bluuebunny/crossref_metadata_2025_split huggingface dataset:
Characterization of minor constituents in commercial oleic acid
Authors: Lin Sherman S. , Murase Yukinobu , Min David B. S. , Hsieh Oliver A. L. , Chang Stephen S. 
Published: July 2007

AbstractMinor constituents were isolated from a mixture of commercial oleic acid manufactured from beef tallow by 10 different companies. Silicic acid was used as an adsorbent to isolate the minor constituents. They were first separated into acidic and nonacidic fractions. Each fraction was then separated into numerous subfractions by stepwise gradient elution liquid chromatography, using silicic acid as the adsorbent. The subfractions which had an adverse effect on the color stability of oleic acid during heating were characterized with functional group analysis, elemental analysis and IR spectrophotometry. The minor constituents amounted to ca. 1.18% of the commercial oleic acid. They were complex mixtures with multiple functional groups. Some of the subfractions contained 2\s‐3 times as much oxygen in the molecule as oleic acid. They had molecular weights ranging from 308 to 830 which are from monomers to trimers of oxidized oleic acid. These minor components contained carbonyl, ester and hydroxyl groups and double bonds. Some of the nonacidic minor constituents may contain amide groups. Most of the acidic subfractions were dark red, viscous liquids and the nonacidic subfractions were dark green or greenish‐brown, semisolid substances. A relationship was established that the greater the polarity of the minor constituents, the greater is its adverse effect on the color stability of oleic acid during heating.
Analysis of hydroformylated vegetable oils and their methyl esters for rhodium
Authors: Dufek E. J. , List G. R. 
Published: July 2007

Abstract and summaryTwo procedures for the determination of fatsolubilized rhodium were investigated. Analysis in aqueous media involves a sulfuric acid digestion which previously was carried out in 20–30 hr. Digestion now takes only 1 to 2 hr. The acid concentration in samples and standards is very critical. For analysis in nonaqueous media the sample is weighed, dissolved in methyl isobutyl ketone containing hydrogen chloride, and analyzed directly by atomic absorption spectrophotometry. Absorbance in both procedures follows Beer’ s law. Results varied when hydrogen chloride was omitted or replaced with phosphoric acid. The results agreed closely with results obtained by published colorimetric procedures.
Recovery of solubilized rhodium from hydroformylated vegetable oils and their methyl esters
Authors: Dufek E. J. , List G. R. 
Published: July 2007

Abstract and summaryProcedures were developed to extract rhodium from hydroformylated vegetables oils and methyl esters. Among the numerous reagents surveyed, aqueous hydrogen cyanide with triethanolamine (TEA) was found to be most effective. The effects of time, temperature, and concentration of reagents were studied. Over 98% of the solubilized rhodium was removed from crude methyl formylstearate at 100 C for 1 hr with 0.5% hydrogen cyanide, 5% water, and 0.5% TEA. Over 98% of the solubilized rhodium was also extracted from hydroformylated soybean and safflower methyl esters; however, 1% hydrogen cyanide, 10% water, and 0.62% TEA had to be used. Only 90% of the rhodium was removed from hydroformylated soybean oil. The reagents used can be adpated to a continuous extraction procedure.
Improved gas chromatographic analysis of fatty and resin acid mixtures with special reference to tall oil
Authors: Holmbom B. 
Published: July 2007

Abstract and SummaryA gas liquid chromatography system for the analysis of complex mixtures of fatty and resin acids has been developed. On 30–40 m long, 0.3 mm ID glass capillary columns coated with 1,4‐butanediol succinate (BDS) and attaining over 90,000 effective theoretical plates, all main fatty and resin acids in wood extractives and various tall oil products can be separated and quantitatively determined without need of any prefractionation of the acids. Also the levopimaric acid is well separated. Retention values, including their temperature dependence, on columns coated with BDS or SE‐30 are given for 49 significant fatty and resin acids. Applications on wood extractives, sulfate soaps, and crude and distilled tall oil are presented and discussed.
Hypocholesterolemic effect induced in rats by oil‐sardine (Sardinella longiceps) fish and sardine oils having different degrees of unsaturation
Authors: Sen D. P. , Bhandary C. S. , Murti Indira A. S. , Rao S. Narasimha , Bai B. Mukta , Pai M. P. 
Published: July 2007

