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1.
Post Deodorization Condensates from Soya and Rape Oils as a Source of Tocopherols For refining of different kinds of plant oils the same industrial installations are used. The qualitative and quantitative composition of tocochromanols obtained from post deodorization condensates depends on the refined oil. The influence of the quantity of refined oils in the process on quantitative changes of tocopherols in the condensates was investigated. We found, that for the eventual obtaining of tocopherol concentrates from them, it is better to use soya post deodorization condensate. The maximum concentration of tocopherols in soya condensate was found after deodorization of approximately 26 tons of the oils at an installation yield of about 3.5 tons per hour. 相似文献
2.
Salisa Chumsantea Kornkanok Aryusuk Supathra Lilitchan Narumon Jeyashoke Kanit Krisnangkura 《Journal of the American Oil Chemists' Society》2012,89(10):1913-1919
Neutralization is an important step in the chemical refining of edible oils. Free fatty acids (FFA) are generally removed in neutralization as sodium soaps but neutral oil is also entrapped in the emulsion and removed with the soap during centrifugation. Thus, alkali neutralization causes a major loss of neutral oil in the chemical refining of edible oils. The effects of demulsifiers (NaCl, KCl, Na2SO4 and tannic acid) on reducing alkali refining losses of refined palm, soybean, and sunflower oils (used as model oils) incorporated with FFA from rice bran oil were investigated. Adding small amounts of demulsifiers to the alkali neutralization step significantly reduced neutral oil loss of these model oils. All demulsifiers except for tannic acid had similar effects on refining losses in all oil model systems. The optimum demulsifier content was 1.0 % (w/w of oil). 相似文献
3.
G. Andersson 《European Journal of Lipid Science and Technology》1973,75(1):7-13
Fatty Acid Pattern of Various Oil Plants The fatty acid composition of seeds of important Swedish Oil plants, namely winter and summer rape, winter and summer turnip rape, white mustard and poppy, are compared with the composition of some important vegetable oils, which are imported to Sweden, such as soybean, sunflower, peanut and cottonseed oils. The aim of the breeding experiments was to improve the quality of crucifer oils. The oil sought for was to contain little erucic and linolenic acids, and a higher amount of linoleic acid. During the breeding work at Svalöf, new varieties of rape were developed whose oil was very similar to peanut oil. These oils had little or no erucic acid, little linolenic acid and a higher content of oleic and linoleic acids. It is more difficult to attain an increase in linoleic acid content with simultaneous decrease in linolenic acid than the increase in linoleic with simultaneous decrease of erucic acid. 相似文献
4.
Rapeseed, soybean, and sunflower oil were heated for 15 min in a 5-mm oil layer in a pan at 180°C. The fatty acid composition
was almost unaffected by heating, while the polymer content rose slightly and the tocopherol content decreased, except in
soybean oil. The absorption of oils before and after heating was investigated in lymph-cannulated rats. Oils were administered
as emulsions through a gastrostomy tube and lymph was collected during the next 24 h. The highest accumulated lymphatic transport
of total fatty acids was observed after administration of rapeseed oil, and the lowest after heated sunflower oil. The accumulated
transport was similar for all unheated oils. The transport of fatty acids was significantly lower in rats receiving heated
oil compared to those receiving the corresponding unheated oil. Small increases in polymers may have contributed to the decreased
lymphatic transport of oil following heating, although this probably does not fully explain the effect. The absorption of
sunflower oil was more affected by heating than the absorption of soybean or rapeseed oil. Furthermore, the largest decrease
in total activity of tocopherols following heating was observed in sunflower oil. Overall, these results demonstrate that
the absorption of vegetable oils is affected by moderate heating. 相似文献
5.
Jill K. Winkler Kathleen Warner 《European Journal of Lipid Science and Technology》2008,110(5):455-464
This study determined the effect of adding mixed phytosterols, at various concentrations, on the thermal polymerization and oxidative stability index (OSI) of soybean and high‐oleic sunflower oils. The indigenous tocopherols and phytosterols were removed from the oils by molecular distillation. Pure phytosterols were added back to these stripped oils at concentrations of 0.25, 0.5, 1, and 2.5 wt‐%. These oils were heated at 180 °C, and triacylglycerol dimers and polymers, fatty acid composition, and residual phytosterols were determined. Added phytosterols at 1 and 2.5% significantly decreased thermal polymerization of stripped soybean oil over 8 h. Phytosterols at 2.5% significantly increased polymerization of stripped high‐oleic sunflower oil over 12 h. Added phytosterols did not affect the loss of polyunsaturated fatty acids in either oil. The decomposition of the added phytosterols was followed in both oils during the heating study. The loss of phytosterols in soybean oil ranged from 7 to 13%, while loss in stripped high‐oleic sunflower oil ranged from 13 to 20%. Phytosterols added at 1 and 2.5% significantly decreased the OSI for stripped high‐oleic sunflower oil. This research shows that added phytosterols, especially at higher concentrations, will have an impact on the thermal and oxidative stability of oils. 相似文献
6.
