bluuebunny/crossref_metadata_2025_split huggingface dataset:
High‐yield preparation of methyl stearolate
Authors: Butterfield R. O. , Dutton H. J. 
Published: July 2007

AbstractA simplified laboratory procedure for preparing methyl stearolate consists of three steps—bromination, dehydrobromination, and purification. A variety of starting materials was investigated, including oleic acid, olive fatty acids, and triglycerides. Brominations of both fatty acids and triglycerides were conducted in diethyl ether. Dehydrobrominations were carried out in boiling 30% KOH‐ethylene glycol solutions or in 30% KOH‐water solutions under pressure. Saponification of the triglycerides also occurred at this step. After conversion to methyl esters and distillation, the product from olive oil analyzed 79% methyl stearolate. Purification was accomplished by either argentation or acetonitrile‐hexane countercurrent distribution and yielded methyl stearolate of +99% purity. Over‐all recoveries, based upon the amount of oleic acid present in the initial oil, averaged 80%. In addition to the laboratory procedure, possible production operations are outlined.
Technical news feature
Authors: Hrushowy R. H. 
Published: July 2007

AbstractPalm oil utilization is contingent on three key factors‐economic advantage, standards of quality, and customer acceptance. In order to provide acceptable quality palm oil for direct use of as a portion of a formulation, the oil is pretreated, steam refined, bleached, and deodorized. A Parkson stripper is employed for steam refining which, with the pretreatment described, results in yields of the weight of crude oil minus 1.19 x the free fatty acid expressed as oleic and finished oil colors ranging from 1.0–2.5 Red Lovibind. Potential color problems can be avoided by ensuring that all storage and processing conditions are controlled.
Polymorphism of saturated triglycerides: I. 1,3‐distearo triglycerides
Authors: Lovegren N. V. , Gray M. S. 
Published: July 2007

AbstractTriglycerides of the 18‐N‐18 series, whereN is an even‐carbon saturated fatty acid of 2 to 18 carbons in length, were examined by differential scanning calorimetry. The procedures used to obtain heats of fusion and crystallization of the various triglycerides and their polymorphs are described. When small samples (ca. 1–2 mg) were used, the temperature lag was minor at rapid scanning rates thus permitting investigation of polymorphs with relatively rapid rates of conversion, but more accurate calorimetric data were obtained with larger samples. Capillary melting points were also obtained for the various triglycerides and their polymorphs. Calorimetric and melting point data were given.
Solubilities of six cottonseed oil fatty acid methyl esters in methanol
Authors: Zarins Z. M. , Willich R. K. , Feuge R. O. 
Published: July 2007

AbstractSolubilities of six cottonseed oil fatty acid methyl esters in metha‐nol have been determined. The esters were: methyl oleate, methyl linoleate, methyl malvalate, methyl dihydromalvalate, methyl sterculate and methyl dihydrosterculate. The solubility/temperature data are presented in graphical and tabular form.
Temperature studies of coacervating cationic soap solutions
Authors: Cohen Irving , Economou Peter 
Published: July 2007

AbstractThe micellar molecular weights (MMW) and the critical micelle concentration (CMC) of the homogeneous phase of the cationic coacervating soap system, Hyamine‐1622, as a function of NaCl concn and temp were determined from light scat‐tering and refractive index measurements. At constant temp, an overall two‐stage growth proc‐ess is indicated in this system. At low NaCl concn, the micelle grows to a limiting isotropic structure. At higher NaCl concn, the micellar growth is an exponential function of the NaCl concn. Temp studies of the CMC provide the basis for calculating values of the heats of micel‐lization, खHm in a limited range of NaCl concn (0‐0.06M). The temp dependence of the MMW at fixed NaCl concn in the range of 17‐47 C is an exponential function and plots of log (MMW) vs. 1/T give straight lines with positive slopes. At low NaCl concn (0‐0.8M), where there is an effective charge on the micelles, these slopes are small. At high NaCl concn, where the micelles approach zero effective charge (theta conditions), the slopes increase abruptly and remain approx constant over a wide range of NaCl concn (0.08‐0.24M).
Genetic control of fatty acid biosynthesis in rapeseed (Brassica napus L.)
Authors: Downey R. K. , Craig B. M. 
Published: July 2007

