Hydrogenated Soybean Oil Research Articles

Preparation of a trans-free fat blend to substitute partially hydrogenated oil

Partially hydrogenated oil (PHO) possesses a mild flavor and exceptional processing characteristics, making it historically the primary choice for creamer. The discovery of health problems of trans fatty acids has accelerated the development of alternative fats. This study aimed to develop an optimal PHO alternative fat by physical blending. Based on the correlation between physicochemical properties and sensory attributes, soybean oil, fully hydrogenated palm kernel oil, and fully hydrogenated soybean oil (45/45/10, w/w/w) were selected to make the alternative fat. The fat blend exhibited a solid fat content (SFC) curve identical to PHO, along with similar melting crystallization behavior, crystal nucleation pattern and growth mode, viscosity (705 mPa∙s), and taste profile. Pearson correlation analysis was used to further clarify the correlation between properties and tastes. The result showed that the SFCs and fatty acids compositions have strong correlations with tastes. It provides a reference scheme for preparing fats with ideal tastes.

Effects of supplementing rumen-protected arginine on performance of transition cows

An experiment was conducted to determine the effects of supplementing rumen-protected arginine (RPA) on productive performance in dairy cows. One-hundred and 2 cows were blocked by parity and then by energy-corrected milk (ECM) yield. Within block, cows were randomly assigned to control (CON) that received 200 g/d of a mixture of hydrogenated soybean oil and heat-treated soybean meal to supply 30 g of metabolizable protein (MP), or 200 g/d of a product containing 30 g of metabolizable arginine (RPA), which increased the dietary arginine from 5.7 to 7.5% of the MP from 250 d of gestation to 21 d postpartum. After 21 d postpartum, cows were fed the same diet and data were collected until 84 d postpartum. Cows fed RPA produced an additional 2.5 kg of colostrum (5.3 vs. 7.8 ± 1.0 kg) and 220 g more immunoglobulin G (526 vs. 746 ± 93 g) than CON cows. Supplementing RPA increased the yields of milk (32.8 vs. 34.9 ± 1.0 kg/d), ECM (37.8 vs. 40.9 ± 1.2 kg/d), and milk total solids (4.48 vs. 4.86 ± 0.14 kg/d) in the first 21 DIM. The benefits of RPA extended beyond the period of supplementation, with a 6.4% increase in yield of ECM per kg of dry matter consumed in all cows (1.88 vs. 2.00 ± 0.05 kg/kg) and an increase in ECM yield, but only in parous cows (44.2 vs. 48.5 ± 1.5 kg/d). Feeding RPA increased the concentrations of urea N in plasma pre- (12.5 vs. 13.9 ± 0.4 mg/dL) and postpartum (11.6 vs. 13.2 ± 0.4 mg/dL), and in milk during the first 21 d postpartum (11.0 vs. 12.0 ± 0.3 mg/dL). Treatment did not affect the concentrations of AA in plasma prepartum, but feeding RPA tended to increase citrulline (72.5 vs. 77.5 ± 2.7 μM), whereas RPA either tended to decrease isoleucine (129.5 vs. 120.9 ± 5.7 μM) or decreased the concentrations of leucine (181.3 vs. 170.2 ± 6.4 μM) and valine (293.2 vs. 276.7 ± 10.4 μM) postpartum. Feeding RPA increased the relative expression of transcripts involved in AA transport (SLC38A4), urea cycle (ARG1), and gluconeogenesis (PC, PEPCK, and G6PC) in hepatic tissue. Feeding diets to supply additional arginine as RPA during the transition period benefited productive performance in dairy cows that extended beyond the period of supplementation despite minor changes in plasma AA concentrations.

