bluuebunny/crossref_metadata_2025_split huggingface dataset:
Functions and requirements of fats and emulsifiers in prepared cake mixes
Authors: Painter K. A. 
Published: July 2007

AbstractAccompanying demands for product changes in formulation, recipe preparation and processing of prepared cake mixes have been modifications in the shortening and emulsifier system. Shortenings and emulsifiers are a major consideration in cake mix formulation and can provide the formulator with new opportunities. This research investigates the development of a shortening for a dry cake mix system with consideration given to three major factors. First, the type of fat used—its source, its crystalline structure, its ability to aerate and its physical form. Secondly, the type and amount of emulsifiers—mono‐ and diglycerides, polyglycerol esters, propylene glycol monoesters and glycerol lacto esters are reported. Third, the processing of the dry mix and its effect on the fat.
Associative structures of polyglycerol esters in food emulsions
Authors: Hemker W. 
Published: July 2007

AbstractLiquid crystalline types and the crystalline gel state of the commercially available tri‐ and octaglycerol esters are identified. The behavior of crystalline and liquid crystalline forms of these polyglycerol esters were studied in water dispersions, soybean oil and water emulsions, and in food emulsions. Triglycerol monoesters, primarily a mixed ester composition of palmitate and oleate, show hexagonal liquid crystalline activity as well as limited regions of stable α crystalline gels. Octaglycerol monostearate and monooleate primarily exhibit hexagonal liquid crystalline behavior which (below their Krafft point) form stable α‐gels. A relationship between the associative structures and functional performance of these polyglycerol esters in food emulsions is presented.
A new method of detoxification of cottonseed by means of mixed solvent extraction
Authors: Liu Fu‐Kuang , Jou S. Y. , Jung L. Y. 
Published: July 2007

AbstractFor several decades, scientists in the field of vegetable oils tried unsuccessfully to detoxify cottonseed by a practical method. By using 20‐30% (by wt) of ethyl alcohol (90% in vol) with commercial hexane as a mixed solvent, we were able to extract effectively both gossypol and oil from cottonseed prepressed cake or flakes. Free gossypol in meal was reduced to ca. 0.013‐0.04%; total gossypol was reduced to 0.32‐0.55%; residual oil was reduced to ca. 0.5% or less. Any aflatoxin present also can be eliminated by this process. The detoxified cottonseed meal can be used as animal feed. Cottonseed protein can be used to substitute for soy protein. The extracted oil is of better quality than that obtained by the usual hexane extraction method, and gossypol is a valuable byproduct.
Detergent enzymes: Developments during the last decade
Authors: Starace C. A. 
Published: July 2007

AbstractThe decade of the seventies saw dramatic changes in the formulation of heavy duty laundry detergents. The reduction in the STPP content in laundry product formulations was a notable example. During the early 1970s, heavy duty liquid laundry detergents were introduced and today represent an estimated 20% of the heavy duty laundry detergent market. A significant trend during this decade toward lower wash temperatures also appeared. These developments in home laundry products and washing trends have been followed by collateral developments in detergent enzyme technology. During the 1970s, a new generation of high alkaline, active detergent enzymes were developed. This new group of alkaline proteases were characterized by greater activity and stability under conditions of alkalinity between pH 10.5 to near 12, thus favoring phosphate‐free detergent formulations. These enzymes also were found to exhibit superior stability in nonbuilt liquid laundry detergent systems. Safety considerations at the plant operation level have resulted in a continual improvement in the quality of coated and encapsulated detergent enzyme granulates. During the past 10 years, detergent enzymes have passed through three generations of physical forms, from the powders to prills to encapsulates. The decade of the 1980s offers exciting possibilities for enzymatic laundry products. The trend toward lower wash temperatures, caused initially by the popularity of synthetic fabrics, is being compounded by a radical reappraisal of household energy consumption patterns. In this new atmosphere of energy conservation, detergent enzymes will offer energy‐saving options in an assortment of laundry products. Finally, as we start this decade of the 1980s, the spiralling cost of petrochemical feedstocks will cause us to rethink laundry product formulations and here again, detergent enzymes offer an important alternative for the future.
Detergent builders
Authors: Schweiker George C. 
Published: July 2007

