Showing papers on "Soybean oil published in 1979"

Analysis of autoxidized fats by gas chromatography-mass spectrometry: V. Photosensitized oxidation

Abstract: The role of singlet oxygen in oxidation was studied by analyzing hydroperoxide isomers in unsaturated fats and esters by gas chromatography-mass spectrometry (GC-MS). On oxidation photosensitized with methylene blue at 0 C, methyl oleate produced a 50–50% mixture of 9- and 10-hydroperoxides, linoleate a mixture of 66% conjugated (9+13) and 34% unconjugated (10+12) hydroperoxides, and linolenate a mixture of 75% conjugated (9+12+13+16) and 25% unconjugated (10+15) hydroperoxides. Cottonseed, safflower, and corn oil esters showed, as in soybean esters, the presence of varying amounts of 12-hydroxy esters derived from the corresponding hydroperoxide at low peroxide values. Since these oils do not contain linolenic acid, a likely source of the 12-hydroperoxide is linoleic acid by photosensitized oxidation. Several lines of evidence support the conclusion that singlet oxygen may contribute to the unique hydroperoxide composition of vegetable oil esters at low levels of oxidation. In the presence of photosensitizers such as methylene blue and chlorophyll, the unique hydroperoxide composition (high levels of 10- and 12-hydroperoxides) obtained in soybean esters was similar to that produced by oxidation at low peroxide values. In contrast, a normal hydroperoxide composition was produced, as expected from the fatty acid composition of soybean oil esters, when singlet oxygen quenchers such as β-carotene and α-tocopherol were used and when the esters were treated with carbon black to remove natural photosensitizers. GC-MS analyses of the derived unsaturated alcohols provided indirect evidence for 12-hydroperoxy-9,13-diene in soybean esters as expected by photosensitized oxidation of linoleate.

Changes in dielectric constant as a measure of frying oil deterioration

Abstract: A soybean oil, a hydrogenated vegetable frying shortening and an animal-vegetable shortening were heated at 190 C for 8 hours each day for 4 days with and without the frying of potatoes. Samples were taken periodically and analyzed for various changes normally used to measure frying oil deterioration. The changes in the dielectric constant were determined with a patented instrument called the Food Oil Sensor. This instrument is standardized with 3. sample of the fresh oil, and it then measures the change in the electric capacitance of the heated oil samples. The dielectric constant of all three shortenings increased linearly with heating time. The greatest change occurred in the soybean oil sample and the smallest change in the hydrogenated vegetable shortening. For each shortening the increase was somewhat greater during frying than during heating without frying. Statistically significant correlations were obtained between instrument readings and increase in the total polar materials, the color, the peroxide values, the diene content, and the free fatty acids and the decrease in the iodine values.

A review of soybean oil reversion flavor

Abstract: Crude soybean oil has a characteristic “greenbeany” flavor, which during refining, bleaching and deodorization is eliminated to produce a bland tasting, light colored oil. However, flavor returns during storage and has been characteristically called the “reversion flavor” of soybean oil. This deleterious characteristics flavor has influenced the utilization of soybean oil and its fatty acids. Several theories for the cause of reversion flavor include: (a) oxidation of linolenic acid; (b) oxidation of isolinoleic acid of the 9,15-diene structure; (c) phosphatide reactions; (d) unsaponifiables; and (e) oxidative polymers. References are presented that support or contradict these theories. Recent publications concerning the isolation and characterization of the components of reversion flavor indicate slight oxidation of the fatty acids is the major cause. Techniques that are effective in increasing the flavor stability of soybean oil are presented.

Fat emulsion for intravenous injection

Abstract: A stable fat emulsion having low side effects, which is suitable as nutritive infusion fluid for intravenous injection, is provided. The emulsion contains 5-50 (W/V) % of soybean oil, yolk phospholipids in a weight ratio to the soybean oil of 1/4-1/25, 0.01-0.30 (W/V) % of a fatty acid or salt thereof having 12-20 carbon atoms and the balance of water.

