用脱蛋白胶乳制成的产品

经脱蛋白处理制成的胶乳产品强度较低。通过对脱蛋白胶乳进行技术处理制得的产品性能得到了一定程度的提高。     

Cocoa butter-like fats from fractionated cottonseed oil: I. preparation

The manufacture of salad oil from cottonseed oil can produce a byproduct stearine fraction consisting essentially of 1-palmito and 1,3-dipalmito triglycerides of oleic and linoleic acids and having an iodine value of ca. 72. Hydrogenation of this fraction to an iodine value of ca. 28–42, under conditions simultaneously selective and conducive to a low rate oftrans-isomer formation, yielded a product that could readily be fractionated to produce over 60% of a cocoa butter-like fat. The conditions of fractionation influenced the yield and properties. Fractionation was most easily accomplished by tempering the solidified hydrogenation product and leaching with a petroleum naphtha or acetone. ARS, USDA.     

Epoxy resins from fats. I. Epoxidized glycerides cured with phthalic anhydride

Summary and Conclusion Epoxy resins were made from phthalic anhydride and the following expoxidized fatty glycerides: neats-foot oil, lard oil, triolein, soybean oil, perilla oil, and trilinolein. Some physical properties of these resins were measured and tabulated. It has been shown that heat-distortion temperature, tensile strength, and modulus of elasticity increase with the unsaturation of the glyceride precursor of the epoxy intermediate. Presented at the fall meeting, American Oil Chemists' Society, Chicago, Ill., October 20–22, 1958. Eastern Regional Research and Development Division, Agricultural Research Service, United States Department of Agriculture.     

Urethane foams from animal fats I. Oxyethylated 9, 10-dihydroxystearic acid

Threo- anderythro-9,10-dihydroxystearic acids were reacted with 2, 4, 6 and 8 moles of ethylene oxide. The oxyethylated polyols from thethreo acid, adjusted to equivalent weight 100 with triisopropanolamine, were converted to satisfactory rigid foams by mixing with corresponding amts of isocyanate-terminated oxypropylated sorbitol prepolymers of three viscosities. Typical foam properties had maxima for the tetra- or hexaoxyethylene polyol, and most properties paralleled prepolymer viscosity. Presented at the AOCS meeting in Chicago, 1964. E. Utiliz. Res. Devel. Div., ARS. USDA.     

Autoxidation of fats. I. Preparation and oxidation of alkylbenzene-maleic anhydride adducts

Summary It has been shown that certain alkylbenzenes having a hydrogen atom on the alpha carbon atom react with maleic anhydride to form compounds analogous to the hydroperoxides produced by autoxidation of the alkylbenzenes. The structure of these products has been determined by oxidation with aqueous permanganate and the results have been applied, together with other data, to demonstrate that the reaction proceeds by a free radical chain mechanism involving the abstraction of a hydrogen atom from the alpha carbon atom. In view of the analogy between the products obtained in this investigation and in autoxidation, it is suggested that autoxidation is propagated in a similar manner. One of the laboratories of the Bureau of Agricultural and Industrial Chemistry, Agricultural and Research Administration, U. S. Department of Agriculture.     

Confectionery fats. I. Preparation by interesterification and fractionation of pilot-plant scale

A cocoa butter-like fat has been prepared on a pilot plant scale by the interesterification of hydrogenated cottonseed oil and a triolein product or olive oil followed by fractional crystallization from acetone at two different temperatures. The coproducts—a fraction which consists primarily of trisaturates and is obtained by fractionation at 20 to 28°C., and a fraction which is primarily di- and triunsaturates and is obtained from the low temperature (0°C.) filtrate—are reused in the process. In five of the six pilot plant runs conducted, 100 pounds of 70∶30 or 75∶25 mixtures of the hard fat and liquid oil were used as starting materials. In the sixth run, 140 pounds were used. Yields varied from 25 to 35%. Characteristics of the cocoa butter-like fat products are discussed. Variations in the products were made by changing the ratio of starting materials to 75∶25 and by lowering the first crystallization temperature from about 28° to about 19°C. Operational data obtained show that the process has commerical feasibility. Solvent-to-fat ratio was only 4 to 1. Filtration rates based on production of dry solids were 9 to 44 pounds per hour per square foot of filter area, respectively, for the first and second crystallizations. Although time to attain crystallization temperature was about 4 hours in the pilot plant oeprations, laboratory data indicate that comparable products can be obtained for crystallization times as low as one-half hour. The shorter crystallization time would be more applicable for commercial consideration. The steps in the process are considered conventional in commercial processing.     

