منابع مشابه
Hydrogenation of Edible Oils
and selective hydrogenation of liquid oils is practiced to change the physical proper~ies for solid fat products or to improve the stability of highly unsaturated oils during high temperature use. Hydrogenated ' vegetable oils are used in the formulation of shortenings, margarines, salad/cooking oils, and other foods. In the United States, the total consumption of visible and non-visible fat is...
متن کاملChlorophyll Removal From Edible Oils
The chlorophyll content of canola oil, especially when extracted from frost-damaged seed is high, and results in dull, dark brown oil unless very large quantities of bleaching clay are used. We found that treatment with phosphoric acid, under vacuum in the absence of moisture precipitates most of the chlorophyll. At 140°C 2400 mg/L phosphoric acid precipitated 98 % of the chlorophyll in canola ...
متن کاملCardiovascular effects of edible oils: a comparison between four popular edible oils.
Edible oils form an essential part of the modern diet. These oils play a role as an energy source, and provide the diet with many beneficial micronutrients. Although a popular conception may be that fat should be avoided, certain edible oils as a dietary supplement may play an important role in the improvement of cardiovascular health. CVD has become one of the leading causes of death worldwide...
متن کاملProduction of Biodiesel from Different Edible Oils
Different vegetable oil based biodiesel (FAMES) were prepared by alkaline transesterification using refined oils as well as waste frying oil (WFO). Methanol and sodium hydroxide are used as catalyst under similar reaction conditions. To ensure the quality of biodiesel produced, a series of different ASTM Standard tests were carried out. In this context, various testwere done including viscosity...
متن کاملTocopherol Content in Edible Plant Oils
Tocol-related compounds, tocopherols and tocotrienols, are important bioactive constituents of vegetable oils. They belong to the family of vitamin E active substances. The term “vitamin E” usually refers to a group of compounds occurring naturally in plants, all deriving from 6-chromanol with a 2-phytyl substituent. Tocopherols are vitamin E compounds with a saturated phytyl chain, while tocot...
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ژورنال
عنوان ژورنال: Journal of Japan Oil Chemists' Society
سال: 1958
ISSN: 1884-2003
DOI: 10.5650/jos1956.7.293