Soybean oil

Abstract: The autoxidation of soybean oil in a cyclodextrin emulsion system was studied in the presence of an emulsion stabilizer consisting of polysaccharides such as xanthan, tragacanth gum, and methylcellulose. Xanthan strongly inhibited the peroxidation of soybean oil containing tocopherols but showed no antioxidant activity on soybean oil without tocopherols in the emulsion. Xanthan did not have hydrogen donating ability but expressed Fe2+-binding activity. The Fe2+-binding activity corresponded to the pyruvate content of xanthan. Depyruvated xanthan did not inhibit effectively the autoxidation of soybean oil. The Fe2+-chelating structure of xanthan is discussed

Abstract: VOLUME 1: EDIBLE OIL AND FAT PRODUCTS: CHEMISTRY, PROPERTIES, AND HEALTH EFFECTS. 1. Chemistry of Fatty Acids (Charlie Scrimgeour). 2. Crystallization of Fats and Oils (Serpil Metin and Richard W. Hartel). 3. Polymorphism in Fats and Oils (Kiyotaka Sato and Satoru Ueno). 4. Fat Crystal Networks (Geoffrey G. Rye, Jerrold W. Litwinenko, and Alejandro G. Marangoni). 5. Animal Fats (Michael J. Haas). 6. Vegetable Oils (Frank D. Gunstone). 7. Lipid Oxidation: Theoretical Aspects (K. M. Schaich). 8. Lipid Oxidation: Measurement Methods (Fereidoon Shahidi and Ying Zhong). 9. Flavor Components of Fats and Oils (Chi-Tang Ho and Fereidoon Shahidi). 10. Flavor and Sensory Aspects (Linda J. Malcolmson). 11. Antioxidants: Science, Technology, and Applications (P. K. J. P. D. Wanasundara and F. Shahidi). 12. Antioxidants: Regulatory Status (Fereidoon Shahidi and Ying Zhong). 13. Toxicity and Safety of Fats and Oils (David D. Kitts). 14. Quality Assurance of Fats and Oils (Fereidoon Shahidi). 15. Dietary Lipids and Health (Bruce A. Watkins, Yong Li, Bernhard Hennig, and Michal Toborek). Index. VOLUME 2: EDIBLE OIL AND FAT PRODUCTS: EDIBLE OILS. 1. Butter (David Hettinga). 2. Canola Oil (R. Przybylski, T. Mag, N.A.M. Eskin, and B.E. McDonald). 3. Coconut Oil (Elias C. Canapi, Yvonne T. V. Agustin, Evangekube A. Moro, Economico Pedrosa, Jr., Mar& acute a J. Bendano). 4. Corn Oil (Robert A. Moreau). 5. Cottonseed Oil (Richard D. O'Brien, Lynn A. Jones, C. Clay King, Phillip J. Wakelyn, and Peter J. Wan). 6. Flax Oil and High Linolenic Oils (Roman Przybylski). 7. Olive Oil (David Firestone). 8. Palm Oil (Yusof Basiron). 9. Peanut Oil (Harold E. Pattee). 10. Rice Bran Oil (Frank T. Orthoefer). 11. Safflower Oil (Joseph Smith). 12. Sesame Oil (Lucy Sun Hwang). 13. Soybean Oil (Earl G. Hammond, Lawrence A. Johnson, Caiping Su, Tong Wang, and Pamela J. White). 14. Sunflower Oil (Maria A. Grompone). Index. VOLUME 3: EDIBLE OIL AND FAT PRODUCTS: SPECIALTY OILS AND OIL PRODUCTS. 1. Conjugated Linoleic Acid Oils (Rakesh Kapoor, Martin Reaney, and Neil D. Westcott). 2. Diacylglycerols (Brent D. Flickinger and Noboru Matsuo). 3. Citrus Oils and Essences (Fereidoon Shahidi and Ying Zhong). 4. Gamma Linolenic Acid Oils (Rakesh Kapoor and Harikumar Nair). 5. Oils from Microorganisms (James P. Wynn and Colin Ratledge). 6. Transgenic Oils (Thomas A. McKeon). 7. Tree Nut Oils (Fereidoon Shahidi and Homan Miraliakbari). 8. Germ Oils from Different Sources (Nurhan Turgut Dunford). 9. Oils from Herbs, Spices, and Fruit Seeds (Liangli (Lucy) Yu, John W. Parry, and Kequan Zhou). 