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Tailored Microstructure of Colloidal Lipid Particles for Pickering Emulsions with Tunable Properties
Electronic Supplementary Material (ESI) for Soft Matter. This journal is © The Royal Society of Chemistry 2017 Supporting information. Tailored Microstructure of Colloidal Lipid Particles for Pickering Emulsions with Tunable Properties Anja A.J. Schröder1,2, Joris Sprakel2, Karin Schroën1, Claire C. Berton-Carabin1 1. Laboratory of Food Process Engineering, Wageningen University and Research, Bornse Weilanden 9, 6708 WG Wageningen, The Netherlands. 2. Physical Chemistry and Soft Matter, Wageningen University and Research, Stippeneng 4, 6708 WE Wageningen, The Netherlands. Email addresses: [email protected], [email protected], [email protected], [email protected] S1 S1. Tripalmitin CLP dispersions produced with 0.5% w/w (left) and 1% w/w (right) Tween40 in the aqueous phase. S2. Fatty acid composition of palm stearin. Component name Percentage average C14:0 1.16 C16:0 82.18 C18:0 5.12 C18:1 9.03 C18:2 1.83 C18:3 0.02 C20:0 0.32 C22:0 0.25 C22:1 0.04 C24:0 0.05 S3. Hydrodynamic diameter (z-average) measured by dynamic light scattering, and, D[4,3], D[3,2], D10, D50 and D90 measured by static light scattering of CLPs composed of (a) tripalmitin, (b) tripalmitin/tricaprylin 4:1, (c) palm stearin. S2 Type of z-average PdI D[4,3] A D[3,2] D10 D50 D90 lipid (μm) (μm) (μm) (μm) (μm) (μm) Tripalmitin 0.162 ± 0.112 ± 0.130 ± 0.118 ± 0.082 ± 0.124 ± 0.184 ± 0.005 0.02 0.004 0.003 0.002 0.004 0.005 Tripalmitin/ 0.130 ± 0.148 ± 0.131 ± 0.117 ± 0.080 ± 0.124 ± 0.191 ± tricaprylin 0.011 0.02 0.003 0.001 0.004 0.002 0.010 (4:1) Palm 0.158 ± 0.199 ± 0.133 ± 0.119 ± 0.081 ± 0.127 ± 0.195 ± stearin 0.007 0.02 0.002 0.002 0.005 0.000 0.010 A B S4. -
Calculation of Thermophysical Properties of Oils and Triacylglycerols Using an Extended Constituent Fragments Approach
CT&F - Ciencia, Tecnología y Futuro - Vol. 5 Num. 1 Dec. 2012 Pag. 67-82 CIBSCOL+ ISSN 0122-5383 CALCULATION OF THERMOPHYSICAL PROPERTIES OF OILS AND TRIACYLGLYCEROLS USING AN EXTENDED CONSTITUENT FRAGMENTS APPROACH CÁLCULO DE PROPIEDADES TERMOFÍSICAS DE ACEITES Y TRIACILGLICEROLES EMPLEANDO UNA METODOLOGÍA EXTENDIDA DE FRAGMENTOS Diana-Carolina Cruz-Forero1, Oscar-Andrés González-Ruiz1 and Luis-Javier López-Giraldo1* 1Universidad Industrial de Santander, Bucaramanga, Santander, Colombia e-mail: [email protected] (Received Jul. 05, 2012; Accepted Nov. 09, 2012) ABSTRACT his paper validates and implements an Extended Constituent Fragments methodology (ECF) for the calculation of thermophysical properties of vegetable oils considering the latter as triglyceride (TAG's) Tmixtures, both homogeneous and heterogeneous. For this purpose, three different vegetables oils were chosen (soybean oil, canola and olive) and their TAG's profiles were estimated using the ECN 42 generalized method. The ECF methodology estimates the properties of TAG's from their fragment composition and spe- cific parameters of each property, which are adjusted using experimental information available in literature. The average relative errors of calculated properties were between 1 and 32% depending on the oil and the property. These errors were significantly lower than those obtained using the Aspen HYSYS commercial software, which oscillates between 70 and 100%. Additionally, by extrapolating the constituent fragments methodology a method for calculating boiling temperatures of TAG's with average relative errors of ~1% was proposed. The calculations of properties for the ECF method were performed using the OIL-CALPROP software developed specifically for this purpose. Keywords: Vegetable oils, Triglycerides, Prediction, Thermodynamic properties, Calorific capacity, Boiling temperature, Simulation, Software. -
Zahnmedizinische Produkte Und Ihre Inhaltsstoffe
