Occurrence and Characteristics of Oils and Fats

Pyrolysis of waste animal fats in a fixed-bed reactor: Production and characterization of bio-oil and bio-char

The liquid density of fatty acids can be accurately estimated by the modified Rackett equation over a wide range of temperatures. The modified Rackett equation requires the critical properties and an empirical parameter,Z
 RA
 , for each acid as the basis for computing density as a function of temperature. The liquid density of vegetable oils can be estimated by using mixture properties corresponding to the fatty acid composition and a correction for the triglyceride form. The density prediction is explicitly temperature-dependent.

Density estimation for fatty acids and vegetable oils based on their fatty acid composition

Because of its good taste and outstanding stability, sesame oil has long been one of the most desirable edible vegetable oils. Sesame meal is a valuable supplement for food and feeds because of the high methionine content of its protein relative to other oilseed proteins. Production of sesame seed in the U.S. has been small but is expected to increase with success in the development of nonshattering varieties. Current information on the composition, properties, processing and use of sesame is discussed.

Sesame: Current knowledge of composition and use

Protein content, amino acid and oil composition of two cultivars of Sesamum indicum L. were studied. The cultivars (dark and white) showed ash content in the range of 6.54–7.71%, nitrogen 3.70–4.03...

Protein and oil composition of sesame seeds (Sesamum indicum, L.) grown in the Gizan area of Saudi Arabia

Nineteen different samples of oils and fats have been examined for their component acids and composition by gas-liquid chromatography. Under programmed-temperature operations, the temperatures at which different components start to elute bear a straight-line relationship with their respective carbon numbers. Chromatograms, under programmed-temperature conditions, of methyl esters from such oils as coconut, groundnut, mustard, etc., are used for identifying the components of an unknown oil by comparing its chromatogram taken under nearly identical conditions. For confirmatory identifications, such plots as logarithm of retention times versus carbon numbers for saturated acids (14:0 to 24:0), monoenoic acids (14:1 to 24:1), and dienoic acids (18:2 to 24:2), under isothermal conditions, have also been used. Some new fatty acids, noted for the first time in traditional oils, are 15:0 in cottonseed oil, 20:1 in sesame oil, 22:0 in soybean oil, and 24:2 in mustard oil. Odd-carbon chain acids from 11∶0 to 23:0 have been observed in such vegetable oils as peanut germ, rice bran, andMesua ferrea. Fatty acid composition by GLC for new samples like peanut lecithin, peanut germ oil,Myristica attenuata, Myristica kanarica, Myristica magnifica, Mesua ferrea, Vateria indica, Schleichera trijuga, and shark-liver stearine are presented. Industrial utilization of these new oils and fats is discussed.

B. Sreenivasan

Papers

Component fatty acids and composition of some oils and fats.