bluuebunny/crossref_metadata_2025_split huggingface dataset:
Long Chain Alkyl Polyglycosides–A New Generation of Emulsifiers
Authors: Weuthen M. , Kawa R. , Hill K. , Ansmann A. 
Published: November 2006

AbstractAlkyl polyglycosides (APG°) are a new category of mild carbohydrate‐derived surfactants. The industrial manufacturing processes are based upon the „Fischer Glycosidation”︁. The surfactant properties of the glycosides with alkyl chains from octyl to tetradecyl are well characterised. They are commercially available as pale coloured aqueous pastes. The best performance as O/W emulsifiers however is shown by products with alkyl chains from sixteen to eighteen carbon atoms. The physical properties of these long chain alkyl polyglycosides made it necessary to develop a new manufacturing process. This process yields a white solid product which consists of approx. 30 wl. % glycosides and 70 wl. % fatty alcohol. The glycosides herein are an efficient nonionic emulsifier and the fatty alcohol is a well known consistency provider and co‐emulsifier. With respect to international standard test methods (OECD), the compound is readily biodegradable and it shows a very good skin compatibility in a dermatological investigation. On account of the performance and the high quality, regarding the light colour and the good odour, this self‐emulsifying compound is particularly appropriate to cosmetic lotions and creams.
The Fractional Extraction of Lipids and Cholesterol from Dried Egg Yolk Using Supercritical Carbon Dioxide
Authors: Sun R. , Sivik B. , Larsson K. 
Published: November 2006

AbstractResults from extraction of cholesterol and other lipid components from dried egg yolk using supercritical carbon dioxide at the range of temperature from 40°C to 60°C and pressure between 150 bar und 350 bar for 2.5 hours and 2.7 kg CO2 consumption is described in this paper. The solubility of lipids and cholesterol increased with the increase of pressure at a constant temperature of 50°C, while at a constant pressure, more cholesterol was removed at 45°C than that at other temperatures. Nearly 60 percent cholesterol was removed at 45°C and 250 bar. Lipids were more efficiently extracted at 60°C than at 40°C at 250 and 350 bar, however, a decrease in the total extracted lipids was observed with the increase in temperature at 150 bar. The removed total lipids from dried egg yolk at 250 bar/55°C was over 80 %.
Lipase‐katalysierte Synthese von Monoglyceriden
Authors: Bornscheuer U. 
Published: November 2006

AbstractNeuere Entwicklungen in der Lipase‐katalysierten Synthese von Monoglyceriden werden beschrieben. Verschiedene Methoden wie Glycerolyse und selektive Hydrolyse von Fetten und Ölen und die Veresterung von Fettsäuren oder Umesterung von Estern mit Glycerin werden vorgestellt. Ferner sind Verfahren unter Verwendung geschützter Glyceride berücksichtigt. Die Bandbreite der Reaktionssysteme reicht von Synthesen in organischen Lösungsmitteln, inversen Mizellen bis hin zu Festphasensystemen. Kontinuierliche Verfahren wurden ebenfalls einbezogen.
Catalytic Epoxidation of Methyl Linoleate‐ Cyclisation Products of the Epoxyacid Esters
Authors: Debal A. , Rafaralahitsimba G. , Bonfan A. , Ucciani E. 
Published: November 2006

AbstractThe few studied catalytic epoxidation of 1,4‐dienes by hydroperoxide and metallic catalyst has been investigated with methyl linoleate. Besides the expected diepoxy derivatives dihydroxy tetrahydrofurans were obtained. Their yield can reach 75% mainly with the supported MoO3‐ t.butylhydroperoxide system. They were identified as methyl 10,13‐epoxy‐9, 12‐dihydroxy‐octadecanoate and methyl 9,12‐epoxy‐10, 13‐dihydroxy‐octadecanoate. Every regioisomer exhibits two configurations, syn and anti, readily separated by chromatography and identified by proton NMR. Synthesis of the so‐called dihydroxy‐THF seems to be caused by the formation of molybdic acid from MoO3 and TBHP. Molybdic acid is able to open the oxirane ring and to induce the intramolecular cyclisation, but only when TBHP is present. The reaction mechanism needs some additional investigations, which are in progress.
Direkte Hydrierung von TOP‐Rapsöl in Anwesenheit eines Adsorbens
Authors: Drigalla Petra , Krause Th. 
Published: November 2006

