Relevant bibliographies by topics / Oils and fats

Academic literature on the topic 'Oils and fats'

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Published: 4 June 2021
Last updated: 29 July 2024

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Journal articles on the topic "Oils and fats"

1

Stodtko, Tiffany N., and Wendy J. Dahl. "Facts about Fats and Oils." EDIS 2016, no. 4 (June 3, 2016): 4. http://dx.doi.org/10.32473/edis-fs281-2016.

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Fats and oils are important for good health. Fats provide your body with energy while oils are needed in the diet in small amounts because they are a major source of Vitamin E, which has antioxidant properties. This 4-page fact sheet describes the different types of fats and oils and tips for choosing the healthiest types. Written by Tiffany N. Stodtko and Wendy J. Dahl, and published by the Food Science and Human Nutrition Department, June 2016. FSHN16-3/FS281: Facts about Fats and Oils (ufl.edu)
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Yamamoto, Yukihiro. "Oils and Fats." Oleoscience 22, no. 8 (2022): 413–17. http://dx.doi.org/10.5650/oleoscience.22.413.

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Firestone, David. "Fats and Oils." Journal of AOAC INTERNATIONAL 82, no. 2 (March 1, 1999): 463–66. http://dx.doi.org/10.1093/jaoac/82.2.463.

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Firestone, David. "Oils and Fats." Journal of AOAC INTERNATIONAL 72, no. 1 (January 1, 1989): 80–83. http://dx.doi.org/10.1093/jaoac/72.1.80.

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Firestone, David. "Oils and Fats." Journal of AOAC INTERNATIONAL 74, no. 1 (January 1, 1991): 128–31. http://dx.doi.org/10.1093/jaoac/74.1.128.

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Firestone, David. "Fats and Oils." Journal of AOAC INTERNATIONAL 75, no. 1 (January 1, 1992): 109–11. http://dx.doi.org/10.1093/jaoac/75.1.109a.

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Firestone, David. "Fats and Oils." Journal of AOAC INTERNATIONAL 76, no. 1 (January 1, 1993): 133–36. http://dx.doi.org/10.1093/jaoac/76.1.133.

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Firestone, David. "Fats and Oils." Journal of AOAC INTERNATIONAL 77, no. 1 (January 1, 1994): 151–54. http://dx.doi.org/10.1093/jaoac/77.1.151a.

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Firestone, David. "Fats and Oils." Journal of AOAC INTERNATIONAL 78, no. 1 (January 1, 1995): 150–55. http://dx.doi.org/10.1093/jaoac/78.1.150.

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Firestone, David. "Fats and Oils." Journal of AOAC INTERNATIONAL 79, no. 1 (January 1, 1996): 216–20. http://dx.doi.org/10.1093/jaoac/79.1.216.

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Dissertations / Theses on the topic "Oils and fats"

1

Zamani, Younes. "Determination of physical characteristics of food fats." Thesis, National Library of Canada = Bibliothèque nationale du Canada, 1998. http://www.collectionscanada.ca/obj/s4/f2/dsk1/tape10/PQDD_0007/MQ44324.pdf.

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Brekke, Sarah. "Trans-free fats and oils: chemistry and consumer acceptance." Kansas State University, 2013. http://hdl.handle.net/2097/16268.

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Master of Science
Department of Food Science
Delores Chambers
Research has shown that trans fat consumption increases the levels of low-density lipoprotein (LDL) and has a direct correlation to the incidence of heart disease. It is now widely believed that trans fat intake adversely affects the health of consumers. A Food and Drug Administration (FDA) ruling, effective January 1, 2006, required declaration of trans fat content on all Nutrition Facts labels of food products. Around the same time local governments, such as the city of New York, and some restaurants followed suit by eliminating trans fats from their menus. The food industry’s initial concern with trans fat elimination/reduction was the loss of some functionality such as shelf life, stability, and creaming ability with trans-free fats and oils. Researchers are working to develop new trans-free fats and oils that do not have negative sensory properties and maintain the functionality of traditionally hydrogenated oils when used in baked and fried goods. This is an overview of the chemistry, health risks, and research that has been performed to either reduce or eliminate trans fats in food products.
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Lazarick, Kelsey. "Cause of color component formation in oils during frying." Thesis, Lethbridge, Alta. : University of Lethbridge, Dept. of Chemistry and Biochemistry, c2012, 2012. http://hdl.handle.net/10133/3303.

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Color formation in oils during frying is one of the most noticeable degradation reactions that occur in the frying oil. Degradation reactions cause formation of products that positively and negatively impact the nutritional and sensory qualities of both the food being fried and the frying oil. The origins of these pigment forming reactions in the oil and the factors affecting these reactions are not well understood. Assessments of the mechanisms, the components involved and external conditions affecting oil darkening were conducted. The effect of basic food ingredients, commercially sold and laboratory formulated breading and battering, preformed lipid hydroperoxides and phospholipids on color formation and oil degradation of the frying oil were investigated. Protein products, specifically whey protein, caused both the fastest darkening and thermo-oxidative deterioration of the frying oil. This breakdown was aided further through the addition of minor food materials such as glucose and amino acids as well as lipid hydroperoxides in concentrations greater than 5 % of the frying oil. Nonenzymatic browning is the main reaction causing color formation in the frying oil and utilizes carbonyls from the food product such as starches, sugars and lipid oxidation products as starting materials alongside amino groups from proteins and amino acids. Breading ingredients contributed to oil color formation due to particles from the food crust breaking off into the frying oil to further accelerate browning reactions. Increasing the temperature of the frying oil provided additional stimulus for color forming and thermo-oxidative reactions to progress at a faster rate.
xv, 184 leaves : ill. ; 29 cm
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Aladedunye, Adekunle Felix. "Inhibiting thermo-oxidative degradation of oils during frying." Thesis, Lethbridge, Alta. : University of Lethbridge, Dept. of Chemistry and Biochemistry, 2011, 2011. http://hdl.handle.net/10133/3257.

