bluuebunny/crossref_metadata_2025_split huggingface dataset:
Atmospheric‐pressure ionization mass‐spectrometric analysis of new anionic surfactants: The alkylpolyglucoside esters
Authors: Facino Roberto Maffei , Carini Marina , Depta Gabriele , Bernardi Paolo , Casetta Bruno 
Published: June 2007

AbstractAtmospheric‐pressure ionization mass spectrometry has been successfully applied to characterization of a new class of anionic surfactants, the alkylpolyglucoside esters of sulfosuccinic, citric and tartaric acid. Complex mixtures of final and intermediate products were injected directly into the ion source without prior chromatographic separation. The constituents were identified on the basis of quasi‐molecular ions: cationized ions or solute‐solute cluster ions in positive‐ion mode, and deprotonated ions in negative‐ion mode. The mass‐spectrometric data show that all three final products contain one nonionic and two different types of anionic surfactants. The “real time,” highly sensitive mass‐spectrometric approach proposed here is well suited for quality control testing of tensides, to ensure the safety of the final product, and for the validation of the manufacturing process, because it is able to identify the individual components of the mixture.
Protease stabilization by highly concentrated anionic surfactant mixtures
Authors: Lalonde Jim , Witte E. Jane , O’Connell Mary L. , Holliday Lynn 
Published: June 2007

AbstractWe have found that anionic surfactants such as linear alkylbenzene sulfonate (LAS) can solubilize proteases in a substantially nonaqueous environment without loss of proteolytic activity. Moreover, in mixtures of anionic and nonionic surfactants with a moderate amount of water (water less than 30 wt%), controlled levels of LAS and water solubilize proteases; yet, in these concentrated surfactant mixtures, enzymes maintain their activity for extended periods. Experimental design techniques have been used to delineate the relationship between protease stability and the water, pH and anionic surfactant levels in these surfactant concentrates. As the sum of water and LAS levels is increased, maximum enzyme stability is observed, after which stability falls off. At low water and LAS levels (sum of both <20%), protease solubility is low, while at high levels of water and LAS (sum of LAS and water >45%), denaturation predominates. Additionally, we have developed a new and simple method to predict protease stability by which a synthetic peptide is used to measure protease activity directly in the surfactant concentrate. From the application of this new technique to our system and to commercial liquid detergent formulations, it is apparent that water facilitates the loss of activity of proteases in surfactant concentrates by increasing the rate of autolysis.
Enzymatic synthesis of polyglycerol‐fatty acid esters in a solvent‐free system
Authors: Charlemagne D. , Legoy M. D. 
Published: June 2007

AbstractThe enzymatic transesterification of fatty acid methyl esters from vegetable oil and polyglycerol has been successfully performed in the presence of Lipozyme without any solvent. The optimal conditions to obtain a mixture with lipophilic tensioactive properties were found to be a molar ratio of fatty acid methyl esters and polyglycerol of 1.33:1 at 60°C. Evaporation of the methanol produced in this reaction increased the yield of the reaction. Moreover, for this reaction, adsorption of the polyol on silica gel prior to the transesterification allowed the completion of the reaction and improved the kinetic properties. Hydrophile‐lipophile balance and surface activity of the polyglycerol esters were measured to determine the emulsifying properties of these molecules.
Reaction of sodium perborate with a chlorinated cyclic hindered amine (TMP‐Cl): I. Quantitative evaluation of active oxygen species in fabric bleaching
Authors: Fujiwara Masami , Tamura Takamitsu , Akabane Yasuhiro 
Published: June 2007

AbstractThe reaction of N‐chloro‐4‐hydroxy‐2,2,6,6‐tetramethylpiperidine (TMP‐Cl) with sodium perborate (PB) was investigated with special reference to the generation of singlet oxygen and the possible application to a new oxidative bleaching process. Generation of the singlet oxygen (1O2), the hydroxyl radical (HO·) and superoxide anion radical (O2·−) in the PB/TMP‐Cl mixed solution was confirmed by the trapping reagent method. From the results of another experiment, in which the bleaching abilities of each active oxygen species were confirmed, the main active oxygen species contributing to the bleaching of purpurogallin, the skeleton of black tea pigment, in the PB/TMP‐Cl system was concluded to be1O2.
Influence of 2‐phenyl alkane and tetralin content on solubility and viscosity of linear alkylbenzene sulfonate
Authors: Cohen L. , Vergara R. , Moreno A. , Berna J. L. 
Published: June 2007