AbstractIsolation of rapeseed plants containing no erucic acid in their seed oil gave simultaneous selection for low eicosenoic acid. Genetic analy‐sis of populations segregating for erucic acid content indicated that the synthesis of these fatty acids was controlled, in the developing embryo, by two genes which displayed no domi‐nance and acted in an additive manner. As the genetic capacity for erucic acid synthesis de‐creased, there was an increase in percentage of oleic acid with no corresponding decrease in total oil content. The percentage of eicosenoic acid re‐mained relatively constant with decreasing erucic acid except in the zero erucic acid genotype where only 1% eicosenoic was detected instead of approx 12%. These observations were in‐terpreted to mean that eicosenoic and erucic acids were formed by a genetically controlled carbon chain lengthening system operating by the addi‐tion of acetate molecules to the carboxyl end of oleic acid. This hypothesis was supported by data obtained from the injection of radioactive sodium acetate into immature rapeseed pods. In the monoene fraction of the oil, eicosenoate had three times the specific activity of oleate and erucate had twice the activity of eicosenoate. On oxidation, the monocarboxylic fragments of these three acids had low and similar specific activities while in the dicarboxylic acids, where chain elongation has presumably taken place, activity increased in the ratio of 1:5:19.
Desired quality attributes in winter and summer rapeseed
Authors: Thomas A. 
Published: July 2007

AbstractQuality assurance programs have played a significant role in rehabilitating and maintaining the importance of rapeseed and its products. In Europe, the processing of indigenous and Canadian rapeseed ensures unifrom plant utilization throughout the year which in itself contributes to improving quality. Indigenous rapeseed is predominantly of the high‐yielding winter type. The European oil mills have learned to adapt to differences in low erucic acid seed characteristics during processing. The influence of different conditioning and pre‐expelling parameters on the characteristics of expeller and extraction oil is especially receiving attention. Sulfur compounds, phosphatide content, color and analytical oxidation values are important criteria for the required refining techniques, which can range from classical methods to physical refining, and the quality of the fully refined product. While low erucic acid rapeseed oil can generally be regarded as an alternative to soyabean oil, crystallization behavior of hardened products can differ significantly, which appears to be a function of fatty acid composition. Progress is also being made in upgrading meal quality, especially for application in poultry feed, by developing cultivars with glucosinolate levels below 1%. Such new varieties might also contribute to reducing the problem of fishy egg taint observed with some breeds of layers. Decreased rumen degradability of rapeseed meal by treatment with formaldehyde may further improve flexibility of use. Various established and potential quality attributes for rapeseed, meal and oil are reviewed.
Effect of ultrasonic comminution on liquid classification of cottonseed protein and gossypol pigment glands
Authors: Hron R. J. , Graci A. V. 
Published: July 2007

AbstractSlurries of pin‐milled full‐fat and flaked, extracted cottonseed were ultrasonically comminuted in hexane and liquid‐classified using laboratory differential settling techniques. Sonication of full‐fat cottonseed slurries increased the liquid‐classified protein fraction recovery from 25.9% (nonsonicated control) to over 60%, while the protein content of the fraction remained basically constant at 67%, and free gossypol increased slightly from 0.027 to 0.032%. Sonication of flaked, solvent‐extracted (fat‐free), slurried cottonseed yielded a 28% classified fraction containing 72% protein and 0.032% free gossypol. Although it was demonstrated on laboratory scale only, ultrasonic comminution may make the price of edible cottonseed protein concentrates produced from glanded seed (via a process such as the liquid cyclone process) competitive with other edible protein products.
Fatty acid composition and cyclopropene fatty acid content of China‐chestnuts (Sterculia monosperma, ventenat)
Authors: Berry S. K. 
Published: July 2007

AbstractThe China‐chestnuts (Sterculia monosperma, Ventenat) were examined for their fatty acid composition by gas liquid chromatography, infrared and nuclear magnetic resonance spectroscopy. The oil in nuts contained cyclopropene fatty acids (CPFA) determined as silver nitrate derivatives of their esters. The values (area %) for the major fatty acids as methyl esters were 23.47% C16:0, 1.25% C16:1, 2.56% C18:0, 24.89% C18:1, 18.24% C18:2, 5.40% dihydrosterculic, 3.21% C18:3 + C20:0 and 19.15% sterculic. The proportion of CPFA in the oil did not decrease upon cooking the nuts.
Catalytic autoxidation of 9(10)‐formylstearic acid
Authors: Schwab A. W. 
Published: July 2007

