Showing papers on "Soybean oil published in 1985"

Soybean oil is not allergenic to soybean-sensitive individuals

Abstract: We have previously demonstrated that peanut oil is not allergenic to peanut-sensitive individuals. Seven soybean-sensitive patients were enrolled in a double-blind crossover study to determine whether ingestion of soybean oil can induce adverse reactions in such patients. All subjects had histories of systemic allergic reactions (urticaria, angioedema, wheezing, dyspnea, and/or vomiting) after soybean ingestion and had positive puncture skin tests with a 1:20 w/v glycerinated-saline whole soybean extract. Sera from six of the seven subjects were tested by RAST assay for the presence of specific IgE antibodies to soybean allergens. All patients had elevated levels of serum IgE antibodies to the crude soybean extract; binding values ranged from 2.3 to 28.1 times that of a negative control serum. Before the oral challenges, all patients demonstrated negative puncture skin tests to three commercially available soybean oils and to olive oil (control). On four separate days, patients were challenged with the individual soybean oils and olive oil in random sequence. At 30-minute intervals, under constant observation, patients ingested 2, 5, and 8 ml of one of the soybean oils or olive oil contained in 1 ml capsules. No untoward reactions were observed with either the commercially available soybean oils or olive oil. Soybean oil ingestion does not appear to pose a risk to soybean-sensitive individuals.

Non-polluting non-toxic drilling fluid compositions and method of preparation

Abstract: The present invention relates to plant or vegetable oil-based drilling fluid compositions which are non-polluting and non-toxic, and which provide improved lubricating properties and stability for use under widely-varying load and pressure drilling conditions. The compositions are primarily based on plant or vegetable oils comprising essentially extended long-chain carboxylic acids having minimal double and triple bonds of the 12 to 24 carbon atom series. The oils are selected from the group consisting of peanut oil, rapeseed oil, soybean oil, sunflower oil, corn oil, cottonseed oil, rice bran oil, safflower oil, castor bean oil, palm oil and mixtures thereof. Suitable antioxidants and emulsifiers as well as desired viscosifiers and fillers are included in the compositions which are adapted to addition to water and/or brine for desired rheological properties for drilling fluid uses. The compositions are free of aromatics and petroleum based derivatives, the natural oils bieng emulsified with chemically-similar constituents for long-term stability and multiple drilling uses.

Effects of hydrogenation and additives on cooking oil performance of soybean oil

Abstract: Soybean oil was continuously hydrogenated in a slurry system to investigate the effects of linolenate content and additives on cooking oil performance. Room odor evaluations carried out on oils heated to 190 C after frying bread cubes showed that the oils hydrogenated with Cu catalyst to 2.4% linolenate (Cu-2.4) and with Ni catalyst to 4.6 linolenate (Ni-4.6) had a significantly lower odor intensity score than the unhydrogenated soybean oil (SBO). Other hydrogenated oils (Cu-0.5 and Ni-2.7) were not significantly better than SBO. Oil hydrogenated with Ni (Ni-0.4) scored poorly because of its strong “hydrogenated-paraffin” odor. The performance of all partially hydrogenated oils (2.4, 2.7 and 4.6% linolenate) was improved by adding methyl silicone (MS), but the most hydrogenated oils (0.5 and 0.4% linolenate) were not improved. Although with tertiary butyl hydroquinone (TBHQ) no improvement was obtained, with the combination of TBHQ + MS all odor scores were lower, indicating a synergistic effect. Evaluations of bread cubes after intermittent heating and frying showed that the breads fried in most hydrogenated oils (Ni-0.4, Cu-2.4 and Ni-2.7) were rated significantly better in flavor quality than breads fried in SBO. The bread cubes fried in MS-treated oils had significantly higher flavor quality scores than breads fried in SBO or SBO containing TBHQ. Dimer analyses by gel permeation chromatography and color development after heat treatments also did not correlate with sensory analyses.

