Journal articles: 'Vegetable oils and fats'

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Davis, Barbara D., Walter (Bud) Hunt, Gary Yoshioka, and Elisabeth Holler. "Response Plans for Animal Fat and Vegetable Oil Facilities." International Oil Spill Conference Proceedings 2001, no. 1 (2001): 257–62. http://dx.doi.org/10.7901/2169-3358-2001-1-257.

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ABSTRACT The Oil Pollution Act of 1990 (OPA 90) requires regulations for owners or operators of certain facilities to prepare and implement response plans. In 1994, the U.S. Environmental Protection Agency (EPA) published the facility response plan (FRP) regulation for nontransportation-related facilities with oil discharges that could cause substantial harm to the environment. This regulation has been modified for facilities that handle, store, or transport animal fats and vegetable oils. EPA has found that petroleum oils and animal fats and vegetable oils share common properties and produce similar harmful environmental effects. The similarities and differences between these classes of oils were considered in development of the new rule. In comparison to U.S. Coast Guard (USCG)-regulated facilities, EPA-regulated facilities usually have far greater worst case discharges (often one or two orders of magnitude larger), a larger number of oil transfers, and greater diversity of structures and processes, which can lead to oil discharges in many ways over a range of volumes. EPA has promulgated a new methodology for calculating planning volumes for a worst case discharge of animal fats and vegetable oils. The methodology is similar to that used in the rule for petroleum oils, but the factors in the two new tables are more appropriate for estimating on-water and onshore recovery resource needs for animal fats and vegetable oils. This paper examines research findings on the properties and environmental fate of animal fats and vegetable oils and describes new response planning requirements for animal fat and vegetable oil facilities.

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Sabirova, Nargiza, and Mukhayo Sadikova. "Increasing the sustainability of the food industry by expanding the range of shortening fats with new types of fat sources." E3S Web of Conferences 390 (2023): 02013. http://dx.doi.org/10.1051/e3sconf/202339002013.

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New types of fat shortening range using vegetable oils and hard fats are proposed. The new proposed products provided high physical and chemical properties of new types of fat shortenings. The existing methods for the production of shortening fats are characterized by certain technological advantages and disadvantages. Much attention is paid to expanding the range of shortening fats using traditional and non-traditional vegetable oils and fats, as well as products of their processing.

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Schäfer, Natalia, Małgorzata Sobczyk, Dawid Burczyk, Radosław Balwierz, and Urszula Skotnicka-Graca. "Possibilities of using vegetable oils in acne skin care." Aesthetic Cosmetology and Medicine 11, no. 2 (2022): 49–54. http://dx.doi.org/10.52336/acm.2022.007.

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Vegetable oils are liquid fats of vegetable origin. Chemically, they are a combination of glycerol and fatty acids with an ester bond. The ratio of saturated and unsaturated fatty acids determines the properties of particular oils. The aim of this work was to characterize vegetable oils with respect to their chemical structure, the significance of particular fatty acids in cosmetology and dermatology. The oils were divided according to the quantitative ratio of unsaturated and saturated fatty acids, and attention was drawn to the possibility of using vegetable oils in everyday acne skin care.

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Triyana, Kuwat, M. Taukhid Subekti, Prasetyo Aji, Shidiq Nur Hidayat, and Abdul Rohman. "Development of Electronic Nose with Low-Cost Dynamic Headspace for Classifying Vegetable Oils and Animal Fats." Applied Mechanics and Materials 771 (July 2015): 50–54. http://dx.doi.org/10.4028/www.scientific.net/amm.771.50.

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A portable electronic nose (e-nose) using low-cost dynamic headspace and commercially metal oxide gas sensors has been developed. This paper reports evaluation on the performance of the e-nose to classify vegetable oils (sunflower and grape seed oils) and animal fats (mutton, chicken and pig fats). The e-nose consists of a dynamic headspace sampling, a gas sensor array and a real-time data acquisition system based on ATMega-16 microcontroller. The dynamic headspace can divided into two chambers, i.e. sample and gas sensor array room. It is also equipped with three small fans for adjusting sensing and purging processes. Principal component analysis (PCA) was used for measurement data analysis after all features being extracted. The first two principal components were kept because they accounted for 91.1% of the variance in the data set (first and second principals accounted for 72.9, 18.2% of the variance, respectively). This results show that the e-nose can distinguish vegetable oils and animal fats. This work demonstrates for the future that the e-nose with low-cost dynamic headspace technique may be applied to the identification of oils and fats in halal authentication.

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Rashed, M. M., M. A. Kalam, H. H. Masjuki, et al. "Stability of biodiesel, its improvement and the effect of antioxidant treated blends on engine performance and emission." RSC Advances 5, no. 46 (2015): 36240–61. http://dx.doi.org/10.1039/c4ra14977g.

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Flickinger, Brent D. "Utilizing Biotechnology in Producing Fats and Oils with Various Nutritional Properties." Journal of AOAC INTERNATIONAL 90, no. 5 (2007): 1465–69. http://dx.doi.org/10.1093/jaoac/90.5.1465.

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Abstract The role of dietary fat in health and wellness continues to evolve. In today's environment, trans fatty acids and obesity are issues that are impacted by dietary fat. In response to new information in these areas, changes in the amount and composition of edible fats and oils have occurred and are occurring. These compositional changes include variation in fatty acid composition and innovation in fat structure. Soybean, canola, and sunflower are examples of oilseeds with varied fatty acid composition, including mid-oleic, high-oleic, and low-linolenic traits. These trait-enhanced oils are aimed to displace partially hydrogenated vegetable oils primarily in frying applications. Examples of oils with innovation in fat structure include enzyme interesterified (EIE) fats and oils and diacylglycerol oil. EIE fats are a commercial edible fat innovation, where a lipase is used to modify the fat structure of a blend of hard fat and liquid oil. EIE fats are aimed to displace partially hydrogenated vegetable oils in baking and spread applications. Diacylglycerol and medium-chain triglyceride (MCT)-based oils are commercial edible oil innovations. Diacylglycerol and MCT-based oils are aimed for individuals looking to store less of these fats as body fat when they are used in place of traditional cooking and salad oils.

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Garcia-Montoto, Victor, Sylvain Verdier, David C. Dayton, et al. "Phosphorus speciation analysis of fatty-acid-based feedstocks and fast pyrolysis biocrudes via gel permeation chromatography inductively coupled plasma high-resolution mass spectrometry." RSC Advances 11, no. 43 (2021): 26732–38. http://dx.doi.org/10.1039/d1ra03470g.

