Fett-lipid最新文献

{"title":"Industrial thin-film deodorization of seed oils withSoftColumnTM technology","authors":"D. Ahrens","doi":"10.1002/(SICI)1521-4133(199907)101:7<230::AID-LIPI230>3.0.CO;2-L","DOIUrl":"https://doi.org/10.1002/(SICI)1521-4133(199907)101:7<230::AID-LIPI230>3.0.CO;2-L","url":null,"abstract":"Development of thin-film deodorizers started in the 1970ies, and they have been in industrial use since the middle of the 1980ies. The latest type is the SoftColumn, a deodorizer specially developed for mild, low cost processing of seed oils. This deodorizer consists of a structured packing section and a flexible holding section. Regenerative oil heating/cooling and final heating is carried out in external, sparged vacuum heat exchangers, and the design of the heat exchangers leads to superior heat recovery and savings in fuel consumption. This set-up provides major advantages with regard to oil quality, economy, and flexibility. The extremely effective stripping of free fatty acids (FFAs) leads to shorter overall holding times of the oil at elevated temperatures, and steam consumption is cut to a third of the amount required in conventional deodorizers. The product oil has not only low acidity, low colour, good taste and stability, but also low trans fatty acid (TFA) concentrations. By adjusting the stripping steam flow the plant can be optimized both for tocopherol retention or removal. Flexible holding times allow optimization of heat bleaching/TFA formation without compromising on capacity. In this paper product analysis data on tocopherol and trans fatty acids from thin-film deodorizers in industrial operation are shown.","PeriodicalId":12304,"journal":{"name":"Fett-lipid","volume":"45 1","pages":"230-234"},"PeriodicalIF":0.0,"publicationDate":"1999-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"88105316","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Impact of novel methodologies on the analysis of conjugated linoleic acid (CLA). Implications of CLA feeding studies","authors":"M. Mossoba, J. Kramer, M. Yurawecz, N. Sehat, J. Roach, K. Eulitz, J. Fritsche, M. Dugan, Y. Ku","doi":"10.1002/(SICI)1521-4133(199907)101:7<235::AID-LIPI235>3.0.CO;2-1","DOIUrl":"https://doi.org/10.1002/(SICI)1521-4133(199907)101:7<235::AID-LIPI235>3.0.CO;2-1","url":null,"abstract":"Interest in conjugated linoleic acid (CLA) has increased in the past decade as a result of reports of several health benefits related to its consumption. Naturally occurring CLA isomers are found in milk, dairy, and meat products from ruminants. Detailed isomeric composition of CLA in different chemical and biological matrices had been hindered by the lack of adequate analytical techniques. New methodologies were developed and used to determine the distribution of major and minor geometric and positional CLA isomers in cheese, beef, cow milk, human adipose, and human milk. Base-catalyzed methylation was used. A novel silver ion high-performance liquid chromatographic procedure was developed, which successfully resolved up to 16 isomers. The double bond configuration and position for CLA isomers were confirmed by gas chromatography (GC)-direct deposition-Fourier transform infrared spectroscopy and GC-electron ionization mass spectrometry, respectively: The incorporation of CLA isomers in tissues of animals fed CLA diets was also determined. Currently available analytical data suggest the need to re-evaluate prior CLA studies and their nutritional and biological implications. \u0000 \u0000 \u0000 \u0000Einflus neuer Methoden auf die Analyse von konjugierter Linolsaure (CLA). Die Bedeutung von CLA-Futterungsstudien.In den letzten zehn Jahren ist das Interesse an konjugierter Linolsaure aufgrund von Berichten uber verschiedene gesundheitsfordernde Aspekte, die man ihrem Verzehr zuschrieb, gewachsen. Naturlich vorkommende CLA werden in Milch, Milchprodukten und in Fleischprodukten von Wiederkauern gefunden. Eine detaillierte Zusammensetzung der Isomeren in verschiedenen chemischen und biologischen Matrizes war nicht zuganglich aufgrund fehlender adaquater analytischer Techniken. Neue Methoden wurden entwickelt und eingesetzt, um