Probleme der physikalischen Raffination von Sojaöl

Problems of Physical Refining of Soya Bean Oil The importance of physical refining - above all of palm oil - has permanently increased in the last years. Other oils and fats like for example soya bean oil are more and more refined by this alternative method, too. The report demonstrates the development up to now and the situation of today. The problems of the procedure are explained and a critical estimation is attempted.     

Detection of Adulterated Milk Fat by Fatty Acid an Triglyceride Analysis

On the basis of variation ranges of fatty acids (83 milk fats) and triglycerides (763 milk fats) the limits of detection of foreign fats (13 different types) in milk fat are determined. In this respect, on the basis of certain ratios of triglycerides only for soybean oil, sunflower oil, and olive oil and also fo ratios of fatty acides only for soybean oil, sunflower oil, coconut oil and palm kernel oil low limits of detection of <5% were established. On the other hand triglyceride formulae with up to 8 individual triglycerides permit a sensitive qualitative (2–5%) and quantitative detection of all vegetable and also animal non-milk fats in milk fat, even with special feeding conditions of the cows (e.g. fats, Ca-soaps).     

Natural oils and fats — Prospects for the 1980s

All fats and oils are more or less interchangeable in varying degrees. Therefore, shortages or surpluses of one type of oil or fat have some effect on the whole supply and demand effect on a freely operating market. The trend in long term for real prices of soapmaking fats and oils is down — because it is projected that supplies are likely to increase faster than global demand. Inflation rates affecting production costs of soybean and palm oils are not expected to be large but probably the most important of any of the fats. The price of coconut oil, as an example, was relatively stable until ca. 4 years ago — 5 years ago it was $200/ton, 3% years ago it was $1,400/ton, 6 months ago it was $700/ton, and now (August 1977) it is $470/ton. It is projected, for example, that it will be at a level of $750/ton in 1990.     

Nutritional evaluation of inter-esterified fats

Studies with inter-esterified fats prepared to maintain a high level of linoleic acid content have been undertaken in several series of experiments with rats. These fats are as digestible as the liquid nonhydrogenated oils and the biological value of the linoleic acid is not impaired by the inter-esterification. Investigations involving growth, reproduction and lactation, longevity, tissue cholesterol levels and histological tissue examination have revealed that these inter-esterified fats are utilized by the animal similarly to cottonseed oil. No tissue pathology or interferences with any of the nutritional indices are observed. When the inter-esterified fats are included in atherogenic diets, the atheroselerotic lesions which develop in the coronary arteries and aorta of the animals are similar to, but less marked than, those found when animals are fed cholesterol-containing diets with butter oil or conventional margarine oil of the all-hydrogenated type. It is concluded that these inter-esterified fats are at least nutritionally equal to other similar edible fats of equivalent essential fatty acid content.     

产油酵母菌——可再生油脂的潜在资源

目前利用单细胞油的方式包括生产特种油脂、作为生活消费品中植物油的替代品以及作为石油基燃料的替代品。基于地利用生物柴油副产物甘油的兴趣,介绍了利用工业甘油培养弯假丝酵母菌方面开展优化油脂生产条件的工作,并以弯假丝酵母为例,阐述了产油酵母菌的研究和发展前景。     

Economic status of the fats and oils industry

Summary In summary, production of fats from domestie materials has increased over 40% since prewar. The world shortage of edible fats of early postwar years has been overcome through increased production, and, with petroleum derivatives replacing fats in some industrial uses, the United States has a surplus of fats over domestic needs. Inventories have increased. The government, through price programs, has acquired substantial stocks of cottonseed oil, linseed oil, and butter. Recent trends offer little promise of change in the high-inventory position unless extraordinary measures are taken. Lard output, now relatively low, will rise again, beginning next fall. And the effect of 1954 cotton acreage restrictions on oil production will be more than offset by increased soybean and flaxseed plantings. Although exports of low-priced tallow and greases have been gaining, exports of edible oils have deelined. Domestic disappearance of fats in food uses is rising in line with population growth, but industrial use is falling particularly in the manufacture of soap. With an abundant supply of certain inedible fats available, there is opportunity and need for chemical discovery to support now uses based on quality products and for expansion of outlets in markets here-tofre little used.     

