Soybean oil modified

Kamei M, Ohgaki S, Kanbe T, et al. 1996. Highly hydrogenated dietary soybean oil modifies the responses to polychlorinated biphenyls in rats. Lipids 31(11) 1151-1156. 

As indicated previously in this chapter, regular soybean salad oil, if processed and stored properly, has very good oxidative stability as a salad oil. In some instances, however, extra oxidative stability may be needed. In those cases, soybean oil with a modified fatty acid profile may be appropriate, such as one with reduced linolenic acid. Several studies on soybean oil modified to reduce the linolenate content showed that this approach improved the flavor quality and oxidative stability of the soybean salad oils (Mounts et d., 1988 Liu ite, 1992a Mounts et al., 1994a Su et al., 2003). Decreasing the linolenic acid helps to inhibit oxidation and the development of painty flavors derived from the oxidation of linolenic acid. 

Some hyperbranched polyurethanes with different compositions based on Mesua ferrea L. seed oil, sunflower oil, and so on, have been prepared by using monoglyceride and glycerol or monoglyceride with hyperbranched polyol. Hyperbranched polyurethanes have been prepared from soybean oil-modified hyperbranched polyol obtained via epoxidation and hydrofor-mylation. Castor oil-based hyperbranched polyurethanes have been synthesised using castor oil as the B3 monomer in an A2 -1- B3 approach. The A2 monomer, -NCO terminated pre-polymer was obtained by reacting MDI with PCL. The urethane reaction was carried out at ca. 110°C in the... 

To a mixture of 9 gm (0.05 mole) of benzoguanamine, 60 gm (1.0 mole) of urea, and 260 gm of 37% (3.2 moles) formaldehyde is added 10% aqueous sodium carbonate to bring the pH to 8.0. Then 370 gm (5.0 moles) of Az-butanol is added, and the solution is heated to 80°C for 40 min. Fifteen grams of concentrated hydrochloric acid is added, and the mixture is heated to 93 over 30 min with removal of water. The mixture is kept at 93 for 2 hr, evaporated to 66.5% solid, and diluted with xylene to 50% resin solids. The resin (3gm) is blended with 7.0 gm of soybean oil-modified alkyd resin, coated, and baked at 130°C for 30 min to give a heat-stable coating, resistant to bending. 

Epoxidized oils were also used to modify PLA Ali et ah (2009) reported that its use as a plasticizer to improve flexibility. Thermal and scanning electron microscope analysis revealed that epoxidized soybean oil is partially miscible with PLA. Rheological and mechanical properties of PLA/epoxidized soybean oil blends were studied by Xu and Qu (2009) Epoxidized soybean oil exhibited a positive effect on both the elongation at break and melt rheology. Al-Mulla et al. (2010b) also reported that plasticization of PLA (epoxidized palm oil) was carried out via solution casting process using chloroform as a solvent. The results indicated that improved flexibility could be achieved by incorporation of epoxidized palm oil. 

PLA/PCL-OMMT nano-composites were prepared effectively using fatty amides as clay modifier. The nano-composites shows increasing mechanical properties and thermal stability (Hoidy et al, 2010c). New biopolymer nano-composites were prepared by treatment of epoxidized soybean oil and palm oil, respectively plasticized PLA modified MMT with fatty nitrogen compounds. The XRD and TEM results confirmed the production of nanocomposites. The novelty of these studies is use of fatty nitrogen compoimds which reduces the dependence on petroleum-based surfactants (Al-Mulla et al., 2011 Al-Mulla et ah, 2011 Al- Mulla et ah, 2010c). 

Al-Mulla, E.A.J., Suhail, A. H. and Aowda, S. 2011. A. New biopolymer nanocomposites based on epoxidized soybean oil plastidzed poly(lactic add)/fatty nitrogen compounds modified clay Preparation and characterization. Industrial Crops and Products 33. 23-29. 

Adsorption and persistence in plants can be modified by other chemicals or by selected carriers, although mechanisms to account for these phenomena are unclear. The application mixture influences adsorption and persistence of fenvalerate. For example, interception and persistence in sugarcane were increased when fenvalerate was applied in a 25% water/75% soybean oil mixture vs. water or soybean oil alone (Smith et al. 1989). Also, biocidal properties of fenvalerate residues on cotton foliage were increased up to 100% due to enhanced persistence of fenvalerate in the presence of toxaphene (Brown et al. 1982). 

Figure 6.17 Microscopy images of 1 wt% soybean oil-in-water emulsion (0.25 wt% modified lecithin, 0 or 0.25 wt% chitosan, pH = 3.0) following heat treatment (30-90 °C, 30 min). The scale bars correspond to 100 pm. Reproduced from Chuah et al. (2009) with permission.

In Figure 1, a general scheme used in our group for the careful isolation of food volatiles is shown. Usually, the food is extracted with diethyl ether at room temperature and, after concentration of the extract, the volatiles are separated from the non-volatile material by high vacuum sublimation [10, 11], In case of fat-rich products (e.g., butter, sesame seeds or soybean oil) a modified version of the high vacuum sublimation apparatus is used [12]. 

Choi,N., Kwon, D., Yoon, S. H., Jung, M. Y., and Shin, H. 2004. Selectively hydrogenated soybean oil with conjugated linoleic acid modifies body composition and plasma lipids in rats. Journal of Nutrit. Biochemistry, 15, 411 117. 

Attempts are being made to modify the fatty acid composition of soybean oil to enhance its usefulness. Oils with less or more saturated acid, with less linolenic acid, and with high levels of oleic acid are in various stages of development (55). 

The fatty acid composition of the new crop has been modified, and the level of linolenic acid has been reduced from over 50% to 2% (6). This greatly improves oxidative stability of the oil, which by fatty acid composition is very close to sunflower and soybean oils (Table 2). Linola has been found to be more resistant to oxidation than regular flax oil, and its stability is comparable with soybean, canola, and sunflower oils (Przybylski, unpublished data). 

The physical properties of fatty acids vary with their chain length, unsaturation, and other substituents and change with temperature. Numerous attempts have been made to develop equations that will predict these properties. Soybean oil s properties should reflect its constituents and, especially, its fatty acid composition, and physical properties have frequently been measured for typical soybean oils, but there have been fewer measurements of soybean oils with modified fatty acid compositions. 

The estimated trans-acyl group intake by typical U.S. consumers is 11.1-27.6 g/ person/day (341). A comprehensive review concluded that trans-acyl groups consumed at 4.0% or more of total calories may raise plasma lipid levels (342). As a result of health concerns over the presence of trans-acyl groups in our diet, modifying fatty acid composition of soybean oil to improve its oxidative and flavor stability in ways similar to that obtained by hydrogenation, but without transformation, has become an objective of plant breeders. 

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. 

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