein or to balance the amino acid profile. Despite these efforts, in Venezuela, there are no clear‐cut regulations about the utilization of soybean proteins either as a supplement or as an ingredient in the manufacture of food products for human consumption and, as such, its use is limited to a few items. Several reasons can be cited to explain this low use: (a) the incipient/scarce domestic production of soybeans; (b) the high cost of imported protein derivatives (only soya flour is fabricated in the country from imported beans); (c) lack of interest (apathy) and absence of proper knowledge or insufficient advice of the private industry; (d) lack of proper incentives from the government; and (e) unnecessary complications or delays in the registration procedures of the new products. Baby foods containing soya proteins in Venezuela can be grouped into the following categories‐ 1: cereal‐based products elaborated by the private sector; 2: different food items distributed by the Intituto Nacional de Nutrición; 3: milk substitutes; 4: high‐protein preparations used in special diets; 5: soya protein‐enriched commercial flours. A general review of the composition, protein in gredients, presentation and availability of the different items within the five groups is presented and discussed. Emphasis is on the standards which regulate the commercial products in group 1. Comments are made about Venezuelan food habits and possible acceptance by consumers. Foods covered in group 2 include different types of biscuits, a Venezuelan bread (arepa) made with degerminated corn fortified with soya flour, and a ready‐to‐drink beverage. Group 3 covers a specific segment of the market and presently faces unavailability. Products under groups 4 and 5 could be used as a potential high‐protein food for young children, although high costs of group 4 products present serious obstacles. Special reference is made to the soybean derivatives used in these products.
Uses of soy protein in mixed protein systems to meet nutritional needs
Authors: Hopkins D. T. , Steinke F. H.
Published: March 2007

Soya products can be introduced into animal protein food systems to supplement animal protein. This can serve to increase the total protein available to target populations. Nutritional studies have demonstrated that mixtures of soya protein and meat or soya protein and fish are of a biological quality similar to that of meat or fish protein when fed alone. Soya products also can be used in mixed protein systems with vegetable proteins to complement amino acids. Many studies with human subjects have demonstrated the utility of soya products in a variety of soya‐cereal foods that can serve as the major source of protein for infants and children.
Progress and future needs for research in soya protein utilization and nutrition
Authors: Wolf W. J.
Published: March 2007

Although soya protein was clearly recognized as an essential part of the diet in the Orient centuries ago, its acceptance in the western world has been slow and recent. Progress in utilization has revolved around solving problems of flavor, nutrition and functionality, and has resulted in commercial development of flours and grits, concentrates, isolates, textured products, cereal‐soya blends and beef‐soya blends. Among the latter two developments, cereal‐soya blends established the principle of using soya to increase protein content and quality of cereal diets consumed in many countries, and beef‐soya blends demonstrated the usefulness of soya in extending expensive meat supplies. Governmental actions such as approval of soya in school lunches and in military diets in the U.S. have also contributed to progress in utilizing soya protein in foods. Future research needed to increase food uses of soya protein includes: further improvement in flavor, greater versatility in functional properties, development of new foods rather than simulation of traditional items, and elaboration of adequate methods for determining soya proteins in regulated products. Highlights in soya protein nutrition research include: discovery of the need for moist heat treatment to develop maximal nutritive value; establishment of methionine as the first limiting amino acid; isolation and characterization of trypsin inhibitors; determination that trypsin inhibitor retards growth and causes pancreatic hypertrophy; discovery of negative feedback control of pancreatic enzyme secretion; and demonstration of apparent adequacy of soya proteins in meeting protein requirements of young children and adults. Further nutritional research is needed in the following areas: long‐term studies with humans to determine protein quality as well as possible needs for fortification with vitamins and minerals; establishment of need or lack of need for supplementation with methionine; mechanism of action trypsin inhibitors when ingested from soya and other sources; and development of rapid methods for measuring protein quality.
Labeling and compliance assurance of soya protein foods
Authors: Hagg D. D.
Published: March 2007

This paper describes two main federal feeding programs: the School Lunch Program and the Military or DOD.
Effectiveness of methods for evaluating the nutritional quality of soybean protein
Authors: Bodwell C. E. , Marable N. L.
Published: March 2007

