Showing papers on "Soybean oil published in 1974"

Oxidation and quality of soybean oil: a preliminary study of the anisidine test

Abstract: 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. A highly significant correlation (−0.68) was found between the anisidine values of salad oils from sound soybeans and their flavor scores. Multiple correlations between flavor scores, anisidine, and peroxide values yielded a correlation of 0.81 and provided a method for predicting the initial flavor scores of sound soybean salad oils. Similar data for oils from damaged beans gave a highly significant, but lower, correlation (−0.65). Comparative studies indicated that sound crude oils usually contain lower levels of oxidation products than damaged crude. Oxidation in both sound and damaged crudes increased roughly in proportion to iron content. Reproducibility of the test and the effects of hydrogenation, accelerated storage, and fluorescent light on anisidine values were studied. Analysis of damaged oils before and after deodorization showed that little, if any, reduction of anisidine value occurred. Deodorization of sound oils, however, lowered anisidine values. In comparison with damaged oils, the anisidine values of sound oils were lower at comparable stages of processing. The poor quality of damaged soybean oil was substantiated by organoleptic evaluations. Flavor scores of oils given special processing treatments increased as anisidine values decreased.

Soy protein products and their production

Abstract: The soybean industry in the U.S. started in the first years of this century and was only 5,000,000 bushels just 50 years ago. This year it is expected to be over 1.5 billion bushels, reflecting a remarkable growth. Beans are processed primarily for soybean oil and for meal to be used in poultry and livestock feeds. Only ca. 3% soy protein is used in human food today. Special processing is required to prepare proteins to meet the various specifications of products for the food industry. Methods used to produce flour and grits, spun fibers, textured proteins, concentrates, and isolates are described.

Vegetable oil emulsion

Abstract: The present invention is concerned with a vegetable oil emulsion containing from 1-10% water, preferably 1-5% water, and 1-4% emulsifying agent. The emulsifying agent is a particular mixed polyglycerol ester of 12-hydroxy-9 octadecenoic acid or of dimerized fatty acids of soybean oil. These water-in-oil (w/o) emulsions are useful in preparing edible food products, cosmetics and paints containing a minimum amount of water.

Iron and phosphorus contents of soybean oil from normal and damaged beans

Abstract: Analyses of commercial crude soybean oils showed a highly significant correlation of 0.74 between free fatty acid and iron content. Poor flavor characteristics exhibited by finished oils extracted from damaged beans may be caused in part by a higher free fatty acid and related higher iron content in crude oils. Source of the increased iron appears to be both damaged beams and steel processing equipment. Crude oil from damaged beans is 2–10 times higher in iron than crude oil extracted from sound beans. Iron appears loosely bound in soybeans, since autoclaving, spontaneous heating in storage, or treating with alcohol increased the level of iron in laboratory extracted crude oil from 0.2 to more than 1 ppm. Present data do not indicate that iron and phosphorus contents are associated statistically in extracted oils.

Carbon‐13 nuclear magnetic resonance measurement of oil composition in single viable soybeans

Abstract: High-resolution, natural abundance13C NMR spectra of intact, viable soybeans have been obtained by Fourier transform techniques. The spectra are interpreted in terms of the relative concentrations of the major fatty acids present in the soybean triglycerides. This nondestructive analysis is sufficiently fast and accurate to permit the selection of individual soybeans for use in a genetic breeding program designed to reduce the undesirably high linolenic acid content of soybean oil.

Ratios of polyunsaturated fatty acids to α-tocopherol in tissues of rats fed corn or soybean oils

Abstract: This study was part of a larger experiment designed to assess the vitamin E adequacy of corn and soybean oils in relation to their polyunsaturated fatty acids (PUFA). Young male rats were fed a semipurified diet containing 20% corn or soybean oil and adequate selenium. After 8 and 12 weeks, animals were sacrificed, and 7 tissues analyzed for α- and γ-tocopherols and for fatty acids. Calculations were made of the molar ratios of total polyunsaturated fatty acids/α-tocopherol, and also of all polyunsaturated fatty acids, except linoleate, designated polyunsaturated fatty acids>18∶2, to α-tocopherol. It is proposed that the latter ratio may have more significance, physiologically, than when linoleic acid also is considered. Tissues from rats fed corn oil had slightly more favorable (lower) ratios than did tissues from rats fed soybean oil. In both groups, the molar polyunsaturated fatty acids>18∶2/α-tocopherol ratio was lowest for heart and lung, intermediate for muscle and testis, and highest for liver, kidney, and adipose tissue. Since both corn and soybean oils provide adequate vitamin E as determined by several biochemical and physiological parameters, adequate molar ratios of polyunsaturated fatty acids>18∶2/α-tocopherol were: lung, 400; heart and leg muscles, 700; testis, 1100; liver and kidney, 1500–2000; and adipose tissue, 2000.

