非晶态合金催化剂的制备及其用于油脂加氢反应的研究

简述了国内油脂加氢催化剂的现状,介绍了化学还原法制备非晶态合金催化剂,及其在油脂加氢反应中的应用研究,指出了非晶态合金催化剂应用于油脂加氢反应的研究趋势.     

油脂皂化值、酸值等在油脂化工中的应用

介绍了油脂化工常用的几个质量指标的函意及其在生产管理方面的应用。     

天然油脂在化妆品中的应用

本文主要介绍目前在化妆品工业应用中，最引人注目的几种天然植物油脂及其应用的特性。     

迷迭香高效无毒抗氧化剂的开发利用

介绍了香料植物——迷迭香的生长习性及其采收、迷迭香抗氧化剂的特性及其组成成分 ,以及在食用油脂和含油食品中的应用。     

迷迭香高效无毒抗氧化剂的开发利用

介绍了香料植物－迷迭香的生长习性及其采收、迷迭香抗氧化剂的特性及其组成成分,以及在食用油脂和含油食品中的应用。     

近红外光谱分析技术及其在油脂领域的应用

主要综述了近10年来近红外光谱分析技术的发展状况,重点介绍了该技术在油脂领域的应用,利用近红外进行定性分析,可对油脂中的组分进行判别,也可判断油的品质及是否掺假。进行定量分析可检测油脂中脂肪酸、碘价、酸价和过氧化值等多种物理化学指标及其中的油含量。展望了近红外光谱分析技术的发展前景。     

油脂化工产品及其衍生物应用及市场趋势

简要介绍了油脂化工产品及其衍生物 ,工业脂肪酸、油酸、芥酸、山嵛酸等的应用及市场发展趋势     

天然油脂高级醇的生产及工业应用

本文介绍了天然油脂原料制脂肪醇的发展简史及工业生产现状。着重分析和比较了天然醇的生产工艺路线,包括油脂直接加氢、水解成脂肪酸后加氢和脂肪酸甲酯加氢的工业方法.还介绍了脂肪醇的各种衍生物及其在工业上的应用.     

核磁共振氢谱法在食用油研究中的应用

主要综述了核磁共振氢谱技术在油脂指标的测定、油脂产地区分、油脂掺伪以及油脂氧化过程产物的鉴定等方面的应用,为进一步开发核磁共振技术在油脂上的应用提供一些参考。     

利用油脂皂化值计算油脂及其衍生物的技术参数

本文介绍了利用油脂皂化值计算油脂及其衍生物技术参数方法。     

Specialty fats

The scope of this presentation is limited to hard butters. Their production technology is reviewed briefly with emphasis on principal raw materials and processing. Hard butters are described in terms of composition, certain thermal properties, and end uses. Confectionery and imitation dairy applications are identified as the major world markets for hard butters.     

Hard butters and confectionery coatings

The art on confectionery coatings and hard butters is reviewed showing the evolution and acceptability of such products over the years. The various types of hard butters are identified, and their application in confectionery coatings is indicated. The practices and the areas of application for the different products are discussed as well as the raw materials used to produce the confectionery fats. Raw material cost of chocolate and hard butters is projected over the years to demonstrate the advantages of hard butters for confectionery coatings.     

Lipid and hardness characteristics of cocoa butters from different geographic regions

Twenty-four commercially pressed cocoa butters and 39 laboratory solvent extracted cocoa butters were evaluated. A rapid method using differential scanning calorimetry (DSC) was used to evaluate the hardness of small quantities of cocoa butter. In the DSC thermogram of a quenched sample, the percentage area under the polymorph II endotherm had a positive correlation (r=0.74) with the mechanical hardness. Soft cocoa butters were characterized by high POO, SOO content (P=palmitic acid, O=oleic acid, S=stearic acid), high iodine value, low percentage, area under the polymorph II endotherm from the DSC scanning, and low SOS. Hard cocoa butters displayed opposite characteristics. In general, South American cocoa butters were the softest and had a 37.03 iodine value, a total of 9.1% POO and SOO, and a 26.4% area under the polymorph II endotherm. Cocoa butters from Asia and Oceania were the hardest and had a 34.74 iodine value, a total of 4.1% POO and SOO, and a 35.65% area under the polymorph II endotherm. North and Central American and African cocoa butters were intermediate in hardness characteristics.     

