bluuebunny/crossref_metadata_2025_split huggingface dataset:
Practical aspects of hydrogenation and soybean salad oil manufacture
Authors: Hastert R. C. 
Published: March 2007

AbstractMost edible oils are hydrogenated in batch‐type slurry converters similar in basic design to those employed when the process was first commercialized in 1911. One major company uses a proprietary continuous slurry process. Other novel batch and continuous slurry systems are available but have not enjoyed significant commercial success. Fixed bed hydrogenation has not been seriously investigated but offers intriguing possibilities. Energy economy is assuming ever greater importance in the design of hardening systems. The accelerated growth of hydrogenation since the 1940s parallels the rapid increase in soybean oil use. In part, it reflects the flavor instability of soybean oil caused by its linolenic ester. When this triunsaturate is lowered by hydrogenation to ca. 3%, a high‐quality soybean salad oil can be produced. Standard hydrogenation and separation techniques work well. New separation equipment and processes are entering the marketplace.
Deodorization and finished oil handling
Authors: Gavin Arnold M. 
Published: March 2007

AbstractDeodorization is the final processing step in the production of edible oil products. Chemical/physical aspects of deodorization and mechanical design of deodorizers are explained, including chemical analysis of feedstock, finished product and by‐products. This includes normal operating standards and means of correcting off specification operation. Operating procedures, labor requirements and maintenance are reviewed. Finished oil handling includes use of antioxidants, inert gas addition, pipelines and storage facilities. Emphasis is on the practical operations of deodorization and finished soybean oil handling.
The art of soybean meal and hull grinding
Authors: Thomas G. R. 
Published: March 2007

AbstractGrinding soybean meal and hulls may be considered an art—rather than a pure science—because of the need to blend properly all of the parameters involved to produce the desired finished product. Grinding soymeal for a protein supplement to animal feed is best achieved by using a side‐fed mill, with plenty of air throughput and a large screen area. However, for the fine grinding of soymeal or isolate products (50‐mesh or finer), an impact turbo mill with closely controlled clearances is generally used. Soybean hull grinding requires a mill with a high hammer‐tip speed, wear‐resistant grinding elements, good air flow, and again, large screen area. The size and speed (rpm) of each mill in a system is usually a function of the location of the mill in the system, and the type of system selected to deliver the desired finished product.
Effects of processing on quality of soybean oil
Authors: Sleeter R. T. 
Published: March 2007

AbstractThe fate of major and minor components of soybean oil is examined at each stage of processing. Relationships are then drawn upon the effect on the quality of finished oil. General topics covered are (a) triglycerides and polyunsaturated fatty acids, (b) free fatty acids, (c) mono‐ and diglycerides, (d) phospholipids, (e) minor constituents, such as tocopherols, color bodies, and metal ions, (f) rearrangement and decomposition products, (g) foreign or toxic compounds not native to soya and (h) other additives, such as refining aids.
Soybean oil in Brazil and Latin America: Uses, characteristics and legislation
Authors: Pregnolatto W. 
Published: March 2007

AbstractThe soybean was introduced into Brazil in 1882. The oil content of different varieties of soya is ca. 22.5% w/w. Now, soya oil is the most popular oil in Brazil. Food standards legislation has been enacted for soya oil and its hydrogenated products in Brazil and the rest of Latin America.
Relative nutritional value of various dietary fats and oils
Authors: Masson L. 
Published: March 2007

AbstractThe dietary and nutritional role of fats and oils is quite complex, as evident in the new biological findings about some of their components that are essential to man. Fats and oils must be considered for both their quantitative and qualitative aspects, their fatty acid compositions and relationships with average diets in different countries should be emphasized. Because of some adverse physiological effects ascribed to saturated fatty acids, a tendency to increase the intake of polyunsaturated vegetable oils has occurred to provide a good source of essential fatty acids, mainly linoleic acid. However, saturated fats still are an important part of the diet in developed countries, especially “invisible” fats. Research must continue that is related to modifications fats and oils undergo during industrial processes which affect their nutritional value. Compositions of many fats and oils are provided.
Metals in soybean oil
Authors: Flider F. J. , Orthoefer F. T. 
Published: March 2007

