Journal ArticleDOI
Nutritional consequences of processing soybean oil
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TLDR
In this paper, the authors show that the nutritional quality of soybean oil is largely retained after typical commercial processing conditions and that typical commercial salad and cooking oils and shortenings made from partially hydrogenated soybeans retain nutritionally significant levels of essential fatty acids.Abstract:
A major objective of commercial processing of soybean oil into edible products is to remove unwanted impurities from the oil with the least possible effect on nutritional quality of the oil. Soybean oil is an excellent dietary source of essential linoleic acid and also of tocopherols, which serve as sources of vitamin E and natural antioxidants. The data presented in this report indicate that the nutritional quality of soybean oil is largely retained after typical commercial processing conditions. Hydrogenation does reduce the level of essential fatty acids; however, typical commercial salad and cooking oils and shortenings made from partially hydrogenated soybean oil retain nutritionally significant levels of essential fatty acids. Tocopherols also are present at high levels in the finished oil. Among the unwanted components of crude soybean oil which are effectively removed by processing are pesticide residues, phosphatides, free fatty acids, color pigments, and compounds causing objectionable odors and flavors.read more
Citations
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Journal ArticleDOI
Total and individual tocopherol contents of sunflower oil at different steps of refining
Murat Tasan,Mehmet Demirci +1 more
TL;DR: In this article, the contents of total and individual tocopherols of sunflower oils at different stages of industrial chemical and physical refining processes were determined by high-performance liquid chromatography (HPLC).
Journal ArticleDOI
Minor Constituents in Canola Oil Processed by Traditional and Minimal Refining Methods
TL;DR: In this article, the authors used Trisyl silica and Magnesol R60 to remove undesirable components from crude canola oil meeting commercial refining standards while preserving more healthy minor components.
Journal ArticleDOI
Frying Oil Deterioration and Vitamin Loss During Foodservice Operation
Beth L. Carlson,M. H. Tabacchi +1 more
TL;DR: In this paper, the authors studied the vitamin E loss in four frying oils (two partially hydrogenated soybean oils, one with methyl silicone, the other with tertiary butyl hydroquinone, citric acid and dimethyl siloxane added; a semi-solid hydrogenated palm oil shortening with mono and diglycerides added; and 100% corn oil) under experimental and actual operational conditions.
Journal ArticleDOI
Catalysts and Network Modeling in Vegetable Oil Hydrogenation Processes
TL;DR: In this article, the authors considered the problem of hydrogenation of vegetable oils, which is one of the earliest commercial gas-liquid- solid heterogeneous catalytic processes and has attracted the attention of numerous scholars.
References
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Reference BookDOI
Bailey's Industrial oil and fat products
TL;DR: Shahidi et al. as mentioned in this paper proposed a method for the analysis of Fats and Oils and showed that the method can be used to identify the components of a particular type of fat.
Journal ArticleDOI
Vitamin E content of foods.
TL;DR: In this paper, the effects on vitamin E content are discussed for heating and storage of dairy products, grains, vegetables, and plant oils; for the refining of plant oils, and for the processing and baking of grain products.
Book
Soybeans as a food source
TL;DR: Food uses of soybean oil protein are reviewed and the various uses of the nutritional properties of the proteins are discussed, including soybean production, storage, and processing.
Journal ArticleDOI
Antioxidants for vegetable oils
TL;DR: Several chemical compounds having antioxidant efficacy in food fats and oils and cleared for food use by governmental regulatory agencies are available for such use by vegetable oil processors in many nations of the world as discussed by the authors.