Medikamente Zahnmedizinische Produkte III–8.3 Zahnmedizinische Produkte und ihre Inhaltsstoffe Produktname Anbieter/ Inhaltsstoffe Verwendung Hersteller/ (Elemente in Massen-%, Vertrieb seit x = keine Angabe) Adaptic LC Johnson & John Ba-Glas Kunststoff son AH 26 DeTrey Dentsply Pulver: Silber, Wismutoxid, Methenamin, Wurzelkanal- Titandioxid, Harz: Epoxybisphenolharz Füllungsmasse Alba KF Heraeus/Heraeus/ Pd: 40,0; Ag: 53,0; Sn: x; Zn: 3,5; In: 2,0 Zahnlegierung 1988 Alba Lot 810 Heraeus Kulzer Au: 10,00; Pd: 1,00; Cu: 11,00; Ag: 69,00; Dentallot In: 6,00; Zn: 3,00 Alba Lot 880 Heraeus Kulzer Au: 12,00; Pd: 4,00; Cu: 11,00; Ag: 69,00; Dentallot In: 4,00 Alba SG Heraeus/Heraeus/ Au: 10,0; Pd: 21,0; Ag: 57,0; Cu: 10,0; Zn: Zahnlegierung 1953 2,0 Albabond Heraeus/Heraeus/ Pd: 60,5; Ag: 28,0; Sn: 3,0; In: 7,0; Ga: x Zahnlegierung 1980 Albabond A Heraeus/Heraeus/ Pd: 57,0; Ag: 32,8; Sn: 6,8; In: 3,4 Zahnlegierung 1989 Albabond E Heraeus/Heraeus/ Au: 1,6; Pd: 78,4; Cu: 11,0; Sn: x; In: x; Ga: Zahnlegierung 1983 7,5 Albabond EH Heraeus/Heraeus/ Au: 2,0; Pd: 79,0; Cu: 10,0; Ga: 8,8 Zahnlegierung 1984 Albabond GF Heraeus/Heraeus/ Pd: 60,5; Ag: 19,5; Cu: 7,5; Sn: 3,0; In: 9,5 Zahnlegierung 1987 Albabond U Heraeus/Heraeus/ Au: 2,0; Pd: 75,0; Cu: 9,5; Sn: 3,0; In: 7,0; Zahnlegierung 1982 Ga: 3,5 Albiotic Upjohn Lincomycin Antibiotikum Aleram 2 Allgemeine Gold- Au: x; Pd: 78,5; Cu: 10,5; Sn: x; Ga: 8,0 Zahnlegierung u. -
Extraction of Trimyristin from Nutmeg
Extraction of Trimyristin from Nutmeg Note: With consent, your experimental data may be used in a research presentation at the American Chemical Society national meeting. Please consider this when performing the experiment! Read Standard Reflux on page 201 of “The Organic Chem Lab Survival Manual.” Prelab Question 1: Trimyristin is a triglyceride. What are triglycerides? Prelab Question 2: How do microwaves heat? Microwave Procedure: Add approximately 2.5 g of ground nutmeg (record exact mass) and 15 mL of diethyl ether to microwave vessel. Cap microwave vessel as directed. (Monitor vessel capped differently.) Place all microwave vessels into Milestone Ethos laboratory microwave system as directed. (Monitor vessel is equipped with fiber optic temperature probe.) All vessels are heated according to the following temperature profile: Step 1 Ramp from room temperature to 65°C in 1.5 min Step 2 Hold at 65°C for 5.5 min Step 3 Vent (cooling) for 10 min Allow vessels to cool below boiling point of ether before uncapping. (Ice bath can be used to speed up process.) Process microwave extract as directed with conventional extraction method.* Traditional Extraction: Weigh approximately 2.5 g of finely ground nutmeg and combine it with 15 mL of diethyl ether in an appropriate round-bottom flask. Attach a water-cooled condenser to the vial and set the apparatus in an aluminum block on a hot plate. Gently heat the mixture under reflux for 45 minutes or more. *Filter the mixture by gravity. Wash the nutmeg residue in the filter paper with a small amount of ether, saving the filtrate. -
PARTIAL CHARACTERIZATION of LIPASE from COCOA BEANS (Theobroma Cacao
448 Indo. J. Chem., 2008, 8 (3), 448 - 453 PARTIAL CHARACTERIZATION OF LIPASE FROM COCOA BEANS (Theobroma cacao. L.) OF CLONE PBC 159 Ratna Agung Samsumaharto Faculty of Biology, Setia Budi University, Jl. Let. Jend. Sutoyo Mojosongo – Surakarta 57127 Received 3 April 2008; Accepted 15 October 2008 ABSTRACT A study was carried out to characterize the cocoa lipase from cocoa beans (Theobroma cacao, L.) of clone PBC 159. The optimum temperature of cocoa lipase was 30-40 °C and the pH optimum was 7.0-8.0. The moleculer weight of the lipase enzyme was in between 45-66 kDa. The results indicate that Km value for cocoa bean lipase was 2.63 mM, when trimyristin was used as a substrate. The incubation of cocoa bean lipase with triolein and tributyrin (as substrate) yielded Km of 11.24 and 35.71 mM, respectively. The Vmax value obtained from the incubation of the lipase with a wide range of substrates, including tributyrin, trimyristin and triolein, are expressed as µmole acid/min/mg protein for cocoa lipase. Vmax values decreased with the increase in the triacylglycerol chain-length, with Vmax values of 27.78, 13.16 and 11.63 µmole acid/min/mg protein when incubated with tributyrin, trimyristin and triolein, respectively. Inhibition of lipase occurred in the presence of diisopropyl flourophosphate, N- bromosuccinimide and 5,5-dithiobis-(-2-nitrobenzoic acid). Keywords: characterization, lipase, cocoa beans INTRODUCTION According to Hassan [8] the lipase showed that the optimum temperature for oil palm mesocarp lipase Lipases are ester hydrolases or esterases since activity range between 20.0 to 32.5 °C. -