AbstractCloud and clear points and viscosities of linear alkylbenzene sulfonates (LAS) have been determined as a function of 2‐phenyl alkane and/or tetralin content over a wide interval. While the 2‐phenyl content significantly affects the solubility, tetralins have a marked depressive effect on viscosity. The investigation has established that LAS solubility can be explained by assuming eutectic types of isomer and homolog mixtures, which are dependent on internal to external isomer ratios.
Aggregation of unsaturated long‐chain fatty alcohols in nonaqueous systems
Authors: Dunn R. O. , Bagby M. O. 
Published: June 2007

AbstractAggregation and related phenomena in nonaqueous binary and ternary solutions containing unsaturated long‐chain fatty alcohol amphiphiles have been studied. Six C18 fatty alcohols were studied—oleyl alcohol (9Z‐octadecen‐1‐ol), elaidyl alcohol (9E‐octadecen‐1‐ol), linoleyl alcohol (9Z, 12Z‐octadecadien‐1‐ol), elaidolinoleyl alcohol (9E, 12E‐octadecadien‐1‐ol), linolenyl alcohol (9Z, 12Z, 15Z‐octadecatrien‐1‐ol) and elaidolinolenyl alcohol (9E, 12E, 15E‐octadecatrien‐1‐ol). Equivalent conductivity and photon correlation spectroscopy confirmed that unsaturated long‐chain fatty alcohols form large and polydisperse aggregates in methanol. Critical micelle concentration (CMC) results showed that the degree of unsaturation and configuration of the double bonds in the fatty alcohol significantly influences aggregation. Aggregation of oleyl alcohol in a series of straight and branched medium‐chainlength (C3‐C8) alkanol solvents was studied. For shorter‐chained alkanols (C1‐C4), decreasing solvent dielectric constant decreases the CMC; however, for longer‐chained alkanols (C4‐C8), no significant effects occurred on the CMC. The effect of solubilized soybean oil on the viscosity of long‐chain fatty alcohol/methanol solutions was also analyzed. Relative viscosity results were consistent with those expected for microemulsions. Although preliminary in nature, these results generally support the notion that soybean oil is solubilized by incorporation into large soybean oil‐in‐fatty alcohol aggregates in methanol solvent, resembling a nonaqueous detergentless microemulsion.
Study of the ditallowdimethylammonium chloride interaction with cellulose
Authors: Crutzen André M. 
Published: June 2007

AbstractFrom a theoretical standpoint, the driving force for the deposition of ditallowdimethylammonium chloride (“DTDMAC” or “quat”) onto cotton must be distinguished from the nature of its interaction with cellulose. We found that the driving force is purely hydrophobic. Due to its strong hydrophobicity, DTDMAC is expelled out of the aqueous rinse bath and deposits onto available surfaces. Besides its tendency not to leave the cotton surface and return to solution (hydrophobic effect), it binds to cellulose by weak London dispersion forces. A strong Coulombic interaction occurs only when a negative charge is present. Consequently, the strong affinity of DTDMAC for cellulose mainly results from the large specific surface area of the fiber; negative charges play a secondary role. Much experimental evidence supports the hydrophobic nature of DTDMAC adsorption onto cellulose. DTDMAC deposits onto charge‐free surfaces; its deposition is mainly governed by the available surface area, not by the surface nature. The hydrophobic nature of the interaction of DTDMAC with cotton may be displayed and distinguished from electrostatic binding. Structural effects demonstrate the correlation between hydrophobicity, deposition and the softening power of quaternaries. This model proposes a single mechanism to account for the deposition of DTDMAC onto cotton and synthetics. It is consistent with experimental facts that remain unexplained by the electrostatic model.
The interaction between co‐polymer of vinylpyrrolidone and vinylacetate and anionic surfactants in aqueous solutions
Authors: Esumi Kunio , Maekawa Tetsuya 
Published: June 2007