The Effect of processing on the content and composition of free sterols and sterol esters in soybean oil

Abstract: The content and composition of free sterols and sterol esters in crude soybean oil and in oils from different stages of two continuous refining systems were determined. The sterols were isolated by preparative thin layer chromatography and analyzed by gas chromatography with cholesterol as an internal standard. The free sterols in one of the degummed oils amounted to 3.1 mg/g and were diminished to 1.8 mg/g oil by the De Laval Short-Mix refining process. The content of free sterols of the other degummed oil was reduced from 3.4 to 1.6 mg/g oil by the Zenith process. The greatest reduction of sterol content was caused by the treatment with bleaching earth. The sterol esters accounted for 0.6 mg/g of the degummed oil, and only very small changes were observed during the processes. However, changes in the composition of fatty acids of the sterol esters were found. These changes might indicate a selective deacylation of sterol esters or an interesterification during the refining processes. The composition of sterols in free and esterified form were different. Campesterol, stigmasterol and sitosterol were obtained in both free and esterified form, but Δ7 stigmasterol was only found in esterified form. Only small changes in the percentage distribution of the sterols occurred during the processes.

Studies on a purified diet for prawn. XV. The composition and level of dietary lipid appropriate for growth of prawn.

Abstract: The effect of dietary lipid and its levels on the growth, feed efficiency, and fatty acid composition of prawn, Penaeus japonicus, was studied with pollack liver oil and soybean oil, used singly or in various combinations in purified diets. At a 6% dietary lipid level, the mixed oils were more effective than either of the individual oils in growth performance and feed efficiency. In particular, the mixed oils in a ratio of 3:1 or 1:1 produced remarkably high growth and feed efficiency. Among diets containing 3, 6, 9, and 12% of the mixed oil in a 1:1 ratio, the highest growth and feed efficiency were obtained at a 6% level. The dietary mixed oil in ratios from 3:1 to 1:1 contained approximately 20-30% ω3 and 10-17% ω3 fatty acids with the ratio of ω6 to ω3 ranging from 3:1 to 1:1, and the total body lipod of the prawn fed the oils exhibited compositions of 12-20% ω3 and 20-24% ω3 fatty acids. From these results, it is concluded that a mixture of pollack liver oil and soybean oil in a ratio ranging from 3:1 to 1:1, containing approximately 20-30% ω6 and 10-20% ω3 fatty acids, is desirable as a dietary lipid source for prawn, and that a suitable lipid level is approximately 6%.

Effects of Dietary Lipids on Fatty Acid Composition of Channel Catfish Fry

Abstract: Channel catfish (Ictalurus punctatus) fry were reared in flow-through troughs and circular tanks on practical diets supplemented with fish oil, soybean oil, or beef tallow. A control diet was also utilized which contained beef tallow at a reduced level. Fry reared on the fish oil diet increased in weight significantly more than fish fed the soybean oil and control diets. Survival was relatively poor because of water quality problems. Fry reared on the beef tallow diet exhibited poor growth and survival due to an Ichthyophthirius multifilis infestation and generally poor fish condition. Proximate analyses showed that body compositions among the four treatment groups were similar. In general, fatty acid compositions of the fry reflected dietary levels. Fry fed the fish oil diet contained high levels of linolenic family fatty acids, while fry reared on the soybean oil diet showed high carcass levels of linoleic family fatty acids. Fry reared on the beef tallow and control diets were intermediate in ...

Analysis of autoxidized fats by gas chromatography-mass spectrometry. IV. Soybean oil methyl esters

Abstract: An unusual isomeric distribution of hydroperoxides has been found in soybean oil esters oxidized at low levels (peroxide values below 50). The unexpectedly high concentration of the 12-hydroperoxide isomer is in marked contrast to the isomeric composition of oxidized pure linolenate. The different isomeric hydroperoxides observed at low levels of oxidation may contribute through their decomposition to the unique flavor deterioration of soybean oil. Quantitative gas chromatographymass spectrometry (GC-MS) used in this study provides for the first time an answer to the basic question of which hydroperoxides contribute to the state of oxidation of soybean oil. Results of GC-MS were confirmed by capillary gas chromatography. Analyses of highly oxidized soybean esters (peroxide values 468 and 2352) reveal the same main compounds as those found in oxidized pure linoleate, together with small amounts of oleate and linolenate hydroperoxides.

