Fat Utilization Practices

Manufacture of Fatty Acids and Derivatives. Splitting of fats to produce fatty acids and glycerol (a valuable coproduct) has been practiced since before the 1890s. In early processes, concentrated alkaU reacted with fats to produce soaps followed by acidulation to produce the fatty acids. Acid-catalyzed hydrolysis, mostly with sulfuric and sulfonic acids, was also practiced. Pressurized equipment was introduced to accelerate the rate of the process, and finally continuous processes were developed to maximize completeness of the reaction (105). Lipolytic enzymes maybe utilized to spHt... 

The resolution of nearly one hundred and fifty alcohols and phenols is recorded in the literature. Practically every known method of resolution has been applied to these classes of substances, and several methods of considerable utility have been developed. It is the purpose of this chapter to describe and evaluate the results thus fat obtained. 

Fig. 34.33. Solid Fat Index (SFI) profiles for hard stick, soft stick and tub margarines, and for all-purpose shortening and heavy duty frying oil. (Data plotted from Erickson, D. R., and M. D. Erickson, "Hydrogenation and Base Stock Formulation," in Practical Handbook of Soybean Processing and Utilization, D. R. Erickson (Ed.), pp. 218-238, AOCS Press, Champaign, IL, 1985.)...

Articles made of aminoplasts are practically unaffected by fats, oils, alcohol, acetones, and weak acids they retain dimensional stability, are not easily combustible and are endowed with good resistance to solvents and utility chemicals. The service temperature for aminoplasts of the KFA type is up to 90 °C, for type MFB aminoplasts — up to 120 °C. 

The ultimate consistency attainable depends on the fats and oils in the formulation, the processes to which these have been subjected, the equipment and conditions used to solidify them, and the conditions under which these products are stored prior to utilization. Properly formulated liquid blends can be converted to tme plastic solids only when the apparatus employed provides controlled cooling, crystallization, and working techniques. The manner in which these plasticity and crystallization theories have been applied and employed in practice can be discerned by examining commercial production apparatus. 

We have seen in Section F that the dietary factors linked with the incidence of coronary heart disease reflect complex relations that cannot be simply based on ratios of polyunsaturated to saturated fats. It is now evident that not all saturated, polyunsaturated and monounsaturated fats play the same role in nutrition, n-3 Polyunsaturated fatty acids are not particularly effective in lowering serum cholesterol, but markedly reduce serum triacylglycerols in hypertriglyceridic subjects. The recent tendency has been to make nutritional recommendations on the basis of total fat intake and on the ratio of n-6 to n-3 polyunsaturated fatty acids. Reducing n-6 polyunsaturated fatty acids may be an effective way of utilizing relatively low and more practical amounts of fish oils. 

The problem of getting the antioxidant into tissue fat has not been adequately solved. The most effective phenolic inhibitors are practically insoluble in water. Attempts at utilizing them in meat generally involve either their solution in a fat which is then applied to the surface of meat cuts or their dispersion with various carriers and emulsifying agents in curing brines, cooking waters, and comminuted meats. 

More direct evidence of utilization is the favorable effect fat emulsion administration has on body weight, the shift in respiratory quotient towards fat oxidation, and a rise in the concentration of blood ketones. Absolute evidence for the metabolism of the emulsified triglyceride is given by the conversion of C-labeled fat to C02 and C-phospholipids following its intravenous injection. Finally, the fact that when fat emulsions comprise an essential part of the energy source in complete parenteral nutrition, growth and development occur, shows in a very practical manner that such emulsions are indeed utilized (Hallberg et al , 1970 and Hakansson jet al., 1967). ... 

Because /3-lactose is initially more soluble than ordinary lactose (a-lac-tose), it may be supposed that the i -form is utilized more efficiently in nutrition, but the opposite appears to be true. Young rats on a low-fat diet fail to survive when the only source of carbohydrate in the diet is either a-lactose or jS-lactose. Although alopecia occurs regardless of the form of lactose used, it occurs sooner and survival is shorter in rats fed jS-lactose. Whether or not the greater deleterious effect of the jS-lactose is due to a more rapid rate of hydrolysis and absorption does not seem to be known (S5). An industrial demand for jS-lactose has resulted in the development of practical processes for the manufacture of this sugar. (See Chapter IX, under Lactose.)... 

Milk is practically completely defatted (remaining fat content 0.03-0.06%) in hermetic, self-cleaning or hermetic/self-cleaning creaming separators. The cream products are subsequently standardized by back-mixing. Whipping cream contains at least 30% milk fat, coffee cream at least 10% and butter cream 25-82%. Cream is utilized in many ways, either by direct consumption or for production of butter and ice creams. Whippability and stability of the whipped foam products are necessary whipping cream properties. For the best quality cream, a volume increase of at least 80% is expected and a standard cone with 100 g load must penetrate 3 cm deep in > 10 s. No serum separation should occur at 18 C after 1 h. 

Soap products in the United States are produced almost exclusively from tallow fat and coconut oil or their fatty acid derivatives. The utilization of palm oils, palm kernel oil, and their derivatives for soap manufacture is more commonly practiced in many other parts of the world, especially in Asia. Among other triglycerides cottonseed oil, ricebran oil, castor oil, neem oil, sunflowerseed oil, fish oil, and olive oil also have been used as indigenous feedstocks in many developing nations. The... 

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