Ethoxylation of Fatty Acids Fractions of Overused Vegetable Oils

Unsaturated and saturated fatty acids fractions were separated from overused sunflower and olein oils, which are considered to be a waste, in order to use them in the preparation of valuable ethoxylated fatty derivatives with low cost of preparation. Fatty acid fractions were ethoxylated using ethylene oxide gas in the presence of 1% K₂CO₃ catalyst at 120 and 180 °C for 5, 6 and 7 h. Also fresh stearic acid and a fresh mixture of stearic acid:sunflower oil (1:1 wt/wt) were ethoxylated at 180 °C for 6 h for comparison. Results showed that effective fatty derivatives could be obtained from overused oils which may give an economic retrieval. Also, reaction conditions have different effects on the properties of the produced derivatives where the best results were obtained for samples prepared at 180 °C for 6 and 7 h. Ethoxylating the saturated fatty acids fraction of both overused oils especially olein oil gave better results than those of the unsaturated fraction, the ethoxylated fresh stearic acid and the ethoxylated fresh mixture of stearic acid:sunflower oil (1:1 wt/wt).     

Canola Proteins Used as Co‐Emulsifiers with Phospholipids Influence Oil Oxidability,Enzymatic Lipolysis,and Fatty Acid Absorption in Rats

The objective of this study is to formulate and characterize oil‐in‐water emulsions with plant‐derived ingredients only, that is, proteins extracted from canola oil bodies, used as co‐emulsifiers with a canola lecithin, and to assess their suitability for food applications. Using the protein extract increases the chemical stability of rapeseed oil emulsions toward oxidation, based on the delay in conjugated diene formation under accelerated storage conditions, and favors pancreatic lipase activity. Bioaccessibility of rapeseed fatty acids is compared in lymph‐duct‐cannulated rats fed oil or emulsion. Fatty acid absorption by the intestine is increased by 78% when the oil is emulsified with canola proteins as co‐emulsifier: 28.7 mg mL^?1 versus 16.1 mg mL^?1 for oil (p < 0.05). In vitro lipolysis results are in overall agreement with fatty acid absorption in vivo. Practical Applications: Results obtained for rapeseed oil emulsified with canola proteins and phospholipids suggest that increased bioaccessibility of n‐3 polyunsaturated fatty acids could be offered in vegan food products.     

Enzymatic synthesis of medium‐chain triacylglycerols by alcoholysis and interesterification of copra oil using a crude papain lipase preparation

We have examined the possibility of producing analogs of medium‐chain triglycerides (MCT) from copra oil, i.e. a triacylglycerol mixture with a high content of medium‐chain fatty acid moieties (C₆–C₁₀). A two‐step enzymatic process was used in which copra triacylglycerols were first split with papain lipase by alcoholysis with an alkyl alcohol and then subjected to interesterification with the alkyl esters recovered using papain lipase. Effects of temperature, water activity content, substrate ratio, biocatalyst amount, and alcohol chain length were also investigated. On the one hand, the sn‐3 stereoselectivity of the lipase in the alcoholysis of copra oil with butanol has permitted a direct enrichment of caproic, caprylic and capric moieties in the synthesized butyl esters. Thus, in the batch reactor, the reaction led to about 31% conversion of the oil after 24 h, and the content of C₆–C₁₀ acids in the synthesized esters increased from about 16% in the starting oil to almost 42%. A similar enzymatic alcoholysis in a packed‐bed column bioreactor gave 31% conversion of the oil after 120 min of reactor residence time. The reaction was also very selective because the C₆–C₁₀ fatty acyl groups represented about half of the newly formed butyl esters, whereas they accounted for only 16% of total fatty acids in the starting oil. On the other hand, the transesterification of the alkyl esters recovered (highly enriched in C₆–C₁₀ fatty acyl groups) with native copra oil directly led to an increase in the content of MCT in the oil, from 18 mol‐% at the beginning of the reaction to 61 mol‐% of MCT after a time period of 72 h in the batch reactor.     