AbstractThe interaction of co‐polymers of vinylpyrrolidone‐vinylacetate with anionic surfactants, such as lithium dodecyl sulfate (LiDS), lithium perfluorooctane sulfonate (LiFOS) in aqueous solution, has been studied. When the content of vinylacetate in the co‐polymers increases, reduction in the surface tension of co‐polymers alone becomes significant. In mixtures of co‐polymers and surfactants, co‐polymer‐LiFOS complexes are formed at lower surfactant concentration than that of co‐polymer‐LiDS. The micropolarity of the co‐polymers‐surfactant complexes depends on the composition of co‐polymers and is higher for co‐polymer‐LiFOS than that for co‐polymer‐LiDS. Further, the solubilization behavior of α‐(o‐tolylazo‐)‐β‐naphthylamine (Yellow OB) (Tokyo Kasei Co., Ltd., Tokyo, Japan) in the co‐polymer‐surfactant complexes is almost independent of the co‐polymer composition, but different from the surfactants, where a very low solubilized amount of Yellow OB is observed for co‐polymer‐LiFOS.
Purification of erucic acid by low‐temperature crystallization
Authors: Hagemann J. W. , Mikolajczak K. L. , Wolff I. A. 
Published: June 2007

AbstractPurification of crucic acid for laboratory use by low‐temperature crystallization from aqueous acetone, ethanol, and methanol has been investigated. Two crystallizations of technical grade commercial acid (76舑86%) from acetone‐water (5蝘1) provided products of 94舑98% purity, depending on the original composition; residual impurities were primarily C20 monoene and C22 saturated acids.
Graphic aid for interpreting gas chromatograms
Authors: Evans C. D. , Cooney Patricia M. , Panek E. J. 
Published: June 2007

AbstractA simple semilogarithm plot of elution volumes can be constructed as an aid to identify components that are members of the same homologous series. This technique is especially useful in organoleptic and flavor studies for identifying small peaks in any gas chromatogram. The method is applicable to chromatograms containing 20 or more peaks, which do not have to be completely resolved. Any member of the homologous series within 4 or 5 carbons of the unknown can be used as a standard for identification. The tentative plots also help in examining chromatograms obtained with hydrogen flame or with ॆ ray‐type detector equipment where samples are too small for collection and identification by chemical and physical tests.
Flash desolventizing defatted soybean meals washed with aqueous alcohols to yield a high‐protein product
Authors: Mustakas C. , Kirk L. D. , Griffin E. L. 
Published: June 2007

AbstractA vapor‐type desolventizer was developed previously at this laboratory to recover hexane and concentrated alcohols from soybean mares. The work reported in this paper extends the application of this unit to the recovery of dilute alcohols. Soybean protein meals washed with aqueous alcohols are debittered to yield a better flavored product with a significant increase in protein content. The protein of defatted meal was increased from about 50 to 70 or 75% by washing with methanol, ethanol, or isopropyl alcohol in a concentration range of 50舑70%. System modifications and critical variables were investigated so as to minimize residual alcohol and to yield a free‐flowing homogeneous product. Residual alcohol in the desolventized flakes was 0.25舑1.0%. Facility of removal followed the order舒methanol, isopropyl alcohol, and ethanol. Two‐stage flash desolventization as well as the use of the more dilute alcohols resulted in lower residual alcohol content of the desolventized product. After a minimum value for residual alcohol in the flakes is reached, further removal is difficult. However, water continues to be removed so that the alcohol water ratio becomes higher with an increased vaporization force as with increased temperature. It is postulated that the alcohol is held by adsorption or hydrogen bonding. The desolventized products analyzed: protein 72舑77%; Nitrogen Solubility Index 4舑16; water absorption values 328舑410%. The products were light‐colored, granular, and free flowing. The soybean flakes extracted with methanol exhibited the best flavor.
A comparison of several analytical techniques for prediction of relative stability of fats and oils to oxidation
Authors: Pohle W. D. , Gregory R. L. , Taylor J. R. 
Published: June 2007

AbstractThree analytical methods proposed by various workers for predicting the relative stability of fats and oils to oxidation have been compared on a series of samples. The Eckey Oxygen Absorption, the modification of the A.S.T.M. Oxygen Bomb (4), and the Active Oxygen Method (AOM) were applied to combinations of animal and vegetable fats and oils, with and without added monoglycerides and antioxidants. The results indicate that the Eckey Oxygen Absorption and modified ASTM Oxygen Bomb methods are more precise than the AOM method, and more in keeping with the experience in the fat and oil field in relation to actual performance stability than the AOM. Experimental relationships of these factors and methods to shelf life storage studies measured organoleptically will be the subject of a later paper.
Oil characteristics of Iranian walnuts
Authors: Mehran Mostafa 
Published: June 2007

