No abstract

Summary Directed interesterification, in which ester‐ester interchange is carried out in triglyceride mixtures with simultaneous crystallization of solid glycerides, has been applied to glyceride mixtures containing free hydroxyl groups. Solid glycerides precipitated from cottonseed oil with added glycerol were principally saturated diglycerides or saturated monoglycerides. The prineipal varables controlling the kind and proportion of solid precipitated during reaction from glycerides of a given original composition are the proportion of free alcohol groups, the time‐temperature schedule for the reaction, and the method of seeding, if any, used to start the crystallization. The method makes it possible to segregate the high‐melting and low‐melting fatty acids of a fat practically completely into separate ester fractions.

The concentrations of various elements and fiber in ground beef and textured soy flour were measured, respectively, by atomic absorption spectrophotometry and a modified AOAC fiber method. The average concentration, standard deviation, and coefficient of variation for magnesium, manganese, and fiber, respectively, in textured soy flour are 2948 mg/kg, 186 mg/kg, 6.3% ; 33.4 mg/kg, 3.4 mg/kg, 10.1% ; 2.03%, 0.27%, 13.3%. The average concentration, standard deviation, and coefficient of variation for magnesium, manganese, and fiber, respectively, in regular ground beef are 151 mg/kg, 7.4 mg/kg, 4.9% ; 0.125 mg/kg, 0.025 mg/kg, 20%; 0.01%. From computer analysis of the data from an interlaboratory study of the analysis of textured soy flour–ground beef mixtures, the expected total errors (one standard deviation in absolute percentages) of the method applied to a product containing 20% textured soy flour hvdrated 1+2 were as follows for the respective indices used: magnesium 1.8%, manganese 2.7%, and fiber 8.8%. Analysis of ground beef and textured soy flour for ash, hemicellulose, stachyose, phosphorus, potassium, copper, and zinc revealed that these constituents were not suitable indices of textured soy flour content in textured soy flour-ground beef mixtures.

India is one of the major oilseed‐producing areas in the world with approximately 11% of its tillable land, 37 million acres, devoted to the various oilseed crops. Peanut is the principal oilseed, but enough sesame, rape and mustard, flax and castor are grown that they are classified as major oilseeds in Indian statistics. Cottonseed and rice bran are gaining in importance as vegetable oil sources and a host of native seeds such as neem, mohwa, kusum and sal are being promoted as sources of inedible fats for soap manufacture. There is a very real potential for soybeans in the Indian economy. Under AID contract, teams from the University of Illinois have been exploring the possibilities of growing soybeans at the Uttar Pradesh Agricultural University at Pantnager and the Jawaharal Nehru University at Jabalpur. Several United States varieties, particularly Bragg, grow well, and yields as high as the 60 to 70 bushels per acre range have been achieved in thekharif or rainy season (planting in late June, harvesting in October‐November), and yields of approximately 60 bushels per acre have been obtained from early soybeans such as Ford planted as a second crop on irrigated land in therabi or Spring season (planting in mid‐February, harvesting in May–June). Oilseed processing ranges from the primitive ghani, a bullock‐driven mortar and pestle, to relatively modern prepress‐solvent extraction plants. Extraction plant size is small by American standards, ranging from 50 tons to about 100 or perhaps 150 tons per day. Limited quantities of the oilseed cakes and meals are used domestically for animal feeding, the bulk being shipped to European markets. With 550 million people there is urgent need for food protein in India, and oilseed proteins offer potential for supplementing traditional dishes. Corn soya milk (CSM) has had fair to excellent acceptance in various localities, and much ingenuity has been shown in adapting CSM to native cuisine. Now, an Indian counterpart, Balahar, is being formulated using peanut flour as the major protein source. This requires costly hand picking of peanuts to reduce the level of aflatoxin in the peanut flour to 120 ppb (equivalent to the FAO guideline of 30 ppb in the resultant Balahar). There is only limited potential for oilseed protein supplementation of bread and chapaties. A number of regional foods offer local opportunities for supplementation by oilseed flours and grits; and dal, which is used by both the rice‐eating peoples of South and East India and the bread‐eating people of North India could consume from one million to four million tons of oilseed meals per year (10% to 25% supplementation) with little or no change in consistency or flavor.

During a study of the thixotropic behavior of certain fatty materials a series of alkyl esters of substituted carbamic acids was prepared, and some of the physical properties were examined. Highly purified fatty aleohols and fatty isocyanates were reacted to give urethanes with from 8 to 22 carbon atoms in both the O‐alkyl and N‐alkyl groups. The melting points of the urethanes were dependent not only on the number of carbon atoms in the molecule but also on the symmetry of the moiety. In an homologous series the melting point increases with the number of carbon atoms. When symmetry is reached, there is a sharp increase in the melting point. After this the increase is less pronounced. The urethanes give thixotropic gels with ethyl alcohol, soybean oil, solvent‐thinned resins, and other similar materials at concentrations as low as 0.5%. In general, better‐defined crystal structure and poorer thixotropic properties were observed with an increase in symmetry.