bluuebunny/crossref_metadata_2025_split huggingface dataset:
Flavor Components of Fats and Oils
Authors: Wang Xiaoqi , Ho Chi‐Tang , Shahidi Fereidoon 
Published: February 2020

AbstractMost of the flavor compounds in fats and oils are produced by the oxidation reaction of unsaturated fatty acids in triacylglycerols or polar lipids. The development of objectionable flavor compounds by oxidation has significant detrimental effects on consumer acceptability of edible oils. The mechanisms for the formation of major flavor compounds in fats and oils are discussed in this article. The important desirable and undesirable flavor compounds in butter, cocoa butter, lard, soybean oil, olive oil, fish oil, and sesame oil are reviewed.
Flax Oil and High Linolenic Oils
Authors: Marambe Harsha , Purdy Sarah , Tse Timothy , Reaney Martin J.T. 
Published: February 2020

AbstractThe fatty acid composition of plant oils varies greatly among plant species. Plant sources with high omega‐3 fatty acid content, including those rich in α‐linolenic acid (ALA), have recently received special attention due to the beneficial effects of these oils on human health. Many of the commercially available plant oils and fats are good sources of oleic and linoleic acids, but fewer offer substantial amounts of ALA. This article discusses oils high in ALA from the seeds of flax, perilla, camelina, and chia. All of these seed oils contain above 70% polyunsaturated fatty acids (PUFAs), and the ALA contents are above 50% of the total oil content. Oils from these crops are produced on an industrial scale and the processes are outlined in this article, along with pretreatment and refining techniques to acquire food and industrial products from seed. Chemical composition, physical properties, and typical oil parameters for these oils are reviewed here.
Polymorphism of Triacylglycerols and Natural Fats
Authors: Bayés‐García Laura , Sato Kiyotaka , Ueno Satoru 
Published: February 2020

AbstractThis article reviews the polymorphism of the principal triacylglycerols (TAGs) in single and binary mixture states. In the first section, the basic concepts of fat polymorphism, namely, thermal stability, subcell structure, and chain‐length structure are explained together with the phase equilibria of binary mixture systems. Then, the polymorphic behavior of the principal TAGs is described. The phase behavior of the mixture systems of the principal TAGs and natural fats is discussed with an emphasis on the influence of the polymorphism.
Cottonseed Oil
Authors: Shahidi Fereidoon , Oh Won Young , Wan Peter J. , Wakelyn Phillip J. 
Published: February 2020

AbstractCottonseed oil, America's original vegetable oil, dominated the United States vegetable oil market for over a century. Cottonseed is a by‐product of cotton and difficult to process and refine due to its unique seed structure and high content of natural pigment. Through research and experimentation, chemists have developed a clear, odorless, bland‐flavored cottonseed oil and a creamy, white shortening that set the standards for edible fats and oils worldwide. The scientific and technical advances developed to process cottonseed and cottonseed oil became the cornerstones of the edible fats and oils industry as it is known today. Numerous processes were developed or perfected especially for cottonseed oil and cottonseed which later found application for other oils and oilseeds. These processes include screw press extraction, prepress solvent extraction, and direct and expander‐solvent extraction for the crude oil; caustic and miscella refining; fractionation via winterization; deodorization; bleaching; hydrogenated basestock system; blending and formulating with various basestocks to achieve the desired performance and characteristics, etc. Today, vegetable oil processors worldwide have a wide range of raw materials to choose from, but cottonseed pioneered the American vegetable oil industry.
Glycerin
Authors: Schroeder Keith , Oh Won Young 
Published: February 2020

