bluuebunny/crossref_metadata_2025_split huggingface dataset:
The composition of bloom fat in chocolate
Authors: Cerbulis J. , Clay C. , Mack C. H. 
Published: May 2007

SummaryThe composition of the fat which has bloomed in chocolate has been investigated. There is evidence that the type of center which is coated with chocolate has no effect upon the fatty‐acid composition of the bloom fat. The rate of blooming however was found to be affected by the center. The theory that the oils in coated nuts migrate to the chocolate surface to cause fat bloom has been disproved. Comparison of the fatty acids present in the bloom fat with respect to the coating fat show a decrease in the unsaturated acids and an increase in the saturated acids. There is evidence that hydroxyl containing oxidation products of the fatty materials in the chocolate are not present in the migrated fat.
Nutrition quality of frying fats in commercial use
Authors: Melnick Daniel 
Published: May 2007

Summary and ConclusionsPublications on fats heated in the laboratory have been critically reviewed, and many of the these have been shown to present findings irrelevant to commercial frying operations. Just about two weeks before the delivery of this paper Rice and associates (22) independently reported before the American Institute of Nutrition on the nutritive value of frying oils in commercial use. They too were critical of the results of studies of highly unsaturated fats heated under unrealistic, arbitrarily selected, laboratory conditions. Conclusions based upon such laboratory studies should not be extended beyond the scope of the findings reported.The present report has presented the results of a nation‐wide survey of the frying oils in use on a continuing basis in the potato chip industry. Whereas a 1% decrease in iodine value has been found in the heated oils, this change has been shown to have no nutritional significance. The constancy in composition of the frying oils, heated as compared to fresh, and the results of physico‐chemical studies support the conclusion that neither thermal polymers nor thermal oxidative polymers are present in the oils employed in the commercial frying operations. Notrans fatty acids develop during the heating operations.The changes in linoleic acid content, the essential fatty acid in vegetable oils largely responsible for the important noncaloric functions of fat in the diet (23,24), are too small to have nutritional significance. This permits the same conclusions to be made in regard to the nutritive value of the heated oils,i.e., of the triglycerides contained therein, as have been drawn from studies conducted on the corresponding fresh oils.
Phase equilibria and their influence on the properties of emulsions
Authors: Friberg Stig , Mandell L. 
Published: May 2007

AbstractPhase diagrams water‐emulsifiers‐oil have been investigated. Results show that not only the association of the three compounds into liquid crystalline phases has an effect on the properties of the emulsion but also that the association into micelles of the emulsifier in the oil phase influences both the type and the stability of the emulsion.
Freezing‐point behavior of the ternary reciprocal salt pair system involving the cyclohexylamine and morpholine salts of stearic and palmitic acids
Authors: Mod Robert R. , Magne Frank C. , Skau Evald L. 
Published: May 2007

SummaryBinary and quasi‐binary freezing‐point data have been obtained to establish the freezing‐point diagram for the ternary reciprocal salt pair system involving cyclohexylamine stearate, cyclohexylamine palmitate, morpholine stearate, and morpholine palmitate. The compositions and freezing points of the ternary peritectic and eutectic mixtures have been determined. Cyclohexylamine palmitate and morpholine stearate are the “stable salt pair.” From the diagram it is possible to predict the freezing behavior of any molten mixture of these salts, including the temperature at which crystals of each component will appear on cooling, the yields of these crystals and the composition of the liquid phase at various temperatures, and the temperature at which maximum yields of crystals of the specific salts can be obtained. The data supply fundamental information in connection with the crystallization of mixed amine salts in the purification of palmitic and stearic acids.
Reaction of cyclopropene esters with hydrogenation catalysts
Authors: Zarins Z. M. , Willich R. K. , Feuge R. O. 
Published: May 2007

