Showing papers on "Soybean oil published in 1987"
TL;DR: This study shows that Atlantic salmon can utilize alternate lipid sources in the diet without compromising growth or organoleptic quality and that dietary lipid substitution offers the possibility of producing fish containing fatty acid profiles preferred in the market.
183 citations
TL;DR: Water and oil absorption, emulsification and foaming capacities of soybean were increased after germination, and PAGE patterns showed drastic changes in both low and high molecular weight protein fractions due to germination.
117 citations
TL;DR: In this paper, a new concept is described for mechanical extraction of oil from soybeans, using dry extrusion as a pretreatment, and it was found that coarsely ground whole soybeans at 10 to 14% moisture could be extrusion cooked so that the extrudate emerges from the die in a semi-fluid state.
Abstract: A new concept is described for mechanical extraction of oil from soybeans, using dry extrusion as a pretreatment. It was found that coarsely ground whole soybeans at 10 to 14% moisture could be extrusion cooked so that the extrudate emerges from the die in a semi-fluid state. The dwell time within the extruder was less than 30 seconds, and the temperature was raised to about 135 C. The semi-fluid extrudate was immediately pressed in a continuous screw press to obtain high quality oil and press cake. Extrusion prior to expelling greatly increased the throughput of the expeller over the rated capacity. An oil recovery of 70% was obtained in single pass expelling using pilot model expellers. Higher recovery rates can be expected with commercial scale expellers. The high temperature-short time extrusion cooking process eliminates the prolonged heating and holding of raw material in conventional expelling. Under the experimental conditions, press cake with 50% protein, 6% residual oil and 90% inactivation of trypsin inhibitors was obtained. The low fat cake was easily ground in a hammer mill without the usual problems associated with milling of whole beans. The expelled oil was remarkably stable with an AOM stability of 15 hr, which is comparable to refined deodorized oil according to NSPA specifications. The new procedure offers potential for producing natural soybean oil and food grade low fat soy flour by a relatively low cost operation. It may be adopted as an improvement to existing conventional expelling operations in less developed countries or as a commercial or on-farm operation for producing value added products from soybeans within the U.S.
112 citations
TL;DR: In this paper, β-Carotene was added to soybean salad oils to study its effect in inhibiting flavor deterioration due to light exposure, and the results showed that β-carotene significantly decreased formation of 2-heptenal and 2,4decadienal in the absence or presence of citric acid.
Abstract: β-Carotene was added to soybean salad oils to study its effect in inhibiting flavor deterioration due to light exposure. Flavor evaluations indicated that (a) when oils treated with citric acid were exposed to light (7535 lux) for 8 to 16 hr, oils containing 5 to 10 ppm β-carotene showed improved flavor stability compared to oils containing 0 to 1 ppm β-carotene; and (b) when oils were not treated with citric acid, only oils containing 20 ppm β-carotene were more stable to light. Capillary gas chromatographic analysis showed that the addition of 1 to 20 ppm of β-carotene significantly decreased formation of 2-heptenal and 2,4-decadienal in the absence or presence of citric acid. Determination of peroxide values showed the same trends as gas chromatographic analyses of volatiles. In the presence of 15 and 20 ppm β-carotene, some off-flavors, as well as poor ratings for color quality, were reported by panelists. Therefore, flavor deterioration initiated by light can be inhibited effectively in soybean oil, without affecting color quality, by addition of β-carotene at concentrations from 5 to 10 ppm to oils treated with citric acid.
107 citations
TL;DR: In this paper, the efficiency of the refining process in removing polycyclic aromatic hydrocarbons (PAH) from crude vegetable oils was studied and the activated charcoal treatment used for removing PAHs from coconut oil achieves the desired effect.