Various approaches can be used for the nutritional evaluation of protein sources. These include human and animal bioassays and microbiological, enzymic and chemical in vitro methods. Examples of the application of each of these approaches for the evaluation of soya protein sources are presented and evaluated in this paper. The ineffectiveness of rat assays for predicting nutritive value of soya protein for humans is documented. Current procedures, based on rat bioassays, which are used for nutritional labeling of dietary protein sources in the U.S. and Canada are discussed and alternative approaches described. In particular, the use of in vitro methods for estimating amino acid composition and essential amino acid bioavailability may have significant advantages for estimating the nutritive value of soya protein sources for human consumption.
Effects of soya protein on mineral Availability
Authors: Erdman J. W.
Published: March 2007

Conclusions

There is no evidence that soy protein per se directly affects the bioavailability of minerals. Most researchers believe that soybean protein in soybean products plays a casual role in reduced bioavailability of minerals from soya.

The bioavailability of mineral, particularly zinc, may decline during the processing of soya products by the formation of protein‐phytic acid‐mineral complexes. These complexes seem to form more readily at pH from 7 up to 8 or 10, especially in the presence of high amounts of dietary calcium. Neutralized soya protein concentrates and isolates have been shown to have relatively low zinc bioavailability for rats as compared to other soy products.

Experimental evidence based upon work with the rat and chick demonstrate a highly variable bioavailability of minerals, especially zinc. Unit food processing procedures can greatly modify zinc utilization for these experimental animals. These results do not necessarily predict how man will utilize minerals from soya products. Thus far, a few published studies of humans raise hopes that man can utilize soy products in mixed diets without alterations in mineral metabolism.

Considerably more basic research is needed to determine the bioavailability of minerals from soya for man and, if necessary, to develop economically feasible processing procedures that optimize recovery and functionality of soya protein, yet reduce the amount or effect of phytic acid on mineral bioavailability. The alternative action is prudent fortification of soya protein products. Fortification should be undertaken when the product has the potential or making a significant contribution to the human diet. Indiscriminate fortification is to be avoided; this could lead to induction of alternate mineral deficiencies. For example, calcium addition to diets containing phytate reduces zinc utilization, whereas zinc addition may reduce copper utilization.
Lysinoalanine: Production, significance and control in preparation and use of soya and other food proteins
Authors: Struthers B. J.
Published: March 2007

Formation of lysinoalanine (LAL) in proteins in response to alkali treatment is a well‐known phenomenon. The quantity of LAL formed depends on temperature, the time of exposure to alkali, the type of protein, the concentration of protein and alkali in some instances, and probably the type of cation in the alkaline solution. Higher temperatures, longer exposure times, and higher pH's generally result in more LAL formation. The addition of mercaptoethanol or cysteine to an alkaline protein solution decreases LAL formation markedly; lanthionine is apparently a major product formed when cysteine is added to an alkaline protein solution. Some LAL is likely to be formed in any protein‐containing product that is subjected to alkaline treatment, and has been shown to be formed in some protein products under extreme heat conditions. Proper control of temperature and pH in processing can reduce or eliminate LAL formation. LAL has not been shown to present a toxicological hazard to any species other than the rat. Its presence in large quantities in any protein indicates destruction of cysteine and lysine; the nutritional inferiority of severely alkali‐ or heat‐treated proteins due to LAL formation, amino acid degradation and isomerization, Maillard product formation, and so on is well documented. The small quantities of dietary LAL in food products currently on the market seem to represent no health hazard; the reduced nutritional quality of protein products that contain relatively high levels of LAL should be considered when these products are major sources of dietary protein.
Predigested soybeans
Authors: Hernandez J. L. , Adris J. , de Rank E. F. , Farias R. , Samman N.
Published: March 2007

