Defatted

Sulfathiazole is advised as an hair lotion additive defatting the hair and reducing formation of dandruff (1024). The polymeric 2-aminothiazoles derivatives (427) exhibit good thermal stability with decomposition in air starting at 350°C (1025). 

Toasted partially defatted cooked cottonseed flour... 

R =101) and ergonovine (100, R = NHCH(CH3)CH20H) are produced. Ergotamine is obtained from cmde extract by formation of an aluminum complex which can then be defatted. 

Soybean concentrate production involves the removal of soluble carbohydrates, peptides, phytates, ash, and substances contributing undesirable flavors from defatted flakes after solvent extraction of the oil. Typical concentrate production processes include moist heat treatment to insolubilize proteins, followed by aqueous extraction of soluble constituents aqueous alcohol extraction and dilute aqueous acid extraction at pH 4.5. 

Commercial soy protein concentrates typically contain 70 to 72% cmde protein, ie, nitrogen x 6.25, dry wt basis. Soy protein isolates are prepared from desolventhed, defatted flakes. A three-stage aqueous countercurrent extraction at pH 8.5 is used to disperse proteins and dissolve water-soluble constituents. Centrifugation then removes the extracted flakes, and the protein is precipitated from the aqueous phase by acidifying with HCl at pH 4.5. 

Shampoos based on lauryl sulfates can range from 6—17% of the active surfactant. However, though they are effective cleansers, the alkyl sulfates tend to be defatting. In an effort to make these shampoos more mild, many shampoos are now based on blends of amphoterics and alkyl sulfates or the less irritating alkyl ether sulfates. 

Nut Products. Peanut products iaclude peanut flour, Hpoproteia, proteia, milk, and partially defatted peanuts (109). Pecan butter is made from dry roasted meats, ground to a very fine state, and mixed with salt (2% of final weight), hydrogenated fat (1.5%), and the antioxidant butylated hydroxyanisole (BHA) (131). 

Partially Defatted Nuts. There is considerable demand for nuts and nut products of reduced fat content. Almond meal and peanut meal are examples of products having low fat content achieved by pressing oil from the nuts and by grinding the cake. Much of the flavor is in the oil defatted nuts are thus less tasty. 

A process has been developed (139) whereby up to 80% of the oil can be removed from whole, raw peanuts without the use of solvent. In this process, the blanched peanuts are brought to a proper moisture content, pressed mechanically, and then reshaped or reconstituted by dipping in hot water subsequently they can be roasted and salted, or used in confections or other formulations. Defatted peanuts may also be ground into meal and added to cookies, cakes, and many other products, where they impart a distinctly nutty flavor and cmnchy texture. On the other hand, the resulting high grade oil is refined and employed in cooking and industrial products. This process can also be used for pecans, walnuts, almonds, Brazil nuts, cashews, and other nuts (140-142). 

Defatted peanuts are high in protein, low in moisture, contain only 20% of the naturally occurring fat, and have better stability than whole peanuts. Monosodium glutamate (MSG) has been used as a flavor enhancer for defatted nuts, but the result has not been entirely satisfactory as the addition of MSG produces a meaty rather than nutty flavor. This meaty flavor is more compatible with salted butter and nuts than with candy. 

Compositions of the four oilseeds are given in Table 2. All except soybeans have a high content of seed coat or hull. Because of the high hull content, the cmde fiber content of the other oilseeds is also high. Confectionery varieties of sunflower seed may contain up to 28% cmde fiber on a dry basis (8). Soybeans differ from the other oilseeds in their high protein and low oil content. AH these oilseeds, however, yield high protein meals when dehuUed and defatted. 

Oilseed Hulls Oil Protein Ash Protein in dehuUed, defatted meal... 

Fig. 2. Ultracentrifugal pattern for the water-extractable proteins of defatted soybean meal in pH 7.6, 0.5 ionic strength buffer. Numbers above peaks are approximate sedimentation coefficients in Svedberg units, S. Molecular weight ranges for the fractions are 2S, 8,000—50,000 7S, 100,000—180,000 IIS, 300,000—350,000 and 15S, 600,000—700,000 (9). The 15S fraction is a dimer of the IIS protein (10).

Fig. 3. Sodium dodecyl sulfate—polyacrylamide gel electrophoretic pattern for molecular weight standards (lane 1) water-extractable proteins of defatted soybean meal (lane 2) purified IIS (glycinin) (lane 3) and purified 7S (P-conglycinin) (lane 4) where the numbers represent mol wt x 10. The gel was mn in the presence of 2-mercaptoethanol, resulting in the cleavage of the disulfide bond linking the acidic (A bands) and basic (B bands) polypeptides of the...

Table 3. Amino Acid Composition of Defatted Oilseed Meals and Amino Acid Requirements, mg/g Crude Protein...

Contents of oligosaccharides of defatted meals are given in Table 6. Sucrose, rafflnose, and stachyose are the principal sugars present. The polysaccharide ... 

