Showing papers on "Soybean oil published in 1995"

Soybeans: Chemistry, Technology, and Utilization

Abstract: Part 1: Agronomic characteristics, production and marketing. Part 2: Chemistry and nutrition of soybean components. Part 3: Biological and compositional changes during seed maturation, storage and germination. Part 4: Non-fermented oriental soyfoods. Part 5: Fermented oriental soyfoods. Part 6: Soybean oil extraction and processing. Part 7: Properties and edible application of soybean oil. Part 8: Soybean protein products. Part 9: The second generation of soyfoods. Part 10: Soyfoods: their role in disease prevention and treatment. Part 11: Soybean improvements through plant breeding and genetic engineering.

Practical handbook of soybean processing and utilization.

Abstract: This book is a single source of information on all aspects of soybean processing and utilization written by experts from around the globe. Written in an easy-to-read format, this title covers a wide range of topics including the physical and chemical characteristics of soybeans and soybean products; harvest and storage considerations; byproduct utilization; soy foods; and nutritional aspects of soybean oil and protein. * Compares soybeans to other vegetable oils as a source of edible oil products* Presents a wide range of topics including chemistry, production, food use, byproduct use, and nutritional aspects* Offers practical information ideal for soybean oil plant managers

Fuel properties of tallow and soybean oil esters

Abstract: Fuel properties of beef tallow, soybean oil, their esters, and blends with No. 2 diesel fuel and ethanol were determined. Fuel properties tested were viscosity, specific gravity, API gravity, distillation ranges, calculated cetane index, energy content, flash point, water content, sulfur content, carbon residue, particulate matter, acid value, copper-strip corrosion test, ash content, melting point, cloud point, and pour point. Gas-chromatographic analyses of tallow, soybean oil, and their esters were performed to determine their major constituents. Viscosities of soybean oil and tallow were significantly reduced by esterification. Other fuel properties of the esters and their blends with No. 2 diesel fuel and ethanol were similar to the properties of No. 2 diesel fuel.

Simulation of Retronasal Aroma Using a Modified Headspace Technique: Investigating the Effects of Saliva, Temperature, Shearing, and Oil on Flavor Release

Abstract: A device that simulated retronasal aroma was constructed from a 1 L blender incorporating purge-and-trap, synthetic saliva addition, temperature regulation to 37 °C, and blending at shear rates reported to occur during eating. Volatiles were collected on a silica trap, solvent desorbed, and quantitated by GC/FID or GC/MS with high precision (CV < 5%) and sensitivity (micrograms per liter). Increasing the temperature from 23 to 37 °C and adding shear increased volatility. The addition of synthetic saliva to a model grape beverage (pH 2.6) increased the pH and the volatility of the bases, 2-acetylpyridine, methyl anthranilate, o-aminoacetophenone, and 2-methoxy-3-methylpyrazine, relative to a model neutral compound, 1,8-cineole. The data were consistent with a sensory test that showed a significant shift in the perception of minty to nutty upon the addition of synthetic saliva to a mixture of 1,8-cineole and 2-acetylpyridine in an acid medium. The volatility of eight flavor compounds was investigated in a soybean oil versus water matrix. The volatilities of α-pinene (log P = 3.75), ethyl 2-methylbutyrate, 1,8-cineole, 2-methoxy-3-methylpyrazine, and methyl anthranilate decreased by factors of 8000, 130, 100, 7, and 3 upon oil addition ; however, butyric acid did not decrease, and polar maltol (log P = 0.02) actually increased.

fish oil, partially hydrogenated soybean oil, and butter on serum lipoproteins and Lp(a) in men