Soybeans have a high content of good quality protein; nevertheless, direct utilization of beans for preparation of dishes is not done due to the unpleasant beany flavor and the gastrointestinal disturbance produced by the oligosaccharides. This paper describes a process for producing predigested soybeans. It can be used in the preparation of standard foods, replacing navy beans, chickpeas or lentils. In the process, raw soybeans are dehulled, broken into halves, then macerated with a papain solution and submitted to lactic fermentation usingL. acidophilus andL. bulgaricus. The fermented soybean is precooked and dried.
Soybeans as an extender of common beans
Authors: Sgarbieri V. C. , Garruti R. , Guzman E. C.
Published: March 2007

Soybeans were used as extenders of common beans in the form of whole beans and precooked, powdered form. Mixtures containing 20, 25, 30, 35, 40, 45 and 50% soybeans were studied. Sensory evaluations (preference tests) showed no preference for mixtures containing up to 50% soybeans over 100% common beans. On the other hand, nutritional differences were detected between common beans and mixtures with more than 20% soybean. The mixture with 50% common beans and 50% soybeans contained 27.9% crude protein, 13.2% lipids and 47.2% carbohydrate. The amino acid composition was improved particularly by increasing cystine from 0.6 to 1.2% of the protein and methionine from 0.7 to 1.2%. The protein efficiency ration (PER) values fo the 50:50 mixture for rats was 1.6 compared to 1.0 for the common bean. Acceptability of the 50:50 mixture in different institutional trials did not differ in consumption from that of common beans and no sign of physiological disturbance was observed. When the mixture was precooked, dried and ground to a powder, it served as an excellent base for an instant soup. The formulation containing 80% of the 50:50 mixture, 10% corn starch and seasonings had (%) 21.3 protein, 10.8 lipid, 5.3 crude fiber and 51.9 carbohydrate with total metabolizable energy of 390 Kcal/100 g and an NDP Cal%=12. The hydration capacity of the 50:50 mixture was 162 g water/100 g mixture whereas that of the soup with all ingredients added was 205 g water/100 g soup. The acceptability as well as the storage stability of the soup was good.
Composition and structure of some consumer‐available edible fats
Authors: Parodi P. W.
Published: March 2007

Samples of polyunsaturated margarines, table margarines, hard cube polyunsaturated vegetable oil, hard cube vegetable oil, animal fat, and blends of vegetable oil and animal fat were analyzed for fatty acid composition, percentage ofcis,cis‐methylene interrupted polyunsaturated fatty acids, percentage isolatedtrans‐unsaturation, and percentage conjugated diene. Gas liquid chromatography was used to separate and measure the geometric isomers of the octadecaenoic and octadecadienoic acids. Selected samples were analyzed for the content of positional isomers in theircis monoene andtrans monoene fractions, and for the percentage of fatty acid esterified in the 2‐position of their triglycerides.
Fate of jimsonweed seed alkaloids in soybean processing
Authors: List G. R. , Spencer G. F.
Published: March 2007

The fate of Jimsonweed seed alkaloids (atropine and scopolamine) during solvent extraction of contaminated soybeans and alkali refining of crude oil was investigated. Extraction of a 50:50 mixture of soybeans and Jimsonweed seeds with petroleum ether yielded meal and crude oil fractions, in which chemical analyses showed that vitrually all the atropine and scopolamine remained in the meal. Alkali refining effectively removed atropine added to crude soybean oil.
Synthesis of 1,1,1‐Tris(2‐hydroxyethyl)amine‐2‐acylimide
Authors: Ikeda Isao , Katsura Tadashi F. , Okahara Mitsuo
Published: March 2007

1,1,1‐Tris(2‐hydroxyethyl)amine‐2‐acylimide (I) was prepared by the reaction of hydrazine hydrate, ethylene oxide, and fatty acid methyl ester. Reaction conditions such as solvent, reaction temperature, and molar ratio of reactants were investigated, and (I) was obtained in 73% yield by heating an isopropanol solution of hydrazine hydrate, methyl palmitate, and ethylene oxide in molar ratio of 1:6:6 at 80 C for 2 hr.
Determination of moisture content in sunflowers with electronic moisture meters
Authors: Zimmerman D. C.
Published: March 2007