die Verteilung von geometrischen und Positionsisomeren dieser Major- und Minor-fettsauren in Kase, Rindfleisch, Kuhmilch, menschlichem Fettgewebe und Milch zu bestimmen. Eine neue Silberionen-Hochleistungsflussigkeitschromatographie-Methode wurde entwickelt, die bis zu 16 Isomere erfolgreich auftrennte. Die Doppelbindungskonfiguration und -position wurde durch gaschromatographie-Fourier-transformierte Infrarotspektroskopie und GC-Elektronenionisierungs-Massenspektrometrie bestatigt: Der Einbau von CLA-Isomeren in Gewebe von Tieren, die mit einer CLA-Diat gefuttert wurden, wurde ebenso bestimmt. Aktuelle analytische Daten zeigen die Notwendigkeit, bisherige CLA-Studien und ihre ernahrungsspezifischen und biologischen Auswirkungen erneut zu evaluieren.","PeriodicalId":12304,"journal":{"name":"Fett-lipid","volume":"81 1","pages":"235-243"},"PeriodicalIF":0.0,"publicationDate":"1999-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"76851388","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Rapeseed oil methyl esters with low phosphorus content","authors":"J. Cvengroš, A. Pavlovičová, Gabriela Gladišová, J. Černý","doi":"10.1002/(SICI)1521-4133(199907)101:7<261::AID-LIPI261>3.0.CO;2-5","DOIUrl":"https://doi.org/10.1002/(SICI)1521-4133(199907)101:7<261::AID-LIPI261>3.0.CO;2-5","url":null,"abstract":"The phosphorus content in rapeseed oil methyl esters (RMEs) used as an alternative diesel engine fuel is an important indicator of the fuel quality because it affects the function of automobile catalytic converters. In this study, preparation procedures of RMEs with a phosphorus content of 0.1—1 mg kg—1 are described. Oil with a phosphorus content below 20 mg kg—1 can be obtained by cold pressing of rapeseeds. After few simple refining steps, RMEs prepared from this oil contain less than 1 mg kg—1 of phosphorus. Even enzymatic degumming of a rapeseed oil prepared by pressing and extraction with a high phosphorus content of about 600 mg kg—1 results in a phosphorus content in final RMEs lower than 1 mg kg—1. The use of short-path wiped-film evaporators for distilling raw RMEs prepared even from untreated rapeseed oil leads to a phosphorus level in the distilled RME lower than 0.1 mg kg—1. \u0000 \u0000 \u0000 \u0000Rapsolmethylester mit niedrigem Phosphorgehalt.Der Phosphorgehalt in Rapsolmethylestern (RME), die als Alternativbrennstoff fur Dieselmotoren Einsatz finden, ist eine wichtige Qualitatskennziffer des Brennstoffs, da er die Funktionsweise von Katalysatoren fur Fahrzeuge beeinflust. In dieser Arbeit sind Methoden der Aufbereitung von RME mit einem Phosphorgehalt (P) von 0,1—1 mg kg—1 beschrieben. Beim Kaltpressen von Rapssamenkornern wird Ol mit einem P-Gehalt von weniger als 20 mg kg—1 gewonnen, und nach einfachen Raffinationsschritten enthalten die aus ihm hergestellten RME weniger als 1 mg kg—1 P. Auch die enzymatische Entschleimung des Rapsols, das durch Pressen und Extraktion mit einem hohen P-Gehalt von 600 mg kg—1 gewonnen wird, fuhrt zu RME-Werten mit einem Phosphorgehalt unter 1 mg kg—1. Der Einsatz von Kurzwegverdampfern zur Destillation roher RME, die auch aus nichtbehandeltem Rapsol bereitet werden, ermoglicht einen P-Gehalt der destillierten RME von unter 0,1 mg kg—1.","PeriodicalId":12304,"journal":{"name":"Fett-lipid","volume":"122 1","pages":"261-265"},"PeriodicalIF":0.0,"publicationDate":"1999-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"76964108","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Heat pretreatment of oilseeds: effect on oil quality","authors":"J. Veldsink, B. Muuse, M. Meijer, F. P. Cuperus, R. Sande, K. V. Putte","doi":"10.1002/(SICI)1521-4133(199907)101:7<244::AID-LIPI244>3.0.CO;2-1","DOIUrl":"https://doi.org/10.1002/(SICI)1521-4133(199907)101:7<244::AID-LIPI244>3.0.CO;2-1","url":null,"abstract":"We studied the effect of seed conditioning via a rapid preheating technique to destroy the activity of oil-degrading enzymes. Rape and sunflower seeds were heated via steaming, oven cooking, infrared, and microwave. After the pretreatment the oil was expelled from the seeds by a screw press and its quality was determined via the analysis of oxidative