bluuebunny/crossref_metadata_2025_split huggingface dataset:
Steam refining
Authors: Sullivan Frank E. 
Published: April 2007

AbstractSteam refining of fatty oils to reduce the partially high free fatty acid content of certain crude oils before conventional refining has been practiced in Europe for many years. Intensive laboratory testing indicated that crude palm oil could be pretreated to remove trace metals and certain heat resistant organic compounds. This pretreated oil could then be steam refined and simultaneously steam deodorized to produce a high quality finished edible oil. Analytical data on crude and finished oil quality and operating yields are presented to illustrate the steam refining/deodorization process. Laboratory results obtained by steam refining a variety of other oils also are presented.
Automation in vegetable oil refineries
Authors: Duff A. J. 
Published: April 2007

AbstractVarious aspects of automation are reviewed, with particular reference to examples taken from the following processing fields: oil storage, refining, hydrogenation, deodorization, oil compounding, and soapstock treatment. Examples of automation involving centralized control, programmed sequence control, in‐plant quality, and process yield measurement as well as on‐line computer control are illustrated. Current trends in automation methods and hardware design are also discussed.
Interesterification of edible oils
Authors: Hustedt H. H. 
Published: April 2007

AbstractTypes of interesterification discussed are (a) interchange between a fat and free fatty acids, in which the most important reaction is the introduction of acids of low mol wt into a fat with higher fatty acids; (b) interchange between a fat and an alcohol, e.g., with glycerol, in order to produce emulsifiers like monoglycerides; (c) rearrangement of fatty acid radicals in triglycerides, the so‐called transesterification which in recent years has taken on the same importance as hydrogenation or fractionation. In natural fats, the fatty acid radicals are not usually randomly distributed but become so by rearrangement; the distinctive physical properties of natural fats and oils can be changed within limits by this transesterification. Well‐known examples are cocoa butter, palm oil, and lard. More important is the transesterification of a mixture of different fats and oils; e.g., the combination of hydrogenation and interesterification allows the production of a solid fat with high linoleic acid content. The composition of glycerides after random interesterification can be calculated by formulas.Distinct from random is such directed interesterification. This is done by working at low temperatures that glycerides with higher melting point crystallize from the reaction mixture. Directed interesterification can be combined with fractionation, for instance, to get a higher yield of liquid fraction from palm oil than is obtained by fractionation alone.The transesterification process can be performed in a batch or continuously. A small amount of metallic sodium or sodium ethylate is used as catalyst, which is destroyed by water or acid and removed after the reaction.
Blending, chilling, and tempering of margarines and shortenings
Authors: Haighton A. J. 
Published: April 2007

AbstractThe preparation of the milk and fat phase of margarine, which is a milk‐in‐fat emulsion, is discussed. Refined and deodorized fats are blended to meet constraints in regard to price, solid fat index, taste stability, and crystallization behavior. The milk phase is prepared according to specifications and concerning protein content, salt concentration, and other ingredients, and adjusted to the pH. The flavored fat and the milk are then dosed in the proper ratio and processed by means of scraped coolers in which the mixture is emulsified, cooled, and crystallized. High speed machines pack the product in tubs or wrappers.The processing of shortenings is roughly the same, but no water phase is used. Occasionally, tempering, which is a hold of several hours at elevated temperature, is applied to improve the plasticity of the product, its creaming properties, and overall baking performance.
Food emulsifiers: Surface activity, edibility, manufacture, composition, and application
Authors: Lauridsen Jens Birk 
Published: April 2007

AbstractFood emulsifiers are indispensable ingredients in most processed foods containing fats and oils. Terms like surface activity and edibility have a special relevance to emulsifiers and are described. Food emulsifiers may be grouped according to different aspects. In this paper they are described from the viewpoint of their origin, and special attention is given to monoglyceride derivatives, such as lactylated monoglycerides, to glycerol‐free fatty acid derivatives, as well as to monodiglycerides and distilled monoglycerides. The mesomorphic behavior of aqueous emulsifier systems is mentioned, and certain production aspects of food emulsifiers, including the distillation of monoglycerides, are given.
Margarine oils, shortenings, and vanaspati
Authors: Gander K. ‐F. 
Published: April 2007

