bluuebunny/crossref_metadata_2025_split huggingface dataset:
The physical refining process
Authors: Stage Hermann 
Published: January 2007

AbstractThis paper deals with influences and optimizing of changing process conditions for physical refining of palm oil. These process variables are temperature, pressure, residence time, fluid flow and stripping steam to oil ratio. These parameters influence not only finished oil quality, oil yield, energy consumption and running costs, but also content and yield of natural stabilizers like tocopherols or color compounds like carotenes, and last, but not least, environmental load of waste water and exhaust air as studied under industrial plant conditions. With the right pretreatment process physical refining of palm oil is not only much more economical than chemical refining in connection with stripping steam deodorization, but also causes much less pollution by waste water and exhaust air.Under all these aspects the performance of continuously operated industrial plants now in use for physical refining of palm oil is being examined. Because of the water solubility of the low‐boiling thermal degradation products, the effluents of nearly all installations must be specially treated to fulfill today's legal requirements on BOD and on COD as well as on oil and grease content. The only exception is a new counter‐current two‐step film type physical refining process in connection with a combined sophisticated steam ejector vacuum and two‐step exhaust air washing system, with which, without any air pollution, COD values of <50 for waste water are possible.For best oil quality deacidification should be done with pressure drop of less than 1 torr at 2 to 3 torr tap pressure at 260 C working temperature with residence times of 10 min and counter‐current exchange efficiency of 6 to 8 theoretical plates.
Processing for industrial fatty acids ‐ I
Authors: Combs Durfee L. 
Published: January 2007

AbstractPalm kernel and coconut oils are particularly important to the fatty acid industry because they are the major sources of lauric acid. This paper describes the processes used to convert these oils to their fatty acids. These in turn may be fractionated into saturated/unsaturated acids and to specific chain lengths by winterization, panning and pressing, fractional distillation, solvent crystallization and hydrophilization methods. The products are important raw materials for the soap, detergent and oleochemical industries.
Palm oil: Quality requirements from a customer's point of view
Authors: Willems M. G. A. , Padley F. B. 
Published: January 2007

AbstractThe quality specifications for partly and fully processed oils sold to the European Edible Fats industry are discussed. The industry generally has regarded quality specifications as giving some guarantee of parameters such as FFA, moisture, impurities, iodine value and solids content. However, the availability of processed oils leads us to consider other aspects of quality apart from those normally required. In particular, potential hazards associated with refining and transport procedures become increasingly significant if the European industry is to consider using fully refined oils directly in products. As long as suppliers are unable to make the necessary guarantees, Unilever companies in Europe will be unable to take full advantage of the potential benefits offered by the palm oil industry. The above topics, together with a description of the specification required for the specific product applications, are discussed in this paper.
Ethylene adduct of conjugated octadecadienoic acids: I. Peracid oxidation products
Authors: Dufek E. J. , Gast L. E. , Friedrich J. P. 
Published: January 2007

Abstract8‐(4‐n‐Hexylcyclohex‐2‐enyl)octanoic acid obtained by the addition of ethylene totrans,trans‐9,11‐octadecadienoic acid was treated with 28% hydrogen peroxide in acetic or formic acid to give the hydroxyacetoxy or‐formoxy derivative. Saponification of the hydroxyacetoxy derivative yielded two crystalline glycols. The hydroxyformoxy fatty acid was converted in one step either to the glycol ester, methyl 8‐(4‐n‐hexyl‐2,3‐dihydroxycyclohexyl)octanoate, by reaction with anhydrous hydrochloric acid in methanol or to the acetone derivative of the glycol ester by treatment with dimethoxypropane and anhydrous hydrochloric acid in methanol. Epoxidation of the C20 cyclohexene fatty methyl ester gave the oxirane derivative. A ring opening reaction of the diol acid with periodic acid yielded 9,12‐diformylstearic acid.
The phosphatides of safflower seeds involved in color formation occurring in extracted and heated crude oils
Authors: Burkhardt H. J. 
Published: January 2007