Abstract: We have compared the effects of partially hydrogenated fish oil (PHFO-diet), partially hydrogenated soy- bean oil (PHSO-diet), and butterfat (butter-diet) on serum lipids and lipoprotein(a) in 31 young men. The three test marga- rines, which contributed 78% of total fat in the diets, were produced from 70% of butterfat, PHSO, or PHFO, each with 30% of soybean oil. Fat provided about 35% of energy, and trans fatty acids 0.9%, 8.5%, and 8.0% of energy in the butter-, the PHSO-, and the PHFO-diet, respectively. Dietary cholesterol was balanced by the addition of dried egg powder to the PHSO-

Heat Stability of Oil-in-Water Emulsions Containing Milk Proteins: Effect of Ionic Strength and pH

Abstract: ABSTRAC Emulsions (20 wt% soybean oil; 2 wt% protein) made with caseinate at pH 7 and with whey protein isolate (WPI) at pH 7 and 3 were stable to heating at 90 and 121°C WPI emulsions destabilized at pH values between 35 and 40 In the presence of KCI (125–200 mM), large particles were formed in WPI emulsions at pH 3 and the emulsions were viscous At pH 7, moderate concentrations of KCI decreased the heat stability and gels were formed KCI had less effect on WPI emulsions made at pH 3 Combining the emulsions with caseinate allowed some control of the heat-induced gelation

Fat encapsulation in spray-dried food powders

Abstract: The surface composition of spray-dried sodium caseinate/lactose emulsions having different oil phases were estimated using electron spectroscopy for chemical analysis (ESCA), and the particle structure was studied using scanning electron microscopy (SEM) both before and after storage under humid conditions. After spray-drying, powders in which the oil phases consisting of fats with intermediate melting points, such as hardened coconut oil and butter fat, had the highest surface coverage of fat, approximately 34%. The powder with soybean oil as the oil phase had a surface coverage of fat of approximately 15%. The high-melting hardened rapeseed oil was almost completely encapsulated after spray-drying. After storage in a humid atmosphere, fat was released onto all the powder surfaces (surface fat after storage, between 50–65%) except for those with hardened rapeseed oil in which the fat remained encapsulated. These observations are consistent with the powder structure observed by SEM. The surface composition estimated by ESCA for spray-dried sodium caseinate/lactose-containing emulsions with different amounts of soybean oil and a constant lactose/sodium caseinate ratio showed an almost completely encapsulated oil-phase after drying. Storage of these powders in a humid atmosphere leads to a release of fat onto the powder surface even if the soybean oil content is low (1% of the dry weight). Powders made from soybean oil emulsions with sodium caseinate alone exhibit a much lower degree of encapsulation than in the system where lactose is present.

Assessment of olive oil adulteration by reversed‐phase high‐performance liquid chromatography/amperometric detection of tocopherols and tocotrienols

Abstract: A method involving reversed-phase high-performance liquid chromatography with amperometric detection has been developed for the analysis of tocopherols and tocotrienols in vegetable oils. The sample preparation avoids saponification. Recoveries of α-tocotrienol and γ-tocotrienol in extra virgin olive oil were 97.0 and 102.0%, respectively. No tocotrienols were detected in olive, hazelnut, sunflower, and soybean oils, whether virgin or refined. However, relatively high levels of tocotrienols were found in palm and grapeseed oils. This method could detect small quantities (1–2%) of palm and grapeseed oils in olive oil or in any tocotrienol-free vegetable oil and might, therefore, help assess authenticity of vegetable oils.

Margarine and shortening oils by interesterification of liquid and trisaturated triglycerides