Die Verdauung von Speisefetten mit Pankreaslipasen und ihre Beeinflussung durch das Fettsäuremuster

The Influence of Fatty Acids in Triglycerides on the Digestion of Dietary Fats by Pancreatic Lipase The digestion of dietary fats by pancreatic lipase was studied in in-vitro-experiments. We tested the following fats: coconut, butterfat, cocoabutter, lard and oil of corn germ. The breakdown of triglycerides was followed up by monitoring the free fatty acids and glycerol. Additionally we analyzed the fatty acid distribution by gas-liquid chromatography of triglycerides, 1,2-diglycerides and 2-monoglycerides. Fatty acids with a chain length from C₁₀C₂₀ were determined by gas chromatography. Short chain fatty acids were not regarded separately. As pancreatic lipase has a positional specificity for the 1- and 3-position of a triglyceride there is information on the distribution of fatty acids in fats and of their digestion by such experiments. For the resorption of the fatty acids it may be of a certain importance in which position it is esterified in the fat when it is hydrolysed in gut. The hydrolysis of fats used in these experiments was quite different. This can be explained by the fatty acid distribution, the chain length and by a varying rate of emulsification of fats in an aqueous phase.     

Comprehensive utilization of the mixture of oil sediments and soapstocks for producing FAME and phosphatides

Comprehensive utilization of the mixture of oil sediments (OS) and soapstock (SS) for producing FAME and phosphatides was investigated. A process consisting of three steps was employed for obtaining high conversion and by-product. In the first step, the OS–SS mixture was extracted with ethyl ether and the mixture was divided into three phases. The organic top phase contained triglycerides and phosphatides was extracted with cooled acetone and the acetone insoluble (phosphatides) was obtained. At the same time, triglycerides were separated also. In the second step, soap phase was then acidified with sulfuric acid to yield fatty acid. This “high-acid” acid oil was efficiently converted to methyl esters by acid-catalyzed esterification. The esterification reaction has been carried out with 5:1 methanol/oil (mol/mol) in the presence 3% H₂S0₄ (wt.%) as an acid catalyst at 85 °C for 5 h. FAME recovery under these conditions was 92.1% of theoretical. In the third step, alkaline catalyzed transesterification process converts the triglycerides to its mono-esters and glycerol. The optimized variables, 6:1 methanol/oil (mol/mol) with 1% NaOH (wt.%) reacted at 65 °C for 1 h, giving a maximum ester yield of 94%. Five important fuel properties of FAME from the OS–SS mixture were found to be comparable to those of No. 2 diesel fuel and conforming to both the American and German standards for biodiesel.     

Chemical and physical lipophilization of proteins

With a view to enhance the amphipathic nature of food proteins, chemical and physical modification were carried out. Soy glycinin and α_S1-casein were lipophilized by chemically attaching naturally occurring fatty acids to them. The covalent attachment of fatty acyl residues to these proteins caused an increase in their emulsification activity. Soy proteins and the maize protein, zein, were associated with soy lecithin and phosphatidate, respectively, by sonication. The emulsification activity of phospholipid-protein complexes was greatly increased after they were treated with 50% ethanol or enzyme digestion.     

Chitosan-Tripolyphosphate Nanoparticles Improves Oxidative Stability of Encapsulated Shrimp Oil throughout the Extended Storage

Shrimp oil is encapsulated in chitosan-tripolyphosphate nanoparticles (CSNPs) prepared by a dual-step process involving emulsification of oil followed by entrapment in the chitosan-tripolyphosphate matrix. CSNPs loaded with shrimp oil at varied levels show different encapsulation efficiencies (32.34–67.54%), mean particle diameters (110.29–278.11 nm), and zeta potential (18.93–33.77 mV). Scanning electron micrographs reveal that CSNPs are spherical or ellipsoidal in shape without flocculation. Differential scanning calorimetry and Fourier transform infrared spectroscopy results further substantiate the entrapment of shrimp oil within the CSNPs. Shrimp oil loaded in CSNPs have better oxidative stability and quality, compared to the free oil plausibly due to the synergistic effect between enclosure of oil by CSNPs and antioxidative property of chitosan. Polyunsaturated fatty acids and astaxanthin are more retained in CSNP encapsulated oil than the free oil over the storage of 8 weeks, indicating high potency of CSNPs in preventing the losses in the nutritional value and active component of shrimp oil. Practical Applications: Shrimp oil is an exemplary source of astaxanthin and n-3 fatty acids with potential health benefits. Shrimp oil encapsulation in chitosan nanoparticles is a simple and promising technique to protect the oil from oxidation and rancidity with no significant loss of polyunsaturated fatty acids or astaxanthin. Shrimp oil loaded-chitosan nanoparticles are thermodynamically stable and disperse readily in water, making it highly favorable for fortification in variety of foods, particularly beverages. This technique is cost effective, since chitosan is abundantly available at low cost.     

