Letteratura scientifica selezionata sul tema "Mono- and diglycerides of fatty acids"

Abstract A collaborative study was conducted on a capillary gas chromatographic method for the determination of mono- and diglycerides in fats and oils. Other components of fats and oils such as glycerol, fatty acids, and sterols may be analyzed by this method. Six materials used in the study consisted of 2 commercial mono- and diglyceride emulsifiers, 2 synthetic compositions with known amounts of monoand diglycerides in the presence of an excess of triglycerides, and 2 refined sunflower oils spiked with mono- and diglycerides. Eight laboratories participated in the study. On the basis of the collaborative study results, the method has been adopted first action by AOAC INTERNATIONAL as an IUPAC/AOCS/AOAC method.

A comparative study of the mycelial lipid composition of a wild strain (V35) and one unsaturated fatty acid auxotroph (UFA2) of Aspergillus niger has been performed. The lipid composition of both strains are qualitatively the same but quantitatively different. All the strains contain the following phospholipids: cardiolipin, phosphatidylethanolamine, phosphatidylcholine, lysophosphatidylethanolamine, lysophosphatidylcholine, and phosphatidylserine; and triglycerides, diglycerides, mono-glycerides, ergosterol, and sterol esters as the neutral lipids; mono- and di-galactosyl diglyceride as the major glycolipids along with small amounts of the corresponding mannose analogs. Phosphatidylethanolamine and phosphatidylcholine constitute the bulk of the phospholipids. The mutant (UFA2) contains a higher level of glycerides and lower levels of sterol (both free and esterified form), phospholipids, and glycolipids than the wild type. Aspergillus niger contains C16 to C18 saturated and unsaturated fatty acids. Small amounts of long-chain (C20 to C24) and short-chain (C10 to C14) saturated and unsaturated acids are also present. Linoleic, oleic, and palmitic are the major acids, stearic and linolenic acids being minor ones. UFA2 grows only in the presence of unsaturated fatty acid (C16 or C18) and accumulates a higher concentration of supplemented acid which influences its fatty acid profile.

Fatty mono- and di-glycerides are products highly used in the food, cleaning and cosmetic industries because of their emulsifying properties. These products can be obtained through different synthesis routes, namely, glycerolysis of vegetable oils, direct esterification of fatty acids with glycerol or partial transesterification of vegetable oils with alcohols. The last two chemical pathways produce fatty acid esters besides mono/diglycerides, which are difficult to split and purify at industrial scale because of its low vapor pressure, low relative volatility, and high viscosity. In this work, we evaluate the fractionation of fatty acid esters and acylglycerides by supercritical CO2 technology. High pressure experimental extractions were carried out at different operating conditions to validate the technology and a rigorous thermodynamic model was used to evaluate the fractionation process.

Summary The composition of lipophilic extractives in the chloroform soluble fraction of the acetone extract from Eucalyptus globulus wood has been examined. The lipid extract was fractionated by solid-phase extraction on aminopropyl-phase cartridges into four different fractions of increasing polarity. The total lipid extract and the resulting fractions were analyzed by gas chromatography and gas chromatography-mass spectrometry, using high temperature capillary columns. The main compounds identified included sterols, sterol esters, fatty acids, steroid ketones, hydrocarbons and triglycerides. Minor compounds such as fatty alcohols, mono- and diglycerides, waxes and tocopherols were also identified among the lipids from E. globulus wood.

We developed the methods for preparation of the following natural and biosynthetic surfactants of different composition based on rapeseed oil: diethanolamides, mono-, diglycerides of fatty acids, their sulfosuccinates and phosphatides. The completeness of chemical transformations and formation of target functional groups were confirmed by infrared spectroscopy. The influence of the addition of natural and biosynthetic surfactants on the low-temperature properties of oil fuels and tribological characteristics of lithium grease is analyzed. The feasibility of using these substances as depressant additives to oil fuels in the amount of 0.25–0.5 wt.% (it was achieved the reduction of the pour point of oil fuel of 7–80C) and as anti-emergency additives to lubricants (the diameter of the wear spot decreased from 0.8 to 0.38 mm when using additives) was experimentally confirmed.