Accurate estimates of moisture content in sunflower seeds (achenes) with electronic moisture meters require that the sample be adequately equilibrated before testing. Seed which has undergone a rapid drying of the hull (pericarp) surface and is tested without sufficient equilibration time will indicate a moisture content that is 0.2–2.0 percentage points lower than the true moisture content. Seed can be properly equilibrated by placing them in a sealed container for 12 hr. Calibration curves based on quadratic equations provide a better estimate of sunflower seed moisture content over a greater range than do linear equations.
Studies in palm oil crystallization
Authors: Jacobsberg B. , Oh Chuan Ho
Published: March 2007

The melting and crystallization behaviors of palm oil were examined by nuclear magnetic resonance, differential scanning calorimetry, and plasticity measurements and were correlated with composition and chemical characteristics. Fractionation into high melting and low melting components is adversely affected by increase in free fatty acids (FFA), diglyceride content, and degree of oxidation, and hence, for an oil that is to be fractionated, both hydrolysis and oxidation should be kept to a minimum. Palm oil with very low FFA content, obtained from ripe, unbruised fruit, contains substantially more diglycerides than would be expected from the level of FFA present. Liquid and solid palm oil fractions manufactured in the producing countries showed large variation in characteristics, due in part to the use of various fractionation processes. The characteristics used to define the quality of palm oil are also applicable to its fractions.
Ion exchange resins and ethyleneimine polymer as antioxidants: I. Activity and mechanism
Authors: Ikeda Nobuo , Fukuzumi Kazuo
Published: March 2007

The antioxidant activity of ion exchange resins and ethyleneimine polymer was determined in methyl linoleate free from natural antioxidants and metals. Superior antioxidant activities were recognized in an ion exchange resin with NH groups and in the ethyleneimine polymer. The antioxidant activities in these heterogeneous reaction systems increased in linear proportion to the amount present. These antioxidant activities in the heterogeneous reaction system were mainly owing to their ability to donate hydrogen to the peroxy radicals produced in the autoxidation of methyl linoleate. The antioxidant radicals produced in these cases were very stable and generally couldn't participate in the increase of the induction periods in the autoxidation of methyl linoleate by terminating the peroxy radicals. These results have never been obtained in the homogeneous reaction system but are characteristic in the heterogeneous one.
Correlations of flavor score with volatiles of vegetable oils
Authors: Dupuy H. P. , Rayner E. T. , Wadsworth J. I.
Published: March 2007

A simple, direct, gas chromatograph (GC) technique is described for eluting flavor‐related volatile components from commercially produced vegetable oils. A sample of oil was placed onto glass wool contained in a GC liner, and the liner was inserted in the heated inlet of the GC. Volatiles from the oils were rapidly eluted by heat and carrier gas onto the GC column. Profiles of the volatiles were obtained by temperature‐programmed gas chromatography. Flavor score was highly correlated with individual volatile components considered separately, and very highly correlated with multiple volatile components considered together, indicating that reliable flavor characteristics of vegetable oils may be obtained rapidly and efficiently by instrumentation.
Fatty acid composition of Iranian citrus seed oils
Authors: Filsoof M. , Mehran M.
Published: March 2007

Fatty acid compositions of seed oils from eight Iranian citrus fruits were determined. The ranges of values for major fatty acids were 21.8–29.4% palmitic, 3.1–7.60% stearic, 0.3–1.3% palmitoleic, 23.5–32.3% oleic, 33.5–39.8% linoleic, and 3.1–7.6% linolenic. Low amounts (up to 0.1%) of myristic and arachidic acids and traces of a few unidentified ones constituted minor fatty acids.
Distribution of oil or other diethyl ether extractable material in various fractions of peanuts infected with selected fungi
Authors: Cherry John P. , Beuchat Larry R.
Published: March 2007

