Effects of Fatty Acid Components Present in AKD Wax on Emulsion Stability and Paper Sizing Performance

2005 ◽  
Vol 25 (1-2) ◽  
pp. 13-26 ◽  
Author(s):  
Kazumichi Asakura ◽  
Masao Iwamoto ◽  
Akira Isogai
Keyword(s):  
Fatty Acid ◽  
Emulsion Stability ◽  
Paper Sizing

scholarly journals Emulsion of systems containing egg yolk, polysaccharides and vegetable oil

2012 ◽  
Vol 36 (5) ◽  
pp. 543-550 ◽  
Author(s):  
Clitor Junior Fernandes de Souza ◽  
Edwin Elard Garcia Rojas
Keyword(s):  
Fatty Acid ◽  
Droplet Size ◽  
Vegetable Oil ◽  
Vegetable Oils ◽  
Xanthan Gum ◽  
Emulsion Stability ◽  
Egg Yolk ◽  
Emulsifying Properties ◽  
Emulsifying Activity ◽  
Excellent Stability

This work characterizes the emulsifying properties of systems containing egg yolk (0.1; 1.0 and 2.5 % w/v) and polysaccharides (xanthan gum, carrageen, pectin and carboxymethylcellulose) and three different vegetable oils (sunflower, canola, and palm oils). Emulsifying activity and emulsion stability were measured of each combination and it was found the effect of the oil on emulsion stability correlated to the amount of monounsaturated fatty acid. Additionally, increased egg yolk concentration increased emulsifying activity by reducing coalescence of oil droplets. Lastly, 2.5% egg yolk and 0.2% polysaccharide generated emulsions with high emulsifying activity, excellent stability, and droplet size of 4.32 µm.

Novel paper sizing agents from renewables. Part 1: Preparation of a paper sizing agent derived from natural plant oils

Holzforschung ◽  
2011 ◽  
Vol 65 (1) ◽  
pp. 3-11 ◽  
Author(s):  
Elisabeth Lackinger ◽  
Leo Schmid ◽  
Jürgen Sartori ◽  
Akira Isogai ◽  
Antje Potthast ◽  
...  
Keyword(s):  
Oleic Acid ◽  
Fatty Acid ◽  
Maleic Anhydride ◽  
Plant Oils ◽  
Natural Plant ◽  
Natural Oils ◽  
Paper Sizing ◽  
Sizing Agents ◽  
Product Viscosity ◽  
Increased Pressure

Abstract Natural oils derived from linseed, rapeseed, soybean, and a special breed of sunflower were tested for the production of maleated fatty oils for paper sizing in the ene-reaction with maleic anhydride. All these maleated oils were subjected to a conventional sizing test proving their ability to hydrophobize handsheets. Natural oils having only monounsaturated fatty acid residues (oleic acid) in the triglycerides worked best by having lower product viscosity and higher yields. The optimized production procedure employs antioxidant addition, an increased maleic anhydride:triglyceride ratio of 4:1, as well as increased pressure to reduce undesired polymeric byproducts and to increase yield.

scholarly journals Utilization of tuna roe and using inulin as oil replacer for producing value added omega-3 mayonnaise product

2016 ◽  
Vol 6 (3) ◽  
pp. 158 ◽  
Author(s):  
Sunisa Siripongvutikorn ◽  
Worapong Usawakesmanee ◽  
Kanrawee Hunsakul
Keyword(s):  
Fatty Acid ◽  
Emulsion Stability ◽  
Ph Value ◽  
Control Sample ◽  
Microbiological Quality ◽  
Egg Yolk ◽  
Fat Content ◽  
Omega 3 ◽  
Sensory Score ◽  
Mayonnaise Product

