bluuebunny/crossref_metadata_2025_split huggingface dataset:
Influence of thermal conditions and presence of additives on fat bloom in chocolate
Authors: Walter Peggy , Cornillon Paul 
Published: November 2006

AbstractThis study focused on the analysis of the effects of thermal history and presence of additives on fat bloom in chocolate. Magnetic resonance data obtained on specific chocolate samples were useful in evaluating the effect of thermal history on the appearance of fat bloom and also in understanding the underlying mechanism. Fat bloom was induced by thermal history such as storage for 3 d at 32 or 28°C. Increasing storage time at 21°C after each thermal treatment also promoted fat bloom. Differential scanning calorimetry experiments confirmed the appearance of polymorphic form VI in the bloomed samples. Also, three different components were added separately to the initial composition of dark chocolate and the appearance of fat bloom was monitored. 1,3‐Dibehenoyl, 2‐oleoylglycerol (BOB) did prevent fat bloom. However, magnetic resonance and differential scanning calorimetry data collected on chocolate samples did not confirm that either added sucrose or milk powder prevented fat bloom. Indeed, fat bloom occurred for these samples, but its characteristics were different from those with pure chocolate.
Quantitation of acyl migration during lipase‐catalyzed acidolysis, and of the regioisomers of structured triacylglycerols formed
Authors: Mu Huiling , Kurvinen Juha‐Pekka , Kallio Heikki , Xu Xuebing , Høy Carl‐Erik 
Published: November 2006

AbstractVarious MLM‐type (M, medium‐chain fatty acids; L, long‐chain fatty acids) structured triacylglycerols were produced in pilot‐ or small‐scale packed‐bed reactors by lipasecatalyzed acidolysis. The incorporation and acyl migration of octanoic acid were measured by gas chromatography and Grignard degradation, and ranged from 39.0 to 48.7% and 0.6 to 9.3%, respectively. Quantitation of triacylglycerol molecular species was performed by ammonia negative ion chemical ionization (NICI) mass spectrometry (MS). The proportion of ACN (acyl carbon number) 34 species that contained one C18 fatty acid and two C8∶0′ in samples analyzed, varied from 12.5 to 23.2%. The selected regioisomers MLM and MML within the ACN 34 species group were quantified by NICI tandem MS (MS/MS) and were in the range of 97.1 to 98.4% and 1.6 to 2.9%, respectively. There was no correlation between the level of acyl migration during lipase‐catalyzed esterification and the level of regioisomers of the selected MLM‐type triacylglycerols in the structured lipid samples.
Reactivity of medium‐chain substrates in the interesterification of tripalmitin catalyzed by papaya lipase
Authors: Gandhi Neena N. , Mukherjee Kumar D. 
Published: November 2006

AbstractReactivity of different medium‐chain substrates, i.e., n‐octanol, caprylic acid, and its alkyl (methyl, ethyl, n‐propyl, and n‐butyl) esters, was assessed in the interesterification of tripalmitin catalyzed by papaya (Carica papaya) lipase. Alcoholysis with n‐octanol was the fastest reaction leading to the highest conversion of tripalmitin to n‐octyl palmitate and concomitant formation of di‐ as well as monopalmitoylglycerols. This was followed by transesterification of tripalmitin with n‐butyl and n‐propyl caprylates, which in turn were faster than transesterification with ethyl and methyl caprylates, yielding in each case the corresponding alkyl palmitates and triacylglycerols containing palmitoyl and capryloyl moieties as the major reaction products. Acidolysis of tripalmitin with caprylic acid yielded palmitic acid and triacylglycerols containing palmitoyl and capryloyl moieties as the major reaction products, however, with the lowest conversion among the three interesterification reactions studied. In each case, interesterification was accompanied by some hydrolysis of tripalmitin.
Deodorization of vegetable oils: Prediction of trans polyunsaturated fatty acid content
Authors: Kemény Z. , Recseg K. , Hénon G. , Kővári K. , Zwobada F. 
Published: November 2006