Quantity and Quality of Free Oil Recovered from Enzymatically Disrupted Soybean Oleosomes

The operational variables impacting the quantity and quality of free oil recovered from isolated soybean oleosomes by enzymatic extraction were evaluated to optimize this process. Those variables were: protease concentration (0–2.5%), protease hydrolysis time (3 vs. 18 h), and slurry destabilization time (30 min vs. 3 h). Analysis of interactions between these variables and the yield of free oil revealed that the protease concentration was the most significant variable. The quantity of free oil extracted by using 3 h of oleosomes hydrolysis and 30 min of slurry destabilization was not significantly different from that using 18 h of oleosomes hydrolysis and 3 h of slurry destabilization. The optimum conditions, 0.5% Protex 6L, 3 h of hydrolysis, and 30 min of destabilization, resulted in 90% free oil. Oils extracted by the aqueous process had a fatty acid composition similar to conventional hexane-based process with oxidative stability indices ranging from 9 to 12 h. Enzyme assisted aqueous extraction resulted in a high quality oil which has 88% less free fatty acids than hexane-extracted oil. The optimal conditions generated 85.5% soybean storage proteins in skim with peptides smaller than 6.5 kDa and the degree of hydrolysis of 19.5%. The present study demonstrates that oil can be extracted from soybeans efficiently without hexane or other petroleum solvents.     

Effects of Oil Extraction Methods on Physical and Chemical Properties of Red Salmon Oils (<Emphasis Type="Italic">Oncorhynchus nerka</Emphasis>)

The following four methods were used to extract salmon oil from red salmon heads: RS1 involved a mixture of ground red salmon heads and water, no heat treatment, and centrifugation; RS2 involved ground red salmon heads (no water added), heat treatment, and centrifugation; RS3 involved a mixture of ground red salmon heads and water, heat treatment, and centrifugation; and RS4 involved ground red salmon heads, enzymatic hydrolysis, enzyme inactivation by heat and centrifugation. The four extracted oil samples were evaluated for chemical, thermal, and rheological physical properties. The RS4 process recovered significantly higher amounts of crude oil from red salmon heads than the other three extraction methods, while containing a higher % of free fatty acids and higher peroxide values than RS1, RS2, and RS3 oils. Oleic acid, eicosenoic acid, EPA, and DHA were the predominant fatty acids accounting for about 60% of all unsaturated fatty acids. The RS1, RS2, RS3, and RS4 extractions contained 9.3, 9.05, 9.35, and 9.45% of EPA and 8.8, 8.55, 9.0, and 9.1% of DHA in the oil, respectively. Weight losses of the oils increased with increasing temperatures between 200 and 500 °C. The % weight losses at 500 °C were 94.50, 94.58, 94.94, and 95.47% for RS2, RS1, RS3, and RS4, respectively. The apparent viscosities of all the oil samples decreased with the increases in the temperature. The RS1 extract was more viscous (P < 0.05) than those of RS2, RS3, and RS4 between 0 and 25 °C.     

Synthesis of biodiesel fuel using an electrolysis method

The paper details the first use of a simple electrolysis method to produce biodiesel fuel (BDF) from corn oil and waste cooking oil at room temperature. This novel process exhibited a high fatty acid methyl ester (FAME) yield (>97%) even in the presence of a relatively high water content (as high as 2 wt.% of the total reaction mixture) when using a low concentration of sodium chloride (<1.2 wt.% based on oil weight). FAME yield was influenced by methanol/oil molar ratio, the amount of cosolvent addition, water content, NaCl concentration and electrolysis voltage. With the proceeding of electrolysis, the pH value of the electrolyte rapidly increased from 7 to 12, but the conductivity of the reaction mixture decreased. When the electrolysis was stopped on the way, the transesterification reaction was still continued, but the reaction rate became lower than that when continuing the electrolysis in the case of high water content. During the electrolysis process, no chlorine molecule in the evolved gas was detected (<0.5 ppm).     

A novel method to detect unlabeled inorganic nanoparticles and submicron particles in tissue by sedimentation field-flow fractionation

 

A novel methodology to detect unlabeled inorganic nanoparticles was experimentally demonstrated using a mixture of nano-sized (70 nm) and submicron (250 nm) silicon dioxide particles added to mammalian tissue. The size and concentration of environmentally relevant inorganic particles in a tissue sample can be determined by a procedure consisting of matrix digestion, particle recovery by centrifugation, size separation by sedimentation field-flow fractionation (SdFFF), and detection by light scattering.