AbstractA highlight summary of the chemistry of commercial manufacturing processes, relative effectiveness, economic comparison and present uses of the various detergent builders of industrial significance to the soap and detergent industry are presented and reviewed. Builders discussed include the inorganic phosphates, silicates, carbonates, zeolites, and the organic citrates and other polycarboxylate salts (NTA, CMOS and “Builder M”).
Update on surfactants: What do we have to work with?
Authors: Bluestein B. R. , Cowell R. D. , Mausner M. L. 
Published: July 2007

AbstractThe number of commercially available surfactants continues to grow, but at a slower pace than in the past decade. Low‐cost raw material continues to guide the market. Several surfactants, such as AOS, have yet to reach their potential volumes. The class, structure and chemistry of the major and developing surfactants are reviewed and some unique application examples are described.
Determination of the fully saturated triglyceride composition of fats
Authors: Aneja R. , Bhati A. , Hamilton R. J. , Padley F. B. , Steven D. A. 
Published: July 2007

AbstractA method is described for the quantitative determination of the fully saturated triglyceride composition of fats. The method involves a quantitative oxidation of the unsaturated triglycerides in the fat to a mixture of α ketol and dihydroxy compounds, using aqueous alkaline potassium permanganate and a phase transfer catalyst in a two phase reaction. The fully saturated triglycerides are fractionated from the oxidation products by column chromatography on silicic acid and their composition is quantified by gas liquid chromatography (GLC) using a flame ionization detector. Analyses of samples of lard, cocoa butter, olive oil, soybean oil, crude palm oil (ex Malaysia) and the stearin fraction from palm oil are given as examples of the method.
Preparation of some fatty glycolic acid derivatives and screening for antimicrobial activity
Authors: Bailey A. V. , Boudreaux G. J. , Sumrell G. 
Published: July 2007

AbstractNine glycolic acid derivatives were prepared and screened as primary plasticizers for polyvinyl chloride (PVC) and for antimicrobial activity. Two types of compounds were represented: (a) those with a methyl or ethyl ester grouping at the carboxyl function of glycolic acid and a fatty acyl group at the hydroxyl function; and (b) those with three acyl groups attached at the hydroxyl functions of the amide, resulting from the reaction of glycolic acid and diethanolamine. None of the compounds was compatible with PVC at the 35% level of incorporation, and the compounds were not further evaluated as plasticizers. They were screened for antimicrobial activity against a gram‐positive bacterium,Staphylococcus aureus; a gram‐negative bacterium,Escherichia coli; a yeast,Candida utilis; and a mold,Penicillium sp. Six of the compounds inhibited two or more of the test organisms suggesting some of these materials merit further testing as biostatic agents.
Gearing surfactants for use in consumer products
Authors: Cellura R. P. 
Published: July 2007

AbstractSurfactants are created for consumer products because the wants and needs of consumers and their suppliers are thoroughly analyzed and judged to provide a business opportunity that is in line with the strategic direction of a surfactant supplier. Entering the surfactant market for a consumer product is based on six key steps which are (1) market definition and target selection, (2) definition of consumer and supplier wants and needs within the target market, (3) determining the feasibility of meeting these wants and needs and making a go/no go decision, (4) developing and fine tuning the product, (5) a market introduction program and (6) continued support once the product is successfully commercial. This paper discusses each of these steps.
Fatty acids and sterols in oils from canola screenings
Authors: Ackman R. G. , Sebedio J‐L. 
Published: July 2007