Food Scientist's Guide to Fats and Oils For
FOOD SCIENTIST’S GUIDE TO FATS AND OILS FOR MARGARINE AND SPREADS DEVELOPMENT by KATHLEEN M. MORLOK B.S., University of Minnesota, 2005 A REPORT submitted in partial fulfillment of the requirements for the degree MASTER OF SCIENCE Food Science KANSAS STATE UNIVERSITY Manhattan, Kansas 2010 Approved by: Major Professor Kelly J.K. Getty Animal Sciences & Industry Abstract Fats and oils are an important topic in the margarine and spreads industry. The selection of these ingredients can be based on many factors including flavor, functionality, cost, and health aspects. In general, fat is an important component of a healthy diet. Fat or oil provides nine calories per gram of energy, transports essential vitamins, and is necessary in cellular structure. Major shifts in consumption of fats and oils through history have been driven by consumer demand. An example is the decline in animal fat consumption due to consumers’ concern over saturated fats. Also, consumers’ concern over the obesity epidemic and coronary heart disease has driven demand for new, lower calorie, nutrient-rich spreads products. Fats and oils can be separated into many different subgroups. “Fats” generally refer to lipids that are solid at room temperature while “oils” refer to those that are liquid. Fatty acids can be either saturated or unsaturated. If they are unsaturated, they can be either mono-, di-, or poly-unsaturated. Also, unsaturated bonds can be in the cis or trans conformation. A triglyceride, which is three fatty acids esterified to a glycerol backbone, can have any combination of saturated and unsaturated fatty acids. Triglycerides are the primary components of animal and vegetable fats and oils. -
Page 1 of 12Journal Name RSC Advances Dynamic Article Links ►
RSC Advances This is an Accepted Manuscript, which has been through the Royal Society of Chemistry peer review process and has been accepted for publication. Accepted Manuscripts are published online shortly after acceptance, before technical editing, formatting and proof reading. Using this free service, authors can make their results available to the community, in citable form, before we publish the edited article. This Accepted Manuscript will be replaced by the edited, formatted and paginated article as soon as this is available. You can find more information about Accepted Manuscripts in the Information for Authors. Please note that technical editing may introduce minor changes to the text and/or graphics, which may alter content. The journal’s standard Terms & Conditions and the Ethical guidelines still apply. In no event shall the Royal Society of Chemistry be held responsible for any errors or omissions in this Accepted Manuscript or any consequences arising from the use of any information it contains. www.rsc.org/advances Page 1 of 12Journal Name RSC Advances Dynamic Article Links ► Cite this: DOI: 10.1039/c0xx00000x www.rsc.org/xxxxxx ARTICLE TYPE Trends and demands in solid-liquid equilibrium of lipidic mixtures Guilherme J. Maximo, a,c Mariana C. Costa, b João A. P. Coutinho, c and Antonio J. A. Meirelles a Received (in XXX, XXX) Xth XXXXXXXXX 20XX, Accepted Xth XXXXXXXXX 20XX DOI: 10.1039/b000000x 5 The production of fats and oils presents a remarkable impact in the economy, in particular in developing countries. In order to deal with the upcoming demands of the oil chemistry industry, the study of the solid-liquid equilibrium of fats and oils is highly relevant as it may support the development of new processes and products, as well as improve those already existent. -
Encapsulation and Protection of Omega-3-Rich Fish Oils Using Food-Grade Delivery Systems