AbstractDie Entschleimung durch den Total‐Entschleimungs‐Prozeß (TOP) gibt die Möglichkeit, die so behandelten pflanzlichen Öle direkt zu hydrieren, da ihr Restphosphorgehalt unter 10 mg/kg liegt. Die Kombination dieser Prozesse wurde bereits für Soja‐ und Sonnenblumenöl, nicht aber für Rapsöl durchgeführt. Die direkte Hydrierung von TOP‐Rapsöl ist stark von der Konzentration der Inhibitoren, speziell Schwefelverbindungen, die bei der Zersetzung von Glycosinolaten entstehen, abhängig. Dieser Artikel informiert über Laboruntersuchungen zur direkten Hydrierung von TOP‐Rapsöl in Gegenwart verschiedener Adsorbentien.
Aldehydes in Food and its Relation with the TBA Test for Rancidity
Authors: Guillén‐Sans R. , Guzmán‐Chozas M. 
Published: November 2006

AbstractAldehydes have been found in fruits and essential oils. But their presence in the off‐flavor compounds (rancidity of foods) is well known. Aldehydes are characteristic compounds of secondary oxidation in the autoxidative process of fats, oils, lipidic foods and biological membranes. Malonaldehyde and other aldehydes responsible for rancidity can be evaluated through the thiobarbituric acid (TBA) assay. Alkanals, alkenals and dienals give characteristic pigments (yellow, orange, red pigments) with TBA reagent, which could be spectrophotometrically evaluated.
Quality of Frying Oils in Grill Restaurants and Catering Establishments
Authors: Skrökki Anneli 
Published: November 2006

AbstractThe average quality of frying oils, including determinations of acid value, smoke point, Fritest value, colour and smell was investigated in 49 samples collected from grill restaurants and catering establishments. The average acid value of frying oils was observed to be 1.3 and the smoke point 198°C. The Fritest gave an average value of 2.7. Visually, the oils were of quite good quality, and a dark brown colour was observed only in a few samples. 16% of the oil samples examined should have been changed because of inadequate quality.
Some Studies in Rice Bran Fatty Acid Distillation Residues
Authors: Ramamurthy Suresh , Bhowmick D. N. 
Published: November 2006

AbstractResidues obtainable from rice bran fatty acid distillation have been prepared. The high yield and unsaponifiable matter content of such residues (obtained by fat splitting and vacuum distillation) have been attributed to waxes and those esters of phytosterols which are present in crude oil as ferulates and alkanoates. Additionally, a dry extraction technique has been developed to conveniently extract the unsaponifiables from these residues. Preliminary investigations into the saponifiable portion of the residue indicated that apart from oxidized/polymerized materials, it also contained a good proportion of fatty acids with a high lignoceric acid content.
Auswirkungen von Menhadenöl und ölsäurereichem Sonnenblumenöl im Futter auf die Fettsäurezusammensetzung in verschiedenen Organen der Ratte
Authors: Agena Kathi , Adam S. T. , Diehl J. F. 
Published: November 2006

AbstractRatten wurde ein Futter verabreicht, das entweder 15 % Fischöl (Menhaden) oder 15% ölsäurereiches Sonnenblumenöl (Trisun 80°) enthielt. Nach 8 Wochen wurde das Fettsäuremuster in den Lebermitochondrien, der Darmmukosa und dem Plasma bestimmt. Der Arachidonsäuregehalt in den Organfraktionen der Trisungruppe war doppelt bis dreifach höher als in der Menhadengruppe. Hingegen war der Gehalt an Eicosapentaensäure und Docosahexaensäure in der Menhadengruppe um ein Vielfaches höher als in der Trisungruppe. Durch den 80%igen Ölsäuregehalt in Trisun 80° stieg der Ölsäureanteil in den Zielorganen auf 16–33% des Lipidgehalts an. Ein Einfluß des Vitamin E‐Status der Tiere auf die Fettsäuremuster war nicht feststellbar.
Physikalische und rheologische Eigenschaften von umgeesterten Fetten
Authors: Filip V. , Rendlová I. , Schwarz W. , Svoboda Z. 
Published: November 2006