Background: Fishery industry has been important for Thai’s economic more than 30 years. It leads Thailand to be the one of world’s largest canned tuna producer and exporter. However, mainly white meat part is used in canned tuna product while the waste comprises roe, viscera, head and dark meat is sold to feed meal plant or sold as cheap material even its nutritive value is still high. There is well know that sea fish as tuna is a good source of polyunsaturated fatty acid (PUFA) such as Eicosapentaenoic acid (EPA) and Docosahexanoic acid (DHA). Many people around the world play more attention with salad dish with the dressing. Generally, mayonnaise is prefer for the salad dressing and it normally consists of chicken egg yolk which high saturated fatty acid and in addition, fat content in mayonnaise normally is about 30-65%. Therefore, normal mayonnaise is high in fat content and low polyunsaturated fatty acid then consuming this product may not a great idea for on diet or controlled weight people.Objective: To increase omega-3 by tuna roe substitution and to replace fat content by using inulin gel.Methods: Tuna roe was prepared by soaking with galangal extracted with 95% ethanol for removal fishy/rancidity odor. Inulin powder 45 g was added in to water to obtain final suspension 100 ml before brought to heat at temperature 65oC for 15 min to form a gel and stored at 4oC. Omega-3 mayonnaise product was started with using 100% tuna roe substitution for egg yolk. Thereafter, inulin gel was added to replace vegetable oil at 0, 25, 50, 75 and 100%. Basic mayonnaise containing egg yolk and 0% inulin gel (100% soy bean oil) was used as control sample. Color and emulsion stability test were monitored for physical quality. pH value, peroxide value (PV) and thiobarbituric acid reactive substances (TBARS) were used for chemical quality. Total viable count (TVC), yeast and mold, lactic acid bacteria (LAB) and coliform were measured for microbiological quality. Sensory evaluation using 9-point hedonic scale technique was also monitored.Results: When increased inulin gel into the mayonnaise, L* value significantly increased while a* and b* values significantly decreased (p<0.05). Without added inulin gel, mayonnaise producing by using tuna roe had lower emulsion stability test (%) compared with control sample using egg yolk. It was found that using inulin gel significantly increased moisture contents and water activity of mayonnaise. However, there was no significantly different found in pH value in any sample. In addition, tuna roe mayonnaise with and without added inulin gel possessed higher lipid oxidation products determined as PV and TBARS value compared with basic mayonnaise using egg yolk. All microbiological quality indices were very low and passed standard regulation of mayonnaise product. Though, consumer acceptability of mayonnaise producing from tuna roe was lower than that of control, 50% of inulin gel substitution seemed to have better sensory score when compared with other inulin gel substitution groups. Therefore, sensory improvement of omega-3 mayonnaise product substituted with inulin gel need to be further studied.Conclusions: Mayonnaise producing from tuna roe and replacing fat with inulin gel between 25 to 100% were successful when determined by emulsion stability, pH value and microbiological quality. However, sensory score of using 100% tuna roe with and without inulin gel substitution for making mayonnaise was lower than that of control. Among tuna roe mayonnaise substituted with inulin gel, 50% should be selected for sensory improvement in the further work.Keywords: Tuna roe, Mayonnaise, Inulin, Omega-3

Temperature Dependence of the Critical Electron Dose for Fatty Acid Monolayers

1982 ◽  
Vol 40 ◽  
pp. 78-79
Author(s):  
Kenneth H. Downing ◽  
Robert M. Glaeser
Keyword(s):  
Electron Beam ◽  
Fatty Acid ◽  
Inelastic Scattering ◽  
Temperature Dependence ◽  
Structural Damage ◽  
Direct Result ◽  
Second Step ◽  
Strong Temperature Dependence ◽  
Electron Dose ◽  
Covalent Bonds

The structural damage of molecules irradiated by electrons is generally considered to occur in two steps. The direct result of inelastic scattering events is the disruption of covalent bonds. Following changes in bond structure, movement of the constituent atoms produces permanent distortions of the molecules. Since at least the second step should show a strong temperature dependence, it was to be expected that cooling a specimen should extend its lifetime in the electron beam. This result has been found in a large number of experiments, but the degree to which cooling the specimen enhances its resistance to radiation damage has been found to vary widely with specimen types.

Effect of light intensity on the ultrastructure of the filamentous cyanobacterium, Anabaena variabilis

1988 ◽  
Vol 46 ◽  
pp. 300-301
Author(s):  
C. S. Bricker ◽  
S. R. Barnum ◽  
B. Huang ◽  
J. G. Jaworskl
Keyword(s):  
Fatty Acid ◽  
Light Intensity ◽  
Acid Content ◽  
Fatty Acid Content ◽  
Anabaena Variabilis ◽  
Chloroplast Envelope ◽  
Major Constituent ◽  
Filamentous Cyanobacterium ◽  
Photosynthetic Membrane ◽  
Effect Of Light

Cyanobacteria are Gram negative prokaryotes that are capable of oxygenic photosynthesis. Although there are many similarities between eukaryotes and cyanobacteria in electron transfer and phosphorylation during photosynthesis, there are two features of the photosynthetic apparatus in cyanobacteria which distinguishes them from plants. Cyanobacteria contain phycobiliproteins organized in phycobilisomes on the surface of photosynthetic membrane. Another difference is in the organization of the photosynthetic membranes. Instead of stacked thylakolds within a chloroplast envelope membrane, as seen In eukaryotes, IntracytopIasmlc membranes generally are arranged in three to six concentric layers. Environmental factors such as temperature, nutrition and light fluency can significantly affect the physiology and morphology of cells. The effect of light Intensity shifts on the ultrastructure of Internal membrane in Anabaena variabilis grown under controlled environmental conditions was examined. Since a major constituent of cyanobacterial thylakolds are lipids, the fatty acid content also was measured and correlated with uItrastructural changes. The regulation of fatty acid synthesis in cyanobacteria ultimately can be studied if the fatty acid content can be manipulated.

The effects of low-ratio n-6/n-3 PUFA on biomarkers of inflammation: a systematic review and meta-analysis

2021 ◽  
Author(s):  
Yali Wei ◽  
Yan Meng ◽  
Na Li ◽  
Qian Wang ◽  
Liyong Chen
Keyword(s):  
Systematic Review ◽  
Fatty Acid ◽  
Polyunsaturated Fatty Acid ◽  
Meta Analysis ◽  
Chain Polyunsaturated Fatty Acid ◽  
Inflammation Markers ◽  
Pufa Supplementation ◽  
Long Chain

The purpose of the systematic review and meta-analysis was to determine if low-ratio n-6/n-3 long-chain polyunsaturated fatty acid (PUFA) supplementation affects serum inflammation markers based on current studies.

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