Toxic weed seed contaminants in soybean processing

Abstract: Soybeans are subject to potential contamination from toxic weed seeds during harvest, transportation and storage. The more common foreign seeds include those from jimsonweed, cocklebur, nightshade, cowcockle, corncockle, morning glory, castor, pokeweed, and crotalaria. This review addresses itself to the chemistry and toxic principles of these contaminants. Since jimsonweed seeds are probably the most toxic and most prevalent contaminant of soybeans, they are discussed in greatest detail. A gas liquid Chromatographic method for the determination of tropane alkaloids in jimsonweed seeds is described together with the results from analyses of 11 samples found in grain shipments. Results of a nationwide survey of jimsonweed seeds in soybean samples are also included. The fate of jimsonweed seed alkaloids during solvent extraction of contaminated soybeans and alkali Refining of crude oil was investigated. Extraction of a 50:50 mixture of soybeans and jimsonweed seeds with petroleum ether yielded meal and crude oil fractions; chemical analysis showed that virtually all the alkaloids remained in the meal. Alkali refining effectively removed atropine added to crude soybean oil.

Odor considerations in the use of frying oils

Abstract: Odors generated into cooking and serving areas during use of oils in pan frying and deep-fat frying are of concern to home and institutional consumers and, in some respects, to industrial users. Odor considerations are factors in the selection of types of oils to be used in both domestic and foreign markets. Comparative techniques have been developed to evaluate room odor characteristics of frying oils. Evaluation research has been done on various oils and cooking fats for room odors developed during frying. Improved odor characteristics contributed by additives to oils have been studied, as well as relationship between the linolenate content of soybean oil and its characteristic room odor. The nature of the volatile constituents which contribute to room odors during frying is the subject of continuing research efforts.

Vegetable oil raw materials

Abstract: Vegetable oils that are important to the chemical industry include both edible and industrial oils, which contribute 24% and 13.5%, respectively, compared to 55% for tallow, to the preparation of surfactants, coatings, plasticizers, and other products based on fats and oils. Not only the oils themselves but also the fatty acids recovered from soapstock represent a several billion pound resource. Coconut oil is imported to the extent of 700-1,000 million pounds per year. Its uses are divided about equally between edible and industrial applications. Safflower oil has a relatively small production, but 15–25% of the oil goes into industrial products. Soybean oil, the major edible oil of the world, is produced in the United States at the rate of 11,000 million pounds per year with more than 500 million pounds going into industrial uses, representing 5% of the total production. Castor oil is imported to the extent of about 100 million pounds per year. Linseed oil production has declined drastically over the last 25 years but still amounts to about 100 million pounds per year. Oiticica and tung oils are imported in lesser amounts than castor and linseed oils. New crops that have industrial potential, as well as the traditional vegetable oil crops, include seed oils from crambe,Limnanthes, Lesquerella, Dimorphotheca, Vernonia, andCuphea plants. Crambe oil contains up to 65% erucic acid. Oil fromLimnanthes contains more than 95% of fatty acids above C18.Lesquerella oil contains hydroxy unsaturated acids resembling ricinoleic acid from castor oil.Dimorphotheca oil contains a conjugated dienol system.Vernonia oils contain as much as 80% epoxy acids. TheCuphea oils contain a number of short chain fatty acids. Of these, crambe,Limnanthes, andVernonia are probably the most developed agronomically. Competition between vegetable oils and petrochemicals for the traditional fats and oil markets has been marked over the past 25 years, but prices for petrochemicals have accelerated at a greater rate than those for vegetable oils; and, it is now appropriate to reexamine the old as well as the new markets for fatty acids.

