Showing papers on "Rice bran oil published in 1988"

Factors affecting refining losses in rice (Oryza sativa L.) bran oil

Abstract: Components of rice bran oil have been assessed for their effect on refining losses. Rice bran oil used in the study had the following (percent) analysis: free fatty acids, 6.8; phosphatides, 1.25; wax, 2.85; monoglycerides, 1.67; diglycerides, 4.84, and oryzanol, 1.85; the rest (80.74) was mostly triglycerides. The phosphatides and mono- and diglycerides had no noticeable effect on refining losses at levels of up to 2% in the oil. Waxes and oryzanol increased the refining losses substantially. In model experiments where these were incorporated into peanut oil individually and in combination, the wax at as low a level as 1% increased the refining losses by about 80% more than control and the refining losses increased with concentration of wax. Oryzanol had a similar effect. When wax and oryzanol were present together in the oil, the effect was synergistic—the refining losses were higher than the sum of their individual effects. Phosphatides, mono- and diglycerides tended to reduce the adverse effect of wax and oryzanol. The main components responsible for higher than normal refining losses in rice bran oil have been identified as wax and oryzanol.

An investigation of rice bran oil tank settling

Abstract: A wax-like settling is observed in tanks in which rice bran oil is stored. “Soft” and “hard” wax fractions have been isolated from this settling by solvent Crystallization. Previous investigation has shown that the settling consists mainly of wax esters of long chain alcohols and long chain fatty acids. The present work describes the column chromatographic analysis of unhydrolyzed tank settling. The presence of an aromatic moiety is indicated in the infra red spectrum. Comparison of data obtained by analysis of the tank settling before and after hydrolysis shows that it contains only 33% of monomeric esters; the remainder may be present as a polymeric ester, as found in carnauba wax. Investigation of different samples of rice bran oil has shown that the ratio of monomeric to polymeric fraction varies with the history of the bran.

Gas Chromatographic Determination of Flavor Stability of Cooking Oils

Abstract: Flavor stability of cooking oils such as rice bran oil, double fractionated palm olefin and soybean oil were determined by headspace analysis using gas chromatography. In the headspace, the contents of volatile compounds, oxygen and hydrogen were measured. The hydrogen content in the headspace correlated well with the contents of volatile compound (r > 0.95). Therefore, it is proposed that a single measurement of hydrogen and oxygen is used as a index of flavor stability of cooking oils instead of separate measurement of volatile compounds and oxygen. which have conventionally been used.

Process for imformed vegetable oil binder for casting

Abstract: In this invention, the various-sourced semi-dry and undry vegetable oils are blow-oxidation treated under 150 degree C, then below 160 degC,directly melts the oil rosin-modified maleic acid resin or rosin-modified phenolformaldehyde resin into the vegetable oil, the ball soft point of them is as high as 135~145 degC, thus makes the solvent and drier free bake type oil binder In the mfr of core in foundry factory, the bind property is far superior to thase substitations of China wood oil, such as slag oil, modified rice bran oil, the oil of the achene of siberian cocklebur or rubber seed oil

Separation of 24-methylene cycloartanolferulate

Abstract: PURPOSE:To economically obtain the titled compound useful for hyperlipemia, antipsychotic agent, etc., in high purity and good yield, by purifying a starting material such as crude or purified oryzanol using specific crystallization operation. CONSTITUTION:A substance containing 24-methylene cycloartanol formula (24-MCAFE) such as crude or purified oryzanol, etc., obtainable from rice bran oil, rice gern oil, etc., is treated at first with a 2-10C organic acid ester and then with a mixed solvent of a 3-10C ketone and 1-6C alcohol to provide crystals, which are then removed, if necessary, while the filtrate is evaporated to dryness and the remainder is treated with 1 -6C alcohol to provide crystals containing 55% or more 24-MCFE. The 24-MCAFE-containing substance is successively crystallized from a 2-10C organic acid ester or 3-10C ketone or a mixed solvent of such a single solvent and a 1-6C alcohol to provide the aimed compound.