Meat fat formulation

Edible usage of meat fats has somewhat declined over the past years. This can be attributed to several factors. First, the advancement of hydrogenation technology has led to the development of highly functional vegetable oil products. Second, there has been an increased emphasis on Kosher products. Third, various questions relating cholesterol to risks of heart disease have generated some marketing concerns over meat fat usage. Meat fats are still a factor in the edible oils market. U.S. consumption of meat fats in 1976 was 4.1 billion pounds, approximately one billion pounds for edible usage. Because of their trigly ceride profiles, they are excellent sources of highly functional products for bakery applications. They have tended to be the “Cadillac” around which hydrogenated vegetable oil products have been developed. In addition, the economics of these products have generated significant savings for end users. Flavor attributes of meat fats have, in other cases, been the reason for their sole usage in certain specific products. In shortening formulation, meat fats are merely one of many triglyceride sources. They can be blended with any vegetable oil source. They can be subjected to the same processing as other oils in order to modify physical chemical properties such as SFI, melting point, consistency and oxidative stability. This paper will discuss specific applications where lard and tallow contribute unique functionality. It will then discuss various modifications which can be employed to insure more consistent performance or to customize products to specific applications.     

Commercially available alternatives to palm oil

Since several years there has been a demand for food products free of palm oil, noticeable in the Western European market. Alternatives based on liquid oils, fully hydrogenated fats, and exotic fats like shea and sal etc., have been developed by the research groups of several specialty oils and fats suppliers. This article describes the advantages and disadvantages of those products and compares them to similar products based on palm oil. It is also discussed how reasonable the replacement of palm products would be, since sustainable and 3‐MCPD/glycidolester‐reduced palm based specialty oils are also available on the market.     

Biotechnology and the fats and oils industry — An overview

Biotechnology is the application of single or multicellular organisms and of associated or derived enzyme systems to the production of desirable products. Particular discussion has been made of the derivation of fats and oils from animals, plants and microorganisms. General consideration has been given to methods, primarily plant breeding and agronomic practices for the improvement of the quantity and quality of oil produced by soybean, rapeseed, palm and sunflower. The possible importance of yeasts, fungi and algae as sources of single cell oil has been examined. A particular role of these systems in the production of specialty oils has been suggested. Enzyme systems, either associated with the intact cell or in isolation, can be used to varying degrees of success in either a free or immobilized form. Particular reference has been made to application of these systems to reactions including specific hydrolysis of triacylglycerols, acylation of glycerol, interesterification of triacylglycerols, wax ester formation and steroid transformations. Consideration has been given to particular plants and microorganisms as sources of new fats and oils. The major impact of biotechnology on the industry is believed to be associated with the production of high value specialty products including cocoa butter substitutes, biosurfactants, waxes and various prostaglandin derivatives. General consideration has been given to the possible relative importance of plant and microbial systems, engineering and scale-up problems, and overall economics of present biotechnological procedures.     

Fettchemische und petrochemische Rohstoffe - Gegensatz oder Ergänzung?

Fatchemical and Petrochemical Raw Materials - Contrast or Complementation? Fatchemical products are used in all branches of industry and crafts for a variety of purposes. The areas of application are determined by the types of fatty acids which are available as raw materials. It is shown that the C₁₈ chain length is dominant. The most commonly occurring fatty acids are oleic- and linoleic acids. Lauric acids, which is so important for the major areas of application, only represents a small fraction of the world supply of fats. The use of raw material alternatives instead of fats is explained by the relative uniformity of the fatty acid spectrum found amongst the natural fatty acids. In addition, the special place occupied by coconut oil is economically attractive. A survey of the various possibilities and processes for fatchemical products which are derived from fats and petrochemical derivatives is presented. It may be expected that further positive developments of agricultural oil. and fat-production will occur by better yields as well as by successful breeding, resulting in changes in the fat composition. In the long term it may be assumed that the range of natural fats will not only expand, but that it will also be widened by new fatty acid compositions. Petrochemical processes can also have good prospects for the future. Fatchemical and petrochemical raw materials can complement each other in a positive fashion thus enriching the spectrum of fatchemical products.     