foods Review Encapsulation and Protection of Omega-3-Rich Fish Oils Using Food-Grade Delivery Systems Vishnu Kalladathvalappil Venugopalan 1 , Lekshmi Ramadevi Gopakumar 2, Ajeeshkumar Kizhakkeppurath Kumaran 2, Niladri Sekhar Chatterjee 2, Vishnuja Soman 3, Shaheer Peeralil 2, Suseela Mathew 2, David Julian McClements 4,* and Ravishankar Chandragiri Nagarajarao 2 1 Centre for Marine Living Resources and Ecology (CMLRE), Ministry of Earth Sciences, Kochi 682508, India; [email protected] 2 Central Institute of Fisheries Technology (CIFT), Indian Council for Agricultural Research, Matsyapuri P.O, Kochi 682029, India; [email protected] (L.R.G.); [email protected] (A.K.K.); [email protected] (N.S.C.); [email protected] (S.P.); [email protected] (S.M.); [email protected] (R.C.N.) 3 Department of Chemical Oceanography, School of Marine Sciences, Cochin University of Science and Technology, Cochin 682016, India; [email protected] 4 Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA * Correspondence: [email protected] Abstract: Regular consumption of adequate quantities of lipids rich in omega-3 fatty acids is claimed to provide a broad spectrum of health benefits, such as inhibiting inflammation, cardiovascular diseases, diabetes, arthritis, and ulcerative colitis. Lipids isolated from many marine sources are a rich source of long-chain polyunsaturated fatty acids (PUFAs) in the omega-3 form which are claimed to have particularly high biological activities. Functional food products designed to enhance Citation: Venugopalan, V.K.; human health and wellbeing are increasingly being fortified with these omega-3 PUFAs because Gopakumar, L.R.; Kumaran, A.K.; of their potential nutritional and health benefits. -
Nutritional Indices for Assessing Fatty Acids: a Mini-Review
International Journal of Molecular Sciences Review Nutritional Indices for Assessing Fatty Acids: A Mini-Review Jiapeng Chen 1 and Hongbing Liu 1,2,* 1 Key Laboratory of Marine Drugs, Chinese Ministry of Education, School of Medicine and Pharmacy, Ocean University of China, Qingdao 266003, China; [email protected] 2 Laboratory for Marine Drugs and Bioproducts, Pilot National Laboratory for Marine Science and Technology (Qingdao), Qingdao 266237, China * Correspondence: [email protected]; Tel.: +86-0532-82031823 Received: 30 June 2020; Accepted: 6 August 2020; Published: 8 August 2020 Abstract: Dietary fats are generally fatty acids that may play positive or negative roles in the prevention and treatment of diseases. In nature, fatty acids occur in the form of mixtures of saturated fatty acid (SFA), monounsaturated fatty acid (MUFA), and polyunsaturated fatty acid (PUFA), so their nutritional and/or medicinal values must be determined. Herein, we do not consider the P P P P P classic indices, such as SFA, MUFA, PUFA, n-6 PUFA, n-3 PUFA, and n-6 PUFA/n-3 PUFA; instead, we summarize and review the definitions, implications, and applications of indices used in recent years, including the PUFA/SFA, index of atherogenicity (IA), the index of thrombogenicity (IT), the hypocholesterolemic/hypercholesterolemic ratio (HH), the health-promoting index (HPI), the unsaturation index (UI), the sum of eicosapentaenoic acid and docosahexaenoic acid (EPA + DHA), fish lipid quality/flesh lipid quality (FLQ), the linoleic acid/α-linolenic acid (LA/ALA) ratio, and trans fatty acid (TFA). Of these nutritional indices, IA and IT are the most commonly used to assess the composition of fatty acids as they outline significant implications and provide clear evidence. -
Preparation of Fatty Acids and Analysis of the Saponification Products of the Fatty Material of the Fifth and Sixth Genera _____
BOOK III – CHAPTER 1 BOOK III PREPARATION OF SPECIES OF FATTY MATERIALS _____ CHAPTER 1 PREPARATION OF FATTY ACIDS AND ANALYSIS OF THE SAPONIFICATION PRODUCTS OF THE FATTY MATERIAL OF THE FIFTH AND SIXTH GENERA _____ 596. The fatty acids of the fatty material of the fifth and sixth genera are obtained by saponification but it is not necessary to carry out the saponification on purified samples of stearin, olein, phocenin, butyrin and hircin. It suffices to saponify tallow, fat, butterfat or oil, in other words, the substances formed of these immediate principles1. 152 ANIMALS OILS AND FATS SECTION 1 PREPARATION OF THE FATTY MATERIAL TO BE SAPONIFIED _____ § 1. PREPARATION OF HUMAN FAT, LARD, BEEF TALLOW, MUTTON TALLOW, ETC. 597. Remove most of the membranes enveloping the fat, place it with some water in a porcelain mortar and press with a pestle. Replace the water repeatedly until the washing water remains uncolored. When the fat has been washed, it is drained, then melted on a water bath and filtered through filter paper positioned between two stoves that are burning2. Because it is difficult to avoid the presence of some water in the molten fat poured on to the filter, it must be filtered a second time. The main purpose of filtering the fat is to remove the last traces of cellu- lar tissue. § 2. PREPARATION OF DOLPHIN OR PORPOISE OIL 598. This is extracted from the tissue in which it is contained more or less as described above. After this tissue has been cleaned as well as possible, it is cut into small pieces and placed with some water in a narrow flask. -
