Showing papers on "Soybean oil published in 1981"
••
01 Feb 1981TL;DR: In this article, a naturally aspirated, direct injected diesel engine was used to evaluate the performance and emissions characteristics of a crude soybean oil, a 50 percent (by volume) mixture of crude soybeans oil and no. 2 diesel fuel.
Abstract: A naturally aspirated, direct injected diesel engine was used to evaluate the performance and emissions characteristics of a crude soybean oil, a 50 percent (by volume) mixture of crude soybean oil and no. 2 diesel fuel, and a degummed soybean oil. The data were compared with previous tests conducted on the same engine using diesel fuel, crude sunflower oil and a 50 percent mixture of crude sunflower oil and diesel fuel. 18 refs.
249 citations
••
TL;DR: In this article, the authors deal with the removal of the fat-soluble impurities from crude soybean oil and the conditions and practices used to achieve quality standards for end-use products.
Abstract: This subject deals with the removal of the fat-soluble impurities from crude soybean oil. These impurities may be present in true solution or in a colloidal state; their effective removal is necessary to achieve quality standards for end-use products. The processing step options for the removal of these impurities in any given situation are easily defined; the conditions and practices used, however, are the primary concern of this paper. International trading of soybean oil mandates the degumming step. The increased use of import/export soybean oil increases the importance of this processing practice. Pretreatment and effective contact time are the critical issues. Refining, as a specific process, deals primarily with free fatty acid removal, with or without simultaneous degumming as a single-step operation. State-of-the-art wet, chemical refining practices are described, and the current limitations and future opportunities for the physical refining of soybean oil are discussed. The importance of the bleaching step cannot be overstated and it should be noted that color reduction is only coincidentally achieved. The primary function of the bleaching process is to remove oxidative breakdown products, and the degree or level of treatment should be consistent with that objective. Underbleaching and thermal decolorization (deodorization) of soybean oil are misguided practices. Once “cleaned-up” through adequate bleaching, an oil should be guarded against thermal/oxidative abuse.
95 citations
••
TL;DR: The fate of major and minor components of soybean oil is examined at each stage of processing as discussed by the authors, and relationships are drawn upon the effect on the quality of the finished oil.
Abstract: The fate of major and minor components of soybean oil is examined at each stage of processing. Relationships are then drawn upon the effect on the quality of finished oil. General topics covered are (a) triglycerides and polyunsaturated fatty acids, (b) free fatty acids, (c) mono- and diglycerides, (d) phospholipids, (e) minor constituents, such as tocopherols, color bodies, and metal ions, (f) rearrangement and decomposition products, (g) foreign or toxic compounds not native to soya and (h) other additives, such as refining aids.
55 citations
••
TL;DR: Interaction of phosph atidylcholine with phosphatidylethanolamine or phosphatIDic acid was confirmed by determining the changes in the chemical shifts of 31PNMR spectra.
Abstract: Phospholipid-phospholipid interaction in soybean oil is described. Phosphatidylcholine was effectively removed from soybean oil by degumming (water hydration), whereas phosphatidylethanolamine and phosphatidic acid were hardly hydratable. However, the degree of their hydration increased in the presence of phosphatidylcholine. The spectrophotometric assay based on charge transfer interaction between 7,7,8,8-tetracyanoquinodimethane and phospholipids at 480 nm was used to determine the formation of phospholipid micelles in soybean oil. The critical micelle concentrations were 0.085, 0.84 and 2.6 mM for phosphatidylcholine, phosphatidylethanolamine and phosphatidic acid, respectively. Phosphatidylcholine interacted with phosphatidylethanolamine or phosphatidic acid to form mixed micelles. The critical micelle concentrations of phosphatidylcholine-phosphatidylethanolamine mixture and phosphatidylcholine-phosphatidic acid mixture were 0.16 and 1.3 mM, respectively. The degree of hydration of phospholipids was related to their critical micelle concentrations. Interaction of phosphatidylcholine with phosphatidylethanolamine or phosphatidic acid was confirmed by determining the changes in the chemical shifts of 31PNMR spectra.
53 citations
••
TL;DR: Soybean oil is processed for a variety of food uses, such as salad/cooking oil, margarine and shortening as discussed by the authors, and is composed mainly of triglycerides but also contains measurable amounts of minor constituents that may have beneficial or detrimental effects on oil characteristics.