Abstract and SummaryOil‐sardine (Sardinella longiceps) fish and its oil were found to have pronounced hypocholesterolemic effect in cholesterol bile salt stressed rats. Effect of fish was more than that observed with its oil. “Stearin” free or solvent winterized sardine oil with more unsaturation showed better effect than sardine oil as such. A significant correlation was observed between iodine value, ratio of polyunsaturated to saturated fatty acids and (2S‐P) value of dietary fats, and logarithm of therminal serum total cholesterol (TC). Similarly a correlation between square root of iodine value and terminal serum TC was also observed. However, cholesterol lowering effect was not predictable on the basis of linoleic, arachidonic eicosapentaenoic, and docosahexaenoic acid contents.
The mutual solubilization of soap and lime soap dispersing agents
Authors: Weil J. K. , Schollenberger C. A. , Linfield W. M. 
Published: July 2007

Abstract and summaryKrafft point measurements were used to show that lime soap dispersing agents (LSDA) and soaps solu‐bilize each other. Addition of as little as 5% soap to amphoteric LSDA of limited water solubility (high Krafft point) brought about a substantial lowering of the Krafft point and thus markedly improved water solubility. On the other hand, addition of 10% amphoteric LSDA to sodium palmitate lowered the Krafft point of the soap by 10 to 14 C. Addition of anionic LSDA to sodium palmitate showed smaller Krafft point depressions. Addition of a builder‐type salt, such as sodium metasilicate, had essentially no effect on the Krafft points of soap LSDA mixtures.
Effects of soy proteins containing trypsin inhibitors in long term feeding studies in rats
Authors: Rackis J. J. , Mcgee J. E. , Gumbmann M. R. , Booth A. N. 
Published: July 2007

AbstractPancreatic hypertrophy that occurs in rats fed raw soy flour containing about 1200 mg tripsin inhibitor (TI)/100 g diet was reversed by switching the rats to control diets or to diets containing 30% toasted defatted soy flour. No pancreatic hypertrophy occurs in rats fed commercial, edible grade soy flours, concentrate or isolate from time of weaning to adulthood (ca. 300 days). TI content of the soy diets ranged from 178–420 mg/100 g. Except for pancreas enlargement in rats fed raw soy flour, gross and microscopic examination of pancreata revealed no abnormalities. The gross appearance of heart, kidney, spleen, and liver was normal. Soy flour, protein concentrate, and protein isolate in a formulated corn‐soy diet provided optimum growth and maintained body weight only if supplemented with vitamin B‐12 in long term feeding studies with rats. In the absence of such supplementation, rats fed soy diets initially grew at a rate equal to or greater than those fed a comparable corn‐casein control diet; but, with continued feeding for ca. 300 days, body weight of rats fed the casein control was significantly greater than that of the soy flour‐fed rats. Those fed soy isolate ceased to grow; and rats fed soy concentrate lost weight. No significant differences were found in organ weights between groups fed soy products and casein, except for increased kidney, liver, and testes weights relative to body weight with the group fed soy concentrate. Supplementation of the soy diets with vitamin B12 stimulated growth to the greatest extent, calcium pantothenate or riboflavin had an intermediate effect, other vitamins had little or no effect; whereas a complete mineral mix was detrimental. Supplementation of the soy diets with vitamin B12 stimulated growth to the greatest extent, calcium pantothenate or roboflavin had an intermediate effect, other vitamins had little or no effect; whereas a complete mineral mix was detrimental. Supplementation of the control diet was without effect. The dietary protein level in these diets was 20%, with casein or soy protein representing 75% of total protein. When fed continuously to rats from weaning to adulthood, properly processed soy protein products, when balanced with essential nutrients, can provide growth comparable to corn‐casein diets.
Methods of studying functional characteristics of vegetable proteins
Authors: Hermansson A. ‐M. 
Published: July 2007

