{"title":"Novel Separation Techniques for Isolation and Purification of Fatty Acids and Oil By‐Products","authors":"U. Wanasundara, P. Wanasundara, F. Shahidi","doi":"10.1002/047167849X.BIO065","DOIUrl":"https://doi.org/10.1002/047167849X.BIO065","url":null,"abstract":"Although TAGs are the predominant molecular form of edible fats and oils, it might be necessary to subject them to separation according to their chemical composition or to modify them in different ways. \u0000 \u0000 \u0000 \u0000Principles of separating fatty acids are based on specific properties of each acid or acid group. Two major properties (vapor pressure and melting point difference) are used in developing separation techniques. The vapor pressure of a mixture of fatty acids varies significantly with the chain length of fatty acids involved, which is used in fractional distillation as a means of separating short- and long-chain fatty acids. However, vapor pressure does not change much with the degree of unsaturation. In the other method, the melting point of fatty acids changes considerably with the degree of unsaturation, which could be used to separate a mixture of fatty acids into saturated and unsaturated components. By changing the temperature of the mixture, fatty acids can be separated according to the degree of unsaturation at their respective crystallization temperature. \u0000 \u0000 \u0000Keywords: \u0000 \u0000fatty acid; \u0000triacylglcerols; \u0000chromatographic separation; \u0000countercurrent chromatography; \u0000crystallization; \u0000distillation; \u0000soapstock; \u0000hydrolysis; \u0000esterification","PeriodicalId":169260,"journal":{"name":"Bailey's Industrial Oil and Fat Products","volume":"29 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2005-07-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"122447970","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":"Flavor Components of Fats and Oils","authors":"Chi-Tang Ho, F. Shahidi","doi":"10.1002/047167849X.BIO009","DOIUrl":"https://doi.org/10.1002/047167849X.BIO009","url":null,"abstract":"Most of the flavor compounds in fats and oils are produced by the oxidation reaction of unsaturated fatty acids in triglycerides or polar lipids. The development of objectionable flavor compounds by oxidation has significant detrimental effects on consumer acceptability of edible oils. The mechanisms for the formation of major flavor compounds in fats and oils are discussed. The important desirable and undesirable flavor compounds in butter, cocoa butter, lard, soybean oil, olive oil, fish oil, and sesame oil are reviewed. \u0000 \u0000 \u0000Keywords: \u0000 \u0000flavor compounds; \u0000volatile compounds; \u0000lipid oxidation; \u0000free radical autoxidation; \u0000lipid hydroperoxide decomposition","PeriodicalId":169260,"journal":{"name":"Bailey's Industrial Oil and Fat Products","volume":"50 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2005-07-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"132729310","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":"Antioxidants: Regulatory Status","authors":"F. Shahidi, Y. Zhong","doi":"10.1002/047167849X.BIO035","DOIUrl":"https://doi.org/10.1002/047167849X.BIO035","url":null,"abstract":"Oxidation of unsaturated lipids is a major cause of food quality deterioration by giving rise to the development of off-flavor compounds and loss of nutritional value of food products. Although it has been known for a long time that lipid oxidation can be induced by catalytic systems such as light, temperature, enzymes, metals, and metalloproteins; the mechanism of oxidation reactions remained uncertain until the 1940s when free radicals and reactive oxygen species were found to be involved in oxidation processes by the pioneering work of Farmer et al. Furthermore, antioxidants were found to protect lipids against oxidation either by quenching free radicals or scavenging oxygen, among others. Antioxidants are substances that, when present in foods at low concentrations compared with that of an oxidizable substrate, markedly delay or prevent the oxidation of the substrate. Antioxidants that fit in this definition include free radical scavengers, inactivators of peroxides, and other reactive oxygen species (ROS), chelators of metals, and quenchers of secondary lipid oxidation products that produce rancid odors. Antioxidants have also been used in the health-related area because of their ability to protect the body against damage caused by ROS as well as reactive nitrogen species (RNS) and those of reactive chlorine species (RCS). \u0000 \u0000 \u0000Keywords: \u0000 \u0000antioxidants; \u0000regulations; \u0000bha; \u0000bht; \u0000tbhq; \u0000gallates; \u0000ascorbic acids; \u0000synthetic antioxidants; \u0000natural antioxidants; \u0000tocapherols; \u0000tocotrienols; \u0000carotenoids","PeriodicalId":169260,"journal":{"name":"Bailey's Industrial Oil and Fat Products","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2005-07-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"134381021","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":"A Primer on Oils Processing Technology","authors":"D. Anderson","doi":"10.1002/047167849X.BIO077","DOIUrl":"https://doi.org/10.1002/047167849X.BIO077","url":null,"abstract":"In the early days of oilseed production, functions were often far removed, and actions taken by one operation were done for optimization of its own performance with little consideration on impacts made on subsequent processes. \u0000 \u0000 \u0000 \u0000Within the last few years, the emphasis has changed from stand-alone operations toward the integrated