bluuebunny/crossref_metadata_2025_split huggingface dataset:
Participation of sesamol in stability of sesame oil
Authors: Kikugawa K. , Arai M. , Kurechi T. 
Published: July 2007

AbstractSesame oil is known to be the most resistant to oxidative rancidity. Constituents of sesame oil such as sesamolin, sesamol and sesamol dimer (a possible intermediate of oxidative degradation of sesamol) were determined by high performance liquid chromatography using a reverse‐phase column. Sesamol was specifically determined in an alternative way by use of hydrogen peroxide/horseradish peroxidase. Sesamolin was relatively stable but sesamol and sesamol dimer were unstable when irradiated in benzene, and the final degradation products were identical. Whereas sesamolin was inactive, sesamol and sesamol dimer showed significant antioxidant activity in several kinds of fat and oils. Stability of Japan Pharmacopoeia sesame oil free from sesamol was relatively low; antioxidant activity of sesamol incorporated in the oil was unexpectedly low and was rapidly lost in the oil activated by oxygen. Edible sesame oil with intrinsic sesamol was highly stable. Activation of the edible oil gradually increased the sesamol content with concomitant decrease of sesamolin. High stability of edible sesame oil could not be ascribed to sesamol, but it could be explained by another powerful antioxidant(s) which might stabilize both the oil and unstable sesamol.
Studies on nitrosochlorination of olefinic fatty acids: I
Authors: Hasan S. Q. , Ahmad I. , Ahmad Fashih , Osman S. M. 
Published: July 2007

AbstractNitrosochlorination of methyl oleate yielded methyl 9(10)‐chloro‐10(9)‐nitrosooctadecanoate, methyl 9(10)‐chloro‐10(9)‐oximinooctadecanoate and an abnormal product 9(10)‐chloro‐10(9)‐nitriminooctadecanoate. A similar reaction with 10‐undecenoate yielded a dimer of methyl 10‐chloro‐11‐nitrosoundecanoate, methyl 10‐chloro‐11‐oximinoundecanoate and methyl‐10‐chloro‐11‐nitriminoundecanoate. On the other hand, methyltrans‐2‐doxosenoate reacted reluctantly up to 10%, yielding methyl 2‐oximino‐3‐chlorodocosanoate. All these products have been characterized with the help of compositional and spectral data.
The determination of hydrotropes in detergent products by reverse‐phase and ion‐pair high performance liquid chromatography
Authors: McPherson B. P. , Omelczenko N. 
Published: July 2007

AbstractThe three aromatic sulfonates most commonly used as hydrotropes in detergent products can be qualitatively and quantitatively determined by high performance liquid chromatography (HPLC). Reverse‐phase and paired‐ion methods are described for separating sodium toluene, xylene and cumene sulfonates using conventional C18, C8, hexyl, and cyano columns as well as radially compressed HPLC cartridges. Ultraviolet (UV) detection at 254 nm gives more than adequate sensitivity for hydrotropes formulated between 0.5 and 15%. Sample preparation is simple and all components can be eluted within 15 min. The quantitation has been proven precise and accurate during routine analyses of either powdered or liquid detergent products.
Complex formation between oxidized lipids and egg albumin
Authors: Narayan K. A. , Sugai Masuo , Kummerow F. A. 
Published: July 2007

AbstractThe nature of the reactions leading to the formation of complexes between oxidized lipids and proteins is little understood. Complexes were formed between thermally oxidized and thermally polymerized corn oils and egg albumin. The results indicated that the thermally oxidized oil was much more reactive than the thermally polymerized oil. The nature and extent of oxidative groups in the lipid were varied and reacted withegg albumin. The keto and epoxy groups seemed to have a pronounced influence on complex formation while the hydroxy and hydroperoxide groups were observed to be less reactive. Acetylation of egg albumin did not significantly decrease its complexing ability with thermally oxidized corn oil. Further confirmation that the reactive groups in the protein were not covalently tied up to the lipid was obtained by estimating these groups in the original protein and in the complexed protein. IR analyses of oxidized lipid‐alumina, oxidized lipid‐egg albumin and fatty acid‐urea complexes indicated that the characteristic absorption was due to bonded O‐H stretching vibration in the first two complexes and the bonded N‐H stretching vibration in the two latter complexes.
Experiments on film elasticity and surface relaxation
Authors: Razouk Rashad I. , Mysels Karol J. 
Published: July 2007

