Pub Date : 2006-10-23DOI: 10.1002/LIPI.19620641115
K. S. Ing.-Chem.
Es wurde untersucht, ob Unterschiede hinsichtlich des Gebrauchswertes bzw. der Gebrauchstuchtigkeit von Wasche, die einerseits mit verschiedenen Waschmitteln, andererseits in verschiedenen Waschmaschinen gewaschen wurde, bestehen. Mit Hilfe eines neuen Apparates wird das Saugvermogen von Kontrollgeweben — als eine sehr wichtige Gebrauchseigenschaft — bestimmt. Experiences in the Washing with Household-Washing-Machines Investigations were carried out to determine whether differences in respect of utility-value and serviceability of linen occure when these are washed with various washing agents or in various washing-machines. The absorptivity, as a very important property affecting the utility of the controlling tissues was determined with the help of a new apparatus.
{"title":"Erfahrungen beim Waschen in Haushaltwaschmaschinen","authors":"K. S. Ing.-Chem.","doi":"10.1002/LIPI.19620641115","DOIUrl":"https://doi.org/10.1002/LIPI.19620641115","url":null,"abstract":"Es wurde untersucht, ob Unterschiede hinsichtlich des Gebrauchswertes bzw. der Gebrauchstuchtigkeit von Wasche, die einerseits mit verschiedenen Waschmitteln, andererseits in verschiedenen Waschmaschinen gewaschen wurde, bestehen. Mit Hilfe eines neuen Apparates wird das Saugvermogen von Kontrollgeweben — als eine sehr wichtige Gebrauchseigenschaft — bestimmt. \u0000 \u0000 \u0000 \u0000Experiences in the Washing with Household-Washing-Machines \u0000 \u0000 \u0000 \u0000Investigations were carried out to determine whether differences in respect of utility-value and serviceability of linen occure when these are washed with various washing agents or in various washing-machines. The absorptivity, as a very important property affecting the utility of the controlling tissues was determined with the help of a new apparatus.","PeriodicalId":12304,"journal":{"name":"Fett-lipid","volume":"8 22","pages":""},"PeriodicalIF":0.0,"publicationDate":"2006-10-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"91426517","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2006-10-23DOI: 10.1002/LIPI.19640660604
O. M. Dipl.-Ing.
Die letzte Stufe der Speisefett-Raffination ist die Desodorierung oder Dampfung. Durch diesen in Form einer Schleppdestillation mit Wasserdampf ausgefuhrten Prozes soll den Olen einerseits ein guter Geschmack, andererseits eine ausreichende Haltbarkeit verliehen werden. Ausgehend von den physikalisch-theoretischen Grundlagen und den praktischen Betriebsbedingungen werden die fur die Wirtschaftlichkeit des Prozesses bestimmten Einflusse untersucht. Aus den Ergebnissen werden einige Richtlinien fur die konstruktive Ausbildung von Desodorierungsapparaten und ihren praktischen Betrieb abgeleitet. Abschliesend werden die bisher erprobten bzw. auf dem Markt befindlichen kontinuierlichen Desodorierungsanlagen kurz beschrieben. Economical Factors in the Deodorisation of Fats and Oils The last step of the edible fat refining is the deodorisation or steaming, in which in the form of a chained distillation with steam a good taste as well as a sufficient storage stability is acquired by the oil. Stating from theoretical physical basis and practical conditions of operation, the influence of certain factors on the economy has been investigated. From these results certain criteria for the construction and operation of deodorising plants have been derived. Finally, the continuous deoderising plants available in the market and those tested uptil now have been described in short.
