Blend iodine value

Blend iodine value, in toilet soap making, 22 733t, 734... 

Iodimetric titration, 23 670-671, 676 Iodination, 22 274 Iodination reaction, 9 281 23 649 Iodine (I), 24 353-380. See also Blend iodine value 131I isotope analytical methods for, 24 367-368 catalyst poison, 5 257t... 

Halphen Reaction. The halphen test is a very sensitive and reliable method for detecting the presence of cottonseed oil in another oil. A reaction with sulfur in carbon disulfide mixed with equal amounts of amyl alcohol gives a cherry red color when cyclopropenoid fatty acids unique to the Malvacae family, which includes cottonseed and okra, are present. This test is capable of detecting 0.25% or less cottonseed oil in an oil blend. The oil is no longer responsive to the halphen test after hydrogenation, which decreases the iodine value 2-5 units. 

Physical Characteristics. The proper blend of basestocks and hardstocks must be identified that provide the physical, functional, and organolepic properties required by the finished product. These characteristics are usually identified analytically with solids fat index, melting point, and iodine value determinations. 

Base stock consistency control is the secret to first pass yield, i.e., meeting finished product specification limits with the specified blend of base stocks. Most finished shortenings physical characteristics are controlled with solids fat index (SFI) iodine value (IV), and/or a melting point analysis. However, time restraints during hydrogenation do not allow the long elapsed times required for these results. More rapid techniques to control base stock end points are ... 

Quality control systems usually used for judging the quality of oils and fats or oil blends used in margarine production could evaluate color, color stabihty, flavor, flavor stabihty, free fatty acid, peroxide value, active oxygen method (AOM) stabihty, iodine value, shp melting point, fatty acid composition, refractive index, crystallization rate, and sohd fat/temperature relationship (solid fat index) (5, 91, 112, 113). 

Palm stearin, the more saturated fraction of palm oil, is more variable in composition and thus in physical characteristics. The wide range in solid fat content (Table 3.7) is consistent with the wide range in iodine value for the oil. The variation in composition allows food manufacturers a wide choice of materials for their formulations. In fact, many product formulations require some material to provide the solids required at a certain temperature range. Palm stearin can provide the required solids in blends with unsaturated vegetable oils. 

In temperate countries where palm olein crystallises or turns cloudy, blending with polyunsaturated oils is an easy and simple way to obtain a clear product for the retail supermarkets. The clarity of palm olein depends on its iodine value (Table 3.8) (Nor Aini andHanirah 1996,1997). The time that palm olein remains clear at 20°C varies from one day for oils of iodine value of 56 to more than 60 days for double fractionated oils of iodine value 65-67. 

Although only three basic products are normally made from PKO (PKO itself, PKOo and PKOs), there are also hydrogenated and blended versions, which complicate the picture considerably. The simplest way to distinguish between them is from their iodine value/slip melting point relationships, and a more certain characterisation can be made by examining their SFC profile and fatty acid composition. 

Unfortunately, none of these fatty acid composition results enabled us to determine with any confidence which blends of palm oil had been reconstituted by mixing or recombining the fractions produced in Malaysia. Fortunately, a plot of the iodine value (IV) of the oil against the slip melting... 

Cocoa butter substitutes are prepared by separating out a middle melting fraction from palm oil and blending the resulting product with other exotic tropical fats. These fats are called palm mid-fractions. The slip melting points and iodine values of a few such fats are also plotted in Fig. 8.2 for added interest. It is unlikely that palm oil will ever be adulterated or contaminated with a palm mid-fraction as these fractions command a high price and are traded separately from the conventional bulk oils. 

Industrial oleic acid Fatty acid mixture, oleic acid Class A organic acid 95 % class B organic acid 92-95 % Acid value 175-210, Iodine value 80-105, Moisture content 0.5 % Freezing point Class A <10 °C Class B 16 °C Class B 34 °C Blend with kerosene with a proportion of 1 1 or 1 2, or mixed, or emulsified with water... 

The relative effectiveness of any food grade FRI varies with the composition of the substrate. Figure 1 shows induction times of two formulated FRI blends in Norwegian herring oil from different sources. The reverse relationship of the FRI effectiveness reinforces their substrate specific nature. Induction times and iodine values of control samples of the oils were similar. Formulating the most effective FRI blend requires knowledge of the lipid fatty acid composition and impurities present. 

Figure 1. Herring oil from two different sources, A and B, had similar Iodine Values. The controls had similar Rancimat induction times. A rosemary extract, Herbalox Seasoning, Type O, was superior to a multi-component inhibitor blend, Duralox blend, MANC 205, in sample A. The reverse was observed in sample B.

Figure 4. A control canola oil with an Iodine Value (IV) of 121 was stabilized with TBHQ or with AN-1 containing rosemary and a modified ascorbic acid. The control was then hydrogenated to a 98 IV and then stabilized with TBHQ. The rosemary/ascorbic blend provided stability superior to partial hydrogenation plus TBHQ.

Uses Slip agent in polyethylene, polypropylene films dyestuff dispersant for printing inks, surface coatings blending agent for polyamide resins Properties Gardner color 2 max. particle size 100% < 40 mesh sieve m.p. 76-86 C iodine value 70-82 acid value 1.0 max Kemamide EBS [PMC Spec.)... 

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