By reviewing current commercial physical refining processes a prospectus is suggested for the future objectives in this field
of edible oil processing. The paper reviews widely used physical refining processes for the relatively high free fatty acid
(FFA) laurics and palm oil and a commercial operation for physical refining of maize and sunflower oils. In addition, the
relatively new departure of physical refining of soybean oil is discussed using data from recent development work. This system
is used to demonstrate present trends in the development sector of the industry. Reference to similar work on pretreatment
of rapeseed oil is included. The discussion is used to suggest guidelines for design of a flexible physical refining system
for application to major oils processed by European refiners. There is still no physical refining process that can handle
successfully on a commercial scale all qualities of soybean oil. We must envisage a system of physical refining that is able
to deal with the most difficult soybean oil and thus assume it will handle all the less difficult oils. 相似文献
7.
Xiaojun Liu Shengmin Zhou Yuanrong Jiang Xuebing Xu 《Journal of the American Oil Chemists' Society》2021,98(4):475-483
Trans fatty acids (TFA) have been shown to be associated with various health disorders. Due to thermal stress, one major source of dietary TFA is high-temperature deodorization of vegetable oils. In this study, precision minimal deodorization was proposed to obtain healthier “zero-TFA” vegetable oils (TFA ≤0.3%). By optimizing temperatures for different deodorizers, dual columns with dual temperatures (DCDT) deodorizers were proposed, transformed, and industrially implemented among dozens of plants. The deodorization temperatures were optimized and customized, respectively, for four kinds of vegetable oil (soybean oil and rapeseed oil: tray column 205 °C and packed column 225 °C, maize oil and sunflower seed oil: tray column 210 °C and packed column 230 °C). Industrial trials showed that all four kinds of oils can achieve “zero-TFA” by DCDT deodorization at the customized mild temperatures, and meanwhile oil physicochemical qualities and shelf-life stabilities were compared with corresponding conventional refining oils. The initial free fatty acid and color were a little higher than that of conventional refining oils, but no significant differences were shown in change trends of these physicochemical indexes during the shelf life, which indicated a good and stable oil quality of “zero-TFA” oils for future industrial productions and sales. 相似文献
8.
Natural refining of extruded-expelled soybean oils having various fatty acid compositions 总被引:2,自引:0,他引:2
Simple, low-capital-investment oil refining techniques, which may also meet the needs of natural or organic food industries, were explored to process extruded-expelled (E-E) soybean oils with various fatty acid compositions. Most settled E-E oils are naturally low in phosphatides (<100 ppm phosphorus) and were easily water degummed to low phosphorus levels (<55 ppm). Free fatty acids were reduced to 0.04% by adsorption with 3% Magnesol®. Magnesol reduced residual phosphorus contents to negligible levels. This material also adsorbed primary and secondary oil oxidation products. Our adsorption refining procedure was much milder than conventional refining, as indicated by little formation of primary and secondary lipid oxidation products and less loss of tocopherol. The remaining challenge to effective natural refining is the removal of off-flavor components. Our adsorption treatment reduced the natural flavor of soybean oil but flavor was still present, probably too strong for many consumers. Polyunsaturated oils oxidized more easily than did the other types of oils; therefore, precautions should be taken when refining such oils. High-oleic soybean oil, on the other hand, had excellent oxidative stability and better flavor characteristics after degumming and adsorption with Magnesol compared with other oils. 相似文献
9.