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Renewable feedstocks, such as lignocelulosic fast pyrolysis oils and both vegetable oil and animal fats, are becoming a viable alternative to petroleum for producing high-quality renewable transportation fuels.

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Zheltoukhova, E. Y., A. V. Terekhina, L. A. Lobosova, M. A. Barbashin, and Y. S. Shchedrina. "Research into the production process of confectionery fat with a balanced fatty acid composition based on plant crops." Proceedings of the Voronezh State University of Engineering Technologies 86, no. 3 (2024): 139–45. https://doi.org/10.20914/2310-1202-2024-3-139-145.

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Confectionery fats contain a large amount of saturated fatty acids, which give products a given density and increase the melting point. The development of technology and calculation of the formulation of confectionery fat based on vegetable crops and the improvement of known methods for processing vegetable oils are presented. In the production of fats, purified vegetable oils were used: palm, shea, sunflower, olive, soybean, rapeseed, flaxseed and others, their fractions, as well as modified oils and fats. During the experiment, three different mixtures of fats with a volume of 200 ml were made according to the proposed recipes. Next, the trans-esterification process took place in pilot plants, with samples of 10 kg each. The transesterified samples were named Balance-1, Balance-2, Balance-3 and Balance-4 and were used for deodorization. After studying the physicochemical properties of the developed fats, it was decided to develop chocolate-nut paste from two production fats “Econat 2004” and “Econat 3004-32” and purified pilot samples Balance-2, Balance-3, Balance-4 according to classic recipe. During production, we looked at the technological properties. As a result, two jars of chocolate-nut butter were produced from each sample

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SN, Raghavendra, Patricia Alvita, Hampana NN, and Mahalakshmi D. "Effect of Fats and Oils on Different Properties of Flours Used in Bakery Products: A Review." Journal of Nutrition & Food Sciences 12, no. 1 (2022): 7. https://doi.org/10.35248/2155-9600.22.12.1000838.

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Bakery products are the type of food products that are being widely used all over. The fats and oils used in dough formation play an important role in affecting the properties of a bakery product and making it consumer acceptable. This review highlights dough making, functional properties of fats/oils and flour, the effect of different fats and oils on the properties of dough. The different research articles were summarized in this review to compare the best fats and oils that could be utilized in the preparation of dough which in turn gave an acceptable end product. According to this study, the dough introduced to different variety of fats as well as oils were tested and the properties were evaluated which was later compared to consider the best of all. The vegetable derived oils and fats could bring a better quality keeping in consideration of the health as well.

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Tepic, Aleksandra, Biserka Vujicic, Aleksandra Andric, and Snezana Milatovic. "Relishes: The new pickled vegetables." Acta Periodica Technologica, no. 37 (2006): 51–58. http://dx.doi.org/10.2298/apt0637051t.

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There have been an increasing interest of consumers for a \ride variety of pickled vegetable products worldwide. Regarding the regional vegetable supplies and relatively poor assortment of ready-to-use products, the need to broaden the offer of domestic pickled vegetables at the market came out. In this work recipes for different vegetables, spices and condiments were developed. The best graded samples were analyzed for their main chemical composition (dry matter, proteins, oils and fats, total acidity, total sugars, sucrose, starch, cellulose, pH) and energy- values.

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Aniket, E. Kale, Goswami Disha, S. Zade Preeti, and B. Mandake Manoj. "Recent Advances in Epoxidation of Vegetable oils." International Journal of Emerging Technologies and Innovative Research Volume 4 Issue 4, Volume 4 Issue 4 (2017): 171–75. https://doi.org/10.5281/zenodo.579681.

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Vegetable oils are among the most promising renewable raw materials because of their ready availability, inherent biodegradability, and their many versatile applications. Vegetable oils are the fats and lipids containing triglyceride molecules. Due to the increase in environmental issues like waste disposal problems, non-biodegradable resources, greenhouse effect, etc. and the reduction of petroleum oil resources, renewable oils from vegetable origin have become an important issue. The lubricants from renewable resources are a successful reality in many parts of the world. Vegetable oils have many advantages such as high flash point, high viscosity index, high lubricity and low evaporative loss besides Eco-compatible, renewability and non-toxicity. This paper reviews the methods that are recently been practiced for the epoxidation of vegetable oils.

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Hussein, Mohamed Amr. "Palm Oil Use in North Africa and West Asia." Food and Nutrition Bulletin 15, no. 2 (1994): 1–2. http://dx.doi.org/10.1177/156482659401500217.

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Edible oils and fats are important sources of food energy in North Africa and West Asia. Because of the high cost of animal fats and increased awareness of potential harm from their excessive consumption, the rise of vegetable oils is increasing. Palm oil has recently been introduced in response to the shortfall in the local production of edible fats and oils, and it is predicted that it will gain increasing acceptance and use because of its versatility and safety.

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Górska-Warsewicz, Hanna, Krystyna Rejman, Wacław Laskowski, and Maksymilian Czeczotko. "Butter, Margarine, Vegetable Oils, and Olive Oil in the Average Polish Diet." Nutrients 11, no. 12 (2019): 2935. http://dx.doi.org/10.3390/nu11122935.

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The main aim of this study was to identify the sources of energy and 25 nutrients in fats and oils in the average Polish diet. We analyzed energy, total fat, saturated fatty acids (SFAs), monounsaturated fatty acids (MUFA), polyunsaturated fatty acids (PUFA), cholesterol, protein, carbohydrates, nine minerals, and nine vitamins. We included five sub-groups: butter, vegetable oils, margarine and other hydrogenated vegetable fats, olive oil, and other animal fats. The basis for our analysis was data from the 2016 household budget survey, conducted on a representative sample of the Polish population (36,886 households, n = 99,230). We used the cluster analysis to assess the impact of socio-demographic and economic factors on the volume of fats and oil consumption and on the share of particular products in the supply of energy and nutrients. Our findings indicated that fats and oils contributed 32.9% of the total fat supply, which placed these products in first position among main food groups. Meat and its products ranked second (30.8%) in the total fat supply, while milk and dairy products, including cream (13.4%), were the third food group. The second position in the total fat supply was taken by meat and its products (30.8%), and the third place was taken by milk and dairy products, including cream (13.4%). The supply of fatty acids from fats and oils varied and ranged from 45.6% for PUFA to 31.5% for MUFA to 27.8% for SFA. The supply of cholesterol was at the level of 8.3%. Our research has proven that fats and oils are an important source of vitamin E, providing almost half of the daily supply of this vitamin to the average Polish diet. The supply of vitamin A and D equaled 16–18% of their total daily intake. In the cluster analysis, we identified five clusters that differed in the consumption of butter, oils, margarine and other vegetable fats, olive oil, and other animal fats. The variables with most differentiating clusters were: education level, income (in quintile groups of households), degree of urbanization of the place of household residence, and socio-economic type of the household. Our results indicate a high share of fats and oils in the total fat supply and should be used to evaluate the diets from a nutritional and health point of view.