{"title":"Fragen der Wirtschaftlichkeit beim Desodorieren von Ölen und Fetten","authors":"O. M. Dipl.-Ing.","doi":"10.1002/LIPI.19640660604","DOIUrl":"https://doi.org/10.1002/LIPI.19640660604","url":null,"abstract":"Die letzte Stufe der Speisefett-Raffination ist die Desodorierung oder Dampfung. Durch diesen in Form einer Schleppdestillation mit Wasserdampf ausgefuhrten Prozes soll den Olen einerseits ein guter Geschmack, andererseits eine ausreichende Haltbarkeit verliehen werden. Ausgehend von den physikalisch-theoretischen Grundlagen und den praktischen Betriebsbedingungen werden die fur die Wirtschaftlichkeit des Prozesses bestimmten Einflusse untersucht. Aus den Ergebnissen werden einige Richtlinien fur die konstruktive Ausbildung von Desodorierungsapparaten und ihren praktischen Betrieb abgeleitet. Abschliesend werden die bisher erprobten bzw. auf dem Markt befindlichen kontinuierlichen Desodorierungsanlagen kurz beschrieben. \u0000 \u0000 \u0000 \u0000Economical Factors in the Deodorisation of Fats and Oils \u0000 \u0000 \u0000 \u0000The last step of the edible fat refining is the deodorisation or steaming, in which in the form of a chained distillation with steam a good taste as well as a sufficient storage stability is acquired by the oil. Stating from theoretical physical basis and practical conditions of operation, the influence of certain factors on the economy has been investigated. From these results certain criteria for the construction and operation of deodorising plants have been derived. Finally, the continuous deoderising plants available in the market and those tested uptil now have been described in short.","PeriodicalId":12304,"journal":{"name":"Fett-lipid","volume":"10 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2006-10-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"79816309","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2006-10-23DOI: 10.1002/LIPI.19420490103
Felix Grandel chem. et Dipl. agr.
{"title":"Die trockene Entkeimung von Futtermais, ein Verfahren zur Verbesserung unserer Fettversorgung (II. Mitteilung)","authors":"Felix Grandel chem. et Dipl. agr.","doi":"10.1002/LIPI.19420490103","DOIUrl":"https://doi.org/10.1002/LIPI.19420490103","url":null,"abstract":"","PeriodicalId":12304,"journal":{"name":"Fett-lipid","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2006-10-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"89551768","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2006-10-22DOI: 10.1002/lipi.19110181103
Felix Fritz Dipl.-Ing.
{"title":"Die Fabrikation des Linoxyns","authors":"Felix Fritz Dipl.-Ing.","doi":"10.1002/lipi.19110181103","DOIUrl":"https://doi.org/10.1002/lipi.19110181103","url":null,"abstract":"","PeriodicalId":12304,"journal":{"name":"Fett-lipid","volume":"2013 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2006-10-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86310578","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 1999-12-01DOI: 10.1002/(SICI)1521-4133(199912)101:12<467::AID-LIPI467>3.0.CO;2-D
Kiyotaka Sato
Recent studies on physical behaviour of food fats have been reviewed. with an emphasis on solidification properties in bulk and emulsion states. It was shown that the use of synchrotron radiation X-ray beam highlighted the solidification behaviour of polymorphic fats, which was not unveiled by traditional X-ray beams on a laboratory scale as summarised in the following: (a) kinetic processes of molecular ordering of lamella-structured fat crystals. (b) mixing behaviour of different triacylglycerols forming miscible, eutectic, and molecular compound crystals, and (c) remarkable influences of shearing forces on the rapid solidification of the more stable forms of cocoa butter. These results have given some indications to the physical control of fat solidification. and the blending and fractionation of solid fats. The influences of hydrophobic emulsifiers on the solidification of fat crystals in O/W emulsions, which were in-situ monitored by an ultrasound velocity technique, have shown that the addition of highly hydrophobic emulsifiers having long-saturated acid moieties accelerated the nucleation of the fats at the interface areas of the emulsions. These effects are also indicative for the selection of the emulsifier for the control of the fat solidification in the emulsion phases.