Introduction. Modern food science needs new research of food emulsifiers, their composition, properties and effect on the structural characteristics of emulsions. It looks for modern technological solutions on how to select proper emulsifiers and their mixes to produce emulsions with different mass fractions of fat. The research objective was to study the effect of physical and chemical indicators of surfactants on the properties of food emulsions, as well as to develop practical recommendations for the selection of surfactants for various types of products. Study objects and methods. The research featured model dairy fat emulsions and laboratory-made vegetable oil, as well as hard and soft mono- and diglycerides of fatty acids and lecithins. The emulsifiers were used to determine the melting point, fatty acid composition, iodine number, and solid triglyceride content at various temperatures. The melting point of emulsifiers was determined by fixing the melting temperature in a capillary oven. To identify the fatty acid composition, the methyl esters of fatty acids were subjected to the chromatogram method. After that, the separated components and their quantity were determined by the area of the peaks. The content of solid triglycerides in the emulsifiers was determined by the method of nuclear magnetic resonance. The hydrophilic-lipophilic balance was obtained from the manufacturer's specifications. Results and discussion. The solid mono- and diglycerides appeared to have a high content of stearic and palmitic acids. Oleic acid predominated in soft monoglycerides; unsaturated fatty acids (linolenic and oleic) also predominated in the monoglycerides/lecithin complex emulsifier. Solid monoglycerides had a high content of solid triglycerides at 35°C (82.93%), which correlated with the high melting point (80°C) and the lowest iodine number (3 mg I2/100 g) of all the samples. The optimal ratio of vegetable oil and the emulsifier was defined empirically. The emulsifiers were dissolved in refined deodorized vegetable oil at 5–7°C above the melting point of the emulsifier. The resulting ratios were between 6:1 and 10:1. The samples of creamy vegetable spreads were obtained using the studied emulsifiers and their compositions in different doses and ratios. The crystallization temperature and phase transition time were determined when studying the process of emulsion overcooling. The article introduces a list of technological and physicochemical indicators of emulsifiers: the fatty acid composition, the degree of saturation, the melting point, and the content of solid triglycerides. By finding out the physicochemical parameters of emulsifiers, producers can vary the ratio of the components of emulsifying compositions to achieve the desired properties of food emulsions. The hydrophilic-lipophilic balance also proved to be an important index since the proportion of hydrophilic and hydrophobic groups in surfactants affects the type of emulsions and makes it possible to adjust the fat content of the finished product. Conclusion. The research results can expand the theoretical foundations of food emulsions. The article contains scientifically grounded recommendations on how to select optimal surfactants. The research opens up prospects for further studies of emulsifiers and their effect on the quality of finished products.

Vasopressin stimulates several metabolic processes, including glycogenolysis, gluconeogenesis, and fatty acid oxidation, and promotes lipolysis in rabbit and hamster suprarenal adipose tissue. This study was conducted to determine whether arginine vasopressin (AVP) stimulates the metabolism of triacylglycerols in the isolated perfused rabbit heart. Since the basal output of glycerol in the rabbit heart is very low, the triacylglycerol pool was labeled with [3H]triolein, and triacylglycerol metabolism was followed by analysis of the radioactive products in the perfusate. Administration of AVP (100 ng, 92 pmol) produced a 10-fold increase in the perfusate radioactivity associated with free fatty acids and mono- and diglycerides, as well as an 8-fold increase in the effluent radioactivity associated with triacylglycerol. The V1-receptor antagonist d[(CH2)5Tyr(Me)]AVP blocked the AVP-induced increase in the output of radioactivity in a dose-related manner. The V2-receptor agonist desmopressin (DDAVP) did not increase the outflow of radioactivity. Likewise, AVP-induced release of radioactivity was inhibited when Ca2+ was omitted from the perfusion buffer. Analysis of total lipid extracts of hearts labeled with [3H]triolein showed that the residual radioactivity was associated almost exclusively with authentic triolein both before and after AVP treatment. These data suggest that AVP promotes triacylglycerol mobilization and utilization and that these processes are Ca2+ dependent and mediated by the V1-receptor. Since free fatty acids derived from triacylglycerols are the preferred metabolic substrate for the heart and since plasma AVP levels increase in cardiac stress states such as shock, these findings suggest a metabolic function of AVP in cardiovascular stress states.

