Liquid triglycerides

Drying oils. Naturally occurring oils used as paint binders or vehicles, usually of vegetable origin such as liquid triglycerides (naturally occurring esters) with three molecules of long-chain fatty acids attached to each... 

Liquid triglycerides are called oils and are found chiefly in plants, although triglycerides from fish are also mostly oils. Triglycerides... 

Samples were taken from the precipitated bottom phase, the solvent phase, and the C02 vapour phase. The sampling procedure for the bottom phase depended on whether the precipitate was a liquid (triglyceride oil), solid (lecithin) or a mixture of both components. Samples of liquid bottom phase were withdrawn from valves V3 and V16 positioned at the base of the view cell, with valve VI shut. Valves V5, V6 and V2 were opened to ensure constant pressure inside the view cell during sampling. Samples of solid lecithin were recovered by first removing the solvent phase under pressure as above, followed by depressurization, and then solvent washing of the apparatus. Lecithin was retained on a filter placed above valve V3. For mixtures of lecithin and Soya oil, the two sampling procedures were combined. The Soya oil was first removed under pressure, followed by the solvent phase. The apparatus was then depressurized and solvent washed. Samples of the solvent phase at pressure were also taken via valve V4 and collection vessel CV3, to measure the C02 content, and the concentration of solute still in solution. 

Physical Characteristics. Shortenings are pictured as solid materials but, in reality, are predominantly fluids. A plastic shortening consists of approximately one-quarter crystalhne-solid triglycerides suspended in liquid triglycerides. The ratio of these two phases determines the consistency of a shortening as it relates to firmness, softness, and spreadibUity. Fats and oUs processors change the consistency of a... 

Typical Liquid Triglyceride Liquid triglycerides are rich in carbon-carbon double bonds. 

We saw that the hydrocarbon groups in triglycerides can differ in the length of the carbon chain and in the frequency of double bonds between their carbon atoms. The liquid triglycerides in vegetable oils have more carbon-carbon double bonds than the solid triglycerides in animal fats. The more carbon-carbon double bonds a triglyceride molecule has, the more likely it is to be liquid at room temperature. 

A process called converts liquid triglycerides to solid... 

The original emulsion is an oil/water (OAV) emulsion with a eomposition (in pereentage) of water/oil/ surfactant (W-O-S) 54-40-6. The surfaetant is Tween 80, a water-soluble surfaetant, and the oil is soybean oil, a liquid triglyceride. This is the simplest case of an emulsion, and the evaporation should in prineiple consist of the amount of water being redueed eausing an inversion from the original 0/W emulsion to a W/0 emulsion, followed by a slow reduction of the water droplet size and a final disappearance of them to leave an oil phase. 

Chemically homogeneous dispersions are defined here as dispersions where the dispersed phase and the continuous phase have chemical compositions with important similarities. Examples of such systems are honey, where we have saccharide crystals dispersed in a concentrated syrup, or semi-solid fat, which consists of solid triglyceride crystals dispersed in a solution of liquid triglycerides. 

It is interesting to note that transesterification can be realized in a packed column which is operated in a way very similar to a trickle-bed, for the needed residence time is rather long. Gaseous methanol is countercurrently contacted with the liquid triglyceride using homogeneous catalysts such as sodium methylate. This rare example of a countercurrent operation with small liquid space velocity, has been preferred, because the conversion is limited by thermodynamic equilibrium. 

Explain why coconut oil is a liquid triglyceride, even though most of its fatty-acid components are saturated. 

Synthetic, saturated, liquid Triglycerides, medium chain (Miglyol 812 )... 

Many vegetable and fish oils are liquid triglycerides. Because these organisms operate at ambient temperatures, evolution dictated that low-melting fats were required to avoid solidification. In warm-blooded animals, higher melting fats can be tolerated and are used. 

Refining removes most of the flavors, colors, free fatty acids, suspended matter, minerals and vitamins from edible nut oils. The degree of refining is determined by the end-use of the oil. For some uses the unrefined virgin oU may be satisfactory for other uses only the free fatty acids need to be removed for food uses, the oil should neutralized, decolored and deflavored. As more sophisticated methods of refining are used, the oils approach pure liquid triglycerides. 

The same principles as discussed in Sec. II.A apply when dealing with liquid triglycerides in contact with an aqueous surfactant solution. Triglycerides above their melting point are liquid oils of moderate polarity. However, despite their interest as model soil for detergency applications, little work is reported in the literature on water-triglyceride in-... 

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