AbstractThe technology of processes aimed at the production of margarine has, on the whole, not changed dramatically during the past 20 years. However, a great number of technological modifications for quality improvement and adaption to market requirements have been achieved. These include tailor‐made refining procedures for more flexible blend formulations, careful exclusion of oxygen in closed systems (for refining, dosing, emulsification, and cooling), and development of soft margarine, rich in linoleic acid and mostly packed in tubs. The processing of margarine is fully mechanized today and might be partly automated in the future.As for vanaspati, there have been hardly any changes on the processing side, which includes a slow crystallization phase that hardly lends itself to mechanization and automation. Like margarine, more flexible blend formulations have been made available, and improvements in flavor technology have been achieved.Shortening development has run completely parallel to margarine development.
New markets for tallow through research
Authors: Doty D. M. , Sheppard William J. 
Published: April 2007

AbstractIt is postulated that expanded markets and a more stable price structure for rendered animal fats can be attained through research to develop new products and new uses for these commodities. An industry‐supported research program to accomplish this must be designed to develop high volume, low cost products with a reasonable chance to fulfill a market need. Thus the technical research must be accompanied by, and integrated with, market research and careful estimates of production costs. The Fats and Proteins Research Foundation has used these guidelines in the research that it has supported for the past eight years. The following new uses and new products from inedible animal fats have been developed: (1) an air‐entraining agent for concrete; (2) a water repellent coating for concrete; (3) a fat‐containing admixture for concrete; and (4) a fat‐coated urea for ruminant feeds. The estimated market potential for tallow and other animal fats for these new products is 200–400 million pounds annually in the United States by 1980.
Wide‐line NMR spectra of some saturated and unsaturated long chain fatty acids
Authors: Bailey August V. , Pittman Robert A. 
Published: April 2007

AbstractWide‐line NMR spectra were obtained on a series of homologous normal long chain fatty acids: decanoic, lauric, myristic, palmitic, stearic and behenic as well as three isostructural unsaturated acids: elaidic,trans‐5‐eicosenoic and brassidic. Also included are NMR spectra of metastable forms of both the saturated and unsaturated acids. NMR parameters are correlated with carbon chain length, crystal long spacing and density. Polymorphic forms are distinguished on the basis of line width and second moment differences.
The phases of saturated 1‐monoglycerides C14‐C22
Authors: Lutton E. S. 
Published: April 2007

AbstractPhase behavior of a homologous series of saturated even 1‐monoglycerides, starting with monomyristin, has been reviewed and their study extended to monoarachidin and monobehenin. The occurrence of sub α, α, β′ and β polymorphs was confirmed for all compounds, except in the case of β′ for monomyristin. It has been firmly established that there is a reversible sub α2 ⇄ sub α1 transition, (indicated by Malkin for monostearin) below the reversible sub α (sub α1)⇄α transition, for C18 through C22 compounds; it occurs at about 50 C and is apparently almost independent of chain length. The sub α2 to sub α1 transformation is particularly sensitive to impurity and disappears for 1‐monobehenin at about 10% 2‐monobehenin as produced by heating at 96 C. Heats of transformation are, for β′ and β crystal melting, about 50 cal/g; for α melting, about 35; for sub α → α transition, about 15 and for sub α2 to sub α1 transition about 3, which is several times as large as typical heats of melting of mesomorphic states. Diffraction data confirm the essential identity of all long spacing values and the occurrence of tilted chains for all polymorphs of a given compound. Much similarity is encountered between sub α and β′ patterns. Sub α2 and sub α1 are difficult to distinguish by diffraction pattern.
Biodegradation of synthetic detergents evaluation by community trials part 3: Primary alcohol sulphates
Authors: Mann A. H. , Reid V. W. 
Published: April 2007