AbstractKinetics of the formation of trans linoleic acid and trans linolenic acid were compared. Pilot plant‐scale tests on canola oils were carried out to validate the laboratory‐scale kinetic model of geometrical isomerization of polyunsaturated fatty acids described in our earlier publication. The reliability of the model was confirmed by statistical calculations. Formation of the individual trans linoleic and linolenic acids was studied, as well as the effect of the degree of isomerization on the distribution of the trans fatty acid isomers. Oil samples were deodorized at temperatures from 204 to 230°C from 2 to 86 h. Results showed an increase in the relative percentage of isomerized linolenic and linoleic acid with an increase in either the deodorization time or the temperature. The percentage of trans linoleic acid (compared to the total) after deodorization ranged from <1 to nearly 6%, whereas the percentage of trans linolenic acid ranged from <1 to >65%. Applying this model, the researchers determined the conditions required to produce a specially isomerized oil for a nutritional study. The practical applications of these trials are as follows: (i) the trans fatty acid level of refined oils can be predicted for given deodorization conditions, (ii) the conditions to meet increasingly strict consumer demands concerning the trans isomer content can be calculated, and (iii) the deodorizer design can be characterized by the deviation from the theoretical trans fatty acid content of the deodorized oil.
Enzyme‐assisted acidolysis of menhaden and seal blubber oils with γ‐linolenic acid
Authors: Spurvey Sharon A. , Namal Senanayake S. P. J. , Shahidi Fereidoon 
Published: November 2006

AbstractOils containing both n−3 and n−6 fatty acids have important clinical and nutritional applications. Lipase‐catalyzed acidolysis of seal blubber (SBO) and menhaden oils (MO) with γ‐linolenic acid (GLA) was carried out in hexane. The process variables studied for lipase‐catalyzed reaction were concentration of enzyme (100–700 units/g of oil), reaction temperature (30–60°C), reaction time (0–48 h), and mole ratio of GLA to triacylglycerols (TAG) (1∶1 to 5∶1). Two lipases chosen for acidolysis reaction were from Pseudomonas species (PS‐30) and Mucor miehei. Lipase PS‐30 was chosen over Mucor (also known as Rhizomucor) miehei to catalyze the acidolysis reaction owing to higher incorporation of GLA. For the acidolysis reaction, optimal conditions were a 3∶1 mole ratio of GLA to TAG, reaction temperature of 40°C, reaction time of 24 h, and an enzyme concentration of 500 units/g of oil. Under these conditions, incorporation of GLA was 37.1% for SBO and 39.6% for MO.
Enzymatic synthesis ofN‐acyl‐l‐amino acids in a glycerol‐water system using acylase I from pig kidney
Authors: Wada Eiko , Handa Masato , Imamura Koreyoshi , Sakiyama Takaharu , Adachi Shuji , Matsuno Ryuichi , Nakanishi Kazuhiro 
Published: November 2006

AbstractN‐Medium‐ and long‐chain acyl‐l‐amino acids were enzymatically synthesized from the corresponding l‐amino acids and fatty acids using a reverse hydrolysis. Enzymes that are suitable for the synthetic reaction ofN‐acyl‐l‐amino acids were screened on the basis of hydrolytic activity towardN‐lauroyl‐l‐glutamic acid as an indicator. Acylase I from pig kidney (EC 3.5.1.14) showed the highestN‐acyl‐l‐amino acid hydrolytic activity among 57 commercially available enzymes tested. Acylase I effectively catalyzed the synthesis ofN‐lauroyl‐l‐amino acids except forN‐lauroyl‐l‐proline andN‐lauroyl‐l‐tyrosine in a glycerol‐water system. Under the optimized reaction conditions,N‐lauroyl‐l‐arginine andN‐lauroyl‐l‐glutamic acid were obtained in conversions of 82 and 44%, respectively. The equilibrium constants calculated from the conversion obtained were 5.6, 15.4, 18.0, and 39.4 for the syntheses ofN‐lauroyl‐l‐glutamic acid, Nα‐lauroyl‐l‐lysine,N‐lauroyl‐l‐glutamine, andN‐lauroyl‐l‐methionine, respectively.N‐Acyl‐l‐arginines with myristic acid and palmitic acid as the fatty acid were also synthesized using acylase I.
13C NMR spectra of TAG: An easy way to distinguish milks from different animal species
Authors: Andreotti Giuseppina , Lamanna Raffaele , Trivellone Enrico , Motta Andrea 
Published: November 2006