Abstract: The efficiency of the refining process in removing polycyclic aromatic hydrocarbons (PAH) from crude vegetable oils was studied. Samples of the crude oils (coconut, soybean and rapeseed oils) and the corresponding refined, deodorized oil were taken on-line in three Swedish oil refineries and margarine manufacturing plants and analyzed for 20 different PAHs. Of the crude oils, coconut oil had by far the highest PAH levels. However, the PAH levels in the refined coconut oils were very low. This shows that the activated charcoal treatment used for removing PAHs from coconut oil achieves the desired effect. The crude soybean and rapeseed oils contained relatively low, but varying, amounts of PAH. At present these oils are not purified by activated charcoal. Nevertheless, the PAH levels in the refined oils were considerably lower than those in the corresponding crude oils. This probably is due to evaporation of PAH in the deodorization process, where steam is passed through the hot oil under high vacuum. However, deodorization has only a marginal effect on the high molecular PAHs, of which several are classified as carcinogens.
95 citations
TL;DR: In this article, the effects of 0, 0.5, and 1.0% levels of stearic, oleic, linoleic or linolenic acid or octadecane on the oxidative stability of soybean oil were determined by a combination of peroxide values and measurements of volatile compounds and oxygen in the headspace of samples by gas chromatography.
Abstract: Effects of 0, 0.5, and 1.0% levels of stearic, oleic, linoleic or linolenic acid or octadecane on the oxidative stability of soybean oil were determined by a combination of peroxide values and measurements of volatile compounds and oxygen in the headspace of samples by gas chromatography. These fatty acids showed similar prooxidant activities which were not statistically different at α= 0.05. However, octadecane which had the same number of carbons as stearic, oleic, linoleic or linolenic acid but no carboxylic group, did not show prooxidant activity.
81 citations
TL;DR: In this paper, the authors investigated the relationship between peroxide value of the oils, the conductivity of the exit gas solutions and the organic acid content for the following fats and oils: sunflower, canola, olive, corn, peanut and soybean oil, triolein, lard and butterfat.
Abstract: The end point in the automated AOM stability test for fats is related to the rapid production of volatile acids at the end of the induction period and usually measured by conductivity of an aqueous solution of the exit gases. It has been postulated that the reaction involves the transitory presence of a diperoxide which decomposes into two aldehydes and formic acid. The volatile acids produced by several oils were composed mainly of formic acid and significant amounts of acetic acid. In addition, acids with three or more carbon atoms, including propionic, butyric and caproic, were detected. It was found that the temperature of the water in the receiving jars was important in relation to retention of the formic acid. At temperatures above 20 C significant losses may occur. The relationships between peroxide value of the oils, the conductivity of the exit gas solutions and the organic acid content was investigated for the following fats and oils: sunflower, canola, olive, corn, peanut and soybean oil, triolein, lard and butterfat.
77 citations
TL;DR: Over 100 different strains of bacteria, actinomycetes, fungi and yeasts were incubated at 28 C for five days in the presence of soybean oil and Lipase was found intra- and extracellularly when microorganisms were grown in the Presence of Soybean oil.
Abstract: Over 100 different strains of bacteria, actinomycetes, fungi and yeasts were incubated at 28 C for five days in the presence of soybean oil. Some soybean oil was consumed by many microorganisms, and some was also hydrolyzed to free fatty acids.Aspergillus oryzae, two different strains ofAmylomyces rouxii andRhizopus oligosporus hydrolyzed the oil completely (95%). The fatty acids fromAspergillus flavus fermentation contained less linolenic acid than the original soybean oil. Lipase was found intra- and extracellularly when microorganisms were grown in the presence of soybean oil.
65 citations
TL;DR: In this paper, the major volatile products in soybean oil were recovered and separated by dynamic headspace capillary gas chromatography, and the effect of sampling temperatures was investigated by heating the sample, sweeping the volatiles with helium and trapping and desorbing them from a porous polymer Tenax trap.