AbstractThe biodegradability of primary alcohol sulphates derived from a coconut alcohol and from a synthetic alcohol (Dobanol 25‐Shell trademark, known as Neodol in the U.S. and Canada) has been evaluated by field trials with a trickling‐filter sewage treatment plant serving a small community. Both these materials showed a high order of biodegradability, average values in the 96–98% region being obtained. On aeration of effluents in the laboratory further degradation to 99% was achieved with both alcohol sulphates. Effluents containing only residues of either alcohol sulphate were practically nonfoaming.
Linseed oil on concrete: Penetration of linseed oil compositions into sheet‐and liquid membrane‐cured concretes
Authors: Gast L. E. , Kubie W. L. , Cowan J. C. 
Published: April 2007

AbstractPenetrations of concrete specimens by solutions of boiled linseed oil in mineral spirits and emulsions of boiled linseed oil were measured. Concrete specimens were cured with polyethylene sheet (removable) and wax‐based and resin‐based compounds prior to penetration tests. Penetration was greatest at 35 days and least at four and seven days after curing. Penetration at 105 days was only slightly less at 35 days. Maximum penetrations were obtained with solutions more dilute than 50 volume per cent of linseed oil in mineral spirits. Penetrations on polyethylene‐, wax‐ or resin‐cured specimens varied from 1.5 to 3 mm when 50 volume per cent linseed oil solution or emulsion was spread on the specimen at the rate of 0.16 lb/yd2.
Cocoa butter and confectionery fats. Studies using programmed temperature X‐ray diffraction and differential scanning calorimetry
Authors: Chapman G. M. , Akehurst E. E. , Wright W. B. 
Published: April 2007

AbstractThe polymorphic behavior and thermal properties of cocoa butter have been investigated by means of programmed temperature x‐ray diffraction and differential scanning calorimetry. The relationship of this polymorphism to the technical problems of “tempering” and “bloom” development is discussed. Cocoa butter containing, respectively, milk fat and a bloom inhibitor, and some alternatives to cocoa butter have been studied. These results have provided information that will help determine process conditions for these particular fats.
Organoleptic and oxidative stability of blends of soybean and peanut oils
Authors: Cowan J. C. , Moser Helen , List G. R. , Evans C. D. 
Published: April 2007

AbstractA table oil or a salad and cooking oil must serve both as an oil for salad dressings and for cooking potatoes in a deep‐fat fryer. Blends of peanut and unhydrogenated soybean oil that have been treated with a metal inactivating agent such as citric acid were scored fairly high by a research taste panel after aging for 4 or 8 days at 60 C. Heating the samples to frying temperature resulted in significantly higher room odor scores for peanut oil than for the blends. Blends of hydrogenated or hydrogenated‐winterized soybean oil with peanut oil were generally scored about equal to peanut oil in room odor tests. Potatoes fried in these oils were generally given comparable and not significantly different scores.
Composition of residual solvent in oilseed marc extracted with aqueous mixed solvents
Authors: King William H. 
Published: April 2007

AbstractThe amount and composition of residual solvent adhering to, or absorbed by extracted oilseed meats is important in research on the design and control of mixed solvent extraction processes. A rapid method requiring unsophisticated apparatus and instrumentation usually available in oilseed processing laboratories for analysis of the extracted marc is described. This method consists of azeotropic distillation of the solvent from the marc followed by centrifugation of the double‐phase distillate in calibrated oil centrifuge tubes, reading the volumes of the lower layers, and obtaining the water content from this reading, and a graph, previously constructed by applying the method to known mixtures. Total volatile matter is determined by evaporation and oven drying. Equations for calculating other volatile components of the marc are given. Data are shown for the recovery and quantitative determination of water, and equations are given for calculating acetone and hexane contents in cottonseed marc extracted with a mixture of these solvents.
End‐use evaluation of some copolymers and terpolymers of vinyl ethers of linseed conjugated fatty alcohols
Authors: Dent R. H. , Brand B. G. , Teeter H. M. , Cowan J. C. 
Published: April 2007

