Modification of vegetable oils

Bailey, A. E.; Feuge, R. O.; Kraemer, E. A.; Bauer, S. T.

doi:10.1007/bf02633717

Cited by 15 publications

(4 citation statements)

References 3 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…A small crystallizer similar to that described by Bailey et al (1) was used so that the tests could be made with relatively small amounts of solvent and grease. This equipment was described in detail in an earlier paper (2).…”

Section: Methodsmentioning

confidence: 99%

Low‐temperature solvent fractionation of animal fats. Part I. Evaluation of anhydrous solvents for crystallization of white grease

Cording

Willard

Edwards

et al. 1953

J Americ Oil Chem Soc

View full text Add to dashboard Cite

p REVIOUSLY reported work of this laboratory(2) evaluated certain anhydrous solvents for the fractionation of white grease by low-temperature crystallization to produce lard oil. That work established some of the conditions required for fractionation of white grease from solutions, in acetone, methyl isobutyl ketone, methyl ethyl ketone, isopropyl acetate, and ethyl acetate. It was shown that satisfactory fractionation is possible with any of these solvents by controlled crystallization from solutions containing one part of white grease to five parts of solvent by weight. For each solvent the effect of crystallization temperature on the yield and quality of the liquid fraction (as indicated by titer, pour point, and iodine value) was determined.It was found that acetone, which appeared to be the best solvent when anhydrous, did not retain the white grease in solution when small amounts of water were present. Since commercial white grease contains small amounts of water and the process involves filtration at temperatures where condensation of water from the air occurs, acetone was eliminated as not meriting further investigation. The other solvents however, because of their limited solubility for water, automatically control the water concentration of the system by separating excess water out of solution for convenient decantation.Continuing the work previously reported on evaluation of anhydrous solvents, this paper presents similar data for the same solvents saturated with water.

show abstract

Section: Methodsmentioning

confidence: 99%

Low‐temperature solvent fractionation of animal fats. Part I. Evaluation of anhydrous solvents for crystallization of white grease

Cording

Willard

Edwards

et al. 1953

J Americ Oil Chem Soc

View full text Add to dashboard Cite

show abstract

“…A method which would seem to have practical possibilities but does not appear to have had much use is to heat a fat with a small quantity of glycerol or mono-glyceride and a small quantity of alkaline material, such as sodium hydroxide, sodium carbonate, or sodium soap, at temperatures in the neighborhood of 225°C. (41,42). A patent recently issned (44) discloses a new method whereby a 50% aqueous solution of sodium hydroxide can be used to form a catalyst in lard sufficiently active to randomize the lard in less than 5 rain.…”

Section: Alcoholysis the Preparation Of Esters By Reactionmentioning

confidence: 99%

Esterification and interesterification

Eckey¹

1956

J Americ Oil Chem Soc

View full text Add to dashboard Cite

“…This paper reports the preparation and polymerization of the allyl, fl-methallyl, and fl-chlorallyl esters of polymeric soybean fat acids and of purified dilin- oleic acid which is the principal constituent of these acids. Bradley and Johnston (1,2) and Cowan (7) have described the preparation, properties, and composition of polymeric fat acids; and Bradley and Johnston (2) and Cowan and Wheeler (6) have reported the isolation of dilinoleic acid and its physical and chemical properties.…”

Section: Allylic Esters Of Polymeric Fat Acidsmentioning

confidence: 99%

Stability values obtained by different rapid methods as a means of evaluating antioxidants for fats and oils

et al. 1945

View full text Add to dashboard Cite

Summary ACOMPARISON was made of stability values and protection factors as determined by three widely used rapid methods—the active‐oxygen, oxygen‐absorption, and the oven‐test methods. In most instances there was fair agreement between the results by the active‐oxygen and oxygen‐absorption methods, as indicated by protection factors. In general, use of dry air instead of moist air in the active‐oxygen method resulted in little significant difference in the stability values although in some preparations, differences were found that may be significant. Use of dry oxygen in the active‐oxygen method gave results comparable with those obtained by the oxygen‐absorption method. In experiments in which an oven test was also used, the protection factors in most cases were in general agreement with those obtained by the other two methods. The synergistic antioxidant effect of acidic compounds with phenolic antioxidants was most pronounced when lard of low stability was used. Likewise, the protection factors were disproportionately greater when antioxidants were added to lard of low stability than when added to lard of good stability. The results indicate that comparison of antioxidants by means of protection factors is valid only when the same substrate is used. Protection factors so obtained help to evaluate the order of effectiveness of various antioxidants but do not yield a strict quantitative comparison of the protective power of the antioxidants when applied to other substrates.

show abstract

Modification of vegetable oils

Cited by 15 publications

References 3 publications

Low‐temperature solvent fractionation of animal fats. Part I. Evaluation of anhydrous solvents for crystallization of white grease

Low‐temperature solvent fractionation of animal fats. Part I. Evaluation of anhydrous solvents for crystallization of white grease

Esterification and interesterification

Stability values obtained by different rapid methods as a means of evaluating antioxidants for fats and oils

Contact Info

Product

Resources

About