Background

Laboratory nanoparticles that have been labeled by fluorescence, radioactivity, or rare elements have provided important information regarding nanoparticle uptake and translocation, but most nanomaterials that are commercially produced for industrial and consumer applications do not contain a specific label.

Methods

Both nitric acid digestion and enzyme digestion were tested with liver and lung tissue as well as with cultured cells. Tissue processing with a mixture of protease enzymes is preferred because it is applicable to a wide range of particle compositions. Samples were visualized via fluorescence microscopy and transmission electron microscopy to validate the SdFFF results. We describe in detail the tissue preparation procedures and discuss method sensitivity compared to reported levels of nanoparticles in vivo.

Conclusion

Tissue digestion and SdFFF complement existing techniques by precisely identifying unlabeled metal oxide nanoparticles and unambiguously distinguishing nanoparticles (diameter<100 nm) from both soluble compounds and from larger particles of the same nominal elemental composition. This is an exciting capability that can facilitate epidemiological and toxicological research on natural and manufactured nanomaterials.     

Comparative effects of α- and γ-linolenic acids on rat liver fatty acid oxidation

It has been reported that both n−3 and n−6 octadecatrienoic acids can increase hepatic fatty acid oxidation activity. It remains unclear, however, whether different enzymes in fatty acid oxidation show a similar response to n−3 and n−6 octadecatrienoic acids. The activity of hepatic fatty acid oxidation enzymes in rats fed an oil mixture rich in α-linolenic acid (18:3n−3) and borage oil rich in γ-linolenic acid (18:3n−6) was therefore compared to that in rats fed an oil mixture rich in linoleic acid (18:2n−6) and a saturated fat (palm oil) in this study. Linseed oil served as the source of 18:3n−3 for the oil mixture rich in this octadecatrienoic acid and contained 30.6% 18:3n−3 but not 18:3n−6. Borage oil contained 25.7% 18:3n−6 and 4.5% 18:3n−3. Groups of seven rats each were fed diets containing 15% various fats for 15 d. The oxidation rate of palmitoyl-CoA in the peroxisomes was higher in rats fed a fat mixture rich in 18:3n−3 (3.03 nmol/min/mg protein) and borage oil (2.89 nmol/min/mg protein) than in rats fed palm oil (2.08 nmol/min/mg protein) and a fat mixture rich in 18:2n−6 (2.15 nmol/min/mg protein). The mitochondrial palmitoyl-CoA oxidation rate was highest in rats fed a fat mixture rich in 18:3n−3 (1.93 nmol/min/mg protein), but no significant differences in this parameter were seen among the other groups (1.25–1.46 nmol/min/mg protein). Compared to palm oil and fat mixtures rich in 18:2n−6, a fat mixture rich in 18:3n−3 and borage oil significantly increased the hepatic activity of carnitine palmitoyl-transferase and acyl-CoA oxidase. Compared to palm oil and a fat mixture rich in 18:2n−6, a fat mixture rich in 18:3n−3, but not fats rich in 18:3n−6, significantly decreased 3-hydroxyacyl-CoA dehydrogenase activity. Compared to palm oil and a fat mixture rich in 18:2n−6, borage oil profoundly decreased mitochondrial acyl-CoA dehydrogenase activity, but a fat mixture rich in 18:3n−3 increased it. 2,4-Dienoyl-CoA reductase activity was significantly lower in rats fed palm oil than in other groups. Compared to other fats, borage oil significantly increased Δ³, Δ²-enoyl-CoA isomerase activity. Activity was also significantly higher in rats fed 18:2n−6 oil than in those fed palm oil. It was confirmed that both dietary 18:3n−6 and 18:3n−3 increased fatty acid oxidation activity in the liver. These two dietary octadecatrienoic acids differ considerably, however, in how they affect individual fatty acid oxidation enzymes.     

Kinetics and specificity of Lipozyme-catalysed oil hydrolysis in supercritical CO2

Blackcurrant seed oil is rich in linoleic and linolenic acids. Selective enzyme-catalysed oil hydrolysis was studied with aim to obtain different levels of α- and/or γ-linolenic acid in the mixture of liberated fatty acids and in the fraction of di- and monoacylglycerols, making them suitable for special dietary needs. The oil was dissolved in supercritical carbon dioxide flowing through a packed bed reactor (temperature 40 °C, pressure 15–28 MPa, and superficial velocity 0.1–0.7 mm s⁻¹) with Lipozyme^®, a 1,3-specific lipase from Mucor miehei immobilised on a macroporous ion-exchange resin. The enzyme activity was stable as long as water precipitation in the reactor was prevented. The reaction was found to be controlled by both Michaelis–Menten kinetics and mass transfer. The maximum rate of fatty acids liberation per unit amount of enzyme, 2.6 × 10⁻³ mol s⁻¹ kg⁻¹, was achieved at the maximum flow velocity and pressure. Compared to oil, the liberated fatty acids contained more α-linolenic, palmitic and stearic acids, while di- and monoacylglycerols contained increased levels of γ-linolenic and stearidonic acids.     