AbstractThe effect of extensive purification by foaming (and foam removal) upon the surface tension, the Marangoni effect, and upon the film elasticity of solutions of sodium dodecyl sulfate and sulfonate has been studied. Evidence is presented that com‐plete purification was not obtained and that the persistence of a Marangoni effect with a long relaxation time is a sensitive test for surface impurities.
Comparison of total fat, fatty acids, cholesterol, and other sterols in mayonnaise and imitation mayonnaise
Authors: Newkirk David R. , Sheppard Alan J. , Hubbard Willard D. 
Published: July 2007

AbstractNine brands of mayonnaise and five brands of imitation mayonnaise were purchased from supermarkets in the Washington, DC, area. The samples were analyzed for total fat, fatty acids, sterols, and moisture. Little variation in total fat and saturated fatty acid values was observed among the brands of mayonnaise. The polyunsaturated fatty acid content of mayonnaise ranged from 28.0 to 47.9 g/100 g product. The cholesterol levels were divided between two ranges, 50‐55 and 75‐79 mg/100 g product. In contrast, there was wide variation in the lipid composition of the different brands of imitation mayonnaise. The total fat values for these products varied from 14.3 to 50.4 g/100 g product. The cholesterol content varied between 0 and 72 mg/100 g product; the latter figure equals the cholesterol content of many of the mayonnaise samples.
Polyglycerol Esters
Authors: McIntyre R. T. 
Published: July 2007

AbstractWhen glycerol is heated with an alkaline catalyst to over 230 C, water is evolved and polymerization occurs to form a whole family of polyglycerols ranging from diglycerol with 3 hydroxy groups, to triacontaglycerol with 32 hydroxy groups. The carboxylic acid esters of polyglycerols prepared by direct esterification or by interchange, may be solid or liquid; saturated or unsaturated; aliphatic or aromatic; mono, di‐ or polycarboxylic acid esters; mono‐, di‐, or polyesters of the polyglycerol; single or mixed acid esters; high or low molecular weight; water or oil soluble; and with an HLB from about 4 to about 13. Polyglycerol esters find utility in a wide variety of food products including beverages, desserts, topping and baked goods. They are thermally stable and find application in several industrial systems.
Study of the accelerated oxidation of low and high erucic rapeseed oil
Authors: Erkilla I. , Fung T. , Kandiah M. , Wilkins J. , Moran J. J. , Blake J. A. 
Published: July 2007

AbstractThe oxidation of a low erucic rapeseed oil was compared to the oxidation of a high erucic rapeseed oil in the temperature range 100 to 140 C. The two oils were found to be very similar in the rate of peroxidation, viscosity increase, change of refractive index, oxidation of the individual fatty acids, and hydroperoxide decay. Rate constants and activation energies for the change of these quantities were determined. The rate of hydroperoxide decomposition was found to be of first order for both oils, but there was evidence that a second order mechanism becomes important at temperatures less than 100 C. Butylated hydroxy anisole (BHA) caused decomposition of hydroperoxide and reacted with fatty acid and possibly with natural antioxidants in the oil. It did not react with oxygen. BHA decomposed thermally between 110 and 140 C. BHA is not an effective antioxidant at these temperatures in an oil which contains esters of highly reactive fatty acids.
New resinous ricinoleic polyol for urethane reactions
Authors: Cooperman M. C. , Naughton F. C. 
Published: July 2007

AbstractA new resinous polyol has been described based on a fusion reaction of Epon Resin 829 with Bisphenol A and further esterification with ricinoleic acid. This was based on a modified short oil alkyd cook reaction with unsaturated fatty acids following previously employed techniques. The method was modified by reaction with ricinoleic acid, a 12‐hydroxy oleic acid, the main fatty acid component of castor oil. The resinous polyol derived from this technology is designated Ester 597. Ester 597 was further reacted with a series of urethane prepolymers based on castor oil. A two‐component formula based on this study was used to prepare a two‐can epoxy‐urethane coating system that may have coatings potential as a marine coating and as a maintenance coating for industrial use.
Some characteristics of polyoxyethylene sorbitol tetra‐oleate: Oligomer type emulsifier
Authors: Tsutsumi H. , Nakayama H. , Shinoda K. 
Published: July 2007