AbstractFatty acid composition, iodine value, refractive index, and saponification value of walnuts from six Iranian cultivars ofJuglans regia grown in one region were determined. Results do not differ considerably, except for one cultivar. These data are compared with those reported in the literature for walnuts from other origins. Acidity and peroxide value of 4 and 9 month old walnuts also were determined. All samples had low acidity; but their peroxide values were rather high, and rancidity was organoleptically detectable in most cases.
Biodegradable surfactants derived from corn starch
Authors: Throckmorton Peter E. , Egan Richard R. , Aelony David , Mulberry Gayle K. , Otey Felix H. 
Published: June 2007

AbstractPolyol glucosides, prepared by reacting corn starch with ethylene glycol or glycerol, were used to make biodegradable surfactants. The hydroxyl sites of the glycosides were first partially polyalkoxylated with ethylene oxide or a mixture of ethylene and propylene oxides. The resulting derivatives then were reacted with various long chain epoxides or fatty esters. A good hydrophilic‐lipophilic balance in these products was achieved by controlling the number of alkoxide and aliphatic groups/anhydroglucose unit. Surface active properties of these products were destroyed rapidly by the bacteria of an activated sludge. This excellent biodegradability property was attributed to the presence of the glycoside unit.
Effects of extraction, solvents, cold pressing, and period of storage upon oven stability of raw peanut oil
Authors: Brown David F. , Cater Carl M. , Mattil Karl F. 
Published: June 2007

AbstractKeeping time (oven stability, 60 C), oleate/linoleate ratios, peroxide values, and free fatty acid numbers were determined on oils from 5 peanut varieties grown at 2 Texas locations in 1972. Cold‐pressing within polyethylene bags (bag‐pressing) resulted in increased oven stabilities and better correlations between oleate/linoleate ratios and oven keeping times in comparison to cold‐pressed oils. Average relative storage stabilities for the solvent extracted oils were: chloroform‐methanol (3:1) ≫ cyclohexane ≈ ether > acetone ≈ bag‐pressed > cold‐pressed. Correlations of oleate/linoleate ratios and keeping times were increased using low peroxide ether in place of reagent grade ether. Extracted oils from samples including skins appeared to have longer keeping times than those minus skins. Oven keeping times and correlations with oleate/linoleate ratios decreased with extended peanut storage times (11 months), but the use of chloroform‐methanol tended to compensate for this effect. For samples taken from storage after 3 and 6 months, the following average correlations were obtained: bag‐pressed, 0.27; chloroform‐methanol (without skins), 0.87; chloroform‐methanol (with skins), 0.90; ether (reagent), 0.49; ether (low peroxide), 0.89; cyclohexane, 0.87; and acetone, 0.62. Generally poor correlations were found between oven stability and peroxide and free fatty acid numbers. Differences in the degree to which minor components are extracted from the cotyledons and skins, interaction between the oils, and residual traces of solvents or trace impurities in solvents were suggested as possible factors leading to differences in keeping times of solvent extracted oils.
Soybean oil in dried egg mixes
Authors: Evans C. D. , Warner K. , Boundy K. , List G. R. , Cowan J. C. , Dizikes J. 
Published: June 2007

AbstractDried egg mixes prepared commercially with hydrogenated‐winterized soybean, corn, or cottonseed oils were evaluated for initial flavor and for flavor storage stability. Quality evaluations were made on products from two processing plants; flavor, color, stability, and mix volumes were determined periodically during storage at 100 F for 1 year. All mixes contained 15% of the specified oil and were air‐packaged in 6 oz laminated foil pouches. Replicated triangle flavor tests on reconstituted dried eggs (scrambled) indicated that neither an analytical‐type taste panel nor a palatability panel could distinguish between the mixes containing the different vegetable oils. All samples, regardless of oil component, deteriorated at ca. the same rate when stored at elevated temperatures. Minor differences in flavor scores, color indices, and mix volumes were noted in samples stored at 100 F for 9 or 12 months. A dried egg mix made with hydrogenated‐winterized soybean oil could not be distiguished, after 4 months’ aging at 100 F, from a fresh (unaged) mix made with corn oil. After 6 months’ storage at 100 F all aged mixes, regardless of the vegetable oil used in their preparation, could be distinguished from the fresh corn oil mix.
Analysis of low condensed components in condensates of mixtures of β‐napthalenesulfonic and β‐methylnaphthalenesulfonic acids with formaldehyde
Authors: Fudano Shintaro , Miyabata Yoji , Konishi Kazuo 
Published: June 2007