Abstract: To develop new knowledge on preventing or eliminating the formation of undesirable flavors in soybean oil, we analyzed quantitatively the major volatile products in samples that were oxidized during storage in the dark at ambient conditions. The volatiles formed were recovered and separated by dynamic headspace capillary gas chromatography. The effect of sampling temperatures was investigated by heating the sample, sweeping the volatiles with helium and trapping and desorbing them from a porous polymer Tenax trap. The volatiles were flushed from the trap onto a fused silica capillary column with a bonded mixed dimethyldiphenyl siloxane phase. At peroxide values between 2 and 13, the major volatile products found were acrolein, pentene, pentane, 1-penten-3-ol, pentanal, hexanal, 2-hexenal, 2-heptenal, 2,4-heptadienal, 2-octenal and 2,4-decadienal. The profile of volatiles was significantly affected by the sampling temperature used and by the presence or absence of citric acid in the oils before storage. The relative amounts of volatile thermal decomposition products of linolenate and linoleate hydroperoxides, such as 2,4-heptadienal and 2,4-decadienal, increased significantly when samples were heated above 90 C. Dynamic headspace gas chromatography made it possible to analyze the volatiles in samples heated to 60 and 90 C. These volatiles may be representative of those present in oils at time of tasting.
53 citations
TL;DR: Fish oil emulsion may be beneficial to patients who cannot take n-3 fatty acids orally but need them because of the increased EPA content in phospholipids of plasma, platelets, and red blood cell (RBC) membranes.
51 citations
TL;DR: In this article, the lutein adsorption of crude soybean oil miscella on dispersed silicic acid resulted in three different Freundlich type isotherms, depending on the amount of adsorbent used.
Abstract: Adsorption of lutein from crude soybean oil miscella on dispersed silicic acid resulted in three different Freundlich type isotherms, depending on the amount of adsorbent used. Normally, changing the amount of adsorbent gives a new point on the same isotherm. Further investigation of the lutein adsorption revealed that addition of 1% isopropanol to the hexane solvent and deactivation of the silica acid with water decreased lutein adsorption. Purification of the lutein resulted in increased adsorption, indicating that triglyceride was competing for adsorption sites. The triglyceride competition was confirmed by calculating an adsorption isotherm for triglyceride from crude soybean oil miscella. Use of silicic acid as a column rather than dispersed yielded multiple isotherms for lutein adsorption based on the amount of adsorbent used. Also, lutein adsorption on columns was concentrated at the entrance to the column. Experiments showed that lutein adsorption was not due to partitioning between bound triglyceride and hexane solvent.
TL;DR: Production of lung prostanoids of the 2- series could be modulated by varying the dietary omega 6/omega 3 ratio, due in part to depression of phospholipid arachidonate, the precursor of 2-series eicosanoids.
Abstract: This study was conducted to determine if dietary omega-3 polyunsaturated fatty acids could modulate lung eicosanoid production. Three groups of chickens were depleted of essential fatty acids by feeding diets containing 1% hydrogenated coconut oil from hatching to 8 wk, followed by repletion for 3 wk with diets containing soybean oil (SBO) and linseed oil (LSO) separately or in combination. The ratio of linoleic acid (18:2 omega 6) to linolenic acid (18:3 omega 3) was 7.48, 1.17 or 0.32, respectively, for diets containing 10% SBO, 5% SBO/5% LSO or 10% LSO. A 10% SBO diet fed for 11 wk served as the control. Production of prostaglandin F2 alpha, prostaglandin E, thromboxane B2 and 6-keto-prostaglandin F1 alpha by incubated lung was lower in birds fed linseed oil, with total prostanoid production being 95, 42 and 22% of control values for the three dietary treatments, respectively. The ratio of arachidonic acid (20:4 omega 6) to linoleic acid (18:2 omega 6) in serum phospholipids followed a similar pattern for the three treatments, with values of 0.96, 0.52 and 0.21. Thus, production of lung prostanoids of the 2-series could be modulated by varying the dietary omega 6/omega 3 ratio. This effect may be due in part to depression of phospholipid arachidonate, the precursor of 2-series eicosanoids.
TL;DR: In this article, the hydrogenation of soybean oil methyl esters using aqueous formic acid salts solutions and heterogeneous palladium-on-carbon catalyst was investigated.