AbstractStudies on crude safflower oils have established that three phosphatides extracted with the oil from the kernel of the seed are responsible for color formation. The phosphatides have been isolated and identified as phosphatidylethanolamine (PE), phosphatidylmyoinositol (PI) and phosphatidylcholine (PC). Phosphatidylethanolamine was the most potent contributor to color formation, followed by phosphatidylinositol and phosphatidylcholine. The color‐forming compounds were separated from the crude oil by precipitation with water and obtained in pure form by column chromatography on DEAE cellulose. The components were identified by comparison of Rf values of intact and deacylated phosphatides with those of known reference compounds, by determination of molar ratios of ester, glycerol, choline, inositol, nitrogen and phosphorus, and by qualitative and quantitative gas chromatographic analysis of the fatty acid residues.
Use of ferric chloride to decolorize cottonseed oil
Authors: Yatsu L. Y. , Jacks T. J. , Hensarling T. 
Published: January 2007

AbstractCottonseed miscella was treated with FeCl3 to form an iron‐gossypol complex. The treated miscella was then extracted with alkaline water. The supernatant lipid filtered through bleaching clay produced an oil containing virtually no light‐absorbing color bodies and a product that compared favorably, colorwise, with commercial oil.
Solubilization of methanol and triglycerides: Unsaturated long‐chain fatty alcohol/medium‐chain alkanol mixed amphiphile systems
Authors: Dunn R. O. , Bagby M. O. 
Published: January 2007

AbstractThis work examines the suitability of unsaturated C18 fatty alcohol/1‐alkanol mixed amphiphile systems as solubility enhancers for methanol in triglyceride solutions. Four fatty alcohols (all‐cis monoene, diene and triene, and all‐trans diene) and five alkanols (C4−C12) were investigated. Effects of the degree of unsaturation and configuration of the double bonds in the fatty alcohol tailgroup and the chainlength of the alkanol tailgroup were examined. Ternary equilibrium diagrams showed that addition of fatty alcohol/alkanol amphiphiles dramatically affect miscibility between methanol and triglyceride. Solubility, kinematic and relative viscosity, and refractive index data were analyzed to determine mechanisms responsible for the apparent solubilization effects. Under most experimental conditions, formation of large micellar aggregates of amphiphiles was unlikely, and the results were consistent with those expected for co‐solvency. However, some viscosity and refractive index data showed that formation of large methanol‐in‐amphiphile aggregates resembling a nonaqueous microemulsion was feasible, but under limited conditions.
New additives derived from fatty acids for water‐based cutting fluids
Authors: Watanabe S. , Fujita T. , Yoneshima T. 
Published: January 2007

AbstractA variety of derivatives from long chain fatty acids were prepared, and corrosion and lubricity tests for these products as water‐based cutting fluid additives were carried out. We have found that triethanolamine salts of 11‐(carboxymethylthio)‐undecanoic acid (II), 10,11‐dichloromethylene undecanoic acid (IV) and 12‐isovaleroyloxy stearic acid (VI) showed effective rust‐inhibiting and anti‐wear properties for water‐based cutting fluids.
Quantitative isolation of lipids of partially defatted and whole peanuts by a dry column method
Authors: Adnan M. , Argoudelis C. J. , Tobias J. , Marmer W. N. , Maxwell R. J. 
Published: January 2007

AbstractA dry column method of lipid extraction was found to be applicable to peanuts—partially defatted as well as whole. Total lipid was obtained from the peanut/sodium sulfate/Celite 545 columns by isocratic elution with dichloromethane/methanol 9:1. Moreover, neutral lipids were obtained by sequential elution that were completely free from polar lipids. First, dichloromethane eluted the neutral lipids, then the 9:1 solvent eluted the polar lipids—at times containing small quantities of neutral lipids. Total lipid values obtained by the column extraction method were slightly higher than those obtained by the standard Soxhlet extraction procedure. This was due in part to the more complete polar lipid isolation produced by the column method. In partially defatted peanuts produced by mechanical pressing, 99% of the polar lipids remained in the retained oil, and these were shown to be slightly less unsaturated than the neutral lipids.
Instrumentation for thermopenetrometry of fats
Authors: Deman J. M. , Gupta S. , Kloek M. , Timbers G. E. 
Published: January 2007