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Raina, Anubrat, Hraday Kant Awasthi, Charanjeet, Vaibhav Bhardwaj, and Vipin Kumar. "The Hidden Dangers of Vegetable Oil Consumption: Analyzing Chemical Contaminants and their Health Implications." Cuestiones de Fisioterapia 54, no. 3 (2025): 5259–71. https://doi.org/10.48047/96c9an54.

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Vegetable oils, commonly used in cooking and processed foods, are often considered healthyalternatives to animal fats. However, their consumption raises concerns due to the presence ofchemical contaminants such as trans fats, polycyclic aromatic hydrocarbons (PAHs), andaldehydes formed during processing and high-heat cooking. These contaminants are linked tovarious health risks, including cardiovascular diseases, cancer, and metabolic disorders. Thisreview analyzes the sources, formation, and health implications of these chemical byproducts,emphasizing the need for improved processing techniques and consumer awareness. The paperalso discusses potential safer alternatives to conventional vegetable oils and strategies formitigating associated health risks.

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Tennant, David, and John Paul Gosling. "Modelling consumer intakes of vegetable oils and fats." Food Additives & Contaminants: Part A 32, no. 9 (2015): 1397–405. http://dx.doi.org/10.1080/19440049.2015.1069407.

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Aminova, Elmira, Liliya Kasyanova, Aygul Islamutdinova, and Liliya Asfandiyarova. "Technology for obtaining a domestic catalyst for hydrogenation of vegetable oils." E3S Web of Conferences 486 (2024): 01021. http://dx.doi.org/10.1051/e3sconf/202448601021.

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Vegetable oils are obtained from oil-containing sunflower seeds, burdock, flax, rapeseed, corn, soybeans, etc. The composition of vegetable oils contains esters (triglycerides) of fatty acids with varying degrees of unsaturation. One of the main processes of vegetable oil processing is the hydrogenation process. Hydrogenation of vegetable oils is a widespread technological process of obtaining raw materials for the production of confectionery fats, detergents, soaps, stearin and other products. It is the hydrogenation of vegetable oils that is of great importance, because it increases the volume of food production. Catalysts for hydrogenation of vegetable oils are not produced in Russia. The volume of the import market is about 250 tons per year. The development and production of domestic catalysts is a priority task in solving import substitution problems. The paper suggests the most environmentally friendly and economical way to obtain catalysts of various chemical compositions is the method through an ammonia-carbonate complex. The results of reserve tests of the developed samples of nickel catalyst for hydrogenation of vegetable oils, as well as the conclusion of potential consumers are presented.

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Vignesh, Palani, Arockiyasamy Remigious Pradeep Kumar, Narayanan Shankar Ganesh, Veerasundaram Jayaseelan, and Kumarasamy Sudhakar. "Biodiesel and green diesel generation: an overview." Oil & Gas Science and Technology – Revue d’IFP Energies nouvelles 76 (2021): 6. http://dx.doi.org/10.2516/ogst/2020088.

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First, second, third, and fourth-generation biofuels are continuously evolving as a promising substitute to petrodiesel catalyzed by energy depletion, economic and environmental considerations. Bio-diesel can be synthesized from various biomass sources, which are commonly divided into FAME and renewable biodiesel. FAME biodiesel is generally produced by the transesterification of vegetable oils and fats while renewable diesel is produced by hydro-deoxygenation of vegetable and waste oils and fats. The different generation, processing technologies and standards for FAME and renewable biodiesel are reviewed. Finally, the life cycle analysis and production cost of conventional and renewable biodiesel are described.

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Vignesh, Palani, Arockiyasamy Remigious Pradeep Kumar, Narayanan Shankar Ganesh, Veerasundaram Jayaseelan, and Kumarasamy Sudhakar. "Biodiesel and green diesel generation: an overview." Oil & Gas Science and Technology – Revue d’IFP Energies nouvelles 76 (2021): 6. http://dx.doi.org/10.2516/ogst/2020088.

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First, second, third, and fourth-generation biofuels are continuously evolving as a promising substitute to petrodiesel catalyzed by energy depletion, economic and environmental considerations. Bio-diesel can be synthesized from various biomass sources, which are commonly divided into FAME and renewable biodiesel. FAME biodiesel is generally produced by the transesterification of vegetable oils and fats while renewable diesel is produced by hydro-deoxygenation of vegetable and waste oils and fats. The different generation, processing technologies and standards for FAME and renewable biodiesel are reviewed. Finally, the life cycle analysis and production cost of conventional and renewable biodiesel are described.

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Yang, Xiaobing, Wenyi Sun, Hongwei Shen, Sufang Zhang, Xiang Jiao, and Zongbao K. Zhao. "Expression of phosphotransacetylase in Rhodosporidium toruloides leading to improved cell growth and lipid production." RSC Advances 8, no. 43 (2018): 24673–78. http://dx.doi.org/10.1039/c8ra03028f.

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Szabó, Éva, Ildikó Csölle, Regina Felső, et al. "Benefits and Harms of Edible Vegetable Oils and Fats Fortified with Vitamins A and D as a Public Health Intervention in the General Population: A Systematic Review of Interventions." Nutrients 15, no. 24 (2023): 5135. http://dx.doi.org/10.3390/nu15245135.