AbstractModell‐Gemische von Triacylglycerolen (TAG) mit unterschiedlichem Verhältnis gesättigte/ungesättigte Fettsäuren wurden durch nicht gesteuerte alkalische katalytische Umesterung hergestellt. Das Verhältnis Palmitin‐/Stearinsäure wurde so gewählt, daß drei Gemischtypen entstehen, die je nach den vorhandenen trigesättigten Triacylglycerolen unterschieden wurden: a) Tripalmitoylglycerol, b) Monopalmitoyldistearoylglycerol, c) Tristearoylglycerol. Die physikalischen und rheologischen Eigenschaften werden verglichen, insbesondere der Schmelzpunkt, der Erstarrungspunkt, der Festfettgehalt und die Fließgrenze. Diese Eigenschaften korrelieren in Abhängigkeit vom Verhältnis gesättigte/ungesättigte Fettsäuren, vor allem vom Verhältnis Palmitin‐/Stearinsäure, das im untersuchten System besonders wichtig erscheint.
Synthesis of Oleyl Oleate with Immobilized Lipase from Mucor miehei
Authors: Krmelj V. , Habulin M. , Knez Ž. 
Published: November 2006

AbstractThe synthesis of oleyl oleate with immobilized 1,3‐specific lipase from Mucor miehei is presented in this article. Oleyl alcohol was esterified with oleic acid in the presence of a Mucor miehei lipase (lipozymeIM) to obtain oleyl oleate. The effects of various temperatures and various enzyme/substrate ratios have been investigated to determine optimal conditions for the esterification process. The highest conversion of oleic acid 86.9 % was obtained at 50°C. The optimal addition of lipase to substrates was determined to be 0.1 g per gram of reaction mixture. The esterification can be modeled successfully as a reverse second‐order reaction. Thermodynamic properties of the reaction system at 50°C were also determined. Activation energy was 14.65 kJ/mol, entropy of activation –0.8 J/mol·K and free energy of activation was 98.568 kJ/mol.
Untersuchungen zur Autoxidation von Fetten und Ölen mit Hilfe einer Chemilumineszenz‐Methode
Authors: Matthäus B. 
Published: November 2006

AbstractDie oxidative Stabilität verschiedener Öle wurde mit der Rancimat‐Methode bestimmt. Proben, die in bestimmten Zeitintervallen vom Rancimat entnommen wurden, wurden mittels einer Chemilumineszenz‐Methode untersucht. Dabei reagieren Hydroperoxide, die in einem ersten Schritt der Autoxidation gebildet werden und Radikale in Gegenwart eines Katalysators mit Luminol. Die Ergebnisse der beiden Methoden werden in Abhängigkeit von der Lagerungsdauer dargestellt und die Ergebnisse diskutiert. Die mit beiden Methoden erhaltenen Induktionsperioden korrelieren gut miteinander (r = 0.9865).
The Fatty Acid Composition of the Seed Oil of Peschiera australis (Apocynaceae)
Authors: Spitzer V. , Rates S. M. K. , Henriques A. T. , Marx F. 
Published: November 2006

AbstractThe seed oil of Peschiera australis (Apocynaceae) was analyzed for its fatty acid composition by gaschromatography‐mass spectrometry. Oleic acid was the main fatty acid (75%) beside other usual compounds. The UV, IR and NMR spectroscopic data of the oil pointed to the presence of the alkaloides tabersonine and coronaridine.
Preparation and Characterization of a Zero‐trans Margarine
Authors: Mohamed H. M. A. , Iskandar M. H. , Sivikand B. , Larsson K. 
Published: November 2006

AbstractTwo new types of margarines were prepared in this study. The first was processed without the traditional milk flavour. The fat phase consists of 40% partially hydrogenated cottonseed oil (m. p. 42.2°C), 40 % cottonseed oil and 20 % olive oil as a source of flavouring and antioxidant materials. The second margarine was based mainly on the interesterified fat formed from lipase interesterification of a mixture of 86.5 % cottonseed oil and 13.5 % fully hydrogenated soybean oil (m. p. 67.2°C). Characterization and evaluation of these new types of margarines in relation to two conventional margarines are reported. The presence of diglycerides in the interesterified fat (free from trans isomers) reduced the amount of crystallized solids and the properties of the product were very close to conventional soft margarines. Margarine with olive oil taste was well accepted.
Kinetics of Esterification Reaction between Glycerol and Oleic Acid in the Presence of Pyridine
Authors: Emtir M. M. , Guner F. S. , Kabasakal O. S. , Erciyes A. T. , Ekinci E. 
Published: November 2006