AbstractCertain metals often produce deleterious effects when present in soybean oil. Trace quantities of copper, iron and manganese dramatically reduce the oxidative stability of edible oils. The presence of calcium and magnesium in crude oils reduces the efficiency of degumming and refining operations. Sodium soaps reduce bleaching efficiency by inactivating adsorption sites on bleaching earth. Phosphatides or phosphorous containing lipids exert a poisoning effect on hydrogenation catalysts. Nickel, an artifact of hydrogenation, must be removed from the oil for health, stability and safety considerations. This paper provides an overview of the various effects of metals on processing and stability, describes how to inhibit or diminish their activity, and discusses various analytical techniques for identification and quantitation of the metals present in soybean oil.
Nutritional consequences of processing soybean oil
Authors: Hunter J. Edward 
Published: March 2007

AbstractA major objective of commercial processing of soybean oil into edible products is to remove unwanted impurities from the oil with the least possible effect on nutritional quality of the oil. Soybean oil is an excellent dietary source of essential linoleic acid and also of tocopherols, which serve as sources of vitamin E and natural antioxidants. The data presented in this report indicate that the nutritional quality of soybean oil is largely retained after typical commercial processing conditions. Hydrogenation does reduce the level of essential fatty acids; however, typical commercial salad and cooking oils and shortenings made from partially hydrogenated soybean oil retain nutritionally significant levels of essential fatty acids. Tocopherols also are present at high levels in the finished oil. Among the unwanted components of crude soybean oil which are effectively removed by processing are pesticide residues, phosphatides, free fatty acids, color pigments, and compounds causing objectionable odors and flavors.
Studies on lipid responses to interesterified soya oil‐butterfat mixture in hypercholesterolemic rats and human subjects
Authors: Mukherjee S. , Sengupta S. 
Published: March 2007

AbstractInteresterified soya‐butterfat feeding significantly decreased serum cholesterol in humans and in experimental rats. This decrease was more effective than when simple mixtures of the two fats were fed. Studies with the experimental rat indicate higher rates of side‐chain degradation of cholesterol as well as 7‐α‐hydroxylation of cholesterol when interesterified fats replace a mixed fat regimen. The lowering of serum cholesterol parallels the decrease in concentration of fully saturated glycerides and redistribution of myristic acid from the 2‐position in the glyceride to 1‐ and 3‐positions of glycerides following interesterification.
Soybean meal in calf milk replacers
Authors: Barr G. 
Published: March 2007

AbstractMajor research efforts by university and industry workers throughout the world have been directed toward improving the utilization of soybean protein by the calf. This paper reviews the literature and summarizes the questionable characteristics and methods of improving utilization of soya protein sources for young calves. Current application of soya protein in calf milk replacers is discussed.
Processing for production of edible soya flour
Authors: Milligan E. D. , Amlie J. H. , Reyes J. , Garcia A. , Meyer B. 
Published: March 2007

AbstractConventional soybean processing plants, as normally designed and constructed for production of animal feeds, are not suitable for production of edible soya flour without some modifications being made in equipment, process design and operating procedures. All sections of the plant are involved, from receiving and bean storage to final products handling. Experiences from four edible soy plants are described: one is part of a new processing complex, the others are conversions of existing, older processing plants. All are in commercial operation. The processing requirements for production of edible soya flour are reviewed and described with special reference to their application in the plants under study. Any conventional soybean processing plant that is normally well operated can be modified to permit production of edible soya flour.
Soya protein products for institutional feeding systems
Authors: Pereira L. , de Campos S. D. S. 
Published: March 2007