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This systematic review aims to assess whether edible vegetable oils and fats fortified with vitamin A and/or D are effective and safe in improving vitamin intake and ameliorating deficiency states in the general population. In November 2022, we systematically searched MEDLINE, Cochrane CENTRAL, Scopus, Global Index Medicus, ClinicalTrials.gov, and WHO ICTRP (International Clinical Trials Registry Platform) for randomized controlled trials (RCT) and non-randomized studies of interventions (NRSI) investigating the fortification of edible vegetable oils and fats with either vitamin A or vitamin D or both as compared to the same vegetable oils and/or fats without vitamin A and D fortification or no interventions, in the general population, without age restriction. We assessed the methodological quality of included RCTs using Cochrane’s risk of bias tool 2.0 and of NRSIs using ROBINS-I tool. We performed random-effects meta-analysis and assessed certainty of evidence using GRADE. We included eight studies. Available evidence showed no significant effect of fortification with vitamin A on serum retinol levels (RCTs: MD 0.35 µmol/L, 95% CI −0.43 to 1.12; two trials; 514 participants; low-certainty evidence; CCTs: MD 0.31 µmol/L, 95% CI −0.18 to 0.80; two trials; 205 participants; very low-certainty evidence) and on subclinical vitamin A deficiency. Low-certainty evidence showed no effect of vitamin D fortification on serum 25-hydroxy vitamin D concentration (MD 6.59 nmol/L, 95% CI −6.89 to 20.07; one trial; 62 participants). In conclusion, vitamin A-fortified vegetable oils and fats may result in little to no difference in serum retinol levels in general populations. The dose of vitamin A used in the trials may be safe but may not be sufficient to reduce subclinical vitamin A deficiency. Further, the evidence suggests that vitamin D fortification results in little to no difference in serum 25-hydroxy vitamin D concentration. Several aspects of providing fortified oils and fats to the general population as a public health intervention should be further investigated, including optimal fortification dose, effects on vitamin D deficiency and its clinical symptoms and potential adverse effects.

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Karim, Ikawati, Kasmiati Kasmiati, Hendi Hendi, and Sumarni Panikkai. "Assessing food security post-earthquake in Majene, Indonesia: An analysis of food availability, consumption patterns, and dietary quality." Jurnal Perspektif Pembiayaan dan Pembangunan Daerah 11, no. 4 (2023): 283–96. http://dx.doi.org/10.22437/ppd.v11i4.21291.

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This study examines food security in Majene, West Sulawesi, following the 2021 earthquake, focusing on food availability, consumption, and dietary patterns. The research utilizes a descriptive qualitative approach and relies on secondary data from the Food Security Service Office of the Majene Regency. The data are supplemented by information from the Central Statistics Agency and interviews with informants. The findings reveal that the primary nutritional parametersâ€”energy, protein, and fatâ€”are adequately met. The availability of energy from vegetable sources exceeds the recommended 984 kcal/capita/day. Protein availability, mainly from animal sources, meets the 63 grams/capita/day guideline. Fat availability, primarily from vegetable fats, also aligns with the recommended 72.17 grams/capita/day. During the earthquake, food supplies, which included 11 staple types, were sufficient, evidenced by available quantities surpassing consumption levels. For instance, rice availability stood at 29,277 tons against a consumption level of 20,084.70 tons. The study also assesses dietary patterns, finding that grains, oils, fats, oily fruits/seeds, sugars, and vegetables meet desirable dietary scores, while tubers, animal products, and legumes fall short.

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Nikensari, Sri Indah, Najwa Qisthina, Puji Yuniarti, and Sing Yun Wong. "Export competitiveness of Indonesia to ASEAN market for three leading commodities." E3S Web of Conferences 568 (2024): 04024. http://dx.doi.org/10.1051/e3sconf/202456804024.

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Fair trading and market access are needed for sustainable development, and export competitiveness is one of the implementations of this goal. Indonesia has three leading export commodities in the world market, namely mineral fuels, animal/vegetable fats and oils, iron and steel. This study aims to determine the sustainability of Indonesia’s competitive position in four ASEAN countries (Malaysia, the Philippines, Thailand, and Singapore), based on Revealed Comparative Advantage (RCA), and to examine the factors that influence it. The results of this study indicate that Indonesia’s three leading commodities had sustainable competitiveness in the ASEAN market. Indonesia’s mineral fuel commodities have strong competitiveness based on RCA values > 1, an and animal /vegetable fats & oils have strong competitiveness except with Thailand in 2004-2011. Meanwhile, iron & steel commodities, which were initially weakly competitive, then had strong competitiveness along with increasing demand. The factors that determine export competitiveness have different responses for each commodity, where economic distance affects the competitiveness of all commodities, the exchange rate has a strong influence on mineral fuel commodities and animal or vegetable fats & oils, and the local currency affects the competitiveness of iron and steel exports.

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Rakhimov, Dilshod, Nodira Fayzullayeva, Kamola Shomaksudova, et al. "A bibliometric review of vegetable oils and modified fats studied in scientific bases around the world." BIO Web of Conferences 93 (2024): 02005. http://dx.doi.org/10.1051/bioconf/20249302005.

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Vegetable oil and modified oils are one of the main products involved in the preparation of food products necessary for human existence. These products mainly use chocolate oil, animal fats, solid hydrogenated hard oil, normalized trans isomers of trans isomers, milk fat substitutes, margarines within the requirements for hardness, and modified oils. Modification oils have been studied in various articles by world of countries scientists in the period from 2013 to 2022. Sources for this article are from Scopus. Below, the effectiveness of this modification and vegetable oils and the number of pages in the articles affilished from 2013 to 2020, belonging to the universities of the world countries. Among the authors, mainly Franco, J.M., Negm, N.A., in terms of the number of citations and covered articles, ranked after Prociak, A. with 7 citations, they had 5 citations. We know that before the development of vegetable oils, it is necessary to grow some kind of oilseed, which is related to the earth and the sciences of Agricultural and Biological Sciences. Between 2013 and 2023, a total of 379 pages of information on vegetable oils and modified oils were created and studied in scientific literature and Internet resources. We can see that the word plant oil occurs 505 times in 70 places and the word chemistry occurs 478 times in 67 places. The researched pages of the article, Books and other documents and related information are not only based on the resource base, but regardless of where it is located, we can read that the quality of the resource, the relevant keywords in the in-depth article, the quality of the collections is not compromised. The number of published articles on vegetable oil and modified oils showed the importance of developing this industry for the agriculture of the world countries.

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Powles, J., J. Wiseman, D. J. A. Cole, and B. Hardy. "Effect of the Degree of Saturation on the Digestible Energy Value of Fats Fed to Growing / Finishing Pigs." Proceedings of the British Society of Animal Production (1972) 1993 (March 1993): 128. http://dx.doi.org/10.1017/s0308229600024545.