10. Marine Mammal Oils (Fereidoon Shahidi and Ying Zhong). 11. Fish Oils (R. G. Ackman). 12. Minor Components of Fats and Oils (Afaf Kamal-Eldin). 13. Lecithins (Bernard F. Szuhaj). 14. Lipid Emulsions (D. Julian McClements and Jochen Weiss). 15. Dietary Fat Substitutes (S. P. J. Namal Senanayake and Fereidoon Shahidi). 16. Structural Effects on Absorption, Metabolism, and Health Effects of Lipids (Armand B. Christophe). 17. Modification of Fats and Oils via Chemical and Enzymatic Methods (S. P. J. Namal Senanayake and Fereidoon Shahidi). 18. Novel Separation Techniques for Isolation and Purification of Fatty Acids and Oil By-Products (Udaya N. Wanasundara, P. K. J. P. D. Wanasundara, and Fereidoon Shahidi). Index. VOLUME 4: EDIBLE OIL AND FAT PRODUCTS: PRODUCTS AND APPLICATIONS. 1. Frying Oils (Monoj K. Gupta). 2. Margarines and Spreads (Michael M. Chrysan). 3. Shortenings: Science and Technology (Douglas J. Metzroth). 4. Shortenings: Types and Formulations (Richard D. O'Brien). 5. Confectionery Lipids (Vijai K.S. Shukla). 6. Cooking Oils, Salad Oils, and Dressings (Steven E. Hill and R. G. Krishnamurthy). 7. Fats and Oils in Bakery Products (Clyde E. Stauffer). 8. Emulsifiers for the Food Industry (Clyde E. Stauffer). 9. Frying of Foods and Snack Food Production (Monoj K. Gupta). 10. Fats and Oils in Feedstuffs and Pet Foods (Edmund E. Lusas and Mian N. Riaz). 11. By-Product Utilization (M. D. Pickard). 12. Environmental Impact and Waste Management (Michael J. Boyer). Index. VOLUME 5: EDIBLE OIL AND FAT PRODUCTS: PROCESSING TECHNOLOGIES. 1. A Primer on Oils Processing Technology (Dan Anderson). 2. Oil Extraction (Timothy G. Kemper). 3. Recovery of Oils and Fats from Oilseeds and Fatty Materials (Maurice A. Williams). 4. Storage, Handling, and Transport of Oils and Fats (Gary R. List, Tong Wang, and Vijai K.S. Shukla). 5. Packaging (Vance Caudill). 6. Adsorptive Separation of Oils (A. Proctor and D. D. Brooks). 7. Bleaching (Dennis R. Taylor). 8. Deodorization (W. De Greyt and M. Kellens). 9. Hydrogenation: Processing Technologies (Walter E. Farr). 10. Supercritical Technologies for Further Processing of Edible Oils (Feral Temelli and Ozlem Guclu-Ustundag). 11. Membrane Processing of Fats and Oils (Lan Lin and S. Sefa Koseoglu). 12. Margarine Processing Plants and Equipment (Klaus A. Alexandersen). 13. Extrusion Processing of Oilseed Meals for Food and Feed Production (Mian N. Riaz). Index. VOLUME 6: INDUSTRIAL AND NONEDIBLE PRODUCTS FROM OILS AND FATS. 1. Fatty Acids and Derivatives from Coconut Oil (Gregorio C. Gervajio). 2. Rendering (Anthony P. Bimbo). 3. Soaps (Michael R. Burke). 4. Detergents and Detergency (Jesse L. Lynn, Jr.). 5. Glycerine (Keith Schroeder). 6. Vegetable Oils as Biodiesel (M. J. T. Reaney, P. B. Hertz, and W. W. McCalley). 7. Vegetable Oils as Lubricants, Hydraulic Fluids, and Inks (Sevim Z. Erhan). 8. Vegetable Oils in Production of Polymers and Plastics (Suresh S. Narine and Xiaohua Kong). 9. Paints, Varnishes, and Related Products (K. F. Lin). 10. Leather and Textile Uses of Fats and Oils (Paul Kronick and Y.K. Kamath). 11. Edible Films and Coatings from Soybean and Other Protein Sources (Navam S. Hettiarachchy and S. Eswaranandam). 12. Pharmaceutical and Cosmetic Use of Lipids (Ernesto Hernandez). Index. Cumulative Index.