Flavour emulsion is used in a wide range of food products including carbonated beverages, dairy products, confectionaries, and bakery products. Among its food applications are extensive uses in bakery products due to its high heat resistant properties. In flavour emulsion flavour oil is suspended in water phase and this water phase retains flavour even if such flavour emulsion is used for high temperature food application like baking. But flavour extracts are made by suspending flavour oil in alcohol. So, such flavour extracts are not suitable for high temperature food processing, since alcohol evaporates at high temperature. Thus, flavour emulsion is much better than flavour extracts. The stability of flavour emulsion depends on the emulsifier used in making flavour emulsion. Monocaprylin and dicaprylin are mono and diglyceride of mediumchain fatty acids having very good emulsifying properties. The stability of flavour emulsion can be improved by making use of mono and diglyceride as an emulsifier. The present study focused on the development of stable flavour emulsion from fruit waste using mono and diglyceride of medium-chain fatty acid as an emulsifier. The stable flavour emulsion is made from orange oil, water and emulsifier using ultra high-pressure homogenizer with 25 MPa pressure. Emulsifier mono and dicaprylin were synthesized by the esterification reaction between glycerol and caprylic acid. The effect of various combination of mono and dicaprylin is studied on the formation of stable flavour emulsion. The higher monocaprylin content in the emulsifier combination showed excellent results and a good synergistic effect on the stability of the emulsion. The combination of mono: diglyceride which resulted in the formation of stable flavour emulsion is 80:20 at 10% concentration, 2 passes and 25 mPa pressure in a high-pressure homogenizer. The stability of flavour emulsion was investigated using a storage study. The emulsion was found to be stable for 30 days at ambient temperature (25ºC) and refrigeration temperature (4ºC) but showed low stability at 50ºC.

Biodiesel is obtained by transesterification of animal and vegetable triglycerides (fats), and have several advantages over fossil fuel, perhaps the most important being its renewable source and its lack of pollutants such as aromatic and sulfur components. However, biodiesel from vegetable sources such as Soya beans is expensive, and it raises the question of planting for combustibles not for food. The most interesting alternative source for biodiesel is the non expensive waste cooking oil, WCO, which also brings the obvious benefit of transforming a severe pollutant into a green combustible. WCO consists of the triglycerides, but also contains left over food solids, which must be removed by filtration, mono and diglycerides, which are the source of the WCO free fatty acids (FFA), which must be converted to esters before the transesterification of the triglycerides, or, as usually reported, saponification of the final biodiesel mixture will occur. Several methods have been devised to deal with these drawbacks, and generally involve expensive equipment in multistage processes, which include filtration, acid catalysis for the esterification of free fatty acids, removal of the acid catalyst, a base catalyzed transesterification reaction, and, finally, the separation of the glycerol by product and purification of the biodiesel. Herein we propose a new silica gel filtering system, which in one step removes both solids and free fatty acid contents of WCO. In this new approach for biodiesel, an unmodified household microwave oven is used to speed up the base catalyzed transesterification reaction, and a useful piece of advice is given for the easy follow up of the reaction progress by thin layer chromatography.

Dans cette thèse, nous avons voulu explorer des voies dites "clean-label" qui permettraient d'intégrer des mono- et diglycérides d'acides gras (MDGs ; E471) dans des matrices alimentaires. En effet, les fabricants cherchent des solutions pour remplacer les additifs obtenus par voie de synthèse tout en gardant les mêmes fonctionnalités dans les produits alimentaires. L'utilisation d'auxiliaires technologiques, comme les enzymes, entre parfaitement dans la démarche de produits plus respectueux du consommateur et de l'environnement ; c'est-à-dire "clean-label". Ainsi avec une lipase mise en contact avec de l'huile de colza, nous avons démontré que des MDGs pouvaient être générés in situ avec un bon rendement. Pour mieux comprendre les cinétiques de lipolyse et caractériser l'ensemble des produits formés, des analyses par chromatographie en phase gazeuse et RMN 1H et 13C ont été effectuées. Enfin, les huiles de colza, différemment enrichies en MDGs ont ensuite été utilisées dans la fabrication directe de produits alimentaires. En effet, sur chacun des produits choisis, les MDGs jouent des rôles différents. Des produits tels que des barres pâtissières, des brioches et des crèmes glacées ont donc été formulés et caractérisés afin de mettre en avant les effets technologiques et les différences par rapport à des produits fabriqués avec de l'huile de colza seule. Enfin, la fabrication d'émulsions inverses concentrées réalisée à partir de l'huile hydrolysée a été développée permettant d'entrevoir la possibilité de fabriquer des émulsions doubles
In this project, we wanted to explore "clean-label" strategies to incorporate mono- and diglycerides of fatty acids (MDGs; E471) in food products. Indeed, manufacturers try to find solutions in order to substitute synthetic additives while keeping the same functionalities in the food products. The use of processing aids, such as enzymes, fits perfectly with the approach of products that are more respectful of consumers and the environment; that is to say "clean-label". Thus, by reacting a lipase with rapeseed oil, we demonstrated that MDGs could be generated in situ and with a good yield. To better understand the kinetics of lipolysis and to characterize all the products formed, analysis by gas chromatography and 1H and 13C NMR were carried out. Finally, rapeseed oils with different MDGs rates, were used in the fabrication of different food products. Indeed, on each of the products chosen, the MDGs play different roles. Products like sponge cakes, brioches and ice creams were formulated and characterized to highlight all benefits comparatively to products made with unmodified rapeseed oil. Finally, the fabrication of concentrated reverse emulsions starting from the post-enzymatic oil has been developed that allow the possibility to obtain doubles emulsions