Cardiopathogenicity of soybean oil and tower rapessed oil triglycerides when fed to male rats

Abstract: The triglycerides of soybean oil were purified by molecular distillation and those of Tower rapeseed oil by molecular distillation and adsorption chromatography. The original oils and the purified triglycerides were incorporated in semisynthetic diets at 20% by weight and fed for 16 weeks to weanling male Sprague-Dawley rats to compare the nutritional and pathological effects of the oils and their triglyceride fractions on rats. The study was carried out at two independent laboratories. No significant differences were observed between the results of the two establishments. The incidence of myocardial lesions was significantly higher in rats fed Tower rapeseed oil than in those fed soybean oil. Purification of the triglycerides by molecular distillation and adsorption chromatography appeared to have no major effect on the incidence of myocardial lesions. This supports our previous findings that the cardiopathogenicity of the test oils to rats resides in the triglycerides of these oils.

Soybean oil quality as influenced by planting site and variety

Abstract: Seven soybean genotypes were grown in various locations in Illinois and Missouri. Crude oils were analyzed for fatty acid composition, total phospholipid, free fatty acids, iron and peroxide value. Of the seven varieties examined, William’s beans showed significant differences in total oil, protein, and fatty acid composition relative to planting sites. Evidence was obtained that crude oil from beans grown on irrigated land were higher in polyunsaturated fatty acids and lower in iron contents compared to those grown on nonirrigated land.

Cis -Unsaturated fatty acid products by hydrogenation with chromium hexacarbonyl

Abstract: The use of Cr(CO)6 was investigated to convert polyunsaturated fats intocis unsaturated products. With methyl sorbate, the same order of selectivity for the formation ofcis-3-hexenoate was demonstrated for Cr(CO)6 as for the arene-Cr(CO)3 complexes. With conjugated fatty esters, the stereoselectivity of Cr(CO)6 toward thetrans, trans diene system was particularly high in acetone. However, this solvent was not suitable at elevated temperatures required to hydrogenatecis, trans- andcis, cis-conjugated dienes (175 C) and nonconjugated soybean oil (200 C). Reaction parameters were analyzed statistically to optimize hydrogenation of methyl sorbate and soybean oil. To achieve acceptable oxidative stability, it is necessary to reduce the linolenate constituent of soybean oil below 1–3%. When this is done commercially with conventional heterogenous catalysts, the hydrogenated products contain more than 15%trans unsaturation. By hydrogenating soybean oil with Cr(CO)6 (200 C, 500 psi H2, 1% catalyst in hexane solution), the product contains less than 3% each of linolenate andtrans unsaturation. Recycling of Cr(CO)6 catalyst by sublimation was carried through three hydrogenations of soybean oil, but, about 10% of the chromium was lost in each cycle by decomposition. The hydrogenation mechanism of Cr(CO)6 is compared with that of arene-Cr(CO)3 complexes.

Peanut-fortified food blends

Abstract: Defatted and partially defatted peanut flours were tested in fortified food blends utilized in food aid programs. Peanut flours were compared with soy flours as components of blends containing partially or fully gelatinized corn meal, nonfat dry milk, soybean oil, vitamins and minerals. Changes in flavor, peroxides, free fatty acids, available and added L-lysine HCI after storage for 2, 6 and 12 months were evaluated and found satisfactory. Protein efficiency ratios (PER) were about 0.7 units lower in blends containing peanut rather than soy protein. Increased PER values were obtained by the addition of 0.3–0.57% L-lysine HCI or by combining peanut with soy proteins. No further improvement in PER values was effected in peanut formulations by the addition of DL-methionine in combination with L-lyine HCI.

Method for producing hard butter

Abstract: A method for manufacturing hard butter which comprises interesterifying an oil-and-fat material of about 20 to 40% by weight of myristic acid triglyceride and about 60 to 80% by weight of a vegetable oil, such as rapeseed oil, soybean oil or corn oil, or a hardened vegetable oil obtained by hydrogenating such a vegetable oil. The resultant hard butter has a good palatability and is free of a soapy taste.

Milky curing agent for concrete and preparation method thereof

Abstract: A milky curing agent for concrete is made by thoroughly mixing paraffin wax, cocoanut oil, soybean oil, linseed oil, stearic acid, hexacosanic acid, water and ethyl cyanuric ester to produce emulsion of curing agent.