Abstract: Liquid vegetable oils (VO), including cottonseed, peanut, soybean, corn, and canola, were randomly interesterified with completely hydrogenated soybean or cottonseed hardstocks (vegetable oil trisaturate; VOTS) in ratios of four parts VO and one part VOTS. Analysis of the reaction products by high-performance liquid chromatography showed that at 70°C and vigorous agitation, with 0.5% sodium methoxide catalyst, the reactions were complete after 15 min. Solid-fat index (SFI) measurements made at 50, 70, 80, 92, and 104°F, along with drop melting points, indicated that the interesterified fats possess plasticity curves in the range of commercial soft tub margarine oils prepared by blending hydrogenated stocks. Shortening basestocks were prepared by randomly interesterifying palm or soybean oil with VOTS in ratios of 1:1 or 3:1 or 4:1, respectively. Blending of the interesterified basestocks with additional liquid VO yielded products having SFI curves very similar to commercial all purpose-type shortening oils made by blending hydrogenated stocks. Other studies show that fluid-type shortening oils can be prepared through blending of interesterified basestocks with liquid VO. X-ray diffraction studies showed that the desirable β′ crystal structure is achieved through interesterification and blending.

Soybean oil triacylglycerol analysis by reversed-phase high-performance liquid chromatography coupled with atmospheric pressure chemical ionization mass spectrometry

Abstract: Soybean oil triacylglycerols from genetically modified soybean lines were conclusively identified by re­ versed-phase high-performance liquid chromatography coupled with mass spectrometry with atmospheric pressure chemical ionization. Atmospheric pressure chemical ionization is a soft ionization technique which gives Simple spectra for triacylglyc­ erols. Spectral identification of the triacylglycerols was based on the molecular (M + 1r ion and the 1(2)-, 2(3)- and 1(3)­ diacylglycerol fragments. Triacylglycerols identified in high­ stearic and high-palmitic soybean varieties were quantitated by reversed-phase high-performance Iiquid chromatography with flame-ionization detection. There was excellent agreement be­ tween the fatty acid composition calculated from the triacyl­ glycerol composition and the fatty acid composition obtained by gas chromatography of the transmethylated oils. The oils of the modified soybean varieties, compared to typical soybean oil, contained increased content of triacylglycerols known to be more oxidatively stable, such as linoleoyloleoylstearoyl, linole­ oylpalmitoylstearoyl, and linoleoyldipalmitoyl glycerols, and less triacylglycerols like trilinoleoylglycerol, known to decrease oxidative stability. This study showed that the atmospheric pres­ sure chemical ionization technique is suitable for mass spectral identification of neutral molecules, such as triacylglycerols, vvhich do not contain a chargeable functional group. JAOeS 72, 1185-1191 (1995).

Composition of Soybeans and Soybean Products

Abstract: Publisher Summary The soybean seed consists of three major parts: the seed coat, or hull, cotyledons; and germ, or hypocotyl. The seed coat contains the hilum, which is the point of attachment to the pod. The neutral lipid composition of soybean oil is composed primarily of triglycerides, or triacylglycerols, with varying fatty acids as part of their structure. The fatty acids of soybean oil are primarily unsaturated. The three common unsaturated fatty acids—oleic, linoleic, and linolenic acid—can exist in more than one form. The primary inorganic components of the soybean are minerals, which vary in concentration according to the variety chosen.

Wetting of fat crystals by triglyceride oil and water. 1. The effect of additives

Abstract: Wetting of fat crystals has been extensively examined in this work by contact angle (θ) measurements of fat crystal, oil, and water in three-phase contact. Contact angle was measured in oil. The crystals were nonpolar and wetted by oil for a contact angle equal to 0°, and polar and wetted by water for an angle equal to 180°. Fat crystals are expected to contribute to the stability of margarine emulsions if they are preferentially wetted by the oil phase (0°<θ<90°), but result in instability if they are preferentially wetted by the water phase (90°<θ<180°). In the absence of oil and water additives, fat crystals in α and β' polymorphs were introduced to the oil/water interface from the oil side (contact angle θ ∼ 30°). β Polymorphs were completely wetted by oil (θ ≈ 0°). The contact angle for β' crystals decreased with increasing temperature and was slightly lower in butter oil than in soybean oil. Emulsifiers in the oil phase (lecithins, monoglycerides and their esters, ethoxylated emulsifiers) and surface-active proteins in the water phase (milk proteins) made the crystals more polar (higher θ). Nonsurface-active proteins, sugar, and citric acid had no significant effect, although concentrations of salt lowered θ. Contact angle increased with temperature for emulsifiers of limited solubility in the oil, e.g., saturated monoglyceride.