Abstract
Glycerin is a coproduct of fat splitting (hydrolysis), soap making, and transesterification of fats and oils. The history of glycerin and its economic value as an industrial chemical provide an introduction to its importance in our society in recent times. Two distinct types of glycerol are processed, soap lye crude, which contains significant levels of sodium chloride, and sweetwater crude, which has little to no sodium chloride contamination present. Processing glycerol into high‐purity refined grades requires pretreatment steps followed by evaporation to concentrate the glycerol solution into crude glycerin. The removal of sodium chloride requires specialized equipment. Refining crude glycerin into finished USP‐grade glycerin requires distillation equipment, which operates under a high vacuum. The final step of the process is carbon adsorption to remove any colored particles of high molecular weight. Storage of finished and unprocessed glycerin requires special considerations. The effect of processing on glycerin odor and color is critical to final product quality. Processing plants require special considerations in terms of layout, materials of construction, instruments and controls, and piping. Overall considerations in glycerin processing include physical properties, quality and testing, grades and test methods, losses and waste management. A discussion of glycerin usage and future considerations provides reference for the current glycerin industry.
Dietary Lipids and Health
Authors: Morzelle Maressa C. , Watkins Bruce A. , Li Yong , Hennig Bernhard , Toborek Michal 
Published: February 2020

AbstractLipids are essential components of living organisms and support multiple biological and physiological functions in the human body. They serve as the structural building material of all membranes of cells and organelles. Lipids and their derivatives also serve as signaling molecules that facilitate a variety of physiological functions. In addition, lipids are recognized as important biomarkers of disease and are involved in several pathological conditions. Individual fatty acids can influence biological processes, such as membrane‐associated receptors and signal transduction systems, and ion channels. Recent literature also demonstrates a specific role of fatty acids in gene modulation and protein expression to influence risk of chronic disease. Polyunsaturated fatty acids (PUFAs) are the focus of substantial research interest in this area mainly because of their ability to be converted to various bioactive regulatory molecules, such as prostaglandins, leukotrienes, and thromboxanes. Arachidonic acid (AA, 20:4n‐6) and eicosapentaenoic acid (EPA, 20:5n‐3) are two major players in the regulation and production of these bioactive molecules. In addition, an absolute requirement of docosahexaenoic acid (DHA) is necessary for normal neural and retinal development in the infant and young child. Besides the study of these PUFA molecules, numerous animal and human studies also suggest that other dietary lipids, such as cholesterol and saturated fatty acids, increase serum cholesterol as well as LDL‐cholesterol concentrations. In summary, this article provides a contemporary understanding of food lipids in nutrition and health, especially the underlying cellular and molecular mechanisms of the actions of these bioactive dietary lipids.
Deodorization
Authors: De Greyt Wim 
Published: February 2020

Abstract
Palm oil is consumed in over 150 countries worldwide. It plays a pivotal role in the socioeconomic development of Asian, Latin American, and African regions. Of all the palm oil and palm kernel oil entering global trade, Malaysia and Indonesia account for more than half the market share, dominating the international trade in palm oil. The increasing importance of palm oil has naturally led to a steady buildup of scientific, technical, and trade data and information.
The success of the palm oil industry in Malaysia and Indonesia, in particular, has never been easy. It has been wrought with obstacles and has gotten harder in recent years. The industry has been inundated with issues of mistrusts and misconceptions about the oil, its composition, and its nutritional benefits. Other issues that have garnered attention include its trade and traceability, new process contaminants, environmental management, and other issues relating to the sustainable development of the palm oil industry.
This article overviews the role of palm oil industry in the international oils and fats market, the technology involved in oil extracting and processing, palm oil quality parameters as well as applications of palm oil in food and nonfood products. We have also included issues that are becoming relevant, namely, the existence of process contaminants such as 3‐monochloropropane‐1,2‐diol (3‐MCPD) esters and glycidol esters, trade and traceability, together with other issues related to a sustainable development of the palm oil industry.
Antioxidants: Regulatory Status
Authors: Shahidi Fereidoon , Zhong HYing Joy , Ambigaipalan Priyatharini 
Published: February 2020