Abstract: Soybean oil is processed for a variety of food uses, salad/cooking oil, margarine and shortening. Crude soybean oil is composed mainly of triglycerides but also contains measurable amounts of minor constituents that may have beneficial or detrimental effects on oil characteristics. The nature of these minor constituents, the role they play in oil stability or deterioration and their fate during processing are subjects of this review. Iodine value, fatty acid composition, solid fat index and congeal point are chemical and physical characteristics of oil that are affected by the hydrogenation process. Techniques and effects of degumming, alkali refining, bleaching, hydrogenation, winterization and deodorization are discussed. Utilization or disposal of by-products or wastes from each processing step is reviewed.
49 citations
[...]
01 Apr 1981
TL;DR: In this paper, the future role of renewable agricultural resources in providing fuel is discussed and the possible use of sunflower oil, soybean oil, and rapeseed oil as substitutes for diesel fuel.
Abstract: In this article, the future role of renewable agricultural resources in providing fuel is discussed. it was only during this century that U.S. farmers began to use petroleum as a fuel for tractors as opposed to forage crop as fuel for work animals. Now farmers may again turn to crops as fuel for agricultural production - the possible use of sunflower oil, soybean oil and rapeseed oil as substitutes for diesel fuel is discussed.
49 citations
••
TL;DR: In this paper, the relationship between health and partially hydrogenated fats is discussed and an attempt to put these matters into factual perspective in light of current knowledge is made to put them into a factual perspective.
Abstract: Soybean oil is the leading edible vegetable oil in the world in terms of volume, and considerable amounts are consumed in partially hydrogenated forms. Early recognition that commercial hydrogenation of vegetable fats produces isomeric forms of monoenes and polyunsaturates has prompted much research and speculation on the nutritional properties of hydrogenated fats, including soya oil. Past results of studies with animals and humans will be reviewed and key findings will be summarized and discussed. Particular attention will be devoted to questions recently raised concerning the relationships of health and hydrogenated fats and an attempt will be made to put these matters into factual perspective in light of current knowledge.
48 citations
••
TL;DR: In this article, the authors present a means of evaluating soybean oil for flavor on a "now" basis and on a 'predictive' basis, using a modified volatile technique for use with soy isolate or soy proteins.
Abstract: Means of evaluating soybean oil for flavor on a “now” basis and on a “predictive” basis are presented. Emphasis is placed on more recent objective methodology for measuring oil volatiles and using their correlation with flavor. Applications of a modified volatile technique for use with soy isolates or soy proteins is shown. The importance of sensory analysis and a summary of methodology currently being used are discussed.
40 citations
••
TL;DR: In this paper, the authors evaluated the flavor qualities of different oils by sensory analysis and instrumental gas chromatographic analysis, and the results of the correlation coefficients (r) of flavor scores between the sensory evaluation and the instrumental analysis for soybean oil, hydrogenated soybeans oil, and corn oil were 0.99, 0.98, and 0.95, respectively.
Abstract: Soybean oil, hydrogenated soybean oil, and corn oil were exposed to light for various periods of time to obtain a wide range of flavor qualities. The flavor qualities of these oils were evaluated by sensory analysis and instrumental gas chromatographic analysis. The results of the correlation coefficients (r) of flavor scores between the sensory evaluation and the instrumental analysis for soybean oil, hydrogenated soybean oil, and corn oil were 0.99, 0.98, and 0.95, respectively. Therefore, the instrumental analysis can be used to determine the flavor qualities of different oils.
37 citations
••
TL;DR: Most edible oils are hydrogenated in batch-type slurry converters similar in basic design to those employed when the process was first commercialized in 1911 as discussed by the authors, and the accelerated growth of hydrogenation since the 1940s parallels the rapid increase in soybean oil use.
Abstract: Most edible oils are hydrogenated in batch-type slurry converters similar in basic design to those employed when the process was first commercialized in 1911. One major company uses a proprietary continuous slurry process. Other novel batch and continuous slurry systems are available but have not enjoyed significant commercial success. Fixed bed hydrogenation has not been seriously investigated but offers intriguing possibilities. Energy economy is assuming ever greater importance in the design of hardening systems. The accelerated growth of hydrogenation since the 1940s parallels the rapid increase in soybean oil use. In part, it reflects the flavor instability of soybean oil caused by its linolenic ester. When this triunsaturate is lowered by hydrogenation to ca. 3%, a high-quality soybean salad oil can be produced. Standard hydrogenation and separation techniques work well. New separation equipment and processes are entering the marketplace.