Percentage oil or other diethyl ether soluble material was determined in lyophilized ground whole seeds and in buffer (sodium phosphate; pH 7.9, I ‐0.01) soluble and insoluble extracts of high quality “Florunner” peanuts, (Arachia hypogaea L.) not inoculated or inoculated withAspergillus parasiticus, Aspergillus oryzae, Rhizopus oligosporus, orNeurospora sitophila and held for various time intervals to 18 days. During the test period, percentage ether extractable material increased in buffer soluble fractions of peanuts infected with these fungi and decreased in insoluble preparations. The trends of these quantitative changes at various test intervals were similar for seeds infected withA. parasiticus andR. oligosporus. Likewise, percentages were similar for seeds infected withN. sitophila andA. oryzae. The percentage ether soluble material in whole seeds infected with these fungi either decreased slightly or did not change during the test periods. Data suggest that techniques developed to separate oil and protein fractions from high quality peanuts using aqueous extraction processes may not be suitable for isolating these components from molded or partially decomposed seeds.
Purification of surcrose esters by selective adsorption
Authors: Zeringue H. J. , Feuge R. O.
Published: March 2007

Long chain fatty acid esters of sucrose from the solvent‐free, soap‐catalyzed interesterification of molten sucrose and glycerides were acidulated to destroy the soaps, washed to remove unreacted sucrose, and freed of unreacted glycerides and free fatty acids by a procedure adaptable to large scale use. Separation of the glycerides and free fatty acids from the sucrose esters was accomplished by passing the product through selected adsorbents, up to a 1:2 ratio of product to adsorbent, and eluting with selected solvents. Effectiveness of the separations was monitored by thin layer chromatography. Neutral bleaching clay would be the adsorbent of choice for a large scale purification scheme employing benzene as the eluent for the removal of glycerides and free fatty acids followed with ethanol for removal of the sucrose esters.
Thermal decomposition of individual positional isomers of methyl linoleate hydroperoxide: Evidence of carbon‐oxygen bond scission
Authors: Chan Henry W. ‐S. , Prescott Frank A. A. , Swoboda Peter A. T.
Published: March 2007

The methyl ester of individual positional isomers of linoleate hydroperoxide were prepared by an enzymic oxidation of linoleate. On injection onto a gas chromatographic column they were thermally decomposed and the resulting volatile components analyzed. The major (67–80% yield on a molar basis) cleavage products were found to be hexanal, methyl octanoate, 2,4‐decadienal isomers, and methyl 9‐oxononanoate. Both the 9 and 13 isomers of linoleate hydroperoxide gave rise to these same four compounds, an observation suggesting carbon‐oxygen scission in their decomposition. This was confirmed by using very pure individual isomers obtained by high performance liquid chromatography. The involvement of an isomerization reaction of the hydroperoxides is discussed.
Determination of monoglycerides in crude oils and fats
Authors: Hartman Leopold , Esteves Walter
Published: March 2007

The periodate oxidation method was adapted for the determination of small amounts of monolycerides present in natural oils and fats. The modification consisted in enriching the monoglycerides by extraction with 90% acetic acid saturated with boric acid in order to eliminate interfering substances prior to the reaction with periodate. A multifold concentration of monoglycerides originally present was achieved. This reduced the error of the standard periodate method to a minimum. Crude oils, such as soybean, rice bran, coconut, and palm, analyzed by the modified method showed monoglyceride contents considerably lower than those obtained by direct reaction of periodate with these oils.
Thermal oxidation of mono‐unsaturated short chain fatty acids: II. Methyl hexenoate, hexenoic acid, and octenoic acid
Authors: Whitlock Carol B. , Nawar W. W.
Published: March 2007

Samples of methyl 3‐hexenoate, methyl 2‐hexenoate, 3‐hexenoic, and 3‐octenoic acid were oxidized and their decomposition products analyzed. Certain aldehydes, ketones, shorter chain acids or esters, hydroxy‐derivatives, and dimers were found among the oxidation products of all four substrates. Epoxyesters and 4‐oxo‐derivatives were major products from the esters but absent in the case of the acids. 3‐heptene and 5‐undecene were unique for 3‐hexenoic and 3‐octenoic acids, respectively. Reaction mechanisms are proposed for the formation of these products.
Alteration of soybean oil composition by plant breeding
Authors: Wilson R. F. , Rinne R. W. , Brim C. A.
Published: March 2007

