Oil structure

Tripoli E, Giammanco M, Tabacchi G, Di Majo D, Giammanco S and La Guardia M. 2005. The phenolic compounds of olive oil structure, biological activity and beneficial effects on human health. Nutr Res Rev 18(1) 98—112. 

The mobilization of a trapped phase during displacement has been the subject of extensive research (ll>24-26,28-32). These papers all dealt with the concept of viscous forces overcoming capillary trapping forces. Their results can be applied to understand the behavior seen in displacement experiments performed over a range of Ca by several researchers to study residual oil structure and saturation. As Ca increased, the maximum trapped blob size decreased, until eventually singlets were mobile. 

The oil structure influence on the formulation is illustrated in Figure 1. It represents the minimum percentage of emulsifiers required to induce the transition aacro-raicroeaulsion versus their HLB values for monomer-water mixtures dispersed in different oils. It can be seen that in the case of acrylamide (AH) or acrylamide-sodium acrylate (Aa) mixtures, the amount of surfactant needed to form a microemulsion is much larger for toluene or cyclohexane than for Isopar K (11,12[). When methacrylcxyethyltrimethylammonium chloride (HA0OU.AT) is the monomer, the optimal conditions are obtained in cyclohexane. These results closely follow the differences calculated for the solubility parameters between oils and lipophiles as shown in Table I. 

Overall, DSC is an excellent method to measure the wax appearance and crystallization temperatures of vegetable oils. Due to the complexity of the vegetable oil composition with respect to their FA distribution, the situation is not as simple as pure triacylglycerol molecules. Moreover, there is significant influence of the nature, relative abundance, and orientation of C=C bonds on the wax appearance temperatures. Further, presence of other saturated short-chain-length FAs in vegetable oil structure is found to affect the crystallization process. Statistical analysis of NMR-derived vegetable oil structure support the influence of several predictor variables associated with FA unsaturation on the crystalhzation process. 

For the work described here, n-alkanes are used as the oil phase. The results which these yield can be related to those for other oil structures, including complex mixtures, by employing the concenpt of equivalent alkane carbon number, or EACN (13). 

Hudson, B.J. and Lewis, J.I., Polyhydroxy flavonoid antioxidants for edible oils Structural criteria for... 

To overcome these limitations associated with low-temperature structures and to make radiation processing of heavy oil and bitumen highly efficient, additional methods should be applied for oil structural destabilization. These methods include preliminary and under-beam mechanical... 

The CER concept established for conventional emulsions has been extended to polymerizable microemulsions. The influence of oil structure on the formulation is illustrated in Figure 21.3. This plot represents the minimum percentage... 

Cyclic Fatty Acids in Heated Vegetable Oils Structures and Mechanisms... 

Figure 17 Illustration of the fact that microemulsion structure is not simply a function of composition. Shown are partial ternary phase diagrams with nonionic and cationic surfactants at room temperature. For a similar composition (approximately 15% surfactant, 65 wt% water, and 20 wt% oil), the microstructures of the two systems are widely different, as shown by the ratio of the water and oil diffusion coefficients, Dn /Dhc where he here denotes oil (hydrocarbon). The nonionic system has an oil-in-water structure (D //)hc = 200), while the cationic system has a water-in-oil structure (D,/Z)h. = 1/200).

Blue-numbered exercises are more challenging. 8.12 How are fats and oils structurally similar How are they different ... 

Key words vegetable oil, drying-non-drying and semi-drying oils, extraction process of oil, purification of oil, structure and property, oleo-chemical, application. 

Gutierrez-Rosales, F., J., Rios, M., and Gomez-Rey, L. 2003. Main polyphenols in the bitter taste of virgin olive oil. Structural confirmation by on line HPLC electrospray ionization mass spectrometry. J. Agric. Food Chem. 51 6021-6025. 

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