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It is well recognised that fats and oils utilised in diets for pigs are variable commodities in terms of their dietary energy value. One of the major factors determining this is the degree of saturation. Thus vegetable oils, being unsaturated, are of higher digestible energy (DE) than the more saturated fats of animal origin. This generalisation, however, has not been adequately quantified which was the objective of the current study.

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Dobarganes, Carmen, and Gloria Márquez-Ruiz. "Possible adverse effects of frying with vegetable oils." British Journal of Nutrition 113, S2 (2015): S49—S57. http://dx.doi.org/10.1017/s0007114514002347.

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The question of whether heated fats in the diet may be detrimental to health is nowadays of the upmost concern, but finding an answer is not easy and requires careful consideration of different aspects of lipid oxidation. This review is divided into two sections. The first part deals with the nature of the new compounds formed at high temperature in the frying process as well as their occurrence in the diet while the second part focuses on their possible nutritional and physiological effects. Oxidation products present in abused frying fats and oils are the compounds most suspected of impairing the nutritional properties of the oils or involving adverse physiological effects. The recent studies on their health implications include those related to their fate and those focused on their effects in metabolic pathways and the most prevalent diseases.

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Saitkulov, Foziljon Ergashevich Abdukadirov Shaxriyor Akramali о'g'li Ashurova Nigora Ixtiyor qizi Turapov Javlon Abdujalil о'g'li Zoxidjonova Aziza Murodjon qizi. "RECOMMENDATIONS FOR THE USE OF FATS." THEORETICAL ASPECTS IN THE FORMATION OF PEDAGOGICAL SCIENCES 1, no. 7 (2022): 175–77. https://doi.org/10.5281/zenodo.7450983.

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Thesis artiklesTrans Fatty acids are relatively few in nature for example, in milk fat, but they can be formed during the hydrogenation of liquid vegetable oils, i.e. when they harden. In terms of biological effects, trans fatty acids are close to saturated fatty acids.

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Tajuddin, Nazrizawati Ahmad, and Nurul J. Alwi. "Enhancement of <i>Jatropha curcas</i> Based Oil-Derived Biolubricant Properties by Esterification of 2,3-Butanediol." Materials Science Forum 1077 (December 15, 2022): 165–73. http://dx.doi.org/10.4028/p-b0b235.

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Vegetable oils and animal fats and have been extensively used for biolubricant purposes for countless years. Through the discovery of petroleum and the availability of inexpensive oils, the vegetable oils or their derivatives are decent alternatives to replace the existence of petroleum oils as lubricants or lubricant additives in numerous industrial applications. In addition, vegetable oils have a very high viscosity index and it does not distress by the high temperature. Apart from that, the high flash point and low volatility are also known as the vegetable oil’s forte, making it always be prominent compared to the other oils. However, vegetable oils also have been reported to have a low thermal and oxidative stability, which attain less auspicious to be used as a lubricant. In this study, the Jatropha Curcas oil had been used as a raw material in the production of the biolubricant process with the enhancement of the lubricant properties by the aid of 2,3-butanediol. Initially, the Jatropha Curcas was hydrolyzed to obtain the fatty acid before being further esterified with 2,3 butanediol (acted as capping material) to form ester 2,3-butanediol. The hydrolyzed and esterified products have been analyzed by using the Gas Chromatography-Mass Spectra (GC-MS) and the Fourier Transforms Infra-Red (FTIR). The GCMS results showed the composition of fatty acids and ester formed remain 95-99% in the product. The absorption wavelength was detected around 1715.93 cm-1, further confirming the formation of ester 2,3-butanediol. Overall, the pour point of the product was obtained as low as 5 °C with a flash point at 210 °C and the viscosity of ester 2,3-butanediol was 60.9 cp. (0.78 in).

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Demirbas, A., and S. Karslioglu. "Biodiesel Production Facilities from Vegetable Oils and Animal Fats." Energy Sources, Part A: Recovery, Utilization, and Environmental Effects 29, no. 2 (2007): 133–41. http://dx.doi.org/10.1080/009083190951320.

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DUNN, Robert O., and Gerhard KNOTHE. "Alternative Diesel Fuels from Vegetable Oils and Animal Fats." Journal of Oleo Science 50, no. 5 (2001): 415–26. http://dx.doi.org/10.5650/jos.50.415.

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Thyssen, Karen, and Karsten Stig Andersen. "Determination of sorbitan tristearate in vegetable oils and fats." Journal of the American Oil Chemists' Society 75, no. 12 (1998): 1855–60. http://dx.doi.org/10.1007/s11746-998-0341-z.

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Hill, Karlheinz. "Fats and oils as oleochemical raw materials." Pure and Applied Chemistry 72, no. 7 (2000): 1255–64. http://dx.doi.org/10.1351/pac200072071255.

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Vegetable oils and fats are important constituents of human and animal foodstuffs. Certain grades are industrially used and, together with carbohydrates and proteins, are important renewable resources compared to fossil and mineral raw materials, whose occurrence is finite. In concepts for new products, the price, performance, and product safety criteria are equally important and have a correspondingly high importance right at the start of product development. To ensure a high degree of product safety for consumers and the environment, renewable resources have often been shown to have advantages when compared with petrochemical raw materials and can therefore be regarded as being the ideal raw material basis. Results from oleochemistry show that the use of vegetable fats and oils allows the development of competitive, powerful products, which are both consumer-friendly and environment-friendly. Recently developed products, which fit this requirement profile, are the anionic surfactants cocomonoglyceride sulfate and the nonionic sugar surfactant alkyl polyglycoside. These products are used especially as mild surfactants in cosmetic formulations. In polymer applications derivatives of oils and fats, such as epoxides, polyols, and dimerizations products based on unsaturated fatty acids, are used as plastic additives or components for composites or polymers like polyamides and polyurethanes. In the lubricant sector fatty acid-based esters have proven to be powerful alternatives to conventional mineral oil products.

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Hamid, Mohd Fadzli, Yew Heng Teoh, Mohamad Yusof Idroas, et al. "A Review of the Emulsification Method for Alternative Fuels Used in Diesel Engines." Energies 15, no. 24 (2022): 9429. http://dx.doi.org/10.3390/en15249429.