{"title":"Solidification and phase transformation behaviour of food fats — a review","authors":"Kiyotaka Sato","doi":"10.1002/(SICI)1521-4133(199912)101:12<467::AID-LIPI467>3.0.CO;2-D","DOIUrl":"https://doi.org/10.1002/(SICI)1521-4133(199912)101:12<467::AID-LIPI467>3.0.CO;2-D","url":null,"abstract":"Recent studies on physical behaviour of food fats have been reviewed. with an emphasis on solidification properties in bulk and emulsion states. It was shown that the use of synchrotron radiation X-ray beam highlighted the solidification behaviour of polymorphic fats, which was not unveiled by traditional X-ray beams on a laboratory scale as summarised in the following: (a) kinetic processes of molecular ordering of lamella-structured fat crystals. (b) mixing behaviour of different triacylglycerols forming miscible, eutectic, and molecular compound crystals, and (c) remarkable influences of shearing forces on the rapid solidification of the more stable forms of cocoa butter. These results have given some indications to the physical control of fat solidification. and the blending and fractionation of solid fats. The influences of hydrophobic emulsifiers on the solidification of fat crystals in O/W emulsions, which were in-situ monitored by an ultrasound velocity technique, have shown that the addition of highly hydrophobic emulsifiers having long-saturated acid moieties accelerated the nucleation of the fats at the interface areas of the emulsions. These effects are also indicative for the selection of the emulsifier for the control of the fat solidification in the emulsion phases.","PeriodicalId":12304,"journal":{"name":"Fett-lipid","volume":"37 1","pages":"467-474"},"PeriodicalIF":0.0,"publicationDate":"1999-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"88632882","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 1999-12-01DOI: 10.1002/(SICI)1521-4133(199912)101:12<450::AID-LIPI450>3.0.CO;2-8
E. Frankel
The relatively high concentration of phenolic flavonoids in wines, grapes, green tea, and berry extracts contributes powerful antioxidant properties that may be beneficial by reducing oxidative reactions deleterious to health. Our data showed that polyphenolic compounds in red wine and grapes strongly inhibit the oxidation of human low-density lipoproteins (LDL), a reaction that initiates atherosclerosis and heart diseases. Marked variations were found in antioxidant activity of rosemary, green tea, and berry extracts in different lipid systems. These variations are attributed to differences in partition between phases in various lipid systems. The activities of natural antioxidants are thus very system dependent and their effectiveness in different real food systems is difficult to predict. In addition to preventing LDL oxidation, plant flavonoids may reduce the thrombotic tendencies and inflammatory reactions in the body. The antioxidant activity of phenolic compounds in wine, grapes, green tea, and berry extracts supports the epidemiological evidence that fruits and vegetables may have a cardioprotective effect. More research is needed however to relate the extensive in vitro studies showing the potent antioxidant activities of flavonoids to their potential health effects in the diet. Antioxidantien in Nahrungsmitteln und Phytochemikalien: Gegenwart und Perspektiven.Die relativ hohen Konzentrationen von phenolischen Flavonoiden in Wein, Trauben, grunem Tee und Beerenextrakten steuern starke antioxidative Eigenschaften bei, die hilfreich bei der Reduktion von gesundheitsschadlichen Oxidationsreaktionen sein konnten. Unsere Daten zeigten, das polyphenolische Komponenten in rotem Wein und in Trauben die Oxidation des menschlichen low-density lipoproteins (LDL) — eine Reaktion, welche Atherosklerose und Herzerkrankungen initiiert — auf das Starkste verhindern. Besondere Abweichungen wurden in der antioxidativen Aktivitat von Rosmarin, grunem Tee und Beerenextrakten in verschiedenen Lipidsystemen gefunden. Diese Abweichungen werden den Unterschieden im Verteilungsverhalten zwischen verschiedenen Lipidsystemen zugeschrieben. Die Aktivitat von naturlichen Antioxidantien ist daher sehr systemabhangig, und ihre Aktivitat in verschiedenen Lebensmittelsystemen ist schwer vorherzusagen. Zusatzlich zur Verhinderung der LDL-Oxidation konnen pflanzliche Flavonoide die thrombotischen Eigenschaften und Entzundungsreaktionen im Korper vermindern. Die antioxidative Aktivitat von phenolischen Komponenten in Wein, Trauben, grunem Tee und Beerenextrakten bestarkt den epidemiologischen Befund, das Obst und Gemuse einen cardioprotectiven Effekt haben. Mehr Forschung wird jedoch benotigt, um die Ausmase der extensiven In-vitro-Studien zu erkennen, welche die antioxidativen Auswirkungen von Flavonoiden und ihren potentiellen gesundheitsfordernden Effekt in der Ernahrung zeigen.