Table 6. Oligosaccharide Contents of Defatted Oilseed Meals, % ...

Minor Constituents. All four oilseeds contain minor constituents that affect the use of the defatted seeds, especially in feeds and foods. Percentages of phytic acid [83-86-3] (3), for example, are soybean, 1.0—1.5 (30) cottonseed kernels, 2.2—3.8 (25) peanut kernels, 0.8 (25) and sunflower, 1.6-1.7 (31). 

Soybeans contain only 1—25 ppm of phenofic acids (33) whereas defatted sunflower meal contains 2.7% chlorogenic acid, 0.38% quinic acid, and 0.2% caffeic acid (34). Chlorogenic acid turns from yellow to green and finally to brown as the pH is raised from 7 to 11. Interaction of chlorogenic acid... 

The edible oilseed protein industry is comparatively small and is restricted to peanut and soybean proteins. One company manufactures partially defatted peanut flours made by hydraulic pressing. The products contain 40—42% protein. Production estimates for edible soybean proteins in the United States in 1993—1994 (56) and wholesale prices as of November 1995 are given in Table 15. 

Proteins and Meals. Nutritional properties of the oilseed protein meals and their derived products are deterrnined by the amino acid compositions, content of biologically active proteins, and various nonprotein constituents found in the defatted meals. Phytic acid (3), present as salts in all four meals, is beheved to interfere with dietary absorption of minerals such as 2inc, calcium, and iron (67) (see Food toxicants, naturally occurring Mineral nutrients). ... 

Raw defatted cottonseed flours contain 1.2—2.0% gossypol [303-45-7] (7) (19). When cottonseed is treated with moist heat, the S-amino group of lysine and gossypol forms a derivative that is biologically unavailable thereby inactivating gossypol but further lowering the effective content of lysine. 

The cyclopropenoid fatty acids, malvaUc acid and stercuhc acid, exist in hexane-defatted meal at levels of 21—76 ppm (70). In rainbow trout, the cyclopropenoid acids cause cancer of the fiver either alone or by acting synergistically with aflatoxin B. However, similar effects in mammals or humans have not been demonstrated (63). 

Protein Products. The bulk of the meal obtained in processing of oilseeds is used as protein supplements in animal feeds. Since the 1960s appreciable amounts have been also converted into products for human consumption, the majority of which have been derived from defatted soybean flakes. 

Constituent Defatted flours and grits Concentrates Isolates ... 

Use of some oilseed proteins in foods is limited by flavor, color, and flatus effects. Raw soybeans, for example, taste grassy, beany, and bitter. Even after processing, residues of these flavors may limit the amounts of soybean proteins that can be added to a given food (87). The use of cottonseed and sunflower seed flours is restricted by the color imparted by gossypol and phenoHc acids, respectively. Flatus production by defatted soy flours has been attributed to raffinose and stachyose, which are removed by processing the flours into concentrates and isolates (88). 

Inhalation of 3,000 ppm benzene can be tolerated for 0.5—1 h 7,500 ppm causes toxic effects in 0.5—1 h and 20,000 ppm is fatal in 5—10 min (123). The lethal oral dose for an adult is approximately 15 mL (124). Repeated skin contact is reported to cause drying, defatting, dermatitis, and the risk of secondary infection if fissuring occurs. 

Dichloroethane is one of the more toxic chlorinated solvents by inhalation (49). The highest nontoxic vapor concentrations in chronic exposure studies with various animals range from 100 to 200 ppm (50,51). 1,2-Dichloroethane exhibits a low single-dose oral toxicity in rats LD q is 680 mg/kg (49). Repeated skin contact should be avoided since the solvent can cause defatting of the skin, severe irritation, and moderate edema. Eye contact may have slight to severe effects. 

Repeated exposure of skin to Hquid tetrachloroethylene may defat the skin causing dermatitis. When frequent or prolonged contact is likely, gloves of Viton, nitrile mbber, or neoprene should be used, discarding them when they begin to deteriorate. Tetrachloroethylene can cause significant discomfort if splashed in the eyes. Although no serious injury results, it can cause transient, reversible corneal injury. If contact with skin or eyes occurs, foUow standard first-aid practices. 

Toasted partially defatted cooked cottonseed flour—This product is prepared by delinting and decorticating food-quaUty cottonseed. The meats are screened, aspirated, and roUed moisture is adjusted, the meats heated, and the oil expressed the cooked meats are cooled, ground, and reheated to obtain a product varying in shade from light to dark brown. 

Skin Cleansers. Their mildness, foaming quahties, water solubiUty, and tolerance of slightly acid conditions (pH 5—6) make many of the surfactants Hsted in Table 8 attractive for use in formulating facial and body cleansers. Irritant quahties of preparations based on one or more of these surfactants can be further modified by the addition of Hpids or agents that lower the defatting (drying) tendencies of the finished product. 

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