Dilatometric investigations of fats

Summary 1. Dilatometric curves have been determined over the complete melting range for samples of prime steam lard, oleo oil, all-hydrogenated vegetable shortening, and partially hydrogenated cottonseed oil. From the dilatometric data estimates have been made of the percentages of solids and liquid in the fats at different temperatures. 2. Estimates of the percentages of solids and liquid in the hydrogenated cottonseed oil agreed with those previously reported on the same oil from calorimetric data when allowance was made for a lack of equilibrium conditions in the calorimetric experiment. Since a condition of equilibrium between solids and liquid is attained in the dilatometer, this instrument is to be preferred to the calorimeter for determining the composition of fats in terms of the two phases. 3. The consistency of the fats, as measured by micropenetrations, was different for different fats which contained equal percentages of solids. The consistency, therefore, is not determined solely by the amount of solids present, but also by the character of the solid particles. One of the laboratories of the Bureau of Agricultural and Industrial Chemistry, Agricultural Research Administration, U. S. Department of Agriculture.     

Dietary polyunsaturated fat versus saturated fat in relation to mammary carcinogenesis

High levels of dietary fat have been shown to promote the development of mammary tumors induced in rats by 7,12-dimethylbenz(α)anthracene, and polyunsaturated fats were found to be more effective than saturated fats. In further studies it was found that diets containing 3% sunflowerseed oil (polyunsaturated fat) and 17% beef tallow or coconut oil (saturated fats) enhance tumorigenesis as much as a diet containing 20% sunflowerseed oil. Rats on these diets developed at least twice as many tumors as those fed diets containing either 3% sunflowerseed oil or 20% of the saturated fats alone. These results are in accord with human epidemiological data which show that breast cancer mortality in different countries is positively correlated with total fat intake but not with intake of polyunsaturated fat. Total fat intake varies greatly in different countries, but most human diets probably contain levels of polyunsaturated fat at least equivalent to 3% sunflowerseed oil.     

Effects of Different Oil Sources and Residues on Biomass and Metabolite Production by Yarrowia lipolytica YB 423-12

Yarrowia lipolytica is known to have the ability to assimilate hydrophobic substrates like triglycerides, fats, and oils, and to produce single-cell oils, lipases, and organic acids. The aim of the present study was to investigate the effects of different oil sources (borage, canola, sesame, Echium, and trout oils) and oil industry residues (olive pomace oil, hazelnut oil press cake, and sunflower seed oil cake) on the growth, lipid accumulation, and lipase and citric acid production by Y. lipolytica YB 423-12. The maximum biomass and lipid accumulation were observed with linseed oil. Among the tested oil sources and oil industry residues, hazelnut oil press cake was the best medium for lipase production. The Y. lipolytica YB 423-12 strain produced 12.32 ± 1.54 U/mL (lipase activity) of lipase on hazelnut oil press cake medium supplemented with glucose. The best substrate for citric acid production was found to be borage oil, with an output of 5.34 ± 0.94 g/L. The biotechnological production of valuable metabolites such as single-cell oil, lipase, and citric acid could be achieved by using these wastes and low-cost substrates with this strain. Furthermore, the cost of the bio-process could also be significantly reduced by the utilization of various low-cost raw materials, residues, wastes, and renewable resources as substrates for this yeast.     