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Diesel engines are one of the most popular reciprocating engines on the market today owing to their great thermal efficiency and dependability in energy conversion. Growing concerns about the depletion of fossil resources, fluctuating prices in the market, and environmental issues have prompted the search for renewable fuels with higher efficiencies compared with conventional fuels. Fuel derived from vegetable oils and animal fats has comparable characteristics to diesel fuel, but is renewable, despite being manufactured from various feedstocks. Nevertheless, the direct use of these fuels is strictly prohibited because it will result in many issues in the engine, affecting engine performance and durability, as well as emissions. To make biofuels as efficient as fossil fuels, it is essential to alter their characteristics. The use of emulsification techniques to obtain emulsified biofuels is one of the many ways to modify the fuel characteristics. Emulsification techniques allow for a decrease in viscosity and an increase in atomisation during injection. To date, emulsification techniques have been studied less thoroughly for use with vegetable oils and animal fats. This article will discuss the preparation and characterisation of emulsified biofuels made from vegetable oils and animal fats. This current paper reviewed research studies carried out on different emulsification techniques for biofuels used in diesel engines.

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Alvarez-Galvan, M., Jose Campos-Martin, and Jose Fierro. "Transition Metal Phosphides for the Catalytic Hydrodeoxygenation of Waste Oils into Green Diesel." Catalysts 9, no. 3 (2019): 293. http://dx.doi.org/10.3390/catal9030293.

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Recently, catalysts based on transition metal phosphides (TMPs) have attracted increasing interest for their use in hydrodeoxygenation (HDO) processes destined to synthesize biofuels (green or renewable diesel) from waste vegetable oils and fats (known as hydrotreated vegetable oils (HVO)), or from bio-oils. This fossil-free diesel product is produced completely from renewable raw materials with exceptional quality. These efficient HDO catalysts present electronic properties similar to noble metals, are cost-efficient, and are more stable and resistant to the presence of water than other classical catalytic formulations used for hydrotreatment reactions based on transition metal sulfides, but they do not require the continuous supply of a sulfide source. TMPs develop a bifunctional character (metallic and acidic) and present tunable catalytic properties related to the metal type, phosphorous-metal ratio, support nature, texture properties, and so on. Here, the recent progress in TMP-based catalysts for HDO of waste oils is reviewed. First, the use of TMPs in catalysis is addressed; then, the general aspects of green diesel (from bio-oils or from waste vegetable oils and fats) production by HDO of nonedible oil compounds are presented; and, finally, we attempt to describe the main advances in the development of catalysts based on TMPs for HDO, with an emphasis on the influence of the nature of active phases and effects of phosphorous, promoters, and preparation methods on reactivity.

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Hoc, Ngo Trung. "Self-heating tendency evaluation of some vegetable oils by Iodine value." International Science Journal of Engineering & Agriculture 2, no. 6 (2023): 100–105. http://dx.doi.org/10.46299/j.isjea.20230206.12.

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Vegetable oils are oils derived from plants, such as palm oil, pine oil, tung oil, cashew oil, etc. Their composition contains mainly glycerin fats with unsaturated fatty acids, such as oleic acid C17H33COOH, lioleic C17H31COOH, lioleolic C17H29COOH, and other unsaturated fatty acids. The molecules of those acids contain double bonds, different from the double bonds in the molecules of unsaturated hydrocarbon compounds. These double bonds are not stable, they are easily oxidized, so they are capable of spontaneous combustion. There have been many fires in the world caused by self - heating of vegetable oil. Therefore, research and evaluation of the spontaneous combustion ability of vegetable oils is essential to avoid risks during production, transportation, storage or use.

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Güçlü, Hülya, Aziz Tekin, and Sajad Pirsa. "Formulation and production of trans acid-free hard stock margarine using interesterification." Latin American Applied Research - An international journal 55, no. 1 (2025): 103–12. https://doi.org/10.52292/j.laar.2025.3497.

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In this study various blends were prepared from different vegetable sources in order to determine the proper fat ratio for preparing fat phases of the trans-free margarines. The selected fats were included palm oil (PO), fully hydrogenated soybean oil (FH), and palm oil stearin (POS) fraction and the liquid oils were included sunflower oil (SF) and cotton oil (C). The blended oils were interesterified after blending in the ratios according to the proposed experimental design. The blends and interesterified blends of these two groups of fats and oils were evaluated by testing the slip melting point (SMP) and solid fat content (SFC). The data obtained from the SFC values for the blends and model fats at different temperatures were used to determine their usability in different types of margarine. It was concluded that hydrogenated soybean oil was not suitable for hard stock margarine due to its high SFC and slip melting point and low essential fatty acid (FA) content. However, some trans free soft and stock margarines could be prepared from the blends of FH, PO and POS. Finally, it was concluded that natural solid vegetable oils such as PO and POS fractions can be mixed with cotton and sunflower oils in different proportions and interesterified could be used for the production of trans acid-free different margarines.

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Medvedev, Oleg S., and Nataliya A. Medvedeva. "Palm oil and human health: modern scientific outlook." Vrač skoroj pomoŝi (Emergency Doctor), no. 3 (March 1, 2021): 6–25. http://dx.doi.org/10.33920/med-02-2103-01.

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Review of scientific literature on the evidence of the relationship between palm oil (PO) and its components on human health, on the mechanisms of cholesterol control and risks for development of cardiovascular diseases. Natural interest in PO increased when it became evident that its physical properties make PO a natural substitute for partially hydrogenated vegetable oils containing trans fatty acids which have adverse effect on the human health. PO contains both saturated and unsaturated fats which makes it comparable with other vegetable oils, like olive, sunflower or soybean oils. Comparison with other vegetable oils did not show significant differences in of LDL, HDL or total cholesterol levels. Comparison of diets rich in PO with diets rich in trans fatty acids shows improvement of lipid profiles in groups with PO and serves as basis for replacement of trans fatty acids in food with PO and its fractions. In addition to fatty acids content, PO contains several phytonutrients including 4 forms of tocopherols and tocotrienols, carotenoids, sterols, and some others. Most of these compounds are considered beneficial for human health, mainly on account of their antioxidant activity. It is concluded that PO is safe component of food, when we pay attention to the rather high content of saturated fats in it.

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Monirul, I. M., H. H. Masjuki, M. A. Kalam, et al. "A comprehensive review on biodiesel cold flow properties and oxidation stability along with their improvement processes." RSC Advances 5, no. 105 (2015): 86631–55. http://dx.doi.org/10.1039/c5ra09555g.