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The present study sought for practical ways to improve the frying performance of oils without compromising the availability of the essential fatty acids and nutraceuticals. To this end, the influence of temperature, oxygen concentrations, and compositions of minor components on frying performance was investigated. A novel frying protocol, utilizing carbon dioxide blanketing, was developed and found to significantly improve the performance of the frying oil. Optimizing both the amounts and the compositions of endogenous minor components also improved the performance of the frying oil. Twenty one novel antioxidants were synthesized and evaluated under frying and storage conditions. Antioxidant formulations consisting of a combination of endogenous and synthesized antioxidants were developed and tested in an institutional frying operation. A rapid and effective frying test was developed to assess the frying performance of oils and applied antioxidants. Furthermore, a novel procedure for direct hydroxynonenal analysis in frying oil was developed.
xx, 249 leaves; 29 cm
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Ziniades, Catherine. "The development of an industrial process to produce AC γ-linolenic acid using Choanephora cucurbitarum." Master's thesis, University of Cape Town, 1990. http://hdl.handle.net/11427/22047.

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Bibliography: pages 163-169.
The objective of this work was to produce γ-linolenic acid (γLA) using a fungus in submerged fermentation. Selection work was aimed at identifying a fungal strain capable of yielding a high level of γLA in an industrial fermentation. Thirty-nine fungal strains were screened under shake flask conditions. The major criteria used in evaluating these strains were, the yield of γLA per unit volume (g/l) and γLA as a percentage of fatty acids, which is important in the downstream processing of γLA . Other parameters of industrial importance such as strain handling and the fatty acid profile were also considered. Eleven fungi in the order Phycomycetes were identified after initial screening. From these fungi, a strain of Choanephora cucurbitarum was found to give superior γLA yields. c. cucurbitarum produced γLA yields of 331mg/l and 674mg/l in shake flask and laboratory fermenters respectively. This strain had other industrially beneficial qualities such as good sporulation, a good biomass of 22, 5g/l and a relatively high yield of γLA of 2,99g/100g dry matter. Subsequently a Zygorhynchus heterogamus strain was found to give similar yields of γLA to c. cucurbitarum. z. heterogamus also had a high γLA : linoleic acid ratio which aids the purification of γLA . This is the first known report of a high level of γLA in the genus Zygorhynchus. The industrial development of γLA production by Zygorhynchus is not reported.
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Lamb, Kelsey Ellen. "THE SURVIVAL OF VARIOUS PATHOGENIC ORGANISMS IN FATS AND OILS." UKnowledge, 2017. http://uknowledge.uky.edu/animalsci_etds/72.

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The research within this thesis sought to determine the ability of various animal derived fats and plant derived oils to support the survival of several pathogenic cocktails over a multitude of storage times. The Salmonella study explored the survival rate of a four strain Salmonella cocktail in beef tallow, pig lard, duck fat, coconut oil, and extra virgin olive oil over seven days at 26˚C and 37˚C storage. The animal fats and the coconut oil supported the survival of the bacteria until the conclusion of the study. The Shiga-toxin producing Escherichia coli study explored the survival rate of a five strain STECs cocktail in extra virgin olive oil over seven days at 26˚C and 37˚C storage. The two Listeria studies explored the survival rate of a four strain Listeria monocytogenes cocktail in extra virgin olive oil over several time periods with different frequencies of sample mixing. In vitro, all genuses showed a 2.5-log cfu/mL to ≥ 7-log cfu/mL reduction in the extra virgin olive oil by the conclusion of the experiments. Extra virgin olive oil was then applied to cooked pork tenderloin, cheddar cheese snack squares, and turkey lunchmeat in hopes of inhibiting the L. monocytogenes cocktail. No reduction was observed.
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McGill, Jeremy Parker Firman Jeffre D. "Effect of high peroxide value fats on performance of broilers in normal and immune challenged states." Diss., Columbia, Mo. : University of Missouri--Columbia, 2009. http://hdl.handle.net/10355/6471.

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Title from PDF of title page (University of Missouri--Columbia, viewed on Feb 18, 2010). The entire thesis text is included in the research.pdf file; the official abstract appears in the short.pdf file; a non-technical public abstract appears in the public.pdf file. Thesis advisor: Dr. Jeffre D. Firman. Includes bibliographical references.
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Tu, Qingshi. "Fats, Oils and Greases to Biodiesel: Technology Development and Sustainability Assessment." University of Cincinnati / OhioLINK, 2015. http://rave.ohiolink.edu/etdc/view?acc_num=ucin1448037796.

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Jia, Huanfei. "Pretreatment of wastewater containing fats and oils using an immobilized enzyme." Thesis, Curtin University, 2002. http://hdl.handle.net/20.500.11937/448.