Even though edible oils undergo refining processes to remove undesirable components, commercial oils still contain small amounts of minor components that can contribute to either prooxidant and antioxidant pathways which ultimately affect the quality of the oils. The objective of this research was to determine the role of free fatty acids and mono- and diacylglycerols on the oxidative stability of oil-in-water emulsions. Free fatty acids acted as a strong prooxidants in stripped soybean oil-in-water emulsions. Concentrations as low as 0.1% of the lipid accelerated lipid oxidation rate by both shortening the lag phase of lipid hydroperoxide and hexanal formation. The results showed that the most likely mechanisms for the prooxidant activity of free fatty acids is through their ability to increase the negatively charge on emulsion droplets that in turn could attract the cationic transition metals to the emulsion droplet surface where they can interact with lipid and thus promote oxidation. The prooxidant activity of free fatty acids was dependent on fatty acid type with lipid oxidation rates being in the order of linolenic < linoleic < oleic. Surprisingly, an increase in the degree of unsaturation of the free fatty acids lowered the ability of the free fatty acids to promote oxidation which may be due to their differences in geometric shape thus influencing their ability to access the emulsion droplet interface and increase the negative charge. Overall, free fatty acids are strong prooxidants in oil-in-water emulsions. This prooxidant activity is dependent not only on their concentration but also on the molecular structure of the fatty acid. Addition of mono- and diacylglycerols in oil-in-water emulsions showed an antioxidative effect in both non-stripped and stripped soybean oil. Addition of 1-monooleoylglycerol only had a small impact on the oxidative stability of non-stripped soybean oil-in-water emulsions but did inhibit lipid oxidation in emulsions prepared with stripped soybean. Much stronger antioxidant activity was observed upon the addition of 1,2-dioleoyl-sn-glycerol to both non-stripped and stripped soybean oil-in-water emulsions. Both lipid hydroperoxide and hexanal formation decreased with increasing 1,2-dioleoyl- sn-glycerol concentrations with 2.5% 1,2-dioleoyl-sn-glycerol almost completely preventing hydroperoxide and hexanal production over the course of the study. Overall, these results suggest that diacylglycerols could be an effective antioxidant in oil-in-water emulsions which possibility due to their ability to form a liquid crystal phase which could form a physical barrier that decreases interactions between unsaturated fatty acids in the emulsion droplet core and prooxidants or oxygen in the aqueous phase of the emulsion. However, the antioxidant mechanism of diacylglycerols is not currently understood and needs further investigation.