AbstractMethyl esters of stereulic and malvalic acids were heated under nitrogen in the presence of various hydrogenation catalysts, and the effect on the cyclopropene moiety was established. Similar tests were conducted with cottonseed oil, which contains glycerides of sterculic and malvalic acids. Palladium catalysts, and some palladium compounds which were tested, readily gave cyclopropene‐free products, while nickel and platinum catalysts did not. Palladium catalysts freshly activated with hydrogen were not as active as those freed of adsorbed hydrogen. The catalysts could be reused. Heating cottonseed oil (0.73% cyclopropenes, calculated as trimalvalin) with 0.02% palladium, as a 10% palladium‐on‐carbon catalyst, gave a cyclopropene‐free oil after 2 hr at 150 C. The treated oil was unaltered in appearance, and the noncyclopropene components were unaffected. Heating methyl sterculate with palladium catalyst produced a mixture of unsaturated condensation products and a number of unsaturated monoesters of practically unchanged molecular weight. The palladium treatment was shown to cleave the cyclopropene ring and produce methyl and methylene substituted fatty acid groups.
A quantitative evaluation of a color problem in safflower oils
Authors: Burkhardt H. J. , Fuller Glenn 
Published: May 2007

AbstractThe dark color occasionally found in crude solvent‐extracted oils from a new high‐yield brown striped safflower variety originates from colorless precursors in the kernel and precursors in the hull. The precursors from the hull and the pigments formed upon heating from hull and kernel precursors are only partially removed by refining and bleaching if they are present in substantial amounts. The pigment precursors extracted from the kernels are completely removed by precipitation with water or refining. Although substantially more hull and kernel precursors are found in oil from the brown striped safflower variety, the oil can be produced in a spectrographic quality comparable to that of commercial oil if the crude extracted oil is not heated above 100 C, and if extracted and press oils are jointly refined.
Oil stability: A DSC alternative for the active oxygen method
Authors: Cross C. K. 
Published: May 2007

AbstractA differential scanning calorimeter was used to measure the keeping time of commercial fats. The method described is rapid and simple. The stability of oils which would require 14 days in the AOM (AOCS) procedure can be deteremined in less than 4 hr by the differential scanning calorimeter technique. Although a good correlation was found with keeping times determined by the AOM method, the spread in AOM hours calculated from the calorimetric data was too great to suggest replacement of the AOM method by this new one.
Determination of residual solvent in oilseed meals and flours: II. Volatilization procedure
Authors: Dupuy H. P. , Fore S. P. 
Published: May 2007

AbstractA simple volatilization procedure was developed for the determination of residual hexane in oilseed meals and flours. A 2 g sample of meal or flour and 0.2 g of water are weighed into a 120 ml serum bottle, which is sealed and heated at 110 C for 2 hr in an oven. A 1 ml aliquot of the head‐space gas is then analyzed by gas chromatography. The concentration of residual hexane is easily determined by comparing the area of the appropriate peak of the chromatogram with a calibration chart. Results are reproducible within ±20%, and concentrations as low as 1 ppm can be detected. The technique is much simpler and more efficient than other procedures available. It also appears to be useful for determining other residual solvents such as acetone and isopropanol, and acetone impurities such as mesityl oxide and diacetone alcohol in oilseed meals and flours.
Studies on surface tension and parachor of copper soap solutions in nonaqueous solvents
Authors: Mehrotra K. N. , Mehta V. P. , Nagar T. N. 
Published: May 2007

AbstractColloid chemical behavior of copper soaps in nonaqueous solvents has been investigated from the surface tension results using Szyszkowski's empirical equation:γ=γo (1 + Xln Y) ‐ X γo lnC. The parachors of the soap solutions in hydrocarbons are independent of the soap concentration. However, in alcohols these values increase with the increase of soap concentration. Hammic and Andrew's mixture law equation has been successfully applied to explain the behavior in alcoholic soap solutions.
Lactose‐derived surfactants: II. Fatty esters of lactitol
Authors: Scholnick F. , Ben‐Et G. , Sucharski M. K. , Maurer E. W. , Linfield W. M. 
Published: May 2007