stability, peroxide value, free fatty acid content, phosphorus, and iron. From the results it was concluded that preheating of the seeds leads to the expected decreased activity of lipase, but nevertheless increased levels of phosphorus and free fatty acids were observed. However, increased levels of phenolic antioxidants markedly improved the oxidative stability of rapeseed oil. From the techniques studied for heating of the seeds, microwave and steaming appeared to be the most suitable techniques. Both methods gave markedly improved oxidative stability, whereas steaming seemed to result in less formation of free fatty acids than microwave heating. Infrared heating led to rapidly burnt seeds and off-flavours. \u0000 \u0000 \u0000 \u0000Hitzevorbehandlung von Olsaaten: Auswirkungen auf die Olqualitat.In dieser Arbeit ist der Einflus einer schnellen Hitzevorbehandlung von Olsaaten auf die Olqualitat studiert worden um olabbauende Enzyme zu inaktivieren. Als Olsaaten wurden Raps und Sonnenblumen mittels unterschiedlicher Techniken erhitzt: Dampf, Kochen, Infrarot- und Mikrowellenbestrahlung. Nach der Vorbehandlung wurde das Ol uber eine Schneckenpresse gewonnen und die Olqualitat anschliesend mittels Rancimat-Wert, Peroxid-Zahl, Saurezahl, Gesamt-P-und Fe-Gehalt bestimmt. Es wurde gezeigt, das eine Saaterhitzung die Aktivitat olschadlicher Enzyme (Lipasen) wesentlich erniedrigt, aber durch eine gleichzeitig stark vergroserte Olenzym-Austauschflache nimmt die Saurezahl trotzdem zu. Ein positiver Effekt, der gemessen wurde, ist die stark verbesserte Oxidationsstabilitat, was sich am Rancimat-Wert zeigt. Von allen getesteten Heizungstechniken zeigten sich Dampfheizung und Mikrowellen als die geeignetsten. Beide weisen eine stark verbesserte Oxidationsstabilitat auf, wobei Dampfheizung eine niedrigere Fettsaurebildung zur Folge hat als Mikrowellen. Erhitzung mittels Infrarot fuhrte zu rasch verbrannten Samen und zu Geschmacksverlust.","PeriodicalId":12304,"journal":{"name":"Fett-lipid","volume":"62 1","pages":"244-248"},"PeriodicalIF":0.0,"publicationDate":"1999-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83626115","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Fatty acids characterization in Alicante and Jijona' nougat bars, two Spanish sweets","authors":"G. B. Abellán, M. Ruiz, A. Marquina, M. T. O. Villanueva","doi":"10.1002/(SICI)1521-4133(199907)101:7<257::AID-LIPI257>3.0.CO;2-M","DOIUrl":"https://doi.org/10.1002/(SICI)1521-4133(199907)101:7<257::AID-LIPI257>3.0.CO;2-M","url":null,"abstract":"In this work the fatty acids in two typical Spanish sweets have been characterized: Alicante and Jijona nougat bars, using gas chromatography with a flame-ionization detector. The majority of the fatty acids in these two sweets are unsaturated, and only a low proportion is saturated, which turns them into a type of food with low influence on cholesterol resulting in low atherogenic power, due to the low amount of saturated fatty acids, which is far from constituting 1/3 of the total sum of fatty acids granted by a diet, a limit that has been advised by a great number of International Scientific Committees. \u0000 \u0000 \u0000 \u0000Fettsaurebestimmung in “Alicante”- und “Jijona”-Nougat, zwei spanischen Susigkeiten.In dieser Arbeit wurden die Fettsauren zweier typischer spanischer Susigkeiten charakterisiert:“Alicante”-und“Jijona”-Nougat, gaschromatographisch mit einem Flammenionisationsdetektor. Die Mehrzahl der Fettsauren in diesen Susigkeiten ist ungesattigt. Diese Eigenschaft macht sie zu Nahrungsmitteln mit geringem Einflus auf Cholesterol und Atherogenese, aufgrund der niedrigen Menge an gesattigten Fettsauren, die weit entfernt vom von International Scientific Committees empfohlenen Grenzwert — 1/3 der Gesamtsumme an Fettsauren — liegt.","PeriodicalId":12304,"journal":{"name":"Fett-lipid","volume":"73 1 1","pages":"257-261"},"PeriodicalIF":0.0,"publicationDate":"1999-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78089243","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Oleochemical esters - environmentally compatible raw materials for oils and lubricants from renewable