Journal articles on the topic 'Edible Oil and fats'
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1
Hussein, Mohamed Amr. "Palm Oil Use in North Africa and West Asia." Food and Nutrition Bulletin 15, no. 2 (June 1994): 1–2. http://dx.doi.org/10.1177/156482659401500217.
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Edible oils and fats are important sources of food energy in North Africa and West Asia. Because of the high cost of animal fats and increased awareness of potential harm from their excessive consumption, the rise of vegetable oils is increasing. Palm oil has recently been introduced in response to the shortfall in the local production of edible fats and oils, and it is predicted that it will gain increasing acceptance and use because of its versatility and safety.
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Flores, Marcos, Victoria Avendaño, Jessica Bravo, Cristian Valdés, Oscar Forero-Doria, Vilma Quitral, Yesica Vilcanqui, and Jaime Ortiz-Viedma. "Edible Oil Parameters during Deterioration Processes." International Journal of Food Science 2021 (September 17, 2021): 1–16. http://dx.doi.org/10.1155/2021/7105170.
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With the continuous increase in research on lipids, technologies and the development of chemical-analytical methods associated with the characterization and monitoring of different processes that involve modifications in edible fats are increasing. The beneficial effect of lipids, especially those essential for the health of the population, is widely known. However, degradation compounds are also produced that eventually have negative effects. In this dual context, the monitoring of the changes suffered by nutritional compounds can be obtained thanks to the development of technologies and analytical methods applied to the study of lipids. The modifications that lipids undergo can be followed by a wide variety of methods, ranging from the basic ones associated with simple chemical titrations to the more complex ones associated with sophisticated laboratory equipment. These determinations involve chemical and/or physical quantification of lipids to know an initial condition on the major and minor components. In addition to technologies that allow monitoring during more complex processes such as thermal deterioration, in multiple conditions depending on the objective of the study, this review could benefit a comprehensive understanding of lipid deterioration for future developments and research in the study of fats and oils for human consumption.
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Flickinger, Brent D. "Utilizing Biotechnology in Producing Fats and Oils with Various Nutritional Properties." Journal of AOAC INTERNATIONAL 90, no. 5 (September 1, 2007): 1465–69. http://dx.doi.org/10.1093/jaoac/90.5.1465.
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Abstract The role of dietary fat in health and wellness continues to evolve. In today's environment, trans fatty acids and obesity are issues that are impacted by dietary fat. In response to new information in these areas, changes in the amount and composition of edible fats and oils have occurred and are occurring. These compositional changes include variation in fatty acid composition and innovation in fat structure. Soybean, canola, and sunflower are examples of oilseeds with varied fatty acid composition, including mid-oleic, high-oleic, and low-linolenic traits. These trait-enhanced oils are aimed to displace partially hydrogenated vegetable oils primarily in frying applications. Examples of oils with innovation in fat structure include enzyme interesterified (EIE) fats and oils and diacylglycerol oil. EIE fats are a commercial edible fat innovation, where a lipase is used to modify the fat structure of a blend of hard fat and liquid oil. EIE fats are aimed to displace partially hydrogenated vegetable oils in baking and spread applications. Diacylglycerol and medium-chain triglyceride (MCT)-based oils are commercial edible oil innovations. Diacylglycerol and MCT-based oils are aimed for individuals looking to store less of these fats as body fat when they are used in place of traditional cooking and salad oils.
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Ghosh, N., A. Datta, and P. K. Gupta. "Diffuse Reflectance Studies of Edible Fats." Applied Spectroscopy 56, no. 8 (August 2002): 1094–97. http://dx.doi.org/10.1366/000370202321275006.
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Light scattering properties of ghee (a form of clarified butter) and vanaspati (partially hydrogenated vegetable oil) have been investigated in order to explore the use of optical techniques for detection of adulteration of vanaspati in ghee. Significant differences in the diffuse reflectance spectra of ghee and vanaspati were observed. The estimates for the reduced scattering coefficient (μs′) and the absorption coefficient (μa) for ghee and vanaspati were also obtained from integrating sphere measurements. These suggest that the differences in the diffuse reflectance spectra of ghee and vanaspati are primarily due to the differences in their absorption characteristics in the spectral range of 400 to 550 nm. Further, the results obtained show that the ratio of diffuse reflectance at 460 nm to that at 410 nm could be used to detect adulteration of vanaspati in ghee.
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Nepovinnykh, N. V., V. S. Kutsenkova, and Yeganehzad Samira. "Development of confectionery products based on edible oleogel." Tovaroved prodovolstvennykh tovarov (Commodity specialist of food products), no. 4 (March 27, 2023): 202–8. http://dx.doi.org/10.33920/igt-01-2304-02.
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The article discusses the important issues of replacing saturated and trans fats in foodstuff s with edible oleogels — analogues of solid fats based on vegetable oils, which have a solid consistency. Formulations and technology of edible oleogels based on grape seed oil and a natural structure-former have been developed. The textural characteristics of hybrid gels have been studied. The technology of sugar-free confectionery based on oleogels has been developed.
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Gibon, Véronique, and Wim De Greyt. "Mineral oil hydrocarbons: a new challenge for the oils and fats processing industry." INFORM International News on Fats, Oils, and Related Materials 32, no. 10 (November 1, 2021): 11–17. http://dx.doi.org/10.21748/inform.11.2021.11.
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Mineral oils are widespread food contaminants, and edible oils, like many other foodstuffs, are often contaminated. The lack of robust analytical methods and proper toxicological evaluation make it difficult to set a tolerance level. • The best way to avoid mineral oil contamination is to prevent it by complying with good manufacturing practices, and the best solution to reducing mineral oil contamination in edible oils is through refining, especially during deodorization. This paper gives an overview of contamination sources, levels in some edible oils, regulatory aspects, analytical methods, and strategies for mitigation during refining.
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Venkatesan, V., and N. Nallusamy. "A Review on Microalgae Biodiesel Production and its Usage in Direct Injection Diesel Engines as Alternate Fuel." Applied Mechanics and Materials 787 (August 2015): 776–81. http://dx.doi.org/10.4028/www.scientific.net/amm.787.776.
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Biodiesel is one of the promising alternative fuels for automotive engines due to the depletion of fossil fuel resources, increasing energy demands and environmental concerns. The biodiesel can be obtained from various bio energy resources such as edible and non-edible vegetable oils and animal fats. However, the use of biodiesel derived from edible oils such as palm oil, sunflower oil and soybean oil has negative impact on global food market. Biodiesel from microalgae is considered as a third generation biofuel derived from non-edible resources and best suited for internal combustion engines. Microalgae have the potential to provide sufficient fuel for global consumption due to its high oil content and fast growing ability. This paper provides a brief overview of biodiesel production from microalgae biomass and its suitability as alternate fuel in diesel engines. This review highlights the selection of suitable algae species for oil production, fuel properties in comparison with standard diesel and other biodiesel fuels, performance, combustion and emission characteristics when used in engines, and the economical aspects. Further, the research and development aspects of biodiesel from microalgae as fuel for automobile diesel engines are also reviewed.
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Nauly, Dahlia. "Foreign Ownership Shares and Trade Propensity in Indonesian Edible Oil, Vegetable and Animal Fats Industry." Signifikan: Jurnal Ilmu Ekonomi 11, no. 1 (February 14, 2022): 95–106. http://dx.doi.org/10.15408/sjie.v11i1.18408.