AbstractA procedure has been developed for the preparation of carboxystearic acid by catalytic autoxidation of hydroformylated oleic acid. This autoxidation is catalyzed effectively with Ca, Cu, Co, Fe, Mn and Ce naphthenates in either acetone or glacial acetic acid at 20 C. With the exception of Ca, all these catalysts produce from 2 to 10% keto‐ and hydroxystearic acids as by products. Yields of up to 95% 9(10)‐carboxystearic acid are obtained by autoxidation for 24 hr with Ca naphthenate (0.5% Ca based on formylstearate). This autoxidation period was shortened to 7 hr by using a binary catalyst (0.5% Ca and 0.05% Mn), which affords a minimum of side products.
Thermal decomposition of tricaproin
Authors: Lien Y. C. , Nawar W. W. 
Published: July 2007

AbstractTricaproin was used as model system to study thermal decomposition of simple triglycerides. The tricaproin samples were pyrolyzed under three different conditions: at 250 C for 1 hr, 270 C for 1 hr and 270 C for 15 hr. Hydrocarbons, acrolein, methyl hexanoate, hexanal, hexanoic acid, 6‐undecanone, 2‐oxoheptyl hexanoate, propanediol dicaproate, propenediol dicaproate, oxopropanediol dicaproate and dicaproin were identified. Mechanisms involving both free radical and nonfree radical reactions were proposed for the formation of these compounds.
Functionality of vegetable proteins other than soy
Authors: Martinez Wilda H. 
Published: July 2007

AbstractIn addition to the soybean, many other sources of vegetable protein have potential to provide a broad spectrum of functional properties. Among these sources are cottonseed, peanut, sunflower, and rapeseed. As with soy, the functional characteristics vary with the type of product, e.g., flour, concentrate, or isolate. In this discussion, functionality is defined as the set of properties that contributes to the desired color, flavor, texture, or nutritive value of a product. Utilization of these alternate sources of vegetable proteins will depend upon availability, economics of the product in any given country, and on the uniqueness and desirability of the functional properties of the product.
The role of processing in changing protein characteristics
Authors: Leslie R. B. 
Published: July 2007

AbstractIn our efforts to design and produce proteins which deliver optimal benefits in products both reproducibly and cost effectively, we must keep in mind the following points. Protein “functionality” is only meaningful in a specific product and process context. Techniques are becoming available to investigate “molecular protein characteristics;” how we can best use them to understand how proteins contribute to “product attributes” remains to be elucidated. Different proteins respond differently to typical process regimes. Use of these proteins as functional ingredients may require formulation or process modifications.
Food uses of peanut protein
Authors: Lusas E. W. 
Published: July 2007

AbstractApproximately 19 million metric tons of peanuts (Arachis lypogae L.) are harvested annually, and contribute over 3.5 million tons to the world's protein pool for food and feed uses. Peanut is the world's fourth most important source of edible vegetable oil and the third most important source of vegetable protein feed meal. About 70% of the U.S. Crop is consumed domestically or exported as peanut kernels, peanut butter, and confections. Crushing is limited primarily to culls and kernels containing aflatoxin; and to stabilize the market. However, in countries such as India, Senegal, Brazil and Argentina, 75 to nearly 100% of the crop is crushed or exported for use as oil and livestock meal. The peanut is perhaps the world's most widely researched food protein oilseed. Advantages over other oilseeds include relatively bland flavor, minor color problems, and minimal preparation requirements. Products in use throughout the world include boiled peanuts, roasted full‐fat or partially defatted peanuts, peanut butters, grits and flours (full‐fat or defatted), defatted peanuts, protein concentrates, and protein isolates. Compounded food applications include fortified breads and bakery products, snacks, meat products, extended milks, cheese and curd type products, and various mass‐feeding foods in developing countries. Challenges encountered in peanut utilization include improvement of flavor levels and stability, identification of nutritional adequacy and fortification requirements, elimination of antinutritional factors, development of new products and improved processes, and elimination of aflatoxin problems.
Development of lupine proteins
Authors: Cerletti Paolo , Duranti Marcello 
Published: July 2007