AbstractThis paper deals with aspects of the production and use of soybeans in Brazil, and the contribution by the Instituto de Tecnologia de Alimentos, ITAL, to the research and development of popular institutionalized products, based on soybeans. Two programs for food supplementation, one on a national level, and the other on a regional level, are described. All the products utilized contain soybeans as a protein source, and are directed at 6‐to‐14‐yr‐olds. The paper also describes products that the food industry has commercialized for the official institutional programs, industrial and hospital restaurants. The report also shows the results of a campaign to increase the use of soybeans by the population.
Nutritional qualities of soya protein as affected by processing
Authors: Del Valle F. R. 
Published: March 2007

AbstractThe nutritional qualities of soybean proteins are basically determined by amino acid patterns, amino acid availabilities (digestibility) and contents of biologically active components. Of these factors, the last two are most affected by processing conditions, whereas amino acid analysis is least affected, although it too may be modified in those cases in which soybean proteins are fractionated. In the preparation of the large variety of soya products presently available, soybeans are subjected to many different processes, all of which are discussed. Heat treatment appears to be the process which most affects protein nutritional quality; generally, quality first increases with heat treatment due to inactivation of biologically active factors, passes through a maximum and then decreases due to destruction and/or inactivation of essential amino acids such as cystine and lysine. Other processes affect protein nutritional quality to different degrees, inasmuch as they affect amino acid analysis, digestibility and content of biologically active components. When soybean proteins are used to extend animal proteins, supplement other vegetable proteins, or in vegetable protein mixtures, nutritional quality of the combined proteins appears to be affected in the same manner as that of soya proteins alone.
Restrictions on using soya proteins in foods in Latin America and the world
Authors: de Buckle T. S. 
Published: March 2007

AbstractPotential applications of soybean protein in developing countries are generally very different from those in industrialized countries with the exception of foods demanded by state feeding programs. Hence, the way restrictions affect usage and consumption of soya proteins varies greatly in the two types of regions. This paper discusses those factors that can restrict the soybean protein usage related to acceptability, price and legislation. A general discussion of these factors is given, followed by a brief analysis of experiences in Latin America. This analysis illustrates the interactions existing among the three factors under consideration, and the important role that market development techniques and integrated food and nutrition policies may play in the promotion of highly nutritious and relatively low‐cost foods that use soya proteins.
Utilization and quality standards of vegetable proteins for foods in Japan
Authors: Kanda H. 
Published: March 2007

AbstractApproximately 50,000 metric tons of vegetable proteins were produced from soyabeans and wheat in Japan in 1978. Soyabean and wheat proteins have mainly been used for meat and fish paste products in similar supplemented rates. The Japan Vegetable Protein Food Association, established in 1975, has promoted development of vegetable proteins in cooperation with the Japanese government. Most of the vegetable protein producers participate in this association. Quality standards have been established for vegetable proteins to permit their use in various processed foods guaranteed by the government under the Japan Agricultural Standards (JAS) program. The current state of vegetable protein uses and the quality control system operated in cooperation between the producers and the Japanese government will be discussed.
What's holding up the introduction of soya into the human diet in Latin America?
Authors: Harrison G. K. 
Published: March 2007

AbstractThe introduction of soya into the human diet in Latin American countries suffers the same problem as foods with similar characteristics. The private industry soon finds that it is much easier to put “fun foods” into the market than it is to try to enrich a product and advertise the fact. Getting involved with the “heavy” subject of nutrition means having difficulties with the health authorities. There seems to be no national nutrition program working in Latin America that is truly effective in alleviating malnutrition. Causes for failure of programs are: substantial funding is spent in research, scientists work hard to solve malnutrition, then someone or something actively opposes introducing new soya technologies or there is an effective argument that a national program cannot be based on imported products. With a world population of 4,000 million and growing at a daily rate of 200,000, food and nutrition must have top priority in national planning.
Requirements for foods containing soy protein in the food for peace program
Authors: Bookwalter G. N. 
Published: March 2007