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This thesis investigates an application of immobilized lipase for pre-treating wastewater containing fats and oils, which is difficult to treat practically. The kinetics of soluble lipase was studied for establishing background of the lipase. The immobilization of lipase was adopted in order to repeatedly use the expensive lipase. The developed immobilization methods were based on the characteristics of carriers, but covalent bonding of lipase was preferred because of strong adsorption nature. Three types of materials, nylon membrane and polystyrene-divinylbenzene and silica gel beads, were used for studying the lipase immobilization characteristics. The lipase from Canada rugosa was chosen because of its relatively high catalytic activity and commercial availability. The oily wastewater sources used were a simulated mixture of olive oil and distilled water as well as actual restaurant oily wastewater. A packed bed reactor packed with immobilized lipase was suitable for the study. Moreover, a comparative study of anaerobic digestion of lipase treated and un-treated oily wastewater was undertaken to evaluate the efficiency of the lipase pre-treatment method due to lack of the relevant literature in the enzymatic wastewater treatment field. The kinetics of lipase catalyzed hydrolysis reactions was investigated in a stirred tank reactor. The experimental results confirmed that the lipase catalyzed reaction obeyed Michaelis-Menten model. The optimal pH and temperature of the lipase catalysed hydrolysis reaction were 7 and 37°C, respectively. The conversion of oil to fatty acid was dependent on the reaction time and mass of the enzyme used. The lipase activities depended on the concentrations of some selected additives. Calcium ion improved lipase activity significantly amongst the additives used.The immobilization of lipase was carried out using different materials, nylon membranes, polystyrene-divinylbenzene beads, and silica gel. Covalent adsorption was simple and successful for immobilizing the lipase onto nylon membrane which was pre-treated with HC1 solution for releasing amino groups. The adsorption of lipase was completed after only a 2-hour reaction time. It was much more practical for this shorter adsorption time (2 hours) rather than the 24 hours required for physical capillary adsorption of lipase. The properties of the immobilized lipase and the performance of the reactors we compared amongst the soluble and immobilized lipase forms. The immobilization, particularly for covalent bonding, made lipase more resistant to thermal deactivation. It was evident that the optimum temperature was shifted from 37°C for the soluble lipase to 45 and 40°C for immobilized lipase adsorbed onto nylon and polystyrene-divinylbenzene beads, respectively. The immobilized lipase could be used repeatedly with only little activity loss. The repeatedly operational stability made the reuse of the immobilized lipase possible. Comparison was also made between two types of beads, polystyrene-divinylbenzene beads and silica gels. Though polystyrene-divinylbenzene beads showed higher lipase activity and shorter adsorption time when compared to silica gels, the forme beads were not suggested for large scale study because of high cost of the beads. On improvement achieved in this work was that the 24 hours required for silanization of silica gel was reduced to only a few hours using evaporating 3-APTES in acetone instead of refluxing 3-APTES in toluene.It is worthwhile to point out that much higher enzyme activity was obtained using the packed bed reactor as against the membrane reactor when aqueous oil emulsion was fed into the reactors. The lipase activity was 64.2% of soluble lipase activity for the immobilized lipase in the packed reactor but its activity was hardly detectable in the membrane reactor. Moreover, the operation of the packed bed reactor solved the of separating problem that severely hampered the lipase catalytic activity in the membrane reactor in aqueous phase. This result suggests that the packed bed reacts with the immobilized lipase is applicable in treating oily wastewater. The intrinsic parameters, Vmax and Km, were evaluated to study the internal diffusional effects of the porous spherical silica gel on the immobilized lipase. The changes of Vmax and Km for the immobilized lipase from those of the soluble lipase indicated that some alteration in the lipase intrinsic properties was caused by the immobilization of lipase. However, the magnitude of Thiele modulus suggested the immobilized lipase was most likely reaction controlling. In addition, good agreement for Vmax and Km from experiments and numerical model estimations seemed to suggest that the numerical model could be used for estimating Vmax and Km for the immobilized lipase.An application was tried for conducting the hydrolysis of oily restaurant wastewater by soluble and the immobilized lipase. Enzyme activity of both forms was severely inhibited by the oily wastewater. The enzymatic activity was only 20% and 15% for soluble and the immobilized lipase, respectively, when compared to the initial activity value for the hydrolysis of olive oil by soluble lipase. Evaluation of the efficiency for the proposed lipase pre-treatment method was carried out by monitoring the performance of two anaerobic digesters. These two digesters were fed with lipase treated and untreated restaurant wastewater that was neutralised with KOH solution prior to feeding. The oil-floating problem was minimised by this saponification of fatty acids with potassium hydroxide. However, there was no clear sign of an improvement for the treatment efficiency of the anaerobic digesters in terms of COD removal and methane production rate resulted in digesting lipase treated oily wastewater when compared to the one without lipase pre-treatment.
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10

Jia, Huanfei. "Pretreatment of wastewater containing fats and oils using an immobilized enzyme." Curtin University of Technology, Department of Chemical Engineering, 2002. http://espace.library.curtin.edu.au:80/R/?func=dbin-jump-full&object_id=13326.