AbstractLactitol, prepared by reduction of lactose, was transesterified successfully with a series of fatty methyl esters with the aid of alkaline catalysts at 90 C. This was in marked contrast to previous experiences with lactose. Lactitol laurate, palmitate, stearate, and tallowate were prepared in this manner. Their surface‐active properties, such as detergency, emulsification time, and lime soap dispersant requirement, were comparable to those of corresponding lactose derivatives. Addition of ethylene oxide to the esters was accomplished under conditions of alkaline catalysis and elevated temperatures. Surface‐active properties of the oxyethylated derivatives were compared with those of the unoxyethylated esters described above. The improvement in surface‐active properties is ascribed primarily to an increase in water solubility. Biodegradation studies under aerobic conditions showed that the rate of degradation of lactitol and lactose palmitates equalled or exceeded that of sodium hexadecyl sulfate.
Development of a low glucosinolate, high erucic acid rapeseed breeding program
Authors: Calhoun W. , Crane J. M. , Stamp D. L. 
Published: May 2007

AbstractA breeding program to develop a low glucosinolate, high erucic acid rapeseed cultivar was begun in 1969 at Oregon State University. (This was preceded by the agronomic evaluation of rapeseed as a crop in the years 1966–68). The breeding program initiated in 1969 utilized existing stock with previously established desirable agronomic traits. At the same time, increased plantings of seed stock with variable quantities of glucosinolates and erucic acid were established. Work was conducted during the 1969–71 period on 2Brassica species,B. napus andB. campestris. It was known that erucic acid content was governed by 2 genes, displaying no dominance and acting in an additive manner inB. napus, whereas, inB. campestris, erucic acid synthesis was controlled by a single, non‐dominant gene. The acid composition of the oil was controlled by the genotype of the developing embryo seed on F1 plants which constitutes the F2 population. The “half‐seed” technique developed in Canada was found to be a useful tool to identify high erucic acid genotypes 1 generation earlier than if bulk samples were used. The 1969–71 work revolved around certain specific reciprocal crosses between high erucic, low glucosinolate parents within bothB. napus andB. campestris. This method was successful in increasing or maintaining the erucic acid levels in both species, whereas, only limited success had been noted in lowering the glucosinolate levels. Results so far suggest backcrossing as a useful tool in maintaining a low glucosinolate level while increasing the general agronomic desirability of the crop. Several new valuable sources of germ plasm for high erucic acid and low glucosinolate level have been added to the program. Future plans for changes in the approach and breeding procedures to increase erucic acid and lower glucosinolates level are reviewed.
The structural constituents of carnauba wax
Authors: Vandenburg L. E. , Wilder E. A. 
Published: May 2007

AbstractType 1 yellow carnauba wax has been separated into its structural constituents. Analyses of these constituents by a variety of conventional techniques has shown the composition to be: hydrocarbon 0.3–1%, aliphatic esters 38–40%, monohydric alcohols 10–12%, ω‐hydroxy aliphatic esters 12–14%,p‐methoxycinnamie aliphatic diesters 5–7%,p‐hydroxycinnamic aliphatic diesters 20–23%, an uncombined triterpene type diol 0.4% and uncombined acids and other unknown constituents 5–7%. Type 4 carnauba wax, the common wax of commerce, was found to be essentially the same as Type 1, with the exception that for Type 4, the cinnamic esters were highly polymerized and none of the uncombined triterpene diol could be isolated.
The extraction of wheat germs, milkweed seeds, and cottonseed by trichloroethylene
Authors: Arnold Lionel K. , Sweeney Orland R. , Russell Ross F. 
Published: May 2007

SummarySpecific gravity‐concentration data have been determined for wheat germ oil, milkweed seed oil, and cottonseed oil miscellas where trichloroethylene is used as a solvent. Extraction rate data at two temperatures and pilot plant runs on wheat germs, cottonseed, cottonseed meats, and milkweed seeds indicate increasing extraction time in the order given.
Composition of castor oil by optical activity
Authors: Bolley Don S. 
Published: May 2007

SummaryThe optical activity of castor oil and its derivatives has been studied. Pure methyl ricinoleate and methyl acetyl ricinoleate were prepared. The mixed methyl esters and acetylated methyl esters of castor oil were also prepared. By the determination of specific rotation of the pure and technical esters, the percentage of ricinoleate fraction can be deduced. This was calculated to be 93% and 90%, respectively. The esters of castor oil were calculated to contain 91.6% ricinoleate from the chemical hydroxyl value. This was about the average of the two values obtained optically and is believed close to the actual value. A number of castor oils were analyzed by both optical and chemical methods and found to be of nearly constant ricinoleic content. Dehydrated castor oil was found to have a comparative high specific rotation. This was believed due to its estolide content formed during dehydration.
Czonolysis as a method for establishing the position of olefinic linkages
Authors: Benton F. L. , Kiess Arthur A. , Harwood H. J. 
Published: May 2007