AbstractIn order to differentiate milks from different species, we carried out a comparative analysis of TAG from cow, buffalo, goat, and sheep milk fat based on13C NMR experiments. NMR spectroscopy, although less sensitive than other techniques, does not require an extensive chemical manipulation of samples and can easily highlight the differences in the content of short‐chain acyl groups in the four milk species. The resonances were assigned and quantified, and by using only three NMR parameters in data clustering with fuzzy logic analysis, we were able to distinguish goats' milk from sheep's milk, and both of these milks from cows' and buffaloes' milks. This appears to be an important result, considering the ease and rapidity with which milk identification can be obtained. From13C NMR spectra of TAG, the positional distribution of FA chains on the glycerol backbone can also be easily evaluated. In particular, analysis of the positional distribution of monounsaturated FA revealed that it may be species‐specific, and we are currently analyzing larger data sets in order to evaluate the use of this parameter as a suitable approach to address the issue of milk authenticity.
Chlorophyll breakdown by gamma irradiation in a model system containing linoleic acid
Authors: Byun Myung‐Woo , Jo Cheorun , Lee Kyong‐Haeng , Kim Kyung‐Su 
Published: November 2006

AbstractThe possible breakdown of chlorophyll by irradiation was investigated. Chlorophyll b standard (3 ppm) was added to a methanol solution containing 1% linoleic acid. Irradiation up to 20 kGy was performed with or without N2‐bubbling, and nonirradiated control was also prepared. Residual chlorophyll b content was analyzed by HPLC and UV‐visible spectra after irradiation, and color was measured during 6 h of light exposure (3,300 lux, light intensity) to induce photooxidation. The added chlorophyll b was destroyed by irradiation at 20 kGy with or without N2‐bubbling. With N2‐bubbling the oil sample did not develop lipid oxidation during irradiation, and irradiated samples did not develop photooxidation during storage under light. Without N2‐bubbling, irradiated oil samples had higher PV than nonirradiated samples. The Hunter color a‐value of oil increased and the b‐value decreased with irradiation at 20 kGy. UV‐visible spectra also supported the break‐down of chlorophyll b in solution by irradiation. Irradiation at 2.5 kGy or above destroved all added chlorophyll b. The results indicate that irradiation technology could be applied to reduce or eliminate the residual chlorophyll in oil processing without developing lipid oxidation during the irradiation process, which would prolong the shelf life of oil products by protecting them from photooxidation during display.
Influence of preparation conditions on the physical properties of zein films
Authors: Yoshino Tomoyuki , Isobe Seiichiro , Maekawa Takaaki 
Published: November 2006

AbstractZein is a hydrophobic protein produced from maize. Biodegradable zein films without additional reagents were prepared using various controlled drying conditions. The zein films were transparent. Mechanical properties (tensile strength and puncture strength), gas permeability, and water vapor permeability (WVP) of the zein films were measured. The tensile strengths of the zein films were between 7 and 30 MPa and the puncture strengths between 37 and 191 MPa. The zein films had higher oxygen permeability than carbon dioxide permeability. The lowest WVP of the zein film was 0.012×10−9 g·m/m2·s·Pa. We found differences in the WVP between the sides of the zein films; i.e., the air side of the zein film had a higher WVP than the basal side of the zein film when the films were exposed to high humidity during testing. This indicates a relationship between the WVP of the zein film and the contact angle of the zein film. The mechanical properties of the zein film depended on the drying conditions during preparation. Zein films with various useful physical mechanical properties were produced.
Effect of FA composition on epoxidation kinetics of TAG
Authors: La Scala John , Wool Richard P. 
Published: November 2006

AbstractThe rate constants of epoxidation were determined by reacting formic acid with a number of oils, pure TAG, and pure FAME. These results showed that FA composition had a significant effect on the value of the rate constant. In TAG, the double bonds of oleic acid and linoleic acid were equally reactive, and the double bonds of linolenic acid were approximately three times more reactive than oleic and linoleic acids. For FAME, the rate constants of epoxidation increased as the level of unsaturation increased. Furthermore, the rate constants of epoxidation for the FAME were higher than their respective TAG. We conclude that steric and electronic effects caused FA with different levels of unsaturation to have different reactivities. These results were used to derive a model that predicts the epoxidation kinetics of oils from their FA composition. The predictions of the model closely match the experimentally determined rate constants.
The use of immobilized Candida antarctica lipase for simultaneous supercritical fluid extraction and in‐situ methanolysis of cis‐vaccenic acid in milkweed seeds
Authors: Turner Charlotta , McKeon Thomas 
Published: November 2006