AbstractOne sample of canola seed (variety Tower) and five samples of screenings were commercially processed to yield first an “expeller oil” and subsequently an “extractor oil” by the hexane extraction of the residue. The screening samples contained 25–50% intact or broken canola seed. The balance included 21–31% weed seeds (especially lambsquarter and stinkweed), hulls, fragments of the embryo, and chaff. All the oil samples were analyzed for sterol and fatty acid composition. The extractor screening samples had slightly higher sterol contents than the corresponding expeller samples, while the Tower samples gave the lowest values. The averages (in mg/g oil or extract) for the extractor screening samples were: brassicasterol, 1.0; campesterol, 4.1; and β‐sitosterol, 7.3. For expeller screening samples the average were: 0.9, 3.6 and 6.2 and for the Tower oils they were, respectively, 0.9, 3.8, 5.3 and 0.9, 3.5, 4.7. The fatty acid compositions of the screening samples for both extractor and expeller oils were similar to that of the Tower oil except for the higher proportions of docosenoic acid (22:1) and eicosenoic acid (20:1) and the more obvious presence of three C18 conjugated dienes totalling up to 0.6% of one screening oil sample. The docosenoic acid level (mainly erucic acid) ranged from 3.0 to 7.0% for the extractor oils and from 2.5 to 8.0% for the expeller samples, compared to 0.1% for the two Tower oils. The oil contents of the screenings ranged from 20 to 30%, and the fatty acids and sterols appear to be nutritionally useful and innocuous in all respects.
Model experiments about the formation of volatile carbonyl compounds
Authors: Schieberle P. , Grosch W. 
Published: July 2007

AbstractAutoxidation of linoleic acid, 9‐hydroperoxy‐10, 12‐octadecadienoic acid (9‐HPOD), 13‐hydroperoxy‐9, 11‐octadecadienoic acid (13‐HPOD), 2‐octenal and 2,4‐decadienal at 38 C were investigated with respect to the formation of volatile carbonyl compounds. The 13‐HPOD and all compounds having a double bond in ω‐6‐position produce hexanal. After initiating by small amounts of alkoxy radicals, both hexanal and 2,4‐decadienal autoxideize further. While, individually, hexanal reacts somewhat faster than 2,4‐decadienal, forming the corresponding acid, in a mixture of the two aldehydes, hexanal is protected to a certain extent by the unsaturated aldehyde against autoxidation. This explains the predominance of hexanal among the volatile carbonyl compounds resulting from linoleic acid autoxidation. Small amounts of 2‐octenal originate from both the 9‐HPOD and the 2,4‐decadienal as a result of oxidation of the ω‐8‐double bond of these compounds. Aside from its acid as main autoxidation product, 2‐octenal yields heptanal and hexanal as volatile compounds.
A new method for glyceride composition determination by colorimetry
Authors: Dasgupta J. , Bhattacharyya D. , Chakrabarty M. M. , Adhikari S. 
Published: July 2007

AbstractA new method was devised for determination of glyceride composition of fats by oxidation, fractionation of the derived azeleoglycerides by thin layer chromatography and quantitation of the fractions obtained by colorimetry. The method was first standardized with standard triglyceride mixtures and was then applied to wegetable oils and their interesterified mixtures. It appeared to work very well in all cases, including directed interesterified mixtures where the lipase hydrolysis method of glyceride estimation is unsuitable.
Determination of the solid‐liquid ratio of fats by wide‐line nuclear magnetic resonance
Authors: Haighton A. J. , Vermaas L. F. , den Hollander C. 
Published: July 2007

AbstractThe Newport Quantity Analyzer is suitable for the determination of the solid‐liquid ratio in fats provided an accurate and rapidly reacting temperature control for the sample between the magnets is used. Hydrogen content and relaxation times determine the NMR signals. The hydrogen content can be calculated from the iodine value and the saponification value. In order to obtain a reliable “liquidline ” for a given sample, the NMR read out is measured at 60 C (completely molten state) and this value is multiplied by fixed factors for each temperature. With the Newport instrument, these conversion factors are still slightly dependent on the hydrogen content. Determinations of the solids content of various margarine blends, shortenings and hydrogenated oils were made. The relation between dilatometry and NMR results is temperature dependent. The correlations were especially good at low temperature, but poor at > 30 C.
Determination of oil in aqueous emulsions by wide‐line NMR
Authors: Shanbhag Sudhakar , Steinberg M. P. , Nelson A. I. 
Published: July 2007

AbstractThe radio frequency (r‐f) saturation method was shown valid for determination of four edible oils in aqueous emulsions but not in commercial margarine. The interference in case of margarine was shown to be due to nonfat solids. The signal from water at low RF level was eliminated by converting to water of crystallization. Of three anhydrous salts studied for this purpose, only magnesium perchlorate was satisfactory. The method could be made quantitative for oil in margarine only by addition of carbon tetrachloride to the margarine before addition of magnesium perchlorate.
The determination of polysorbate 60 in foods
Authors: Smullin C. F. , Wetterau F. P. , Olsanski V. L. 
Published: July 2007