resources","authors":"A. Willing","doi":"10.1002/(SICI)1521-4133(199906)101:6<192::AID-LIPI192>3.0.CO;2-W","DOIUrl":"https://doi.org/10.1002/(SICI)1521-4133(199906)101:6<192::AID-LIPI192>3.0.CO;2-W","url":null,"abstract":"Due to the increasing market relevance of environmentally labelled products, the ecological properties of oleochemical esters have been intensively studied within the last couple of years. In general, their aquatic toxicity is very low or almost negligible, and they are readily biodegradable in most cases. They have not to be labelled as dangerous for the environment according to the EU Dangerous Substance Directive. Their origin from renewable resources results in lower net CO 2 -emissions (global warming) compared to petrochemical products. Not many lubricants have such rather positive ecological profiles. Thus, most of them are classified in the most favourable water hazard class, i.e. in WGK 0. In addition, they fulfill the requirements of several European environmental labels, e.g. Blauer Engel. These favourable ecological properties together with their well established technical performance recommend the oleochemical esters as suitable base oils for the development of high performance green oil and lubricant products.","PeriodicalId":12304,"journal":{"name":"Fett-lipid","volume":"42 1","pages":"192-198"},"PeriodicalIF":0.0,"publicationDate":"1999-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"72650906","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Enzymatic interesterification of blends of castor oil and some oils rich in saturated fatty acids","authors":"M. Ghosh, D. Bhattacharyya","doi":"10.1002/(SICI)1521-4133(199906)101:6<214::AID-LIPI214>3.0.CO;2-F","DOIUrl":"https://doi.org/10.1002/(SICI)1521-4133(199906)101:6<214::AID-LIPI214>3.0.CO;2-F","url":null,"abstract":"Interesterification of castor oil blended with some oils rich in saturated fatty acids was done with the help of 1,3-specific lipase from Mucor miehei in order to alter its viscosity characteristics and adhesion properties by the introduction of saturated fatty acid molecules. The interesterification was done by an oil blend ratio of 50 : 50. 10% enzyme were used. Temperature was kept at 60 °C under 2—5 mm Hg pressure with constant stirring, and the reactions were carried out for 6 h. The products were filtered to remove the enzyme and then analyzed for slip point, specific gravity, and kinematic viscosity. The slip point of the interesterified products was found to be much lower than the parent blend and was in the range of 15—25 °C. Specific gravity and iodine value of the products were in comparison with the theoretical ones. A very large depression in kinematic viscosity was found with every interesterified product from original castor oil and also from the blends at three different temperatures. \u0000 \u0000 \u0000 \u0000Enzymatische Umesterung von Castorolgemischen und einigen Olen reich an gesattigten Fettsauren.Die Umesterung von Castorol, das mit Olen reich an gesattigten Fettsauren gemischt wurde, geschah mit Hilfe der 1,3-spezifischen Lipase von Mucor miehei, um die Eigenschaften bezuglich Viskositat und Adhasion durch die Einfuhrung von gesattigten Fettsauremolekulen zu andern. Die Umesterung wurde durch ein Mischungsvehaln des Ols von 50:50 erreicht. Es wurde zehnprozentigs Enzym verwendet. Die Temperatur wurde bei 60 °C und einem Druck von 2— 5 mm Hg unter kontinuierlichem Ruhren gehalten, und die Reaktionen wurden uber sechs Stunden ausgefuhrt. Die Produkte wurden gefiltert, um das Enzym zu entfernen und dann analysiert im Hinblick auf Fliesschmelzpunkt, spezifische Schwerkraft und kinematische Viskositat. Es stellte sich heraus, das der Fliesschmelzpunkt der umgeesterten Produkte viel niedriger lag als bei der ursprunglichen Mischung und im Bereich zwischen 15 und 25 °C lag. Spezifische Gravitation und Iodidwerte der Produkte waren vergleichbar mit den theoretischen Angaben. Ein sehr groser Ruckgang der kinematischen Viskositat wurde bei jedem umgeesterten Produkt aus reinem Castorol und aus den Gemischen bei drei verschiedenen Temperaturen gefunden.","PeriodicalId":12304,"journal":{"name":"Fett-lipid","volume":"16 