Abstractcis‐Vaccenate was determined in milkweed (Ascelpias) seed employing supercritical fluid extraction (SFE) with in‐situ enzymatic methanolysis. Candida antarctica lipase type B immobilized onto two different types of carrier materials—a hydrophobic polymer (Novozyme 435) and a silica‐based material (NovoSample 40013)—was investigated. Several SFE parameters were investigated to find the optimal conditions, including extraction time, temperature, methanol concentration, and water level. It was shown that 90 min of dynamic extraction/reaction time was required, and that the optimal methanol and water concentrations differed for the two enzyme preparations studied. Overall, Novozyme 435 demonstrated the fastest reaction kinetics and consistently gave the highest vaccenate yields. The optimized methodology was applied on 15 species of milkweed seeds, giving an average recovery of 105±7% when compared to results obtained using a conventional methodology. The average relative standard deviations were 8% for the enzyme‐based method and 4% for the reference method. The proposed methodology was faster, was less laborious, and consumed less organic solvent than the reference method. Hence, SFE with in‐situ enzymatic methanolysis is a promising methodology for the analysis of FA in oilseeds.
A comparison of the effects of various purification treatments on the oxidative stability of squid visceral oil
Authors: Lin Chih‐Cheng , Hwang Lucy Sun 
Published: November 2006

AbstractFactors influencing the oxidative stability of refined squid visceral oil after various purification treatments were evaluated. Squid visceral oil was treated by refining, steam deodorizing, molecular distillation, Sep‐Pak cartridge extraction, alumina adsorption, EDTA solution washing, and column chromatography, and the treated oils were compared for oxidative stability. Sep‐Pak cartridge extraction and alumina adsorption were designed to eliminate phenolic compounds, α‐tocopherol, phospholipids, and metal ions from the oil. The oxidative stability was measured using PV and increase in weight. The refined oil and the deodorized oil were the most stable, and the highly purified oil was the least stable. However, alumina‐adsorbed oil that had been washed with EDTA was more resistant to oxidation than highly purified oil. When refined oil was passed through an activated carbon‐Celite chromatography column, it could be separated into hexane, ether, and ethanol fractions. The ethanol eluate contained more α‐tocopherol and phospholipids than the ether eluate. The addition of the ethanol eluate extracted from squid visceral oil to the highly purified oil resulted in excellent stability.
CLA formation in oils during hydrogenation process as affected by catalyst types, catalyst contents, hydrogen pressure, and oil species
Authors: Jung Mi Ok , Ju Jin Woo , Choi Dong Seong , Yoon Suk Hoo , Jung Mun Yhung 
Published: November 2006

AbstractThe effects of types and amount of catalysts, hydrogen pressure, and kinds of vegetable oils on the formation of CLA isomers were studied during hydrogenation. CLA isomers were identified by using a silver ion‐impregnated high‐performance liquid chromatograph and 100‐m cyano‐capillary column gas chromatograph. A selective catalyst (SP‐7) produced a considerably higher content of CLA in soybean oil than nonselective catalysts. The maximal quantity of CLA produced in soybean oil during hydrogenation increased greatly with increasing amount of catalyst. By increasing the amount of selective catalyst from 0.05 to 0.3%, the quantity of total CLA obtained was about 1.9 times higher. Changes in hydrogen pressure also greatly influenced total CLA formed. By decreasing hydrogen pressure from 0.24 to 0.024 MPa, the quantity of CLA obtained was about 1.3 times higher. With different oil species (soybean, cottonseed, and corn oils), the time to reach the maximal quantity of CLA was different under the same hydrogenation conditions. However, the maximal quantity of CLA and proportion of CLA isomers formed were almost identical, regardless of oil species tested, under the same hydrogenation conditions.
A fryer design with constant specific surface area
Authors: Gil Bogim , Yoon S. H. , Choi E. S. 
Published: November 2006