AbstractCopolymers and terpolymers, based on vinyl ethers from linseed conjugated fatty alcohols and selected as having the most potential for commercial use, were evaluated as chemically resistant coatings, metal‐decorating coatings, small‐applicance and architectural finishes, wire coatings, and adhesives. Studies show these materials to have promise in areas where a high‐temperature baking schedule can be tolerated and where color is not of prime importance. Good compatibility with most commonly used pigments was observed. As wire coatings, film showed good continuity and had superior dielectric strength and resistance to cut–through; however, improvement in flexibility and adhesion to copper would be needed for successful application. Performance as adhesives was disappointing, since curing in the absence of air was poor. The polymers showed some promise as can coatings, but the need for modifications in them was demonstrated.
Chemical reactions involved in the catalytic hydrogenation of oils. I. Characteristics of the volatile by‐products
Authors: Chang S. S. , Masuda Y. , Mookherjee B. D. , Silveira A. 
Published: April 2007

AbstractThe gas chromatogram of the isolated volatile by‐products I, which were produced during catalytic hydrogenation of soybean oil is quite different from that of the isolated volatile byproducts II, which were produced by a duplicate sample of the same oil subjected to the same conditions of hydrogenation with no nickel catalyst. Many of the peaks on these two gas chromatograms had different retention times. Furthermore, catalytic hydrogenation of I did not alter its gas chromatogram to equal that of II. The side reactions which may take place when an oil is treated under hydrogenation conditions are, therefore, affected by the presence of nickel catalys.
Conjoined crystals. I. composition and physical properties
Authors: Kuhrt N. H. , Broxholm R. A. , Blum W. P. 
Published: April 2007

AbstractConjoined Crystals is the name given to a new food emulsifier whose special properties are associated with its content of glycerol monoester in a stabilized ॅ‐crystalline form (6). It consists of the mixture of crystals formed by cooling a melt containing approximately equal molecular proportion of certain long chain fatty acid monoesters of glycerol and of 1,2‐propanediol. A practical composition contains a blend of glycerol monostearate and 1,2‐propanediol monostearate.Conjoined Crystals disperse readily in water and retain this ability for periods of over a year, a property which appears to be closely associated with their effectiveness in baking and in other applications. This water dispersibility contrasts with the behavior of the usual modification of glycerol monostearate which is difficult to disperse in water.Infrared analysis indicated that the major part of the glycerol monoester in the mixed crystals is in the ॅ‐crystalline modification. Studies by X‐ray diffraction supported this conclusion. Thus, we have consistently associated ready water dispersibility and the ॅ‐form with the enhanced emulsifying ability.
Conjoined crystals. II. Applications
Authors: Kuhrt N. H. , Broxholm R. A. 
Published: April 2007

AbstractMixed crystals of glycerol monostearate and 1,2‐propanediol monostearate (propylene glycol monostearate) (a useful composition of Conjoined Crystals, see Part 1) disperse readily in water, retaining this property for long periods of time. The effect of composition on retention of the ॅ‐crystalline form of the glycerol monoester in such dispersions is discussed.The water dispersions foam when shaken or when air is blown through the dispersion, a property which appears to be associated with the superior activity of the mixed crystals as a food emulsifier. A test method for measuring foam retention is described.The crystals, or their water dispersions, are useful in the preparation of low‐calorie, fruit 舠fluffs,舡 such as whipped applesauce. Sponge cakes with fine grain, improved volume, and texture were prepared with the water dispersions. The crystals are effective emulsifiers in cake mixes and bread. These tests are described.
Phospholipids of pork muscle tissues
Authors: Kuchmak M. , Dugan L. R. 
Published: April 2007

AbstractThe lipids extracted from four locations on a hog carcass were fractionated into nonphospholipids, phosphatidyl ethanolamine, phosphatidyl serine, lecithins, and sphingomyelins. The identities of phospholipid fractions were established and their quantitative contents were determined by three methods: gravimetrically, from analysis of the phosphorus content, and from standard curves of infrared spectra. Variations in content of a phospholipid type were noted in the carcass locations studied. Lecithin and phosphatidyl ethanolamine were found in greatest quantity. These represented ca. 61% and 31%, respectively, of the total phospholipids. The remainder was distributed between phosphatidyl serine and sphingomyelin at 5% and 3%, respectively. The phospholipid content of hog meat was found to be slightly over 0.5%.
A nutritional evaluation of acetostearins in rats
Authors: Coleman R. D. , Gayle L. A. , Alfin‐Slater Roslyn B. 
Published: April 2007