AbstractOxidation of unsaturated lipids is a major cause of food quality deterioration by giving rise to the development of off‐flavor compounds and loss of nutritional value of food products. Antioxidants are substances that, when present in foods at low concentrations compared with that of an oxidizable substrate, markedly delay or prevent the oxidation of the substrate by quenching free radicals or scavenging oxygen, among others. Antioxidants that fit in this definition include free radical scavengers, inactivators of peroxides, and other reactive oxygen species (ROS), chelators of metal ions, and quenchers of secondary lipid oxidation products that produce rancid odors. Antioxidants have also been used in the health‐related area because of their ability to protect the body against damage caused by ROS, reactive nitrogen species (RNS) and those of reactive chlorine species (RCS). The US Food and Drug Administration (FDA) regulates the claim of antioxidants in nutrient labeling. According to FDA, the antioxidant claim is possible only if there is an established reference daily intake (RDI) and a scientific evidence of antioxidative effect after absorption in the gastrointestinal tract.
Margarines and Spreads
Authors: Chrysan Michael M. , Hwang Hong‐Sik 
Published: February 2020

AbstractThis article discusses margarines and spreads, which were developed as butter substitutes. Trends of historical production, consumption, and constituents, as well as regulatory status in the United States including standards of identity and labeling, label claims, and regulations for trans‐fats are discussed. Product characteristics such as spreadability, oil separation, and melting and ingredients including oils, oil blends, milk products, proteins, emulsifiers, preservatives, and coloring agents are also covered. In addition, processing and other specialty spreads are discussed in this article.
Butter
Authors: Hettinga David , Van Nguyen Lanh , Shahidi Fereidoon 
Published: February 2020

AbstractButter is one of the oldest forms of preserving fat components of milk. Its manufacture dates back to some of the earliest historical records.The evolution of the art of buttermaking has been associated with the development and use of equipment. The construction of creaming and buttermaking equipment in the eighteenth century led to the appearance of the barrel churn. Creaming was at first done by a method called shallow pan. This was followed by a deep‐setting system. This shortened process time and produced a better quality cream. In 1879, cream separators for fully continuous operation were produced. The Babcock test assisted in the development of the butter industry. This test determines the percentage of fat in milk and cream. Other developments included the use of pasteurization, the use of pure cultures of lactic acid and bacteria, and the use of refrigeration.Multiple butterfat products include butter oils, anhydrous butterfat, butterfat–vegetable oils, and fractionated butterfats. Preservation of butterfat today involves the processing of butterfat to anhydrous butter oil. Shelf life is improved because the butter oil is hermetically packaged under nitrogen.Recent times have seen a decline in the consumption of butter but this situation is being somewhat reversed more recently. This decline contradicts all historical patterns for butterfat consumption. Reasons for decline are noted. This article provides data on chemical composition, marketing, technology, processing, quality, legal restrictions, and uses.
Fatty Acids and Derivatives from Coconut Oil
Authors: Gervajio Gregorio C. , Withana‐Gamage Thushan S. , Sivakumar Mahesh 
Published: February 2020

Abstract
Coconut oil and palm kernel oil are import feedstocks in the oleochemical industry. Oleochemicals are defined as chemicals made from oils. Coconut oil is well positioned because it has the unique advantage of having its fatty acid composition falling within the carbon‐chain spectrum desired for the production of oleochemicals. C12–C14 fractions are highly sought after. The caproic to capric (C6–C10) fatty acid fractions are good materials for plasticizer range alcohol and for polyol esters. The latter are used in high‐performance oil for jet engines and for a new generation of lubricants. These fractions are also basic to the preparation of medium‐chain triglycerides, a highly valued dietary fat. The C12–C18 fractions are the primary raw materials for detergent‐grade fatty alcohols.
Coconut fatty acids can be converted to other derivatives. Principles and methods in the manufacture of various oleochemicals are discussed.
Detailed information is given for the following: fatty acids and fat‐splitting procedures; methyl esters and their advantages; fatty alcohols, which are gaining favor as surfactants because they are biodegradable and a renewable resource; glycerine; monoalkyl phosphates, which are used for fireproofing, foam inhibitors, in extreme pressure lubricants, and for cosmetic preparations; and alkanolamides, used as nonionic surfactants. Preparation of other surfactants prepared from vegetable oils is discussed. These surfactants find broad use in all industries, for example, as the main ingredients in detergents, emulsifiers, and sanitizers in the food industry, and as flotation agents in the mining industry. Tertiary amines are used as starting materials for the manufacture of quaternary ammonium compounds and in the preparation of amine oxides. These oxides are used in cosmetic preparation.
Leather and Textile Uses of Fats and Oils
Authors: Liu Cheng‐Kung , Brown Eleanor , Kronick Paul , Kamath Yashavanth K. , Erhan Sevim 
Published: February 2020