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Biodiesel, which comprises fatty acid esters, is derived from different sources, such as vegetable oils from palm, sunflower, soybean, canola, Jatropha, and cottonseed sources, animal fats, and waste cooking oil.

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Linseisen, J., E. Bergström, L. Gafá, et al. "Consumption of added fats and oils in the European Prospective Investigation into Cancer and Nutrition (EPIC) centres across 10 European countries as assessed by 24-hour dietary recalls." Public Health Nutrition 5, no. 6b (2002): 1227–42. http://dx.doi.org/10.1079/phn2002401.

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AbstractObjective:To evaluate the consumption of added fats and oils across the European centres and countries participating in the European Prospective Investigation into Cancer and Nutrition (EPIC).Design and setting:24-Hour dietary recalls were collected by means of standardised computer-guided interviews in 27 redefined EPIC centres across 10 European countries.Subjects:From an initial number of 36 900 subjects, single dietary recalls from 22 924 women and 13 031 men in the age range of 35–74 years were included.Results:Mean daily intake of added fats and oils varied between 16.2 g (Varese, Italy) and 41.1 g (Malmö, Sweden) in women and between 24.7 g (Ragusa, Italy) and 66.0 g (Potsdam, Germany) in men. Total mean lipid intake by consumption of added fats and oils, including those used for sauce preparation, ranged between 18.3 (Norway) and 37.2 g day−1 (Greece) in women and 28.4 (Heidelberg, Germany) and 51.2 g day−1 (Greece) in men. The Mediterranean EPIC centres with high olive oil consumption combined with low animal fat intake contrasted with the central and northern European centres where fewer vegetable oils, more animal fats and a high proportion of margarine were consumed. The consumption of added fats and oils of animal origin was highest in the German EPIC centres, followed by the French. The contribution of added fats and oils to total energy intake ranged from 8% in Norway to 22% in Greece.Conclusions:The results demonstrate a high variation in dietary intake of added fats and oils in EPIC, providing a good opportunity to elucidate the role of dietary fats in cancer aetiology.

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Vujičić, Nataša Šijaković, Josipa Suć Sajko, Lidija Brkljačić, Petra Radošević, Ivanka Jerić, and Ivona Kurečić. "Self-Healing Oxalamide Organogelators of Vegetable Oil." Gels 9, no. 9 (2023): 699. http://dx.doi.org/10.3390/gels9090699.

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The aim of this study was to assess the gelling potential of chiral oxalamide derivatives in vegetable oils. Special emphasis was given to the potential applications of the examined oil gels as sustained delivery systems and as fat substitutes in food products. The applicability of oil gelators is envisaged in food, cosmetics, and the pharmaceutical industry. The regulations requiring the elimination of saturated fats and rising concerns among consumers health motivated us to investigate small organic molecules capable of efficiently transforming from liquid oil to a gel state. The oxalamide organogelators showed remarkable gelation efficiency in vegetable oils, thermal and mechanical stability, self-healing properties, and a long period of stability. The physical properties of the gels were analysed by TEM microscopy, DSC calorimetry, and oscillatory rheology. The controlled release properties of acetylsalicylic acid, ibuprofen, and hydrocortisone were analysed by the LC–MS method. The influence of the oil type (sunflower, soybean, and olive oil) on gelation efficiency of diverse oxalamide derivatives was examined by oscillatory rheology. The oxalamide gelators showed thermoreversible and thixotropic properties in vegetable oils with a minimum gelation concentration of just 0.025 wt%. The substitution of palm fats with gelled sunflower oil applied in cocoa and milk spreads at gelator concentrations lower than 0.2 wt% have shown promising viscoelastic properties compared to that of the original food products.

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Halwai, Anup. "Replacement of Saturated Animal Fats in Meat Products: A Review." Journal of Food Science and Technology Nepal 7 (June 7, 2014): 9–13. http://dx.doi.org/10.3126/jfstn.v7i0.10561.

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Meat is still the most valuable food in the world. The quality aspect of meat is decided by the nutritional and sensory values. Consumers. awareness on diet and health increased the demand for healthy food, specially, meat. Meat is high in saturated fatty acids (SFA) and monounsaturated fatty acids (MUFA). SFA are found to elevate cholesterol which is associated with cardiovascular diseases and other chronic diseases. Replacing or reducing animal fat in meat products could create a better image for the industry, but, sensory quality as well as product stability could be affected. Animal fat can be replaced or reduced by adding more water in the product or by substituting with vegetable fats and/or oils, or by adding hydrocolloids like dextrins, starches, fibers, gums in the product. Marine oils and vegetable oils are used to replace animal fat in meat product but the technological procedures have to be adjusted to produce the similar product due to their different chemical characteristics from animal fats. DOI: http://dx.doi.org/10.3126/jfstn.v7i0.10561 J. Food Sci. Technol. Nepal, Vol. 7 (9-13), 2012

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Crăciun, Isabela. "Comparative Study of Liposoluble Vitamins and Fatty Acids from Sea Buckthorn Oil, Wheat Germ Oil and Fish Oil." Acta Universitatis Cibiniensis. Series E: Food Technology 22, no. 2 (2018): 85–90. http://dx.doi.org/10.2478/aucft-2018-0016.

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Abstract An important role in human nutrition is played by fats, both of plant and animal origin. Fats are a category of foods rich in liposoluble vitamins and fatty acids. They are widely used in nutrition, in cosmetics, in the content of creams as well as in pharmaceutical products, in the form of dietary supplements, such as capsules with oils rich in fatty acids and the addition of liposoluble vitamins. The objective of this paper was to study the content in vitamins and fatty oils of two vegetable oils (wheat germ and sea buckthorn oils) and an animal oil (fish oil). The results show that these oils are rich in liposoluble vitamins, omega-3 fatty acids and omega-6 fatty acids. Hence, these oils can be used successfully in daily nutrition as substitutes for synthetic vitamins.

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P. M, Aja, Asouzu N.C, Eze E. D, et al. "Reused vegetable oil (rvo) caused brain lipid peroxidation and a decrease in antioxidant markers in normal albino rats." KIU Journal of Health Sciences 4, no. 1 (2024): 132–43. http://dx.doi.org/10.59568/kjhs-2024-4-1-13.