6","pages":"214-216"},"PeriodicalIF":0.0,"publicationDate":"1999-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"91492968","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Production of specifically structured lipids by enzymatic interesterification in a pilot enzyme bed reactor: process optimization by response surface methodology","authors":"Xuebing Xu, H. Mu, C. Høy, J. Adler-Nissen","doi":"10.1002/(SICI)1521-4133(199906)101:6<207::AID-LIPI207>3.0.CO;2-7","DOIUrl":"https://doi.org/10.1002/(SICI)1521-4133(199906)101:6<207::AID-LIPI207>3.0.CO;2-7","url":null,"abstract":"Pilot production of specifically structured lipids by Lipozyme IM-catalyzed interesterification was carried out in a continuous enzyme bed reactor without the use of solvent. Medium-chain triacylglycerols and oleic acid were used as model substrates. Response-surface methodology was applied to optimize the reaction system with four process para-meters, these being volume flow rate, water content in the substrates, reaction temperature, and substrate ratio. The incorporation of acyl donors, product yields, and the content of diacylglycerols were measured as model responses. Enzyme activity was not identical for the sequential experiments in the same enzyme bed due to the deactivation of the Lipozyme IM. Therefore, the results were normalized based on enzyme deactivation models. Well-fitting quadratic models were obtained after normalizing the data for the incorporation of oleic acid and the production of mono-incorporated and di-incorporated structured lipids with multiple regression and backward elimination. The coefficient of determination (R2) for the incorporation was 0.93 and that for the diincorporated products was 0.94. The optimal conditions were flow rate, 2 ml/min; temperature, 65 °C; substrate ratio, 5.5; and water content, 0.1%. The production of diacylglycerols was not well correlated with any of the parameters, and the yield generally decreased with the experimental sequence. This was due to the stoichiometric water in the substrate mixture in the packed enzyme bed being complicated by the water binding and absorption of the immobilized lipase. The main effects of parameters were also examined, and conclusions in agreement with our previous results were made. \u0000 \u0000 \u0000 \u0000Produktion von spezifisch strukturierten Lipiden durch enzymatische Interesterifizierung in einem Versuchs-Emzymbettreaktor: Prozesoptimierung mit der Response Surface Methodik.Die Produktion spezifisch strukturierter Lipide durch Lipozyme IM-katalysierte Interesterifizierung wurde als Versuch in einem kontinuierlichen Enzymbettreaktor ohne Verwendung von Losungsmitteln durchgefuhrt. Triacylglycerole mittlerer Kettenlange und Olsaure wurden als Modellsubstrate verwendet. Die Response Surface Methode wurde zur Optimierung des Reaktionssystems mit den vier Prozesparametern angewendet, und zwar mit der volumetrischen Fliesgeschwindigkeit, dem Wassergehalt der Substrate, der Reaktionstemperatur und dem Substratverhaltnis. Die Integration von Acyldonoren, die gewonnene Produktmenge und der Gehalt von Diacylglycerolen wurden als Modellantwort gemessen. Die Enzymaktivitat war bei aufeinanderfolgenden Versuchen im selben Enzymbett aufgrund der Deaktivierung von Lipozyme IM nicht gleichbleibend. Daher wurden die Ergebnisse basierend auf Enzym-Deaktivierungsmodellen normalisiert. Es wurden gut angepaste quadratische Modelle erhalten, nachdem die Daten uber die Integration der Olsaure und die Bildung von monoinkorporierten und diinkorporierten strukturierten Lipiden mit multipler Re","PeriodicalId":12304,"journal":{"name":"Fett-lipid","volume":"44 1","pages":"207-214"},"PeriodicalIF":0.0,"publicationDate":"1999-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85464837","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Addition of glyoxylic acid ethyl ester to unsaturated fatty acid derivatives","authors":"A. Behr, M. Fiene","doi":"10.1002/(SICI)1521-4133(199906)101:6<199::AID-LIPI199>3.0.CO;2-4","DOIUrl":"https://doi.org/10.1002/(SICI)1521-4133(199906)101:6<199::AID-LIPI199>3.0.CO;2-4","url":null,"abstract":"The addition of