Abstract
This report is a review of recent research progress and newly developed technology for the utilization of fats and oils in leather and textiles. Fatliquors, oils applied as aqueous emulsions to leather while it is still wet from tanning, are available in a variety of ionic and anionic forms. Fatliquors soften leather by preventing the formation of adhesions between fibers during drying. Recent research on the effects of fatliquors on the fibrous structure and resultant physical properties of leather has concluded that the concentration of fatliquor applied was more important to the outcome than the type of fatliquor. In addition, the sound‐suppressing effect of fat in leather under test conditions supports acoustic emission testing as a way to monitor the degree of lubrication, and potentially optimize fatliquor usage. Oils and fats are important additives in the fiber spinning and fabric manufacturing stages of textile fiber processing. While fatty acids from natural oils still play a role in textile processing, oxidatively stable synthetic oils have superseded their natural counterparts. The textile industry is under pressure to reduce the amounts of or eliminate these additives, because of the environmental implications of the effluents. Recent developments to reduce the environmental impact of textile auxiliaries include the bio‐scouring process, which utilizes enzymes to catalyze hydrolysis of warp sizes and impurities in cotton; specialty surfactants developed to allow combining of desizing and scouring without the use of amylase; a biodegradable stabilizer incorporated into a hydrogen peroxide bleach bath to reduce the load on wastewater treatment facilities; and reformulated surfactants to replace alkyl phenol products that biodegrade to materials that are toxic to aquatic life.
Soybean Oil
Authors: Gerde José A. , Hammond Earl G. , Johnson Lawrence A. , Su Caiping , Wang Tong , White Pamela J. 
Published: February 2020

AbstractSoybeans are one of the most important crops in terms of volume and applications of the products obtained from them. Grown for oil and protein production, soybeans are feedstock for food, feed, fuel, and biobased products. Today, soybean oil can be found in most food products, as a result of its availability and positive nutritional and functional properties. The extensive scientific research and development conducted by both industry and academia on soybean oil is a main contributor to its important positioning among oils. This article provides a comprehensive review of this work, including information on the composition of soybeans, soybean oil, and other soybean lipids, especially as affected by environment, variety, and genetic modification; the physical properties of soybean oil, grading of soybeans, oil extraction, and the effect of various extraction techniques on oil quality and the various soy protein ingredients; basic refining and processing of soybean oil and soybean refinery co‐products; the major uses of soybean oil; trading rules for soybean oil; and the oxidative quality of soybean oil along with its health aspects.
Packaging of Fats, Oils, and Fat‐Containing Foods for Quality Assurance and Shelf Life
Authors: List Gary R. 
Published: February 2020

AbstractPackaging of edible oils and fat‐containing foods represents a key factor to ensure that a myriad of products reach the consumer in fresh, stable, and nutritious conditions. Fats and oils may undergo deterioration from chemical, microbiological, and physical processes. Bulk oils are prone to oxidation while components of fat‐containing foods may be subject to both oxidation and moisture/water/water activity. Technologies to minimize deterioration during processing and packaging are reviewed. They include inert gas blanketing and sparging, use of moisture, and oxygen barriers to preserve the shelf life of a wide variety of fat‐containing foods including cereals, baked, fried, and snack foods.
Germ Oils from Different Sources
Authors: Dunford Nurhan T. , Shahidi Fereidoon 
Published: February 2020