AbstractIn this study the kinetics of esterification reaction between glycerol and oleic acid was investigated in the presence of pyridine as a cosolvent. Reaction was carried out at 180°C, 200°C and 220°C using equivalent proportion of the reactants. A second‐order rate equation was fitted to the experimental data at 180°C while a third‐order rate equation was fitted for the data obtained at the other temperatures.
Oxidative Stability of Feed Fats
Authors: Budinć Mirjana , Vrbaški Ž. R. , Turkulo J. , Dimić Etelka 
Published: November 2006

AbstractAntioxidant activity of ethanolic extracts of the dried unripe fruit of osage orange (Maclura aurantiaca Nutt.) was studied using raw sunflower oil as substrate. Antioxidant activity of both the ethanolic extract and powder of the same plant was also assessed on the basis of measurements on the Rancimat apparatus with lard as the substrate and by determination of the peroxide number. It was established that the antioxidant activity in the case of powder increased with a decrease in the particle size. The antioxidative power of the powder of the osage orange fruit was compared with that of powders of following plants: Asclepias syriaca L., Astragalus onobrychis L., Thymus marschallianus Willd., and Oenothera biennis L., using the Rancimat apparatus. Citric acid exhibited a strong synergistic effect in the combination with both the ethanolic extract and powder obtained from the fruit of Maclura aurantiaca Nutt.
Sinn und Zweck von Laborvergleichsuntersuchungen
Authors: Arens M. , Gertz Chr. 
Published: November 2006

AbstractDie Praxis hat gezeigt, daß Laborvergleichsuntersuchungen ein unverzichtbares Mittel sind, das AQS eines Labors zu prüfen. Die DGF ist aufgrund ihrer Fachkompetenz für den Bereich der Fettanalytik die geeignete Stelle, derartige Untersuchungen unabhängig und ohne kommerzielle Interessen durchzuführen und eine fachspezifische Zertifizierung des Labors auszusprechen. Aus diesem Grund wurde für die Zertifizierung ein Bewertungssystem eingeführt, daß es erlaubt, die Leistung einzelner Labors allgemein zusammenfassend und praxisgerecht zu beurteilen.
Antioxidative Effect of “Herbalox” on Edible Oils
Authors: Palić A. , Lučan Ž. Dikanović 
Published: November 2006

AbstractAntioxidative effect of BHA (Butylated hydroxyanisole) and rosemary extract (Herbalox Type 0) in soybean and sunflower seed oil were investigated. Stability to oxidation was determined by measurement of induction time with the Rancimat 679 at 100°C. Changes in control (no antioxidant added) and experimental oil samples were monitored. The addition of antioxidants reduce oxidation thus increasing product stability. Presence of synthetic antioxidant BHA in sunflower seed oil at the concentration of 0.02% (w/w) increases induction time from 6.0 to 8.09 hours. The results obtained indicated higher synthetic antioxidant efficacy compared with natural Herbalox Type 0 antioxidant, as the induction time for the later one, used at the same concentration, increased from originally 6.0 to 6.67 hours.
Seed Oil Characteristics of Onopordum tauricum Willd. and Prunus laurocerasus L
Authors: Erciyes A. T. , Tüter‐Erim M. , Kabasakal O. S. , Dandik L. 
Published: November 2006

AbstractThe characteristics of fatty oils recovered from seeds of Onopordum tauricum Willd. and Prunus laurocerasus L. have been investigated. Gas chromatographic analysis showed that linoleic and oleic acids are predominant component fatty acids of Onopordum tauricum and Prunus laurocerasus seed oils, respectively. In view of technological evaluation, Onopordum tauricum seed oil can be regarded as a semidrying oil while the other shows characteristics of a nondrying oil.
Aspekte der Qualitätssicherung thermischer Trennverfahren am Beispiel von Fraktionierkolonnen
Authors: Herrn‐Lng  , Fieg G. 
Published: November 2006