{"title":"Food antioxidants and phytochemicals: present and future perspectives","authors":"E. Frankel","doi":"10.1002/(SICI)1521-4133(199912)101:12<450::AID-LIPI450>3.0.CO;2-8","DOIUrl":"https://doi.org/10.1002/(SICI)1521-4133(199912)101:12<450::AID-LIPI450>3.0.CO;2-8","url":null,"abstract":"The relatively high concentration of phenolic flavonoids in wines, grapes, green tea, and berry extracts contributes powerful antioxidant properties that may be beneficial by reducing oxidative reactions deleterious to health. Our data showed that polyphenolic compounds in red wine and grapes strongly inhibit the oxidation of human low-density lipoproteins (LDL), a reaction that initiates atherosclerosis and heart diseases. Marked variations were found in antioxidant activity of rosemary, green tea, and berry extracts in different lipid systems. These variations are attributed to differences in partition between phases in various lipid systems. The activities of natural antioxidants are thus very system dependent and their effectiveness in different real food systems is difficult to predict. In addition to preventing LDL oxidation, plant flavonoids may reduce the thrombotic tendencies and inflammatory reactions in the body. The antioxidant activity of phenolic compounds in wine, grapes, green tea, and berry extracts supports the epidemiological evidence that fruits and vegetables may have a cardioprotective effect. More research is needed however to relate the extensive in vitro studies showing the potent antioxidant activities of flavonoids to their potential health effects in the diet. \u0000 \u0000 \u0000 \u0000Antioxidantien in Nahrungsmitteln und Phytochemikalien: Gegenwart und Perspektiven.Die relativ hohen Konzentrationen von phenolischen Flavonoiden in Wein, Trauben, grunem Tee und Beerenextrakten steuern starke antioxidative Eigenschaften bei, die hilfreich bei der Reduktion von gesundheitsschadlichen Oxidationsreaktionen sein konnten. Unsere Daten zeigten, das polyphenolische Komponenten in rotem Wein und in Trauben die Oxidation des menschlichen low-density lipoproteins (LDL) — eine Reaktion, welche Atherosklerose und Herzerkrankungen initiiert — auf das Starkste verhindern. Besondere Abweichungen wurden in der antioxidativen Aktivitat von Rosmarin, grunem Tee und Beerenextrakten in verschiedenen Lipidsystemen gefunden. Diese Abweichungen werden den Unterschieden im Verteilungsverhalten zwischen verschiedenen Lipidsystemen zugeschrieben. Die Aktivitat von naturlichen Antioxidantien ist daher sehr systemabhangig, und ihre Aktivitat in verschiedenen Lebensmittelsystemen ist schwer vorherzusagen. Zusatzlich zur Verhinderung der LDL-Oxidation konnen pflanzliche Flavonoide die thrombotischen Eigenschaften und Entzundungsreaktionen im Korper vermindern. Die antioxidative Aktivitat von phenolischen Komponenten in Wein, Trauben, grunem Tee und Beerenextrakten bestarkt den epidemiologischen Befund, das Obst und Gemuse einen cardioprotectiven Effekt haben. Mehr Forschung wird jedoch benotigt, um die Ausmase der extensiven In-vitro-Studien zu erkennen, welche die antioxidativen Auswirkungen von Flavonoiden und ihren potentiellen gesundheitsfordernden Effekt in der Ernahrung zeigen.","PeriodicalId":12304,"journal":{"name":"Fett-lipid","volume":"100 1","pages":"450-455"},"PeriodicalIF":0.0,"publicationDate":"1999-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"75679871","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 1999-12-01DOI: 10.1002/(SICI)1521-4133(199912)101:12<456::AID-LIPI456>3.0.CO;2-L
G. Hornstra
Food is considered functional' if it it contains (often added) components that affect one or more targeted functions in the body in a beneficial way. Foods can also be functional if potential harmful components have been removed by technological means. A food can be accepted to be functional only after its potentially beneficial effect has been proven by well-designed and properly executed intervention studies in humans. Cardiovascular disease has a multifactorial etiology, as is illustrated by the existence of numerous risk indicators, many of which can he influenced by diet. It should be recalled, however, that only after a cause-and-effect relationship has been established between the disease and a given risk indicator (called a risk factor in that case), modifying this factor can be expected to affect disease morbidity and mortality, In this presentation, effects of dietary lipids on cardiovascular risk are reviewed, with special emphasis on modification of the plasma lipoprotein profile and of hypertension. In addition, influences of dietary lipids on arterial thrombotic processes and insulin resistance will be discussed. Dietary lipids are able to affect lipoprotein metabolism in a significant way, thereby modifying the risk of cardiovascular disease. However, more research is required concerning the possible interactions between the various dietary fatty acids, and between fatty acids and dietary cholesterol. In addition, more studies are needed with respect to the possible importance of the postprandial state. Certain aspects of blood platelet function, blood coagulability, and fibrinolytic activity are associated with cardiovascular risk, but causality has insufficiently been proven. Nonetheless, well-designed intervention studies should be initiated to further evaluate such promising dietary components as the various n-3 and n-6 fatty acids and their combination for their effect on processes participating in arterial thrombus formation. Although in the etiology of hypertension the genetic component is definitely stronger than environmental factors, some benefit on the development and coronary complications of atherosclerosis in hypertensive patients can be expected from fatty acids such as α-linolenic acid, eicosapentaenoic acid and docosahexaenoic acid. This particularly holds for those subjects where the hypertensive mechanism involves the formation of thromboxane A2 and/or α1-adrenergic activities. However, large-scale trials are required to test this contention. It seems feasible to modulate insulin sensitivity and subsequent cardiovascular risk factors by decreasing the total amount of dietary fat and increasing the proportion of polyunsaturated fatty acids. However, additional studies on the efficacy of specific fatty acids, as well as on the mechanisms involved are required to understand the real function of these dietary components.
