Oléagineux, Corps gras, Lipides最新文献

{"title":"Huiles et cires comme agents de démoulage dans l’industrie agro-alimentaire","authors":"A. Royer, Bernard Prilleux","doi":"10.1051/ocl.2012.0436","DOIUrl":"https://doi.org/10.1051/ocl.2012.0436","url":null,"abstract":"To prevent adhesion in the mould, release agents are commonly used in food industry, such as bakery, pastry, meat processing industry, confectionery, or cheese industry. Over the past two decades, petroleum based products such as petroleum jelly and paraffin have been replaced by mixture of vegetable oils (soy, canola, etc.), plant waxes (candelilla wax, carnauba wax), emulsifiers (soy or rape seed lecithin, mono- or diglycerides) and sometimes antioxidants. Here is a short overview of their main characteristic.","PeriodicalId":19493,"journal":{"name":"Oléagineux, Corps gras, Lipides","volume":"37 1","pages":"123-124"},"PeriodicalIF":0.0,"publicationDate":"2012-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"74002715","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":"Les agro-tensioactifs","authors":"Jacky Vandeputte","doi":"10.1051/OCL.2012.0431","DOIUrl":"https://doi.org/10.1051/OCL.2012.0431","url":null,"abstract":"Thanks to their hydrophilic head and hydrophobic tail, surfactant molecules offers wetting, solubilizing, detergency and emulsifying properties, interposing themselves between water and water-insoluble substances. Main surfactant applications are washing/cleaning, and cosmetics; these sectors use more than 50% of the total amount of surfactants produced. In recent years a continuous trend towards surfactants based on renewable ressources, the agro-based surfactants, has become apparent. Here is an overview of the market, the regulation, the major renewable raw materials used and the agro-based surfactants developped by oleochemistry. It shows that the use of vegetable fats and oils allows the development of competitive, powerful products, which are both consumer-friendly and environment-friendly.","PeriodicalId":19493,"journal":{"name":"Oléagineux, Corps gras, Lipides","volume":"20 1","pages":"133-137"},"PeriodicalIF":0.0,"publicationDate":"2012-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"89006909","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":"Optimisation du choix de l’huile en friture industrielle : l’exemple Mc Cain","authors":"P. Gondé, O. Morin","doi":"10.1051/OCL.2012.0447","DOIUrl":"https://doi.org/10.1051/OCL.2012.0447","url":null,"abstract":"To illustrate the industrial use of oil in frying process, here is a testimony of Mc Cain Continental Europe’s Regulatory and Nutrition Manager, Pierre Gond_e. He underlines the continuous striving for optimization, dealing with nutrition improvement, regulatory impediments, technical limitation and constraints, cost of raw materials and the need for international harmonisation of the process within the Group.He answered questions of Odile Morin, an expert from ITERG, the French institute for fats and oils.","PeriodicalId":19493,"journal":{"name":"Oléagineux, Corps gras, Lipides","volume":"1 1","pages":"96-100"},"PeriodicalIF":0.0,"publicationDate":"2012-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"90460332","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 de biocarburants à partir de la ressource oléagineuse","authors":"A. Daudin, S. Maury, C. Vallée","doi":"10.1051/OCL.2012.0433","DOIUrl":"https://doi.org/10.1051/OCL.2012.0433","url":null,"abstract":"Biofuels, which are produced from renewable vegetable sources are considered as a good solution to reduce the European dependence on fossil fuel sources, from a geostrategic and environmental point of view. Because of the high proportion of diesel vehicles in Europe, biodiesel still remains by far the most produced biofuel, far ahead of ethanol. Biodiesel is obtained by transesterification of vegetable oils with an alcohol, usually methanol to produce methyl esters. This paper aims to present the contribution of the French institute IFP Energies nouvelles to this issue, through the development of two processes for biodiesel production by means of homogeneous or heterogeneous catalysis. More recent developments have focused on hydrotreating vegetable oils and are also detailed in this paper. Fuels from this latest technology are drop-in fuels allowing higher incorporation rates and offering excellent qualities for diesel engines and potentially for incorporation in Jet fuel.","PeriodicalId":19493,"journal":{"name":"Oléagineux, Corps gras, Lipides","volume":"21 1","pages":"29-38"},"PeriodicalIF":0.0,"publicationDate":"2012-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"90982044","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":"Des ressources oléagineuses variées potentiellement au service du développement de la chimie