Vegetable oil, hydrolyzed

Hydrolyzed vegetable oil (HVO) or acid oil is a by-product of alkali refining of crude corn oil, and is obtained by acidulating alkaline soapstock. HVO must contain at least 92% total fatty acids. It is used to control dust and as an energy source in beef and poultry rations. 

Hydrolyzed Vegetable Protein. To modify functional properties, vegetable proteins such as those derived from soybean and other oil seeds can be hydrolyzed by acids or enzymes to yield hydrolyzed vegetable proteins (HVP). Hydrolysis of peptide bonds by acids or proteolytic enzymes yields lower molecular weight products useful as food flavorings. However, the protein functionaHties of these hydrolysates may be reduced over those of untreated protein. 

The ester class also comprises natural oils, such as vegetable oil [75] spent sunflower oil [940,941,992,993] and natural fats, for example, sulfonated flsh fat [161]. In water-based mud systems no harmful foams are formed from partially hydrolyzed glycerides of predominantly unsaturated Ci6 to C24 fatty acids. The partial glycerides can be used at low temperatures and are biodegradable and nontoxic [1280]. A composition for high-temperature applications is available [1818]. It is a mixture of long chain polyesters and polyamides. 

Waxes, fats, and oils contain ester linkages that can be hydrolyzed. Waxes are mixtures of esters of long-chain carboxylic acids with long-chain alcohols. Animal fats and vegetable oils, the most widely occurring lipids, are collectively referred to as... 

Borden Industrial Food Products, Northbrook, Illinois, manufacture Wyler Soups and Wyler Brand CB-M flavor concentrates. One of the latter, for example, 78-62 Beef Flavor, contains hydrolyzed vegetable protein, dextrose, sucrose, vegetable oil, salt, monosodium glutamate, disodium inosinate, disodium guanylate, onion powder, and garlic powder. They are similar to, but not identical with, Pfizer s CORRAL, which also contains arabinose, cysteine, P-alanine, and glycine. Wyler Brand 78-50 Chicken Flavor also contains some chicken. 

Efficient carbon and nitrogen sources for the production of DOD from triolein were glucose, galactose, fructose, and yeast extract, respectively. Under optimized conditions, the maximum yield of DOD production represented 66% of substrate. These results demonstrated that natural vegetable oils, without being intentionally hydrolyzed, could be used as efficient substrates for the microbial production of value-added hydroxy fatty acids by PR3. 

Soap is prepared by the basic hydrolysis or saponification of a triacylglycerol. Heating an animal fat or vegetable oil with aqueous base hydrolyzes the three esters to form glycerol and sodium salts of three fatty acids. These carboxylate salts are soaps, which clean away dirt because of their two structurally different regions. The nonpolar tail dissolves grease and oil and... 

Natural tocopherol mixtures are used as antioxidants, usually at levels up to 500 ppm, along with ascorbyl pahnitate to extend the antioxidant activity. At higher levels (>1000 ppm), a-tocopherol is considered to act as a pro-oxidant. As vegetable oils contain tocols at 200-800 ppm, further additions show only a limited effect. The tocols are very sensitive to oxidation and are more stable in esterified form where the all-important hydroxyl group is not free. However such compounds do not show antioxidant activity until they have been hydrolyzed in vivo to the free phenolic form (11). 

Properties Deep brown to yellow liquid usually has faint odor. Refr index 1.5367 (25C), d 1.26 (25/4C), bp 375C, fp 6C, vap press 0.003 mm Hg (24C). Very slightly soluble in water (20 ppm) completely soluble in esters, alcohols, ketones, ethers, aromatic hydrocarbons, animal and vegetable oils insoluble in petroleum ether, kerosene, spray oils stable in distilled water and in acid solution hydrolyzed in the presence of alkaline materials slow decomposition in air. 

Diaryl ethers are cleaved rapidly. Polyethylene tereph-thalate) is cleaved at 300°C. Vegetable oils can be hydrolyzed in more than 97% yield with water in 15-20 min at 260-280°C.211 The nitrile, amide, and ester groups in various copolymers of butadiene and ethylene can be hydrolyzed to carboxylic acid groups with water at 250-300°C.212 Phenols can be alkylated with secondary and tertiary alcohols in water at 250-350°C, but the reac-... 

Com germ oil contains two phytosterol lipid classes, free phytosterols and phytosterol fatty acyl esters (Table 10.1). Phytosterols have been recognized as one of the twelve most important classes of phytonutrients (Fahey et al. 1999). Most chemical identification of phytosterols in vegetable oils has been conducted by saponifying (hydrolyzing with base) the oil and measuring the resulting free phytosterols, usually by GLC (Table 10.4). The major phytosterols... 

Clear liquid, bp., 75-78", bp, 118-120. bpj. 125-127. dj5 1.156. njf 1.5329. Vapor press, at 20" 8.4 X 10- mm Hg. Soly 50 ppm in water. Mi sc with xylene, carbon tetrachloride, dioxane, methyl Cetlosolve, dibutyl phthalate, vegetable oils. Stable at room temp. Hydrolyzed in the presence of water and alkali. LDM in female, male rats 1.1,... 

Vegetable oils have become popular in food preparation because some studies have linked the consumption of saturated fats with heart disease. Recent studies have shown that unsaturated fats may also be implicated in heart disease. However, one unsaturated fatty acid—a 20-carbon fatty acid with five double bonds, known as EPA and found in high concentrations in fish oils—is thought to lower the chance of developing certain forms of heart disease. Once consumed, dietary fat is hydrolyzed in the intestine, regenerating glycerol and fatty acids. We have seen that the hydrolysis of fats under basic conditions forms glycerol and salts of fatty acids that are commonly known as soap (Section 17.13). 

Comparative investigations of the rates of hydrolysis of various natural triglycerides by pancreatic lipase have been carried out by several workers (257-260), As a general rule it is found that vegetable fats, such as coconut oil, palm oil, peanut oil, and rice bran oil, are hydrolyzed more rapidly than animal fats, such as beef fat or whale oil. These studies do not shed much light on the mode of action of lipase, but tend to support the often quoted view that unsaturated fatty acids are split off more readily than saturated acids they are useful when the nutritional values of natural fats are under consideration. Castor bean lipase hydrolyzes coconut oil more rapidly than beef fat and certain other fats (261). 

The human body and other biological organisms are constantly forming and hydrolyzing a variety of esters. The catalysts used in these cellular processes are very efficient protein catalysts called enzymes (Chapter 10). Animal fats and vegetable oils are esters. Their enzyme-catalyzed hydrolysis is an important process that takes place when they are digested. 

Dehydran 410, Dehydran 4105 Dehydran 4115] Dehydran 42(X)] Dehydran 4205] Dehydran 4210] Dehydran 5203. See Polydimethylsiloxane Dehydran P10. See Vegetable oil Dehydrated Keratine Hydrolysate. See Hydrolyzed keratin Dehydrated beets. See Beet powder Dehydrated castor oil. See Castor oil, dehydrated... 

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