AbstractEs werden einige Aspekte der Qualitätssicherung von Produkten am Beispiel von Fraktionierkolonnen näher betrachtet. Eine wirtschaftliche und umweltgerechte Qualitätssicherung von Verkaufsprodukten sollte sich durch eine globale Betrachtung des gesamten Herstellprozesses auszeichnen. Hierzu werden Lösungsansätze aus den Bereichen der Prozeßführung und des zeitminimalen Anfahrens von Fraktionierungen angegeben. Sie tragen dazu bei, daß der Zeit‐ und Energiebedarf, die thermische Produktbelastung und die Menge an Zwischenprodukten minimiert werden.
Vergleichende Untersuchung von kommerziellen Fritiermedien
Authors: Schwarz K. , Schmauderer E. , Adam S. T. 
Published: November 2006

Abstract20 kommerzielle Fritiermedien (konsistente und semifluide) und 2 ‘High Oleic Sunflower Oils’ (HOS‐öle) wurden hinsichtlich Peroxidzahl, Rauchpunkt, Fettsäurezusammensetzung, Jodzahl, Schmelzpunkt sowie ihrer relativen Fritierstabilität (RFS) untersucht. Die RFS der Fette wurde anhand des Anstieges der Dielektrizitätskonstanten unter Fritierbedingungen ermittelt und betrug bei ungehärteten konsistenten Fetten (Palmfette) 9,5 bis 12,6 h, bei (z.T.) gehärteten konsistenten Fetten 14,6 bis 19,3 h, bei semifluiden Fetten 7,4 bis 17,4 h und bei HOS‐ölen 15h. Die Höhe des Gehaltes an mehrfach ungesättigten Fettsäuren (PUFA) korrelierte negativ (r=—0,89; p<0,01) mit der RFS von gehärteten konsistenten Fetten, semifluiden Fritiermedien und HOS‐ölen. Für Palmfette war ein davon abweichendes RFS/PUFA‐Verhältnis zu verzeichnen. Für alle Fritiermedien wurde eine signifikante Korrelation (r=—0,89; p<0,01) zwischen der RFS und der Anfangspolarität frischer Fette verzeichnet.
Analytik plasmalogenhaltiger Phosphatide aus Herzgewebe mittels extracellulärer Phospholipase A2
Authors: Stoll Ulrich 
Published: November 2006

AbstractDie Positionsisomerie von Fettsäuren in Phosphatidylcholin (PC) und Phosphatidylethanolamin (PE) von Membranen aus Schweineherz und Meerschweinchenherz wurde untersucht und das Phosphatidmuster erstellt. Zur spezifischen Freisetzung von Fettsäuren aus sn‐2 Position wurde Phospholipase A2 aus Schlangengift eingesetzt. Vor der A2 ‐Spaltung wurden die membranständigen Phospholipide mit 14C‐Palmitin‐bzw. 14C‐Ölsäure im in vitro‐Experiment markiert. Neben Diacylglycerophosphatiden kommen in Herzmembranen auch Alkenylacylglycerophosphatide (Plasmalogene) vor. Letztere werden von Phospholipase A2 im Zweiphasensystem sehr viel schlechter gespalten und wurden nach dünnschichtchromatographischer Abtrennung und Umesterung der Fettsäuren mittels GC charakterisiert. Das Fettsäuremuster von PC und PE wurde im Vergleich zu den freigesetzten Fettsäuren und den Lysoverbindungen charakterisiert. Bei Plasmalogenen wurden die den Kettlängen von C16;0 und C18:0 entsprechenden Aldehyde als Dimethylacetale im GC neben den Fettsäuremethylestern nachgewiesen. Die Alkenylethergruppierung scheint die Abspaltung der Fettsäure in sn‐2 Position durch Phospholipase A2 negativ zu beeinflussen.
Contribution of trans‐Fatty Acids from Vegetable Oils and Margarines to the Belgian Diet
Authors: De Greyt W. , Radanyi O. , Huyghebaert A. , Kellens M. 
Published: November 2006