SummaryOzonolysis and chromatographic procedures as a method for determining the position of double bonds in olefinic acids are not entirely satisfactory. Ozonolysis is seriously limited because of the secondary reactions undergone by the ozonide. Chromatographic resolution of the decomposed ozonides of oleic acid yields the expected pelargonic and azelaic acids but also yields fractions that indicate double bonds which do not exist. Fractions corresponding to pimelic, sebacic, caprylic, suberic, and capric acids appeared. The “pimelic acid” fraction resulted from the reaction of ozone with an oxidizable or hydrolyzable solvent such as acetone, methanol, or tetrachloromethane. The “sebacic” and “caprylic acid” fractions were incompletely decomposed ozonide. The suberic and capric acid fractions however were real and are believed to have resulted from 8‐octadecenoic acid present in the oleic acid in amounts too small to be detected by the methods used to establish its purity.
Continuous purification and acidulation of vegetable oil soapstock
Authors: Keith Frederick W. , Bell Vincent G. , Smith Fred H. 
Published: May 2007

SummaryIn summary, the results from full‐scale continuous production indicate that all types of cottonseed soapstocks are sufficiently upgraded by treatment with strong caustic and graining and washing to permit subsequent acidulation. At 175°–195°F., in the presence of a dispersing agent with spent mineral acid at about 4% H2SO4, acidulation of purified soapstock yields a clean, brown, fast‐breaking fatty acid phase with acid value about 188, unsaponifiables about 3%, and an Oxidized Acids content of 3–5%. In laboratory distillations, still residues are usually in the range of 18–23% with a 24‐hr. Gardner color of about 2 on the color cut.
Isomerization during hydrogenation. I. Oleic acid
Authors: Allen Robert R. , Kiess Arthur A. 
Published: May 2007

SummaryIt was found that during the hydrogenation of octadecenoic acids, migration of the double bonds takes place equally in each direction. The positional isomers that are formed are composed of the 1∶2 equilibrium mixture ofcis andtrans. A partial hydrogenation‐dehydrogenation theory may be applied to explain the simultaneous formation of both positional and geometrical isomers.
Determination of total gossypol pigments in cottonseed oils
Authors: Pons Walter A. , Hoffpauir Carroll L. , O’Connor Robert T. 
Published: May 2007

SummaryA method for the determination of total gossypol pigments in cottonseed oils is described. The oil is dissolved in a hexane‐isopropanol solvent and gossypol pigments are determined in an aliquot of the solution by means of the color developed withp‐anisidine.The effect of the solvent and the oil concentration on the color developed in the method has been investigated. The stability of gossypol in the solvent employed has been demonstrated and data are presented on the recovery of gossypol added to cottonseed oils.Spectrophotometric evidence is presented indicating that a number of gossypol‐like pigments are present in crude cottonseed oils and that all of these pigments react withp‐anisidine to give reaction products spectrophotometrically identical with that obtained for pure gossypol with the same reagent.
Effect of deep‐fat frying on sunflower oils
Authors: Morrison W. H. , Robertson J. A. , Burdick D. 
Published: May 2007

AbstractSunflower seed oils were compared with a commercial oil based upon the oils' tendencies to oxidize after various periods of heating and cooking. Hydrogenated and unhydrogenated sunflower oils and a commerical shortening obtained from a fast‐food establishment were used to deep fry 8 lb of raw potatoes daily for six 8‐hr days. Samples of oils were taken daily and active oxygen method values determined. A plot of the log of active oxygen method values vs. the time gave a straight line, the slope of which reflects the oxidizability of the oil. The partially hydrogenated northern sunflower oil was much less prone to oxidation after use than the commercial shortening even with its lower initial active oxygen method value.
Identification of fatty acid polymorphic modifications by infrared spectroscopy
Authors: Mitcham D. , Bailey A. V. , Tripp V. W. 
Published: May 2007