Eduard BuzetzkiKatarína Sidorová Zuzana CvengrošováJán Cvengroš 《Fuel Processing Technology》2011,92(10):2041-2047
This paper deals with cracking of vegetable oils and animals fats in the presence of zeolite catalysts, the objective being preparation of liquid products similar in their properties to fossil diesel. The effects of oil/fat type on the liquid condensate yields and parameters were monitored. The tests were carried out with rapeseed, sunflower, soybean and jatropha oils as well as with used frying oils. Liquid condensates with yields of 85 to 90% relative to the input oil were obtained at temperatures of 350 to 440 °C applied for the period of 20 to 30 min in the presence of zeolite catalysts NaY and clinoptilolite. The input oil types had no significant effect on the yields and characteristics of the treated condensate. In this respect, used frying oils (UFO) as a feed material match other types of fresh oils and fats. Treated condensates blended with fossil diesel (5-7% of the condensate by volume) are compliant with the EN 590 standard and can thus be used as a component of diesel fuels. 相似文献
10.
Kornkanok Aryusuk Jiraporn Puengtham Supathra Lilitchan Narumon Jeyashoke Kanit Krisnangkura 《Journal of the American Oil Chemists' Society》2008,85(5):475-479
The effects of minor components in crude rice bran oil (RBO) including free fatty acids (FFA), rice bran wax (RBW), γ-oryzanol,
and long-chain fatty alcohols (LCFA), on alkali refining losses were determined. Refined palm oil (PO), soybean oil (SBO)
and sunflower oil (SFO) were used as oil models to which minor component present in RBO were added. Refining losses of all
model oils were linearly related to the amount of FFA incorporated. At 6.8% FFA, the refining losses of all the model oils
were between 13.16 and 13.42%. When <1.0% of LCFA, RBW and γ-oryzanol were added to the model oils (with 6.8% FFA), the refining
losses were approximately the same, however, with higher amounts of LCFA greatly increased refining losses. At 3% LCFA, the
refining losses of all the model oils were as high as 69.43–78.75%, whereas the losses of oils containing 3% RBW and γ-oryzanol
were 33.46–45.01% and 17.82–20.45%, respectively. 相似文献
11.
A. L. Amrutha Kala 《Journal of the American Oil Chemists' Society》2012,89(10):1813-1821
The fatty acid composition of 27 samples of commercial hydrogenated vegetable oils and 23 samples of refined oils such as sunflower oil, rice bran oil, soybean oil and RBD palmolein marketed in India were analyzed. Total cis, trans unsaturated fatty acids (TFA) and saturated fatty acids (SFA) were determined. Out of the 27 hydrogenated fats, 11 % had TFA about 1 % where as 11 % had more than 5 % TFA with an average value of about 13.1 %. The 18:1 trans isomers, elaidic acid was the major trans contributor found to have an average value of about 10.8 % among the fats. The unsaturated fatty acids like cis-oleic acid, linoleic acid and α-linolenic acid were in the range of 21.8–40.2, 1.9–12.2, 0.0–0.7 % respectively. Out of the samples, eight fats had fatty acid profiles of low TFA (less than 10 %) and high polyunsaturated fatty acids (PUFA) such as linoleic and α-linolenic acid. They had a maximum TFA content of 7.3 % and PUFA of 11.7 %. Among the samples of refined oils, rice bran oil (5.8 %) and sunflower oil (4.4 %) had the maximum TFA content. RBD palmolein and rice bran oils had maximum saturated fatty acids content of 45.1 and 24.4 % respectively. RBD palmolein had a high monounsaturated fatty acids (MUFA) content of about 43.4 %, sunflower oil had a high linoleic acid content of about 56.1 % and soybean oil had a high α-linolenic acid content of about 5.3 %. 相似文献
12.
Jií molík Walter Schwarz Zdenk Svoboda Jan Pokorný Zuzana Rblov Marek Doleal Helena Valentov 《European Journal of Lipid Science and Technology》2000,102(1):15-22
The physical refining of soybean oil was introduced as an energy saving and environmentally friendly procedure alternative to the traditional alkali refining, and the process was successfully applied to other vegetable oils. We had compared the two procedures in industrial refining under conditions, which enable a clear comparison. In nine plant‐scale experiments, crude rapeseed oil, taken from the same tank of crude oil, was processed on the same day both by alkali refining and by physical refining. Quality changes (free fatty acids, peroxide value, conjugated fatty acids, polar lipids, minor constituents) were determined, and also their stability against oxidation (Rancimat and Schaal Oven Test), and the fatty acid composition. In refined oils, the sensory acceptabilities and the sensory profiles were assayed. Finally deodorized oils, produced by the two methods, did not appreciably differ in their sensory characteristics and chemical composition, excepting slightly higher concentration of isomeric polyunsaturated fatty acids in physically refined oils. During storage for one year in commercial packagings at 15 °C, oxidative and sensory changes were negligible. 相似文献
13.