AbstractAnalytical methods have been developed for the determination of polysorbate 60 (Tween 60, Atlas Chemical Industries, Inc.) in several food products including baked bread and cake, cake mix, yeastraised doughnuts, shortening, foam‐mat dried tomato paste and citrus fruit juices, dressings for salad, and potato flakes. Most of the methods involve extraction of the polysorbate 60 from the sample with a suitable solvent. In all cases the polysorbate polyol moiety is recovered, desalted by ion exchange and measured gravimetrically as the barium phosphomolybdate complex. The polysorbate 60 content of the sample is calculated using a gravimetric factor obtained by subjecting known amounts of polysorbate 60 to the same analytical procedure. Each method is designed to eliminate interferences from other constituents of the food so that blank samples are unnecessary.
Soil removal in relation to total work input: Calorimetric investigation in full‐size washers
Authors: Loeb L. , Shuck R. O. 
Published: July 2007

AbstractA simple, straightforward method, utilizing the concepts of classical adiabatic calorimetry, is described for the direct measurement of total energy delivery to a functional wash system. For this work a full‐sized vertical axis automatic washer was modified for utilization as a calorimeter. The application of this equipment, and the rationale of this approach in studying the energetics of soil removal are discussed. To illustrate this technique, the effects of agitation frequency and detergent concentration on power consumption by the wash system are considered.
Surface active block copolymers: I. The preparation and some surface active properties of block copolymers of tetrahydrofuran and ethylene oxide
Authors: Kuwamura Tsunehiko , Takahashi Hideo , Hatori Toichiro 
Published: July 2007

AbstractA new type of surface active block copolymer (TE type) having the general formula HO(C2H4O)x(CH2. CH2CH2CH2O)y‐(C2H4O)zH, was obtained by addition of ethylene oxide to polyoxytetramethylene glycols with molecular weight of 1000‐3400. TE types in which the polyoxyethylene sections comprised more than 20–25% of the total weight are soluble in water, and the relation between cloud point and oxyethylene content for TE types was similar to that for propylene oxide‐ethylene oxide block copolymers (Pluronics). Some surface active properties of TE types were examined in comparison with those of Pluronics and some other surfactants. The surface tension, foaming and antifoaming properties of TE types were comparable to those of Pluronics. Although the wetting power of TE types was poor, their suspending power (for carbon black) was superior to that of Pluronics in both aqueous and nonaqeuous media. The addition of TE types to some conventional detergents enhanced significantly their detergency. TE types showed a remarkable demulsifying action, on addition to some W/O emulsions.
Sulfated diglycolamides
Authors: Weil J. K. , Parris N. , Stirton A. J. 
Published: July 2007

AbstractPure sulfated diglycolamides were prepared by the sulfation of products from the alkali‐catalyzed reaction of diglycolamide with fatty methyl esters. Products containing 70% of methyl‐substituted diglycolamides were obtained by the addition of 1 mole of propylene oxide to a mole of hydroxyethylamide under alkaline catalysis. Sulfated monooxypropylated hydroxyethylstearamide C17H35 CONHC2H4OCH2CH(GH3)OSO3Na, and sulfated diglycolstearamide, C17H35CONH (C2H4O)2‐SO Na, have good solubility, lime soap dispersing power and detergency.
Practical considerations in commercial utilization of oilseeds
Authors: Smith Allan K. 
Published: July 2007