36 citations
••
TL;DR: In this paper, the effects of unsaturation and both intermittent and continuous heating on cyclic monomer formation were investigated in both lightly hydrogenated and refined, bleached and deodorized soybean oil.
Abstract: Cyclic monomers derived from the intramolecular condensation of the C18 polyunsaturated fatty acids have been reported to elicit toxic responses when fed to laboratory animals at low dietary levels. This study was undertaken to quantitate the cyclic monomers formed by thermal oxidation induced during deep fat frying to assess the potential toxicity of commonly used vegetable oils. Two separate experiments were designed to study the effects of unsaturation and both intermittent and continuous heating on cyclic monomer formation. Both lightly hydrogenated soybean oil (iodine value [IV]=107) and refined, bleached and deodorized soybean oil were studied. The heated oil sustained substantial chemical and physical alterations, as indicated by IV decreases from 10–15 units, increases in free fatty acids of 5–10-fold and in noneluted material of 18–21%. Selected samples were completely hydrogenated and analyzed for cyclic monomers by gas chromatography. Under chromatographic conditions sufficiently sensitive to detect a cyclic monomer standard at less than 0.5% by weight, no cyclic monomers were detected in any of the heated oil samples. However, after concentration by low temperature crystallization of the hydrogenated samples to remove a major portion of the saturated components interfering in cyclic monomer resolution, about 0.3–0.6% cyclic acids, as well as 0.4–0.9% polar materials, were detected in the heated soybean oils. Components appearing in the gas chromatogram with the same retention time as those in a cyclic monomer standard were further identified by gas chromatography-mass spectrometry as disubstituted cyclic C-18 acids.
••
TL;DR: The authors provides an overview of the various effects of metals on processing and stability, describes how to inhibit or diminish their activity, and discusses various analytical techniques for identification and quantification of the metals present in soybean oil.
Abstract: Certain metals often produce deleterious effects when present in soybean oil. Trace quantities of copper, iron and manganese dramatically reduce the oxidative stability of edible oils. The presence of calcium and magnesium in crude oils reduces the efficiency of degumming and refining operations. Sodium soaps reduce bleaching efficiency by inactivating adsorption sites on bleaching earth. Phosphatides or phosphorous containing lipids exert a poisoning effect on hydrogenation catalysts. Nickel, an artifact of hydrogenation, must be removed from the oil for health, stability and safety considerations. This paper provides an overview of the various effects of metals on processing and stability, describes how to inhibit or diminish their activity, and discusses various analytical techniques for identification and quantitation of the metals present in soybean oil.
••
TL;DR: In this article, methods of recovery and processing lecithin, soapstock and deodorizer distillate at the refinery level are reviewed, and analytical control is discussed.
Abstract: Crude soybean oil contains a number of materials which must be removed to produce a neutral, bland-flavored and light-colored refined oil. While at times these materials may have been considered waste constituting a disposal problem, they are, in fact, valuable byproducts when efficiently recovered and processed. Methods of recovery and processing lecithin, soapstock and deodorizer distillate at the refinery level are reviewed. Process and analytical control are discussed. Some of the important end uses are listed.
01 Jan 1981
TL;DR: A strain of the yeast C. curvata was grown in cheese whey permeate under conditions that allowed for oil production as mentioned in this paper, but the efficiency of conversion to oil was reduced.