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This thesis investigates an application of immobilized lipase for pre-treating wastewater containing fats and oils, which is difficult to treat practically. The kinetics of soluble lipase was studied for establishing background of the lipase. The immobilization of lipase was adopted in order to repeatedly use the expensive lipase. The developed immobilization methods were based on the characteristics of carriers, but covalent bonding of lipase was preferred because of strong adsorption nature. Three types of materials, nylon membrane and polystyrene-divinylbenzene and silica gel beads, were used for studying the lipase immobilization characteristics. The lipase from Canada rugosa was chosen because of its relatively high catalytic activity and commercial availability. The oily wastewater sources used were a simulated mixture of olive oil and distilled water as well as actual restaurant oily wastewater. A packed bed reactor packed with immobilized lipase was suitable for the study. Moreover, a comparative study of anaerobic digestion of lipase treated and un-treated oily wastewater was undertaken to evaluate the efficiency of the lipase pre-treatment method due to lack of the relevant literature in the enzymatic wastewater treatment field. The kinetics of lipase catalyzed hydrolysis reactions was investigated in a stirred tank reactor. The experimental results confirmed that the lipase catalyzed reaction obeyed Michaelis-Menten model. The optimal pH and temperature of the lipase catalysed hydrolysis reaction were 7 and 37°C, respectively. The conversion of oil to fatty acid was dependent on the reaction time and mass of the enzyme used. The lipase activities depended on the concentrations of some selected additives. Calcium ion improved lipase activity significantly amongst the additives used.
The immobilization of lipase was carried out using different materials, nylon membranes, polystyrene-divinylbenzene beads, and silica gel. Covalent adsorption was simple and successful for immobilizing the lipase onto nylon membrane which was pre-treated with HC1 solution for releasing amino groups. The adsorption of lipase was completed after only a 2-hour reaction time. It was much more practical for this shorter adsorption time (2 hours) rather than the 24 hours required for physical capillary adsorption of lipase. The properties of the immobilized lipase and the performance of the reactors we compared amongst the soluble and immobilized lipase forms. The immobilization, particularly for covalent bonding, made lipase more resistant to thermal deactivation. It was evident that the optimum temperature was shifted from 37°C for the soluble lipase to 45 and 40°C for immobilized lipase adsorbed onto nylon and polystyrene-divinylbenzene beads, respectively. The immobilized lipase could be used repeatedly with only little activity loss. The repeatedly operational stability made the reuse of the immobilized lipase possible. Comparison was also made between two types of beads, polystyrene-divinylbenzene beads and silica gels. Though polystyrene-divinylbenzene beads showed higher lipase activity and shorter adsorption time when compared to silica gels, the forme beads were not suggested for large scale study because of high cost of the beads. On improvement achieved in this work was that the 24 hours required for silanization of silica gel was reduced to only a few hours using evaporating 3-APTES in acetone instead of refluxing 3-APTES in toluene.
It is worthwhile to point out that much higher enzyme activity was obtained using the packed bed reactor as against the membrane reactor when aqueous oil emulsion was fed into the reactors. The lipase activity was 64.2% of soluble lipase activity for the immobilized lipase in the packed reactor but its activity was hardly detectable in the membrane reactor. Moreover, the operation of the packed bed reactor solved the of separating problem that severely hampered the lipase catalytic activity in the membrane reactor in aqueous phase. This result suggests that the packed bed reacts with the immobilized lipase is applicable in treating oily wastewater. The intrinsic parameters, Vmax and Km, were evaluated to study the internal diffusional effects of the porous spherical silica gel on the immobilized lipase. The changes of Vmax and Km for the immobilized lipase from those of the soluble lipase indicated that some alteration in the lipase intrinsic properties was caused by the immobilization of lipase. However, the magnitude of Thiele modulus suggested the immobilized lipase was most likely reaction controlling. In addition, good agreement for Vmax and Km from experiments and numerical model estimations seemed to suggest that the numerical model could be used for estimating Vmax and Km for the immobilized lipase.
An application was tried for conducting the hydrolysis of oily restaurant wastewater by soluble and the immobilized lipase. Enzyme activity of both forms was severely inhibited by the oily wastewater. The enzymatic activity was only 20% and 15% for soluble and the immobilized lipase, respectively, when compared to the initial activity value for the hydrolysis of olive oil by soluble lipase. Evaluation of the efficiency for the proposed lipase pre-treatment method was carried out by monitoring the performance of two anaerobic digesters. These two digesters were fed with lipase treated and untreated restaurant wastewater that was neutralised with KOH solution prior to feeding. The oil-floating problem was minimised by this saponification of fatty acids with potassium hydroxide. However, there was no clear sign of an improvement for the treatment efficiency of the anaerobic digesters in terms of COD removal and methane production rate resulted in digesting lipase treated oily wastewater when compared to the one without lipase pre-treatment.
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Books on the topic "Oils and fats"

1

Shipton, Mike. Fats and oils. London: Unilever, 1994.

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Hayes, Teresa L., and Wendy F. Marley. Industrial fats & oils. Cleveland, Ohio: Freedonia Group, 1998.

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Creber, Ann. Oils. Edited by Williams Chuck. San Francisco, CA: Weldon Owen, 1994.

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Creber, Ann. Oils. London: Angus & Robertson, 1991.

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Lawson, Harry. Food Oils and Fats. Boston, MA: Springer US, 1995. http://dx.doi.org/10.1007/978-1-4757-2351-9.

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Krist, Sabine. Vegetable Fats and Oils. Cham: Springer International Publishing, 2020. http://dx.doi.org/10.1007/978-3-030-30314-3.

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Michael, Jee, ed. Oils and fats authentication. Oxford: Blackwell Pub., 2002.

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Bernardini, Ernesto. Oilseeds, oils and fats. 2nd ed. Rome: B E Oil, 1985.

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Institute of Shortening and Edible Oils. Technical Committee., ed. Food fats and oils. 8th ed. Washington, DC (1750 New York Ave., N.W., Washington 20006): Institute of Shortening and Edible Oils, 1999.