AbstractThe specific surface area (surface area/volume) of a traditional frying vessel with a rectangular profile increases as the oil level decreases. In order to maintain a constant specific surface area of frying oil regardless of oil consumption, a special fryer was designed and constructed. The specific surface area of a frying vessel having a linear‐inclined profile (Valentine batch fryer) deviated from a constant value by a maximum of 7.5%. The specific surface area of a frying vessel with an exponentially curved profile maintained a constant specific surface area even though the oil level varied.
Aldehydes in grain sorghum wax
Authors: Hwang Keum T. , Cuppett Susan L. , Weller Curtis L. , Hanna Milford A. , Shoemaker Richard K. 
Published: November 2006

AbstractImproved knowledge of the properties, composition, and analysis of grain sorghum wax would assist in efforts for industrial application of this product. Wax extracted from grain sorghum, harvested in 1996 in Nebraska, using hot hexane was fractionated with silica gel column chromatography using a series of mixtures of hexane, chloroform, methanol, and acttic acid. During TLC analysis of the sorghum wax, a dark band, which did not appear in carnauba wax, was found between was esters and TAG. This dark band fraction was the primary component, representing more than 40% of the total sorghum wax weight. The purpose of this study was to chemically characterize the dark band. The fraction containing the dark band was subjected to borohydride reduction and autoxidation by exposure to air. The borohydride reduction gave a dark band at the fatty alcohol position on TLC, whereas the oxidized sample showed a dark band at the FA position, strongly suggesting the original dark band contained aldehydes. NMR and GC‐MS data confirmed that this fraction contained a saturated C28 aldehyde.
A comparative study of dairy whipping cream and palm oil‐based whipping cream in terms of FA composition and foam stability
Authors: Shamsi K. , Che Man Y. B. , Yusoff M. S. A. , Jinap S. 
Published: November 2006

AbstractNondairy creams are more stable than dairy creams, especially in hot climates. This paper considers the reasons for this stability and which FA is most suitable for producing this effect in palm oil and palm kernel oil‐based whipping cream. The results show that an increase in unsaturated FA, particularly oleic acid, can produce a more stable foam in whipping cream. This study also shows that an increase in iodine value has a positive impact on the stability of foam in nondairy whipping cream as well. This study points out the advantages of a palm oil‐based whipping cream over commercial dairy whipping cream, particularly when the stability of the foam is important and the product is supposed to be consumed in hot weather.
Variables affecting the yields of methyl esters derived from in situ esterification of rice bran oil
Authors: Özgül‐Yücel Sevil , Türkay Selma 
Published: November 2006

AbstractThe influence of specific factors on in situ methanolic esterification of rice bran oil (RBO) using sulfuric acid catalyst was investigated. using high‐FFA rice bran was found to be the most effective means to increase methyl ester yields. The ester content of the extract increased about 67% when the FFA content of oil was increased from 16.6 to 84.5%. Increasing the reaction time beyond 30 min did not affect yields. Increasing the temperature from 20 to 65°C elevated the FAME yield by about 30%, but increasing the amount of acid catalyst above 5 mL did not enhance yield, and increasing the methanol dose from 200 to 250 mL had a negligible effect.
Phylloquinone (vitamin K1) and dihydrophylloquinone content of fats and oils
Authors: Peterson James W. , Muzzey Karry L. , Haytowitz David , Exler Jacob , Lemar Linda , Booth Sarah L. 
Published: November 2006

AbstractAssessment of vitamin K (VK) dietary intakes has been limited by the incompleteness of VK food composition data for the U.S. food supply, particularly for VK‐rich oils. The phylloquinone (VK‐1) and 2′,3′‐dihydrophylloquinone (dK) concentrations of margarines and spreads (n=43), butter (n=4), shortening (n=4), vegetable oils (n=6), and salad dressings (n=24) were determined by RP‐HPLC with fluorescence detection. Each sample represented a composite of units or packages obtained from 12 or 24 outlets, which were geographically representative of the U.S. food supply. Butter, which is derived from animal fat sources, had less VK‐1 compared to vegetable oil sources. The VK‐1 and dK of the margarines and spreads increased with fat content and the degree of hydrogenation, respectively. In some margarines or spreads and in all shortenings, the dK concentrations were higher than the corresponding VK‐1 concentrations. As the fat content of salad dressings increased, the VK‐1 concentrations also increased. Fat‐free foods had <1 μg/100 g of either form of the vitamin. No dK was detected in the salad dressings or oils tested. Some margarines, spreads, and salad dressings may be significant sources of vitamin K in the U.S. food supply.