ABSTRACTS 2018 AOCS ANNUAL MEETING and EXPO May 6–9, 2018
ABSTRACTS 2018 AOCS ANNUAL MEETING AND EXPO May 6–9, 2018 BIO 1.1/IOP 1: Biorenewable Polymers Chairs: Richard D. Ashby, USDA, ARS, ERRC, USA; and Baki Hazer, Kapadokya University and Bülent Ecevit University, Turkey Synthesis of Resinic Acid and Lignin Derivative in large quantity and high yield via enzymatic Dimers for Copolymerization with Vegetable Oil- catalysis using a laccase. After chemical based Monomers Audrey Llevot*, LCPO, France modifications, the obtained dimers were tested The awareness of environmental in copolymerization with different fatty acid deterioration and our dependency on depleting derivatives. The thermomechanical properties of fossil feedstocks force research to find innovative the polymers will be discussed, as well as the solutions in order to design a more sustainable sustainability of their synthesis. future. With a worldwide plastic production of over 300 million metric tons per year, polymer Dual Cure Alkyds Mark D. Soucek*, University of science represents a very active field in the use of Akron, USA renewable feedstocks. Among the available A number of different approaches have bioresources, vegetable oils lead to a large been used to speed the curing/drying process: platform of aliphatic molecules and to a wide 1) reactive diluents, allyl ether; 2) change catalyst range of thermoplastic and thermoset polymers Fe based; 3) change curing mechanism, moisture, after modifications. In order to broaden the UV or Visible light. Light curable alkyds were palette of renewable polymers, other molecules synthesized by functionalizing hydroxyl need to be investigated and used to tune the terminated medium and long linseed oil alkyds thermomechanical properties of the vegetable with methacryloyl chloride or acryloyl chloride. -
Characterization of Coconut Oil Fractions Obtained from Solvent
Journal of Oleo Science Copyright ©2017 by Japan Oil Chemists’ Society doi : 10.5650/jos.ess16224 J. Oleo Sci. 66, (9) 951-961 (2017) Characterization of Coconut Oil Fractions Obtained from Solvent Fractionation Using Acetone Sopark Sonwai* , Poonyawee Rungprasertphol, Nantinee Nantipipat, Satinee Tungvongcharoan and Nantikan Laiyangkoon Department of Food Technology, Faculty of Engineering and Industrial Technology, Silpakorn University, THAILAND Abstract: This work was aimed to study the solvent fraction of coconut oil (CNO). The fatty acid and triacylglycerol compositions, solid fat content (SFC) and the crystallization properties of CNO and its solid and liquid fractions obtained from fractionation at different conditions were investigated using various techniques. CNO was dissolved in acetone (1:1 w/v) and left to crystallize isothermally at 10℃ for 0.5, 1 and 2 h and at 12℃ for 2, 3 and 6 h. The solid fractions contained significantly lower contents of saturated fatty acids of ≤ 10 carbon atoms but considerably higher contents of saturated fatty acids with > 12 carbon atoms with respect to those of CNO and the liquid fractions. They also contained higher contents of high-melting triacylglycerol species with carbon number ≥ 38. Because of this, the DSC crystallization onset temperatures and the crystallization peak temperatures of the solid fractions were higher than CNO and the liquid fractions. The SFC values of the solid fractions were significantly higher than CNO at all measuring temperatures before reaching 0% just below the body temperature with the fraction obtained at 12℃ for 2 h exhibiting the highest SFC. On the contrary, the SFC values of the liquid fractions were lower than CNO.