Inedible Fats Research Articles

Quantitative Policy Analysis for Sustainable Aviation Fuel Production Technologies

This paper quantifies the impact of different policy options on the economic viability of sustainable aviation fuel (SAF) production technologies. The pathways considered include isobutanol to jet from corn grain, hydroprocessed esters and fatty acids (HEFA) from inedible fats and oils, HEFA from palm fatty acid distillate, synthesized iso-paraffins from sugarcane, Fischer-Tropsch (FT) gasification and synthesis from municipal solid waste, and micro FT from wood residues. The policies considered include feedstock subsidies, capital grants, output based incentives, and two policies intended to reduce project risk. Stochastic techno-economic analysis models are used to quantify the policies’ impact on project net present value and minimum selling price of the middle distillate fuel products. None of the technology pathways studied are found to be financially viable without policy aid. The median total policy costs required for economic viability range from 35 to 337 million USD per production facility, or 0.07–0.71 USD/liter. Our results indicate that the cumulative impact of multiple policies, similar in magnitude to analogous real-world fuel policies, could result in economically viable SAF production.

Management of meat by- and co-products for an improved meat processing sustainability

Large amounts of meat by- and co-products are generated during slaughtering and meat processing, and require rational management of these products for an ecological disposal. Efficient solutions are very important for sustainability and innovative developments create high added-value from meat by-products with the least environmental impact, handling and disposal costs, in its transition to bioeconomy. Some proteins have relevant technological uses for gelation, foaming and emulsification while protein hydrolyzates may contribute to a better digestibility and palatability. Protein hydrolysis generate added-value products such as bioactive peptides with relevant physiological effects of interest for applications in the food, pet food, pharmaceutical and cosmetics industry. Inedible fats are increasingly used as raw material for the generation of biodiesel. Other applications are focused on the development of new biodegradable plastics that can constitute an alternative to petroleum-based plastics. This manuscript presents the latest developments for adding value to meat by- and co-products and discusses opportunities for making meat production and processing more sustainable.

Non-catalytic heterogeneous biodiesel production via a continuous flow system

This study provides a novel methodology for biodiesel (FAME) production under ambient pressure, which resolves most drawbacks of current commercialized biodiesel conversion via the transesterification reaction. This has been achieved by means of a thermo-chemical process and a true continuous flow system. This also enables combination of esterification of free fatty acids (FFAs) and transesterification of triglycerides into a single process without utilizing a catalyst, and leads to a 98–99±0.5 % conversion efficiency of FAME within 1min in the temperature range of 350–500°C. High FFA content in oil feedstock is not a matter of the new process, which enables the use of a broader variety of feedstocks, including all edible and inedible fats. Another feature of this novel method is that it does not produce wastewater. Thus, the new process has potential to spur a breakthrough in the lowest cost of biodiesel production. Moreover, this method also requires utilization of carbon dioxide during biodiesel production, an additional environmental benefit.

CHANGES IN EDIBLE FATS AND OILS DURING PROCESSING

ABSTRACTFats and oils are essential nutrients for humans and animals. They are the most concentrated source of energy by contributing 9 kcal/g lipid, serve as carrier of fatsoluble vitamins and provide essential fatty acids. Fats and oils give flavor and taste to the foods, and also serve as a heat transfer medium. The lipid molecules undergo different chemical reactions during processing starting from separation from their raw sources to the storage. Chemical changes of lipids occurring during processing are numerous and can be desirable, undesirable, of questionable consequence, or a combination thereof. This review discusses the chemical changes of lipids that occur during various types of processing. Specific changes in the minor constituents of lipids are also included.

Fatty acid separation from hydrolyzer wastewater by ultrafiltration

AbstractA fatty acid emulsion wastewater containing approximately 3,500 mg/L of inedible Fats, Oil and Grease (FOG) is treated at 280 L/min by ultrafiltration (UF) to yield a clear permeate with 390 mg/L FOG and a free fatty acid oil phase product. The UF flux rates are 2 m3/m2‐day, with a 3 to 7 day period of operation between membrane cleanings. The system recovers approximately 900 Kg of fatty acids per day at a cost of $1.13 per Kg recovered, including both capital and operating costs, and enables the plant to comply with its wastewater pretreatment permit for Fats, Oil and Grease.