An Application of Silica‐Based Monolithic Membrane Emulsification Technique for Easy and Efficient Preparation of Uniformly Sized Polymer Particles

Summary: Uniformly sized polymer particles were prepared by an emulsification and polymerization technique utilizing a silica monolithic membrane, namely the “silica monolithic membrane emulsification technique”. In this paper, we utilized silica monolithic membrane as a device for the preparation of uniformly sized polymer particles. A mixture of monomers, diluents and oil‐soluble initiator was emulsified into a continuous medium through the silica monolithic membrane and polymerized. The particles obtained had a higher size uniformity than that of particles prepared by previously reported membrane emulsification techniques, such as the Shirasu Porous Glass (SPG) emulsification technique. Through the silica monolithic membrane emulsification technique, we could prepare particles having availability as a possible packing material for solid‐phase extraction (SPE) and high performance liquid chromatography (HPLC).

SEM photograph of silica particles prepared through capillary plate membrane.     

A New Way for Silver Alumina Catalyst Preparation

Abstract  

A new preparation of silver supported alumina catalysts, with highly dispersed and stable silver particles, is reported. The preparation, performed from a mixture of silver oxide and alumina, consists simply of heating this mixture under an oxidizing gas containing a water vapour concentration higher than 5.0 mol% in a temperature range between 903–948 K.     

Enzymatic conversion of waste edible oil to biodiesel fuel in a fixed-bed bioreactor

The conversion of waste edible oil to biodiesel fuel in a fixed-bed bioreactor was investigated. Three-step methanolysis of waste oil was conducted using three columns packed with 3 g of immobilized Candida antarctica lipase. A mixture of waste oil and 1/3 molar equivalent of methanol against total fatty acids in the oil was used as substrate for the first-step reaction, and mixtures of the first- and second-step eluates and 1/3 molar equivalent of methanol were used for the second- and third-step reactions, respectively. Ninety percent of waste oil was converted to the corresponding methyl esters (ME) by feeding substrate mixtures into the first, second, and third reactors at flow rates of 6, 6 and 4 mL/h, respectively. We also attempted one-step methanolysis of waste oil. When a mixture of waste oil and 90% ME-containing eluate (1∶3, wt/wt) and an equimolar amount of methanol against total fatty acids in the waste oil was fed into a reactor packed with 3 g of immobilized C. antarctica lipase at a flow rate of 4 mL/h, the ME content in the eluate reached 90%. The immobilized biocatalyst could be used for 100 d in the two reaction systems without significant decrease in its activity. Waste oil contained 1980 ppm water and 2.5% free fatty acids, but these contaminants had little influence on enzymatic production of biodiesel fuel.     

Chemical and enzymatic interesterification of a beef tallow and rapeseed oil equal‐weight blend

A mixture of beef tallow and rapeseed oil (1:1, wt/wt) was interesterified using sodium methoxide or immobilized lipases from Rhizomucor miehei (Lipozyme IM) and Candida antarctica (Novozym 435) as catalysts. Chemical interesterifications were carried out at 60 and 90 °C for 0.5 and 1.5 h using 0.4, 0.6 and 1.0 wt‐% CH₃ONa. Enzymatic interesterifications were carried out at 60 °C for 8 h with Lipozyme IM or at 80 °C for 4 h with Novozym 435. The biocatalyst doses were kept constant (8 wt‐%), but the water content was varied from 2 to 10 wt‐%. The starting mixture and the interesterified products were separated by column chromatography into a pure triacylglycerol fraction and a nontriacylglycerol fraction, which contained free fatty acids, mono‐, and diacylglycerols. It was found that the concentration of free fatty acids and partial acylglycerols increased after interesterification. The slip melting points and solid fat contents of the triacylglycerol fractions isolated from interesterified fats were lower compared with the nonesterified blends. The sn‐2 and sn‐1,3 distribution of fatty acids in the TAG fractions before and after interesterification were determined. These distributions were random after chemical interesterification and near random when Novozym 435 was used. When Lipozyme IM was used, the fatty acid composition at the sn‐2 position remained practically unchanged, compared with the starting blend. The interesterified fats and isolated triacylglycerols had reduced oxidative stabilities, as assessed by Rancimat induction times. Addition of 0.02% BHA and BHT to the interesterified fats improved their stabilities.     