Flavor stability of soybean oil based on induction periods for the formation of volatile compounds by gas chromatography

Abstract: Although previous research showed that volatile compounds detected by gas chromatography (GC) correlated well with flavor scores, no instrumental or chemical method has been available to predict flavor stability of vegetable oils reliably. A direct GC method was tested to predict flavor stability of soybean oil by measuring induction periods based on the time required for rapid formation of volatile compounds. By this technique, induction periods of 9, 5 and 0 days were obtained with oils containing a combination of tertiary butylhydroquinone (TBHQ) and citric acid (CA), CA only and no additives, respectively. Addition of methyl silicone to the oils containing CA or CA+TBHQ did not increase their stability. Prominent peaks identified by gas chromatography-mass spectrometry included: pentane, hexanal, 2-heptanal, 2,4-heptadienal, 2-decenal and 2,4-decadienal. Measures of total volatile compounds, pentane and 2,4-decadienal were best related to deteriorative changes. High correlation coefficients were obtained between individual and total volatiles with flavor scores. This study showed that flavor stability of oils can be predicted by determining induction periods based on the formation of volatile compounds.

The estimation of the composition of edible oil mixtures

Abstract: The fatty acid, sterol and tocopherol contents of edible oils were used to determine the composition of oil mixtures by means of a weighted least squares estimator with backwards elimination. The model was tested on 93 samples containing known amounts of sunflowerseed oil, groundnut oil, soybean oil, cottonseed oil, maize oil, olive oil and palm oil. Of these samples 75 were binary mixtures, seven were ternary mixtures, one contained seven oils and 10 were pure oils.

Processing characteristics and oxidative stability of soybean oil extracted with supercritical carbon dioxide at 50 C and 8,000 psi

Abstract: The crude oil extracted from soy flakes with supercritical carbon dioxide (SCCO2) was characterized for color, free fatty acid, phosphorus, neutral oil loss, unsaponifiable matter, tocopherol and iron content and compared to a commercial hexane-extracted sample of crude degummed oil. Characterization and processing studies indicate that SCCO2 extraction yields a product comparable to a hexane-extracted degummed oil. However, hexane-extracted degummed soybean oils exhibit better oxidative stability because phosphatides, which are natural antioxidants, are essentially absent in SCCO2-extracted oils.

Emulsion compostions for the parenteral administration of sparingly water soluble ionizable hydrophobic drugs

Abstract: This disclosure describes quick breaking, in vivo, intravenous, intramuscular, intraarticular fat emulsion compositions which incorporate the use of benzyl alcohol as a consurfactant and/or a cosolvent in combination with materials such as synthetic surfactants, e.g. sorbitan triisostearate, triglycerol diisostearate or triglycerol pentaoleate; naturally occurring vegetable oils, e.g. sesame oil, and soybean oil; natural lecithins such as egg lecithin or soy lecithin; saturated or unsaturated aliphatic acids, e.g. oleic acid, hexanoic acid and linolenic acid; and other excipients such as glycerine, polyvinylpyrrolidone, Pluronic® F-68 and di-α-tocopherol.

Adsorption of soy oil phospholipids on silica

Abstract: An experimental method for adsorption of phospholipids from soybean oil was developed based on chromatographic properties of the oil components The traditional method for removing phospholipids involves hydrating the gums However, when crude oil in hexane is applied to thin layers or columns of silica, the phospholipids irreversibly adsorb The triglycerides can be eluted with non-polar solvents and phospholipids with a polar solvent system Hence, there is a basis for a selective adsorption of phospholipids on silica

Effects of antioxidants, methyl silicone and hydrogenation on room odor of soybean cooking oils

Abstract: Room odor characteristics produced by heated soybean oil (SBO) and soybean oils hydrogenated with copper (CuHSBO) and nickel (NiHSBO) catalysts were evaluated by a trained panel. Oils were intermittently heated to 190 C for total heating periods of 5, 15 and 30 hr. Oil additives investigated included methyl silicone (MS), tertiary butylhydroquinone (TBHQ) and a polymeric antioxidant in various combinations with citric acid (CA). In room odor tests directly comparing SBO, CuHSBO and NiHSBO, panelists rated the hydrogenated oils as having significantly less odor intensity than the SBO. The combination of CA+MS had the greatest effect in lowering odor intensity of the heated oils, followed by the mixture of CA+MS+TBHQ. The low odor intensity of the MS-treated oils remained fairly constant throughout the tests, while the higher intensity associated with all the other additive-treated oils decreased with increasing heating times, possibly as the result of formation of more volatile decomposition products in the initial heating stages. Methyl silicone had the strongest effect of any additive in decreasing objectionable room odors in the oils. Partially hydrogenated SBO treated with up to 5 ppm of MS produced cooking oils with low room odor intensity and low color development during prolonged heating.

