Edible vegetable oils

What are the optimal conditions to hydrogenate canola oil Edible vegetable oil is hydrogenated to preserve its flavor and to alter its melting properties. Because evidence suggests that trans-fatty acids are associated with increased risk of heart disease and cancer, the minimum amount of trans-fatty acids and the maximum amount of c/s-oleic acid are desired. 

Although soybeans contribute about one-half of the world production of oilseeds, they supply less than one-third of the total edible vegetable fats and oils (Table 11) because of their relatively low oil content. Nonetheless, production of soybean oil exceeds the combined production of cottonseed, peanut, and sunflower seed oils. 

Table 11. World Production of Edible Vegetable Oils, t x 10 ...

A commercially interesting low calorie fat has been produced from sucrose. Proctor Gamble has patented a mixture of penta- to octafatty acid ester derivatives of sucrose under the brand name Olestra. It was approved by the FDA in January 1996 for use as up to 100% replacement for the oil used in preparing savory snacks and biscuits. Olestra, a viscous, bland-tasting Hquid insoluble in water, has an appearance and color similar to refined edible vegetable oils. It is basically inert from a toxicity point of view as it is not metabolized or absorbed. It absorbs cholesterol (low density Hpoprotein) and removes certain fat-soluble vitamins (A, D, E, and K). Hence, Olestra has to be supplemented with these vitamins. No standard LD q tests have been performed on Olestra however, several chronic and subchronic studies were performed at levels of 15% in the diet, and no evidence of toxicity was found. No threshold limit value (TLV), expressed as a maximum exposure per m of air, has been estabhshed, but it is estimated to be similar to that of an inert hpid material at 5 mg/m. ... 

The colorant is prepared by leaching the annatto seeds with an extractant prepared from one or more approved, food-grade materials taken from a hst that includes various solvents, edible vegetable oils and fats, and alkaline aqueous and alcohoHc solutions (46,47). Depending on the use intended, the alkaline extracts are often treated with food-grade acids to precipitate the annatto pigments, which ia turn may or may not be further purified by recrystallization from an approved solvent. Annatto extract is one of the oldest known dyes, used siace antiquity for the coloring of food, textiles, and cosmetics. It has been used ia the United States and Europe for over 100 years as a color additive for butter and cheese (48—50). 

Lipid-soluble food grade copper chlorophyll is manufactured similarly by extraction of adequate plant material, followed by replacement of magnesium by copper, and purihcation steps to remove carotenoids, waxes, sterols, oils, and other minor components that are co-extracted. Commercial copper chlorophylls may vary physically, ranging from viscous resins to fluid dilutions in edible oils as well as granulated forms and emulsions standardized with edible vegetable oil. Colors may vary... 

LINOLENIC ACID, CAS 463-40-11. Also called 9.12,15-ocladecatri-enoie acid, formula CH,CH CH CHCH2CH rHrH CH CH(CH bCOOH. This is a polyunsaturated fatty ucid (three double bondsl, It occurs as the glyceride in many seetl tats. It ts an essential laity acid in the diet. See also Vegetable Oils (Edible). At room temperature, linolenic aeid is a colorless liquid soluble in most organic solvents insoluble in water. Specific gravity (1.916 (2(1/4"C mp -ll C bp 23()"C. Combustible. Linolenic acid finds use in various pharmaceuticals and drying oils. 

MYRISTIC ACID. [CAS 544-63-8]. Also called tetradecanoic acid, formula CHjlCHiJnCOOH, At room temperature, it is an oily, white crystalline solid. Soluble in alcohol and ether insoluble in water. Specific gravity 0.8739 (80°C) mp 54.4°C bp 326.2°C. Combustible. The acid is derived by the fractional distillation of coconut oil. Myristic ucid is used in soaps cosmetics in the synthesis of esters for flavorings and perfumes and as a component of food-grade additives, Myristic acid is a constituent of several vegetable oils. See also Vegetable Oils (Edible). 

PALMITOLE1C ACID. [CAS 373-49-9], Also called dr-9-hexadec-anoic acid, formula CH3 (CH2)5CH CH(CHi>7COOH. This is an unsaturated fatty acid found in nearly every fat, especially in marine oils (15-20%i. At room temperature, it is a colorless liquid. Insoluble in water soluble in alcohol and ether mp 1.0°C bp 140-141°C (5 millimeters pressure). Combustible. Palmitoleic acid is used in organic synthesis, and as a standard in chromatographic analysis. See also Vegetable Oils (Edible). 

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