Die Weiterentwicklung der Codex Alimentarius Standards für Öle und Fette

Further Development of Codex Alimentarius Standards for Oils and Fats A report is given on the further development of Codex Alimentarius Standards for oils and fats, which was discussed in the 9th meeting of the Codex Committee on Fats and Oils from 28th November to 2nd December 1977 in London. Topics discussed were a collaborative report by FAO and WHO on the role of fats in human nutrition, the general standard for oils and fats, and standards for reduced fat margarine, low erucic acid rapeseed oil, coconut oil, palm oil, palm kernel oil, babassu oil, grape seed oil as well as marine oils. Furthermore, the limits of fatty acid composition as criteria for identification of specific oils and fats were discussed.     

Die Codex Alimentarius Standards für Fette und Öle I

Codex Alimentarius Standards for Fats and Oils I A short introduction on the principles of Codex Alimentarius is given, which is being developed jointly by Food and Agricultural Organization (FAO) and World Health Organization (WHO) under participation of 75 member states. In the meanwhile Recommended Standards for fats and oils have been laid down. They will be forwarded to governments for acceptance or rejection. Development of these standards is reported here and the most significant regulations are discussed. Some important Recommended Standards are presented in appendix in their English version.     

Die weitere Entwicklung der Codex Alimentarius Standards für Öle und Fette

Further Development of Codex Alimentarius Standards for Oils and Fats The present status of Codex Alimentarius Standards for oils and fats is reviewed. Further development of these standards is reported, based on discussions at the 8th meeting of the codex committee for oils and fats in London. The discussions concerned standards for low-erucic rapeseed oil, low-fat spreads, coconut-, palm-, palm kernel-, babassu-, grape seed- and marine oils as well as issues involving the range of application, fatty acid composition of individual oils and fats and use of solvents in the recovery and processing of fats.     

Anwendungsmöglichkeiten der Gasextraktion im Bereich der Fette und Öle

Application Feasibilities of Gas Extraction in the Field of Fats and Oils During the extraction of relatively not volatile substances from solid material the effort which is to expect fairly depends on the capacity of the solvent. The available loading can significantly be increased by the appropriate choice of the solvent, by solvent mixtures and by the extraction in the “completely miscible” field. The material transport resistance of ground oil seed is mainly in the extracting medium. Further possibilities of gas extraction are found in the separation of fatty acids, fats and fat accompanying components. The results of recent work are submitted.     

Dünnschicht-chromatographische Untersuchung oxydierter Fette und Öle

Thin-Layer Chromatographic Analysis of Oxidized Fats and Oils The oxidation stage of fats and oils can be estimated rapidly with the help of silica gel or aluminium oxide thin-layer chromatography. The presence of different oxidation products in the chromatographically separated fractions was examined by chemical and spectrophotometric methods. The quantitative portion of each fraction, after elution, was determined with the help of hydroxamic acid method. The suggested method is suitable for pure fats and fat containing foodstuffs.     

Verfahren zur Bestimmung des Lösevermögens bzw. die Lösekraft von Lösungsmitteln für Öle und Fette

Procedure for the Determination of Dissolving Property and Dissolving Power of Solvents for Oils and Fats A “circular filter paper chromatographic procedure” for the quantitative determination of dissolving ability and dissolving power of cleaning agents is described. From the ratio of the rate of migration of the solvent to that of the solution and a correction factor for the area, the criterium for the above determination is calculated. A paper-chromatographic filter serves as the stationary phase, and as mobile phase is taken a solution comprising of a fat or oil and the solvent to be examined. By this means, a satisfactory separation can be achieved between unused solvent, solvent saturated with fat or oil, and undissolved fat or oil. These three phases occur in a state of equilibrium on the paper chromatogram. This procedure is applicable to all fats and oils which are visible under UV light.     

Der gegenwärtige Stand der Bleichung im Raffinationsprozeß pflanzlicher Öle und tierischer Fette

The Present State of Bleaching in the Refining Process of Vegetable Oils and Animal Fats In the last decade the application of bleaching earth in the refining process of vegetable oils and fats has changed. Because of improved procedures of oil winning of oil seeds and increasing application of the distillative neutralization the emphasis of the application of bleaching earth is permanently lower appointed to the effect of decoloration. The removal of chlorophyll and redisual impurities (sleaming substances, soaps etc.) requires the application of bleaching earth. Some examples shall demonstrate the efficiency of various bleaching earths for removal of corresponding impurities from vegetable oils and fats.     

50 Jahre Technologie pflanzlicher Öle und Fette - ein Erfahrungsbericht

50 Years Technology of Vegetable Oils and Fats - a Report of Experiences In a survey about the development of the technology of vegetable oils and fats between 1932 and 1982 above all those areas are dealt, in which the author could contribute to the optimization of technological process steps and to the quality improvement of final products. It is described in detail: influence of solvent composition on benzine losts and on hydrocarbon retention in the oil seed extraction, improvement of the lecithin removal process, the entire desliming of extracted oils and its influence on raffinate quality, methods for determination of refining lost and for estimation of quality of raw and refined oils, comparison between various alkali-neutralization methods, relations between bleaching earth activity and oxidation stability of the oils, recovery of oil from used bleaching earth, distillative neutralization and determination of optimal deodorising conditions. The report is finished with hints on the importance of special fats for the fat processing industry obtained by hydrogenation, interesterification or fractionation.     

Technik und Einsatz der Gas-Chromatographie auf dem Gebiet der Fette für die Seifenindustrie

Technique and Application of Gas Chromatography in the Field of Fats for the Soap Industry A short introductory review on the development of gas chromatography is followed by an explanation of the principles involved in the construction of a gas chromatograph with reference to the various detectors. The procedures for the esterification of fatty acids and interesterification of fats for gas chromatographic analysis are dealt with. The adjustment of a gas chromatograph as well as the modes for the evaluation of chromatograms constitute the subsequent discussions. Finally, the possibilities for the use of gas chromatography in the investigation of fats for the soap industry are shown.     

Einfluß der Fütterung unterschiedlicher Öle und Fette auf das Fettsäurenmuster des Abdominalfettes von Broilern

Influence of Feeding of Different Oils and Fats on the Fatty Acid Pattern of the Abdominal Fat of Broilers The fatty acid pattern of the abdominal fat of broilers depends to a high degree on the fatty acid pattern of the ratio. It can be absolutely reasonable to change the fat component during the fattening period. But the exchange should have taken place at last till the end of the 3rd life week, because afterwards a sufficient alteration of the fatty acid pattern can not longer be achieved because of the increased embedment. Besides, there are fatty acids which are embedded only to a small amount. Erucic acid and stearic acid, as well as caprylic and capric acid belong to them. These fatty acids are obviously mostly transformed to oleic acid.