Abstract: The hydrogenation of soybean oil methyl esters using aqueous formic acid salts solutions and heterogeneous palladium-on-carbon catalyst was investigated. Complete hydrogenation of the methyl ester was achieved by mixing a concentrated aqueous alkali formate solution with the methyl ester at 80 C in the presence of the catalyst (0.2–0.4% Pd). At the initial stages of the reaction, the selectivity was significantly higher than conventional hydrogenation (hydrogenation under pressure) performed with the same catalyste.Cis-trans isomerization was similar to the behavior of conventional techniques.
TL;DR: In this paper, the effect of SN-α-monolinolein on the oxidative stability of soybean oil was determined by measuring peroxide values and volatile compounds formation by gas chromatography.
Abstract: SN-α-monolinolein was isolated from refined. bleached and deodorized soybean oil by silicic acid column chromatography and low temperature fractional crystallization. The concentration of this compound in soybean oil was 0.01%. The compound was identified by a combination of infrared. mass and NMR spcctrometry. The effect of SN-α-monolinolein on the oxidative stability of soybean oil was determined by measuring peroxide values and volatile compounds formation by gas chromatography. It had prooxidant activity in soybean oil.
Patent•
27 Mar 1987TL;DR: A stable and non-toxic coenzyme Q 10 formulation suitable for intravenous administration to an animal to produce clinically effective blood levels of COQ10 is presented in this article.
Abstract: The present invention comprises a stable and non-toxic coenzyme Q 10 formulation suitable for intravenous administration to an animal to produce clinically effective blood levels of coenzyme Q 10 . Clinically effective blood levels of coenzyme Q 10 are generally agreed to be between about 2 ug/ml and about 4 ug/ml. The formulation consists essentially of a clinically accepted fatty emulsion having an oil phase and coenzyme Q 10 dissolved in the oil phase. The formulation preferably contains coenzyme Q 10 at a level between about 7.5 ug/ml and about 30 ug/ml. The clinically accepted fatty emulsion comprises at least one vegetable oil, preferably corn oil, peanut oil, safflower oil, olive oil or soybean oil.
TL;DR: The heat resistance of Bacillus cereus F4165/75, Clostridium sporogenes PA 3679 and Cl. botulinum 62A spores suspended in buffer, olive oil and a commercial oil was investigated and suggested that the mechanism of inactivation differs for spores suspend in lipids and in aqueous systems.
Abstract: The heat resistance of Bacillus cereus F4165/75, Clostridium sporogenes PA 3679 and Cl. botulinum 62A spores suspended in buffer (pH 7.2), olive oil and a commercial oil (a mixture of rapeseed oil and soy oil) was investigated. Linear survivor curves were obtained with B. cereus spores in the three menstrua and with 62A and PA 3679 spores suspended in buffer. However, the inactivation kinetics of the clostridial spores suspended in oils were concave upward with a characteristic tailing-off for 62A spores suspended in olive oil. These deviations from the semi-log model could not be ascribed to a heterogeneity in heat resistance of the spore population or to the variation of aw during heating. Spore resistance to heat increased in the order: buffer much less than commercial oil less than olive oil. The greater heat resistance of oil-suspended spores was ascribed to the low aw (0.479 and 0.492 for commercial oil and olive oil, respectively) and to the composition of the oils. The difference in z values (ca 28 degrees C in oils and 10 degrees-12 degrees C in buffer) suggested that the mechanism of inactivation differs for spores suspended in lipids and in aqueous systems. The thermodynamic data were consistent with this hypothesis.
TL;DR: A technique to determine if lectin was present in the oil and to quantitate its concentration was developed and the identities of the isolated lectins were confirmed by electrophoresis on SDS-polyacrylamide gels.
Abstract: The factor(s) responsible for the unexplained atherogenicity of peanut oil remain to be elucidated. To this end, we developed a technique to determine if lectin was present in the oil and to quantitate its concentration. This technique was applied to other vegetable oils including corn, soybean, and sunflower. Crude, unprocessed corn and soybean oils were also analyzed for lectin content. The crude oils contained from 858 to 2983 μg lectin per kg, while the refined oils contained 24 to 55 μg/kg of biologically active lectin. The identities of the isolated lectins were confirmed by electrophoresis on SDS-polyacrylamide gels. The biological significance of the presence of lectin in these oils remains to be determined.