glyoxylic acid ethyl ester to unsaturated fatty acid derivatives occurs with a maximum yield of 89%. The products are the corresponding 1:1-adducts. Temperature, reaction time, stoichiometry, and the concentration of the fatty acid derivative were investigated and optimized. A maximum yield was obtained with a fourfold excess of oleic acid ethyl ester, a reaction temperature of 200°C, a reaction time of 24 h, and an oleic acid ethyl ester concentration of 1.3 mol/l.","PeriodicalId":12304,"journal":{"name":"Fett-lipid","volume":"24 1","pages":"199-202"},"PeriodicalIF":0.0,"publicationDate":"1999-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83371964","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Screening of hydrocolloids for reduction in oil uptake of a model deep fat fried product","authors":"U. Annapure, R. Singhal, P. R. Kulkarni","doi":"10.1002/(SICI)1521-4133(199906)101:6<217::AID-LIPI217>3.0.CO;2-3","DOIUrl":"https://doi.org/10.1002/(SICI)1521-4133(199906)101:6<217::AID-LIPI217>3.0.CO;2-3","url":null,"abstract":"Reduction of oil content in deep fat fried foods would be welcome by both the food manufacturers and the consumers. Among the many approaches that have been evaluated for this purpose, use of hydrocolloid additives is believed to be most promising. Work in this area is restricted mostly to cellulose derivatives. The mechanism of action of these derivatives is attributed to formation of an oil resistant barrier film, an alteration in surface hydrophobicity of the product being fried, and the thermal gelation. However, most hydrocolloids would alter the surface hydrophobicity, and many of them have the ability to form films. Furthermore, the presence of other food constituents can alter all these properties. Hence, hydrocolloids at 0.25— 2.00 % (on the basis of chickpea flour) were screened for their ability to reduce oil uptake in sev, a model deep fat fried product prepared from chickpea flour. Results obtained indicate that the ability to reduce oil uptake in this product decreases in the following order: gum arabic > carrageenan > gum karaya > guar gum > carboxymethylcellulose > hydroxypropylmethyl cellulose. Hydrocolloids such as xanthan, gum ghatti, gum tragacanth, and locust bean gum were found to be ineffective (<10 % reduction in the oil content) for this purpose. \u0000 \u0000 \u0000 \u0000Screening von Hydrokolloiden zur Reduktion der Olaufnahme eines modellhaft frittierten Produkts.Die Reduktion des Olgehalts in frittierten Nahrungsmitteln wurde sowohl von den Nahrungsmittelherstellern als auch den Konsumenten begrust werden. Unter den vielen Ansatzen, die zu diesem Zweck bereits ausgewertet wurden, gilt der Einsatz von hydrokolloiden Zusatzen als am vielversprechendsten. Die Arbeit in diesem Gebiet ist vor allem auf Zellulosederivate beschrankt. Die Aktionsmechanismen dieser Derivate werden der Bildung eines olresistenten Films, der Anderung der Oberflachenhydrophobizitat des frittierten Produkts und der thermischen Gelatinisierung zugeschrieben. Allerdings wurden die meisten Hydrokolloide die Oberflachenhydrophobizitat verandern, und viele von ihnen haben die Fahigkeit, einen Film auszubilden. Daruber hinaus kann das Vorhandensein anderer Nahrungsmittelbestandteile diese Eigenschaften andern. Daher wurden Hydrokolloide in einer Konzentration von 0,25— 2,00 % (auf der Basis von Kichererbsenmehl) im Hinblick auf ihre Fahigkeit, die Olaufnahme in Sev, einem modellhaft frittierten Produkt, zu reduzieren, gescreent. Die gewonnenen Ergebnisse zeigen, das die Fahigkeit, die Olaufnahme bei diesem Produkt zu reduzieren, in der folgenden Reihenfolge abnimmt: Gummi arabicum > Carrageenan > Gummi karya > Guar Gummi > Carboxymethylzellulose > Hydroxypropylmethylzellulose. Hydrokolloide, wie Xanthan, Gummi ghatti, Gummi tragacanth und Johannisbrot-Gummi, stellten sich fur diesen Zweck als nutzlos heraus (<10 % Reduktion des Olgehalts).","PeriodicalId":12304,"journal":{"name":"Fett-lipid","volume":"44 1","pages":"217-221"},"PeriodicalIF":0.0,"publicationDate":"1999-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82331921","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}