Les comportements motivés dont l‟addiction aux drogues d‟abus, mettent en jeu le système dopaminergique mésolimbique. Aussi connu sous le nom de système de la récompense, celui-ci comprend les neurones à dopamine de l‟aire tegmentale ventrale qui projettent, entre autres, vers le noyau accumbens. Tout comme les neurones de l‟hypothalamus, les neurones à dopamine de l‟aire tegmentale ventrale répondent aux hormones telles que la leptine, l‟insuline et la ghréline pour modifier la prise alimentaire, la motivation ou encore le tonus dopaminergique. Ceci indique que le système dopaminergique mésolimbique est sensible aux signaux hormonaux circulants et suggère que les neurones de l‟aire tegmentale ventrale pourraient percevoir les signaux métaboliques comme le glucose ou les acides gras. De plus, plusieurs études chez les humains et les rongeurs démontrent que l‟obésité et les diètes riches en gras affectent négativement la fonction dopaminergique mésolimbique. Étant donné les lacunes qui demeurent quant aux mécanismes impliqués dans la dysfonction du système dopaminergique mésolimbique induite par la nourriture riche en gras, nous avons cherché à évaluer les effets de l‟acide oléique et de l‟acide palmitique, deux des acides gras les plus abondants dans l‟organisme et l‟alimentation contemporaine, sur le système de la récompense. Ces deux acides gras, l‟un saturé (acide palmitique) et l‟autre mono-insaturé (acide oléique), se distinguent par leurs effets différentiels sur la prise alimentaire, la signalisation hormonale ou encore leur métabolisme intracellulaire mais aussi sur la santé cardiovasculaire et mentale. Nous avons dans un premier temps évalué la capacité du système dopaminergique mésolimbique à détecter les acides gras. Nous avons comparé les effets de l‟injection d‟acide oléique ou d‟acide palmitique dans l‟aire tegmentale ventrale sur la prise alimentaire, la motivation et l‟activité électrique des neurones à dopamine de l‟aire tegmentale ventrale. Nos résultats montrent que l‟acide oléique, mais pas l‟acide palmitique, diminue la prise alimentaire et le comportement motivé. L‟acide oléique inhibe également l‟activité électrique des neurones à dopamine, ces effets semblent dépendre de son entrée dans la cellule. De plus, nous montrons que les neurones à dopamine de l‟aire tegmentale ventrale expriment plusieurs 3 gènes de protéines importantes pour le transport et le métabolisme des acides gras et qu‟ils sont capables de d‟incorporer les acides gras. Nous avons dans un second temps évalué les effets de l‟acide oléique et de l‟acide palmitique dérivés de l‟alimentation. Nous avons soumis des rats à l‟une de ces trois diètes : une riche en gras enrichie en acide oléique, une riche en gras enrichie en acide palmitique ou une contrôle faible en gras. Après huit semaines, et en l‟absence d‟obésité ou d‟altérations métaboliques majeures, la diète enrichie en acide palmitique, mais pas la diète isocalorique enrichie en acide oléique, induit une hyposensibilité aux effets récompensants et locomoteurs de l‟amphétamine, associée, entre autres, à la diminution de la signalisation du récepteur à la dopamine D1R et de l‟expression du transporteur de la dopamine. Nous avons finalement exploré l‟impact de ces diètes sur l‟activité de l‟axe hypothalamo-hypophysaire-surrénalien. Les résultats montrent que la diète enrichie en acide palmitique altère aussi la fonction de l‟axe et l‟expression de plusieurs gènes cibles des corticostéroïdes, sans toutefois modifier le comportement anxieux. Ce travail de doctorat vient compléter les connaissances sur les dysfonctions du système dopaminergique mésolimbique induites par la nourriture riche en gras. Il met en lumière les effets différentiels des classes d‟acides gras et les mécanismes par lesquels ils modulent les comportements motivés et alimentaires. De façon chronique, avant l‟apparition d‟obésité et d‟altérations métaboliques, les acides gras saturés, et non les acides gras mono-insaturés, issus de l‟alimentation perturbent le fonctionnement de l‟axe hypothalamo-hypophysaire-surrénalien et réduisent la fonction dopaminergique. Ceci pourrait contribuer à perpétuer la recherche et la prise de ce type d‟acides gras afin de compenser ce déficit.
The mesolimbic dopamine system, also known as the reward system, is well recognized for its role in motivated reward-related behaviours such as drug addiction. It consists of dopamine neurons originating in the ventral tegmental area that project, among others, to the nucleus accumbens. Similar to neurons in the hypothalamus, dopamine neurons in the ventral tegmental area can detect circulating hormones such as leptin, insulin and ghrelin to adjust food intake, motivation and dopamine tone. This suggests that they could also perceive nutritional signals like glucose and fatty acids. Moreover, several lines of evidence exist showing that palatable food enriched in fat and obesity reduce mesolimbic dopamine function. Given the many unknowns regarding the mechanisms of obesity-induced dopamine dysfunction, and given that fatty acids differentially influence cardiovascular and mental health according to their class, we sought to determine the effects of the monounsaturated fatty acid oleic acid and the saturated fatty acid palmitic acid, two of the most abundant fatty acids in the body and foods, on mesolimbic dopamine function. Notably palmitic acid and oleic acid differ in their intracellular metabolic fate as well as in their effects on food intake and leptin and insulin signaling at the level of the hypothalamus. We first evaluated the fatty acid sensing properties of the mesolimbic dopamine system. We looked at the effects of the injection of oleic acid or palmitic acid in the ventral tegmental area on food intake, motivation and dopamine neurons activity. Our results demonstrate that oleic acid, but not palmitic acid, reduces basal and motivated feeding behavior and neuronal activity. Those effects seem to be dependent on its entry into the cell. Moreover, using a neurons culture system we show that dopamine neurons can uptake fatty acids. We then examined the effect of food-derived oleic and palmitic acid on mesolimbic dopamine function. We assigned rats to a low-fat control diet or to one or the other of a high-fat diet: one enriched in oleic acid or one enriched in palmitic acid. The two high-fat diets are isocaloric and differed only in the fat source. Following eight weeks of feeding, the palmitic 5 acid-enriched high-fat diet, but not the oleic acid-enriched diet, decreased the sensitivity to the rewarding and locomotor-sensitizing effects of amphetamine. This was associated with a reduction of dopamine receptor D1R signaling and dopamine transporter expression. Importantly this occured independently of weight gain and hormonal changes. Lastly, we explored the impact of those diets on the activity of the hypothalamus-pituitary-adrenal axis. Results show that the saturated fat diet alters the function of the axis as well as the expression of several keys genes targeted by glucocorticoids in the hypothalamus but without affecting anxiety-related behavior. This work provides further insight into how the mesolimbic dopamine system is altered by high-fat food consumption. It brings light to the differential effects of two classes of fatty acids and the mechanisms by which they modulate food intake and motivation. The prolonged intake of saturated fat, but not mono-unsaturated fat, disrupts the hypothalamus-pituitary-adrenal axis and decreases mesolimbic dopamine function prior to the onset of obesity and major metabolic alterations. Dysfunction of dopaminergic systems induced by saturated fat consumption could promote further intake of such palatable food as a means to compensate for reward hyposensitivity.

