High stability oil

High-stability oils produced by either technology can be used by food processors wherever liquidity and oxidative stability influence the hnished product s quality or handling conditions. The identihed functionalities of the monounsaturated oils in specihc applications are as follows (106) ... 

Spray oils— When applied to the surface of food products, the high-stability oils protect the product from moisture and oxygen invasion, prevent clumping, and impart a glossy appearance. Specific applications include raisins and other fruits, breakfast cereals, nut meats, croutons, bread crumbs, spices, seasonings, crackers, and others. 

Product carrier—Colors, spices, flavors, vitamins, and other additives may be dispersed in high-stability oils to preserve the flavor, color, or activity during extended shelf life periods with fluidity. 

Product compatibility—High-stability oils are compatible with all other fats and oils products because crystal type is not a concern. Liquid oils do not have a crystal stmcture. 

Two additional low-linolenic acid double-low rapeseed (canola) cultivars with incremental improvements in agronomic performance, Apollo (Scarth et al. 1995) and Allons (Scarth et al. 1997), were developed and released by the University of Manitoba. There was limited commercial production of these low-linolenic acid, double-low rapeseed (canola) cultivars in Canada. More recently, high-stability oil double-low rapeseed (canola) cultivars that have low linolenic acid concentrations (<3%) and high oleic acid concentrations (>70%) have been developed. These new high-oleic acid, low-linolenic acid, high-stability oil, double-low rapeseed (canola) cultivars have competitive seed yields and are commercially successful (Canola Council of Canada 2008). 

Features For appiics. requiring high stability oil Properties Liq. drop pt. 20-23 C iodine no. 84-87 Akrochem Antioxidant 1010 [Akrochem]... 

One of the solutions that is gaining wide acceptance in the industry has been what is referred to as high oleic , high oleic low linolenic or high stability oils (canola, sunflower, soya, etc.). 

The DHA blend will offer Omega-9 canola oil s high stability oil background with the known health benefits of omega-3 DHA fatty acid. 

Kodali, D.R. Oxidative stability measurement of high-stability oils by pressure differential scanning calorimeter (PDSC). J. Agric. Food Chem. 2005, 53, 7649-7653. Kris-Etherton, P.M. Harris, W.S. Appel, L.J. Fish consumption, fish oil, omega-3 fatty acids and cardiovascular disease. Circulation 2002, 106, 2747-2757. 

This prompted us to investigate the possibility of selectively hydrogenate highly unsaturated oils, unsuitable for the production of Biodiesel, in order to improve their oxidative stability while keeping the cold properties. 

The conversion of rapeseed oil and recycled oil from food production and cooking requires the development of heterogeneous basic catalysts with high stability towards water and impurities. 

UV and/or heat stabilized, oil extended, low temperature, soft touch, transparent, ster-ilizable, food contact, for heavy soundproofing parts, high purity for medical or pharmaceutical applications, very low hardness, conductive, additives for modification of other polymers. .. 

The high stability of these self-emulslfled systems to coalesence is considered to be due to a liquid crystalline Interface surrounding the oil droplets. 

Based on the excellent solubility and reducing properties of amine boranes, they are often used for the stabilization and purification of industrial materials. Further, they are applied as additives in hydrocarbon fuels and in lubricating oils, as polymerization catalysts, as ingredients in photographic processing and in the electroplating industry.169 High stability towards hydrolysis and oxidation makes cationic boron chelates useful as water-soluble dyes.170... 

The above is not to underestimate the role of clay in the hot water process. Tar sands of high clay content generally are difficult to process, owing partly to the tendency of clay to stabilize oil and water emulsions. In addition, polyvalent metal ions act as bridging agents between the oil and clay, particularly at low pH. The association of clay with the oil retards the attachment of air as well as increasing the density of the oil particles. This mechanism is discussed in detail in Ref. 2. 

A slow-burning BkPdr suitable for fuses is obtained by incorporating ca 0.5% of high-viscosity oil, such as castor oil) J)C.W. Brooks,CanP 348641(1935) CA 29,3518(1935) (Addn of 0.1-0.5% of stearic acid retards the rate of burning eg, NaNOa 72.0, S 10.0, charcoal 17.7 stearic acid 0.3%) K)C.W.Brooks, Jr,USP 2030096(1936) CA 30,2388(1936) (Stability of BkPdrs contg AN is improved by incorporating 0.2% or more of a solid org basic compd such as urea of dicyandiamide)... 

OSI results range from 4 hr at 110°C for refined, bleached, deodorized oil, to 80 hr at 110°C for high-stability frying oil (Stauffer, 1996). Because the OSI can be determined at various temperatures, the temperature of the test should always be specified when reporting OSI results. 

Lipases are a class of enzymes having high stability in the presence of large amounts of water-insoluble oily substrates, and catalyze hydrolysis at a water-oil interface. Such enzymes,... 

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