Characterization of granular micronutrient premixes for food fortification

AbstractGranular micronutrient premixes have been used to fortify salt and proven to alleviate micronutrient deficiencies. Expansion of the micronutrient premix technology to other food vehicles requires characterization of the granules to establish a basic understanding of the material. The objective of this study is to determine the physical and chemical properties of micronutrient premixes, and examine these parameters in relation to the attrition of the granules. The physical properties examined were particle shape, density, and compressive strength; and chemical compositions of the granule surfaces and cross sections were mapped using x‐ray photoelectron spectroscopy, scanning electron microscopy, and time‐of‐flight secondary ion mass spectroscopy. Currently, premix granules coated with hydroxypropyl methylcellulose and fully hydrogenated soybean oil to a minimum coating thickness of 25 μm is sufficient for resisting attrition under the processing conditions of double‐fortified salt. Micronutrient premix granules can be made more resistant to attrition under harsher processing conditions through reduction in particle size, increase in sphericity, and increase in the coating thickness.Practical ApplicationsTwo billion people worldwide suffer from the deficiency at least one micronutrient, which burdens an individual's health and quality of life. Fortification of staple foods is a proven cost‐effective approach to mitigate micronutrient deficiencies. Micronutrient premix granules used to fortify salt have had great success in reducing iron‐deficient anemia. Premix granules must remain intact until they reach the consumer for the micronutrients to be absorbed by the body. Currently, existing formulations of premix can resist breakage under the processing and handling conditions of salt production. However, premix granules have not been tested under elevated temperatures and compression, so their integrity under such conditions remains to be shown. This study reports on the properties of micronutrient premix granules to establish a baseline understanding for the expansion of their use. Our results show that existing premix granules can be made smaller, rounder, and with a thicker coating to withstand harsher processing conditions.

Enhanced foamability and stability of aqueous foams through novel pickering fat globules formulated with solid lipid particles

Pickering fat globules (PFGs), known for their remarkable stability via the Pickering effect, eco-friendliness, and ability to carry hydrophobic flavors and nutrients, play a pivotal role in the advancement of food foam systems. This study investigates highly unsaturated and exceptionally stable aqueous foams stabilized by PFGs with interfacial activity. These PFGs are derived from two types of solid lipid particles (SLPs): fully hydrogenated soybean oil with sodium caseinate (FHSO-SC-SLPs-PFGs) and glyceryl stearate citrate (GSC-SLPs-PFGs), which were formulated with varying SLPs concentrations (0.5 wt%, 2.5 wt% and 5 wt%) while coating 10 wt% and 20 wt% oil droplets. Remarkably, 0.5 wt% SLPs could accommodate up to 20 wt% of low-melting-point liquid oil, enhancing the unsaturation of PFGs. GSC-SLPs-PFGs generated foams with overrun values reaching up to 235%, exhibiting stability for at least 40 days. In contrast, foams derived from FHSO-SC-SLPs-PFGs, with the highest overrun value of 145%, remained stable for only 2 h. Compared with FHSO-SC-SLPs-PFGs, GSC-SLPs-PFGs exhibited superior foaming performance and stability attributed to their properties such as smaller particle size, enhanced hydrophilicity, higher apparent viscosity, increased surface potential, and superior surface tension reduction. Furthermore, increasing the concentration of SLPs and/or reducing the oil phase can also improve the properties of SLPs-PFGs, resulting in greater foamability and foam stability. Surface dynamic adsorption, interfacial shear rheology, and microstructural observations revealed robust adsorption of all SLPs-PFGs at the air-liquid interface, indicative of pronounced Pickering stabilization, with GSC-SLPs-PFGs also exhibited three-dimensional network structure. These SLPs-PFGs stabilized foams presented heightened stability and reduced saturated fat content, paving the way for novel and healthier foam-based food products.

Multi-block analysis of the oxidative stability of the palm olein and hydrogenated soybean oil during the industrial deep-frying process

The partially hydrogenated soybean oil and palm olein used in the industrial frying process were analyzed through physicochemical parameters, mid-infrared spectroscopic with attenuated reflectance (FTIR-ATR), fatty acid profile (FAP) and iodine value by gas chromatography with flame ionization detector (GC-FID), and volatile organic compounds (VOC) formation by solid-phase microextraction (SPME) in static headspace and GC-FID. The common dimension analysis (ComDim), a mid-level data fusion approach, was used to allow the multi-block exploratory data analysis of the fats. There were significant differences (p > 0.05) in acid value, peroxide value, p-anisidine value, total oxidation (Totox), and extinction coefficient at 232 nm and 270 nm between the fats before frying (T1) and after frying cycles. The percentage of (2E,4E)-Deca-2,4-dienal for organic volatile compounds was reduced, while acrolein increased. Oleic acid was predominant in both fat samples. Differences in absorption bands in the FTIR-ATR spectra enabled the distinction between partially hydrogenated soybean oil and palm olein.