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Presidential Regulation (Perpres) No 44/2016 states that in thevegetable and animal crude oil industry, copra industry, coconutoil industry, palm oil industry, foreign ownership is limited at amaximum of 95 percent. These industries are included in the edibleoil, vegetable and animal fats industry (ISIC 104). This studyanalyzes the effect of foreign ownership share on the trade propensityin the edible oil, vegetable and animal fats industry in Indonesiausing the Tobit model. The data used are the cross-section data from2015 Annual Survey of the Manufacturing industry from StatisticsIndonesia. The results show that firms with foreign ownership shareof more than 95 percent have the same export propensity with foreignownership of between 50 and 95 percent. However, the importpropensity of firms with foreign ownership between 50 and 95 percentis the lowest compared to other ownership. The government shouldcontinue to restrict foreign ownerhip shares at the maximum of 95percent in this industry.How to Cite:Nauly, D. (2022). Foreign Ownership Shares and Trade Propensity in Indonesian Edible Oil, Vegetable and Animal Fats Industry. Signifikan: Jurnal Ilmu Ekonomi, 11(1), 95-106. https://doi.org/10.15408/sjie.v11i1.18408.
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Buczek, Bronislaw. "Diesel Fuel from Used Frying Oil." Scientific World Journal 2014 (2014): 1–3. http://dx.doi.org/10.1155/2014/683272.
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New conversion technologies of used edible oils and waste animal fats into a biofuel appropriate for use in standard diesel engines have been developed, taking into consideration environmental requirements and improvement in the economics of current trans-esterification technologies. The variation in the properties of substrates made from used rape oil after treatment with mixed adsorbents (active carbon, magnesium silicate) was studied in this work. The obtained results are compared with the quality requirements for the substrates used in Vogel & Noot GmbH technology for transesterification of oils and fats.
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Pal, Amit, Raj Kumar Singh, and Shashank Mohan. "Biodiesel Conversionion of high FFA Neem oil by blending it with low FFA Sesame oil." Journal of Scientific and Innovative Research 4, no. 3 (June 25, 2015): 127–30. http://dx.doi.org/10.31254/jsir.2015.4304.
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Biodiesel is a clean, renewable fuel and may be considered as a potential option to supplement fossil-based fuels. It is deduced from a variety of edible and non-edible vegetable oils, animal fats, waste cooking oil and animal fat, etc. Non-edible vegetable oils are second generation feedstocks and a better alternative to edible feed crops for biodiesel production.This paper deals with production of Biodiesel from the oils of Sesame (Sesamum indicum L.) and Neem (Azadirachta indica) which are available in India and other parts of the world. Neem oil is non edible oil having very high free fatty acid (FFA) content. It requires pre-treatment neutralization step before undergoing the alkali catalyzed transesterification process, very high alcohol to oil molar ratio and comparatively larger reaction time needed to obtain sustainable yield of biodiesel. Sesame oil is an edible oil mainly used in pharmaceuticals due to its medicinal properties and has low FFA content. These two oils, one having very high FFA content and other having low FFA content are mixed in suitable proportions and this mixture is transesterified without the pre-treatment process at a molar ratio of 6:1. A significant conversion yield is achieved by mixing the feedstocks before transesterification reaction.
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B.CHEMPAKAN. "HEALTH HAZARDS OF COCONUT OIL A MYTH OR REALITY?" CORD 8, no. 02 (December 1, 1992): 34. http://dx.doi.org/10.37833/cord.v8i02.259.
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Coconut oil which forms about 4.9 per cent of the world production of oils and fats, assumes much importance among the common vegetable oils in the world. But the alleged atherogenicity of coconut oibdue to its highly saturated nature hinders coconut oil from having a top position in the world market as an edible oil. The recent classification of oils based on the chain length of fatty auds, as MCT and LCT, reveals the neutral effect of coconut oil, which is also supprted by epidemiological observations. Here the possibilities of labelling cocbout oil as an energy giving non‑fattening edible oil is discussed, to dispel the prevailing misconceptions.
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Callejas Campioni, Nicolás, Leopoldo Suescun Pereyra, Ana Paula Badan Ribeiro, and Iván Jachmanián Alpuy. "Zero-trans fats designed by enzyme-catalyzed interesterification of rice bran oil and fully hydrogenated rice bran oil." OCL 28 (2021): 46. http://dx.doi.org/10.1051/ocl/2021036.
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Zero-trans edible fats attractive to be used for shortenings or margarines were designed solely from rice bran oil (RBO). For this purpose, RBO was fully hydrogenated, blended with the original oil at different percentages, and finally, blends were interesterified by an enzyme-catalyzed process. The interesterification process reduced the concentration of trisaturated and triunsaturated triglycerides and increased the concentration of medium saturation degree molecules, thus increasing their compatibility and causing the moderation of the melting point, as compared with blends. Conversely to blends, products showed a high tendency to crystallize under the β’ polymorph, which is the preferred one for products destined for many edible applications. Results demonstrated that the proper combination of different technologies (total hydrogenation, blending and interesterification) is a versatile and useful technology for designing zero-trans fats from RBO, attractive for the confection of shortenings or margarines for different applications depending on the proportion of each component in the starting blend. This strategy offers an attractive alternative for the diversification of RBO utilization, a valuable vegetable oil still underexploited, providing attractive fats useful for structuring different type of foods.
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Callejas Campioni, Nicolás, Leopoldo Suescun Pereyra, Ana Paula Badan Ribeiro, and Iván Jachmanián Alpuy. "Zero-trans fats designed by enzyme-catalyzed interesterification of rice bran oil and fully hydrogenated rice bran oil." OCL 28 (2021): 46. http://dx.doi.org/10.1051/ocl/2021036.
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Zero-trans edible fats attractive to be used for shortenings or margarines were designed solely from rice bran oil (RBO). For this purpose, RBO was fully hydrogenated, blended with the original oil at different percentages, and finally, blends were interesterified by an enzyme-catalyzed process. The interesterification process reduced the concentration of trisaturated and triunsaturated triglycerides and increased the concentration of medium saturation degree molecules, thus increasing their compatibility and causing the moderation of the melting point, as compared with blends. Conversely to blends, products showed a high tendency to crystallize under the β’ polymorph, which is the preferred one for products destined for many edible applications. Results demonstrated that the proper combination of different technologies (total hydrogenation, blending and interesterification) is a versatile and useful technology for designing zero-trans fats from RBO, attractive for the confection of shortenings or margarines for different applications depending on the proportion of each component in the starting blend. This strategy offers an attractive alternative for the diversification of RBO utilization, a valuable vegetable oil still underexploited, providing attractive fats useful for structuring different type of foods.
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Oishi, Mitsuo, Kazuo Onishi, Motohiro Nishijima, Kazuya Nakagomi, Hiroyuki Nakazawa, Shunichi Uchiyama, and Shunichi Suzuki. "Rapid and Simple Coulometric Measurements of Peroxide Value in Edible Oils and Fats." Journal of AOAC INTERNATIONAL 75, no. 3 (May 1, 1992): 507–10. http://dx.doi.org/10.1093/jaoac/75.3.507.
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Abstract A rapid coulometric method was developed for the measurement of peroxide value In edible oils and fats. The sample size and reagents volumes In this method are considerably less than those in the American Oil Chemists' Society method. Iodine produced by the reaction of the Iodide Ion and peroxide In the sample Is electrochemlcally reduced at the carbon-felt electrode more rapidly than it is with lodometric titration. The present method Is successfully applied to the measurements of edible oils and fats, and the coulometric results obtained are consistent with those obtained by iodometry.
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Grzelczyk, Joanna, Ilona Gałązka-Czarnecka, and Joanna Oracz. "Potentiality Assessment of the Acetylcholinesterase-Inhibitory Activity of Olive Oil with an Additive Edible Insect Powder." Molecules 28, no. 14 (July 20, 2023): 5535. http://dx.doi.org/10.3390/molecules28145535.
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Edible insects (Alphitobius diaperinus Panzer, Gryllus campestris, Tenebrio molitor, Chorthippus biguttulus) are rich in nutrients that potentially inhibit acetylcholinesterase (AChE), but also improve cognition. The aim of this study was to evaluate four varied species of freeze-dried edible insects (purchased from a store); their nutrient composition, including fat, total phenolic compounds, vitamins, and antioxidant properties; and the potential inhibitory effect of AChE. An additional goal was to obtain olive oil with the addition of edible insects. Such oil was characterized by high oxidizing properties and showed high affinity to AChE. The results showed that mealworms and grasshoppers had the highest content of fats (PUFA/SFA) and phenolic compounds. These insects also showed a high content of vitamins, which correlated with the highest affinity for AChE. Therefore, they were added as a functional additive to olive oil. Olive oil with the addition of edible insects showed a higher affinity for AChE and enriched the olive oil with vitamin C and B vitamins.