Abstract: Transesterification reaction variables that affect yield and purity of the product esters from cottonseed, peanut, soybean and sunflower oils include molar ratio of alcohol to vegetable oil, type of catalyst (alkaline vs acidic), temperature and degree of refinement of the vegetable oil. With alkaline catalysts (either sodium hydroxide or methoxide), temperatures of 60 C or higher, molar ratios of at least 6 to 1 and with fully refined oils, conversion to methyl, ethyl and butyl esters was essentially complete in 1 hr. At moderate temperatures (32 C), vegetable oils were 99% transesterified in ca. 4 hr with an alkaline catalyst. Transesterification by acid catalysis was much slower than by alkali catalysis. Although the crude oils could be transesterified, ester yields were reduced because of gums and extraneous material present in the crude oils.

Abstract: A review of commercially available oral and injectable solution formulations reveals that the solubilizing excipients include water-soluble organic solvents (polyethylene glycol 300, polyethylene glycol 400, ethanol, propylene glycol, glycerin, N-methyl-2-pyrrolidone, dimethylacetamide, and dimethylsulfoxide), non-ionic surfactants (Cremophor EL, Cremophor RH 40, Cremophor RH 60, d-alpha-tocopherol polyethylene glycol 1000 succinate, polysorbate 20, polysorbate 80, Solutol HS 15, sorbitan monooleate, poloxamer 407, Labrafil M-1944CS, Labrafil M-2125CS, Labrasol, Gellucire 44/14, Softigen 767, and mono- and di-fatty acid esters of PEG 300, 400, or 1750), water-insoluble lipids (castor oil, corn oil, cottonseed oil, olive oil, peanut oil, peppermint oil, safflower oil, sesame oil, soybean oil, hydrogenated vegetable oils, hydrogenated soybean oil, and medium-chain triglycerides of coconut oil and palm seed oil), organic liquids/semi-solids (beeswax, d-alpha-tocopherol, oleic acid, medium-chain mono- and diglycerides), various cyclodextrins (alpha-cyclodextrin, beta-cyclodextrin, hydroxypropyl-beta-cyclodextrin, and sulfobutylether-beta-cyclodextrin), and phospholipids (hydrogenated soy phosphatidylcholine, distearoylphosphatidylglycerol, L-alpha-dimyristoylphosphatidylcholine, L-alpha-dimyristoylphosphatidylglycerol). The chemical techniques to solubilize water-insoluble drugs for oral and injection administration include pH adjustment, cosolvents, complexation, microemulsions, self-emulsifying drug delivery systems, micelles, liposomes, and emulsions.

Abstract: Biodiesel is an alternative fuel for diesel engines consisting of the alkyl monoesters of fatty acids from vegetableoils or animal fats. Most of the biodiesel that is currently made uses soybean oil, methanol, and an alkaline catalyst. The highvalue of soybean oil as a food product makes production of a costeffective fuel very challenging. However, there are largeamounts of lowcost oils and fats such as restaurant waste and animal fats that could be converted to biodiesel. The problemwith processing these low cost oils and fats is that they often contain large amounts of free fatty acids (FFA) that cannot beconverted to biodiesel using an alkaline catalyst. In this study, a technique is described to reduce the free fatty acids contentof these feedstocks using an acidcatalyzed pretreatment to esterify the free fatty acids before transesterifying the triglycerideswith an alkaline catalyst to complete the reaction. Initial process development was performed with synthetic mixturescontaining 20% and 40% free fatty acids, prepared using palmitic acid. Process parameters such as the molar ratio of alcohol,type of alcohol, acid catalyst amount, reaction time, and free fatty acids level were investigated to determine the best strategyfor converting the free fatty acids to usable esters. The work showed that the acid level of the high free fatty acids feedstockscould be reduced to less than 1% with a 2step pretreatment reaction. The reaction mixture was allowed to settle betweensteps so that the watercontaining alcohol phase could be removed. The 2step pretreatment reaction was demonstrated withactual feedstocks, including yellow grease with 12% free fatty acids and brown grease with 33% free fatty acids. After reducingthe acid levels of these feedstocks to less than 1%, the transesterification reaction was completed with an alkaline catalystto produce fuelgrade biodiesel.