Journal ArticleDOI
Metals in soybean oil
F. J. Flider,F. T. Orthoefer +1 more
TLDR
The authors provides an overview of the various effects of metals on processing and stability, describes how to inhibit or diminish their activity, and discusses various analytical techniques for identification and quantification of the metals present in soybean oil.Abstract:
Certain metals often produce deleterious effects when present in soybean oil. Trace quantities of copper, iron and manganese dramatically reduce the oxidative stability of edible oils. The presence of calcium and magnesium in crude oils reduces the efficiency of degumming and refining operations. Sodium soaps reduce bleaching efficiency by inactivating adsorption sites on bleaching earth. Phosphatides or phosphorous containing lipids exert a poisoning effect on hydrogenation catalysts. Nickel, an artifact of hydrogenation, must be removed from the oil for health, stability and safety considerations. This paper provides an overview of the various effects of metals on processing and stability, describes how to inhibit or diminish their activity, and discusses various analytical techniques for identification and quantitation of the metals present in soybean oil.read more
Citations
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Vegetable Oils in Food Technology: Composition, Properties, and Uses
TL;DR: In this article, Gunstone et al. present a survey of the production and trade of vegetable oils and their application in the food industry, including the extraction of olive oil from olives.
Journal ArticleDOI
Role of Physical Structures in Bulk Oils on Lipid Oxidation
TL;DR: Increasing the understanding of how physical properties of food systems impact lipid oxidation could lead to the development of novel antioxidant technologies that not only protect the oil against oxidation and increase shelf-life but also allow food manufacturers to include more nutritionally beneficial fatty acids in their products.
Oxidation and Quality of Soybean Oil: A Preliminary
TL;DR: The anisidine test, a measure of secondary oxidation products in glyceride oils, was applied to a number of soybean salad oils processed from sound and damaged soybeans.
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Physical and oxidative stability of fish oil-in-water emulsions stabilized with beta-lactoglobulin and pectin
TL;DR: In this paper, a Menhaden oil-in-water emulsion was prepared with beta-lactoglobulin upon which the pectins were electrostatically deposited at pH 3.5.
Journal ArticleDOI
Characteristics of lipids and their feeding value in swine diets
TL;DR: In livestock diets, energy is one of the most expensive nutritional components of feed formulation, and inclusion of lipids are known to affect growth rate and feed efficiency, but are also known to affects diet palatability, feed dustiness, and pellet quality.
References
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Journal ArticleDOI
Oxidation and antioxidants in fat and oil processing
TL;DR: In this paper, the roles of oxidation and antioxidants in various major processing steps in producing edible fats and oils are reviewed, including the basic nature of the oxidation problem, the function of phenolic antioxidants in overcoming it, and a listing of antioxidants currently available.
Journal ArticleDOI
Oxidation and quality of soybean oil: a preliminary study of the anisidine test
TL;DR: The anisidine test, a measure of secondary oxidation products in glyceride oils, was applied to a number of soybean salad oils processed from sound and damaged soybeans as discussed by the authors.
Oxidation and Quality of Soybean Oil: A Preliminary
TL;DR: The anisidine test, a measure of secondary oxidation products in glyceride oils, was applied to a number of soybean salad oils processed from sound and damaged soybeans.
Journal ArticleDOI
Edible oil deodorization
TL;DR: In this article, the process specifications for deodorization and the mechanical design of edible oil deodorizers are discussed and a detailed discussion of the deodorizing process is given.