verte","authors":"A. Merrien, P. Carré, A. Quinsac","doi":"10.1051/OCL.2012.0425","DOIUrl":"https://doi.org/10.1051/OCL.2012.0425","url":null,"abstract":"The oleaginous plants are invaluable reservoirs with food use, but also industrial. In the current context of environmental protection, green oilseed based chemistery finds a revival. Bibliographical data are rather rich in experiments of introduction of new oleaginous cultures as sources of oil and fatty acids for that purpose. This note attempts to draw up an inventory.","PeriodicalId":19493,"journal":{"name":"Oléagineux, Corps gras, Lipides","volume":"45 1","pages":"6-9"},"PeriodicalIF":0.0,"publicationDate":"2012-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86569973","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":"Yeast: A new oil producer?","authors":"A. Beopoulos, J. Nicaud","doi":"10.1051/OCL.2012.0426","DOIUrl":"https://doi.org/10.1051/OCL.2012.0426","url":null,"abstract":"The increasing demand of plant oils or animal fat for biodiesel and specific lipid derivatives for the oleochemical field (such as lubricants, adhesives or plastics) have created price imbalance in both the alimentary and energy field. Moreover, the lack of non-edible oil feedstock has given rise to concerns on land-use practices and on oil production strategies. Recently, much attention has been paid to the exploitation of microbial oils. Most of them present lipid profiles similar in type and composition to plants and could therefore have many advantages as are no competitive with food, have short process cycles and their cultivation is independent of climate factors. Among microorganisms, yeasts seem to be very promising as they can be easily genetically enhanced, are suitable for large-scale fermentation and are devoid of endotoxins. This review will focus on the recent understanding of yeasts lipid metabolism, the succeeding genetic engineering of the lipid pathways and the recent developments on fermentation techniques that pointed out yeasts as promising alternative producers for oil or plastic.","PeriodicalId":19493,"journal":{"name":"Oléagineux, Corps gras, Lipides","volume":"1 1","pages":"22-28"},"PeriodicalIF":0.0,"publicationDate":"2012-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77278581","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":"Organisation structurale et moléculaire des lipides dans les aliments : impacts possibles sur leur digestion et leur assimilation par l’Homme","authors":"K. Raynal-Ljutovac, J. Bouvier, Constance Gayet, N. Simon, F. Joffre, F. Fine, J. Vendeuvre, C. Lopez, J. Chardigny, M. Michalski, C. Génot","doi":"10.1051/OCL.2011.0415","DOIUrl":"https://doi.org/10.1051/OCL.2011.0415","url":null,"abstract":"From the nutrition point of view, lipids are primarily considered as energy suppliers, their dietary intake having to be limited. In fact, lipids are sources of various fatty acids, and dietary recommendations include the required daily intakes in different fatty acids (fatty acid profile). Beyond these quantitative aspects, fatty acids are part of larger molecules, mainly triacylglycerols (TAG), that are organized in supramolecular structures as for example fat crystals and lipid droplets. Recent advances in nutrition research have demonstrated that these structures, and lipid organization in food matrices, influence digestibility and metabolism of fatty acids. Therefore, the members of the technological network Listral propose a synthesis of the knowledge about the influence of molecular and supramolecular structures of lipids on digestion and metabolic fate of dietary fatty acids originating from for the main food industry sectors. Fatty acids are mainly provided in the diet in the form of TAG, or phospholipids (PL) where they are esterified in external (sn-1, sn-3) or internal (sn-2) position of the glycerol backbone. They can also be found as ethyl esters (EE) in specific formulations. These molecular characteristics of the lipid molecules affect their hydrolysis and their absorption rate but also their metabolism in indifferent organs, as assessed in studies often using inter esterified fat sources. The results depend on the types of fatty acids (saturated or polyunsaturated fatty acids) but also on the model used for the studies: in vitro or in vivo studies; animal model, human newborn or adult, either healthy or exhibiting some diseases. Among others, it was found that the crystal form and fat melting point as affected by the fatty acid profiles and the lipid molecular structures directly impact fatty acid absorption kinetics through modifications of lipolytic enzyme activities. However, in these studies, the relative effect of the thermal properties of lipids and the proportion of saturated fatty acids chains in sn-2 position were hardly distinguished. Supramolecular structures, namely type and size of the fat droplets and their