Topic
Soybean oil
About: Soybean oil is a research topic. Over the lifetime, 11154 publications have been published within this topic receiving 234952 citations. The topic is also known as: soya oil & soy bean oil.
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TL;DR: A series of epoxidized-soybean oil (ESO) with different epoxyl content were synthesized by in situ epoxidation of soybean oil as discussed by the authors.
Abstract: A series of epoxidized-soybean oil (ESO) with different epoxyl content were synthesized by in situ epoxidation of soybean oil (SBO) The acrylated epoxidized-soybean oil (AESO) was obtained by the reaction of ring opening of ESO using acrylic acid as ring opener The acrylated expoxidized-soybean oil-based thermosets have been synthesized by bulk radical polymerization of these AESOs and styrene The thermal properties of the resins were characterized by differential scanning calorimetry (DSC) and thermo-gravimetric analysis (TG) The results showed that these resins possess high thermal stability There were two glass transition temperature of each resin due to the triglycerides structure of the resins The tensile strength and impact strength of the resins were also recorded, and the tensile strength and impact strength increased as the iodine value of ESO decreased © 2010 Wiley Periodicals, Inc J Appl Polym Sci, 2010
79 citations
TL;DR: In this paper, a membrane separation process was used to separate glycerol from biodiesel after transesterification using a 0.2-μm ceramic membrane at 1.0, 2.0 and 3.0 bar transmembrane pressures.
79 citations
TL;DR: The effect of using rosemary extract on the stability of oil used for frying potato chips has been evaluated in this paper, where sliced potato chips were fried intermittently in soybean oil containing a natural extract from rosemary.
Abstract: The effect of using a rosemary extract on the stability of oil used for frying potato chips has been evaluated. Sliced potatoes were fried intermittently in soybean oil containing a natural extract from rosemary. The conditions used for frying were 185°C for 90 s. Two separate experiments, with and without replenishment of oil, were carried out. Oil samples were taken each day, not only from the frying pans but also by extraction with hexane from the chips. Changes in the induction period of the oil samples (Rancimat method) were determined. The induction period decreased as frying progressed. The reduction in the induction period was higher in the oil free of rosemary extract, and the chips were much darker in color. The oil containing the extract showed greater antioxidant activity, and reduced darkening and rancidity of the oil. Potato chips fried in the oil with added rosemary extract were more acceptable than chips fried in oil containing no extract until the last frying. The free radical scavenging activity of rosemary extract in comparison to other natural antioxidants was also determined by the reduction of O2.- in a hypoxanthine/xanthine oxidase system.
79 citations
TL;DR: It is shown that TPN-fed pigs given soybean oil developed cholestasis and steatosis that was prevented with both OV and SL emulsions, and the differences in cholESTasis and liver injury among lipid emulsion groups in vivo were weakly correlated with plasma and hepatic phytosterol content.
79 citations
TL;DR: In this article, the effects of oils with different chemical compositions were compared in laboratory bench tests, including the Penn State sequential four-ball wear test and micro-oxidation test.
Abstract: The use of biodegradable lubricants in diverse applications continues to increase. Vegetable oils (e.g., soybean oil) are the main biodegradable lubricant base stocks used world-wide. However, there are concerns about their oxidative stability and low-temperature performance. Improvements in oxidative stability can be made through chemical or genetic modifications. This work compared the effects of oils with different chemical compositions. Soybean oil, high-oleic soybean oil, and epoxidized soybean oil were compared in laboratory bench tests. The tests conducted include the Penn State sequential four-ball wear test and the Penn State micro-oxidation test. Oxidation products from the micro-oxidation test were analyzed by FTIR and gel permeation chromatography. In this paper, all oils were evaluated neat, without additives.
79 citations