AbstractPolyoxyethylene (P) sorbitol tetra‐oleates with molecular weights of 2000 to 4000 were synthesized. They may be regarded as tetramers of those ordinary surfactants that consist of one hydrophilic and one hydrophobic group. Some emulsifying properties of the tetrameric surfactants were investigated including the phase inversion temperature (PIT, HLB‐temperature). These surfactants are effective at relatively low concentration, they are stable for coalescence, and they are less irritating than conventional surfactants. Specifically, they proved to be good emulsifiers for unsaturated triglycerides such as olive oil. The mean droplet diameter of the emulsion was small, 1.5 microns. The emulsifying activity of these oligomer type surfactants for olive oil was improved markedly by the addition of 0.2–0.9 wt % of sodium oleate. Such effective performances of these surfactants have not been recognized in ordinary surfactants. It is expected that these oligomer type surfactants may find applications in various industrial fields.
The determination of lactic acid in shortening containing lactylated glycerides, by liquid‐liquid partition chromatography
Authors: Buswell R. J. 
Published: July 2007

AbstractShortenings containing ca. 1% lactic acid added as lactylated glycerides are analyzed for total or water insoluble combined lactic acid (WICLA) by a liquid‐liquid partition Chromatographie pro‐cedure. The sample is saponified, acidified with H2SO4, dispersed on silicic acid, slurried with chloroform and transferred to the top of a chro‐matographic column composed of a 0.5 N sulfuric acid stationary phase supported on silicic acid. After elution of the fatty acids by chloroform, 15% m‐butanol removes the excess H2SO4 fol‐lowed by a well resolved lactic acid fraction. Titration of the latter fraction with standard methanolic sodium hydroxide has shown the lactic acid recovery to be 94%. The WICLA determina‐tion requires 7 hr and has a standard deviation of ŷ0.020%.
Search for new industrial oils. XI. Oils of boraginaceae
Authors: Kleiman Robert , Earle F. R. , Wolff I. A. , Jones Quentin 
Published: July 2007

AbstractAnalysis of seed oils from 29 species of the family Boraginaceae revealed widespread occur‐rence of 6,9,12‐octadecatrienoic and C18 noncon‐jugated tetraenoic acids in addition to linolenic and other common C16 and C18 acids. The 6,9,12‐octadecatrienoic acid ranged in amount from 0‐27%, tetraene from 0‐17%, and linolenic acid from 0.3‐50%. Iodine values of the oils ranged from 88‐225.
Catalysts for selective hydrogenation of soybean oil. III. Hydrogenation catalysts prepared on molecular sieves and other supports
Authors: Riesz C. H. , Weber H. S. 
Published: July 2007

AbstractA survey of nickel, platinum and palladium catalysts prepared on silicas, aluminas and mo‐lecular sieves indicated that the nature of such supports contributed importantly to selective hydrogenation of soybean oil. Nickel‐molecular sieve catalysts provided both high hydrogenation selectivity and lowtrans‐ isomer formation. Some kind of spatial hindrance may be postulated in explanation of the results.
The true molecular weight of sulfonate soaps
Authors: Metzger Gershon 
Published: July 2007

AbstractThe true mol wt of a sulfonate soap can be determined by osmometry if the soap is initially converted to its methyl ester. Conversion is ef‐fected by reactingvthe soap with (CH3)2SO4 under proper conditions. This method not only affords a simple and reliable means of measuring sulfonate mol wt, but also allows one to character‐ize a particular sample in terms of its disulf onate and sulfone content.
Chromosome number, oil and fatty acid content of species in the genus Glycine subgenus Glycine
Authors: Chaven C. , Hymowitz T. , Newell C. A. 
Published: July 2007

AbstractAccessions of wild perennial species in Glycine subgenus Glycine were analyzed for chromosome number, oil and fatty acid content. The mean oil content appears to be quite similar in seed of those species with 2n=40. The onlys pecies with appreciable variation in oil content was Glycine clandestina. The polyploid accessions (2n=80) of G. tabacina and G. tomentella had about the same amount of oil as their diploid counterparts. The fatty acids detected in all seed of the 7 species in the subgenus Glycine include palmitic, stearic, oleic, linoleic, linolenic, arachidic and behenic. Among the species, the fatty acid content of G. clandestina was the most variable. Within the G. tabacina accessions, there was very little difference in fatty acid content between the diploid (2n=40) and the tetraploid (2n=80) accessions. Within the G. tomentella accessions, there were minor differences in fatty acid content between the aneuploid accessions (2n=38 or 78) and their complete genome counterparts (2n=40 or 80).
Search for new industrial oils: XVI. Umbelliflorae—seed oils rich in petroselinic acid
Authors: Kleiman R. , Spencer G. F. 
Published: July 2007