Catalytic hydrogenation of vegetable oils I-hydrogenation of soybean oil catalyzed by Rh- and Ir-complexes

Abstract: The rate and selectivity found for the hydrogenation reaction of soybean oil using a series of soluble rhodium and iridium-phosphine complexes can be correlated to the number of phosphine ligands coordinated to the metal. This study shows the possibility of obtaining a wide range of products by varying the reaction time and the catalyst composition. For example, a low stearate content can be obtained using IrCl(C8H12)PPh3, whereas a low double-bond conjugation can be obtained with |Rh(C8H12)(PPh3)2|BPh4.

Laboratory-scale continuous hydrogenation: Cooper catalysis

Abstract: Soybean oil was partially hydrogenated with copper catalyst in an isothermal, concurrent, flow type reactor to reduce linolenate content. Reaction proceeded at one atmosphere outlet pressure; the parameters of temperature, catalyst concentration and oil flow rate (residence time) were varied. The reactor was designed to permit sampling at points along its length. Intermediate and final samples were analyzed to give total characterization of the partially hydrogenated oil. Data thus obtained were used to model and simulate the continuous hydrogenation kinetics. Linolenate selectivity is high and variations in reaction parameters appeared to have little effect. Specific isomerization values were increased as catalyst concentration increased but were unaffected by temperature and oil flow rate. Conjugated diene formation went through a maximum as the hydrogenation proceeded. Results of the copper-catalyzed continuous hydrogenations were compared to those of batch hydrogenations using the same reaction parameters.

About the conversion factor of phosphorus to phosphatides in soybean oil

Abstract: The factor of 30 recommended by the official AOCS method Ca 12-55 for converting phosphorus to phosphatides in soybean oil is in reality a conversion factor to “acetone insolubles.” While applicable to crude soybean oils, its applications to degummed and refined oils is open to question. A corresponding revision of the method Ca 12-55 seems therefore indicated.

Sauce for roasted meat

Abstract: PURPOSE: A sauce for roasted meat that is prepared by adding an edible oil and lecithin to a seasoning composition, thus having good taste in itself, being unnecessary for applying oil to the roasting iron plate and preventing the scorching of materials to be roasted and the splash of oil. CONSTITUTION: The titled sauce comprises 100pts.wt. of known seasoning composition containing soysauce, miso, sugar, sake, mirin, vinegar, spices, chemical flavors, meat essence, acid substance, colorant, binder and so on in appropriate proportions, 10W100 parts of edible oil such as soybean oil, rape salad oil, rice bran salad oil and 0.5W10 parts of at least one selected from the groups consisting of lecithin, fatty acid monoglycerides, sorbitol fatty acid esters and sucrose fatty acid esters. COPYRIGHT: (C)1981,JPO&Japio

Effect of soybean breakage on the quality of soybean oil: Preliminary study

Abstract: Soybean samples were separated into 4 fractions (whole beans, halves, pieces, and fines) according to physical damage, and all fractions but the fines were analyzed for oil quality. Free fatty acids were found to increase from 0.65% for whole beans to 1.79% for halves, 3.04% for pieces, and 9.46% for fines (by differences). Neutral oil loss of hexane-extracted oil from these fractions was 4.5% for whole beans, 4.62% for halves, and 6.08% for pieces. The results give a measure of the decrease in quality of soybean oil with increasing soybean breakage.

Variation of Antioxidant Retention and Some Properties of Soybean Oil during Simulated Frying Operations

Abstract: Antioxidants. BHA, BHT and PG were added to a commercial soybean oil at a level of 200 ppm, and the antioxidant-treated oils and a control oil were subjected to 30 min. heating at and 23.5 hr. cooling at room temperature for 6 times. Variations of % antioxidant retention and some physical and chemical properties of the oils were investigated. The results of the present study were as follows. 1. The % retention of BHA, BHT and PG after the second heating and cooling was respectively 60.5, 55.7 and 40.5 %. That of BHA, BHT and PG after the 6th heating and cooling was respectively 5.7, 3.0 and 1.8 %. 2. The refractive indices and viscosity of the oils, including the control, increased slowly at first. but after 4th heating and cooling, these values increased rapidly. The color indices of the oils, including the control, increased very rapidly, but after the 2nd heating and cooling, the rates of the increase diminished considerably. 3. The efficiency of each antioxidant in suppressing peroxide, thiobarbituric acid, and acid value development decreased rapidly as the antioxidant contents of the oils decreased. After the 6th heating and cooling, the peroxide. thiobarbituric acid and acid values of the oils treated initially with the antioxidants did not differ appreciably from those of the control.