Aileen Smiles Yukio Kakuda Bruce E. MacDonald 《Journal of the American Oil Chemists' Society》1988,65(7):1151-1155
Six reagents (water, citric acid, phosphoric acid, oxalic acid, acetic anhydride and maleic anhydride) were evaluated for
their effectiveness in degumming three crude vegetable oils (canola, soybean and sunflower). All chemical reagents tested
were found to be significantly more effective than water in removing lecithin material from all three oils except for acetic
anhydride degumming of canola. Citric and phosphoric acids were found to be very effective in reducing phosphorus levels in
canola oil (91 and 93% removal, respectively). For soybean oil, all reagents except water showed excellent degumming ability
by removing 98% phosphorus, while in the case of sunflower oil, maleic anhydride and oxalic acid produced the highest level
of phosphorus removal (95 and 90%, respectively). Both citric acid and acetic anhydride were effective in removing Fe from
all three oils during degumming (84 to 94%), while phosphoric acid showed slightly lower values (73 to 87%).
No significant changes in the phospholipid composition or fatty acid profiles of the phospholipid classes were observed as
a result of degumming with the various chemical reagents. In general, canola phospholipids were lowest in palmitic, stearic
and linoleic acid and contained the highest levels of oleic acid when compared to soybean and sunflower phospholipids. Both
citric and acetic anhydride were found to influence the removal of an unknown glycolipid significantly. Canola lecithin was
shown to contain a greater amount of glycolipids than sunflower and soybean lecithins. 相似文献
14.
Alice Nasner 《European Journal of Lipid Science and Technology》1985,87(12):477-481
Antioxidizing Properties of Lecithin In various storage trials with sunflower oil and lard the antioxidizing properties of crude soybean lecithin as well as of its alcohol soluble and alcohol insoluble fraction could be proved. The addition of a very small quantity of these phospholipids to the oil after the refining process (prior to this process crude oil contains approx. 2–3% lecithin) improves the stability of these oils. The antioxidizing properties of phospholipids depend on: 1. composition of phospholipids, 2. tocopherol content of the oil. In our trials the alcohol soluble fraction of soybean lecithin performed the best antioxidizing results in sunflower oil by adding not less than 1%. In lard the same effect could already be reached with 0.1% of this fraction. As shown before, lecithin with a special phospholipid composition has antioxidizing properties and its addition in small quantities is beneficial to increase the stability of oils and fats. In new Japanese literature soybean saponines are the most favoured antioxidizing agents. Our trials did not confirm the results of these publications. 相似文献
15.
Marek Gogolewski Malgorzata Nogala‐Kalucka Mariusz Szeliga 《European Journal of Lipid Science and Technology》2000,102(10):618-623
Among the most important metabolic compounds there are some which are not synthesized by human and animal organisms and have to be supplied in appropriate quantities in due time. Vitamin E and the essential unsaturated fatty acids have crucial physiological significance, and their greatest quantities occur in plant oils. During refining, apart from unnecessary substances, nutritionally advantageous compounds are also being eliminated. In the present paper changes of tocochromanols taking place during refining of rapeseed oil obtained from seeds of two subsequent crops were investigated. It was observed that losses of tocopherols exceeded 30%, two thirds of which resulted from distilling off during deodorization. The ratio of vitamin E to essential unsaturated fatty acids expressed as the Harris coefficient decreased in the refined oil obtained from seeds of two subsequent crops by about 28%. 相似文献
16.