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Raie, Muhammad Yaqub. Oils, fats and waxes. Islamabad: National Book Foundation, 2008.

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Book chapters on the topic "Oils and fats"

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Frérot, Eric. "Fats and Oils." In Springer Handbook of Odor, 31–32. Cham: Springer International Publishing, 2017. http://dx.doi.org/10.1007/978-3-319-26932-0_11.

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Catsberg, C. M. E., and G. J. M. Kempen-Van Dommelen. "Oils and fats." In Food Handbook, 176–82. Dordrecht: Springer Netherlands, 1990. http://dx.doi.org/10.1007/978-94-009-0445-3_13.

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Vaclavik, Vickie A., Marcia H. Pimentel, and Marjorie M. Devine. "Fats and Oils." In Dimensions of Food, 201–9. Boston, MA: Springer US, 1998. http://dx.doi.org/10.1007/978-1-4615-6859-9_15.

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Alais, C., and G. Linden. "Oils and fats." In Food Biochemistry, 202–8. Boston, MA: Springer US, 1991. http://dx.doi.org/10.1007/978-1-4615-2119-8_16.

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Vieira, Ernest R. "Fats and Oils." In Elementary Food Science, 337–46. Boston, MA: Springer US, 1996. http://dx.doi.org/10.1007/978-1-4757-5112-3_22.

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Mathuravalli, S. M. D. "Fats and Oils." In Handbook of Bakery and Confectionery, 35–38. London: CRC Press, 2021. http://dx.doi.org/10.1201/9781003242635-5.

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Zacharias, Eric. "Fats and Oils." In The Mediterranean Diet, 105–25. New York, NY: Springer New York, 2012. http://dx.doi.org/10.1007/978-1-4614-3326-2_11.

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Shukla, V. K. S. "Confectionery fats." In Developments in Oils and Fats, 66–94. Boston, MA: Springer US, 1995. http://dx.doi.org/10.1007/978-1-4615-2183-9_3.

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Danthine, Sabine. "Fats and Oils: Physicochemical Properties of Edible Oils and Fats." In Handbook of Molecular Gastronomy, 295–97. First edition. | Boca Raton: CRC Press, 2021.: CRC Press, 2021. http://dx.doi.org/10.1201/9780429168703-43.

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Hartel, Richard W., Joachim H. von Elbe, and Randy Hofberger. "Fats, Oils and Emulsifiers." In Confectionery Science and Technology, 85–124. Cham: Springer International Publishing, 2017. http://dx.doi.org/10.1007/978-3-319-61742-8_4.

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Conference papers on the topic "Oils and fats"

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Meng, Zong, and Timothy Anderson. "Fat crystal network reinforced plant-derived polysaccharide-based oleogels." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/brfu9822.

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Most traditional fats for the food industry take hydrogenated oils and high saturated oils as the base material. However, hydrogenated oils and high saturated oils were widely questioned because of the threat to health caused by trans and saturated fatty acids. Oleogelation is a potential strategy to structure liquid oils to replace traditional fats in foods. The aerogel-templated method allowed plant-derived polymers (polysaccharides and proteins) to prepare oleogels. Methyl-cellulose and xanthan gum were dissolved in waters and aerated to prepare aqueous foams. The molecular network of polysaccharides in aqueous foams was rapidly fixed by the ultra-low temperature freezing method, and aerogels were obtained by freeze-drying. The ultra-low temperature freezing method made aerogels have an average pore size of 36.7 μm and improved the porosity. Because of the open network in aerogels, there was a gap between oleogels fabricated by aerogels and traditional fats. Hence, fat crystals were used to further enhance the network structure in oleogels. Vegetable fats (Palm oil, coconut oil, palm kernel oil, and palm kernel stearin) were used to replace 50% of the soybean oil to enhance oleogels made by the aerogel-templated method. Aerogels had stronger oil absorption ability for oils containing PKS and PKO, reaching 39.6 and 38.24 g/g, respectively. Enhancement effects of different vegetable fats on oleogels were analyzed by the oil binding ability, polarized light microscopy, and rheological test. The crystal network formed by coarse crystals could endow oleogels with higher oil binding ability and more robust solid properties but result in more sensitivity to temperature. Through FTIR analysis, the hydrogen bond between polysaccharides constituting the polymer network was detected. The addition of vegetable fats could make oleogels physical properties of traditional fats, thus making oleogels further in the traditional fat replacement.
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Rakitsky, Walter. "Microalgae based triglyceride alternatives to vegetable and animal derived oils/fats for food and nutrition applications." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/lbbs3421.

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Triglycerides produced by microalgae can be optimized for replacement of targeted vegetable oils/animal fats via mutagenesis or genetic engineering. The natural tendency of microalgae to orient unsaturated fatty acids at the Sn2 position makes it an ideal organism to use for vegetable oil/fat alternatives but problematic for animal fats such as pork. Recent progress in the area of regiospecificity control indicates that fats/oils with significant selective enhancement of saturated fatty acid content at the Sn2 position is feasible in microalgae and can be further developed into viable alternatives to animal fats for inclusion in plant-based food formulations.
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Perez-Santana, Melissa, Gloria Cagampang, Christopher Nieves, and Victor Cedeño-Sánchez. "Comparison of High Oleic Palm Oils and Shortenings in a Baking Application." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/wjbk4704.