AbstractIn the past 40 years oilseeds have gained a dominant position in the U.S. agriculture. Soybeans have made more rapid progress in the feed and food industries than other oilseeds because of the low cost in their production, easy adaptability to solvent processing, and importance to the feed and food industries. The foreign markets have been a great asset to the soybean industry. However, each of the other oilseeds is finding its special place in the industry through modification of the seed by plant breeding, the development of new techniques in oil mill processing and other technical modifications. Even geographical location of a crop can be a deciding factor in the economics of successful operation. Production and processing of oilseeds in other countries often presents economic and food acceptance problems that are entirely different than those in the U.S. Both the favorable and unfavorable factors involved in production, composition, processing and conversion of the protein concentrates into acceptable foods are discussed. The recent oilseed research and development which holds promise for increasing utilization of oilseed in foods is reviewed. This includes progress in the breeding of high protein soybeans, new centrifugal techniques for reducing the gossypol in cottonseed meal, progress in the development and production of glandless cottonseed, processing new varieties of sunflower seed, the potential for new and improved oil solvents, the advantages of extrusion processing of oilseed meals, and other techniques which might be expected to improve the color, flavor, texture and other properties of oilseed proteins for foods.
Economics of the soybean industry
Authors: Fiedler R. E. 
Published: July 2007

AbstractThe soybean, an immigrant from China, has risen from the bottom of the U.S. agricultural crop ladder over the past 40 years to its position today of being number two. Only mighty corn is still ahead of the soybean in cash value to the American farmer. Behind this unprecedented growth of an agricultural crop were two attricutes of the soybean seed: a high content of excellent protein and a moderate content of oil useful for edible and industrial uses. Although soybean oil does not quite measure up in quality to peanut, cotton, corn and some other vegetable oils, research has modified these deficiencies to such an extent that over 50% of all the fats and oils consumed in the U.S. are soy based. The soybean has resulted in the development of a worldwide marketing and processing technology covering the seeds and its two main products. Today, soybean and its products are the most exported agricultural goods reaching, from the U.S. alone, the billion dollar level in recent years. So important has the soybean become to the American scene that it receives the active attention of almost every facet of private and public agribusiness. And the end is not in sight as the meal and oil fractions are finding their way into more and more highly sophisticated applications for human use.
Deliberate biodegradation in a closed system cooling tower
Authors: Holt E. K. , Brown A. 
Published: July 2007

AbstractA series of experiments was made on an experimental cooling tower with a 30 gpm circulation rate and with a feed of make‐up water consisting of the mixed and settled effluents from an edible oil plant and a fatty acids distillation plant. Summer conditions were simulated by heating the circulating water to 105 F, thus permitting a 20 F temperature drop through the tower. Almost immediately some aerobic degradation of biochemical oxygen demand (BOD) and chemical oxygen demand (COD) was observed. It was suggested that the biota be fed by the addition of nitrogen and phosphorus while the pH was maintained at neutral. This increased the rate of biodegradation about fourfold, the tower leveling off with 6% blow‐down relative to the rate of feed with BODs and CODs substantially equal to, or lower than, their level in this feed. Thus, overall biodegradation of 94% was realized, attributed to: (a) aeration in the tower; (b) high water temperature of 85 F ; (c) feeding of nitrogen; (d) feeding of phosphorus, and (e) pH adjustment. Similar results were obtained in tests on a larger cooling tower used for handling the total effluent water from the barometric system of a single edible oil batch deodorizer. All of the water was recirculated for a period of three months with no blow‐down whatever. In this test the COD and BOD leveled off at about 1730 and 360 ppm respectively. The obvious benefits of a biological cooling tower are water conservation and elimination of waste treatment and disposal.
Improved dye method for estimating protein
Authors: Udy Doyle C. 
Published: July 2007

AbstractSeveral improvements and extensions of the Udy dye method for estimating protein content in natural products are discussed. The many outstanding physical and chemical properties of the monosulfonic azo dye, acid orange 12, are presented. This dye is used in a stablizing pH 2 buffer system to react with the protein’s basic groups that originate from the basic amino acids (BAA) histidine, arginine and lysine. A complete analysis requires less than 5 min. The ionic reaction rate is limited to the exposure rate of each binding site. Regression equations relating nitrogen content and bound dye are presented for several oilseeds, grains, legumes and animal products. Random mixtures of products, having wide dif‐ferences in dye‐binding capacity, are not amenable to this method of protein estimation. Because nonpro‐tein nitrogen is not measured, and the critically essential amino acid, lysine, is measured only when it is nutritionally available, it is suggested that the amount of dye bound by the protein’s BAA offers a better nutritional index than conventional nitrogen procedures.