manufacturing facility, producing a more complete range of value-added products from the raw seed to the dinner table. During this transition, operations have become more dependent on each other, as the individual functions involved must now consider the impact of their actions on the total process. At the same time, the scope of knowledge each operation must have of other functions has expanded, and it is important that at least a basic understanding of the “big picture” be available to the decision maker. The purpose of this Chapter is to provide an overview of the typical processes and interrelations associated with a total integrated facility. \u0000 \u0000 \u0000Keywords: \u0000 \u0000oil processing; \u0000oilseed production; \u0000shortening; \u0000margarine; \u0000caustic refining; \u0000acidulation; \u0000degumming; \u0000lecithin processing; \u0000interesterification; \u0000dewaxing; \u0000hydrogenation; \u0000fractionation; \u0000deodorization","PeriodicalId":169260,"journal":{"name":"Bailey's Industrial Oil and Fat Products","volume":"23 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2005-07-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"124187191","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":"Environmental Impact and Waste Management","authors":"M. Boyer","doi":"10.1002/047167849X.BIO079","DOIUrl":"https://doi.org/10.1002/047167849X.BIO079","url":null,"abstract":"Oilseeds processing, refining and processing of vegetable oils, and further processing into oleochemicals, produces a variety of waste products. In no other industry is the proper handling of these wastes as dependent on the understanding and control of the processes. This article reviews major processes and facilities, particularly as they relate to waste generation and control. Wastes from a well-run facility are first defined, followed by an analysis of those processes that are the largest potential waste generators. In addition, those factors are reviewed that affect process control as it relates to waste generation, followed by a review of current issues. \u0000 \u0000 \u0000 \u0000A final section addresses the fundamentals of wastewater treatment processes often employed in fats and oils and oilseeds processing. This article addresses air and solid waste aspects of the industries as well, but the primary focus is on wastewater. \u0000 \u0000 \u0000Keywords: \u0000 \u0000wastewater treatment; \u0000waste management; \u0000caustic refining; \u0000physical refining; \u0000oilseeds processing; \u0000solid waste; \u0000air emissions; \u0000environment","PeriodicalId":169260,"journal":{"name":"Bailey's Industrial Oil and Fat Products","volume":"42 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2005-07-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"130430061","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":"Emulsifiers for the Food Industry","authors":"C. E. Stauffer","doi":"10.1002/047167849X.BIO080","DOIUrl":"https://doi.org/10.1002/047167849X.BIO080","url":null,"abstract":"Surfactant is a coined word (from surface active agent) that is applied to molecules that migrate to interfaces between two physical phases and thus are more concentrated in the interfacial region than in the bulk solution phase. The key molecular characteristic of a surfactant is that it is amphiphilic in nature, with the lipophilic (or hydrophobic) part of the molecule preferring to be in a lipid (nonpolar) environment and the hydrophilic part preferring to be in an aqueous (polar) environment. If a surfactant is dissolved in one phase of an ordinary mixture of oil and water, some portion of the surfactant will concentrate at the oil–water interface, and at equilibrium the free energy of the interface (called interfacial or surface tension, γ) will be lower than in the absence of the surfactant. Putting mechanical energy into the system (e.g., by mixing) in a way that subdivides one phase will increase the total amount of interfacial area and energy; the lower the amount of interfacial free energy per unit area, the larger the amount of new interfacial area that can be created for a given amount of energy input. The subdivided phase is called the discontinuous phase, and the other phase is the continuous phase. Examples of surfactants are monoglyceride (nonionic), stearoyl lactylate (anionic), and lecithin (amphoteric). \u0000 \u0000 \u0000Keywords: \u0000 \u0000surfactants; \u0000emulsifier; \u0000emulsion; \u0000surface active agent; \u0000interface; \u0000foams; \u0000energetics; \u0000monoglycerides; \u0000lecithin; \u0000stearoyl lactylate","PeriodicalId":169260,"journal":{"name":"Bailey's Industrial Oil and Fat Products","volume":"22 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2005-07-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"129804847","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":"Vegetable Oils as Biodiesel","authors":"M. Reaney, P. Hertz, W. W. McCalley","doi":"10.1002/047167849X.BIO056","DOIUrl":"https://doi.org/10.1002/047167849X.BIO056","url":null,"abstract":"Biodiesel is a renewable fuel that is usually narrowly defined as esters of lower alcohol and fatty acids, where the fatty acids are derived from vegetable oil, animal fat, or tallow. Biodiesel development was driven by the need to (1) increase security of energy supply for the transportation sector by having a renewable source at hand, (2) have an environmentally friendly fuel available for the diesel combustion engine, (3) reduce health risks, and (4) provide the customer with a reliable fuel at a reasonable cost-benefit ratio. The production, quality, source materials, environmental