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Quality characteristics of bakery products rely partially on the amount and type of fats in their formulation. This study focused on producing emulsified shortenings with high oleic palm oil fractions to be thermo-mechanically characterized and used in the baking of high-fat cookies. Palm oil and hydrogenated fats were commonly used in bakery shortenings to achieve texture and flavor. However, saturated and trans-fats have been shown to cause detrimental health effects, motivating their reduction and replacement by unsaturated fats. Blending of fats and the use of emulsifiers are low-cost techniques to produce pumpable shortenings; alternative fats that comply with functional and sensory requirements of current baking fats. High oleic palm oil (HOPO) is a novel oil with a lower content of saturated fat and higher content of oleic acid compared to traditional palm oil (TPO). High oleic red olein (HORO) is a carotene-rich fraction of HOPO. In this study, emulsified shortenings containing HOPO, HORO, and TPO were produced under identical conditions to reach 30% saturated fat. DSC peaks of mid-melting triglycerides in TPO were not present in HOPO or HORO, reflected in lower SFC and hardness of HOPO and HORO shortenings vs. TPO shortening. However, all formulations resulted in similar onset temperatures of crystallization and melting points. Despite thermal and physical differences between shortenings, physical properties of shortening-containing cookies were not statistically different. It was demonstrated how HOPO and HORO can be used as alternative fats to TPO in the making of shortenings to be used in baking applications.
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Valli, Enrico, Bruno Ricco, Marco Grossi, Pietro Rocculi, Tullia Gallina Toschi, and Virginia Teresa Glicerina. "Single-wavelength near-infrared analysis as a rapid and field-deployable tool to determine the solid fat content in fats and oils." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/xryu5233.

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The solid fat content (SFC) is responsible for the characteristics and properties of a variety of fat-based food products, since it provides information, among others, on physical appearance, organoleptic properties, spreadability, product stability mouth feeling, and plasticity. The traditional techniques to measure SFC, such as pulsed nuclear magnetic resonance and differential scanning calorimetry, require expensive instrumentation and trained personnel. Nowadays innovative techniques are needed for fast, automatic, and low-cost in situ, determination of SFC directly in the production lines to allow food quality monitoring in control industrial processes. This is very relevant for small and medium food industries that cannot afford an internal quality control laboratory. An innovative near-infrared analytical approach to measure SFC in vegetable fats and oils is herein presented. The method is based on single-wavelength (835 nm) and measures the sample optical attenuation during a thermal cycle (featuring both heating and cooling). An estimation of SFC is then made from the measured optical data. Samples were a set of 16 different vegetable fats and oils commonly used in the food industry, such as cocoa butter, refined and fractionated coconut oils, hydrogenated palm and soybean oil, as well as blends among them. The estimated temperature corresponding to an SFC of 80%, 60%, 40%, and 20%, respectively, was plotted versus the corresponding temperature resulting from DSC curves for all tested samples. The experimental results obtained with such a method agree with those provided by DSC at different temperatures (R2 > 0.9), thus reaching a good SFC estimation. This indicates that the single-wavelength near-infrared technique is promising for practical analysis in the production lines to assess the quality of vegetable fats and oils. The herein-tested analytical solution could be implemented in the form of a low-cost and portable electronic system.
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Frolova, Yuliya, Roman Sobolev, and Alla Kochetkova. "FOOD INGREDIENTS OF A LIPID NATURE WITH VITAMINS D3 AND K2, STRUCTURED BY BEESWAX MONOESTERS." In I International Congress “The Latest Achievements of Medicine, Healthcare, and Health-Saving Technologies”. Kemerovo State University, 2023. http://dx.doi.org/10.21603/-i-ic-139.

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Fats and oils are an essential part of a well-balanced diet. However, the food industry has traditionally used hydrogenated oils containing saturated and trans-isomeric fatty acids to provide the desired texture in fat-based foods. Structured edible oils (oleogels) are being considered to replace chemically modified oils. Oleogels can be used not only as an alternative to solid fats and hydrogenated oils, but also as carriers of biologically active substances. The aim of the study: a comparative analysis of the properties of oleogels containing fat-soluble vitamins D3 and K2, structured with beeswax monoesters, and oleogels structured with the initial beeswax to obtain enriched food ingredients of lipid nature - an alternative to solid fatty products containing saturated and trans-isomeric fatty acids. As a result of the studies, it was shown the influence of the gelator composition and the fat-soluble vitamins D3 and K2 on oleogel properties.
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Ullmann, Tai. "Sustainability opportunities in edible oils and fats supply chain." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/doyk7304.

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At Cargill, our ambition is to build the most sustainable food supply chains in the world. From small family farms to global shipping lanes, Cargill works every day to implement new sustainable practices to reduce our impact on the planet and protect people. We know that we must address climate change and conserve water and forests, while meeting the rising demand for food. These are complex challenges, but we have overcome many obstacles to keep our food system resilient and we will continue. We feel a deep responsibility to protect the planet and its people, to ensure a cleaner, safer future for generations to come.We’ve set priorities that account for the diverse environmental, social and economic impacts of our business with clear goals to ensure progress in line with what the science says is needed to keep our people and planet thriving:· Climate: reduce greenhouse gas emissions in our operations by 10% by 2025 and reduce emissions in our supply chain by 30% per ton of product sold by 2030.· Land: transform our agricultural supply chains to be deforestation free by 2030· Water: achieve sustainable water management in our operations and all priority watersheds· Human Rights: promote and respect human rights as outlined in the Universal Declaration of Human Rights and improve the livelihoods of 10 million farmers by 2030 through training insustainable agriculture practices and better access to marketsOur global edible oil solutions are a key part of this ambition. From our new RegenConnect program for soybean oil to our RSPO Segregated palm oil products, we continue to drive sustainability progress against our priorities. But, we cannot do this alone. Through connection and collaboration with farmers, our customers, and global and local communities, we believe our food system will remain resilient.
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Esmonde-White, Karen, I. Lewis, Mary Lewis, and Tory Woolf. "Raman spectroscopy as a tool for understanding oil or fat quality in food products." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/jyvx7273.

