Hydrogenation animal fats

Fatty Acid Basal Animal-Vegetable Blend Calcium Soap Hydrogenated Animal Fat Saturated Fatty Acids Tallow... 

Saturated acids with an even number of carbon atoms per molecule are usually isolated by distillation of esters from an appropriate source. These include esters from lauric-rich oils (Cio, C12, C14), palm oil and cottonseed oil (C16), hydrogenated animal fats and seed oils (Cig) and hydrogenated high-erucic acid rape oil (C22). These acids are commercially available in high purity at a reasonable cost. 

Pationic 902 is a distilled (95% minimum, monoester) glycerol monostearate derived from fully hydrogenated animal fat and produced to polymer additive heat stability requirements. 

Chem. Descrip. Dist. glyceryl stearate derived ftom folly hydrogenated animal fat Ionic Nature Nonionic CAS 123-94-4... 

When heated with small amounts of iodine, rosins, taU. oil, and other wood products are converted to more stable forms (135,136). Iodine has been used with some tin salts as a catalyst in the hydrogenation of coal (qv) and its distillation products (137,138), and has been recommended as a catalyst for the production of drying oils (qv) from unsaturated animal fats (139,140). 

Functional Blends. The term functional blend refers to various ingredient blends formulated to achieve a certain objective such as fat reduction. An example of this blend consists of water, partially hydrogenated canola oil, hydrolyzed beef plasma, tapioca flour, sodium alginate, and salt. This blend is designed to replace animal fat and is typically used at less than 25% of the finished product. Another functional blend is composed of modified food starch, rice flour, salt, emulsifier, and flavor. A recommended formula is 90% meat (with 10% fat), 7% added water, and 3% seasoning blend... 

Chromarod FID peaks of sterols, diglycerides, monoglycerides, and polar lipids are narrower and sharper than peaks of triglycerides and free fatty acids when analyzed using either method described in this unit (see Basic Protocol and Alternate Protocol). Hydrogenation of total lipids (see Support Protocol) results in much sharper and narrower peaks, which in turn substantially improves the resolution between lipid classes. The accuracy and precision in quantitating lipid classes of vegetable oils and animal fats are expected to be better than those from marine lipids. 

Raw materials. It is possible to use any fatty acid as a feed material for sulphonation but economic considerations dictate that oleochemical material be preferred. Fatty acids are readily obtained from vegetable and animal oils and fats which are fatty acid triglycerides. These are transesterified to generate glycerol and three moles of a fatty acid ester, normally a methyl ester. The methyl ester can be distilled to give a specific cut and the fatty acid finally isolated by hydrolysis or hydrogenation of the ester. It is common to use animal fats (tallow) in which case the dominant C chains are 16 and 18. 

To obtain substantial yields of surfactant hydrophobes, especially in the most useful C12— 14 range, the choice is restricted to coconut, palm and palm kernel oils. In the C16-18 range, the same oils are also used but animal (normally beef) tallow can be used. The use of animal fats raises some ethical issues but these are not commonly used to produce anionic surfactants. The oils may be converted to methyl esters by transesterification which allows easier distillation to remove heavy/light fractions and the esters are finally hydrogenated to fatty alcohols. Alternatively, the fat or oil can be hydrolysed to fatty acid prior to esterification... 

A case-control study (Ascherio et al., 1994), a cross-sectional study (Bolton-Smith et al., 1996) and three prospective studies the Nurses Health Study (Willett et al., 1993), the Alpha-Tocopherol, Beta-Carotene Cancer Prevention Study (Pietinen et al., 1997), and the Zutphen Elderly Study (Oomen et al., 2001), separately assessed the effect of TFAs from hydrogenated vegetable oil and animal fat on the risk of CHD. With the exception of the small Zutpen Elderly Study (Oomen et al., 2001), the studies found that the positive association with the risk of CHD was explained entirely by the intake of TFAs from hydrogenated vegetable oil. 

Margarine is one of the major temperature-profiled fat products. It was invented in France in 1869 intentionally as a butter substitute, and was first produced in the United States in 1873. Originally, it was made from animal fat coconut oil became the lead fat in margarine in 1917, partially hydrogenated cottonseed oil in 1934, and partially hydrogenated soybean oil in 1956. Various legal... 

Identification Menhaden Oil can be differentiated from animal fats and vegetable oils by the distinctive significant amount of long-chain C20 and C22 fatty acids. Partially Hydrogenated Menhaden Oil exhibits the following typical composition profile of fatty acids, determined as directed under Fatty Acid Composition, Appendix VII ... 

Fatty acids consist of a hydrocarbon chain with a carboxylic acid at one end. They can be classified on the basis of the length of the hydrocarbon chain (Table 2.2) and whether there are any double bonds. Trivial names of fatty acids such as butyric, lauric, oleic and palmitic acids are in common use in the food industry. A form of short-hand is used to refer to triglycerides where POS is palmitic, oleic, stearic. If the chain length is the same an unsaturated fat will always have a lower melting point. Another classification of fats that is used is in terms of the degree of unsaturation of the fatty acids. Saturated fats are fats without any double bonds. Many animal fats are saturated, but some vegetable fats, e.g. coconut oil, are saturated also. Mono-unsaturated fats include oils like olive oil but also some partially hydrogenated fats. Polyunsaturated fats have many double bonds and include sunflower oil. Because they are... 

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