AbstractIn a functional characterization, a set of data is obtained which gives information on the fields of application for a certain protein ingredient. This fingerprint can be used as a guideline in product development and restricts the amount of tests on large scale. The function of a protein in a complex food system can be better understood if a functional characterization is combined with a microstructural investigation. This may be especially important in cases where proteins act by indirect functionality, i.e., when the prescence of one protein changes the function of another component. In order to improve the efficiency of functional characterizations, methodologies need to be further developed. This is especially important for characterization of gels, emulsions, and mixtures of structures.
Methods for detection and determination of vegetable proteins in meat products
Authors: Olsman W. J. 
Published: July 2007

AbstractSoy protein is the vegetable protein that is most frequently used in meat products. Accordingly, detection and determination procedures have mainly been focused on soy proteins. Cereal proteins received far less attention analytically, let alone the less conventional vegetable proteins. Every method published has only a limited applicability, determined by both the type of soy preparation concerned and the heat processing of the sample. The methods may be divided into five categories. 1. Chemical methods are based on analysis of tracer substances accompanying the soy proteins by nature. Their specificity is rather low; other vegetable proteins may contain the same substances. Soy flour, concentrates and texturates respond quantitatively, and sometimes even qualitatively, different. The methods are almost useless for isolated soy proteins. 2. Microscopic methods may allow rapid detection of soy products except isolates. They may be used for quantitation purposes. However, representative results will only be secured at the expense of time and labor. 3. Electrophoresis methods rely on the recognizability of soy protein bands in the pherogram pattern. Field of application and specificity are satisfactory. Efficient media enable complete solubilization of soy protein from meat products, if not severely heat‐processed. 4. Immunochemical methods, although very sensitive and specific, are only suitable for detection purposes, provided the sample temperature did not exceed 100 C during processing. This holds, of course, only true if the soy produced used is not excessively heated during preparation. 5. Methods based on amino acid composition or sequence are based on computer matching of the amino acid pattern of the meat product sample with those of varying mixtures of all proteins that could be contained in the sample.
Two food applications of cottonseed flours and meals
Authors: De Buckle T. S. , Zapata L. E. , Silva G. , Cabrera J. A. , De Sandoval A. M. , Ben‐Gera I. , Riveros H. , Shomer I. 
Published: July 2007

AbstractProcedures for preparing texturized cottonseed protein and isolate. In either case the free gossypol is effectively reduced. Further work is in progress especially on cottonseed protein isolate.
Technical application of protein whipping agents in sugar confectionery
Authors: Mansvelt J. W. 
Published: July 2007

ConclusionsAeration through the use of protein‐derived whipping agents provides a versatile tool for improving a number of aspects of candies, including their texture and consistency. Accurate control over the degree of aeration is essential. To achieve this whipping agents that show constant performance are needed. The products obtained through controlled modification of natural vegetable or animal proteins fill this need. By using formulas based on these products and modern continuous processing units, the large scale production of various types of aerated candies can be achieved consistently.
Some important fermented foods of Mid‐Asia, the Middle East, and Africa
Authors: Hesseltine C. W. 
Published: July 2007

AbstractOther speakers in this Symposium discussed fermented foods of China, Japan, and Southeast Asia; I will describe several other fermented foods that are very important in Mid‐Asia, the Middle East, and Africa. These fermentations, unlike those of the Orient, use bacteria and yeasts instead of filamentous fungi. They are acid products prepared from cereals traditionally grown in the areas, notably sorghum, millet, maize, and wheat. Since African, Middle Eastern, and Mid‐Asian fermented foods are often supplemented with milk or legumes, the final protein content may be rather good. For example, bouza and ogi have a protein content of 11 to 13% on a dry weight basis, while in kishk the protein content is about 23.5%. In the Indian food idli, the protein average content is 15.3%. Advantages of acid fermented food products are:
• Preservation of the fermented product because of the organic acids produced. These acid products are sometimes dried to give even longer keeping times.
• They are high in fiber content.
• Because some are dried, they may be transported easily from one place to another.
• They probably have enhanced nutritional value because of the vitamins formed during production.
• They are foods used for centuries and therefore culturally acceptable.
• Unlike some of the other fermented foods discussed, they are used as main course dishes rather than flavoring agents.
An example of a Mideast food prepared by lactic acid bacteria is tarhana of Turkey, which consists of parboiled wheat meal, yogurt, and added vegetables which are then allowed to ferment and then sun dried. In Central and South Africa, kaffir beer (Bantu beer) is made by malting maize or sorghum, fermenting with lactic acid bacteria to give a low pH, and then finally fermenting with a yeast. The protein content ranges from 8.5 to 11.9%. A second commercially produced product is mahewu (magou) prepared by the natural fermentation of maize to produce an acid mash which is then dried. This food has a content of 7–9% protein.
Hydrolyzed and autolyzed vegetable proteins as functional food ingredients
Authors: Olsman H. 
Published: July 2007