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NYKTER, M., H.-R. KYMÄLÄINEN, and F. GATES. "Quality characteristics of edible linseed oil." Agricultural and Food Science 15, no. 4 (December 4, 2008): 402. http://dx.doi.org/10.2137/145960606780061443.
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In this review the quality properties of linseed oil for food uses are discussed as well as factors affecting this quality. Linseed oil has a favourable fatty acid composition with a high linolenic acid content. Linseed oil contains nearly 60% á-linolenic acid, compared with 25% for plant oils generally. The content of linolenic acid and omega-3 fatty acids is reported to be high in linseed grown in northern latitudes. The composition of fatty acids, especially unsaturated fatty acids, reported in different studies varies considerably for linseed oil. This variation depends mainly on differences in the examined varieties and industrial processing treatments. The fatty acid composition leads also to some problems, rancidity probably being the most challenging. Some information has been published concerning oxidation and taste, whereas only a few studies have focused on colour or microbiological quality. Rancidity negatively affects the taste and odour of the oil. There are available a few studies on effects of storage on composition of linseed oil. In general, storage and heat promote auto-oxidation of fats, as well as decrease the amounts of tocopherols and vitamin E in linseed oil. Several methods are available to promote the quality of the oil, including agronomic methods and methods of breeding as well as chemical, biotechnological and microbiological methods. Time of harvesting and weather conditions affect the quality and yield of the oil.;
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Barlow, Colin. "The oil palm industry." Outlook on Agriculture 14, no. 4 (December 1985): 204–12. http://dx.doi.org/10.1177/003072708501400408.
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The oil palm (Elaeis guineesis Jacq) is the highest yielding of all oil-bearing plants. It grows in tropical areas, and does best with a rainfall of 2000 mm or more per year, no marked dry or wet seasons, and considerable sunshine. Recently its area has expanded rapidly, and by the year 2000 its main product, palm oil, which is used primarily for making margarine and other edible fats, is expected to have almost quadrupled its present output.
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Ahmed, Waqar. "Quality assessment of used edible fats and oils by local vendors of Faisalabad." Pakistan Journal of Agricultural Sciences 58, no. 06 (November 1, 2021): 1859–69. http://dx.doi.org/10.21162/pakjas/21.1200.
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Fats and oils are both economically and scientifically important in food systems and play an important role in nutrition. The principal causes of fat degradation are oxidation and hydrogenation, which have a detrimental impact on quality aspects of oils and fats such as color, texture, flavor, aroma, consistency, and appearance. The current research was conducted to determine the oil degradation factors by collecting fifty samples of fried oils used by street vendors from twenty-five different locations in Faisalabad area in order to assess the quality parameters of locally available fats and oil products. Procured samples underwent physicochemical tests to determine the degree of degradation and oxidation. The parameters analyzed for quality evaluation include free fatty acids (FFA), peroxide value (PV), iodine value (IV), saponification value (SV), viscosity, refractive index (RI), p-anisidine value (p-AV), thiobarbeturic acid value (TBA), specific gravity (SG) and fatty acid profile through gas chromatograph equipped with flame ionization detector. The analyses revealed significant oxidation and degradation in many of the vendor fried fats and oil that were procured. Physicochemical characteristics as well as oxidative stability attributes were deviated from the standard values defined by Codex Alimentarius and Punjab Pure Food Regulations (PPFR). In majority of the samples, the fatty acid profile exhibited increased levels of trans-9-elaidic acid and linolelaidic acid, indicating the presence of trans-fatty acid because of hydrogenation and high-temperature frying of fats and oils. The overall quality of most procured samples was in decline from recommended standards and unsuitable for frying and edible purposes
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Pădureţ, Sergiu. "Chemical composition and storage temperature influence on textural characteristics of bakery fats derived from plant sources." Ovidius University Annals of Chemistry 35, no. 1 (January 1, 2024): 73–82. http://dx.doi.org/10.2478/auoc-2024-0010.
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Abstract Edible fats obtained from plant sources, characterized by their higher proportion of saturated fatty acids, typically exist in solid or semi-solid states and present different physical properties. The quality of solid or semi-solid vegetable edible fats plays a crucial role in the food production sector and for consumers alike. Attributes such as fat hardness and spreadability are significant factors for both industry and consumers, as these textural properties are directly influenced by the constituents of the fats. The chemical composition and fatty acid content of fats derived from plant sources correlated with textural characteristics such as hardness, plasticity, adhesiveness, viscosity, and also spreadability properties were investigated. The total color differences of fat samples varied from 7.06 to 45.50. Among the saturated fatty acids, palmitic acid occurred as the predominant one across palm oil, and margarine samples, while the most abundant monounsaturated fatty acid was oleic acid with an average of 36.41% for palm oil and 26.46% for margarine samples. The puncture test performed with three different penetrometers, and the spreadability test, conducted at two different temperatures, showed a differentiation of the analyzed fat samples.
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Majidova, Nargiza. "Research of chemical transformations in the technology of hydrogenation of vegetable oils." E3S Web of Conferences 390 (2023): 02028. http://dx.doi.org/10.1051/e3sconf/202339002028.
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Chemical transformations in the technology of hydrogenation of vegetable oils have been studied. The equations describing the saturation of fatty acids in hydrogenation technology have been established. The diffusion coefficients of hydrogen and triglycerides in oils and fats have been determined. It has been shown that the observed rate of hydrogenation does not depend on the amount of catalyst and the degree of unsaturation of the fat. The high quality and food safety of catalytically hydrogenated edible fats have the required content and ratio of solid and liquid fractions of fatty acids in fat triglycerides, maintain the quantitative content of biologically important components in the composition of the initial raw material. The selection of the additive and its use in the composition of catalytic systems allows establishing and regulating the hydrogenating properties of hydrogenated edible fats with high indicators of quality and food safety. Methods for optimizing technological regimes made it possible to increase the food safety of margarine products and expand its range. The scientific and experimental results have allowed expanding and supplementing the theoretical provisions on improving the quality and food safety of catalytically hydrogenated edible fats based on cottonseed oil using various types of catalytic systems.
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Sabolová, Monika, Václav Zeman, Gabriela Lebedová, Marek Doležal, Josef Soukup, and Zuzana Réblová. "Relationship between the fat and oil composition and their initial oxidation rate during storage." Czech Journal of Food Sciences 38, No. 6 (December 23, 2020): 404–9. http://dx.doi.org/10.17221/207/2020-cjfs.
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Until now, the relationship between the fat and oil composition and their oxidation stability has been studied only at elevated temperatures (typically above 100 °C). Therefore, the initial oxidation rates of 19 edible fats and oils were determined as an increase in the peroxide value during storage in the dark at 35 °C with free access to air (oxygen). The initial oxidation rates of fats and oils were compared with parameters characterising these fats and oils (peroxide value, acid value, fatty acid composition, antioxidant capacity, and tocochromanol content). Using a simple correlation analysis, the initial oxidation rate correlated the most strongly with the peroxide value of the analysed fats and oils (P < 0.01). A highly reliable model (P < 0.0001) was obtained by multivariate statistical analysis. According to this model, the initial oxidation rate is affected mainly by the peroxide value and then by total trans fatty acid content, and antioxidant capacity.
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Lalnunhruaitluangi, Amit Powdel, K. Vanlalzarliani, David Lalnunzira, Susankar Kushari, Suman Kumar, Saddique Tapadar, and Lalzikpuii Sailo. "Estimation of cholesterol in different edible oils found in Mizoram." Science Vision 18, no. 2 (June 30, 2018): 64–69. http://dx.doi.org/10.33493/scivis.18.02.03.