A Simple and Direct Procedure for the Evaluation of Triglyceride Composition of Cocoa Butters by High Performance Liquid Chromatography - A Comparison with the Existing TLC-GC Method

A high performance liquid chromatography (HPLC) method for the separation of triglycerides in cocoa butters at nanogram sensitivity is described. This procedure is based on UV detection at 220 nm. This study demonstrates the feasibility of using UV detection system for the quantitation of triglycerides employing a chromatographic separation system coupled with stop flow technique. HPLC analysis of triglycerides from various cocoa butters compared well with values obtained by existing TLC-GC method. This appears to represent the first report to describe the quantitative analysis of triglycerides employing short wavelength UV detection. The rapid quantitative analysis of triglycerides by HPL C holds promise in the qualitative evaluation of cocoa butters.     

Comprehensive Triacylglycerol Characterization of Oils and Butters of 15 Amazonian Oleaginous Species by ESI‐HRMS/MS and Comparison with Common Edible Oils and Fats

The Amazon rain forest encompasses an extraordinary source of vegetable oils with many applications, especially for food, pharmaceutical and cosmetics industries. In this work, the main composition of fifteen Amazonian oils and butters are investigated via gas chromatography‐mass spectrometry (GC‐MS) and electrospray ionization high resolution mass spectrometry (ESI‐HRMS). Triacylglycerols (TAG) are characterized by their fragmentation spectra and comparison with the LIPID MAPS database, resulting in a detailed compendium of TAG composition of these samples. Over 70 different TAG are putatively annotated per sample and the occurrence of isomers is remarkable, showing that TAG complexity in these samples is considerably higher than ever reported. The TAG composition of the Amazonian samples are also statistically evaluated using principal component analysis (PCA) for comparison to common edible oils such as soybean, corn, coconut, and olive oil. Some tendencies of grouping are observed: butters with medium chain fatty acids (FA); butters with high oleic FA; and oils with high oleic and high linoleic FA contents. This study provided profiles that ensure Amazonian oils and butters authenticity, quality and also aids in understanding their properties and the best applications for each. Practical Applications: It is expected that this comprehensive set of data on the TAG composition of Amazonian oils and butters will help guide the use and applications of these products, providing consumers with the best benefits from a nutritional perspective. Moreover, adulterations could be more easily detected when a database is available, since the chemical composition of certified samples is investigated in this work. Ultimately, this study can encourage the sustainable production and applications of Amazonian oils and appropriate use of Amazon rain forest resources.     

Dynamic crystallization of cocoa butter. I. characterization of simple lipids in rapid- and slow-nucleating cocoa butters and their seed crystals

Six cocoa butters with different crystallization induction times and their seed crystals were analyzed for simple lipid composition. The rapid-nucleating cocoa butter samples had higher concentrations of 1-palmitoyl-2-oleoyl-3-stearoylglycerol and 1,3-stearoyl-2-oleoylglycerol (SOS), and lower concentrations of the diunsaturated triacylglycerols, 1-palmitoyl-2,3-oleoylglycerol and 1-stearoyl-2,3-oleoylglycerol, as well as higher stearic acid concentrations within their diacylglycerol fractions when compared to the slow-nucleating samples. At the early stages of crystallization, under agitation conditions at 26.5°C, cocoa butters solidified into two fractions, high-melting and low-melting. The low-melting fractions were composed of polymorphs IV and V of cocoa butter, as indicated by the onset melting temperatures of the endotherms from differential scanning calorimetry. The high-melting fractions, which had wide melting ranges, had peak maxima of 38.5–52.2°C. Seed crystals isolated at the early stage of crystallization were characterized by high concentrations of complex lipids, saturated triacylglycerols, saturated fatty acid-rich diacylglycerols, and monoacylglycerols. The rapid-nucleating seed crystals had higher concentrations of SOS when compared to their respective cocoa butters. The slow-nucleating seed crystals did not exhibit this characteristic.     