Sensitivity analysis of the formation of hollow solid lipid micro- and nanoparticles from CO2-saturated solution of fully hydrogenated soybean oil

The production of hollow solid micro- and nanoparticles using fully hydrogenated soybean oil (FHSO) and supercritical carbon dioxide (SC-CO2) has been studied in the literature. This research aimed to examine the impact of FHSO volumes (10 to 50 mL), temperatures (60 to 80 °C), and pressures (100 to 300 bar) on particle size distribution, morphology, and melting properties of FHSO hollow solid lipid micro- and nanoparticles. The experimental results were extensively interpreted using principles from thermodynamics and hydrodynamics. Two equations were developed to relate experimental data of particle diameter (PD) and nanoparticle portion (NP) to pressure, temperature, and FHSO volume. Optimum conditions for minimizing PD and maximizing NP were identified at a pressure of 300 bar, a temperature of 60 °C, and an FHSO volume of 20 to 30 mL. Under these conditions, the PD ranged from 6.3 to 6.6 μm, and the NP reached 24.1%.

Production of partially hydrogenated soybean oil with low trans-fatty acids using surface dielectric barrier discharge cold plasma.

This study examined the feasibility of applying surface dielectric barrier discharge cold plasma (SDBDCP) to partially hydrogenate crude soybean oil. The oil sample was treated for 13 h using SDBDCP at 15 kV with 100% hydrogen gas under room temperature and atmospheric pressure. Fatty acid composition, iodine value, refractive index, carotenoid content, melting point, peroxide value, and free fatty acids content (FFA) were investigated during SDBDCP treatment. Analysis of fatty acid composition demonstrated an increase in the content of saturated and monounsaturated fatty acids (from 41.32% to 55.3%) and a decrease in the content of polyunsaturated fatty acids (from 58.62% to 40.98%), which resulted in a reduction of the iodine value to 98.49 over the treatment time. Also, the fatty acid profile indicated that the total detected level of trans-fatty acids was very low (0.79%). After a 13-h treatment, the samples showed a refractive index of 1.4637, melting point of 10°C, peroxide value of 4.1 meq/kg, and FFA content of 0.8%. In addition, the results revealed a 71% decline in the carotenoid content of the oil sample due to the saturation of their double bonds. Therefore, these findings suggest that SDBDCP can be effectively used for hydrogenation along with bleaching oil.

Characterization of lipid systems based on fully hydrogenated soybean and high oleic sunflower oils to obtain nanostructured lipid carriers

Resistance to chemical degradation, a melting point above body temperature, biodegradability, and generally regarded as safe status are prerequisites for a lipid matrix to produce nanostructured lipid carriers (NLC). This study aimed to evaluate the composition and physical and crystallization properties of lipid systems composed of fully hydrogenated soybean oil (FHSO) and high oleic sunflower oil (HOSO). The lipid systems were characterized by their composition in fatty acids and triacylglycerol (TAG), thermal behavior during melting and crystallization, solid fat content (SFC), microscopical features, and polymorphism. Elevated HOSO in lipid systems promoted an increase in unsaturated fatty acids (UFA) and di- and tri-unsaturated TAG, a reduction in SFC and in crystalized areas and variations in thermal behavior. Excepted lipid system 10:90 FHSO:HOSO (w/w), all systems exhibited polymorphic stabilization in β form after 60 days. Findings of the present study demonstrated that the raw materials are compatible for the formulation of NLC.