TL;DR: When the sunflower oil-fed animals were switched to a soy oil-containing diet for either 15 or 60 days, the percentage distribution of 22∶6n−3 increased slowly to reach the control value 2.5 months later, and the decay of 22 ∶5n−6 was more rapid than the increase of 22 ∼6 n−3.
Abstract: The sciatic nerve of rats fed sunflower oil (6 mg 18∶3n−3/100 g of diet) presented dramatic alterations in the long chain polyunsaturated fatty acids in comparison with those fed soy oil (130 mg 18∶3n−3/100 g of diet). In both 15-day-old and 60-day-old animals fed sunflower oil, 22∶6n−3 (cervonic acid) was fourfold less, 22∶5n−6 was 10-fold greater; adrenic acid (22∶4n−6) was slightly greater and arachidonic acid (20∶4n−6) was close to that in rats fed soy oil. The percentage distribution of total polyunsaturated fatty acids as well as the individual saturated and monounsaturated fatty acids were the same in both groups. When the sunflower oil-fed animals were switched to a soy oil-containing diet for either 15 or 60 days, the percentage distribution of 22∶6n−3 increased slowly to reach the control value 2.5 months later. Conversely 22∶5n−6 decreased slowly. The decay of 22∶5n−6 was more rapid than the increase of 22∶6n−3.
Journal Article•
TL;DR: Saio et al. as mentioned in this paper investigated the effects of oil addition to defatted soybean flour and microstructural transformation of full fat soybean flours during cooking using a light microscope.
TL;DR: The effects of both a semisynthetic diet containing 20% fat from various sources and a control diet on learning capacity, motor activity, pain threshold and thermoregulation were studied in rats which were fed on these diets for various lengths of feeding periods.
Abstract: The effects of both a semisynthetic diet containing 20% fat from various sources (soybean oil, sunflower oil and lard) and a control diet on learning capacity, motor activity, pain threshold and thermoregulation were studied in rats which were fed on these diets for various lengths of feeding periods (1, 2, 3 and 4 weeks). Two weeks feeding period of soybean oil source induced an improvement in learning capacity, which was further enhanced by increasing the length of the feeding period. A 3-week feeding period was required to obtain an increase in the pain threshold, by which time the rats were also protected from d-amphetamine induced hypothermia. The analgesia induced by the diet is naloxone-dependent. None of the other diets, including the sunflower oil diet, which is richer in polyunsaturated fatty acids, differed from control diet. While the mode of action of this diet is still unknown, the effects of the soybean oil source diet cannot be attributed to nutritional factors such as changes in energy consumption or body weight.
TL;DR: In this paper, solvent was forced through flakes, extraction was more rapid than when solvent was allowed to diffuse in and out of flakes, and partially defatted flakes showed that the last soybean oil to be extracted was not inherently resistant to extraction.
Abstract: Soybean oil extraction techniques were studied in which solvent was recirculated or pumped once through a suspension of soybean tissue. Both refractive index and ultraviolet absorbance were used to monitor the extraction continuously. Slices of soybean tissue showed rapid extraction from damaged tissue, followed by slow extraction from intact tissue. When soybean flakes were extracted, a continuously decreasing rate was noted. When solvent was forced through flakes, extraction was more rapid than when solvent was allowed to diffuse in and out of flakes. Reextraction of partially defatted flakes showed that the last soybean oil to be extracted was not inherently resistant to extraction. The adsorption of soybean oil to defatted flakes may account for slow removal of small quantities of oil at the end of the extraction.
Patent•
20 Jul 1987TL;DR: In this paper, novel deodorization processes to realize highly polyunsaturated oils of enhanced stability have been proposed, which has particular suitability for processing fish oils and soybean oil.