AbstractUnder the Food for Peace Program, whole grains, milled wheat flour, milled rice, soybean oil, soybean flour, nonfat dry milk, soyacontaining blended food supplements, and soya‐fortified processed foods are provided by the U.S. to needy people abroad to alleviate malnutrition. These commodities are used in maternal/child health programs, school feeding, food for work projects and disaster relief. The wide diversity of nutritional requirements and traditional food preferences has led to development of nine soya‐containing food types, which are used in the PL‐480 Title II donation program as blended food supplements or fortified processed foods. Research studies have led to the development of product specifications. Blended food supplements include the standardized mixtures of corn‐soya‐milk (CSM), instant CSM, wheat‐soy blend and whey‐soy drink mix. These foods, developed to fulfill the nutritional requirements of preschool children, contain from 17.5 to 29.7% either toasted‐defatted or equivalent full‐fat soya flour, along with vitamins and minerals. In addition, 4–19% soya oil is added to improve caloric density. These products contain 19 or 20% minimum protein and 6 or 19% minimum fat content. Fortified processed foods include soya‐fortified bulgur (SFB), soya‐fortified bread wheat flour (SFWF), soya‐fortified cornmeal (SFCM), soya‐fortified sorghum grits (SFSG), and soya‐fortified rolled oats (SFRO). These foods contain toasted soya flour, grits, or flakes added at 12–15% levels. Fortified foods are generally consumed by people other than infants.
Soybeans and soy products in the feeding of children
Authors: Torún B. 
Published: March 2007

AbstractSoya products are used in infant formulas, hypoallergenic foods and vegetable mixtures mainly because of their good protein quality. They have good potential in feeding children from birth to adolescence and seem to satisfy the needs for total nitrogen and essential amino acids when ingested in adequate amounts. Other factors, however, must be considered for their use. The availability of calcium and phosphorous from soy formulas may be inadequate to support for any length of time the rapid bone mineralization of growing premature infants and should thus be fed to such infants only for a few weeks as therapeutic agents rather than as routine feeding formulas. Allergy to soya exists and may be serious, especially among infants with severe allergy to cow's milk. Industrial processing may affect the quality of soya protein and it can produce allergenic substances in some protein foods. Thus, it may be necessary to evaluate the overall nutritional quality of new soya products before recommending their use. The effect of methionine supplementation on soya protein quality is not clear but it may be advisable in infant formulas. Soybean protein has great advantages when it is part of a food or a food system, particularly those based on cereal grains. Finally, the prevention by soya formulas of diarrhea induced by phototherapy is interesting, but its overall metabolic implications need further study.
Flatulence caused by soya and its control through processing
Authors: Rackis J. J. 
Published: March 2007