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Objective: Repeated use of vegetable cooking oils can lead to the oxidative breakdown of fats and oils, thereby releasing free radicals. This study investigated the impact of reused vegetable oil from fast food vendors in Abakaliki Metropolis on brain lipid peroxidation and antioxidant markers in normal albino rats. Methodology: We formed five (5) experimental groups (A-E) from a total of thirty-five (35) rats, each containing seven (7) albino Wistar rats. We collected the brain samples after 42 days of treatment for various laboratory analyses. Results: The amounts of catalase, superoxide dismutase (SOD), and reduced glutathione (GSH) were all significantly higher in rats that were given fresh vegetable oil (FVO) compared to rats that were given used vegetable oil (RVO). However, animals that had RVO had significantly greater levels of nitric oxide (NO) and malondialdehyde (MDA). In comparison to the control group, the albino rats that got RVO and FVO eventually had a noticeably larger body weight. Conclusion: The results suggest that reusing vegetable cooking oil can have a neurotoxic effect on the brain, and it is advisable to avoid it. According to the study's findings, consumption of reused vegetable oil could be harmful to the brain.

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Bilska, Agnieszka, and Mirosława Krzywdzińska-Bartkowiak. "The Influence of Vegetable Oil Addition Levels on the Fatty Acid Profile and Oxidative Transformation Dynamics in Liver Sausage-Type Processed Meats." Foods 14, no. 3 (2025): 380. https://doi.org/10.3390/foods14030380.

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In the production of meat products, animal fats, which are rich mainly in saturated fatty acids, are used as a recipe ingredient. To improve the quality and fatty acid profile of meat products, it is possible to partially replace animal fat with vegetable oils. This approach aims to achieve a more favorable PUFA/SFA ratio and n-6:n-3 PUFA ratio, bringing them closer to the values recommended by nutritional organizations. Therefore, the aim of this study was to determine the impact of replacing 20% and 40% of animal fat with selected plant fats on the change in the fat fraction composition of liver pâté-type processed meat and its oxidative stability. Fatty acid content was analyzed in the oils purchased from retailers and in experimental samples. During refrigerated storage of the experimental sausages, changes in the content of primary (peroxide value (PV)) and secondary oxidation products (TBARS), as well as changes in sensory quality, were evaluated. The analysis included cross-sectional color, aroma, texture, saltiness, and taste. The study showed that replacing 20% of animal fat with vegetable oils resulted in products with high sensory attractiveness and oxidative stability, outperforming those with 40% replacement. Among the tested vegetable oils, samples with rapeseed oil demonstrated the highest oxidative stability and the most favorable, nutrition-recommendation-approaching n-6 to n-3 fatty acid ratio, compared with samples with flaxseed, corn, sunflower, and soybean oils.

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Majidova, Nargiza. "Research of chemical transformations in the technology of hydrogenation of vegetable oils." E3S Web of Conferences 390 (2023): 02028. http://dx.doi.org/10.1051/e3sconf/202339002028.

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Chemical transformations in the technology of hydrogenation of vegetable oils have been studied. The equations describing the saturation of fatty acids in hydrogenation technology have been established. The diffusion coefficients of hydrogen and triglycerides in oils and fats have been determined. It has been shown that the observed rate of hydrogenation does not depend on the amount of catalyst and the degree of unsaturation of the fat. The high quality and food safety of catalytically hydrogenated edible fats have the required content and ratio of solid and liquid fractions of fatty acids in fat triglycerides, maintain the quantitative content of biologically important components in the composition of the initial raw material. The selection of the additive and its use in the composition of catalytic systems allows establishing and regulating the hydrogenating properties of hydrogenated edible fats with high indicators of quality and food safety. Methods for optimizing technological regimes made it possible to increase the food safety of margarine products and expand its range. The scientific and experimental results have allowed expanding and supplementing the theoretical provisions on improving the quality and food safety of catalytically hydrogenated edible fats based on cottonseed oil using various types of catalytic systems.

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Totosaus, Alfonso. "Vegetable fats and oils as functional ingredients in meat products." Nacameh 5, no. 1 (2011): 108–18. http://dx.doi.org/10.24275/uam/izt/dcbs/nacameh/2011v5s1/totosaus.

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Berenblyum, A. S., V. Ya Danyushevsky, E. A. Katsman, T. A. Podoplelova, and V. R. Flid. "Production of engine fuels from inedible vegetable oils and fats." Petroleum Chemistry 50, no. 4 (2010): 305–11. http://dx.doi.org/10.1134/s0965544110040080.

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Patil, T. A., D. N. Butala, T. S. Raghunathan, and H. S. Shankar. "Thermal hydrolysis of vegetable oils and fats. 1. Reaction kinetics." Industrial & Engineering Chemistry Research 27, no. 5 (1988): 727–35. http://dx.doi.org/10.1021/ie00077a001.

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A. C. Hansen, B. B. He, and N. J. Engeseth. "Food versus Fuel Characteristics of Vegetable Oils and Animal Fats." Transactions of the ASABE 54, no. 4 (2011): 1407–14. http://dx.doi.org/10.13031/2013.39009.

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Drescher, Martin, Siegfried Peter, and Eckhard Weidner. "Investigations on physical refining of animal fats and vegetable oils." Lipid - Fett 101, no. 4 (1999): 138–41. http://dx.doi.org/10.1002/(sici)1521-4133(199904)101:4<138::aid-lipi138>3.0.co;2-#.

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SIMIONESCU, PAULA, ANAMARIA POROHNIUC, ANIŞOARA AIONESEI, VALENTIN PANAIT, and GABRIELA LISA. "Evaluation of the Fat Content of Spreadable Foods." Buletinul Institutului Politehnic din Iași, Secția Chimie și Inginerie Chimică 68, no. 2 (2022): 9–16. https://doi.org/10.5281/zenodo.7542906.

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Differential scanning calorimetry was used to identify the types of fats in spreadable food. Three types of commercial margarine and three types of butter and a homemade product were analyzed. The presence of vegetable oils in two of the types of butter analyzed was identified. In one of the samples of margarine analyzed, the presence of saturated fats was highlighted, although according to the producer, it would contain only unsaturated vegetable fats. It has been shown that the DSC technique can be used to identify adulteration of butter or margarine and this method has the advantage of requiring a very small amount of samples, very good reproducibility and a short time for analysis.

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Journal articles on the topic 'Vegetable oils and fats'

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