Extraction of carotenoid pigment from shrimp processing waste

Abstract: Extracting a red carotenoid pigment from processing waste which comprises a milky-pink watery mixture containing dissolved and finely divided material from the waste. To this is added a small quantity of a triglyceride oil, such as soybean oil. The oil is dispersed in the watery mixture with the aid of turbulent mixing, after which the dispersion is heated and the oil fraction recovered by centrifugal extraction. The resulting dark-red oil is suitable for incorporation in commercially produced salmon and trout feed to improve the fishes'' flesh and skin coloration.

Characterization of Inhibitor Protein for Lipase in Soybean Seeds

Abstract: A crude inhibitor for pancreatic lipase was extracted from soybean seeds. The lipase activity decreased curvilinearly with an increase in inhibitor concentration. At a low inhibitor concentration, enhanced inhibition was observed by the co-existence of protein such as bovine serum albumin in the reaction mixture. The lipase activity was inhibited immediately after the addition of inhibitor which did not cause the significant destraction of substrate emulsion. The lipase activities of Aspergillus niger, Rhizopus delemar and castor bean seeds were also inhibited. The inhibition was observed when various oil substrates such as soybean oil, linseed oil, olive oil emulsions and Ediol were used, and the extent of inhibition varied among them. Column chromatography of inhibitor on Sephadex G–100 showed that the molecular weight of a main peak of inhibitor was estimated as about 80,000.

Hydrated pan release agents

Abstract: Baking pans are treated with a hydrated pan release agent comprising an oil-in-water emulsion of a mixture of glycerides of ethoxylated mono- and diglycerides, soft mono- and diglycerides, soybean stearine, and soybean oil all dispersed in water.

Composição em ácidos graxos de óleos vegetais e gorduras animais

Abstract: The fatty acid composition of different kinds of edible vegetable oils (corn, soybean, olive, cottonseed, peanut and sunflower seed) and animal fats (butter and lard) was determined by gas liquid chromatography. The sunflower seed oil presented the highest yield of unsaturated acids (86.10%) followed by the soybean oil (84.15%), while Cottonseed oil showed the highest saturation (24.23%). Butterfat revealed great number of fatty acids (32) from 4 to 22 including several fatty acids with odd number of carbon atoms.

Hydrogenation of Soybean Oil with Copper-Chromium Catalyst: Preliminary Plant-Scale Observations

Abstract: Four commercial hydrogenations were carried out on 20,000 1b batches of soybean oil with 0.25, 0.5, and 1% fresh copper-chromite catalyst and 1% used catalyst. Hydrogenations proceeded smoothly at catalyst levels of 0.5 and 1%, but the reaction was slow at a 0.25% concentration. Kinetic, selectivity ratio\((K\frac{{Ln}}{{Lo}})\) and fatty acid compositional data were acquired during several of the hydrogenation runs. Nickel contamination, confirmed by analysis of used copper catalyst, lowered selectivity. Copper content of the oil rose during hydrogenation, but normal processing steps, particularly bleaching and winterization, removed it to below levels (0.01–0.02 ppm) detectable by direct atomic absorption spectroscopy. Both copper and chromium remaining in the oil after processing were concentrated by winterization in the stearine fraction. Organoleptic, oxidative, and room odor tests showed that oils of good stability can be produced on a commercial scale by copper hydrogenation and winterization. Information was gained regarding problems involved in the plant use of copper-chromite catalyst for hydrogenating soybean oil for edible purposes.

The influence of high and low erucic acid rapeseed oils on the productive performance of laying hens and on the lipid fraction of egg yolk

Abstract: The effects of including 5 or 15% of high (regular) and low (Span) erucic acid rapeseed oils or soybean oil on productive performance, total lipid and fatty acid content of egg yolk, and distribution of fatty acids in egg yolk fat were studied. Feed intake varied according to the dietary energy content. However, 15% high erucic acid rapeseed oil decreased feed intake and egg production in comparison with 15% low erucic acid rapeseed oil or soybean oil. Hens receiving rations containing soybean oil produced larger eggs in the treatment than in the pre-treatment period. Five percent regular rapeseed oil in the diet led to a small increase in egg weight, whereas inclusion of 15% regular rapeseed oil in the diet led to a decrease in egg weight. Diets containing the Span oil gave intermediate results. Although the total lipid and total fatty acid content in egg yolk remained constant, the fatty acid composition changed significantly with the experimental diets. The concentration of saturated fatty acids in egg...