AbstractA new instrument for thermopenetrometry of fats was developed. A linear displacement transducer was modified by removing the spring actuated return mechanism on the moving shaft and attaching a cone to the lower end of the shaft. The cone dimensions were those specified in AOCS method Cc 16–60. A platform was fitted to the upper end of the shaft to accommodate the addition of selected weights. The total weight of the cone, shaft and platform assembly was 100 g. The displacement transducer was connected to a signal conditioner and a recorder. The temperature of the sample was programmed from 5 to 25 C by means of a Haake circulating water bath, and the penetration of the cone into the sample recorded continuously as the temperature was changed. The use of the instrument was demonstrated with butter and margarine, and the precision of the instrument proved to be satisfactory. The coefficient of variability did not exceed 7.0%.
Reaction of methyltrans‐2,3‐epoxyhexadecanoate with urea: Synthesis of long chain fatty 2‐oxazolidones
Authors: Ansari M. H. , Ahmad M. S. , Ahmad M. 
Published: January 2007

AbstractMethyltrans‐2,3‐epoxyhexadecanoate on refluxing with urea in dimethylformamide (DMF) afforded isomeric 4(5)‐tridecyl‐5(4)‐carbomethoxy‐cis‐2‐oxazolidone (II), 5‐tridecylmethylene hydantoin (II) and 2‐hydroxy‐3‐carbamidohexadecanoic acid (III).
Capillary gas chromatographic analyses of headspace volatiles from vegetable oils
Authors: Snyder J. M. , Frankel E. N. , Selke E. 
Published: January 2007

AbstractEight different vegetable oils obtained commercially were analyzed for volatiles by capillary gas chromatography (GC). Volatiles generated in a GC static headspace sampler at 180 C were injected automatically onto a chemically bonded capillary column. Only a small number of GC peaks of low intensity were observed in the fresh samples, which varied in peroxide values from 0.2 to 3. Several major peaks were evident in the oils aged eight and 16 days at 60 C with peroxide values ranging from 16 to 65. Thirty‐four GC peaks were identified on the basis of relative retention time of reference compounds and on the basis of gas chromatography‐mass spectrometry (GC‐MS). Volatile compounds identified were those expected from the autoxidation of principal unsaturated fatty acid components of each vegetable oil tested. The relative concentrations of volatile components increased with the level of oxidation as determined by peroxide value.
The structure and complexity of the 11S polypeptides in soybeans
Authors: Nielsen Niels C. 
Published: January 2007

AbstractThe 11S soybean proteins called glycinin are isolated as a 350,000 dalton complex that consists of six nonidentical subunits. Each subunit consists of an acidic polypeptide component linked to a basic component by a single disulfide bond. Initial translation products of glycinin subunits are single polypeptides of ca. 60,000 daltons that undergo both co‐ and posttranslational modification. The precursors have a short signal sequence, followed by the acidic component, a short linker polypeptide, the basic component and a short trailer peptide. Five major subunit types have been purified and characterized by amino acid sequence analysis. While all of them are clearly synthesized by a family of homologous genes, they can be separated into two groups based on sequence homologies. Group I subunits (A1aB2, A1bB1b, A12B1a) are uniform in size (Mr = 58,000), relatively rich in methionine, and exhibit ca. 90% sequence homology among members in the group. The group II subunits (A3 B4, A5A4B3) exhibit a similar level of homology among themselves, although they contain less methionine and are larger (Mr ″ 62,000–69,000) than group I subunits. Sequence homology between a member of one group and a member of the other is only 60–70%. Since the sulfur amino acid content of subunits is variable and genetic polymorphism in subunit composition has been documented, alteration of the functional and nutritional properties of these seed proteins by genetic manipulation may be possible.
Characteristics and composition of melon and grape seed oils and cakes
Authors: Kamel Basil S. , Dawson H. , Kakuda Y. 
Published: January 2007