Differing unsaturation levels of soybean oils impact the properties of peroxide‐vulcanized carbon black‐filled ethylene‐propylene‐diene monomer rubber

AbstractSoybean oils having less unsaturation than conventional soybean oil (SBO) were studied as sustainable plasticizers for ethylene‐propylene‐diene monomer (EPDM) rubber compounds vulcanized with peroxide. In EPDM formulations, part of the petroleum‐based paraffinic oil (PO) was replaced with soy‐derived plasticizers such as high oleic soybean oil (HOSO), partially hydrogenated soybean oil (PHSO), and completely hydrogenated soybean oil (HSO). The mechanical and viscoelastic properties of EPDM rubbers formulated with soy‐derived plasticizers were studied and compared with the properties of PO‐based rubber. Torque rheometry was used to study the vulcanization process and the properties of the vulcanized rubber compounds were evaluated using tensile testing, compression testing, dynamic mechanical analysis, and solvent swelling experiments. The equilibrium swelling test and examination of gel fraction demonstrated the incorporation of soy‐based process aids into the rubber network during vulcanization. It was found that soy‐derived plasticizers could partially substitute for the petroleum‐based plasticizer in EPDM compounds with minimal impact on properties. An additional benefit of the use of hydrogenated SBO is the increase of crosslink density in vulcanized rubber indicating enhanced peroxide efficiency.

Development and Characterization of Fully Hydrogenated Soybean Oil and High Oleic Sunflower Oil β-carotene Loaded Nanostructured Lipid Carriers

Development and Characterization of Fully Hydrogenated Soybean Oil and High Oleic Sunflower Oil β-carotene Loaded Nanostructured Lipid Carriers

Role of Solid Fat Content in Oxidative Stability of Low-Moisture Cracker Systems.

Lipid oxidation is a major pathway for the chemical deterioration of low-moisture foods. Little is known about how the physical properties of the fat used in crackers impact lipid oxidation kinetics. Fully hydrogenated soybean fat + interesterified soybean oil, fully hydrogenated soybean fat + sunflower oil, fully hydrogenated soybean oil, and soybean oil and interesterified fat alone were formulated to have varying solid fat content (SFC) at 55 °C but the same linoleic acid and tocopherol contents, so the fats had similar susceptibility to oxidation. A fluorescence probe showed that lipid mobility increased with decreasing SFC in both cracker doughs and fat blends, suggesting the probe could be used to monitor SFC directly in foods. Decreasing SFC decreased oxidation in crackers. Crackers made from interesterified fat (13.7% SFC) were more oxidatively stable (hexanal lag phase = 33 days) than crackers made from fat blends (hexanal lag phase = 24 days). These results suggest that blended fats result in regions of liquid oil high in unsaturated fatty acids within a food product prone to oxidation. Conversely, interesterified fats where unsaturated and saturated fatty acids are more evenly distributed on the triacylglycerols are more stable. Thus, interesterified fats could allow for the formulation of products higher in unsaturated fatty acids to improve nutritional profiles without sacrificing shelf life.

Application of Pd/MWCNTs Catalyst in Ultrasound‐Assisted Catalytic Transfer of Hydrogenated Soybean Oil

AbstractTo provide a new, safe, and efficient way to produce hydrogenated oils, a loaded Pd/MWCNTs catalyst is studied and applied to the catalytic transfer of soybean oil under ultrasound conditions. Pd is loaded onto multiwalled carbon nanotubes (MWCNTs) by impregnation, and the Pd loading is ≈0.8%. Through X‐ray diffraction analysis, it is found that the characteristic emission peaks of Pd appear at the 2θ = 40.3°, 46.7°, and 68.2° locations. Moreover, transmission electron microscopy reveals that the catalyst is uniformly dispersed and less agglomerated. X‐ray photoelectron spectroscopy spectra show that Pd is successfully loaded onto MWCNTs. Pd/MWCNTs catalyst is then applied to the catalytic transfer of hydrogenated soybean oil. The results show that when ultrasonic power is 100 W, catalyst concentration is 2.0% w/w, hydrogenation temperature is 80 °C, donor concentration is 0.32 mol/50 mL H2O, the maximum hydrogenation conversion is 31.97%, and the content of trans‐fatty acid is only 1.52%. Pd/MWCNTs catalyst can be recycled for four times in catalytic hydrogenation of soybean oil, and the activity of the catalyst decreases to 78.5% at the fourth time.Practical Application (PA): In this study, Pd is well loaded on multiwalled carbon nanotubes (MWCNTs) by means of ultrasound. The ultrasonic assisted Pd/MWCNTs catalyst catalyzes the transfer hydrogenation of soybean oil. The hydrogenation conversion rate of soybean oil is significantly improved by this method, and the content of trans fatty acid in hydrogenated soybean oil is low. The Pd/MWCNTs can be recycled for four times as a catalyst.