Abstract: A strain of the yeast C. curvata was grown in cheese whey permeate under conditions that allowed for oil production. The N-C ratio of the fermentation medium influenced the amount of oil produced. Concentrated permeate could be used as a substrate, but the efficiency of conversion to oil was reduced. The yeast grew well and produced oil in several different types of whey and milk permeates and also in nonsterile systems. The lipid of C. curvata amounted to approximately 50% of its dry weight and could be extracted by sequential treatment with ethanol, hexane, and benzene. The extraction with benzene was necessary for good yields even though nearly all the material extracted with benzene was soluble in hexane. The lipid was 80-90% triglyceride, contained little free fatty acid, and could be degummed by traditional methods. The triglyceride was 30.4% palmitic, 0.84% palmitoleic acid, 11.4% stearic, 51.0% oleic, 6.2% linoleic, and 0.4% linolenic acid. The saturated acyl groups were almost completely on the sn-1 and 3 positions of the glycerol. The oil melting point was -10 to 22 degrees. No tocopherol was detected and the oil oxidized at a rate similar to that for soybean oil at 55 degrees. The oilmore » contained a variety of linear hydrocarbons and 4 sterols. The polar lipids include phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol, and phosphatidic acid.« less
••
TL;DR: The role of the polar lipids of lecithin in the synthesis of triglycerides in maturing seeds, the structure of biological membranes, and the molecular basis of the functionality of food ingredients is investigated in this paper.
Abstract: Industrial lecithin can be fractionated as phospholipids and glycolipids after neutral lipids and protein-containing contaminants are removed. The polar lipids are very reactive and are difficult to extract and purify from oilseeds. Their purity and special properties can be improved by a number of methods including solvent fractionation, hydrogenation, sulfonation, and ethoxylation. Studies are determining the role of the polar lipids of lecithin in (a) the synthesis of triglycerides in maturing seeds, (b) the structure of biological membranes, and (c) the molecular basis of the functionality of food ingredients. Lecithin, having both polar and nonpolar groups, has high surface activity and is reactive with both oil and protein, making it an excellent emulsifying agent in food systems; lecithin also slows autoxidation and enzyme hydrolysis of fats. Cottonseed lecithin is low in linolenic acid, prevents flavor deterioration of soybean oil and can be used to stabilize sunflower oil against color change during high temperature use. Gossypol binds to lecithin in oil from glanded cottonseed economically negating it as a commercial source of this product. New cultivars producing glandless, or gossypol-free cottonseed, may have potential as commercial sources of edible lecithin.
••
TL;DR: In this article, the Solid Fat Index (SFI) is used for final product consistency control, which is too timeconsuming to be used in hydrogenation control and individual hydrogenation batches are controlled using refractometer number and congeal points.
Abstract: High quality shortenings and margarines may be produced using soybean oil as the only fat source or using soybean oil as the primary fat source with the addition of a small amount of hydrogenated cottonseed or palm oil to provide crystal stability. These shortenings and margarines are manufactured by direct hydrogenation or by blending hydrogenated and/or unhydrogenated base stocks. The properties of soybean oil preclude the need for processes other than hydrogenation and blending to produce most margarine and shortening products. It is possible to design an integrated base stock program in which a limited number of base stocks may be used jointly in margarine and shortening formulations. This type of base stock program results in fewer hydrogenation department heels and simplifies scheduling of the hydrogenation department as well as scheduling of overall operations. Solid fat index (SFI) is the analysis used for final product consistency control. While base stocks are blended to meet a final SFI requirement, this analysis is too time-consuming to be used in hydrogenation control and individual hydrogenation batches are controlled using refractometer number and congeal points. Finished product characteristics are a result of decisions that must be made regarding characteristics such as plastic range and AOM stability, which are incompatible.
••
TL;DR: In this paper, a commercially extracted crude soybean oil (570 ppm phosphorus, 1.74% acetone insolubles) was degummed in the laboratory under a wide range of reaction conditions (water concentration, temperature, time and agitation).
Abstract: A commercially extracted crude soybean oil (570 ppm phosphorus, 1.74% acetone insolubles) was degummed in the laboratory under a wide range of reaction conditions (water concentration, temperature, time and agitation). The reaction conditions were correlated with phosphorus removal from the oil as well as with color and acetone-insoluble content of the gum fraction. Efficiency of removal of phosphorus-containing compounds was independent of time, temperature and agitation. Water concentration had the most significant effect on removal of phosphorus from crude soybean oil. Some darkening of the lecithin was observed at temperatures above 60 C and with increased agitation. Individual conditions of time and temperature had relatively little effect on the acetone-insoluble content of the gums. Low agitation rates and water in concentrations of other than 2% (either more or less) entrained excessive amounts of oil in the gums. Under our experimental conditions, the optimal conditions with respect to phosphorus removal, lecithin color and acetone-insoluble content are estimated to be: time-short (15 min); agitation-moderate to rapid (400 rpm); temperature-60 C; water concentration-2% or an amount close to the phosphatide content of the crude oil. Bleaching with hydrogen peroxide to produce single-bleached lecithin was investigated. From limited data, it appears that when degumming and bleaching are performed simultaneously, effectiveness of bleaching is a function of peroxide concentration and time. Thus, longer degumming times are required to prepare bleached lecithin compared to unbleached products.