Marine and freshwater fish oil varying in arachidonic, eicosapentaenoic and docosahexaenoic acids differ in their effects on organ lipids and fatty acids in growing rats.

Abstract: Arachidonic acid [20 :4(n-6)] and docosahexaenoic acid [22 :6(n-3)] are important to normal neurodevelopment and visual function. Infants fed formula often have low blood lipid 20 :4(n-6) and 22 :6(n-3). Consumption of fish oils high in eicosapentaenoic acid [20 : 5(n-3)] and 22 :6(n-3) with no 20 :4(n-6) increases tissue 20 :5(n-3) and 22 :6(n-3) but decreases 20 : 4(n-6). Some freshwater fish oils contain higher 20 : 4(n-6) and lower 20 :5(n-3) than usual marine fish oils, but their effects on tissue fatty acids are not well known. Therefore, the effects of feeding weaning rats 30 d with 12% (wt/wt) soybean oil [0.0% 20 :4(n-6), 20 :5(n-3) and 22 :6(n-3)], 2% safflower oil with 10% marine fish oil [0.9% 20 :4(n-6), 15.1% 20 :5(n-3), 7.3% 22 : 6(n-3)] or 10% freshwater fish oil [3.3% 20 :4(n-6), 5.9% 20 :5(n-3), 8.0% 22 :6(n-3)] on plasma, tissue and brain fatty acids was determined. Levels (g/100 g) of 20 :4(n-6) were significantly higher and 20 :5(n-3) lower in plasma, liver, kidney and brain of rats fed freshwater fish oil rather than marine fish oil. Marine fish oil, but not freshwater fish oil resulted in a higher brain 20 : 5(n-3) and 22 :6(n-3), and lower 20 :4(n-6) than soybean oil. Plasma and liver triglyceride concentrations were significantly lower in rats fed marine fish oil, but not in rats fed soybean oil when compared with those fed freshwater fish oil. The results indicate dietary 20 : 4(n-6) prevents the decline in plasma and tissue 20 : 4(n-6) caused by dietary 20 :5(n-3) and/or 22 :6(n-3). Oils with 20 :4(n-6) may affect cholesterol and triglyceride metabolism differently than usual fish oils. J. Nutr. 125 : 2286-2293, 1995.

Oil and fat hydrolysis with lipase from Aspergillus sp.

Abstract: Hydrolysis of olive oil, soybean oil, mink fat, lard, palm oil, coconut oil, and a hydrogenated, hardened oil with lipase from anAspergillus sp. has been studied. The lipase had high specific activity (60,000 U/g) and did not show any positional specificity. The lipase proved to be a more effective catalyst than Lipolase fromA. oryzae, with an optimal activity at 37°C and pH 6.5–7.0. It was activated by Ca2+ but inactivated by organic solvents such as isopropanol and propanone. All substrates examined could be hydrolyzed to corresponding fatty acids with this enzyme at concentrations of 5–30 U/meq with yields of 90–99% in 2–24 h. The degree of hydrolysis was almost logarithmically linear with reaction time and occurred in two stages. The lipase was stable and could be repeatedly recycled for hydrolysis.

Empleo de aceites esenciales como antioxidantes naturales

Abstract: The aims of this study were to determine and compare the antioxidant effect of essential oils from Thymus vulgaris, Laurus nobilis, Foeniculum vulgare, Eucalyptus globules, Tagetes minuta, Satureja parvifolia and Lippia polystachya in soybean oil. The concentrations of volatile oils in soybean oil were 0.1% and 0.02%. The antioxidant activity was measured by peroxide values. Thymus vulgaris and L. nobilis essential oils exhibited a significant antioxidant activity, followed by F. vulgare and E. globules in a decreasing order. Tagetes minuta, S. parvifolia and L. polystachya had not effect, and their contribution to the stability of soybean oil was negligible.