Metribuzin Effects on Seed Constituents of Soybean Varieties

Abstract: Metribuzin [4-amino-6-tert-butyl-3-(methylthio)-as-triazine-5(4H)one] (0, 0.56, 1.12, 1.68 kg/ha) applied the soybean (Glycine max (L.) Merr.) cultivars ‘Bragg,’ ‘Hampton,’ ‘Bienville,’ ‘Coker 318,’ ‘Coker 102,’ and ‘Hardee’ induced significant changes in total fatty acid concentration of soybean oil. Minor changes in soybean oil quality were induced by metribuzin but percent protein was not influenced.

Studies on the Metal-Protein Complex. IV.

Abstract: In the previous papers the authors obseved that the amount of metal adduct to casein increased with the longer storage days in the system of aqueous solution and oil. It was also found that the rancidity of oil was seriously effected by metal as compared with casein or metal-casein complex.In this paper, authors investigated the relation between the binding ability of inorganic metalfood constituent complexes and the effect of the inorganic metal, food constituents and these complexes on the racidification of oil.Some inorganic metals (copper sulfate, ferric chloride, zinc nitrate) were mixed with non-fat casein, albumin, gluten, soluble starch, and some free fatty acids in soybean oil or aqueous solution. Thus, the amount of adduct formed with these materials and the variation of peroxid value were measured during storage periods.The results obtained were as follows : It was found that the rancidity of oil was seriously effected by metal, starch, unsaturated fatty acids and copper-fatty acid mixture, therefore, the increase of peroxide value was the most highest in the case of copper-fatty acid mixture as compared with free copper and iron-fatty acid mixture system. Namely, it became clear that the easy formation of metal-protein complex and the metalprotein complex thus formed did not promote the rancidity of oil. A correlation existed between the binding ability of inorganic metal-protein complex and rancidity ratios of oil.On the other hand, the marked difference seen between the case of copper-fatty acid mixture and iron-fatty acid mixture systems on the rancidity of oil is not yet clarified. This phenomenon can be considered from only fact that fatty acids reacted with metals (copper and iron). These reaction products were detected as metallic soaps by thin-layer chromatography. It was concluded that the cupric stearate (purchased from Yoneyama Yakuhin Co.) apparently promoted the rancidity of oil, but ferric stearate did not promote the rancidity of oil.

Vitamin e and high or low erucic acid rapeseed oils in broiler diets

Abstract: Regular rapeseed oil (RSO) from rapeseed containing approximately 25% erucic acid (C22:1) and low erucic acid rapeseed oils (LEAR) containing approximately 2.5% C22:1 prepared from the Oro (ORO and hydrogenated Oro oil, HORO) and Span (SPO) varieties of rapeseed were compared against soybean oil (SBO) or lard (LA) in diets for broilers. Two diets were formulated from each oil or fat, one containing no supplementary vitamin E, the other containing 30 mg/kg of supplementary vitamin E. Each ration was fed to two groups of 10 broiler-type chicks from day-old to 8 wk of age. Growth, lipid content and fatty acid composition of heart, liver and spleen tissues and plasma cholesterol levels were studied. Average body weight was highest in the chickens fed the SBO-, LA-, ORO- or HORO-containing diets, intermediate for SPO and lowest for the RSO-containing diet. Inclusion of supplementary vitamin E in the oil or fat-containing diets improved the growth rate in all cases. However, vitamin E status did not appear to b...

Effectiveness of oil carrier for antioxidants in fish concentrate

Abstract: Two levels of antioxidants, 0.02% and 0.002%, were added to a concentrated fish product. Two ways of incorporating antioxidants into fish oil were studied. The oxidation rate of the samples was measured by using an oxygen analyzer and the thiobarbituric acid test. The concentrated fish prepared from fresh mullet was stored for 0 hr, 48 hr, and 96 hr. The use of antioxidants in a vegetable oil carrier did significantly slow the breakdown reaction of fish oil and lowered the oxidation rate of the sample. When vegetable oil was used to serve as an antioxidant carrier, the high level of antioxidant (0.02%) stabilized the fatty product more efficiently than the lower level (0.002%) did. At the level of 0.02% antioxidants, using soybean oil to serve as antioxidant carrier, the fish product was quite stable during storage under the conditions of this study.