{"title":"Lipids in functional foods in relation to cardiovascular disease","authors":"G. Hornstra","doi":"10.1002/(SICI)1521-4133(199912)101:12<456::AID-LIPI456>3.0.CO;2-L","DOIUrl":"https://doi.org/10.1002/(SICI)1521-4133(199912)101:12<456::AID-LIPI456>3.0.CO;2-L","url":null,"abstract":"Food is considered functional' if it it contains (often added) components that affect one or more targeted functions in the body in a beneficial way. Foods can also be functional if potential harmful components have been removed by technological means. A food can be accepted to be functional only after its potentially beneficial effect has been proven by well-designed and properly executed intervention studies in humans. Cardiovascular disease has a multifactorial etiology, as is illustrated by the existence of numerous risk indicators, many of which can he influenced by diet. It should be recalled, however, that only after a cause-and-effect relationship has been established between the disease and a given risk indicator (called a risk factor in that case), modifying this factor can be expected to affect disease morbidity and mortality, In this presentation, effects of dietary lipids on cardiovascular risk are reviewed, with special emphasis on modification of the plasma lipoprotein profile and of hypertension. In addition, influences of dietary lipids on arterial thrombotic processes and insulin resistance will be discussed. Dietary lipids are able to affect lipoprotein metabolism in a significant way, thereby modifying the risk of cardiovascular disease. However, more research is required concerning the possible interactions between the various dietary fatty acids, and between fatty acids and dietary cholesterol. In addition, more studies are needed with respect to the possible importance of the postprandial state. Certain aspects of blood platelet function, blood coagulability, and fibrinolytic activity are associated with cardiovascular risk, but causality has insufficiently been proven. Nonetheless, well-designed intervention studies should be initiated to further evaluate such promising dietary components as the various n-3 and n-6 fatty acids and their combination for their effect on processes participating in arterial thrombus formation. Although in the etiology of hypertension the genetic component is definitely stronger than environmental factors, some benefit on the development and coronary complications of atherosclerosis in hypertensive patients can be expected from fatty acids such as α-linolenic acid, eicosapentaenoic acid and docosahexaenoic acid. This particularly holds for those subjects where the hypertensive mechanism involves the formation of thromboxane A2 and/or α1-adrenergic activities. However, large-scale trials are required to test this contention. It seems feasible to modulate insulin sensitivity and subsequent cardiovascular risk factors by decreasing the total amount of dietary fat and increasing the proportion of polyunsaturated fatty acids. However, additional studies on the efficacy of specific fatty acids, as well as on the mechanisms involved are required to understand the real function of these dietary components.","PeriodicalId":12304,"journal":{"name":"Fett-lipid","volume":"87 1","pages":"456-466"},"PeriodicalIF":0.0,"publicationDate":"1999-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77030697","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 1999-12-01DOI: 10.1002/(SICI)1521-4133(199912)101:12<475::AID-LIPI475>3.0.CO;2-H
K. Jakobsen
The purpose of modifying animal fats is to produce high quality products, which meet the dietary recommendations for a reduced intake of fat in the human diet, notably that of certain saturated fatty acids and cholesterol, and an increased intake of mono- (MUFA) and polyunsaturated fatty acids (PUFA) in order to minimize the risk for obesity, cancer, cardiovascular, and other life-style diseases. The body fat of farm animals is partly synthesized from dietary carbohydrates, partly from dietary fatty acids. In monogastric animals, preruminants and poultry PUFAs are readily absorbed and deposited in the edible parts of the body and incorporated into egg yolk lipids. In ruminants, however, PUFAs are hydrogenated to mainly saturated fatty acids by the rumen microorganisms with some formation of MUFAs, trans-, odd-, branched chain, and conjugated fatt y acids. The latter fatty acids are absorbed, deposited in adipose and muscle tissue and incorporated into milk lipids, unless dietary PUFAs are protected against hydrogenation. Thus, it is relatively easy to change the fatty acid composition of pork, poultry meat, lamb, and veal hereas beef and milk can only be enriched significantly with PUFAs by manipulation. Products enriched with PUFAs are, however, prone to oxidation, and enrichment with antioxidants, notably with dietary vitamin E. is necessary in order to prevent the risk of oxidative damage.