Abstract: Disclosed are novel deodorization processes to realize highly polyunsaturated oils of enhanced stability The novel deodorization has particular suitability for processing fish oils and soybean oil The process involves use of mild solutions of acids and/or bases in sequential distillations to manipulate the volatility of undesirable aroma compounds to effect removal of offending compounds and precursors therefor The oils are then polished to remove residual moisture and salts and to acidify the oil
TL;DR: The octadecatrienoic fatty acids of partially hydrogenated soybean oil (PHSBO) were concentrated, isolated and analyzed as mentioned in this paper, and the results indicated that the 18:3 acids present in PHSBO are composed of four isomers.
Abstract: The octadecatrienoic fatty acids of partially hydrogenated soybean oil (PHSBO) were concentrated, isolated and analyzed. The results indicated that the 18:3 acids present in PHSBO are composed of four isomers. The isomer present in the largest amount (2.7%) is the allcis isomer, c9,c12,c15-18:3 linolenic acid, and comprises 68.60% of all the isomeric 18:3 acids of PHSBO.
Journal Article•
TL;DR: In this paper, the effects of different types of acids on the flavor stability of purified soybean oil were studied, and the results showed that acids are better antioxidants than PC and PG.
Abstract: The effects of phosphatidyl choline (PC), phosphatidyl ethanolamine (PE), phosphatidyl inositol (PI), phosphatidic acid (PA), phosphatidyl glycerol (PG), and cardiolipin (CL) on the flavor stability of purified soybean oil were studied. Purified soybean oil obtained from soybean oil by silicic acid chromatography does not contain measurable iron, tocopherols and phospholipids. Three hundred ppm of PC, PE, PI, PA, PG, or CL was added to the purified soybean oil, with and without 1ppm ferrous iron added. The flavor stability of sample, which was stored at for 10 days in dark oven, was determined by a combination of volatile compounds formation and molecular oxygen disappearence in the headspace of air-tightly sealed serum bottle every 48 hrs. Results showed that, in general, phospholipids worked as prooxidant in the pufified soybean oil without ferrous iron added, and worked as antioxidant in the oil, when added 1ppm ferrous iron. The results also suggest that phospholipids work as prooxidant by increasing the solubility of oxygen on the surface of oil, and work as antioxidant in the oil containing 1 ppm ferrous iron by chelating iron. The results showed that PE and PA are better antioxidants than PC and PG. CL and PI showed the lest antioxidant activities in the oil will 1ppm ferrous iron added.
TL;DR: In this article, the effect of ascorbic acid and α-tocopherol on fat oxidation has been studied in a microemulsion consisting of soybean oil, sunflower oil monoglycerides and water.
Abstract: The effect of ascorbic acid and α-tocopherol on fat oxidation has been studied in a microemulsion consisting of soybean oil, sunflower oil monoglycerides and water. It was observed that the presence of ascorbic acid in the water aggregates gave a pronounced reduction in the oxidation rate, and even after storage at 40°C for 100 days only a minor oxidation of the oil was observed, whereas the control, without ascorbic acid, was highly oxidized.
Patent•
21 Jul 1987TL;DR: In this article, a method for enriching milk with vitamin A and/or D by adding to raw milk an aqueous emulsion of edible oil, eg, soybean oil, a source of vitamin A or D, and an emulsifying agent that is a combination of polyoxyethylene sorbitan monooleate and glycerol monoleate is described.
Abstract: Described is a method for enriching milk with vitamin A and/or D by adding to raw milk an aqueous emulsion of edible oil, eg, soybean oil, a source of vitamin A and/or D, and an emulsifying agent that is a combination of polyoxyethylene sorbitan monooleate and glycerol monooleate
TL;DR: In this paper, the authors investigated parameters of ultrasonic hydrogenation and the quality of the resulting products and found that the extent of hydrogenation (ΔIV) was not affected by temperature between 245 and 290 C but was greater at 106 psig than at 65 psig hydrogen pressure.