Soybean oil in dried egg mixes

Abstract: Dried egg mixes prepared commercially with hydrogenated-winterized soybean, corn, or cottonseed oils were evaluated for initial flavor and for flavor storage stability. Quality evaluations were made on products from two processing plants; flavor, color, stability, and mix volumes were determined periodically during storage at 100 F for 1 year. All mixes contained 15% of the specified oil and were air-packaged in 6 oz laminated foil pouches. Replicated triangle flavor tests on reconstituted dried eggs (scrambled) indicated that neither an analytical-type taste panel nor a palatability panel could distinguish between the mixes containing the different vegetable oils. All samples, regardless of oil component, deteriorated at ca. the same rate when stored at elevated temperatures. Minor differences in flavor scores, color indices, and mix volumes were noted in samples stored at 100 F for 9 or 12 months. A dried egg mix made with hydrogenated-winterized soybean oil could not be distiguished, after 4 months’ aging at 100 F, from a fresh (unaged) mix made with corn oil. After 6 months’ storage at 100 F all aged mixes, regardless of the vegetable oil used in their preparation, could be distinguished from the fresh corn oil mix.

The Composition of Fatty Acids in Frying Oils and the Hydrolysis during Deep Fat Frying

Abstract: Soybean and hydrogenated soybean oils were treated by the water spraying and heating system as a model of deep fat frying in the presence or the absence of air. In the presence of air, the acid value of hydrogenated soybean oil increased very much as compared with that of soybean oil, but in the absence of air, the two oils showed almost the same increase of acid value (Fig.-1). These results give a suggestion that some factors to promote the hydrolysis were formed in the hydrogenated soybean oil by thermal oxidation. When these oils were thermally oxidized by bubbling dry air at 180°C, it was also recognized that increase of acid value in hydrogenated soybean oil was obviously greater than that in soybean oil (Table-4). The fact that saturated fatty acid esters are apt to produce acidic substances by thermal oxidation was further confirmed by the thermal oxidation of various fatty acid esters (Table-6, 7).Consequently, the reason why hydrogenated or saturated fats are very sensitive to the hydrolysis during deep fat frying, probably depends on a process that acidic substances which produced in these fats by thermal oxidation promote their hydrolysis in the presence of water.

Evaluation of thin film oil samplers

Abstract: Four prototype thin film oil samplers were evaluated for use in sampling for identification purposes. All of the samplers utilize an oleophilic sorbent as the collecting medium for the oil. In addition, two of the samplers also utilize a surfactant as an aid in collecting the oil. The sorbent materials used were chosen on the basis of their affinity for oils of all types. Although these sorbents have been used privously in oil recovery systems, their use in an oil sampling system whose objective is identification of the oil sampled, required that an extensive series of tests be conducted. This series of tests, which is the subject of this paper, was conducted in two phases. The first phase was concerned with the operational aspects of the samplers (deployment, retrieval, cleaning, refurbishment, storage, etc.). The samplers' operational characteristics were observed during deployment from a boat on soybean oil slicks. The second phase was concerned with the efficiency of the samplers on different oils and at different thickness, as well as the ability of the samplers to maintain the chemical integrity of the samples. Tests conducted during this phase included deployment of the samplers is slicks of known thicknesses. Three different oils were used during this phase: A No. 2 Fuel Oil, a South Louisiana Crude and a Bunker C. The efficiencies were calculated by color comparison of extracts with known volumes of solvent and standards of known oil concentration. The techniques used to evaluate the samplers' ability to maintain the chemical integrity of the sample include gas chromatography, ultra-violet fluorescence and infrared spectrophotometry.

Studies on Photolysis of Food Additives (I)

Abstract: Butyl hydroxy anisole (BHA) was irradiated in soybean oil for 70 days and in lard for 40 days under sunlight, affording 3, 3′-di-tert-butyl-2, 2′-di-hydroxy-5, 5′-di-methoxy diphenyl (A) and 2′, 3-di-tert-butyl-2-hydroxy-4′, 5-di-methoxy diphenyl ether (B).Under high concentration (5%) of BHA, compound A was more formed than B and under low concentration (0.5%), B was more formed than A.Rapid rancidity of fat and oil was occurred after disappearance of BHA and photolytic products (A, B).

Reduction of green color from soybean oil

Abstract: The green color in a refined bleached soybean oil extracted from green soybeans was removed substantially by partially hydrogenating the oil with 1% copper chromite catalyst at 175 C and 30 psig. Hydrogenating the same oil to the identical IV (110) with 0.1% nickel at 150 C and 15 psig was ineffective.