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The study was performed to investigate the quantity of cholesterol level in the commonly consumed fats and oils in Mizoram, and further assessed, whether or not it is of risk to coronary heart diseases (CHD). Samples collected include mustard oil (Vimal), butter (Amul), dalda (Vanaspati), ghee (Amul and Vanaspati), refined oil (Best Choice, Dhara, Nutrela, and Gokul), coconut oil (Parachute), olive oil and palm oil. Performing the experiment gives a result where palm oil was found to contain highest level i.e. 804.5 mg/L and coconut oil (Parachute) has the lowest i.e. 179 mg/L. Daily requirements of cholesterol is estimated to be approximately 300 mg per day and thus showing the tested samples to be safe for human consumptions but however limit use of edible oils is recommended for safety measures for high risk individual.
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Nikolin, Tatjana, and Mirjana Sevaljevic. "The examination of the seasonal influence on the efficiency in oil and fats removal through primary treatment from the wastewater of edible oil industry." Chemical Industry 68, no. 5 (2014): 605–13. http://dx.doi.org/10.2298/hemind130906089n.
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This paper investigates the influence of the seasonal change of the air temperature, chemical oxygen demand as well as efficiency of suspended matter removal on the efficiency of oil and fats removal (h, %) during primary treatment. The parameters are monitored in the period of time from 2006 to 2011. The efficiency of oil and fats removal in the first and in the fourth quartal is proportional to the efficiency of the removal of suspended matter and of total organic matter, measured as chemical oxygen demand (COD). The measured values for oil and fat are: ? (IV quartal) = 0.96 % - 50.8 % and ? (I quartal ) = 5.06 % - 95.97 %. The efficiency of oil and fats removal in the second and third quartal is proportional to air temperature so the measured efficiency of fat and oil removal are, ? (II quartal) = 3.93 % - 82.86 % and ? (III quartal) = 6.82% - 71.51%. The results of investigation have shown the existence of the correlation between the air temperature during various seasons and the efficiency of the oil and fats removal (h, %) as well as the removal of the suspended matter and chemical oxygen demand (COD).
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Soares Dias, Ana Paula, Marta Ramos, and Bruna Rijo. "Rendering of Beef Tallow for Biodiesel Production: Microwave versus Boiling Water and Acetone Fat Extraction." Processes 10, no. 4 (March 29, 2022): 666. http://dx.doi.org/10.3390/pr10040666.
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Biodiesel can substitute for conventional diesel fuel and contribute to the decarbonization of the transportation sector. To improve biodiesel sustainability and decrease production costs, low-grade fats such as non-edible animal fats must be used. Animal fats are mixed with tissues which must be removed before alcoholysis to avoid biodiesel contamination with nitrogen and phosphorus-containing compounds. Biodiesel was produced by the methanolysis of beef tallow and beef tallow/soybean oil mixtures over calcium heterogeneous catalysts obtained by the calcination of scallop shells. The tallow from fatty bovine tissues was extracted using boiling water, dry microwave treatment, and acetone extraction. The thermal stability and the moisture content of the extracted fats were evaluated by thermogravimetry. The thermograms of fats revealed that microwave treatment, which was faster (3 min instead of 40 min for boiling water and 240 min for acetone extraction) and had the lowest energy consumption, led to a dry fat with a thermal stability analogous to that of fats extracted with boiling water and acetone. All the extracted fats behaved similarly in the methanolysis reaction over calcium catalyst, with biodiesel yield (61–62%) being 30% lower than the analogous obtained from soybean oil (88%). Co-processing the extracted tallow with soybean oil overcomes the drawback related to the low-grade fats.
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Matthäus, Bertrand. "Quality Parameters for Cold Pressed Edible Argan Oils." Natural Product Communications 8, no. 1 (January 2013): 1934578X1300800. http://dx.doi.org/10.1177/1934578x1300800109.
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Argan oil belongs to the high-price vegetable oils on the market. Therefore, consumers have the right to purchase a high-quality product. The quality of edible vegetable oils is defined in food standards in which sensory quality is the most important feature. Additional parameters are defined to assess the identity of oils or to evaluate their oxidative state. The sensory quality of cold pressed argan oil is altered if the production has not been performed with reasonable care regarding raw material and extraction. Only oil from roasted seeds extracted by a screw-press had a sufficient sensory quality over a period of 20 weeks without unacceptable sensory attributes. Under accelerated storage conditions oil from roasted seeds extracted by a screw-press remained below the limits given by the Codex Alimentarius or the German guideline for Edible Fats and Oils for peroxide and totox value. Oil from unroasted seeds or oil from goat- digested roasted seeds and extracted by a screw-press, as well as oil from roasted seeds traditionally extracted, exceeded these limits. Initial oxidative stability of oil from unroasted seeds was significantly lower than that of the other oils. After 35 days under accelerated storage, oil from roasted seeds obtained using a screw-press showed the highest oxidative stability. Moreover, tocopherol and phytosterol compositions are useful features of argan oil.
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Liu, W., and G. H. Lu. "Cis-trans isomerization of unsaturated fatty acids in edible oils to prepare trans fat." Grasas y Aceites 69, no. 3 (August 27, 2018): 268. http://dx.doi.org/10.3989/gya.0225181.
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Trans fats, unsaturated fatty acids with at least one double bond in the trans configuration, have received a great amount of attention in the field of oleo chemistry and safety. In this work, the cis-trans isomerization of unsaturated fatty acids in edible oils has been successfully developed using simple and cheap p-toluenesulfinic acid as catalyst. The effects of reaction time, temperature, catalyst loading, and the amounts of water and antioxidants on the cis-trans isomerization have been systematically investigated. The results indicate that the amount of water (0–20 wt %) and antioxidants (0–200 mg/kg) had no significant effect on this cis-trans isomerization of unsaturated fatty acids in edible oils. The final products (trans fats) from the cis-trans isomerization reaction were characterized by both GC and React IR. The yield of trans double bonds from the isomerized fat can reach 79.6% after heating at 100 oC for 90 min without changing either the location of the double bonds or the degree of unsaturation. In addition, this convenient method has been applied to various vegetable oils (e.g., olive oil, camellia seed oil, corn oil, sesame oil, sunflower oil and soybean oil) and nearly 80.0% yields of TFA were generated, which shows a promising method to provide trans-fat products for research related to oleo and food chemistry.
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Narasinga Rao, Bagepalli S. "Palm Oil Use and Compatibility in India." Food and Nutrition Bulletin 15, no. 2 (June 1994): 1–9. http://dx.doi.org/10.1177/156482659401500216.
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India is experiencing a shortage of edible oils that may increase in years to come. To meet this challenge, palm oil is being considered as a potential new source of oil owing to the high productivity of the oil palm. Besides importing palm oil for the present, indigenous production by cultivating the oil palm has been initiated as a long-term measure. When a new edible oil is introduced, people have to be assured of its safety and nutritional quality. Besides ensuring that palm oil meets essential fatty acid (EFA) requirements, concern about its atherogenic potential due to its saturated fat content has to be allayed. The habitual low-fat Indian diet based on cereals and pulses contains invisible fats amounting to 25 g per day, but it provides two-thirds of EFA requirements. Increased consumption of fat in the form of palm oil should therefore not pose a problem to the requirements since the oil contains about 10% of n-6, 18:2 linoleic acid. Although categorized as a saturated fat, palm oil does not raise blood cholesterol, unlike other fats such as coconut oil. Unrefined crude palm oil, which is rich in β-carotene, is also of special interest as it can be used to prevent vitamin A deficiency, which is widespread In India. Owing to its technical characteristics, palm oil can be used in domestic cooking as well as in the foodprocessing industry for the manufacture of vanaspati and margarine, and as a specialty fat in the bakery and confectionery industries.
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Qiu, Qi, and Yiting Zhang. "Pyrolysis-Gas Chromatography/Mass Spectrometry Analysis of Oils from Different Sources." Trends in Renewable Energy 7, no. 1 (2021): 53–72. http://dx.doi.org/10.17737/tre.2021.7.1.00127.