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Many natural and produced foods contain oils or fats, and their presence affects the product shelf life and sensory attributes. Analysis of oils or fats in these foods can be carried out using wet chemistry, chromatographic, or spectroscopic techniques. Molecular spectroscopic techniques of near-infrared, infrared, or Raman have the benefit of providing a non-destructive chemical and molecular structure analysis with the ability to measure oil or fat quality directly in a process or in the laboratory. Raman spectroscopy is a molecular spectroscopy technique that is highly specific, can measure in aqueous systems, and provides a multi-attribute measurement in a single probe. We provide an overview of the information provided by a Raman spectrum, including the presence of cis or trans isomers, fatty acid saturation, and polymorphic stability. An application example of Raman spectroscopy in dark and milk chocolate will be presented to showcase Raman's capability to measure qualitative and quantitative quality aspects of fats in a complex and highly fluorescent matrix. Our initial feasibility studies showed initial markers of cocoa butter quality that support additional studies with more samples.
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Galberd, Zachary, and Eric Appelbaum. "Filter Media Options in Renewable Fuels and Edible Oils." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/gdwg6339.

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With the additional capacity being brought on in the biofuel space, additional filter media options must be considered. Adding capacity to the North American Diatomaceous Earth (DE) marketplace is a challenge but perlite and cellulose are viable alternatives. Both Biodiesel and Renewable Diesel are derived from fats and oils. These fats and oils can often present processing challenges due to contaminants that interfere with the efficiency of the reaction which need to be treated with adsorbent clays to protect catalyst activity. The use of DE, perlite or cellulose will improve the performance of the leaf filters, which also improves the performance of safety and polish filters. DE is the most well-known filter aid in this space, the use of perlite and cellulose offers many strategic benefits. Perlite offers greater efficiencies and economies than DE when used as a precoat for the treatment of fats and oils. Cellulose although not the most economical option, offers additional benefits that can counter its higher cost. This presentation looks at perlite and cellulose as alternatives to DE and highlight the benefits of each of them.
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Bootello, Miguel, Imro Zand, and Jeanine Werleman. "Fat structuring in confectionery applications: Evaluation of raw materials and its impact on processing and functionality." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/jxmy5477.

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Lipids play a crucial role in defining functionality, processing and sensory properties of confectionery products. In applications, such as chocolates and compound coatings, the fat is the continuous phase where other ingredients (sugar, milk powders, cocoa powders, nuts, emulsifiers, etc) are dispersed and determines the physical and textural properties of the final product. For confectionery fillings, the type of fat used affects the sensory properties of the filling, its compatibility with the other components and the shelf life of the product. Formulation of most lipid-based confectionery products requires the use of structuring fats to provide the required functionality. Thus, the crystallization and subsequent network formation of high-melting triglycerides (TAGs) is needed to create a structural framework that can physically trap low-melting TAGs (liquid oil) into a three-dimensional gel-like structure. Alternative approaches for oil structuring based on gelator molecules working as building blocks have been researched over the last years. However, the conventional route based on crystalline TAGs is still a valid approach in product development and routinary production of oils and fats processors.  The aim of this work is to show some practical examples of raw material evaluation within confectionery fats manufacturing and its impact on oils structuring, processing, product recipes and functionality. Among others, we will review the behavior of TAGs from cocoa butter and cocoa butter alternatives in compound coatings and the crystallization of liquid oils on confectionery fillings. Some analytical methods and techniques, such as differential scanning calorimetry (DSC) and cooling curves (Jensen, Buhler Crystallization Index), will also be discussed.
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Winkler-Moser, Jill. "Update on the progress of the Codex Alimentarius standard for avocado oil." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/tnpm9806.

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Codex Alimentarius is a collection of international food standards aimed at protecting human health and removing barriers to international trade. The Codex Committee on Fats and Oils (CCFO) is responsible for the development of world-wide standards for fats and oils of animal, vegetable, and marine origin. With the rapid increase in the production, international trade, and value of avocado oil, an international standard is needed to ensure the authenticity and purity of avocado oil. The CCFO has undertaken work on a revision to the Codex Standard for Named Vegetable Oils to include a definition and provisions for the chemical and physical characteristics of avocado oil. This includes provisions for fatty acid composition, chemical and physical characteristics, sterol content and composition, as well as tocopherol and tocotrienol content and composition. This will be an overview of the progress of the committee, Â the current draft provisions, and the upcoming work and data that are needed in order to finalize and adopt avocado oil into the Standard for Named Vegetable Oils.
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Reports on the topic "Oils and fats"

1

Wilson, George. Commercial Approval Plan for Synthetic Jet Fuel from Hydrotreated Fats and Oils. Fort Belvoir, VA: Defense Technical Information Center, February 2009. http://dx.doi.org/10.21236/ada501088.

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2

Márquez-Ruiz, Gloria. Analysis of Used Frying Oils and Fats by High-Performance Size-Exclusion Chromatography. AOCS, June 2011. http://dx.doi.org/10.21748/lipidlibrary.39204.