Behavior of hydrogenation catalysts. I. Hydrogenation of soybean oil with palladium

Abstract: A statistical method for evaluation of catalysts was used to determine the behavior of palladium catalyst for soybean oil hydrogenation. Empirical models were developed that predict the rate,trans-isomer formation, and selectivity over a range of practical reaction conditions. Two target iodine value (IV) ranges were studied: one range for a liquid salad oil and the other for a margarine basestock. Although palladium has very high activity, it offered no special advantage intrans-isomer formation or selectivity. Palladium can substitute for nickel catalyst, at greatly reduced temperature and catalyst concentrations, for production of salad oil or margarine basestock from soybean oil.

Detection of chlorophyll derivatives in soybean oil by HPLC

Abstract: Chlorophyll derivatives have been isolated from a degummed soybean oil by cellulose column chromatography and resolved by reversed phase HPLC The HPLC separation was performed on a Zorbax ODS column using acetone-methanol (75:25) as the mobile phase Seven major components were detected by visible (650 nm) light absorption Pheophytin A is the predominant component of the mixture (40–45% of the total) Pheophytin A’, pyropheophytin A, and three unidentified pigments having spectral features resembling pheophytin A comprise the other major pigments No evidence was found for the presence of chlorophylls A and B in this oil

Factors affecting the yield of milk and its constituents, particularly fatty acids, when dairy cows consume diets containing added fat

Abstract: Lactating cows and heifers were offered diets containing (a) no added oil, (b) added tallow and (c) an added mixture of palm oil and soya oil. Each of these diets was given at two levels of feeding. The diet containing no added oil at the high level of feeding was isoenergetic and isonitrogenous with diets (b) and (c) at the low level of feeding. This design allowed the effect of the decrease in fermentable substrate (consequent upon substituting fat for starch) on the output of short-chain fatty acids (SCFA) in the milk fat to be quantified. Approximately 20% of the total decrease in the concentations of these acids in milk was found to be due to the loss of dietary starch when tallow was fed, the value being somewhat higher in the case of the more unsaturated acids of diet (c). These results are considered in the context of the established changes in citrate concentration of milk that occur on feeding fat. It is concluded that the major cause of decreased output of SCFA in the milk when dairy cows consume rations containing added fat is mediated within the mammary gland and is probably due to the dietary long-chain fatty acids acting as partial inhibitors of the synthesis of the SCFA.

Comparative studies of three solvent mixtures for the extraction of soybean lipids

Abstract: Soybean seeds were extracted with chloroform-methanol (2:1), methylene chloride-methanol (2:1) and hexane-isopropanol (3:2) mixtures The seed lipids were then fractionated by column chromatography Neutral lipids were further separated by thin layer chromatography (TLC) and quantified by acid charring method Fatty acid methyl esters were prepared and analyzed by gas liquid chromatography (GLC) Our results show that methylene chloride-methanol (2:1) was as good as chloroform-methanol (2:1) for the extraction of soybean lipids, but hexane-isopropanol (3:2) was somewhat inferior

Growth potential for soybean oil products as industrial materials

Abstract: Crude soybean oil, as a major source of edible oil for the world, is available on such a scale that it serves additionally as the origin for many industrial applications and for such materials as phospholipids (lecithins, cephalins), tocopherols (for vitamin E), sterols (for pharmaceuticals) and recovered fatty acids from acidulated soapstocks. The latter always have offered the oleochemicals manufacturer a low cost source of valuable fatty acids, and soybean oil itself, after hydrogenation, serves as the most readily available, lowest cost source of 90% stearic acid from among all fats and oils. As an alternative to alkali refining and the soapstock produced, physical refining of the degummed soybean oil is a potential source for fatty acids and for recovery of larger amounts of valuable sterols and tocopherols, but this process severely degrades the oxidation stability of the fatty acids.

RELATIONS BETWEEN ANTIOXIDANT EFFECT OF α-TOCOPHEROL AND EMULSION STRUCTURE

Abstract: A lipid oxidation analysis of lecithin based oil-in-water emulsions shows that the antioxidant effect of α-tocopherol solubilized in multilayers of lecithin outside the oil is much higher than the antioxidant effect of the same amount of α-tocopherol solved in the soybean oil. When α-tocopherol is located in the lecithin membranes, the antioxidative effect increases with the antioxidant concentration up to a concentration of about 0.02% (w/w). Higher α-tocopherol levels decrease the protection towards lipid oxidation until a plateau is reached at a level of about 0.09% (w/w) α-tocopherol (calculated on the amount of emulsion). All emulsions studied contain 5% oil, 1% lecithin and 94% (w/w) water.