Experimental lines selected from the cross PI 90406 × PI 92567 are being used in an attempt to improve soybean (Glycine max [L.] Merr.) oil by altering fatty acid composition through plant breeding. Preliminary evidence shows that the concentration of linolenic acid in soybean oil is reduced by selection for high levels of oleic acid. Levels of poly‐unsaturated acids in “high oleic” selections are lower, to various degrees, but the concentration of saturated fatty acids is not different from that of the variety Dare, a representative southern commercial cultivar. In triglyceride from the “high oleic” selection, N70‐3436, levels of palmitic, stearic, oleic, linoleic, and linolenic acid are 9.5, 2.0, 40.1, 43.3, and 5.1 mol %, respectively. The types of triglyceride structures observed in the experimental lines which were examined also are changed. The combined level of triolein, monooleyl‐dilinolein, and dioleyl‐mono‐linolein in seed from N70‐3436 is doubled and constitutes ca. 50% of the oil.
Surface active N‐acylglutamate: V. Application of N‐acylglutamates to detergent bars
Authors: Yoshida R. , Yoshimurra I. , Usuba Y. , Shibue A.
Published: March 2007

An application of sodium N‐acyl‐l‐glutamate for detergent bars is described. The acyl radicals of cocoyl, hydrogenated tallowyl, semihydrogenated tallowyl, and lauroyl were used in the glutamates. The powder of sodium N‐acyl‐l‐glutamate was mixed with a suitable amount of water and milled; then the mixture was extruded and stamped into a bar. Bars were examined relating composition of acyl radicals of sodium N‐acyl‐l‐glutamates and properties of the bars or milling and molding properties. The other characteristics of the detergent bars were examined. It was found that attractive detergent bars can be made by using monosodium N‐acyl‐l‐glutamate as a component; that hardness, solubility, and lather characteristics of bars can be controlled by blending various monosodium N‐acyl‐l‐glutamates and adding moisture; that adjuvant can be used to improve the milling and stamping properties and characteristics of the monosodium N‐acyl‐l‐glutamate bar; and that the bars are less irritating and leave the skin feeling good.
Measurement of the diffusion coefficient of free fatty acid in groundnut oil by the capillary‐cell method
Authors: Smits G.
Published: March 2007

A capillary‐cell method has been used for measuring the diffusion coefficients of oleic and stearic acids in groundnut oil at 130 C. The method demands careful fulfillment of the boundary conditions and, therefore, special attention has been paid to the establishment of the appropriate experimental conditions. Despite the suggestions of previous workers, a lot of effort is required to approximate the ideal conditions adequately. The experimental conditions proved to be optimal when capillaries with an inner diameter of 0.8 mm and a length of 20 mm were placed in a stationary solvent bath. The diffusion coefficients of oleic and stearic acid are (4.2±0.16)10−10 and (3.7±0.23)10−10 m2/s, respectively, at a confidence interval of 95%.
Development of new, nonabsorbable polymeric antioxidants for use in foods
Authors: Furia T. E. , Bellanca N.
Published: March 2007

The metabolic fate of a new, oil soluble antioxidant, selected from a series representing a unique class of phenolic polymers, is discussed together with its activity in unsaturated vegetable oils as compared to butylated hydroxytoluene, butylated hydroxyanisole, and tertiary butylhydroquinone (TBHQ). Using gel permeation chromatography,14C‐radiolabeled polymer was isolated into discrete mol wt fractions and these administered as single oral doses to rats. Results indicate that while monomeric14C‐TBHQ with a mol wt of 166 shows a total absorption of 88.3% of the administered dose, the absorption of polymeric antioxidant is vastly reduced with increasing mol wt; i.e., mol wt 760: 1.5%, mol wt 7300:0.44%, and mol wt 67,000: 0.34%. Functionality tests using the active oxygen method indicate that by increasing the phenolic constituents in the polymer composition the antioxidant activity can surpass that of certain traditional, monomeric food grade antioxidants. Stability tests using thermogravimetric analysis indicate the polymeric antioxidants are not depolymerized in the presence of air at temperatures up to 300 C. Further, the polymers are nonvolatile and under deep frying conditions result in nearly quantitative carry‐through of antioxidant in that portion of oil absorbed by the food; a monomeric food grade antioxidant (TBHQ) shows losses due to volatilization.