AbstractSeed oils of the order Umbelliflorae, including those from the families Umbelliferae, Garryaceae, Araliaceae, Cornaceae, Davidiaceae, Nyssaceae and Alangiaceae, were analyzed for fatty acid composition by gas liquid chromatography (GLC) of their methyl esters. The characteristic fatty acid of the order, petroselinic acid, occurred in the Umbelliferae in amounts up to 85%. In the Araliaceae, the content was as high as 83% and in the Garryaceae as high as 81%. The other major acids were palmitic, oleic and linoleic acids, with small amounts of hexadecenoic, stearic, linolenic, and, in some cases, C20 acids. petroselinic acid was determined by microscale ozonolysis of the C18 monoenoic esters and subsequent GLC of the ozonolysis products. The occurrence of high oil contents (up to 46%) combined with exceptionally high (up to 83%) single component purity is notable and emphasizes the potential of the Umbelliflorae as a raw material source for the chemical industry.
Evaluation and prediction of n‐fatty acid critical properties
Authors: Fisher Charles H. 
Published: July 2007

AbstractTo develop new and useful methods for evaluating and predicting the critical properties of n‐fatty acid, leastsquares equations were developed that correlate, with good agreement, the n‐fatty acid critical properties (a) with chain length; (b) with other n‐fatty acid properties, e.g., melting points, boiling points, densities, and refractivities; and (c) with the corresponding n‐alkane critical properties. Critical properties defined by the equations are presumed to be correct, whereas those in substantial disagreement are considered wrong.
Nutritional evaluation and acceptance of a novel spun protein food
Authors: Favre B. 
Published: July 2007

AbstractSpun vegetable proteins have been widely discussed in recent years, mainly for two reasons. First, they are often associated with the idea of an analog, which in our view is outdated. It is indeed illusory to want to imitate a product such as meat, which is a highly complex material and one for which the consumer has a considerable emotional attachment. Second, the actual technique of spinning is often disparaged on the supposition that its cost is prohibitive, which our experience leads us to dispute, and for the reason that its effects are antinutritional, which we will examine further in detail. “Food should nourish while pleasing the taste,” said Tremolieres (1). This definition of food as needing to nourish and to please will serve as a basis for this paper. A new food must, in fact, first and foremost contain no toxic or antinutritional substances. Moreover, a food can only be considered as such in the context, and as a function of its capacity to satisfy a given nutritional need. Last, and above all, it can only be considered as a food if it is judged to be good, and acceptably priced. So we see that it would be unreasonable to separate the concept of nutrition from that of acceptability. The two notions are inextricably linked when it is a matter of creating a new food, which is what we are proposing to do.
International policy developments for vegetable protein foods—The consumer perspective
Authors: Grose D. H. 
Published: July 2007

AbstractThe first concern of any responsible consumer must be for the nonconsumers of the world. In the development of new food products, the food industry seeks to maximize profits. This is inevitable, but it means that many of the research resources, and efforts may be directed toward the fabrication of analogs and highly sophisticated processing. What the world really needs is an increased availability of cheap basic foods. Consumers have their own ideas of what is “real food:” their personal experiences since childhood tell them what is safe and acceptable to eat. These instinctive rather than informed criteria are not irrational since for thousands of years these were the only ways of judging wholesomeness. If consumers are to judge in other ways, they must be given information. They must be certain that someone is ensuring that their diet is not being changed to their detriment. They must be sure that everything possible has been done to check that there is nothing in a new food product that will harm in the years to come. They must be sure they are not being conned, deceived and defrauded. This is vital wherever food is sold. Countries and societies may produce differing answers as to the degree of control needed. Internationally, there should be some agreement on the basic safeguards, but labeling requirements must take into account the connotation of particular descriptions in different countries.
Textural contribution of vegetable protein products
Authors: Wilcke H. L. , Waggle D. H. , Kolar C. K. 
Published: July 2007