Creep/Recovery Behavior of Oil‐Water Emulsions: Influence of Disperse Phase Concentration

Abstract: The rheological (creep/compliance) behavior has been studied for a series of soya oil (soybean oil)-water emulsions with the disperse phase (oil) concentration ranging from 20% to 70%. The compliance response was due to three mechanisms: instantaneous elastic, retarded elastic and viscous flow. It was necessary to postulate the presence of two retardation processes to account for the Theological behavior. As the oil concentration was increased, the emulsions became more elastic, with the instantaneous elastic mechanism becoming more dominant. In the non-linear region, the viscous flow was more dominant, with the emulsions becoming less elastic with increasing shear stress. The results are rationalized in terms of the breaking and reforming of bonds in the network like coagulation structure.

Effects of high fat diets on the activity of palmitoyl-CoA hydrolase in rat liver

Abstract: Palmitoyl-CoA hydrolase [EC 3.1.2.2.] activity in rat liver was found to be enhanced by high fat diets. Partially hydrogenated marine oil and high-erucic acid rapeseed oil diets produced a greater increase than a diet containing soybean oil. With diets containing from 5 to 30% (w/w) of partially hydrogenated marine oil the increase in palmitoyl-CoA hydrolase activity was similar to the increase observed in peroxisomal β-oxidation activity (correlation coefficient r=0.94). A positive correlation (r=0.86) also was observed between the activity of palmitoyl-CoA hydrolase and previously determined levels of long-chain acyl-CoA. The results presented may suggest a common “induction” mechanism for palmitoyl-CoA hydrolase and peroxisomal β-oxidation enzymes, possibly exerted through an increased cellular level of long-chain acyl-CoA.

Peanut, soybean and cottonseed oil as diesel fuels.

Abstract: TWO single cylinder diesel engines burning three vegetable oils, and their blends with diesel fuel, were evaluated and compared to engines burning a reference diesel fuel (Phillips #2). Tests were conducted determining power output, fuel consumption, thermal efficiency and exhaust smoke. Using the three vegetable oils and their blends with #2 diesel fuel, maximum changes of 5%, 14%, 10%, and 40% were observed in power, fuel consumption by mass, thermal efficiency, and exhaust smoke, respectively.

Soybean oil filler cream compositions

Abstract: A filler cream containing soybean oil is disclosed which has an improved "get away" property resulting in a rapid burst of flavor when consumed. The filler cream ingredients are mixed, aerated, and cooled simultaneously to obtain a specific gravity of between about 0.85 and about 1.20. The resulting filler cream is utilized as a filler for sandwich cookies or other baked goods.

Reaction conditions for measuring oxidative stability of oils by thermogravimetric analysis

Abstract: A method for evaluating the oxidative stability of oils based on heating the sample in an oven and periodically testing for weight gain has been known for over 100 years. Thermogravimetric analysis (TGA) with its highly sensitive recording electrobalance turns this simple method into a powerful technique for studying the relative thermooxidative stabilities of oils. This paper explores the potential of an isothermal TGA via evaluation of several freshly processed, unhydrogenated soybean oils. The objective was to define the parameters of the TGA experiment for fast routine measurement and to compare isothermal and dynamic experiments. The consideration of influence of temperature, specific surface area, air flow rate, sample volatilization and nature of the sample pan on the induction period (IP), which is a measure of the oil’s resistance to oxidation, revealed that the temperature and specific surface area are the major parameters that affect the oxidation process. The Arrhenius plot in the range of 80–150 C has shown that the overall activation energy of the oxidation process for three freshly processed oils lies within the range of 21–22 kcal/mole. The rate of oxidation at 150 C is directly proportional to the specific surface area of an oil, suggesting that the rate of oxygen diffusion determines reaction rates at this temperature. A coefficient of variation of the IP better than 2% was found in a routine experiment (10 mg sample, 150 C, 60 ml/min air flow rate, aluminum pan) for typical oils which had an IP range of 25–31 min.