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Regenerated gutter oil (i.e., waste oil) accounts for 10% of the edible oil market, which has caused serious food safety issues. Currently, there is no standard protocol for the identification of the gutter oil. In this study, the pyrolysis-gas chromatography/mass spectrometry (Py-GC/MS) method was employed to analyze eleven oil samples including edible vegetable oils (tea oil, corn oil, olive oil, sunflower oil, peanut oil and blend vegetable oil) and waste oils (used frying oil, lard, chicken fat, inferior oil and kitchen waste grease). Three factors of pyrolysis temperature, reaction time and sample volume were investigated to optimize the analytical parameters. The optimal pyrolysis conditions were determined to be 600°C, 1 min and an injection volume of 0.3 μL. Five characteristic components (tetradecane, z,z-9,12-octadecadienoic acid, decanoic acid-2-propenyl ester, 17-octadecenoic acid, and z-9-octadecenoic acid) were found in all oil samples. The existence of C11-C16 olefins in the pyrolytic products of the animal fats and the other low-quality oils could be utilized to distinguish vegetable oils from gutter oils.
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Huq, A. K. O., I. Uddin, E. Ahmed, M. A. B. Siddique, M. A. Zaher, and S. Nigar. "Fats and oils adulteration: present scenario and rapid detection techniques." Food Research 6, no. 1 (January 9, 2022): 5–11. http://dx.doi.org/10.26656/fr.2017.6(1).116.
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Fats and oils are an essential part of everyday cooking as well as food products development and their purity are a concern since very early in human history. Adulteration of fats and oils is increased day by day throughout the world, a greater extent. Hence an attempt has been taken to review to identify different suitable rapid detection techniques for ensuring food quality and safety. The study was designed on the basis of extensive literature review for collecting relevant scientific evidence from various sources like Google Scholar, PubMed/Medline database, Science direct database, published journal, newspaper and periodicals. Various techniques have been utilized to assess the purity of edible fats and oils but yet they are costly and time-consuming. This study summarized the rapid detection techniques so that a common person can perform at the level of the household so as to have a broad picture of the status of adulteration in his food in case of doubt. Edible fats and oils are reported to be adulterated with other low-price oils. For example, mustard oil adulterated with argemone oil and butter yellow and ghee adulterated with vanaspati ghee. The leading challenges include the lack of market survey, lack of acceptance in the wholesale and retail market because of suspecting its purity, community health problem and decrease in consumer confidence.
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Liang, Pengjuan, Chaoyin Chen, Shenglan Zhao, Feng Ge, Diqiu Liu, Binqiu Liu, Qimeng Fan, Benyong Han, and Xianfeng Xiong. "Application of Fourier Transform Infrared Spectroscopy for the Oxidation and Peroxide Value Evaluation in Virgin Walnut Oil." Journal of Spectroscopy 2013 (2013): 1–5. http://dx.doi.org/10.1155/2013/138728.
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Recent developments in Fourier transform infrared spectroscopy-partial least squares (FTIR-PLSs) extend the application of this strategy to the field of the edible oils and fats research. In this work, FT-IR spectroscopy was used as an effective analytical tool to determine the peroxide value of virgin walnut oil (VWO) samples undergone during heating. The spectra were recorded from a film of pure oil between two disks of KBr for each sample at frequency regions of 4000–650 cm−1. Changes in the values of the frequency of most of the bands of the spectra were observed and used to build the calibration model. PLS model correlates the actual and FT-IR estimated value of peroxide value with a correlation coefficient of 0.99, and the root mean square error of the calibration (RMSEC) value is 0.4838. The methodology has potential as a fast and accurate way for the quantification of peroxide value of the edible oils.
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Kshirsagar, Miss Shravani Nandkishor. "Review on Almond as Pharmaceutical Aid Author name." INTERANTIONAL JOURNAL OF SCIENTIFIC RESEARCH IN ENGINEERING AND MANAGEMENT 08, no. 04 (April 10, 2024): 1–5. http://dx.doi.org/10.55041/ijsrem30484.
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An almond is also known as the "king of Nuts''. Almonds generally belong to the family of Rose called Rosacea. The Scientific name of Almond is Prunes dulcis. If you are looking for a versatile oil, you must try almond oil. It is made from two types of plum almonds: Sweet almonds, Bitter almonds. Its anti-inflammatory, immunity-boosting, and cardiovascular benefits help you better control the fats in your body. Sweet almond oil is the best for your skin type. Most of the health benefits associated with almond oil come from its high content of healthy fats. Almond sources include vitamin E oil (tocopherol), copper, and magnesium and high-quality protein. Almond oil is an edible essential oil that is rich in many nutrients and has positive effects on our health. High in vitamins D and E as well as minerals, almond oil helps reduce inflammation, shield the skin from UV radiation damage, and restore moisture to the skin. It also has significant levels of calcium, magnesium, potassium, and vitamins A and B. Rich in unsaturated fats, it penetrates deeply to leave your complexion feeling softer. Its 19% linoleic acid content hydrates cells more effectively, soothes skin, and protects against oxidative damage. Keywords Almond, Almond oil, Sweet almond oil, Bitter almond oil.
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Idayani, A. Hasizah, and A. Syarifuddin. "The effect of additional orange Pangkep (Citrus maxima) peel oil on characteristics and microbial inhibition of corn flour-based edible film." IOP Conference Series: Earth and Environmental Science 1200, no. 1 (June 1, 2023): 012039. http://dx.doi.org/10.1088/1755-1315/1200/1/012039.
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Abstract The edible film is a thin layer of hydrophilic materials made of proteins, carbohydrates, and fats that replaces plastic packaging. This study was carried out to determine the effect of adding the Pangkep orange peel (Citrus maxima) oil on edible films based on corn flour. Treatments applied in this research were concentration of corn flour (2%, 4%, and 6% (w/v)) and concentration of Pangkep orange peel (Citrus maxima) oil (1%, 1.5%, and 2% (v/v)). Measurement parameters were tensile strength, elongation, thickness, moisture content, and inhibition of Escherichia coli and Staphylococcus aureus. The results showed that the composition of Pangkep orange oil (Citrus maxima) and corn flour had a significant effect on the elongation, thickness, moisture, and inhibition of Escherichia coli and Staphylococcus aureus. The best formula treatment was obtained with a combination treatment containing 4% corn flour and 1% Pangkep orange peel oil (Citrus maxima).
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Chanita, Unhapipatpong, Shantavasinkul Prapimporn, Warodomwichit Daruneewan, Kasemsap Vijj, and Ammarin Thakkinstian. "Oil Consumption and Cardiovascular Disease: An Umbrella Review of Systematic Reviews and Meta-Analyses." Current Developments in Nutrition 4, Supplement_2 (May 29, 2020): 571. http://dx.doi.org/10.1093/cdn/nzaa046_071.
