Fats and Vegetable Oils

SNG Substitute natural gas. soaps Sodium and potassium salts of fatty acids, particularly stearic, palmitic and oleic acids. Animal and vegetable oils and fats, from which soaps are prepared, consist essentially of the glyceryl esters of these acids. In soap manufacture the oil or fat is heated with dilute NaOH (less frequently KOH) solution in large vats. When hydrolysis is complete the soap is salted out , or precipitated from solution by addition of NaCl. The soap is then treated, as required, with perfumes, etc. and made into tablets. 

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). 

Lycopene (C.I 75125) E 160d 5% lycopene Tomato extract, vegetable oil Orange red Snacks, butter, margarine, vegetable oils and fats, pastas, soups, gravies, sauces. 

Biodiesel (fatty acid methyl ester (FAME)) production is based on transesterification of vegetable oils and fats through the addition of methanol (or other alcohols) and a catalyst, giving glycerol as a by-product (which can be used for cosmetics, medicines and food). Oil-seed crops include rapeseeds, sunflower seeds, soy beans and palm oil seeds, from which the oil is extracted chemically or mechanically. Biodiesel can be used in 5%-20% blends with conventional diesel, or even in pure form, which requires slight modifications in the vehicle. 

Rossell.J.B. 1991. Vegetable oils and fats. In Analysis of Oilseeds, Fats and Fatty Foods (J.B. Rossell and J.L.R. Pritchard, eds.) pp. 261-328. Elsevier Science Publishing, New York. 

King, B., Sibley, I. and Zilka, S.A. (1985) Authenticity of edible vegetable oils and fats, Part VII maize oil. Leatherhead Food RA Research Reports No. 522. Leatherhead Food RA, UK. 

The most abundant fatty acids in vegetable oils and fats are palmitic acid (hexa-decanoic acid or 16 0), oleic acid ([9Z]-octadec-9-enoic acid or 18 1 cis-9), and lino-leic acid (cis, cis-9,12-octadccadicnoic acid or 18 2 cis-9 cis-12) [21], Other fatty acids are found in special oils (e.g. 80% 87% ricinoleic acid in castor oil) [23], but these oils are quite rare. Castor oil, for example, has a production rate of 610,000 tons/year compared to the top four palm oil (46 million tons/year), soya oil (40 million tons/year), rapeseed oil (24 million tons/year), and sunflower oil (12 million tons/ year) [24]. Further sources of fatty acids are tall oils (2 million tons/year) [25] and to a lesser degree synthetic fatty acids derived by mainly hydroformylation and hy-drocarboxylation of olefins [23], The summed fatty acid production is estimated to be 8 million tons/year (2006) [23],... 

Knothe, G., and Dunn, R. O. 2001. Biofuels Derived from Vegetable Oils and Fats. In Oleochemical Manufacture and Applications (pp. 106-163). Sheffield Sheffield Acadamic. 

The vegetable oils and fats can be divided into three groups on the basis of fatty acid composition. The first group comprises oils containing mainly fatty acids with 16 or 18... 

Gertz, C. Klostermann, S. Kochhar, S.P. 2000. Testing and comparing oxidative stability of vegetable oils and fats at frying temperature. Eur. J. Lipid Sci. Tech. 102 543-551. 

There is currently a wide range of vegetable oils and fats with diverse nutritional, pharmaceutical, and cosmetic properties. The metabolism of triacylglycerol lipids... 

The fact that most vegetable oils and fats are nontoxic allows them to be used as reliable excipients or carriers in many pharmaceutical formulations. Vegetable oils and fats have been approved as excipients to facilitate delivery of bioactive compounds, to act as fillers, binders, lubricants, solubilizers, emulsifiers, and emollients in a variety of delivery forms including tablets, capsules, suppositories, emulsions (enteral/parenteral), ointments, creams, and lotions. Other nondirect applications include artificial blood, gene delivery, diagnostic imaging, and medical devices (27). 

It is, however, very soluble in various hydrocarbons and organic solvents, such as kerosene (in which it is soluble in all proportions at 26° C.), petrol, carbon tetrachloride, monochlorobenzene, ethyl alcohol (in absolute alcohol it is soluble in all proportions above 15-6° C., and above 38-6° C. in 92-5% alcohol), ethyl ether, carbon disulphide, thiodiglycol, glycerol, as well as in the animal and vegetable oils and fats. It is only slightly soluble in vaseline and paraffin wax. ... 

N. R. Antoniosi FUho, Analysis of the vegetable oils and fats nsing high resolntion gas chromatography and compntational methods, Ph.D. thesis, University of Sao Paulo, Institute of Chemistry at Sao Carlos, Brazil, 1995, pp. 140-152. 

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