Guillermo E. Napolitano Yubin Ye Cristina Cruz‐Hernandez 《Journal of the American Oil Chemists' Society》2018,95(5):583-589
High‐oleic low‐linolenic acid soybean oil (HOLLSB, Plenish®) is an emerging new oil with projections of rapid expansion in the USA. HOLLSB has important technological advantages, which are expected to drive a gradual replacement of commodity oils used in food applications such as soybean oil. A key technological advantage of HOLLSB is its relatively high oxidation stability. This oxidation stability is the result of a favorable fatty acid composition, high (76%) oleic acid, low linoleic (6.7%), and alpha‐linolenic (1.6%) acids, and high concentration of tocopherols (936 ppm) after refining, enriched with the gamma‐homolog (586 ppm). A detailed analysis of the fatty acid composition of this HOLLSB by gas chromatography–mass spectrometry allowed the identification and structural determination of 9‐cis‐heptadecenoic acid (or 17:1n‐8). To our knowledge, this is the first time 9‐cis‐heptadecenoic acid has been unequivocally reported in soybean oil. This unusual fatty acid component has the potential to be used as a single authenticity marker for the quantitative assessment of soybean oil. The Rancimat induction period (IP) of Plenish® (16.1 hours) was higher than those of other commercially available high‐oleic oils, such as canola (13.4 hours), and Vistive® Gold (10 hours), a different variety of soybean oil. Plenish® showed the same IP as high‐oleic sunflower oil. Plenish® shows a modest increase in oxidation stability with the external addition or relatively high concentrations of tocopherols. The characteristic high oxidative stability of Plenish® may be further enhanced with the use of nontocopherol antioxidants. 相似文献
17.
Norman O. V. Sonntag 《Journal of the American Oil Chemists' Society》1985,62(5):928-933
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.
The largest potentials for growth in industrial applications are for soybean oil itself in pesticide dispersion and grain
dust control; triglycerides and fatty acids split therefrom for 90% stearate oleochemicals and selected food additivies; fatty
acids from soapstocks up-graded medium-grade oleochemicals, medium-grade soaps for industrial cleaning operations, and in
animal feeds and pet foods; phospholipid gums in fractionated and modified lecithins and cephalins; soy deodorizer distillates
containing α-to copherol (vitamin E) and sterol-derived sex hormones. Inclusion of food additives, feed and pet food additives
with the more usual industrial markets results in the conclusion that industrial utilization of soybean oil could reach 12%
of total consumption in the U.S. within five years. 相似文献
18.
Rafael Garcs Enrique Martínez‐Force Joaquín J. Salas Mnica Venegas‐Calern 《Lipid Technology》2009,21(4):79-82
The fatty acid and triacylglycerol composition of a vegetable oil determine its physical, chemical and nutritional properties. The applications of a specific oil depend mainly on its fatty acid composition and the way in which fatty acids are arranged in the glycerol backbone. Minor components, e. g. tocopherols, also modify oil properties such as thermo‐oxidative resistance. Sunflower seed commodity oils predominantly contain linoleic and oleic fatty acids with lower content of palmitic and stearic acids. High‐oleic sunflower oil, which can be considered as a commodity oil, has oleic acid up to around 90%. Additionally, new sunflower varieties with different fatty acids and tocopherols compositions have been selected. Due to these modifications sunflower oils possess new properties and are better adapted for direct home consumption, for the food industry, and for non‐food applications such as biolubricants and biodiesel production. 相似文献
19.
Monica M. Neumann Silvia N. Fusero Norman A. García 《Journal of the American Oil Chemists' Society》1991,68(9):662-665
The susceptibilities of crude soybean, sunflower and peanut oils to singlet oxygen photooxidation were determined in a kinetic
study. The accumulation of photosensitized hydroperoxides, determined spectroscopically, and the quenching of singlet molecular
oxygen phosphorescence by the crude oils and their fatty acid methyl esters were compared.
The relative tendency to photooxidation for the oils and the methyl esters was soybean ≫ sunflower > peanut. This trend was
independent of the method employed in the determination of initial photodamaging.
Soybean oil was demonstrated to be the most unstable product, not only due to the presence of highly unsaturated fatty acids,
but also due to the absence of natural constituents, capable of providing a protective antioxidant effect. This protection
was more effective in sunflower and peanut oils. 相似文献
20.
P. K. Pal D. K. Bhattacharyya S. Ghosh 《Journal of the American Oil Chemists' Society》2001,78(1):31-36
This work primarily aims to further modify the stearin fractions, obtained from anhydrous milk fat, after fractionation by
dry process and by solvent process using isopropanol, for extending their scope of utilization in edible fat products. Butter
stearin fractions, on blending with liquid oils like sunflower oil and soybean oil in different proportions, offer nutritionally
important fat products with enriched content of essential fatty acids like C18∶2 and C18∶3. The butter stearin fraction from isopropanol fractionation, when interesterified with individual liquid oils by Mucor miehei lipase as a catalyst, yields fat products having desirable properties in making melange spread fat products with reasonable
content of polyunsaturated fatty acids and almost zero trans fatty acid content. 相似文献