AbstractThe low condensed components in the condensates of mixtures of β‐naphthalenesulfonic acid and β‐methylnaphthalenesulfonic acid with formaldehyde were analyzed by high speed liquid chromatography. The main components of monomer and dimer were β‐naphthalenesulfonic acid and the dimeric condensate of β‐naphthalenesulfonic acid, respectively.
Emulsification properties of polyesters and sucrose ester blends I: Carbohydrate fatty acid polyesters
Authors: Akoh Casimir C. 
Published: June 2007

A number of carbohydrate fatty acid polyesters, potential fat substitutes, were screened for their ability to reduce surface and interfacial tensions alone or as blends with commercial emulsifiers. Commercial sucrose ester emulsifiers (Ryoto, Mitsubishi‐Kasei Food Corporation, Tokyo, Japan) were evaluated alone or blended with other sucrose esters or with other carbohydrate fatty acid polyesters, and their surfactant properties were examined in terms of their ability to reduce surface and interfacial tensions at different concentrations and to stabilize oil‐in‐water (o/w) and water‐in‐oil (w/o) food emulsions at room and refrigeration temperatures, respectively.In general, when used alone the carbohydrate polyesters were excellent stabilizers of w/o emulsions and poor stabilizers of o/w emulsions. Blending lipophilic carbohydrate polyesters with hydrophilic commercial emulsifiers, such as S‐1670, produced stable o/w emulsions and unstable w/o emulsions. Our results suggest that emulsifier blends of potential fat substitutes with FDA‐approved commercial sugar ester emulsifiers can be prepared for possible use in low‐calorie foods, cosmetics and pharmaceuticals as o/w and w/o emulsifiers.
Emulsification properties of polyesters and sucrose ester blends II: Alkyl glycoside polyesters
Authors: Akoh Casimir C. , Nwosu Chigozie V. 
Published: June 2007

Surface active properties such as surface and interfacial tension reductions and stability of oil‐in‐water (o/w) and water‐in‐oil (w/o) emulsions by alkyl glycoside fatty acid polyesters, a potential fat substitute, and emulsifier blends of alkyl glycoside polyesters and Ryoto sugar esters were investigated.Our results indicate that blending of lipophilic and hydrophilic emulsifying agents produces a synergistic effect on reduction of surface and interfacial tensions and may, in some cases, result in more stable emulsions. Alkyl glycoside polyesters may be suitable for w/o emulsions, such as margarine and butter, and their blends with hydrophilic emulsifiers will produce reduced calorie emulsifiers suitable for use in o/w emulsions, such as salad dressing. There appears to be great potential for using such emulsifier blends in food, cosmetics and pharmaceutical applications.
The influence of food emulsifiers on fat and sugar dispersions in oils. I. Adsorption, sedimentation
Authors: Johansson Dorota , Bergenståhl Bjöm 
Published: June 2007

The adsorption isotherms of several emulsifiers to fat and sugar crystals dispersed in oils have been determined. Further, the influence of the emulsifiers on the interactions between the crystals has been estimated in sedimentation experiments, where an increased sediment volume due to adsorption corresponds to an increased adhesion between the crystals and vice versa. Most of the emulsifiers examined adsorb weakly to fat crystals and form tight monolayers, resulting in increased adhesion between the crystals at high concentrations. On the other hand, loosely packed layers are formed at low concentrations, and a decreased adhesion is observed. Unsaturated monoglycerides and phospholipids cause a decrease in adhesion for all concentrations examined.The emulsifiers adsorb more strongly to sugar crystals than to fat crystals and form tightly packed monolayers with hydrocarbon chains directed to the oil. The crystals are then stabilized sterically the adhesion between them is weaker and the sediments are more compact. At low concentrations, the opposite behavior often occurs. Monoglycerides interact in a specific way with sugar and cause increased adhesion between the crystals for all concentrations examined. Phospholipids reduce the adhesion between sugar crystals, resulting in much denser sediments. Saturated monoglycerides in amounts over the solubility limit tend to precipitate as a network between fat or sugar crystals, which causes bulky sediments and results in better stability against oiling out.