Effect of deep-fat frying on fat oxidation in soybean oil.

Abstract: The frying performance and stability of pure soybean oil (PSBO), soybean oil blended with palm kernel olein and PSBO with an antioxidant mixture of butylated hydroxytoluene (BHT), butylated hydroxyanisole (BHA), propyl gallate and citric acid were compared. The oils were subjected to intermittent frying (up to 15 fryings, without any ‘topping up’) of potato slices, at 180°C for a period of and 337 min. Analytical determinations on the oils included the peroxide value (PV), iodine value (IV), free fatty acid (FFA) value, saponification value (SV) and the refractive index (RI). Changes in the product at the sensory level were also assessed. Results showed that (1) fat oxidation hence, reduction of unsaturated fatty acids, as indicated by changes in the IV, was non-significant in the treated oils, (2) hydrolysis of fats, as shown by changes in the FFA value from the first to last frying, was lowest in the blended oil but highest in PSBO, (3) the same trend as above was observed for PV, an indicator of fat ox...

Rice bran oil antioxidant

Abstract: High linolenic edible oils such as soybean oil and canola are stabilized by blending the oils with rice bran oil in amounts effective to render the oils stable to oxidation. Preferred embodiments employ from about 0.5% to about 10%, more narrowly from about 2% to about 5%, by weight rice bran oil specially processed to retain unsaponifiable matter. In one embodiment, physically refined rice bran oil is used. The natural stabilized oil is especially useful as a spray oil for crackers, nuts, chips, and other snack products.

Determination of the Solubility Parameter of Soybean Oil by Inverse Gas Chromatography

Abstract: The solubility parameter of soybean oil, σ 2 , has been determined by the technique of inverse gas chromatography (IGC). Using soybean oil as the stationary phase, solute retention volumes were precisely determined as a function of temperature using 22 solute probes of varying solubility parameter (σ 1 ). Solvent (oil)-solute interaction parameters, χ, were also calculated from the solute retention data and indicate complete miscibility of the solute probes with the soybean oil at conditions of infinite dilution. The χ values and their dependence on temperature were used to compute σ 2 at 59, 79, 101, and 123°C. Over this temperature interval, the σ 2 decreased from 7.9 to 6.9 cal 1/2 /cm 3/2 with decreasing temperature, a trend consistent with the loss of cohesional energy density in the liquid soybean oil.

Particle size reduction of emulsions by formulation design-II: effect of oil and surfactant concentration.

Abstract: The objective of this study was to investigate the effect of the concentration of surfactant and oil on particle size reduction and stability of oil-in-water emulsion formulations containing polyhydroxy alcohols. Emulsions were prepared using an emulsifier system consisting of Tween 80 and Span 80 with 5%, 10%, 15% and 20% soybean oil and containing 50% w/w of either propylene glycol (PG) or glycerol (GLY) in the external phase. At each oil concentration, four emulsions were formulated with increasing surfactant concentration to provide emulsions with surfactant to oil (S/O) ratios of 0.1, 0.2, 0.3 and 0.4. Three parameters were evaluated, particle size reduction, particle size stability upon dilution, and viscosity. It was found that increase in S/O ratio resulted in substantial decrease in particle size in all cases. But there was a difference in the particle size reduction pattern between PG and GLY. Increase in oil concentration at the same S/O ratio caused particle size reduction for emulsions with PG but not for emulsions with GLY. The reduction in particle size was also greater for emulsions containing PG. Further, particle size of emulsions containing PG was found to be stable over 24 hours after dilution. However, a slight increase in particle size was observed in emulsions containing GLY. It was also found that the viscosity of emulsions increased with an increase S/O ratio as well as the concentration of the oil.