interfacial composition, of lipids, either in their native forms or obtained after food processes, also affect the digestibility and absorption of lipids. This aspect is reviewed with specific focus on dairy, marine, meat, oil plant and egg products. The impact of other nutritional components present in these food matrices on the absorption of lipids is also discussed.","PeriodicalId":19493,"journal":{"name":"Oléagineux, Corps gras, Lipides","volume":"115 1","pages":"324-351"},"PeriodicalIF":0.0,"publicationDate":"2012-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85278571","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":"Les lubrifiants secs pour le tréfilage","authors":"C. Guérin","doi":"10.1051/OCL.2012.0429","DOIUrl":"https://doi.org/10.1051/OCL.2012.0429","url":null,"abstract":"The wire drawing process consists in reducing the diameter of a metallic wire by traction through a die. Wire drawing dry lubricant is a complex product not only considering the selection of raw materials, theirs formulation but also the manufacturing process. It can be assimilated to an elaborate mixture of mainly sodium and calcium soaps with mineral elements (fillers) and additives. The composition and the association of these elements allow the control of thickness and consistence of the lubricant film through the dies. Fatty matters mainly used for the manufacturing of these soaps are tallow and stearic acid extracted from tallow. Initially considered as a waste and questioned during the BSE crisis, tallow is nowadays on demand especially on the biofuels market.","PeriodicalId":19493,"journal":{"name":"Oléagineux, Corps gras, Lipides","volume":"7 1","pages":"51-53"},"PeriodicalIF":0.0,"publicationDate":"2012-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78989139","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":"Les lipides : une matière première alternative pour la synthèse de polymères de spécialités","authors":"Guillaume Chollet, Benoît Gadenne, Carine Alfos, Henri Cramail","doi":"10.1051/OCL.2012.0428","DOIUrl":"https://doi.org/10.1051/OCL.2012.0428","url":null,"abstract":"Currently, the dependence of the chemical industry on fossil fuels is very important (95 % of chemicals from fossil fuels). In addition, the scarcity of nonrenewable resources is one – with climate change, pollution, increasing population, limited water resources and biodiversity erosion – of the sustainable development challenges. The use of renewable resources appears as an alternative or even a priority in order to solve the challenges of sustainability. The French chemical industry is a very active area with a GDP of around 18 billion euros and 1.3 billion euros of investment in research and development. However, the sector also faces a number of difficulties due to the decreased activity of its petrochemical industries, the phenomena of offshoring and concentrations. Indeed, the development of new bio-based materials is a major challenge and vegetable oils can be a source of such bio-based materials.","PeriodicalId":19493,"journal":{"name":"Oléagineux, Corps gras, Lipides","volume":"3 1","pages":"39-50"},"PeriodicalIF":0.0,"publicationDate":"2012-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86890899","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":"Le contexte : reconversion de la chimie vers la chimie verte","authors":"H. Bewa, Virginie Le Ravalec","doi":"10.1051/OCL.2012.0424","DOIUrl":"https://doi.org/10.1051/OCL.2012.0424","url":null,"abstract":"Chemical industry is a key sector on the world industrie with a twolrd urnover that reached 1 871 billions of euros in 2009 and with an annual turnove in France of 77 billions in 2010. This industry, essentially based on the use of of fossil ressources (most of all oil), has been facing for several years significant challenges: scarcity of raw material, strengthening of the regulatory structure in the European Union (REACH), international competition from emerging countries... In this context, chemical industry is currently undergoing fundamental changes to a cleaner and smore ustainable chemistry. In France, a particular emphasis was placed on the vegetal-based chemistry which represents a significant potential for innovation and a substantial market. So, numerous initiatives have been taken in order to increase the competitiveness of this sector, integrating all players involved (biomass producers, agribusiness, chemists, distributors...).The market of bio-sourced products derived from this chemistry is still weak, but has been recording continual growth for several years now.","PeriodicalId":19493,"journal":{"name":"Oléagineux, Corps gras, Lipides","volume":"108 1","pages":"1-5"},"PeriodicalIF":0.0,"publicationDate":"2012-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"81623333","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}