AbstractWatermelon (Citrullus vulgaris) and grape (Vitis vinifera) seeds were investigated for their nutritional quality and oil characteristics. The yields of seeds on an as is basis (edible portion) were 1.6 and 1.8% for grape and melon, respectively. The melonseed on a dry weight basis consisted of 53.6% testa and 46.4% kernel. The crude protein, fat and fiber content were 16.4, 23.1 and 47.7% for melon and 8.2, 14.0 and 38.6% for grape (dry weight basis). Both seeds were found to contain significant levels of Ca, Mg, P and K. The fatty acid profiles showed an unsaturated fatty acid content of 76.1% for melonseed oil and 88.6% for grapeseed oil. The predominant fatty acid in both seeds was linoleic acid. The iodine value, saponification number and acid value were 116, 248 and 0.97 for melonseed oil and 132, 194 and 1.59 for grapeseed oil. The amino acid profiles of both seed cake proteins were determined and compared with hen's egg protein.
High pressure extraction of oil seed
Authors: Eggers R. , Sievers U. , Stein W. 
Published: January 2007

AbstractFor calculation of phase equilibria of the system seed oil/CO2, an equation of state published in the literature has been fitted to experimental data of that system. The results thus obtained are of only limited use in designing a supercritical extraction process. The experimental investigation of the mass transfer kinetics is much more significant. Mechanical processing of the oil seed's cell wall structure has been shown to be of great importance. The best specific yields were achieved with material that had been mechanically pre‐deoiled and thereby broken open. Yields are increased considerably by use of the gas mixture CO2/propane or other special gas mixtures or by the addition of refrigerants. However, the extraction times achieved in batch operation, together with the mass product nature of oil seed, make a continuous supercritical extraction essential if operation is to become economic relative to the conventional hexane extraction. To this end, the energetics of the process have been calculated, and practical possibilities for continuous operation are discussed.
A calorimetric, NMR and X‐ray diffraction study of the melting behavior of tripalmitin and tristearin and their mixing behavior with triolein
Authors: Norton I. T. , Lee‐Tuffnell C. D. , Ablett S. , Bociek S. M. 
Published: January 2007

AbstractX‐ray diffraction, differential scanning calorimetry and NMR have been used to give information on the molecular order and melting of tripalmitin and tristearin crystals. They also have been used to study the melting and solubility of these pure triglycerides when mixed with triolein. From these studies we propose demixing in the liquid state and observe modification of the crystallization kinetics of these saturated triglycerides such that the highest melting (β‐polymorphic) form is observed within a minute at 298K for cooling rates up to 120K/min. In the mixtures the long d‐spacing, corresponding to the distance between layers in the crystals, was observed to be approximately 0.5 nm greater after cooling in excess of 60K per min than for close packed layers in the β form crystals. A study carried out after rapid cooling showed that two processes occurred. Initially, the α polymorphic form is produced; this transformed to the β‐like crystals in a matter of a few minutes. There is then a much more gradual decrease in the long d‐spacing as a slow annealing into the tightly packed β polymorphic form occurs.
Application of infrared spectroscopy in the study of polymorphism of hydrogenated canola oil
Authors: Mostafa Azza Naguib , Deman J. M. 
Published: January 2007

AbstractLow temperature infrared spectroscopy was used to study the polymorphic transformations occurring in hydrogenated Canola oil. Hydrogenation of the oil was carried out under selective and nonselective conditions to an iodine value (IV) of 70 and 60, respectively. The four samples studied differed in their fatty acid composition, melting points andtrans fatty acid content. For the first part of the study, the samples were cooled rapidly using liquid nitrogen to −100 C. All the samples initially crystallized in the α‐form and further transformation to the β′‐form was detected only in some samples. In the second part of the study, the melted samples were crystallized at 10 C. The resulting spectra showed either a pure β′‐form or a mixture of β′ and β‐forms.
Heat capacity of tristearin in the presence of food emulsifiers
Authors: Schlichter J. , Garti N. , Sarig S. 
Published: January 2007