Synthetic detergents from animal fats. VII. Detergent combinations

Summary Laboratory measurements of detergency were made on mixtures of sodium salts of sulfated hydrogenated tallow alcohol (X), disodium salts of α-sulfonated hydrogenated tallow acids (Y), sodium dodecylbenzenesulfonate (Z), and a builder (B) using three different kinds of standard soiled cotton. Component X was the most important, and mixtures not containing X were generally inferior detergents. Built XY mixtures were better than XZ mixtures with one kind of soiled cotton (cloth I). Built XZ mixtures were better than XY mixtures with another soiled cotton (cloth III). The results, based on laboratory measurements of detergency using standard soiled cotton, are suggestive rather than conclusive. Partial substitution of X by Y or Z, or by both Y and Z, may be possible without loss in detergency. Presented at the meeting of the American Oil Chemists’ Society, Houston, Tex., April 1956. A laboratory of the Eastern Utilization Research Branch, Agricultural Research Service, U. S. Department of Agriculture.     

Soap from oxidized fats

Summary The oxidation of fats for soap making greatly decreases the time required for saponification, but does not influence the cleaning properties of the soap. However, the color of the soap is impaired and the yield decreased. Published with the permission of the Director of the Wisconsin Agricultural Experiment Station.     

Differential thermal analysis of fats. I. Principle,apparatus, and procedure

Summary The differential thermal method is particularly suitable for investigating the melting and polymorphic properties of fats. An apparatus for registering differential thermal analysis curves is described. In addition, examples of melting curves of water and of some fats are given.     

Determination of tocopherol in oxidized fats. Interference from heat-formed reducing substances in highly oxidized fats

Summary and Conclusions By application of a heating method to determine tocopherol in oxidized fats it was shown that polymeric reducing substances were produced when fats have a peroxide value exceeding 100. By comparison with a chromatographic method to remove peroxides it was shown that the interference in determining tocopherol from these heat-produced reducing substances was negligible at peroxide levels lower than 100. It is concluded that the heating method is satisfactory within the peroxide range (0–100) most important in oxidative and flavor-stability studies of edible oils. The chromatographic method for removing peroxides can be relied upon for determining tocopherol in more highly oxidized fats as well as in methyl esters of fatty acids which are distillable under conditions of the heating method. The appearance of reducing substances in heated oxidized fats is related to the peroxides present in the fats prior to heating. It is accompanied with an increase in browning, viscosity, acid, and carbonyl values of the fats and with a decrease in iodine values. The polymeric material from heated-oxidized methyl esters of unsaturated fatty acids has been separated by vacuum distillation and chromatography on silicic acid. It is believed to be principally dimeric in nature.     

Urethane foams from animal fats. IV. Rigid foams from epoxidized glycerides

Liquid polyols have been prepared from epoxidized glyceryl trioleate, glyceryl monooleate, lard oil, neatsfoot oil, and soybean oil by hydration with 24% fluoboric acid. Upon adjustment of the equivalent weight to 100 with triisopropanolamine, the polyols were foamed by reaction with a prepolymer made from oxypropylated sorbitol and tolylene diisocyanate. The resulting rigid foams had densities between 1.66 and 2.34 lbs/ft³ and compressive strengths ranging from 23 to 39 psi (10% compression). The same polyols were used in one-step systems with PAPI as the isocyanate. In general, foam properties were comparable with those obtained from the prepolymer systems. Presented at the AOCS Meeting, New Orleans, 1967. E. Utiliz. Res. Dev. Div., ARS, USDA.     

