The elimination of flavor reversion in linseed shortening by heat polymerization and solvent segregation of the oil

Summary The optimum conditions have been established for the high temperature polymerization and solvent segregation of linseed oil to produce a “non-reverting” edible shortening and an improved drying oil. The best oil is obtained by heating at 270–275° C. for 12–15 hours while carbon dioxide is continuously passed through the oil. Under these conditions the polymerized oil has a refractive index of 1.4858 to 1.4861 at 25° C. and yields 60–65% of acetone soluble oil with a refractive index of 1.4830 to 1.4834 at 25° C. and an acid value of less than 1%, calculated as oleic acid. Pie crusts containing shortenings made from the acetone soluble fraction of the oil have been judged to be of good quality. The best shortenings were obtained by hydrogenating to a refractive index of 1.4615-1.4605 (60° C.). Macodonald College Journal Series No. 209. Issued as paper No. 145 of the Canadian Committee on Food Preservation.     

Stability values of fats by the active oxygen method and by storage in glass vials

Summary The stability of lards containing various antioxidants was determined by the active oxygen method and by storage in glass vials at 21° C. In many instances there was general agreement in the results, but no constant relationship was found. The difference between the results of the rapid test and those of the storage tests seemed to be greatest when tocopherol concentrate and lecithin were added to lard. In most instances where antioxidants were used, the protection indicated by the rapid stability test was higher than that found in the storage test. One of the laboratories of the Bureau of Agricultural and Industrial Chemistry, Agricultural Research Administration, United States Department of Agriculture.     

Determination of monoglyceride in fats and oils by oxidation with periodic acid

Summary A method based upon oxidation of monoglyceride by periodic acid has been developed for the determination of monoglyceride in fats and oils. The reaction and conditions that influence the determination have been described and discussed. This paper was presented at the Chicago meeting of the American Oil Chemists’ Society, October 25–27, 1944.     

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.     

Influence of pH of the adsorbent on the properties of edible oils and fats

Journal of the American Oil Chemists' Society -