AbstractHydrolyzed vegetable or plant protein (H.V.P. or H.P.P.) can be defined as mixtures containing amino acids and frequently other substances such as salt and peptides, obtained by hydrolysis of vegetable proteins. On an industrial scale two types of hydrolytic processes are applied: acid and enzymic hydrolysis. HVP estimated sales in the western world are at least $100 million. Most HVPs are produced for internal use by soup manufacturers, for use as vital meaty or savory flavoring ingredients in bouillons, soups, sauces, processed meat, fish and poultry products and snacks. Other HVPs are more ready‐made products, or have obtained additional meat flavor value by careful blending and/or by processes based on Maillard‐type reactions. Of substantially less importance is the use of HVP as whipping, foaming or areating agent, as nutritional ingredients or as bread or baking improver. Most of the HVPs used for these purposes are only partially hydrolyzed by enzymes or by alkaline treatment. The legal status of HVP, food ingredient or food additive, and its safety was discussed recently at various locations. So far these discussions have resulted in the tentative conclusions that HVPs are food ingredients which need standardization, and which, at their presently used levels, can be considered as being GRAS.
Marketing vegetable proteins— The need for a technical understanding of these new food ingredients
Authors: McAuley B. J. 
Published: July 2007

AbstractThe future marketing of soy products is a challenging task. Agricultural research and production have primed the pump. A process and produce development effort has maintained the pressure. Food legislators are urgently trying to find formulae for accommodating this “Novel Food.” Never before have legislators worked so closely with an evolving technology at such an early phase in the deliberations. It is essential that the delivery should do justice to the skills that have fed it. Soy producers must accept responsibility as an integral part of the food industry. The manufacturing food industry has become highly sophisticated and cost conscious, creating requirements for a wide range of food functionalities we can provide. Assignment of a new food ingredient can only be made with a thorough insight into application; its cost structure, its process machinery, its quality parameters, its nutritional significance, etc. Without this, either the wrong choice will be made, or equally dangerous, the wrong claims will be made for the correct choice. The consequent disappointment would at best delay the acceptance of what the soy food ingredient industry is trying to do. Only a commitment to understanding the food industry will allow us to define these requirements correctly and establish for our products a rightful position which we can maintain.
Processing of leaf proteins into food ingredients
Authors: Vinconneau H. F. 
Published: July 2007

AbstractMany process alternatives are possible. Most of them are currently being investigated by laboratory or pilot tests. The successful future of some of these processes is certainly connected to the quality of the end product vs. market requirements and consumer acceptability. The status of development of the processes does not allow any economic forecast on profitability, but it is reasonable to think that the simplest techniques to produce acceptable leaf protein isolate and sufficient control on processing conditions could be profitable. These processes need further technological development and the end product market needs to be investigated further, but leaf proteins could be an alternative and complementary source of proteins for food ingredients in the predictable future.
Synthesis and purification of polyunsaturated triglycerides
Authors: Adlof R. O. , Emken E. A. 
Published: July 2007

AbstractTriglycerides (TG) were prepared by the sodium methoxide‐catalyzed interesterification of triacetin and the appropriate methyl ester. Yields were optimized and side‐reactions were investigated. Silver resin chromatography, utilizing mixed solvent systems (acetonitrile/acetone) was used to separate the resulting TG/methyl ester mixtures. The isolated TG were analyzed by ultraviolet and infrared spectroscopy and were found to contain no conjugated ortrans isomers. They also were analyzed by thin layer chromatography and gas chromatography and found to contain no diacyl‐monoacetyl glyceride or other reaction components. Based on higher yield and lack of isomerized byproducts, this procedure was found to be superior in the synthesis of highly unsaturated TG.
Compositional analysis of natural wax ester mixtures by tandem mass spectrometry
Authors: Spencer Gayland F. , Plattner Ronald D. 
Published: July 2007