AbstractMany textural characteristics of food products may be affected by soy protein products. Texture may produce, may limit, may restrict certain of the functional properties of soybean products which have been discussed at this meeting. This paper describes some of the types of textures which soybean products contribute to food products, some of the methodology employed in producing the more common textures, and the rationale for the production of varying textures.
Vegetable proteins in meat products, problems and possibilities
Authors: Jul Mogens 
Published: July 2007

AbstractThe author considers the use of vegetable protein products in the meat industry promising. Development will probably be slower than anticipated, but the use is likely eventually to become quite substantial. One may even anticipate products which replace certain traditional meat products altogether. Nutritionally such development would be completely acceptable. It should also be acceptable from a consumer's point of view, provided adequate information is given in each case. In this respect one may note that information given to the consumers about the composition of traditional or contemporary mixed meat products is quite inadequate in many instances. The specific restrictions often placed on the use of vegetable protein products appear as adherence to tradition more than a real concern for consumer's protection or health.
Fermented vegetable (soybean) protein and related foods of Japan and China
Authors: Fukushima D. 
Published: July 2007

AbstractMain fermented vegetable protein foods in Japan and China are soy sauce (shoyu in Japan, chiang‐yu in China), fermented soy paste (miso in Japan, chiang in China), sufu, and natto, which are all traditional foods. Chiang, which originated in China some 2,500 years ago, was introduced into Japan during the seventh century and transformed into the present Japanese shoyu and miso, which are now quite different from their Chinese counterparts. Their fermentations consist of koji fermentation byAspergillus species and the subsequent brine fermentation which contains lactic acid and alcoholic fermentations. The characteristic appetizing aroma observed in Japanese style of soy sauce (shoyu) is derived through a special brine fermentation from the component of the wheat which constitutes about one‐half of the materials. During the recent two decades, the fermentation technology and engineering on shoyu and miso have made great progress in Japan. Sufu (Chinese soybean cheese) is a cheese‐like product originating in China in the fifth century. It is made through the fermentation by Mucor or a related mold from soybean protein curd called “tofu,” which is made by coagulating soy milk. This product is widely manufactured in China on a small scale, but it is not made and consumed in Japan. On the other hand, natto is the fermented soybean protein food characteristic in Japan. It is a whole soybean product fermented byBacillus species, and was originated in Northeastern Japan about 1,000 years ago. Natto is served as it is with shoyu and mustard. Besides these traditional fermented foods, a new fermented soybean product appeared on the market recently in Japan. It is a soy milk drink fermented by lactic acid bacteria. Recently, fermented soy sauce is penetrating into Western populations widely, particularly in the United States. The possibility for the universalization of traditional food flavors is discussed.
Kinetics of hydrogenation of rapeseed oil: I. Influence of transport steps in kinetic study
Authors: Bern L. , Hell M. , Schöön N. H. 
Published: July 2007

AbstractThe influence of mass transfer steps in the kinetic study of rapeseed oil hydrogenation in a laboratory reactor was estimated. Hydrogenations were carried out at 140–200 C and at 0.3–10 atm hydrogen pressure in the presence of 0.087% of commercial nickel‐on‐kieselguhr catalyst, corresponding to 0.05% of nickel. Despite intense mixing conditions on the macroscale of the bulk oil, corresponding to a reaction rate independent of further increase of the stirrer rate, the concentration differences across the liquid film surrounding the bubbles and the catalyst particles could not be neglected. The pore transport of triglycerides and hydrogen molecules was found not to be a slow step in most hydrogenations.
Chromatographie analysis of seed oils. Fatty acid composition of castor oil
Authors: Binder R. G. , Applewhite T. H. , Kohler G. O. , Goldblatt L. A. 
Published: July 2007

AbstractThe fatty acid composition of a number of domestic and foreign castor oils was determined by consecutive column and gas‐liquid Chromatographic analysis. After saponification of the oils and removal of the unsaponifiables, the nonhydroxy, monohydroxy, and dihydroxy acids were fractionated by partition chromatography on silicic acid. The amount of acid in each fraction was determined by titration or weighing. Gravimetric data were in good agreement with the titrimetric data. The acids obtained by saponification were converted to methyl esters with diazomethane and similarly subjected to partition chromatography. The methyl esters from various fractions were analyzed by gas‐liquid chromatography. Components were tentatively identified by their comparative retention times and confirmed