{"title":"Dietary modifications of animal fats: status and future perspectives","authors":"K. Jakobsen","doi":"10.1002/(SICI)1521-4133(199912)101:12<475::AID-LIPI475>3.0.CO;2-H","DOIUrl":"https://doi.org/10.1002/(SICI)1521-4133(199912)101:12<475::AID-LIPI475>3.0.CO;2-H","url":null,"abstract":"The purpose of modifying animal fats is to produce high quality products, which meet the dietary recommendations for a reduced intake of fat in the human diet, notably that of certain saturated fatty acids and cholesterol, and an increased intake of mono- (MUFA) and polyunsaturated fatty acids (PUFA) in order to minimize the risk for obesity, cancer, cardiovascular, and other life-style diseases. The body fat of farm animals is partly synthesized from dietary carbohydrates, partly from dietary fatty acids. In monogastric animals, preruminants and poultry PUFAs are readily absorbed and deposited in the edible parts of the body and incorporated into egg yolk lipids. In ruminants, however, PUFAs are hydrogenated to mainly saturated fatty acids by the rumen microorganisms with some formation of MUFAs, trans-, odd-, branched chain, and conjugated fatt y acids. The latter fatty acids are absorbed, deposited in adipose and muscle tissue and incorporated into milk lipids, unless dietary PUFAs are protected against hydrogenation. Thus, it is relatively easy to change the fatty acid composition of pork, poultry meat, lamb, and veal hereas beef and milk can only be enriched significantly with PUFAs by manipulation. Products enriched with PUFAs are, however, prone to oxidation, and enrichment with antioxidants, notably with dietary vitamin E. is necessary in order to prevent the risk of oxidative damage.","PeriodicalId":12304,"journal":{"name":"Fett-lipid","volume":"224 1","pages":"475-483"},"PeriodicalIF":0.0,"publicationDate":"1999-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"89143453","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 1999-11-01DOI: 10.1002/(SICI)1521-4133(199911)101:11<418::AID-LIPI418>3.0.CO;2-X
A. Heidbreder, R. Höfer, Roland Grützmacher, A. Westfechtel, C. William Blewett
The use of oleochemical derivatives is dominated by applications in the field of surfactants and emulsifiers. There also is a remarkable amount of highly specialised uses, for example in lubricants and as additives to modify the characteristics of polymers. Besides this, some products have been developed on the basis of oleochemical building blocks in the polymer backbone. Starting with oleic acid, the difunctional azelaic acid (C-9) is produced by ozonolysis for application in high-value polyesters and polyamides. Pyrolysis of castor oil or ricinoleic acid is the commercial route to sebacic acid (C-10). Castor oil itself is used as a polyol for the production of polyurethanes. Similar polyols with modified viscosity and application characteristics are made by epoxidation and ring-opening reactions of unsaturated fatty acid derivatives. Dimer acid (C-36) is obtained by a double bond reaction of C18 unsaturated fatty acids. By using hydrogenation technology, which is wellknown in the oleochemical industry to produce fatty alcohols, dimerdiols can be prepared from dimer acid. This dimerdiol is of great interest in polyurethane application fields in general, because it is a liquid, hydrophobic, long-chain