Effect of emulsifiers on the preparation of food‐grade oil‐in‐water emulsions using a straight‐through extrusion filter

This paper describes the preparation characteristics of food‐grade soybean oil‐in‐water (O/W) emulsions using a novel straight‐through extrusion filter, named a silicon straight‐through microchannel (MC). Polyglycerol fatty acid ester (PGFE), polyoxyethelene sorbitan monolaurate (Tween 20), and sucrose fatty acid ester were tested as emulsifiers. Optical observations of the emulsification process exhibited that monodisperse oil droplets were stably formed from an oblong straight‐through MC for PGFE and Tween 20. The effect of the emulsifier on the straight‐through MC emulsification behavior is discussed. The selected PGFE‐ and Tween 20‐containing systems enabled us to prepare monodisperse O/W emulsions with droplet diameters of 38—39 μm and coefficients of variation below 3% using an oblong straight‐through MC with a 16 μm‐equivalent channel diameter.     

Influence of Vegetable Oils on Micellization of Lutein in a Simulated Digestion Model

Lutein and zeaxanthin are selectively accumulated in the macula of the retina, yet their bioavailability is influenced by various dietary factors. Insights regarding the effects of dietary lipids on lutein micellization that is available for absorption are limited. This study investigated the influence of vegetable oils on the relative efficiency of lutein micellization using in vitro digestion procedure. Lutein dispersed in either olive oil (OO), corn oil (CO), soybean oil (SBO), sunflower oil (SFO), groundnut oil (GNO), rice bran oil (RBO) or palm oil (PO) was subjected to simulated gastric and small intestinal digestion. Results showed that the efficiency of micellization of lutein dispersed in olive oil exceeds the other vegetable oils. The percent lutein micellization was in the order of OO > GNO > RBO > SFO > CO > SBO > PO. In comparison, the values for OO were higher than GNO (11%), RBO (18.3%), SFO (19%), CO (21.7%), SBO (30.5%) and PO (35.2%), respectively. These results suggest that OO rich in oleic acid may favor the incorporation of lutein into micelles at the intestinal level. To conclude, the type of vegetable oil in which carotenoids are dispersed is important to achieve an enhanced bioavailable lutein. The correlation between the micellizable lutein and fatty acid composition of vegetable oils are discussed.     

The Impact of Linseed Oil Lipids on the Physical Properties of Corn Crisps and the Possibility of Obtaining Crisps Enriched with n‐3 Fatty Acids

Linseed oil, also known as flaxseed oil, is obtained from the dried, ripened seeds of the flax plant (Linum usitatissimum). The oil is obtained by pressing, sometimes followed by solvent extraction supported by a refining process. Linseed oil is an edible oil that is in demand as a nutritional supplement, as a source of α‐linolenic acid an n‐3 fatty acid. The aim of this work was to investigate: (1) the influence of the corn crisp extrusion process on the degradation of fatty acids in linseed oil (LO) and some preparations obtained from the linseed oil such as ethyl ester (EE) and free fatty acids (FFA) added to the corn in order to increase the nutritional value of the crisps, (2) influence of the oil and two fatty preparations obtained from it on the quality of corn crisps, (3) interaction of the lipid fraction with starch. The extrusion process did not degrade the fatty acids significantly. Expansion ratio obtained in the corn crisp extrusion process decreased from 620 % down to 153 %, the size of pores/thickness of the starch–protein walls forming the structure of the extruded product decreased from 10 μm down to 4 μm, the hardness of the crisps increased from 20 to 75 N, and number of lipid–starch complexes increased with rising polarity of the lipid fraction. FFA were complexed mostly by starch (about 90 %), to a lesser degree by EE (about 60 %) and to the least extent by triacylglycerols (about 10 %). The studies performed under industrial conditions using the single screw extruder for the production of corn crisps with the application of standard parameters of the extrusion process indicated that the addition of a mass of 5 % of the various lipids (triacylglycerols of linseed oil, ethyl esters and fatty acids obtained from linseed oil) to corn grits prior to the extrusion process significantly affect the quality of corn crisps.