Abstract
Plant germ oils of high nutritional quality may be procured from cereal grains. Germ oil processing presents a challenge because of the high content of biologically active heat‐labile components. Physical refining methods improve retention of these compounds in the final product. Currently, plant seed germ oils, except corn germ oil, are produced for specialty markets in the United States. However, increasing consumer demand for healthy food products may change the market trends in the future.
Several reviews have been published on wheat, corn, and rice bran oils over the years. Therefore, this article, with sufficient background information, will emphasize the latest literature on composition, nutritional characteristics, and processing methods of plant germ oils.
Metathesized Vegetable Oils for the Production of Polyurethane Polymers
Authors: Pillai Prasanth K.S. , Bouzidi Laziz , Narine Suresh S. 
Published: February 2020

AbstractPolyurethanes (PUs) produced by the polycondensation reaction of polyols and diisocyanates are an important class of polymers with a wide variety of applications. Traditionally, these materials are derived from petroleum feedstocks. Presently, vegetable oils are attracting attention as an alternative to petroleum for the development of bio‐based polyols and PUs. To mitigate the inherent limitations of the triacylglycerol (TAG) structures of the natural oil in PUs, new strategies have been developed for the transformation of the natural feedstocks. Olefin metathesis is a versatile and powerful modification approach used on vegetable oil to produce fine chemicals and novel metathesized triacylglycerol (MTAG) structures including TAG‐like structures with terminal functionality and oligomers of TAGs. The present article reports on the recent development in the application of the product of metathesis‐modified natural oils for the preparation of polyols and PUs. It focuses on the role of the unique structures of the polyols obtained from MTAG on the final PU properties.
Storage, Handling, and Transport of Oils and Fats
Authors: List Gary R. , Wang Tong , Shukla Vijai K.S. 
Published: February 2020

Abstract
This article deals with problems involved in treating the vegetable oils at every aspect of production and highlights the sources of errors and how to rectify these with proper management. All attempts should be made to produce the final product with extremely limited destruction, thus keeping the active ingredients and still providing the freshness of the product to be used as ingredient in the food chain. Modern processing technologies provide foods with consistent quality and hygiene. Newer technologies will help to create much cleaner raw materials, thus avoiding the application of complicated processing methods. Thus, foods should be manufactured with simple, greener technologies rather than the complicated chemical technologies as used in the early days.
Vegetable Oils in Lubrication
Authors: Biresaw Girma 
Published: February 2020

AbstractVegetable oils and their derivatives are commercially used in lubricant formulations as both base oils and additives. They are major players in the growing biobased lubricant market because they provide a wide range of benefits, including superior environmental and health properties. Vegetable oils are applied in lubrication in various forms. In the past, vegetable oils have been used directly as base oils in the presence of a variety of additives (e.g. antioxidants), or blended with petroleum base oils, such as polyalphaolefins, to enhance their performance. Vegetable oils are also used in lubrication after undergoing chemical, thermal, or enzymatic modifications to enhance their performance. Examples of such commercial products include epoxidized, heat‐bodied, and blown vegetable oils. More recently, vegetable oils are used to produce fatty acids (FAs) and fatty acid methyl esters (FAMEs), which are used in lubrication directly or after further modifications. Examples of such products include estolides, epoxidized FAMEs, and phosphonated FAMEs. In the latest applications, vegetable oils, their FAs, and FAMEs are used to produce base oils with renewable carbon via various biorefinery processes, where they are subjected to deoxygenation, isomerization, and other processes. These products have similar structures as petroleum‐based oils and can be used as “drop‐in” components to enhance the bio‐content of lubricants to meet regulatory and environmental requirements (e.g. BioPreferred), without affecting performance. Such application of vegetable oils has a significant market potential since petroleum‐based lubricant formulations are extremely affordable and account for >98% of the current global lubricant market.