Thermochemical Applications for Fats and Oils

Abstract: Fats and oils are well established in food, surfactant and coatings applications. Historically, fats and oils were employed to provide lighting and warmth. Increasing production of fats and oils and increasing uncertainties regarding the reliability of petroleum resources make it desirable to reconsider thermochemical applications of fats and oils. Difficulties associated with the use of fats and oils for vehicular applications are discussed, and use in stationary diesel engines is suggested. Conventional kerosene space heaters are designed to make use of the vaporization behavior of this fuel. Changes in heater design are required to take into account the pyrolytic degradation of the fuel when fats and oils are used, and a traveling grate burner was designed for this purpose. Pyrolysis of fatty acids at temperatures exceeding 500 C yields a mixture of gaseous and liquid products. The gaseous products include ethylene, but little propylene. The liquid product is primarily a mixture of substituted styrenes. Further development is needed for these thermochemical applications of fats and oils. Fuel and olefin markets present valuable cushions to keep the price of fats and oils from fluctuating as during the early 1980’s, when soybean oil has varied from $0.15 per pound to $0.40 per pound. The triglycerides can provide a future source of feedstocks for petrochemicals, if petroleum prices and availabilities change dramatically. Most of the development work needed consists of down-to-earth large-scale experiments in semi-commercial or commercial equipment to determine the best methods of fuel storage, feeding and conditions for combustion and steam cracking.

Empirical modeling of soybean oil hydrogenation

Abstract: Empirical hydrogenation models were generated from statistically designed laboratory experiments. These models, consisting of a set of polynomial equations, relate the operating variables of soybean oil hydrogenation to properties of the reaction and of the fat produced. These properties include reaction rate,trans-isomer content and melting point. Operating variables included in the models were temperature, hydrogen pressure, catalyst concentration, agitation rate and iodine value.

Factors Affecting Size Distribution of Vegetable Oil Spray Droplets

Abstract: DROPLET size measurements were made to obtain definitive information on the effects of several factors on the size distribution of cottonseed and soybean oil spray droplets produced by fan nozzles under simulated aerial application conditions. Results indicated that the droplet size distribution is affected by airspeed, nozzle orientation and the physical characteristics of the oil. Visual observation of the fan nozzles spraying cottonseed and soybean oil in an airstream revealed that the droplet formation process for the oil differs greatly from that for water-based spray..

Effects of Frying Oils and Storage Conditions on the Rancidity of Yackwa

Abstract: This study was carried out to investigate the storage stability of Yackwa (a Korean fried cake made from wheat flour, honey and 20% oil), with the variation in frying oils (soybean oil of fresh or heat-treated corn oil and rapeseed oil) and storage conditions (temperature, humidity and in dark or under fluorescent light) for 20 weeks period. In storage, acid and peroxide values increased slowly, showing the peroxide value of 20 meq/kg after 13 weeks. In storage, acid and peroxide values increased remarkably. The product became harder at storage humidity of 25% and softer by moistening at storage humidity of 80%. Acid and peroxide values of Yackwa from corn, rapeseed and soybean oils increased with storage period, to a different extent. The values of fluorescent groups, especially rapeseed oil group, were higher than those of control groups and the heat-treated oil groups were higher than those of fresh oil groups. Sensory scores for rancid flavor were gradually increased with the storage period in all groups. There was no significant difference with the kinds of frying oils, storage conditions and heat treatment. Correlation of sensory scores with acid values was positive throughout whole storage period, with low . Its correlation with peroxide values was positive up to 6th week but negative at 9th week of storage.

Homogeneous catalytic hydrogenation of soybean oil: palladium acetylacetonate

Abstract: Soybean oil was hydrogenated with palladium acetylacetonate at 60–170 C, 150 psi hydrogen and 1–60 ppm palladium. The best linolenate selectivity (KLe/KLo=3.5−3.7) was found at 80–120 C. At 120 C palladium acetylacetonate hydrogenated faster than the heterogeneous Pd-on-carbon catalyst.Trans isomerization with the homogeneous catalyst was much higher compared to Pd-on-carbon catalyst. The low activity of the palladium complex at low temperatures was improved with the addition of triethylaluminum. Among other metal acetylacetonates tested only nickel and chromium were mildly active, whereas cobalt and copper were devoid of catalyst activity.

Production of food oil having balanced fatty acid content

Abstract: PURPOSE:To obtain the titled food oil having balanced properties in nutrient, taste and stability, by mixing an embryo oils with three or more kinds of seed oils containing polyvalent unsaturated fatty acids at specific ratios. CONSTITUTION:The objective food oil is produced by mixing (A) 20-70% embryo oil, preferably 15-65% corn oil or 5-30% rice oil with (B) three or more kinds of 30-80% seed oils, preferably 10-50% soybean oil, 10-50% cottonseed oil, 10-50% rapeseed oil, 1-5% sunflower oil, 1-5% safflower oil, 1-5% olive oil, or 1-30% sesame oil.