Choice of Simple Methods for Quality Control of Frying Fat during Deep Frying of Potato Products

Studies have been carried out to choice methods which could assess in best way the complex changes in fat during deep frying of French fries and potato crisps. A special emphasis was laid on the estimation of usefulness of simple and quick “methods” which could practically indicate the utilization time of fats (soybean oil, low erucic acid rapeseed oil, ?Sofryt”? -hardened soybean oil), used in deep-fat frying of potato products. Besides the oxidized fatty acid content, proposed by DGF (German Society for Fat Science) as a basic test for the quality assessment of used frying fats, following control tests during the deep-fat frying of potato products have been appointed: colour tests with bromthymol blue and 2,6-dichlorphenol-indophenol, sensoric evaluation, dielectric constant and colour by iodine scale. For these tests suitable limits, qualifying the utility of oils and fats for further frying of French fries and potato crisps, have been estimated.     

Möglichkeiten der Fettchemie für die Schmiermittelindustrie

Feasibilities of the Fat Chemistry for the Lubricant Industry Animal and vegetable fats and oils have been used for centuries as lubricants. Only the industrialization and motorization led to an immense increase of the consumption of the lubricants which amount today about 1.3 million tons a year only in the Federal Republic of Germany. The mineral oil represents now the most important raw material. Therefore the question arises what contribution the fat chemistry can give today for the lubricant industry to accomplish its various tasks. Feasibilities of the fat chemistry to refine oils and fats furtheron to suitable formulation components for the lubricant industry are pointed out. Thereby actual problems and development tendencies are discussed, which are correlated with the matter of lubricants and are nowadays generally discussed.     

Fats and oils as feedstocks for oleochemicals

The approximate quantity of 3 million tons estimated to be required at present for the production of oleochemicals is to be covered from a total production of more than 60 million tons of vegetable and animal fats. While the quantity of eleochemicals produced has nearly doubled in recent years, vegetable oil production alone has increased from 25 to 40 million tons in the same period. More than half the feedstocks required for oleochemicals are acid oils and other fats and oils which are unsuitable for human food. The demand for fats and oils for oleochemicals will certainly grow for price and technological reasons, but only the use of large quantities of oils and fats for diesel engines could shift this balance drastically and endanger the world supply of edible fats. A bottleneck may arise in the supply of fatty acids of medium chain length, although the use of coconut and palm kernel oil by the food industry in the highly developed countries has been on the decline. The green revolution goes on and the fat supply grows faster than the population. In addition, new approaches to plant breeding and agriculture, and biochemical processes as well, might help circumvent any conceivable shortage in the supply of oils and fats in general, and in the supply of special fatty acids in particular.     

酶催化油脂水解技术新进展及发展趋势

介绍了近年来内化油脂水解国内外技术新进展,生物反应器在油脂酶水解中的应用,酶固定在载体上的脂肪酶水解油脂及发展趋势。     

Palm oil products in cooking fats

Palm oil and its products are used widely, either on their own or in combination with other oils and fats, to make products for cooking and other applications such as baking, icing, filling and topping. Palm oil and its products are not only cheaper to process but also impart into the product the functional properties demanded by some of these applications. Legislation governing production and marketing of these products in some of the important countries is reviewed. The physico-chemical characteristics of products marketed in different countries are also presented. Formulations based on palm oil and its products are suggested to make low or notrans acid fats and high PUFA fats.     

Über eine Analge zur kontinuierlichen Vorraffination mit kontinuierlicher Bleichung

A Continuous Prerefining Plant with Continuous Bleaching It is reported about a continuous prerefining with thin layer bleaching, which can be easily integrated in existing refining plants with continuous or semicontinuous desodorizing plants. How far the described “entire dry desliming process”can be applied to other fats like coconut oil, palm oil and animal fats has not been investigated. In the main only the constructive conception of the constructed plant is shown.     

Analysis of traces of anionic detergents in oils and fats

A method to analyze oils and fats for anionic detergents, mainly sodium lauryl sulphate (NaLS), has been developed. After extracting the detergent from the oil, a chloroform-soluble complex with methylene blue is formed, and the concentration of this complex is determined spectrophotometrically. The method was found suitable for oils and fats containing 0.05 to 5.0 mg NaLS per kg. The analysis can only be used to assess fully refined oils and fats because partly refined and commercially available products may contain minor components and emulsifiers also solubilizing methylene blue into chloroform.