AbstractElimination of flatulence is a challenging practical problem associated with the comsumption of soybeans as well as other food legumes and other selected foodstuffs. The problem is compounded by the variability in susceptibility among individuals. Research has established that the oligosaccharides—verbascose, stachyose, and raffinose—are the major cause of soybean flatulence. They escape digestion and are fermented by intestinal microflora to form excessive amounts of carbon dioxide and hydrogen. Hot water treatment, aqueous alcohol extraction, and isoelectric protein precipitation processes have been adapted to produce flatus‐free products commercially. At the household level, soaking combined with germination appears to be a practical means of producing soybean sprouts having low flatus activity. Food legumes, which include some oil‐seeds, peas, and beans, as well as selected vegetables, contain enough of the oligosaccharides—verbascose, stachyose, raffinose—to be a major cause of flatulence in humans and animals. In the absence of alpha‐galactosidases in the mammalian intestinal mucosa, these oligosaccharides escape digestion and are not absorbed. As a consequence, the active microflora in the ileum, colon, and fecal matter of the large intestine ferment them to form excessive levels of rectal gas, primarily carbon dioxide and hydrogen. In some instances, undigested starch and other carbohydrates contribute to the flatulent effect of diets. With 70% of the world's population being lactase‐deficient (hypolactasia), susceptibility to flatulence would be more widespread with diets containing both food legumes and milk products.Use of food additives, antibiotics, and phenolic compounds to inhibit flatulence is not a practical approach. However, soya processing technology used to manufacture protein concentrates and isolates can be adapted to produce flatus‐free products from other food legumes. Hot water treatment, aqueous alcohol extraction, or isoelectric protein precipitation insolubilizes most of the protein and removes the oligosaccharides. Tempeh and tofu are two other soya products that exhibit little or no flatus activity. Soaking, fermentation, enzymatic hydrolysis, and germination can also be used to eliminate oligosaccharides. Tests with humans and rats indicate that a combination of such processes can be used to reduce flatus activity. The beneficial effects of germination on flatulence, often conflicting and contradictory, have been attributed to failure to control conditions that ensure removal of most of the oligossaccharides. Whether the high‐molecular‐weight soybean polysaccharides (dietary fiber), which normally do not cause flatulence, can be modified during germination to become substrates for flatus production by the intestinal microflora is not known. Such an effect could compensate for the loss of stachyose and raffinose.
Gas chromatographic identification of fatty acids, fatty alcohols, and hydrocarbons ofHibiscus rosa‐sinensis leaves
Authors: Srivastava D. N. , Bhatt S. K. , Udupa K. N. 
Published: March 2007

AbstractHibiscus rosa‐sinensis leaves (family Malvaceae) were analyzed for their fatty acid, fatty alcohol, and hydrocarbon contents. Wax hydrocarbons ranging from C16 to C32 with C23, C25, C27, and C31 as major components and wax alcohols between C21 and C30 with C26, iso‐C28, and iso‐C30 as major components were found to be present in the petroleum ether fraction of the leaves. Fatty acids ranging from C8 to C28 with C8, C12, C14, C16, and C18:2 as major components were found in the combined form. Two cyclic acids, sterculic and malvalic, have also been identified.
Phenothiazine derivatives as new antioxidants for the autoxidation of methyl linoleate and their reaction mechanisms
Authors: Fukuzumi K. , Ikeda N. , Egawa M. 
Published: March 2007

AbstractThe effect of new antioxidants, such as phenothiazine derivatives, on the autoxidation of methyl linoleate was evaluated by estimating the induction period using the weighing method. Peroxide values (iodometry and IR), refractive indices, mol wts, and UV and IR spectra were measured to investigate the extent of the autoxidation. The induction period evaluated from the weighing method gives almost the same value as that from the peroxide values. It was shown that some new phenothiazine derivatives are remarkably effective antioxidants, and, besides, the mechanism for the autoxidation of methyl linoleate containing phenothiazine derivatives as antioxidants is probably of the same type as that for the substrate alone. This study also investigated the reaction mechanism of phenothiazine derivative antioxidants by determining the electron spin resonance spectra for the antioxidants in the autoxidation of methyl linoleate. Then, the following mechanism was proposed. That is, within the induction period, these inhibitors hold stable nitroxide radicals (>NO*) in the reaction between the antioxidant amino radical (>N*), produced by the reaction of the antioxidant with ROO* or O2, and the peroxy radical (ROO*). Besides, the more superior the phenothiazine derivative antioxidant, the more inactive the antioxidant makes oxygen and the peroxy radical for the methyl linoleate autoxidation and also for the antioxidant oxidation.
Improvement of the direct GC analysis of vegetable oils’ volatile profile by a poly MPE‐tenax GC column
Authors: Williams Joseph L. , Wille Jean H. 
Published: March 2007

AbstractA Poly MPE‐Tenax column has been successfully incorporated in Dupuy's method of direct GC analysis of volatiles in vegetable oils. This column provided a considerable reduction in column bleed, speed of analysis, and improved adsorptivity of volatiles, quantitation, and consistency of integrator counts.