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Abstract Objectives Cooking oils are composed of various fatty acids (FA) with different proportions which could influence on cardiovascular disease (CVD) differently. The effect of tropical oil consumption and the negative health impact of saturated fats consumption on CVD are controversial. Methods We performed an umbrella review of the systematic reviews and meta-analyses that investigated the effect of edible oils by isocaloric substitution for other oils consumed for at least 2 weeks on lipid profiles and CVD. Electronic databases including Medline, Scopus, Embase and Cochrane were searched until December 2018 by 2 independent reviewers without restriction of language and year of publication. Results The umbrella review identified 9 meta-analyses and 2 systematic reviews investigated the effect of oils on lipid levels and CVD, respectively. Corrected covered area was 7.4% illustrating the moderate overlap of primary trials. Our study demonstrated that replacement of polyunsaturated FA-rich oils (PUFAs) and monounsaturated FA-rich oils (MUFAs) by palm oil consumption significantly increased LDL-cholesterol by 4.75 mg/dL (95%CI: 0.45, 9.06) and 9.26 mg/dL(95% CI: 3.01, 15.51), respectively and HDL-cholesterol by 1.89 mg/dL (95%CI: 1.23, 2.55) and 0.53 mg/dL (95%CI: −1.71, 2.77), respectively. However, replacement of PUFAs or other saturated fats by coconut oil significantly increased HDL-c by 2.27 mg/dL (95%CI: 0.93, 3.6) and 1.48 mg/dL (95%CI: 0.20, 2.76), respectively but not LDL-c. The substitution of lard for MUFAs and PUFAs showed the increasing of LDL-c by 8.39 mg/dL (95%CI: 2.83, 13.95) and 9.85 mg/dL (95%CI: 6.06, 13.65), respectively but there was no significant effect on HDL-c. Soybean oil substituted for other PUFAs had no different effect on lipid levels while rice bran oil substitution decreased LDL-c. The association of edible oil consumption and the cardiovascular event and mortality could not be revealed due to small number of the studies. Conclusions Our study confirmed the deleterious effect of saturated fats on lipid profiles and showed the different effect of saturated fats from animal and plant. We demonstrated only the modest benefit of coconut oil on HDL-c but could not reveal the benefit on cardiovascular outcomes. Thus, dietary saturated fats should be replaced with either PUFAs or MUFAs. Funding Sources Thai Health Promotion Foundation.
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Selvi Moorthy, Karthika, Aishwarya N. Nagalapura, and Vijayaraj P. "Comparative assessment of edible oil oxidative stability through accelerated stability study." Biomedicine 43, no. 6 (January 2, 2024): 1662–66. http://dx.doi.org/10.51248/.v43i6.3524.
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Introduction and Aim: The oxidative stability of edible oils is a critical factor influencing their health benefits and suitability for various food applications. The fatty acid composition significantly impacts the susceptibility of oils to oxidation. Edible oils play a pivotal role in cooking and food production, making their oxidative stability a matter of paramount importance. Oxidative stability affects product quality, shelf life, nutritional value, and health benefits. Accelerated oxidative stability tests have emerged to address these challenges more efficiently. Therefore, the objective of the current study was to evaluate the oxidative stability of five edible oils at consistent 90°C: Fish Oil (FO), Coconut Oil (CO), Rice Bran Oil (RBO), Sunflower Oil (SFO) and Palm Oil (PO). Materials and Methods: Edible oils were procured from the local market. Fish Oil (FO) was acquired from Janatha Aqua products, the oxidative stability of oils was evaluated by using OXITEST apparatus. Results: The observed results revealed distinct oxidative stability profiles for each oil. CO exhibited the highest stability with an Oxidation Induction Time (OIT) of 136 hours and 38 minutes, highlighting its suitability for high-temperature cooking. PO and RBO showed moderate stability (OIT: 49h 11m and 26h 15m). SFO displayed lower stability (OIT: 10h 9m), while FO was the least stable (OIT: 54m) due to its high unsaturated fatty acid content. Conclusion: Collectively, the OXITEST provides valuable insights into the oxidative stability of fats and oils, standing out for its real-time, accelerated testing capabilities, and providing faster insights into oxidation behaviour compared to traditional methods.
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Rajak, Upendra, and Tikendra Nath Verma. "Effect of emission from ethylic biodiesel of edible and non-edible vegetable oil, animal fats, waste oil and alcohol in CI engine." Energy Conversion and Management 166 (June 2018): 704–18. http://dx.doi.org/10.1016/j.enconman.2018.04.070.
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Sanchez-Salvador, Jose Luis, Ana Balea, M. Concepcion Monte, Angeles Blanco, and Carlos Negro. "Pickering Emulsions Containing Cellulose Microfibers Produced by Mechanical Treatments as Stabilizer in the Food Industry." Applied Sciences 9, no. 2 (January 21, 2019): 359. http://dx.doi.org/10.3390/app9020359.
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Pickering emulsions are emulsions stabilized by solid particles, which generally provide a more stable system than traditional surfactants. Among various solid stabilizers, bio-based particles from renewable resources, such as micro- and nanofibrillated cellulose, may open up new opportunities for the future of Pickering emulsions owing to their properties of nanosize, biodegradability, biocompatibility, and renewability. The aim of this research was to obtain oil-in water (O/W) Pickering emulsions using cellulose microfibers (CMF) produced from cotton cellulose linters by mechanical treatment through a high-pressure homogenizer. The O/W Pickering emulsions were prepared with different O/W ratios by mixing edible oil (sunflower oil) with water containing CMF at concentrations of up to 1.0 wt%. The apparent viscosity of the separated emulsion phase was measured. Results showed the feasibility of using low concentration of CMF for preparing and stabilizing Pickering emulsions, with the apparent viscosity of the emulsion phase increasing 60–90 times with respect to the sunflower oil, for a shear rate of 1 s−1. In addition, theoretical nutrition facts of the emulsions were calculated and compared with other fats used in foods, showing that they can be a promising low-calorie product containing dietary fiber, replacing trans and saturated fats in foods.
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Muflih, M. H., and A. Syarifuddin. "The effect of carrageenan-gluten ratio and garlic essential oil concentration on physical, mechanical, and antimicrobial properties of edible film." IOP Conference Series: Earth and Environmental Science 1230, no. 1 (September 1, 2023): 012165. http://dx.doi.org/10.1088/1755-1315/1230/1/012165.
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Abstract Edible film can be made from natural polymers, such as fats, proteins, and polysaccharides. The combination of polysaccharides and proteins has the potential to form a film, it can improve the mechanical properties and physical properties of the film based on the complex structure formed. Furthermore, to improve the barrier properties by obstructing water vapour transmission and preventing the proliferation of spoilage microorganisms in food, it is important to present both hydrophobic substances and active compounds extracted from essential oils. This research aimed to find out the best formulation of gluten and garlic essential oil on the physical, mechanical, and bacteria-inhibitory properties of edible film. The method used in this research is the edible film made by combining carrageenan and gluten in several concentrations (7,5%; 10%; and 12,5%) and the addition of garlic essential oil at different concentrations (0%, 2%, and 4%), then observations were made on several test parameters such as solubility in water, thickness, water vapor transmission rate, tensile strength, and antibacterial properties of the film. Results obtained in the research demonstrated that the finest edible film treatment was found in addition of 12.5% gluten and addition of 4% garlic essential oil with the results of solubility parameter of 40.57% thickness of 0.73 mm tensile strength of 0.0009 N/mm2 and WVTR of 21.856 g/h/m2 and antibacterial properties against E. coli bacteria of 26.93 mm and against S. aurerus bacteria of 33.76 mm. This research concluded the addition of gluten and garlic oil could improve physical, mechanical, and antimicrobial properties edible film.
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Gündüz, A. O., M. M. Ceylan, and A. Baştürk. "3-MCPD and glycidol levels in edible oils and fats obtained from local markets in Türkiye." Grasas y Aceites 74, no. 2 (May 25, 2023): e501. http://dx.doi.org/10.3989/gya.0333221.
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In this study, it was aimed to determine the 3-MCPD and glycidol levels in 9 types (46 brands) of edible fat and oil offered for sale in markets located in Türkiye. 3-MCPD and glycidol levels were determined by making some modifications to the DGF C VI 18 (10) method. The highest levels of 3-MCPD and glycidol levels were detected in hazelnut oils, riviera olive oils, margarines, and shortenings. As expected, these contaminants were not observed in extra-virgin olive oils, while they were detected at low levels in fish oils. The highest 3-MCPD levels were found in the range of 0.06-2.12 mg·kg-1 in hazelnut oil, 0.16-1.69 mg·kg-1 in riviera olive oils, and 0.17-1.17 mg·kg-1 in margarines. The highest glycidol levels were found in the shortenings in the range of 1.98-6.46 mg·kg-1, followed by hazelnut oil (0.54-2.63 mg·kg-1) and riviera olive oil (0.19-3.53 mg·kg-1).