Manufactured hard butters

The physical characteristics of various commercial hard butters are compared by determining their solid contents (dilatometrically) and melting thermograms (DSC). For most applications in the confectionery industry, hard butters manufactured by the hydrogenation and interesterification of fats and oils offer economic advantages over those obtained by the fractionation of fats. Condensed from the paper presented at the AOCS Meeting, May 1977 in New York.     

Triterpene alcohols, 4-methylsterols and 4-desmethylsterols of sal and illipe butters

Four 4-desmethylsterols, four 4-methylsterols and eight triterpene alcohols were isolated from sal and illipe butters and identified by¹H nuclear magnetic resonance and mass spectrometry. In addition to some components which had been shown to be present in these fats, several triterpene alcohols and one 4-methylsterol are described for the first time in these fats. An analytical method for detection of sal or illipe butters in foodstuffs is suggested.     

DSC-Thermoanalyse und Kinetik der Kristallisation von Kakaobutter

DSC-Thermal Analysis and Kinetics of Cocoa Butter Crystallization A DSC method for isothermal crystallization of cocoa butter is described. The crystallization curves may be linearized according to the empirical Avrami equation. From the resulting Avrami plots the rate constant of crystallization may be calculated. This method gives valuable results about the specific crystallization tendency of cocoa butters of different origins and about temperature influence on crystallization times. The method seems to be useful for quality control of cocoa butters and for process control during the tempering step of the industrial chocolate production.     

Confectionery fats from palm oil and lauric oil

In the search for economical cocoa butter alternatives, palm and lauric oils have emerged as important source oils in the development of hard butters. Based on the method presented for categorizing hard butters, the lauric oils, primarily palm kernel and coconut, can be modified by interesterification and hydrogenated to yield lauric cocoa butter substitutes (CBS) which are both good eating and inexpensive. Fractionation, although adding to the cost of production, can provide lauric hard butter with eating qualities virtually identical to cocoa butter. Unfortunately, one factor identified with the lauric oils is their very low tolerance for cocoa butter. Palm oil, on the other hand, has been identified as a valuable component in all types of cocoa butter alternatives. It is a source of symmetrical triglycerides vital in the formulation of a cocoa butter equivalent (CBE). It can be hydrogenated or hydrogenated and fractionated to yield hard butters with a limited degree of compatibility with cocoa butter, allowing some chocolate liquor to be included in a coating for flavor enhancement. Palm oil is used with lauric oils as a minor component in interesterified lauric hard butters, as well as functioning as a crystal promoter in coatings formulated with a fractionated lauric CBS. While palm oil’s importance and flexibility have been duly noted, some important concerns remain from a market perspective. The fact that the CBE fats are very expensive suggests they offer limited cost savings compared to cocoa butter. The potential for CBE products is still questionable in those countries where chocolate labeling standards preclude the use of vegetable fats other than cocoa butter. The nonlauric CBS products, while cheaper than the CBE types and able to tolerate limited levels of cocoa butter, do not exhibit the level of eating quality characteristics present in the lauric hard butters. Some challenges remain for today’s oil chemists. An economical nonlauric CBS, made predominantly from palm oil, possessing the eating quality of a fractionated lauric CBS and exhibiting good compatibility with cocoa butter would be met with considerable interest by the chocolate and confectionery industries. As for the lauric oils, it would seem reasonable to assume that greater cocoa butter compatibility, if attainable, could enhance their potential for gaining even greater acceptance by confectionery manufacturers currently using pure chocolate. As for the CBE products, the major issue is cost. If the cost of a CBE could be reduced to a level which would allow a CBE to compete with the nonlauric and lauric cocoa butter substitutes, a major advancement in the evolution of cocoa butter alternative fats will have been achieved.