raw material with two primary hydroxyl groups. By condensation of dimerdiol to building blocks with a molecular weight around 2,000 it is possible to prepare soft segments, that allow the production of thermoplastic polyurethanes (TPU) with modified application characteristics. Two different soft segments based on dimerdiol, ethers, and carbonates are discussed. The advantages for TPUs prepared from these building blocks are hydrolytic and oxidative stability and resistance to saponification and polar solvents. Oleochemische Produkte als Bausteine fur Polymere.Technische Verwendungen von oleochemischen Produkten werden durch Anwendungen im Bereich von Tensiden und Emulgatoren dominiert. Zudem gibt es einen Anteil an hochspezialisierten Verwendungen in Schmiermitteln und als Additive zur Modifizierung von Polymereigenschaften. An dieser Stelle sollen dagegen spezielle Produkte auf oleochemischer Basis behandelt werden, die als Bausteine in Polymergerusten dienen. Ausgehend von Olsaure wird die bifunktionelle Azelainsaure (C-9), die einen hochwertigen Rohstoff fur die Verwendung in Polyestern und Polyamiden darstellt, durch Ozonolyse produziert. Durch Pyrolyse von Rizinolsaure oder Rizinusol erhalt man Sebazinsaure (C-10) im technischen Masstab. Das Triglycerid Rizinusol besitzt freie OH-Gruppen und wird als Polyol fur die Herstellung von Polyurethanen verwendet. Ahnliche Produkte mit modifizierter Viskositat und veranderten Anwendungseigenschaften erhalt man durch Epoxidierung und Ringoffnungsreaktionen von ungesattigten Fettsaurederivaten. Dimersaure (C-36) wird durch eine Doppelbindungsreaktion von ungesattigten C18-Fettsauren hergestellt. Durch Anwendung der in der oleochemischen Industrie gangigen Hydriertechnologie zur Produktion von Fet
油脂化学衍生物的应用主要集中在表面活性剂和乳化剂领域。还有大量高度专业化的用途，例如用于润滑剂和作为改变聚合物特性的添加剂。除此之外，一些产品已经在聚合物骨架中的油化学构建块的基础上开发出来。从油酸开始，通过臭氧分解生产双官能团壬二酸(C-9)，用于高价值聚酯和聚酰胺。裂解蓖麻油或蓖麻油酸是生产癸二酸(C-10)的商业途径。蓖麻油本身被用作生产聚氨酯的多元醇。通过不饱和脂肪酸衍生物的环氧化和开环反应，制备了粘度和应用特性均有所改变的类似多元醇。二聚酸(C-36)是由C18不饱和脂肪酸的双键反应得到的。利用油脂化学工业生产脂肪醇的加氢技术，二聚酸可制得二聚二醇。这种二聚二醇是一种具有两个伯羟基的液体、疏水、长链原料，在聚氨酯应用领域具有很大的兴趣。通过将二聚二醇缩合成分子量约为2000的构建块，可以制备软段，从而可以生产具有改良应用特性的热塑性聚氨酯(TPU)。讨论了基于二聚二醇、醚和碳酸盐的两种不同的软段。由这些构建块制备的tpu的优点是水解和氧化稳定性以及抗皂化和极性溶剂。石油化工产品也为聚合物baustein。技术、工艺、化学、生产、生产、生产、生产、生产、生产、生产、生产、生产、生产、生产、生产、生产、生产、生产、生产、生产、生产、生产、生产、生产、生产、销售、生产、销售等。研究结果表明，聚合物特征schaften是一种新型的聚合物特征schaften。在聚合物化学的基础上，在聚合物化学的基础上，在聚合物化学的基础上，在聚合物化学的基础上，在聚合物化学的基础上，在聚合物化学的基础上。(2)臭氧分解产物的制备方法。(3)臭氧分解产物的制备方法。(3)臭氧分解产物的制备方法。在technischen Masstab, Durch Pyrolyse von Rizinolsaure, der Rizinusol erhalt man Sebazinsaure (C-10)。甘油三酯利嗪醇是一种新型的聚脲类化合物。安利希生产的改性剂包括:环氧树脂和环氧树脂，环氧树脂和环氧树脂，环氧树脂和环氧树脂。Dimersaure (C-36)和dupelbindungsraktion von ungesattigten (C18-Fettsauren hergestellt)。荷兰安文东石油化工工业gangigen hydrohydrotechnology与生产fetalkoholen kankan二聚醇ausgehen von Dimersaure产品werden。二聚二醇型疏水、疏水和疏水产品是一种天然的羟基基团化合物，是一种天然的聚氨基甲酸乙酯类化合物。dch kondenation von dimeralholz Bausteinen mit einem molecular - gegewitt von etwa . 2000 - 1合成von Weichsegmenten moglich, welche die Herstellung von thermoplastischen Polyurethanen (TPU) mitmodifiziten Anwendungscharakteristiken erlauben。以乙醚和碳酸盐为基料的二聚醇的weich节段类型。Die Vorteile von TPUs as diesen Rohstoffen, so - woth, Die hydrotische和oxidative stabilitsche, Die Resistenz gegen Verseifung和polarity Losemittel。
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