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3

Kholoshyn, Ihor, Svitlana Mantulenko, Accola Sharon Joyce, Daniel Sherick, Talgat Uvaliev, and Victoria Vedmitska. Geography of agricultural exports from Ukraine. EDP Sciences, June 2021. http://dx.doi.org/10.31812/123456789/4618.

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Based on the generalization and systematization of scientific and accounting data, the article considers agriculture as one of the leading sectors of the Ukrainian economy, providing 50% of foreign exchange earnings from exports of all goods from the country. The structure and geography of agricultural exports from Ukraine are analyzed. The existing export potential of the studied sector of the national economy and the level of self-sufficiency of Ukraine in agri-food products are revealed. Four specialization types of agricultural exports from Ukrainian regions are established: areas with dominance in export of animal origin products; areas with a dominance in the export of plant products; areas with a predominance in the export of animal or vegetable origin fats and oils; area, with mixed export specialization. Recommendations for the re-profiling of agricultural production in a number of the country’s regions in order to increase exports of this product type.
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Kholoshyn, Ihor, Svitlana Mantulenko, Accola Sharon Joyce, Daniel Sherick, Talgat Uvaliev, and Victoria Vedmitska. Geography of agricultural exports from Ukraine. EDP Sciences, June 2021. http://dx.doi.org/10.31812/123456789/4618.

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Based on the generalization and systematization of scientific and accounting data, the article considers agriculture as one of the leading sectors of the Ukrainian economy, providing 50% of foreign exchange earnings from exports of all goods from the country. The structure and geography of agricultural exports from Ukraine are analyzed. The existing export potential of the studied sector of the national economy and the level of self-sufficiency of Ukraine in agri-food products are revealed. Four specialization types of agricultural exports from Ukrainian regions are established: areas with dominance in export of animal origin products; areas with a dominance in the export of plant products; areas with a predominance in the export of animal or vegetable origin fats and oils; area, with mixed export specialization. Recommendations for the re-profiling of agricultural production in a number of the country’s regions in order to increase exports of this product type.
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Mailer, Rodney, and STEFAN GAFNER. Olive Oil Laboratory Guidance Document. ABC-AHP-NCNPR Botanical Adulterants Prevention Program, March 2021. http://dx.doi.org/10.59520/bapp.lgd/evfu8793.

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Extra virgin olive oil is often described as the healthiest of all commercially available edible oils. Olive oil has a high percentage of monounsaturated fat and because it is generally consumed in the unrefined (virgin) crude state, the oil contains natural compounds which would otherwise be removed in refining. The high value of the virgin oil compared to refined seed oils make it highly susceptible to adulteration. This laboratory guidance document provides a review of (1) analytical methods used to determine whether olive products have been adulterated and, if so, (2) methods to identify the adulterants. As olive oil is frequently diluted with undeclared refined olive oil or degraded virgin olive oil, methods have been established to determine the quality of the oil’s freshness and compliance with international standards. Adulteration has also been observed in various vegetable oils including canola (Brassica napus, Brassicaceae), sunflower (Helianthus annuus, Asteraceae), and other oils. This document should be viewed in conjunction with the corresponding Botanical Adulterants Prevention Bulletin on olive oil published by the ABC-AHP-NCNPR Botanical Adulterants Prevention Program.
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NELYUBINA, E., E. BOBKOVA, and I. GRIGORYANTS. STUDYING THE RANGE OF VEGETABLE OILS. Science and Innovation Center Publishing House, 2022. http://dx.doi.org/10.12731/2070-7568-2022-11-2-4-7-14.

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Vegetable oil is a daily food product, on the quality of which our health depends. It is not only a building and energy material, but also exhibits functional properties. Vegetable oil occupies the main share of the domestic market of oil and fat products. At catering establishments, vegetable oil is used to prepare various dishes, the requirements for these products are quite high, so the company often faces the question of which vegetable oils to use? which of them have the best qualities? These are the questions we tried to solve in our work. Purpose - of the research work is to study the range of vegetable oil from the product supplier MARR RUSSIA LLC and conduct a commodity assessment of the quality of sunflower oil used at the enterprises of Samara. Results: based on the results of the study, the assortment composition of vegetable oil was analyzed at the supplier of products LLC “MARR RUSSIA”, a commodity characteristic of sunflower oil samples was carried out and recommendations for purchase were given.
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George W. Huber, Aniruddha A. Upadhye, David M. Ford, Surita R. Bhatia, and Phillip C. Badger. Fast Pyrolysis Oil Stabilization: An Integrated Catalytic and Membrane Approach for Improved Bio-oils. Final Report. Office of Scientific and Technical Information (OSTI), October 2012. http://dx.doi.org/10.2172/1053421.

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Larocca, M., S. Ng, and H. de Lasa. Fast catalytic cracking of heavy gas oils: modeling coke deactivation. Natural Resources Canada/ESS/Scientific and Technical Publishing Services, 1990. http://dx.doi.org/10.4095/304414.

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Elliott, Douglas C., Suh-Jane Lee, and Todd R. Hart. Stabilization of Fast Pyrolysis Oil: Post Processing Final Report. Office of Scientific and Technical Information (OSTI), March 2012. http://dx.doi.org/10.2172/1047417.

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10

Diebold, J. P. A review of the chemical and physical mechanisms of the storage stability of fast pyrolysis bio-oils. Office of Scientific and Technical Information (OSTI), January 1999. http://dx.doi.org/10.2172/753818.

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