••
TL;DR: In this article, the authors compared four methods (Peroxide value (PV), thiobarbituric acid number (TBA), anisidine value (AV), percent free fatty acids (FFA), and carbonyl value (CV) in different experiments for their sensitivity and practicality in assessing the oxidative quality of four feeding oils: salmon oil, soybean oil, canola oil (oil from low erucic acid, low glucosinolate rapeseed), and canola soap stocks).
Abstract: Peroxide value (PV), thiobarbituric acid number (TBA), anisidine value (AV), percent free fatty acids (FFA), and carbonyl value (CV) methods were compared in different experiments for their sensitivity and practicality in assessing the oxidative quality of four feeding oils: salmon oil, soybean oil, canola oil (oil from low erucic acid, low glucosinolate rapeseed), and canola soap stocks. In the first experiment, among the four methods (PV, AV, TBA and FFA) studied, PV appeared to be the most practical for its sensitivity, simplicity, and economy when the four oils were oxidized by bubbling air through at room temperature for 792 hr. In the second experiment, using herring oil, all four methods tested (PV, AV, TBA and FFA) were sufficiently sensitive once the oxidation of herring oil had passed the induction period and the oil was highly oxidized. In the third experiment, of the four methods (PV, AV, TBA and CV) compared, AV was the most sensitive for measuring the oxidative quality of canola oil aerated at 100 C for 240 hr. Results of further studies suggested that herring and canola oils stored under commercial conditions were stable for at least one year.
••
TL;DR: In this paper, a simple approach to model the rate constants and selectivities for soybean oil hydrogenation with nickel catalyst is presented, and the rate constant models were constructed on the basis of Arrhenius Law and Power series.
Abstract: A simple approach to model the rate constants and selectivities for soybean oil hydrogenation with nickel catalyst is presented. The rate constant models were constructed on the basis of Arrhenius Law and Power series. The parameters were temperature, hydrogen pressure, concentration of catalyst and agitation expressed in terms of power per unit volume of oil. The models agree with the general knowledge in hydrogenation and the data were fitted fairly well by the models.
••
TL;DR: A 16-week feeding study evaluated soybean oil and three rapeseed oils or fats at 15% of the diet and no significant differences in body weight gains or diet-related pathology were seen in the 91-day study although the rats fed liquid rapeseed oil had slightly heavier hearts, kidneys and testes than the others.
Abstract: A 91-day feeding study evaluated soybean oil, rapeseed oil, fully hydrogenated soybean oil, fully hydrogenated rapeseed oil, fully hydrogenated superglycerinated soybean oil and fully hydrogenated superglycerinated rapeseed oil at 7.5% of the diet in rats; a 16-wk feeding study evaluated soybean oil and the three rapeseed oils or fats at 15% of the diet. Each fat was fed to 40 rats as a mixture with soybean oil making up 20% of a semi-synthetic diet. No significant differences in body weight gains or diet-related pathology were seen in the 91-day study although the rats fed liquid rapeseed oil had slightly heavier hearts, kidneys and testes than the others. The rats fed the four fully hydrogenated fats ate more feed and had lower feed efficiencies than those fed oils but no differences were seen among the four hydrogenated fats. In the 16-wk feeding study, no pronounced pathology related to the diet was seen although the rats fed liquid rapeseed oil had a slightly higher incidence of histiocytic infiltration of cardiac muscle than the rats in the other groups. The female rats fed the three rapeseed oil fats gained significantly less weight and the females fed liquid rapeseed oil had enlarged hearts compared to the other groups. The absorbabilities of the six fats were measured in the 91-day study when fed as a mixture with soybean oil and as the sole source of dietary fat in a separate 15-day balance study. The four fully hydrogenated fats were poorly absorbed and the absorption of behenic acid from the two hydrogenated rapeseed oils was found to be 12% and 17% in the balance study and 8-40% in the feeding study. The adverse biological effects of unhydrogenated rapeseed oil containing erucic acid as reported in the literature do not occur with fully hydrogenated rapeseed oil. In addition, the low absorbability of the fully hydrogenated rapeseed oil is an added factor in its biological inertness.