High oleic sunflower oil and fully hydrogenated soybean oil nanostructured lipid carriers: Development and characterization

Lipid-based nanoparticles are among the most promising encapsulation technologies in the field of nanotechnology. As one of the main trends in the development of these structures, the use of edible and/or commercially available oils and fats in the food industry stands out, replacing synthetic lipid matrices, which are not as viable for food applications in terms of cost, availability, or regulatory aspects. The objective of this work was to obtain and characterize nanostructured lipid carriers (NLC) using fully hydrogenated soybean oil (FHSO) and high oleic sunflower oil (HOSO) as lipid matrices. NLC were formulated from different lipid systems, 80:20, 60:40, 40:60, and 20:80 FHSO:HOSO (w/w), using soy lecithin (SL), Tween 80, or whey protein isolate (WPI) as an emulsifier. The increase in the unsaturation degree of the FHSO:HOSO lipid system resulted in larger NLC when obtained with Tween 80 or SL, greater physical instability, and lower peak temperature and melting enthalpy. The increase in the unsaturation degree, however, did not change the polymorphic shape of NLC, which stabilized in the β form 48 h after their obtainment. Among the considered lipid systems, 80:20, 60:40, and 40:60 FHSO:HOSO (w/w) systems form stable particles, with crystallinity properties suitable for food incorporation.

Onion‐like fullerene as a carrier for the synthesis of platinum catalysts and its application to the electrochemical hydrogenation of soybean oil

In this study, Pt/OLF catalysts were synthesized using onion-like fullerenes (OLF) as carriers and applied as cathode catalysts in solid polymer electrolyte (SPE) electrochemical reactors for the preparation of hydrogenated oils. The results show that OLF is a good carrier, and the specific surface area and accumulated pore area of OLF are increased after oxidation by 264.50% and 256.83%, respectively. The loaded Pt forms uniformly dispersed crystalline particles (14.59 nm) on the OLF, and the crystallization is dominated by 111 crystalline planes. In the hydrogenation process, the Pt/OLF catalyst shows lower trienoate selectivity, lower activation energy (21.36 kJ/mol), and higher catalytic activity than the Pt/C catalyst. In addition, the hydrogenated product prepared with the Pt/OLF catalyst has a lower trans fatty acids (TFA) content than that of Pt/C, and the oil crystallization in the product is more uniform, but no difference in flavor is found for the Pt/C-hydrogenated oil, which is an excellent quality hydrogenated product. Novelty impact statement Preparation of Pt-based catalyst with good catalytic activity using onion-like fullerenes (OLF) as carrier. Application of Pt/OLF catalyst to SPE electrochemical hydrogenation reactor to hydrogenated soybean oil. Prepared a hydrogenated product with low trans fatty acids, uniform crystallinity, and good quality.

Lipase-Catalyzed Interesterification of Fully and Partially Hydrogenated Soybean Oil Blends for Bioparaffin Production

Blends of fully and partially hydrogenated soybean oil (80:20 wt %) were enzymatically interesterified employing a commercial immobilized lipase (Novozym 435) to obtain bioparaffins of industrial interest. The reaction was performed at 90 °C, shortening the reaction time, and the reutilization of the lipase can be done for up to 9 cycles. The synthesized materials were characterized by gas chromatography, differential scanning calorimetry, X-ray diffraction, polarized light microscopy, and by a penetration test. Interesterification modified the composition of triacylglycerols reducing the concentration of trisaturated and triunsaturated and increasing the amount of monounsaturated-disaturated. Minor quantities of mono- and diacylglycerols were also produced. The change in the triacylglycerols composition lowers the melting point and modifies the crystallization behavior. Textural characterization reveals that interesterified blends decrease in crystal size and improve plasticity as compared with the original blends. Bioparaffins produced by this procedure possess a similar range of melting points and textural behavior as that of mineral paraffins widely used in the industry, representing a more sustainable and eco-friendly alternative.