AbstractLupine is a potentially valuable seed protein producing crop for temperate climates. Alkaloid‐free varieties have been developed. The true seed protein content varies from 30% to 45%. Protein quality and digestibility compare favorably with those of soya. Oil yields come upward of 10%, and the composition is similar to soy bean oil. Lupine is relatively free of antinutritional factors present in other legumes. Large scale nutritional trials have been carried out. Lupine isolates have been used in preparation of foods.
Alkali isomarization of methyl 9, 12, 15‐octadecatrienoate geometrical isomers
Authors: Koritala S. 
Published: July 2007

AbstractGeometrical isomers of methyl 9,12,15‐octadecatrienoate were subjected to alkali isomerization according to the official AOCS method. Thec,t,t andt,t,c isomers gave higher specific extinction coefficients at 268 mμ than the all‐cis isomer. The all‐trans isomer was not completely conjugated. These results are in conformity with previous predictions based on theoretical and experimental evidence.
Antioxidant activity and stability of 6‐hydroxy‐2,5,7,8‐tetramethylchroman‐2‐carboxylic acid
Authors: Cort W. M. , Scott J. W. , Araujo M. , Mergens W. J. , Cannalonga M. A. , Osadca M. , Harley H. , Parrish D. R. , Pool W. R. 
Published: July 2007

Abstract6‐Hydroxy‐2,5,7,8‐tetramethylchroman‐2‐carboxylic acid in thin layer tests in vegetable oils and animal fats has two‐four times the antioxidant activity of butylated hydroxytoluene and butylated hydroxyanisole and is more active than propyl gallate, nordihydroquaiaretic acid, ascorbyl palmitate, and α‐ and γ‐tocopherols. It is also more active than tertiary butylhydroquinone in chicken and pork fats and corn, peanut, sunflower, and safflower oils in thin layer tests. Tertiary butylhydroquinone is slightly more active in corn, soybean, cottonseed, and peanut oils in the active oxygen method, probably due to decomposition of the chroman at 98 C. This decomposition is inhibited by ascorbic acid. The chroman is synergized by ascorbyl palmitate‐thiodipropionate and ascorbic acids. Active oxygen method values of 190 hr are obtained in combination with the latter. A spectrofluorometric assay for 6‐hydroxy‐2,5,7,8‐tetramethylchroman‐2‐carboxylic acid has been developed. The compound is 95–100% stable for 2 months at room temperature and 45 C, and a low level of toxicity is found. The copper and iron breakdown products of the chroman have been determined. A possible relationship between these products, protection of the chroman by ascorbic acid and ethylene diaminetetraacetic acid, and a mechanism of action is presented.
Oat Oil: Refining and stability
Authors: Kalbasi‐Ashtari Ahmad , Hammond E. G. 
Published: July 2007

Abstract and SummaryOil obtained by petroleum ether extraction of Dal oats was refined by conventional methods. Degumming loss was reduced to 15% by degumming in hexane solution and partially neutralizing the oil with sodium hydroxide. The free fatty acid was 6~8%, and alkali refining losses were 25~30%. Oat oil was bleached successfully with charcoal and deodorized. Stability of the refined oil was compared with soybean oil at 25 and 55 C by peroxide values and organoleptic tests. Stability of oat oil was increased by the addition of citric acid and was significantly greater than that of soybean oil, especially at 25 C. Oat oil contained significant amounts of α‐tocopherol, but ferulic and caffeic acids, antioxidants important in whole oats, were not extracted by hexane.
Studies on the antioxidants: XI. oxidation products of concomitantly used butylated hydroxyanisole and butylated hydroxytoluene
Authors: Kurechi T. , Kato T. 
Published: July 2007

AbstractThe effects of antioxidants used concomitantly were studied for their contribution to the autoxidation process and for the function‐al mechanism of the antioxidating process. In this study, an equal mixture of butylated hydroxyanisole (BHA) and butylated hydroxy‐toluene (BHT) in benzene was irradiated with ultraviolet rays and the chemical structures and antioxidant activities of the resulting oxides were derived. The chemical changes of the substrates and oxides were followed quantitatively by gas chromatography. The resulting oxide was confirmed to be 3,3′,5′‐tri‐tert‐butyl‐5‐methoxy‐2,4′‐dihydroxydiphenyl methane, which was a dehydrogenated dimer of BHA and BHT. The stability study on this compound by AOM showed its strong activity as an antioxidant on lard and soybean oil.
The C16 monoenoic acid of zanthoxylum alatum seed oil
Authors: Ahmad F. , Ahmad I. , Osman S. M. 
Published: July 2007