••
TL;DR: The history of soybean oil is a story of progress from a minor, little-known, problem oil to a major source of edible oil proudly labeled on premium products in the 1980s as mentioned in this paper.
Abstract: In the early 1940s, soybean oil was considered neither a good industrial paint oil nor a good edible oil. The history of soybean oil is a story of progress from a minor, little-known, problem oil to a major source of edible oil proudly labeled on premium products in the 1980s. It is also a story of cooperative government research and industrial implementation of research findings. After 3-1/2 decades, soybean oil, “the number one problem of the soybean industry,” has become the source of choice for edible oil products in the U.S., moreover, increasing outlets appear to be assured in the world markets of the future.
••
TL;DR: The efficacy of tertiary butyl hydroquinone (TBHQ) treatment for enhancement of the storage stability of soybean oil has been studied by flavor evaluation and chemical analysis as discussed by the authors.
Abstract: The efficacy of tertiary butyl hydroquinone (TBHQ) treatment for enhancement of the storage stability of soybean oil has been studied by flavor evaluation and chemical analysis. Soybean oils (I) unhydrogenated (IV=137.7; % linolenate=8.3), (II) hydrogenated with nickel catalyst (IV=109.1; % linolenate=3.3), and (III) hydrogenated with copper-chromium catalyst (IV=112.8, % linolenate=0.4) were each deodorized. In the cooling stage of the deodorizer, each oil was treated with citric acid plus TBHQ. These freshly deodorized oils were compared to separate batches of each oil treated with citric acid alone or with citric acid plus butylated hydroxyanisole and butylated hydroxytoluene. An analytical taste panel performed sensory evaluations by a paired sample test using an intensity rating scale system. The oils were also evaluated after being subjected to accelerated storage tests (4 days and 8 days at 60 C) and a fluorescent light exposure test (4 hr, ambient temperature). Peroxide development during storage was beneficially reduced in oils treated with TBHQ. The flavor stability of the three oils was not enhanced by treatment with TBHQ under any test conditions.
•
11 Aug 1981TL;DR: In this article, a method for producing edible soybean meal which is essentially free from bitter taste by moistening pieces, e.g., small flakes, of soybeans to increase their water content to 12 to 25%, heat treating the moistened pieces at 90°-120° C. while subjecting them to a slow, compacting mechanical movement sufficient to achieve a minimum bulk weight of at least about 400 kg/m 3, thereafter extracting soybean oil from the pieces with a non-polar solvent, and drying the soybean pieces to obtain soybean meals which is
Abstract: Method for producing edible soybean meal which is essentially free from bitter taste by moistening pieces, e.g., small flakes, of soybeans to increase their water content to 12 to 25%, heat treating the moistened pieces at 90°-120° C. while subjecting them to a slow, compacting mechanical movement sufficient to achieve a minimum bulk weight of at least about 400 kg/m 3 , thereafter extracting soybean oil from the pieces with a non-polar solvent, and drying the soybean pieces to obtain soybean meal which is essentially without bitter taste.
•
03 Feb 1981
TL;DR: In this paper, the reverse phase water-in-oil type suspension polymerization of an α, β-unsaturated acid (alkali metallic salt) with a specific hydrocarbon oil (fat) as an anti-tack agent was proposed.
Abstract: PURPOSE: To obtain a granular or spherical hydrogel of high water absorption having a sufficient gel strength, by the reverse phase water-in-oil type suspension polymerization of an α, β-unsaturated acid (alkali metallic salt) with a specific hydrocarbon oil (fat) as an anti-tack agent. CONSTITUTION: An α, β-unsaturated acid (alkali metallic salt) monomer, e.g. (meth)acrylic acid (Na salt) is subjected to the reverse phase water- in -oil type suspension polymerization in a medium, e.g., n-hexane, with a hydrocarbon oil (fat), e.g. liquid paraffin, cottonseed oil, soybean oil or lard, having a boiling point above the drying temperature of the recovery system of a hydrogel, preferably 50°C or more higher than the drying temperature and a melting point below the separating operation temperature of the hydrogel from the solvent, preferably 20°C or more lower than the separating operation temperature. The anti-tack agent may be added before or during the polymerization or at a suitable time after the completion of the polymerization. EFFECT: Special pulverizing treatment is not required, and the method is simple and economical. COPYRIGHT: (C)1982,JPO&Japio
••
TL;DR: 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.