AbstractIR spectra in the 7.5–25.0 μ region are shown to be unique for the individual long chain odd carbon numbered saturated fatty acids and for the monounsaturated even carbon numbered fatty acids, their isomers, and polymorphic modifications. IR spectra are presented which illustrate similarites and dissimilarities resulting from chain length differences and polymorphic variations for monounsaturated acids. X‐ray crystal long spacings for the saturated odd carbon numbered acids are compared with literature values. X‐ray crystal long spacings for monounsaturatedtrans acids are shown to be related to carbon chain length and independent of the location of unsaturation. Diffractograms and IR spectra of the 2 polymorphic modifications of elaidic acids are presented. IR spectra illustrating band differences forcis andtrans isomers are shown.
Hydrogenation of soybean oil with copper catalysts containing small amounts of nickel catalysts
Authors: Moulton K. J. , Beal R. E. , Griffin E. L. 
Published: May 2007

AbstractReaction rates, linolenate/linoleate reaction selectivity,trans formation, and conjugated diene formation were determined for mixed commerical catalysts containing 0.5, 1, 2, 10, and 20 parts nickel catalyst (25% nickel) per 1000 parts copper chromite catalyst (ppt) and at catalyst concentrations in the oil of 1.0, 0.5, and 0.25%. The rate of hydrogenation increased as the amount of nickel increased. Addition of 0.5, 1, and 2 ppt nickel catalyst to copper chomite catalyst resulted in a small decrease in selectivity compared with straight copper chromite. When soybean oil was hydrogenated with these mixed catalysts sufficiently to reduce linolenate to 0, iodine values were 102–108 compared to 109–112 for straight copper chromite and to less than 80 for straight nickel.
Hydroformylation of methyl oleate with a recycled rhodium catalyst and estimated costs for a batch process
Authors: Friedrich J. P. , List G. R. , Sohns V. E. 
Published: May 2007

AbstractMethyl oleate was hydroformylated to methyl formylstearate at 120 C and 850–900 psig with a 1:1 mol mixture of hydrogen and carbon monoxide. In the presence of triphenylphosphite, an activated rhodium‐on‐alumina catalyst produced an essentially quantitative conversion in about 40 min. Filtration followed by distillation yielded methyl formylstearate. The solubilized rhodium catalyst was concentrated in the distillation residue. The residue was resupported on the spent support in a gas‐fired rotary kiln. The process was repeated 9 times without significant loss of catalyst activity. Assuming the catalyst can be recycled repeatedly to the process without affecting the efficiency of operation, a preliminary estimate based on a hypothetical plant producing 2 million 1b of methyl formylstearate annually places the processing costs, not including cost for methyl oleate, at about 13.7 cents per pound.
Lipid‐soluble components of meat flavors/odors and their biochemical origin
Authors: Sink J. D. 
Published: May 2007

AbstractA review of the lipid‐soluble constituents important in the flavor‐odor, of various meats is presented. In addition, the focus of current research at The Pennsylvania State University in these areas is discussed. Special emphasis is given to the flavor of aged beef, swine sex odor, mutton flavor, turkey‐chicken skin flavor, and mechanically deboned turkey‐chicken flavor. The data presented include both chemical analyses and the results of sensory evaluation. Metabolic pathways and biochemical mechanisms in the formation of meat flavor‐odor components are presented and discussed.
Deodorizing system modification for heat recovery and steam refining of palm oil
Authors: Gavin Arnold M. , Berger Ralph W. 
Published: May 2007

AbstractWith continuous deodorizers of the double shell type most of the steam normally used to preheat the feedstock in the deaerating section can be saved by a modification‐the essential feature of which is the addition of a heat recovery section location between the final deodorizing section and the cooling section, by means of which heat is transferred from the hot deodorized oil to the feedstock. Consistent with the principles of the original design, no pumping or piping of hot oil outside the deodorizer is required. Continuous deodorizers of the stripping tray type can be modified for “steam refining” or “stripping” of high free fatty acid palm oil to reduce the free fatty acid palm oil to reduce the free fatty acids to 0.03% max. This is accomplished by means of additional trays in the stripping sections of the deodorizer. The capacity, sparge steam temperature, vacuum and retention time remain the same as with normal deodorization.