AbstractNineteen commercial samples of vegetable oils and margarines marketed in Belgium (nine margarines, nineteen vegetable oils), Hungary (seven margarines) and Great‐Britain (three margarines) were analyzed by gas‐liquid chromatography for their trans‐fatty acid (TFA) content. For the vegetable oil samples under study, the TFA content ranged from 0.0–4.6% (mean: 1.1%, S.D.: 1.1%). Trans‐isomers in these samples were almost exclusively C 18:2 and C 18:3 isomers formed during high temperature refining. Trans‐isomers of the margarines were mainly C 18:1 isomers formed during hydrogenation. For the Belgian resp. Hungarian samples mean trans‐values of 6.36% (S.D. = 6.20%) resp. 14.06% (S.D. = 7.59%) expressed on fat basis were established. From these figures the average daily intake of TFA from margarines resp. vegetable oils by the Belgian population was calculated at 1.1 resp. 0.1g/person/day. When so‐called zero‐trans margarines (±0.5% TFA) are consumed, the trans‐intake can be reduced to about 0.1g/person/day.
Random interesterification of fat blends with alkali catalysts
Authors: Hurtová Silvia , Schmidt ŠTefan , Zemanovič Jaroslav , Sekretár Stanislav , Šimon Peter 
Published: November 2006

AbstractRandom interestification of fat blends, composed from vegetable oil and fully hydrogenated vegetable oil, catalyzed by sodium hydroxide and sodium methoxide, has been investigated. Sodium methoxide was used as a reference catalyst to evaluate the influence and the catalytic efficiency of NaOH on interesterification. Sodium hydroxide was found to be a suitable catalyst for this purpose. The choice of methods suitable for the investigation of interesterification reactions and characterization of the initial fat blends and their interesterified products is described. The randomization was followed by the changes in the triacylglycerol (TAG) composition of the fat blends determined by HPLC and high temperature GLC. This triacylglycerol composition of the original blends and the randomized products with the physical properties such as melting behaviour, crystallization and solid fat content were compared. The results show that the randomization of vegetable oil ‐ fully hydrogenated vegetable oil fat blends in various ratios can be used to produce fats with desired physical and nutritional properties.
Partition behaviour of antioxidative phenolic compounds in heterophasic systems
Authors: Schwarz Karin , Frankel E. N. , German J. B. 
Published: November 2006

AbstractDifferences in the efficiency of antioxidants in dispersed lipid systems may be related to the differential solubility of the antioxidants within the physically distinct phases of colloidal food systems. This study determined the partitioning of antioxidants in water/oil systems, surfactant solutions (dodecyltrimethylammonium bromide, DTABr, sodium dodecylsulfate, SDS, polyoxyethylenesorbitan monolaurate, Tween 20), and emulsions. There were significant differences in the partition of the antioxidants between oil, water and interfacial phases both as a function of pH and surfactant. The proportions of hydrophilic antioxidants (ferulic acid, caffeic acid, gallic acid, propyl gallate, catechin and Trolox) showed significant decreases in the aqueous phase when lowering the pH from 7.0 to 3.0 in Tween 20 emulsions. DTABr lowered the proportion of all antioxidants in the unbuffered aqueous phase to a higher extent than SDS or Tween 20. Changing the ionic strength (5mM NaCl to 50mM NaCl) did not cause significant differences in water/oil systems. Therefore, the effectiveness of hydrophilic antioxidants in heterophasic systems is influenced by their partition into the different phases of water/oil, surfactant and emulsion systems.
Relationships among the variables involved in the physical refining of olive oil using nitrogen as stripping gas
Authors: Ruiz‐Méndez M. V. , Garrido‐Fernandez A. , Rodriguez‐Berbel F. C. , Graciani‐Constante E. 
Published: November 2006

AbstractThe use of nitrogen as stripping gas has been proposed as an interesting alternative to steam in physical refining and deodorization. A 23 experiment has been carried out with olive oil in a 200 kg discontinuous deodorizer in order to study the relationships among the independent variables involved in the physical refining process ‐ nitrogen flow, temperature and oil load. The results have shown that at about 245°C and with a nitrogen stripping gas flow of 1500 l/kg.h it is possible to get refined oil with less than 0,4% of free fatty acids and quality indices adjusted to the ECC standards. Using these conditions the acidity is practically independent of the oil load within the limits of the experiment (125–175 kg of oil load).