AbstractA modified glyceride, acetostearin, has been studied in feeding experiments with rats using several nutritional and biochemical criteria. As acetostearins are more readily absorbed than the standard fats from which they are prepared, it was possible also to study the effect of high levels of saturated fat on essential fatty acid utilization.The retarded growth and poor survival of acetostearin‐fed animals indicate the possibility of antagonism of the acetostearins to essential fatty acid utilization. The decreased plasma cholesterol levels and elevated liver cholesterol values observed in the acetostearin‐fed animals appear to be due mainly to essential fatty acid deficiency. High cholesterol levels in the adrenals show some indication of the involvement of caloric insufficiency in cholesterol metabolism of acetostearinfed rats. Therefore, the probable explanation of the poor nutritional performance of rats fed acetostearin is a combination of essential fatty acid deficiency and caloric insufficiency.
Seed oils fromCitrus sinensis
Authors: Hendrickson R. , Kesterson J. W. 
Published: April 2007

AbstractComparative analyses of seed oils from the four most important orange varieties at different stages of maturity have shown remarkably similar fatty acid content by GLC. Percentage distribution of fatty acids, refractive index, and iodine number could probably be used to differentiate or help confirmCitrus species since there is enough variation between species to make a valid comparison. Seed content was noted as being related to fruit maturity, as was moisture content of seeds. The oil content of pineappleorange seeds was found to be variable, correlated to moisture content of seeds, and it reached a maximum when seed moisture had decreased to approximately 49%.
The behavior of sterols on silica surfaces and at other interfaces
Authors: Klein Peter D. , Knight John C. , Szcepanik Patricia A. 
Published: April 2007

AbstractThe specific manner in which a molecule is oriented at an interface determines the reactions in which the molecule can participate. Sterols, being highly anisotropic molecules, present 舠ends舡 and 舠sides舡 to surfaces which differ greatly in their reactivity and interaction with the surface. Seen from the 3ॆ‐hydroxy end, as at an air‐water interface, sterols are largely indistinguishable from one another in their behavior. On the other hand, at an organized interface, such as that of an absorbent, a great many differences in structure can be demonstrated. These include the distinction between nuclear and side‐chain double bonds, the number and location of nuclear double bonds, the substituents in the side chain and the number of methyl groups in the molecule.We have been interested in the degree of specificity which such interaction can display because of the obvious parallel to sterol‐protein interactions of a structural or enzymatic nature. Through the synthesis of a variety of sterol structures possessing the desired arrangement of double bonds and numbers of methyl groups, we have established a reproducible correlation between adsorptive interaction and double bonds in the ख5, ख7, ख8, ख5,7 and ख7, 9 positions, as well as for the saturated stanol. These correlations have been extended for the 4ॅ, 4ॆ, 4,4 dimethyl and 4,4,14ॅ trimethyl series as well. The elucidation of the structure of macdougallin as a 14ॅ methyl sterol in which the 4,4, gem dimethyl grouping was absent prompted a further study of the 14ॅ methyl sterols, of which the ख7, ख8, ख7,9 and unsaturated varieties have been prepared and tested. The presence of a 14ॅ methyl group in the absence of other methyl groups confers a unique behavior on the molecule in that this series does not fit into the adsorptive scheme for the other sterols. Instead, the interaction of the double bond with the surface is almost completely independent of its position, suggesting that the molecule is 舠perched舡 on the 14ॅ methyl group when absorbed in the surface. This appears to be a highly significant feature in the orientation of the molecule, since the removal of this methyl group is usually regarded as an essential first step in the conversion of lanosterol to cholesterol.