Food covering composition, its preparation, and preservation of food freshness

Abstract: PURPOSE: To obtain the titled composition capable of forming dried film for presserving food freshness, by emulsifying fats and oils to an aqueous solution comprising a) a starch hydrolyzate, b) sodium caseinate or its mixture with natural paste in the presence of an emulsifying agent CONSTITUTION: a) 100ptswt of a starch hydrolyzate having a grape sugar equivalent not more than 25, obtained by hydrolyzing starch with an acid on an enzyme is blended with b) 25W100ptswt of sodium caseinate or its mixture with natural paste, eg, gum arabic, tragacenth gum, xanthan gum, guar gum to prepare an equeous solution, c) 1W15wt% based on fats and oils of an emulsifying agent, eg, fatty acid ester of sucrose, fatty acid ester of glycerol, soybeam lecithin, etc and d) 100W150ptswt of fats (or oils), eg, soybean oil, corn oil, beef tallow, coconut oil, etc are added to the aqueous solution which is emulisified to give the desired food covering composition COPYRIGHT: (C)1980,JPO&Japio

Process for producing food grade soybean oil

Abstract: The method of treating crude soybean oil to render it of food or commercial grade quality which comprises adding to the crude soybean oil water and a protein substance; subjecting the mixture to agitation until the mixture becomes visually homogeneous; and then permitting the agitated mixture to settle for such period of time as to permit the mixture to become stratified into four distinct, well defined layers. The supernatant or uppermost layer is the now food grade oil which is withdrawn by any suitable means.

Emulsified fat of creamy oil-in-water type

Abstract: PURPOSE: To obtain the titled emulsified fat useful as an instant outomatic whipper having improved shape retention of artificial flowers, taste, etc., capable of whipping with ease, by emulsifying fats and oils nonfat emulsified solid material, and water by the use of a mixed emulsifying agent of lecithin, etc. and a fatty acid ester of sucrose, etc. CONSTITUTION: An emulsified fat of creamy oil-in-water type is obtained by using (a) 30W50wt% fats and oils, e.g., soybean oil, corn oil, lord, etc., (b) 4W7wt% nonfat emulsified solid material (c) 66W43wt% water, and (d) an emulsifying agent (A) One or more selected from lecithin and an unsaturated fatty acid ester of sorbitan and (B) one or more selected from a fatty acid ester of sucrose and a saturated fatty acid ester of sorbitan are used together as a mixed emulsifying agent. An amount of (A) ingredient is 0.05W0.29wt% based on fats and oils and an amount of (B) ingredient is 0.7W2wt% based on fats and oils, and they are added to the fats and oils. COPYRIGHT: (C)1981,JPO&Japio

Decoloring of edible fat and oil

Abstract: PURPOSE: To reduce an amount of china clay to be used, by deoxidizing raw oil of edible fats and oils, decoloring it with china clay, removing almost all of the green coloring matter of the deoxidized oil, followed by decoloring it with active carbon. CONSTITUTION: Edible vegetable fats and oils, e.g., soybean oil, colza oil, corn oil, rice oil, etc. are deoxidized to prepare deoxidized oil. Decoloring is carried out by two steps. The first decoloring is done at about 60W150°C for approximately 10W120min by using china clay as a decoloring agent so that 80W95wt% green coloring matter in the deoxidized oil is removed. For example, in the case of soybean oil, an amount of china clay is preferably about 0.2W0.4wt% based on the deoxidized oil. In the second decoloring, a small amount of active carbon is used as the decoloring agent. An amount of active carbon is about 0.1W0.2wt% based on the decolored oil subjected to the first decoloring. Decoloring conditions are the same as those of the first decoloring. COPYRIGHT: (C)1981,JPO&Japio