Dietary fatty acids affect learning and memory ability via regulating inflammatory factors in obese mice

High-fat diets are linked to obesity, contributing to the alterations in inflammatory signaling pathways, which is associated with cognitive function. We aim to investigate the mechanisms by which various different types of dietary fatty acids affecting cognitive function in obese mice through the gut/brain axis-inflammatory signaling pathway. 8-week-old male C57BL/6 mice were fed with basal diet (control group), lard high-fat diet (containing long-chain saturated fatty acid (LCSFA group)), coconut oil high-fat diet (containing medium-chain saturated fatty acid (MCSFA group)), linseed oil high-fat diet (containing n-3 polyunsaturated fatty acid (n-3 PUFA group)), soybean oil high-fat diet (containing n-6 polyunsaturated fatty acid (n-6 PUFA group)), olive oil high-fat diet (containing monounsaturated fatty acid (MUFA group)) and 8% hydrogenated soybean oil high-fat diet (containing trans fatty acid (TFA group)) respectively for 16 weeks. Our results revealed that the mean escape latency was significantly prolonged in LCSFA group, and the latency to cross the platform location of n-6 PUFA and TFA groups were increased significantly. The differences of inflammatory markers and toll-like receptor-myeloid differentiation factor-88-nuclear factor kappa-B (TLR-MyD88-NF-κB) inflammatory signaling pathway expressions among all groups reached statistical significances. Compared to basal diet, high-fat diets enriched in LCSFA, MCSFA, n-6 PUFA, MUFA, and TFA might exert detrimental effects on cognitive function in obese mice via regulating the inflammatory markers and inflammatory signaling pathway in brain and intestine. High-fat diet enriched in n-3 PUFA might exhibit different effect on modulating inflammatory responses in different tissues and might benefit to cognitive function.

Fully Hydrogenated Soybean Oil and High Oleic Sunflower Oil Β -Carotene Loaded Nanostructured Lipid Carriers: Cytotoxicity and Bioaccessibility

Fully Hydrogenated Soybean Oil and High Oleic Sunflower Oil Β -Carotene Loaded Nanostructured Lipid Carriers: Cytotoxicity and Bioaccessibility

Diffraction Scanning Calorimetric Analysis of Fully Hydrogenated Soybean Oil and Soybean Oil Blends

Diffraction Scanning Calorimetric Analysis of Fully Hydrogenated Soybean Oil and Soybean Oil Blends

Anhydrous milk fat blended with fully hydrogenated soybean oil as lipid microparticles: Characterization, stability, and trends for application

Lipid microparticles (LMP) made with anhydrous milk fat (AMF) and fully hydrogenated soybean oil (FHSBO) may provide crystallization and control the polymorphic stability of lipid matrices. The present study investigated the production of LMP and their stability during 120 days of storage at 5, 10, and 25 °C. LMP were produced using lipid blends 90:10 and 80:20 (AMF:FHSBO % w/w) sprayed in a double fluid atomizer at 1 bar, in a chilled chamber (1 ± 1 °C), and analyzed once a week for particle size, morphology, melting behavior, and polymorphic habit. LMP presented a spherical shape and a volumetric diameter of 10 μm. Both LMP presented melting behavior within a wide temperature range. The polymorphic habit was affected by the lipid base and the storage temperature. LMP stored at 25 °C tended to exhibit a more stable polymorphic form. An increase in FHSBO concentration led to an increase in stability, exhibiting the β form, with no polymorphic changes after 14 or 21 days, remaining stable up to 120 days, for all microparticles. Our results suggested the potential of LMP for several technological applications such as crystallization inducer, structuring agent, and as wall material, due to their thermal and polymorphic stability.

26908 The safety of isotretinoin treatment in patients with peanut or cashew allergies—A case series

Background: The gold standard treatment for nodulocystic acne vulgaris, isotretinoin, is contraindicated in patients with a soy allergy as its capsule contains hydrogenated soybean oil. This has raised concern for its use in patients with peanut and cashew allergies due to the potential for cross-reactivity. Cashew allergy has been reported to confer a greater risk of cross-reactivity to soy, resulting in rare allergic reactions to isotretinoin. This case series sought to further evaluate the safety of isotretinoin use in eleven patients with a history of peanut or cashew allergy.