••
TL;DR: The kinetic and equilibrium constants for the hydrogenation of soybean oil on a commercial nickel catalyst in a 300-ml Parr batch reactor were determined in this paper, where they were used to calculate the hydrogen gas absorption coefficients by coupling mass transfer with reaction rate based on a Langmuir Hinshelwood model.
Abstract: The kinetic and equilibrium constants were determined for the hydrogenation of soybean oil on a commercial nickel catalyst in a 300-ml Parr batch reactor. These constants were used to calculate the hydrogen gas absorption coefficients by coupling mass transfer with reaction rate based on a Langmuir Hinshelwood model. The activation energy for the rate-determining step was 23 kcal/g mol whereas the adsorption energy for hydrogen was −12.5 kcal/g mol. The gas absorption coefficients varied between 0.3 to 0.7 min−1 as the temperature ranged between 140–180 C.
•
TL;DR: Purified soybean oil, with and without additives, purified corn oil with additivies, and raw corn oil without additives were tested for the control of Callosobruchus chinensis in highly infested cowpea seeds ( Vigna unguiculata).
Abstract: Purified soybean oil, with and without additives, purified corn oil with additivies, and raw corn oil without additives were tested for the control of Callosobruchus chinensis in highly infested cowpea seeds ( Vigna unguiculata ). Each oil type was tested at rates of 0 , 5, 10, and 15 ml/kg of dry seeds. The two higher dosages provided a very effective weevil control for the duration of the test (8 months). Seed germination was not affected by the oil treatments. The appearance and palatability of the seeds were improved.
••
TL;DR: In this article, trilinoleoylglycerol (TL) was autoxidized at 37°C in the dark and several peaks which appeared in the chromatogram were identified by infrared (IR), gas chromatography mass spectrometry (GC-MS) and enzymatic hydrolysis.
Abstract: Trilinoleoylglycerol (TL) was autoxidized at 37°C in the dark. Monohydroperoxides (MHP) obtained from the oxidized products were analyzed by high performance liquid chromatography (HPLC). Several peaks which appeared in the chromatogram were identified by infrared (IR), gas chromatography mass spectrometry (GC-MS) and enzymatic hydrolysis. Some positional and geometrical isomers of their hydroperoxy fatty acid components were separated using both absorption and reversed phase systems. Furthermore, 1-hydroperoxylinoleoyl-2,3-dilinoleoyl-glycerol and 1,3-dilinoleoyl-2-hydroperoxylinoleoylglycerol were partly separated by HPLC using an absorption system. MHP obtained from autoxidized corn oil, safflower oil and soybean oil were separated into some peaks by HPLC, although resolution into the individual isomers was incomplete. When oxidized oils were subjected to HPLC analysis directly, a linear relationship was observed between the peak areas of MHP and peroxide value in the range of 10 ~ 50 meq/kg.
•
•
25 Apr 1981
TL;DR: In this article, the authors proposed a method to obtain a high anti-inflammatory activity even in a small dose without side effects by using a fatty emulsion containing a steroid having an anti- inflammatory activity selected from stearates and myristates.
Abstract: PURPOSE: A steroid pharmaceutical, containing a steroid having an anti-inflammatory activity as an active constituent, and preferably soybean oil, a phospholipid and water, in the form of a fatty emulsion, and capable of exhibiting a high anti- inflammatory activity even in a small dose without side effects. CONSTITUTION: A steroid fatty emulsion containing a steroid having an anti- inflammatory activity selected from stearates and myristates of dexamethasone, hydrocortisone and prednisone. A preferred pharmaceutical contains 5W50W/V% soybean oil, a phospholipid in an amount to give a weight ratio between the soybean oil and the phospholipid of 100:1W50 and a suitable amount of water. An isotonizing agent, emulsifying assistant, emulsion stabilizer, etc. may be added to the pharmaceutical if necessary. The resultant fatty emulsion is preferably administered parenterally, more preferably intravenously, and exhibits a high and lasting anti- inflammatory activity even in a small dose. COPYRIGHT: (C)1982,JPO&Japio