Apart from breast milk, no single food contains all the essential nutrients the body needs to be healthy and function efficiently. The nutritional value of a person’s diet depends on the overall balance of foods eaten over a period of time, as well as on the needs of the individual. Over the last 60 years, there has been increasing agreement about the balance of nutrients and foods that make up a ‘good’ diet. This consists primarily of wholegrains (i.e. cereal grains, or foods made from them, containing bran, germ, and endosperm, e.g. wholemeal breads, oatmeal, and dark rye); vegetables and fruit, including nuts and pulses; moderate amounts of fish and low-fat dairy foods; and limited amounts of meat. The consumption of saturated fat should be low, with saturated fat being replaced by mono- and polyunsaturated vegetable fats and fish oils. Trans-fatty acids should be minimized, and added sugar should provide no more than 10% of energy intake. However, as omnivores, humans can survive on a wide range of different foods, and many people worldwide eat diets that fall far short of this ideal.

Oils naturally high in saturated fatty acids (mono- and polyunsaturated), are often liquid at room temperature. Emulsifiers have been used to create solid oil matrices, or oleogels, at room temperature to broaden the applications for these oils. This study assessed and compared the effects of mono- and diglycerides on the mechanical and thermal properties of high-oleic palm oil (HOPO) oleogels. HOPO was mixed with emulsifier in eight concentrations (3%, 5%, 7% and 10% w/w), four each for mono- and diglycerides respectively. Thermomechanical properties were assessed by differential scanning calorimetry (DSC), using a temperature regime with a cooling rate of 10˚C/min to -60˚C and a heating rate of 10˚C/min to 80˚C. The oils and emulsifiers were melted at 80°C and then placed in a series of cooling water baths designed to create identical cooling rates for multiple crystallization temperatures. A puncture test using a texture analyzer was used to assess texture of the resulting oleogels. The results showed that the use of mono- and diglycerides significantly changed the thermal and mechanical properties of HOPO. The addition of saturated monoglycerides promoted an early (high temperature) nucleation stage that did not previously occur in HOPO. The onset crystallization temperature increased with the addition of diglycerides, promoting early crystallization of the high melting fraction of HOPO. The hardness of the oleogel increased with the addition of emulsifier. The effect of temperature on hardness was significantly greater in the diglyceride oleogel than in the monoglyceride oleogel. This study shows that the addition of emulsifiers to create stable oleogels increases the industrial usefulness of HOPO. This work also creates the possibility of further study and characterization of HOPO oleogels, especially concerning crystalline structures.