Analysis of autoxidized fats by gas chromatography-mass spectrometry: I. Methyl oleate

A structural investigation of autoxidation products of methyl oleate was carried out by gas chromatography-mass spectrometry (GC-MS) of trimethylsilyl (TMS) ether derivatives. GC-MS using computer plots of selected masses afforded structural assignments of GC peaks due to incompletely resolved mixtures. This method provided evidence of epoxy and keto esters which are not completely separated from the main components consisting of the TMS derivatives of the allylic hydroxy esters. Use of an MS-computer system also showed that the hydroxyoctadecanoate TMS ethers were partially separated by GC. The use of synthetic hydroxyoctadecanoates for the first time enabled us to demonstrate the quantitative reliability of a GC-MS computer summation approach to analyze the isomeric composition of oleate hydroperoxides (as the saturated TMS ether derivatives). Consistently higher concentrations were found of the 8- and 11-hydroperoxides than of the 9- and 10-hydroperoxides. Minor products of autoxidation identified by GC-MS include allylic enones, isomeric epoxyoctadecanoates, dihydroxyctadecenoates, and dihydroxyoctadecanoates. Presented at the AOCS Meeting, Chicago, September 1976.     

Cyclic fatty acid monomer formation in frying fats. I. Determination and structural study

The formation of monomeric cyclic fatty acids was studied in a model system in which partially hydrogenated soybean oil (PHSO) was heated intermittently for 80 hr of simulated deep fat frying. Oil samples (fresh and heated) and their methyl esters were fractionated according to their molecular size using gel permeation chromatography (GPC). Oils and GPC fractions were analyzed for cyclic monomers by the following steps: (i) preparation of fatty acid methyl esters (FAME); (ii) microhydrogenation of FAME; (iii) urea fractionation of hydrogenated FAME; (iv) analysis by capillary gas liquid chromatography (GLC), and (v) structural characterization of cyclic monomer peaks by mass spectrometry (GC-MS). Under simulated frying conditions the concentration of cyclic monomers increased from 736 ppm (0.07%) in fresh oil to 1803 ppm (0.18%) in heated oil. GC-MS with capillary columns allowed the identification of several C₁₈ α-disubstituted cyclohexane and cyclopentane isomers as hydrogenated methyl esters. Other noncyclic and contaminant compounds eluting within the expected GLC retention range of cyclic monomers also were identified in all the samples and GPC fractions.     

Confectionery fats from palm oil

The influence of diglycerides (DG’s) and trisaturated glycerides (P-P-P) on tempering and the hardness of confectionery products are described. Palm oil and its processed products in confectionery fats have been reported (1,2). Palm oil contains a symmetric triglyceride (P-O-P) as a main component which has polymorphic changes similar to those of cocoa butter, so a mixture of these is able to use a tempering process similar to that used for cocoa butter. Details for fat crystals and polymorphism have been reported (3,4). Okada (5) used a mixture of tristearin and tripalmitin and studied the behavior of polymorphism using X-ray diffraction. The effects of DG’s on polymorphic change in palm oil also have been reported (6,7), and Okiy (8) suggested that DG’s have an inferior effect on the quality of palm oil when used in the solidified phase. However, there have not been many papers regarding how the above influence works in the production process or how it affects confectionery products. Palm oil contains about 10% trisaturated glycerides together with a few percent of mono- and diglycerides as minor components, which have been produced during the maturation of palm fruits and processing of fats. It is very difficult to eliminate these completely during the refining process. This paper reports a study of the influence of these minor components on tempering and hardness of products by using a simulated tempering machine. We have found that DG’s lower the temperature of tempering and soften the hardness of products and that P-P-P increased the viscosity of products during tempering process but increased the hardness of products very little.