AbstractAs a part of our screening program on unusual fatty acid‐containing seed oils, we observed that the oil of Zanthoxylum alatum contains 15.4% of a C16 monoenoic acid. It was characterized as cis‐9‐hexa‐decenoic by the GLC analysis of oxidative cleavage fragments from an isolated monoene fraction.
Determination of critical micelle concentrations of some nonionic surfactants by Keto‐Enol tautomerism of benzoylacetoanilide
Authors: Shoji Norihito , Ueno Minoru , Meguro Kenjiro 
Published: July 2007

AbstractThe absorbances of benzoylacetoanilide, keto‐enol tautomer, dissolved in aqueous solution of several concentration ranges below and above the CMC of the incorporating surfactants. Below the CMC, the absorbance of the band at 250 nm due to the ketonic form showed hardly any change and that of the band at 320 nm due to the enolic form could not be observed. In contrast, above the CMC, the spectral band of the enolic form appeared, and the absorbance increased abruptly and that due to the ketonic form decreased gradually. The changes at the CMC in absorbance for these nonionic surfactants were distinctly observed by plotting the absorbance at 250 and 320 nm as a function of the concentration of surfactants. These changes at the CMC were very noticeable with nonionic surfactants as well as with ionic surfactants. The concentrations corresponding to break points for these surfactants were in fairly good agreement with the published data of the CMC of each surfactant. This method of keto‐enol tautomerism using benzoylacetoanilide has been confirmed CMC for most anionic, cationic, and nonionic surfactants.
Minor carboxylic acids in finnish tall oil fatty acids: Aromatic, alicyclic, and branched chain aliphatic constituents
Authors: Hase A. , Hase T. , Holmbom B. 
Published: July 2007

AbstractThirteen aromatic carboxylic acids in Finnish tall oil fatty acids were identified and quantified by gas chromatography‐mass spectrostereoisomeric secodehydroabeitic acids secoditerpene and dehydroabeitic acids. The other aromatic acids were various secoditerpene ando‐ alkyl‐ phenylalkanoic acids. A number of minor nonaromatic acids with mono‐ and bicyclic, and branched chain structures were also identified and quantified.
Analysis of trichlorocarbanilide and triclosan in soaps by reverse phase high pressure liquid chromatography
Authors: George E. D. , Hillier E. J. , Krishnan S. 
Published: July 2007

AbstractA method has been developed for the rapid and direct analysis of bacteriostats (3,4,4′‐trichlorocarbanilide and 2,4,4′‐trichIoro‐2′ ‐hydroxydiphenyl ether) in soaps with the aid of reverse phase high pressure liquid chromatography (HPLC) The bacteriostats were conveniently analyzed by UV absorption detection at 280 nm. A typical analysis of bacteriostats by this method requires 15 min for sample preparation and 15 min for the HPLC run. As the system needs no equilibration time (isocratic elution), it is immediately and reproducibility.
Technical news feature
Authors: Clark S. P. , Wan P. J. , Matlock S. W. 
Published: July 2007

AbstractHull‐free kernels from confectionary‐type sunflower seed were prepressed with two levels of heat treatment and two levels of severity of pressing. Cakes were solvent extracted, desolventized in a continuous, pilot size extractor, and ground into flour. For comparison, kernels were also pressed into flour using direct solvent extraction and desolventizing at room temperature. Qualities of oil and of flour from different treatments were compared. Oils were all of good quality with no differences among treatments. Flours showed no distinct differences in dispersible nitrogen at pH values between 2 and 12, indicating that processing conditions did not damage the solubility of the protein. All cake and flour samples were high in residual hexane, showing the need for a deodorizer in the pilot plant. Treatments did not affect particle size distribution in flours. The flour samples all fell within the range for satisfactory microbiological quality, although bacteria count increased considerably during grinding of cake into flour. Treatments affected dry color but not wetted color of flour, with the more intense heating and pressing producing slightly darker flours. Amino acid compositions were not affected by process treatments.