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Vintila, Iuliana. "Smart Engineering and Energy Saving Management in Edible Oil Processing Technology and Speciality Fats Industrial Application." Advanced Materials Research 837 (November 2013): 228–33. http://dx.doi.org/10.4028/www.scientific.net/amr.837.228.
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The present paper research performs an overwieved study regarding the engineering activities involved in the industrial design of the edible oil plant units. The objectives of the proposed smart engineering plan were to increase the oil extractability in the condition of process performance analysis of total integrated manufacturing facility, flexible tailor-made production, financial performance analysis and ecological industrial processing. Modern manufacturing operation via mechanical method of oilseeds pre-pressing associated with performant oilseeds preparation (drying, craking, dehulling, flaking) were considered to be analysed in the smart engineering for tailor-made end-product of higher commercial quality.
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Vidrih, R., S. Vidakovič, and H. Abramovič. "Biochemical parameters and oxidative resistance to thermal treatment of refined and unrefined vegetable edible oils." Czech Journal of Food Sciences 28, No. 5 (October 14, 2010): 376–84. http://dx.doi.org/10.17221/202/2008-cjfs.
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In human nutrition fats are physiologically important food constituents but also the components most liable to oxidative degradation. The oils included in the study were refined (sunflower, extra-sunflower, soybean, and rapeseed) as well as unrefined (olive and pumpkin-seed) oils. The aim of our study was to determine the fatty acid composition, tocopherol content, and quality parameters such as the free fatty acid content, peroxide value, and induction time. Extra virgin olive oil had the highest average peroxide value, while unrefined pumpkin seed oil had the lowest one. The acid value of the unrefined oils was higher on average than that of the refined oils. Soybean oil had the highest total tocopherol content and extra virgin olive oil the lowest one. The refined oils with higher contents of saturated and monounsaturated fatty acids and lower polyunsaturated fatty acid contents had a high oxidative stability. A negative correlation has been found in the oils between the induction time and polyunsaturated fatty acid content. Among the oils investigated, unrefined pumpkin seed oil was the most oxidatively stable, the other oils following in the decreasing order: extra virgin olive > high oleic sunflower > rapeseed > soybean > sunflower oil. The oxidative stability of the unrefined oils was better than that of the refined oils.
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Ullah, Javid, Mian Hamayoun ., Taufiq Ahmad ., M. Ayub ., and M. Zafarullah . "Effect of light, natural and synthetic antioxidants on stability of edible oil and fats." Asian Journal of Plant Sciences 2, no. 17 (August 15, 2003): 1192–94. http://dx.doi.org/10.3923/ajps.2003.1192.1194.
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Ciaccheri, Leonardo, Barbara Adinolfi, Andrea Azelio Mencaglia, and Anna Grazia Mignani. "Bluetooth-Connected Pocket Spectrometer and Chemometrics for Olive Oil Applications." Foods 11, no. 15 (July 29, 2022): 2265. http://dx.doi.org/10.3390/foods11152265.
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Unsaturated fatty acids are renowned for their beneficial effects on the cardiovascular system. The high content of unsaturated fatty acids is a benefit of vegetable fats and an important nutraceutical indicator. The ability to quickly check fat composition of an edible oil could be advantageous for both consumers and retailers. A Bluetooth-connected pocket spectrometer operating in NIR band was used for analyzing olive oils of different qualities. Reference data for fatty acid composition were obtained from a certified analytical laboratory. Chemometrics was used for processing data, and predictive models were created for determining saturated and unsaturated fatty acid content. The NIR spectrum also demonstrated good capability in classifying extra virgin and non-extra virgin olive oils. The pocket spectrometer used in this study has a relatively low cost, which makes it affordable for a wide class of users. Therefore, it may open the opportunity for quick and non-destructive testing of edible oil, which can be of interest for consumer, retailers, and for small/medium-size producers, which lack easy access to conventional analytics.
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Akterian, Stepan Garo, and Eliza Akterian. "Оleogels – Types, Properties and Their Food, and Other Applications." Food Science and Applied Biotechnology 5, no. 1 (March 18, 2022): 1. http://dx.doi.org/10.30721/fsab2022.v5.i1.156.
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This review aims to reveal a modality for transforming liquid vegetable oils into semi-solid forms as their mechanical properties can vary from viscous and thick liquids to hard and elastic solids. The edible oleogels are an alternative replacer of undesirable trans and saturated fats. They are porous materials with self-assembled and three-dimensional gel network. Large amount of a continuous edible liquid-oil phase can be entrapped physically and stored in this gel structure. The bigels are a variety of oleogels and they represent two-phase emulsions, containing both oil-based oleogels and water-based hydrogels. The edible oleogels are composed by a structurant substance of food grade in a low concentration, below 10 %. Some of their featured properties are: (i) improved viscosity, spreadability and some of them are semisolid, translucent with semi-crystalline structure; (ii) high physical and structural stability combined with high oil binding capacity; (iii) high-temperature stability, but some of them are thermo-reversible; (iv) higher oxidative stability of oil and the chemical stability of active lipophilic compounds incorporated; (v) microbiological stability. Their more remarkable food applications are chocolates, processed meat products, margarine spreads and shortening. Their combination with other promising techniques raises up new perspectives for structural engineering of foods. There are also outlined other applications of oleogels in cosmetic and pharmaceutical formulations; for engineering purposes and environmental protection. The general limitations, some challenges in the development of new products, their commercialization are also divulged.
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Meseldzija, Sladjana, Jovana Ruzic, Jelena Spasojevic, Milan Momcilovic, Arash Moeini, Gustavo Cabrera-Barjas, and Aleksandra Nesic. "Alginate Cryogels as a Template for the Preparation of Edible Oleogels." Foods 13, no. 9 (April 23, 2024): 1297. http://dx.doi.org/10.3390/foods13091297.
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A high consumption of solid fats is linked to increased inflammation and a risk of cardiovascular diseases. Hence, in recent years, there has been increasing interest in the development of oleogels as a fat substitute in food products. Oleogels are edible gels that contain a large amount of liquid oils entrapped in a 3D network and that can potentially be applied to spreads, bakery goods, meat, and dairy products in order to lower their saturated fat content while maintaining a desirable food texture and mouthfeel. In this work, alginate cryogels were studied as templates for three different edible oils in the process of oleogel formation. Two different freezing regimes to obtain cryogels were employed in order to evaluate better the textural and morphological capabilities of cryogels to adsorb and retain edible oils. It was shown that rapid freezing in liquid nitrogen produces alginate cryogels with a lower density, higher porosity, and a greater ability to adsorb the tested oils. The highest uptake and holding oil capacity was achieved for olive oil, which reached a value of 792% and 82%, respectively. The best chewiness was found for an oleogel containing olive oil, whereas oleogels with the other two tested oils showed better springiness. Hence, the results presented in this work demonstrated that alginate-based cryogels can be effectively used as templates for oleogels and potentially find applications in the food industry.
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Firestone, David. "Direct Graphite Furnace–Atomic Absorption Method for Determination of Lead in Edible Oils and Fats: Summary of Collaborative Study." Journal of AOAC INTERNATIONAL 77, no. 4 (July 1, 1994): 951–54. http://dx.doi.org/10.1093/jaoac/77.4.951.
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Abstract The IUPAC Commission on Oils, Fats, and Derivatives undertook development of a method and collaborative study for the determination of lead in oils and fats by direct graphite furnace–atomic absorption spectrophotometric method. Various types of graphite furnaces were used with or without platform. Twenty-three collaborators from 12 countries participated in the study. The materials tested were edible oils (soybean oil) and fats (cocoa butter) containing lead at 3 concentration levels (low, medium, and high). Each level was represented by 2 batches provided in duplicate (blind coded), so that each collaborator received a total of 24 test samples. Collaborators were instructed to analyze each in duplicate and report both results. Twenty collaborators returned the results of the study. After data from laboratories that did not follow the instructions were excluded, only 16 sets of data were evaluated statistically. The method for determination of lead in oils and fats by direct graphite furnace–atomic absorption spectrophotometry has been adopted first action by AOAC INTERNATIONAL as an IUPAC–AOCS–AOAC method.
