The Removal of Fatty Acids from Edible Oil. Removal of the Dispersed Phase of a Water-in-Oil Dispersion by a Hydrophilic Membrane

1991 ◽  
Vol 26 (3) ◽  
pp. 409-423 ◽  
Author(s):  
J. T. F. Keurentjes ◽  
G. I. Doornbusch ◽  
K. Van't Riet
Keyword(s):  
Fatty Acids ◽  
Edible Oil ◽  
Dispersed Phase ◽  
Oil Removal ◽  
Hydrophilic Membrane

Wet-spun nanoTiO2/chitosan nanocomposite fibers as efficient and retrievable absorbent for the removal of free fatty acids from edible oil

2019 ◽  
Vol 210 ◽  
pp. 119-126 ◽  
Author(s):  
Yuping Bao ◽  
Qi Zhou ◽  
Min Zhang ◽  
Hao Zhang ◽  
Qian Luan ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Free Fatty Acids ◽  
Edible Oil ◽  
Nanocomposite Fibers

scholarly journals Trans fatty acid-forming processes in foods: a review

2007 ◽  
Vol 79 (2) ◽  
pp. 343-350 ◽  
Author(s):  
Clayton A. Martin ◽  
Maria C. Milinsk ◽  
Jesuí V. Visentainer ◽  
Makoto Matsushita ◽  
Nilson E. de-Souza
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Cardiovascular System ◽  
Human Health ◽  
Vegetable Oils ◽  
Trans Fatty Acids ◽  
Daily Intake ◽  
Edible Oil ◽  
Oil Refining ◽  
Industrialized Countries

There is a mounting concern about the intake of foods containing trans fatty acids (TFA) due to their deleterious effects on human health, mainly on the cardiovascular system. In this way, it is important to consider the processes that form TFA in foods, and the alternatives to minimize them. Among the processes that result in the formation of TFA, the hydrogenation of vegetable oils stands out for its impact on the diet of people living in industrialized countries. Other processes such as edible oil refining, meat irradiation, food frying, and biohydrogenation also contribute to increase the daily intake of TFA.

Canadian Capelin 1972–1973. Fat and Moisture Composition, and Fatty Acids of Some Oils and Lipid Extract Triglycerides

1975 ◽  
Vol 32 (4) ◽  
pp. 507-513 ◽  
Author(s):  
C. A. Eaton ◽  
R. G. Ackman ◽  
C. S. Tocher ◽  
K. D. Spencer
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Lower Proportion ◽  
Edible Oil ◽  
Lipid Extract ◽  
Mallotus Villosus ◽  
Capelin Mallotus Villosus ◽  
Iodine Values

Capelin (Mallotus villosus) taken during exploratory fishing operations in 1972 and 1973 have been examined as sources of edible oil for usages similar to those of herring oil. Samples were obtained from both fat-depleted, spawning stocks from Newfoundland waters and fattening stocks taken in the fall off Labrador. Oils from commercial reduction and triglycerides isolated from laboratory extracts were studied. Moisture and fat contents and detailed fatty acid composition were determined. The commercial oils produced from fat-depleted fish (June–August) had iodine values of 96–112, while oils and triglycerides from fattening fall fish (September–November) had iodine values of 118–128. The basic fatty acid components from Canadian capelin showed remarkably similar percentages in all oils and triglycerides. The total C22 ranged from 21.2 to 26.7% and had a lower proportion of 22:1 than Canadian herring oils. The fatty acid composition suggests that these capelin oils could be used interchangeably with herring oils.

scholarly journals Studies on the Fatty Acid Composition of Edible Oil

1970 ◽  
Vol 42 (3) ◽  
pp. 311-316 ◽  
Author(s):  
K Chowdhury ◽  
LA Banu ◽  
S Khan ◽  
A Latif
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Polyunsaturated Fatty Acids ◽  
Soybean Oil ◽  
Palm Oil ◽  
Sunflower Oil ◽  
Packed Column ◽  
Coconut Oil ◽  
Edible Oil ◽  
Mustard Oil

Fatty acid analysis of the five types of locally consumed edible oils (n = 22) was carried out using a Gas Chromatograph (G.C) equipped with a Flame Ionization Detector (FID) and stainless steel packed column. The results showed that sunflower oil contained the highest percentage of long chain mono and polyunsaturated fatty acids (91.49 ± 1.91 %) compared to soybean oil (81.14 ± 1.49 %), mustard oil (86.80 ± 3.07 %), palm oil (53.30 ± 0.36 %) and coconut oil (7.12 ± 0.51 %). Two varieties of mustard oil, low erucic (= 5 %, n=3) and high erucic acid ( >14 %, n=2) and two varieties of sunflower oil, high linoleic-low oleic (61-66 % & 22-27 %, n=2) and low linoleic- high oleic (29-38 % and 53-63 %, n =3) were found. Sunflower oil with the highest percentage of mono and polyunsaturated fatty acids especially the high linoleic- low oleic variety appeared to be superior and most suitable edible oil for mass consumption. Key words: Fatty acid, Gas chomatograph, Sunflower oil, Soybean oil, Mustard oil, Palm oil, Coconut oil. Bangladesh J. Sci. Ind. Res. 42(3), 311-316, 2007

Utilization of fatty acids from the edible oil industry in synthesis of 2-hydroxy propyl palmitate as a bioaditive solar fuel

2020 ◽  
Vol 1517 ◽  
pp. 012087
Author(s):  
R Y P Burhan ◽  
Y Zetra ◽  
Pusparatu ◽  
Suprapto ◽  
A T Hidayat
Keyword(s):  
Fatty Acids ◽  
Oil Industry ◽  
Edible Oil ◽  
Solar Fuel
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