benefits, and use of biodiesel are reviewed. \u0000 \u0000 \u0000Keywords: \u0000 \u0000biodiesel; \u0000methyl ester; \u0000life cycle assessment; \u0000emissions; \u0000production","PeriodicalId":169260,"journal":{"name":"Bailey's Industrial Oil and Fat Products","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2005-07-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"128941883","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":"Pharmaceutical and Cosmetic Use of Lipids","authors":"E. Hernandez","doi":"10.1002/047167849X.BIO068","DOIUrl":"https://doi.org/10.1002/047167849X.BIO068","url":null,"abstract":"Lipid nutritional supplements have been in use before the term nutraceutical was coined. Products such as fish oils, shark cartilage, shark liver oil, and vitamins have been in the market since the beginning of the twentieth century. Some of the health claims of these products lacked strict scientific documentation in the past, and their curative properties were mostly anecdotal. However, today there is a better understanding of the biological properties of lipids and their application has extended to combined pharmaceutical and cosmetic fields such as disease prevention and treatment, excipients and coadjuvants, trans-dermal carriers, and skin emolliency agents. This has led to the development of bioactive cosmetic and pharmaceutical products whose name has recently been coined as cosmeceuticals. \u0000 \u0000 \u0000Keywords: \u0000 \u0000structured lipids; \u0000cosmeceuticals; \u0000nutraceutical; \u0000omega-3 fats; \u0000fat-soluble vitamins; \u0000sterols; \u0000steroids; \u0000phospholipids; \u0000trans-dermal carriers","PeriodicalId":169260,"journal":{"name":"Bailey's Industrial Oil and Fat Products","volume":"53 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2005-07-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"123067536","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":"Fats and Oils in Feedstuffs and Pet Foods","authors":"Edmund E. Lusas, M. Riaz","doi":"10.1002/047167849X.BIO074","DOIUrl":"https://doi.org/10.1002/047167849X.BIO074","url":null,"abstract":"Fats and oils are used for many purposes in animal feeds and pet foods, including the following: \u0000 \u0000 \u0000 \u0000Increasing caloric density of feeds (by about 2.25 times that of similar dry weights of proteins or carbohydrates). \u0000 \u0000 \u0000 \u0000 \u0000Improving feed palatability and appearance. \u0000 \u0000 \u0000 \u0000 \u0000Reducing total feed intake, increasing feed efficiency, and minimizing feed costs. \u0000 \u0000 \u0000 \u0000 \u0000Increasing blood glycogen levels and endurance in working animals like horses and sled dogs. \u0000 \u0000 \u0000 \u0000 \u0000Lowering the heat of reaction during digestion and metabolism—important for comfort and productivity of large animals in hot weather. \u0000 \u0000 \u0000 \u0000 \u0000Delaying digestion of feedstuffs beyond the rumen by use of inert forms of fats and coatings. \u0000 \u0000 \u0000 \u0000 \u0000Providing needed molecular structures through dietary essential fatty acids (EFA) and phospholipids. \u0000 \u0000 \u0000 \u0000 \u0000Improving appearance of skin and hair, and prevention of dermatitis. \u0000 \u0000 \u0000 \u0000 \u0000Modifying fatty acid profiles in “designer food” animal products. \u0000 \u0000 \u0000 \u0000 \u0000Carrying fat-soluble vitamins and color compounds. \u0000 \u0000 \u0000 \u0000 \u0000Binding heat-sensitive flavorings, vitamins, medications, and “instant gravy” mixes to pet foods and feeds after extrusion or drying. \u0000 \u0000 \u0000 \u0000 \u0000Improving dispersion of dry mixes, e.g., lecithin in calf milk replacers. \u0000 \u0000 \u0000 \u0000 \u0000Preventing segregation of mixed feeds. \u0000 \u0000 \u0000 \u0000 \u0000Reducing dustiness of feeds and feeding operations and of grain elevator dust. \u0000 \u0000 \u0000 \u0000 \u0000Lubricating feed processing machinery. \u0000 \u0000 \u0000 \u0000 \u0000 \u0000Keywords: \u0000 \u0000pet food; \u0000animal feed; \u0000feedstuff; \u0000national research council; \u0000association of american feed control; \u0000fat storage; \u0000designer food; \u0000lipids","PeriodicalId":169260,"journal":{"name":"Bailey's Industrial Oil and Fat Products","volume":"23 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2005-07-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"131695219","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":"Frying of Foods and Snack Food Production","authors":"M. Gupta","doi":"10.1002/047167849X.BIO030","DOIUrl":"https://doi.org/10.1002/047167849X.BIO030","url":null,"abstract":"Frying of food is an old and traditional means to prepare food quickly and enjoy the preparation for culinary delight. The frying technique has improved over the years and has evolved from kitchen frying to large-scale industrial frying. Coated products, par-fried products with or without seasoning, have become popular across the world. The fried products are packaged and distributed for sale. Innovation of the packaging technology has enabled the fried food industry to distribute the products that maintain freshness over an extended period. \u0000 \u0000 \u0000Keywords: \u0000 \u0000fried food; \u0000restaurant fryer; \u0000home frying; \u0000industrial frying; \u0000par frying","PeriodicalId":169260,"journal":{"name":"Bailey's Industrial Oil and Fat Products","volume":"63 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2005-07-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"114985189","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}
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