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Stepova, K., and O. Derun. "BEST PRACTICE APPROACH FOR WASTEWATER MANAGEMENT IN THE EDIBLE OIL INDUSTRY." Bulletin of Lviv State University of Life Safety 19 (October 3, 2019): 128–32. http://dx.doi.org/10.32447/20784643.19.2019.15.
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Abstract. The capacity growth of the edible oil enterprises at the present stage of development leads to the formation of huge amounts of used water, which form the production wastewater. The main pollutants are organic substances, mainly fat. The existing treatment plants are not able to remove them from the water up to the level of sanitary requirements. These pollutants cause the processes of decay, water blooming, infection with pathogenic bacteria and, as a result, adversely affect the fauna and flora. For many enterprises in the industry, proper wastewater treatment is a significant problem. In industry, in order to reduce the amount of water used, and improve the quality and/or quantity of the effluent, it is strongly recommended that a ‘best practice’ approach is adopted, where avoidance of water usage is the most desirable, and disposal of wastewater the least desirable practice. Aim of the study. To propose measures for reducing the impact of edible oil industry on the state of surface wa-ter basing on the Best practice approach. 132 Вісник ЛДУБЖД, №19, 2019 As a result of the studies, the increase of the pollutants content in river water after the wastewater discharge of the edible oil production was revealed. In particular, the content of nitrite, nitrate and ammonium nitrogen, hydrocar-bons, chlorides and sulfates, fats and oils increased; the total iron content increased 10 times. The phosphates, petrole-um products and surfactants were defined.Suggested measures for optimising water efficiency in the edible oil industry include: physical refining, continuous deodorization, cleaning in place, recovery of heat condensates, equipment upgrade, dry clean-up techniques, cooling towers, blowdown wastewater recycling, installation of water meters, education of staff, re-use water, re-use treated effluent.
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Wazed, M. A., S. Yasmin, P. Basak, A. Hossain, M. M. Rahman, M. R. Hasan, M. M. Khair, and M. N. Khatun. "Evaluation of physicochemical parameters of edible oils at room temperature and after heating at high temperature." Food Research 7, no. 4 (August 3, 2023): 91–100. http://dx.doi.org/10.26656/fr.2017.7(4).900.
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Edible oils and fats are recognized as vital constituents of our daily diet and contribute significantly to the regulation of different body functions. Edible oil quality is largely determined by physicochemical characteristics and sensory evaluation due to its nature and processing procedure. The present study includes evaluation of different physicochemical parameters of soybean, palm, mustard and bran oil at room temperature and after heating at 180oC for 10 mins using different analytical methodologies. These properties were studied to evaluate the compositional quality of oils and also to investigate the effect of heating as it ultimately changes the physicochemical and sensory properties of the oil. Results revealed that there was a significant difference in physicochemical parameters among four types of oils before and after heating. Peroxide, free fatty acid and acid value were increased with the increase of temperature at 180oC. The iodine value was highest in soybean oil (133.17 mg/g), followed by mustard oil (110.59 mg/g) but was lowest in palm oil (46.18 mg/g). In addition, saponification value was found to be 187.1, 202.39, 191.38 and 181.6 mg/g in soybean, palm, mustard and bran oil, respectively. The study also indicated that the L*, a* and b* values of oil decreased significantly with heating temperature. However, sensory evaluation results also found that soybean oil and bran oil were more preferable to cooking than the other two oils. Taking consideration of all parameters the study concluded that soybean oil and bran oil had the superior quality to other samples.
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Zulqarnain, Muhammad Ayoub, Mohd Hizami Mohd Yusoff, Muhammad Hamza Nazir, Imtisal Zahid, Mariam Ameen, Farooq Sher, Dita Floresyona, and Eduardus Budi Nursanto. "A Comprehensive Review on Oil Extraction and Biodiesel Production Technologies." Sustainability 13, no. 2 (January 15, 2021): 788. http://dx.doi.org/10.3390/su13020788.
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Dependence on fossil fuels for meeting the growing energy demand is damaging the world’s environment. There is a dire need to look for alternative fuels that are less potent to greenhouse gas emissions. Biofuels offer several advantages with less harmful effects on the environment. Biodiesel is synthesized from the organic wastes produced extensively like edible, non-edible, microbial, and waste oils. This study reviews the feasibility of the state-of-the-art feedstocks for sustainable biodiesel synthesis such as availability, and capacity to cover a significant proportion of fossil fuels. Biodiesel synthesized from oil crops, vegetable oils, and animal fats are the potential renewable carbon-neutral substitute to petroleum fuels. This study concludes that waste oils with higher oil content including waste cooking oil, waste palm oil, and algal oil are the most favorable feedstocks. The comparison of biodiesel production and parametric analysis is done critically, which is necessary to come up with the most appropriate feedstock for biodiesel synthesis. Since the critical comparison of feedstocks along with oil extraction and biodiesel production technologies has never been done before, this will help to direct future researchers to use more sustainable feedstocks for biodiesel synthesis. This study concluded that the use of third-generation feedstocks (wastes) is the most appropriate way for sustainable biodiesel production. The use of innovative costless oil extraction technologies including supercritical and microwave-assisted transesterification method is recommended for oil extraction.
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Olajide, Mustapha Aliru, Adepoju Adenike Rashidat, and Fadipe Victor Olugbenga. "A rapid reversed-phase thin layer chromatographic detection protocol for adulteration in some edible fats and oils food formulation." Nigerian Journal of Technological Research 16, no. 2 (May 24, 2021): 48–51. http://dx.doi.org/10.4314/njtr.v16i2.8.
Full textAbstract:
The problems of adulteration in the vegetable oil and fat have been the major draw backs in the food products formulation, in spite of the various adulteration detection methods in different applications that have been reported. However, the detection tools that can be fast and reliable for the routine analysis necessitated the current work. The two groups of three different samples: vegetable fat containing sample (Blue Band, Golden Penny, La Prairie Classic) and animal fat containing samples (Kell Salad Cream, Crosse & Blackwell and Nola) was used for the purity check using the reversed phased - thin layer chromatographic (RPTLC) method of analysis were developed. The average Rf ratio of 0.95 and 0.92, found for the vegetable and animal fat groups were reported, respectively. The Rf = 0.03 difference between the two groups indicated the presence of sistosterol (plant sterol) and cholesterol (animal sterol), an improvement over color detection methods to screen oils and fats to ascertain purity.
Keywords: Sistosterol, Cholesterol, Adulteration, Animal fat, Vegetable oil
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H, Herlina, and Karnirius Harefa. "SPENT EDIBLE OIL SOAP ANALYSIS ON CHEMICAL PRACTICUM ACTIVITIES IN SMA HARAPAN III DELI SERDANG." JURNAL PENGMAS KESTRA (JPK) 2, no. 1 (June 30, 2022): 11–15. http://dx.doi.org/10.35451/jpk.v2i1.1038.
Full textAbstract:
Spent edible oil is the result of repeated frying that is mostly done in the fast food industry or in household activities and generally this used cooking oil is disposed of as waste that pollutes the waters in the environment. Spent edible oil is a good ingredient for soap making because its raw material is relatively cheaper than most oils. In a simple laboratory study conducted by students of SMA Harapan III Deli Serdang, soap was made from used cooking oil using alkaline NaOH. The saponification process was carried out using used edible oil soap 0.3 parts by mass ratio of NaOH at a concentration of 30% and 1 part of used edible oil bleached with activated charcoal. The analysis of edible oil soap that has been made by determinate the value of free alkali with acid-base titration method and foam stability test. The results obtained from the determination of the foam test provide foam stability of 83.3% and free alkali content of 0.211%. This soap provides a fairly stable foam stability, but it still feels hot in the hands due to the alkaline NaOH that is used not completely soaped in the washing process. The use of edible oil into soap by students can increase knowledge and can be applied to overcome environmental pollution due to the disposal of edible oil into the environment.