Abstract: In previous work we found that ultrasonic energy greatly enhanced the rate of hydrogenation of soybean oil. We have now investigated parameters of ultrasonic hydrogenation and the quality of the resulting products. Refined and bleached soybean oil was hydrogenated continuously with and without ultrasonic energy at different temperatures, pressures and catalyst concentrations. Flavor and oxidative stability of the oils were compared with a commercially hydrogenated soybean oil. The extent of hydrogenation (ΔIV) was not affected by temperature between 245 and 290 C, but was greater at 106 psig than at 65 psig hydrogen pressure. The ΔIV of hydrogenated oils increased linearly with catalyst concentration from 40 ppm to 150 ppm nickel. At the same catalyst concentration the IV drop was significantly increased when ultrasonic energy was used. By reducing the amount of power supplied to the ultrasonic reactor to 40% of full power, the specific power (watts/ΔIV) was lowered by 60%. Linolenate selectivities and specific isomerization (%trans/ΔIV) remained the same, but linoleate selectivities were lower than for batch hydrogenation under varied operating parameters. Flavor scores were not significantly different, initially or after storage eight days at 60 C, for oils continuously hydrogenated with and without ultrasonic energy. Hydrogenation of soybean oil with ultrasonic energy offers a method to produce good quality products at potentially lower cost than present methods.
TL;DR: D dietary beef and soy protein isolate had similar effects on cholesterol concentrations in plasma, LDL, HDL and organs, whether pigs consumed soybean oil or beef tallow as a major fat source, irrespective of major source of dietary protein.
Abstract: Young, growing pigs were fed for 8 wk diets containing either soy protein isolate or ground beef as the main protein source and soybean oil or beef tallow as the main fat source to examine effects of types of dietary protein and fat on cholesterol distribution between blood plasma, plasma lipoproteins and body organs. Type of dietary protein did not influence concentrations of a) cholesterol in plasma, b) low-density-lipoprotein (LDL) cholesterol, c) high-density-lipoprotein (HDL) cholesterol or d) cholesterol in several organs of pigs. Pigs fed tallow had greater concentrations of plasma cholesterol and LDL and HDL cholesterol than did pigs fed soybean oil. Ratios of HDL to LDL were not altered by dietary fat. Cholesterol concentrations were greater in heart, skeletal muscle and viscera of pigs fed soybean oil than in those fed tallow. Plasma cholesterol varied reciprocally with cholesterol in several tissues. Thus, dietary beef and soy protein isolate had similar effects on cholesterol concentrations in plasma, LDL, HDL and organs, whether pigs consumed soybean oil or beef tallow as a major fat source. Soybean oil, however, exerted a hypocholesterolemic effect, irrespective of major source of dietary protein.
TL;DR: In this paper, the crystal structures formed during solidification of hydrogenated cottonseed oil, sunflowerseed oil and their blends were analyzed using an X-ray diffraction technique, differential scanning calorimetry (DSC) and polarized light microscopy.
Abstract: Crystal structures formed during solidification of hydrogenated cottonseed oil, sunflowerseed oil and their blends were analyzed by using an X-ray diffraction technique, differential scanning calorimetry (DSC) and polarized light microscopy. Temperatures and times of crystallization under conditions which tend to produce β′ type structures were determined in terms of refrigeration parameters. Microscopy with polarized light also helped clarify some aspects of the tridimensional network of crystals that contribute to the consistency of products made from hydrogenated oils.
Patent•
15 May 1987TL;DR: An ophthalmic preparation comprises a fat emulsion containing flurbiprofen or a soybean oil-soluble derivative thereof such as an ester, as an active ingredient, a phospholipid emulsifier and soy bean oil, the flurpin or derivative thereof being dissolved in the soybean seed oil as mentioned in this paper.
Abstract: An ophthalmic preparation comprises a fat emulsion containing flurbiprofen or a soybean oil-soluble derivative thereof such as an ester, as an active ingredient, a phospholipid emulsifier and soybean oil, the flurbiprofen or derivative thereof being dissolved in the soybean oil.