AbstractThe specific heats of tristearin in the presence of some food emulsifiers were determined by differential scanning calorimetry. Solid emulsifiers show Cp curves different from those of pure tristearin, indicating that a new mixed crystal has been obtained through the incorporation of the surfactant within the fat.
Determination of the oxidative stability of fats and oils: Comparison between the active oxygen method (AOCS Cd 12‐57) and the rancimat method
Authors: Läubli Markus W. , Bruttel Peter A. 
Published: January 2007

AbstractOxidative stability is an important parameter in the characterization of fats and oils. The determination of this parameter with the Active Oxygen Method (AOM; AOCS Method Cd 12‐57) is both very costly and labor intensive, owing to the repeated peroxide value determinations involved. The alternative rancimat method is based on the conductometric determination of volatile degradation products and features automatic plotting of the conductivity against time. The evaluation is performed graphically after completion of the experiment. The labor required for this method is considerably less as it is not necessary to perform titrations at regular intervals. In the determination of the peroxide values of six samples at three temperatures, ca 151 mixed solvent and chemicals valued at SFr. 400 (ca $180 US) were consumed.The induction times (tI) determined with both methods using six different fats and oils show a good correlation (slope 1.005, correlation coefficient 0.987). The rancimat method thus yields results equivalent to the AOCS Method Cd 12–57, but offers a real alternative for the determination of oxidative stabilities owing to the appreciable saving in labor.
Cod lipids, solvent systems and the effect of fatty acid chain length and unsaturation on lipid class analysis by Iatroscan TLC‐FID
Authors: Ohshima T. , Ratnayake W. M. N. , Ackman R. G. 
Published: January 2007

AbstractThe chromatographic behavior of molecular species of free fatty acids, triglycerides, sterol esters and wax esters on Chromarods‐SII was investigated in four developing solvent systems of different polarities. In accordance with previous reports it was observed that molecular species within a lipid class are partially separated according to the chain length and degree of unsaturation of the acyl groups. The separation is more affected by the degree of unsaturation than the chain length, especially in nonpolar solvent systems. In polar solvent systems the separation within a lipid class is less efficient; a slight separation according to the chain length was observed, and the degree of unsaturation had little or no influence. The partial separation of molecular species within a class leads to the superimposing of certain lipid classes, for example glyceryl ethers and highly unsaturated fatty acids of marine origin. This poses a potential problem in identification of Iatroscan peaks. However, with totally hydrogenated marine lipid samples a complete separation of the lipid classes was achieved when developed in a nonpolar solvent system. It is proposed that at least two kinds of authentic standards varying in the degree of unsaturation and chain length should be used for the identification of the peaks of natural lipid samples of unknown composition, and that total hydrogenation be applied to improve separations and ensure sample stability, and probably to improve quantitation accuracy.
Avocado oil production and chemical characteristics
Authors: Werman M. J. , Neeman I. 
Published: January 2007

AbstractCentrifugal force separation is a relatively new industrial process for extracting avocado oil. This study examined the influences of temperature, pH and NaCl concentration on oil extraction efficiency by centrifugal processing. Optimal separation conditions occurred at 75 C, with a pH of 5.5 and NaCl concentration of 5%.Differences in chemical characteristics exist between avocado oils produced by industrial processes and those oils that were produced in the laboratory by organic solvent extraction. The highest amount of chlorophyll, 192.9 ppm, was obtained by ethanolic extraction in the laboratory. Unsaponifiables content reached 1.95% in industrial oil produced by organic solvent extraction. The highest acid value, 8.35, was obtained from industrial oil produced by centrifugal separation. Hydroxyl values in our oils were found to be 2–3 times higher than those reported in the literature.
Extraction and refining of oil from amaranth seed
Authors: Lyon C. K. , Becker R. 
Published: January 2007

AbstractOil was extracted with hexane on a pilot plant scale from seeds ofAmaranthus cruentus after the seeds were subjected to an efficient abrasive milling. Optimum conditions were then determined for refining and bleaching this oil. The yellow oil obtained is similar in appearance and composition to corn oil, but comparison with previously published analyses reveals a considerable variation in the content of the principal fatty acids, palmitic, oleic and linoleic, although the squalene content (5–8%) was in the expected range.