Fractionation soybean oil

Product refinment Coffee Tea Tobacco Raw lecithin (soybean oil fraction) Collagen Caffeine-free Nicotine reduced Free-flowing Fat-free Production unit selective by N2/CO2 mixture continuous processing possible... 

Fig. 4.15. Distribution of total trans fatty acid, and the mono trans 18 1,18 2 and 18 3 isomers in the different partially hydrogenated soybean oil fraction presented in Fig. 4.14.The insert represents a partial GC chromatogram of one of the trans fractions (19%) isolated by Ag+-TLC and separated by GC using the isothermal stepwise temperature program starting at 120X.

Figure 29 SFC profiles for hydrogenated soybean oil fractions. (Courtesy of S.A. Frac-tionnement Tirtiaux, Fleurus, Belgium.)... 

Soybean oil and tall oil fatty acids are not used in paints without modification. These products, Hsted as used in paints, first must be converted to alkyds or other synthetic drying oils. Presumably significant amounts of the linseed oil Hsted under paints are also converted to alkyds or other derivatives before use. In addition to the numbers given in Table 2, relatively large amounts of the oils are reported to have been consumed by conversion into fatty acids. Some indeterrninate fraction of the fatty acids, especially tall oil fatty acids, are presumably converted into derivatives that are used like drying oils. 

MCTs Soybean oil SafDoweroil Sesame oil Cottonseed oil Castor oil Fractionated coconut oil MCTs... 

ExxonMobil is now licensing this technology to other refineries. Development of similar applications in other operations is likely. Initially, applications will probably involve relatively easy separations such as the separation of methyl ethyl ketone/toluene from lube oil described above or soybean oil from hexane in food oil production. Long-term, however, the technology may become sufficiently advanced to be used in more important refining operations, such as fractionation... 

It is a complex mixture of acetone-insoluble phosphatides that consists chiefly of phosphatidyl choline, phosphatidyl ethanolamine, and phosphatidyl inositol combined with various amounts of other substances such as triglycerides, fatty acids, and carbohydrates. Refined grades of Lecithin may contain any of these components in varying proportions and combinations depending on the type of fractionation used. In its oil-free form, the preponderance of triglycerides and fatty acids is removed and the product contains 90% or more of phosphatides representing ah or certain fractions of the total phosphatide complex. Edible diluents, such as cocoa butter and vegetable oils, often replace soybean oil to improve functional and flavor characteristics. Lecithin is only partially soluble in water, but it readily hydrates to form emulsions. The oil-free phosphatides are soluble in fatty acids, but they are practically insoluble in fixed oils. When ah phosphatide fractions are present, Lecithin is partially soluble in alcohol and practically insoluble in acetone. 

High-trans-type specialty fats can be produced by a combination of selective hydrogenation and fractionation from liquid oils. These high-trans-type fats can be produced by selectively hydrogenating blends of soybean oil and pahn olein or palm olein alone. They are more compatible with cocoa butter than the lauric-type cocoa butter substimtes, thus they are sometimes called cocoa butter partial replacers. 

The vapor pressures of soybean oil-hexane mixtures between 75°C and 120°C were reported (108, 109), and similar data for soybean oil with commercial hexanes was reported by Smith (110). Arnold and Breuklander (83) measured the boiling point of dichloroethylene-soybean oil mixtures and found the log (V.P.) was a linear relation of the mole fraction of oil. Kusano (111, 112) measured the vapor pressure (P) of soybean oil-solvent mixtures that included hexane, benzene, and carbon tetrachloride between 20°C and 50°C and found linear relations between log P and 1/ T. Anikin et al. (113, 114) measured the vapor pressure of mixtures of soybean oil with the khladon 113 (trichlorotrifluoroethane) between 30°C and 100°C. Aeber-hard and Spekuljak (115, 116) measured the vapor pressure of hexane in hexane-soybean oil mixtures and found the vapor pressure at 25°C could be predicted by the equation... 

Lecithin recovered from solvent-extracted soybean oil had different phospholipid class compositions from those produced by mechanical pressing (198). The percentage of phosphatidylcholine was considerably higher in lecithin recovered from extruded-expelled oU than from solvent-extracted oil. The phosphatidylcholine- and phosphatidylinositol-enriched fractions produced by ethanol extraction of the crude lecithin also showed different functional properties (199). 

The simplest method for modifying natural (crude) lecithin is the addition of a non-reactive substance. Plastic lecithins are converted to fluid forms by adding 2% to 5% fatty acids and/or carriers such as soybean oil. If the additives react with the lecithin to alter the chemical structure of one or more of the phospholipid components, the resulting product is referred to as a chemically modified lecithin. Modification can also be achieved by subjecting lecithin to partial controlled enzymatic hydrolysis. Finally, refined lecithin products can be obtained by fractionating the various phospholipid components. 

Fluidizing. Fluidizing additives such as soybean oil, fatty acids, or calcium chloride can be added to adjust the viscosity. The viscosity of dried crude lecithin can also be decreased by warming it to a maximum of 60°C. The dried crude lecithin product (unbleached or bleached) can also be used to prepare a variety of grades of lecithin by removing the oil to increase the phospholipid content, or by separating the oil-free lecithin into alcohol-soluble and alcohol-insoluble fractions. 

Palm oil is the second largest source of oil in the world, next to soybean oil (55). Worldwide production of palm oil is increasing at a rapid rate and the volume of palm oil in the world may surpass that of soybean oil in the near future. Palm oil and palm olein (the liquid fraction) show excellent frying performance. In addition, both palm oil and palm olein produce a highly desirable fried food flavor (56, 57). 

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