The goal of this study was to develop a rapid and sensitive method to simultaneously determine the free and esterified fatty acid content of soybean oil (SBO) in the same GC-FID run. Using base catalysis with sodium methoxide in methanol, we were able to selectively derivatize the esterified fatty acids to methyl esters and then separate and measure both the free and esterified fatty acids using a free fatty acid phase (FFAP) column. This method was compared to titration, a traditional method of determining acidity in food fats. Using base catalysis, the esterified fatty acid content of the soybean oil was found to be similar to published values. Interestingly, there were similar proportions of free palmitate, stearate, oleate, linoleate, and linolenate at trace levels in the SBO. To compare the methods, soybean oil was spiked with free linoleate from 0.04% to 5%. Using titration, the standard curves indicated that the free fatty acid content over a series of samples, measured as oleic acid, had a r2 value of 0.999. Standard curves from gas chromatography showed an r2 value of 0.998 of linoleic acid added in the sample. However, the base catalysis GC method was inaccurate below 0.5% added linoleic acid due to incomplete transesterification. Using thin layer chromatography, it was established that there were residual mono- and diglycerides in the sample. This was not the case when potassium hydroxide in methanol was used. Once the detection limit of free fatty acids is established, this method would be valuable for rapid screening of food fats for free fatty acids.

Virus sterilization of blood plasma derivatives by addition of several naturally occurring fatty acids was evaluated using VSV and Sindbis virus as markers for lipid enveloped virus inactivation. Complete inactivation >4 log10) of virus added to an AHF concentrate with 60-101)% retention of AHF activity was achieved with oleic, 11-eicosenoic, linoleic, linolenic, palmitoleic and arachidonic acids. Elaidic, gamma-linolenic, palmitic, and arachidic acids. Another fat-soluble compound previously reported to inactivate virus, butylated hydroxytoluene, was less effective. A long chain mono- but not a di- or tri-glyceride also displayed virucidal properties.The degree of virus inactivation depended on the sample composition. A favorable balance was achieved between degree of virus inactivation and retention of protein function for AHF concentrate, prothrombin complex concentrate, antithrombin-III concentrate, and immune globulin solution on incubation with 0.033% (w/v) sodium oleateat 24°C for 4-6 hours. Virus inactivation in whole plasma and plasma cryoprecipitate was not complete despite use of higher concentrations of sodiumleate and/or incubation at 37°C.Utilization of fatty acids for thepreparation of blood derivatives has the advantage that they are naturallyoccurring and have low toxicity, thussimplifying the production process. This simplicity encourages the sequential use of fatty acids with other procedures designed to inactivate or remove viruses and which operate by a distinct mechanism.

A number of pathways for producing new alternative fuels are emerging. One such fuel is Hydrodeoxygenated Synthesized Aromatic Kerosene (HDO-SAK) which is composed of approximately 95% mono-aromatic compounds. This fuel is intended as a blending component to increase the aromatic content of other synthetic fuels that do not contain aromatic compounds and can be used to create either semi-synthetic or fully-synthetic jet fuel for use in aviation. This paper presents the results of engine tests using the HDO-SAK blended with Synthesized Paraffinic Kerosene from Hydroprocessed Esters and Fatty Acids (HEFA-SPK) to create a fully-synthetic fuel with aromatic content that matched that of a comparison conventional jet fuel. Both the HDO-SAK blended fuel and conventional Jet A were tested in a Microturbo TRS-18 turbojet engine at a range of engine conditions and simulated altitudes up to 8,600 m in the National Research Council Canada (NRC) Research Altitude Test Facility (RATFac). This paper details the engine performance results from this testing which represents the first time this particular alternative fuel has been tested in an engine.