AbstractTandam mass spectrometry is particularly suited for the analysis of complex, natural wax ester mixtures R1‐CO2‐R2. Reduction of the mixture with deuterium provides species that are separble (through mass spectrometry) based on the number of original double bonds. Chemical ionization with isobutane produces high yields of protonated molecular ions and very little further fragmentation. These ions are separated by the first mass filter and then dissociated through collisions with argon. The positively charged dissociation products are almost exclusively the protonated acid ions (R1‐CO2 H2)+ that can then be separated by the second mass filter before detection and quantitation. The technique overcomes many of the obstacles previously faced during wax ester analysis. Results from this method are compared with those obtained by previous work, and the isomer composition of a new wax ester oil, orange roughy oil, is given. DIRECT SUPPORT A03O2445 00003
Polymorphism in single‐acid triglycerides of positional and geometric isomers of octadecenoic acid
Authors: Hagemann J. W. , Tallent W. H. , Barve J. A. , Ismail I. A. , Gunstone F. D. 
Published: July 2007

AbstractThe polymorphism of 25 glycerol trioctadecenoates with double bonds ranging from Δ4‐Δ17 was investigated by differential scanning calorimetry. Triglycerides withcis bonds in odd positions Δ7‐Δ13 exhibited three intermediate melting (β′‐) forms, but those withcis bonds in even positions, exceptcis Δ4, lacked β′‐forms. Among thetrans compounds, only Δ11, 13, and 14 showed β′‐forms. Thecis andtrans Δ5 triglycerides were unusual, because they readily assumed low melting (α‐) forms that were not easily converted to high melting (β‐) forms. β‐Form mp of compounds in each series (cis ortrans) alternated depending upon double bond position; an even position correlated with high mp. Heats of fusion (ΔHf) for β‐forms, likewise, fluctuated with double bond position but nonuniformly;trans Δ6 had the highest ΔHf (43 cal/g),cis Δ12 the lowest (21 cal/g).
Determination of total and water‐insoluble‐combined lactic acid in lactic acid modified fatty glycerides
Authors: Stetzler R. S. , Andress T. B. 
Published: July 2007

AbstractAnalytical methods for the determination of total and water insoluble combined lactic acid in lactic acid modified fatty glycerides are described. The acids are liberated from their esters by saponification. Lactic acid is determined by simple acid‐base titration after removal of fatty acids via liquid‐liquid extraction. Water soluble constituents are extracted from a dichloro‐methane solution of the esters with 5% aqueous sodium sulfate prior to determination of water insoluble lactic acid. Methods are rapid, simple, and suitable for use in a plant control laboratory. Extension of the procedure provides for the simultaneous determination of fatty acid and glycerine on a single sample.
Separation of fatty Ester‐Mercuric acetate adducts of alumina
Authors: White H. B. , Quackenbush F. W. 
Published: July 2007

AbstractA Chromatographic procedure is described for the elution separation on alumina for 100‐mg samples of methyl palmitate and fatty estermercuric acetate adducts. Oleate and linoleate were obtainable in pure form; however, the linolenate adduct did not separate completely from the linoleate adduct. For quantitative results the use of alumina of proper activity and basicity is essential. Ether with small amounts of acetic acid is a suitable eluant. Since the original esters can be regenerated easily the ability to isolate individually the oleate and the linoleate adducts in high yield can be useful in radiobiochemical work.
A general method for the chromatographic analysis of mono‐, di‐, and triglycerides and the mono‐ and diesters of ethylene glycol and polyethylene glycol
Authors: Papariello Gerald J. , Chulkaratana Sunis , Higuchi Takeru , Martin J. E. , Kuceski V. P. 
Published: July 2007

SummaryA procedure for the chromatographic separation and determination of the ester mixtures of glycerin, ethylene glycol, and polyethylene glycol is presented. The adsorbent is silea gel, and the mobile phase is a series of solvents with increasing polarity. A procedure for quantitative determination of small amounts of monoglyceride present in a glyceryl ester mixture is presented.A solvent system different from that used for glyceryl and ethylene glycol ester mixtures was developed for ester mixtures of polyethylene glycols. The esters of polyethylene glycols with average molecular weights of 300–600 were shown to give the same chromatogram.