Fats and other Lipids from Single Cell Cultures, Plants, and Animals

AbstractThrough the ages, a major portion of fats and oils produced by man has been used as human food and animal feed. For little more than a century, most of the inedible fats, together with substantial proportions of edible fats and oils, have served as raw material for the production of bulk commodities such as soaps and detergents, paints and varnishes, as well as lubricants and plastics. These products are beneficial on account of their physical and chemical properties. The biological properties of some naturally occurring lipids are being recognized and appreciated since the 1930ies. As a result of intensive research efforts, the structures of these substances, notably of the fat‐soluble vitamins, hormones, essential fatty acids and oxylipids derived therefrom, pheromones, platelet activating factor and other ether lipids, are now known. Both naturally occurring lipids and semisynthetic or synthetic analogues are being applied in agriculture, bio‐medical research and clinical therapy. A ‘fat tree’ devised in 1958 by the late H. P. Kaufmann illustrates the wide applicability of fats and oils at that time. The present article includes a figure showing further ramifications of Kaufmann's tree. The structures, properties, and uses of the substances added recently are outlined in a series of publications that appeared in a special issue of the journal Fat Science Technology.

The oilseed industry of India--potential for food use of proteins.

AbstractIndia is one of the major oilseed‐producing areas in the world with approximately 11% of its tillable land, 37 million acres, devoted to the various oilseed crops. Peanut is the principal oilseed, but enough sesame, rape and mustard, flax and castor are grown that they are classified as major oilseeds in Indian statistics. Cottonseed and rice bran are gaining in importance as vegetable oil sources and a host of native seeds such as neem, mohwa, kusum and sal are being promoted as sources of inedible fats for soap manufacture. There is a very real potential for soybeans in the Indian economy. Under AID contract, teams from the University of Illinois have been exploring the possibilities of growing soybeans at the Uttar Pradesh Agricultural University at Pantnager and the Jawaharal Nehru University at Jabalpur. Several United States varieties, particularly Bragg, grow well, and yields as high as the 60 to 70 bushels per acre range have been achieved in thekharif or rainy season (planting in late June, harvesting in October‐November), and yields of approximately 60 bushels per acre have been obtained from early soybeans such as Ford planted as a second crop on irrigated land in therabi or Spring season (planting in mid‐February, harvesting in May–June). Oilseed processing ranges from the primitive ghani, a bullock‐driven mortar and pestle, to relatively modern prepress‐solvent extraction plants. Extraction plant size is small by American standards, ranging from 50 tons to about 100 or perhaps 150 tons per day. Limited quantities of the oilseed cakes and meals are used domestically for animal feeding, the bulk being shipped to European markets. With 550 million people there is urgent need for food protein in India, and oilseed proteins offer potential for supplementing traditional dishes. Corn soya milk (CSM) has had fair to excellent acceptance in various localities, and much ingenuity has been shown in adapting CSM to native cuisine. Now, an Indian counterpart, Balahar, is being formulated using peanut flour as the major protein source. This requires costly hand picking of peanuts to reduce the level of aflatoxin in the peanut flour to 120 ppb (equivalent to the FAO guideline of 30 ppb in the resultant Balahar). There is only limited potential for oilseed protein supplementation of bread and chapaties. A number of regional foods offer local opportunities for supplementation by oilseed flours and grits; and dal, which is used by both the rice‐eating peoples of South and East India and the bread‐eating people of North India could consume from one million to four million tons of oilseed meals per year (10% to 25% supplementation) with little or no change in consistency or flavor.

The Utilization of Corn Oil, Lard and Tallow by Chickens of Various Ages

QUANTITATIVE data on the utilization of fats and fatty acids by poultry are quite limited. Whitson et al. (1943) described an index method for determination of digestibility using barium sulfate, and showed that soybean oil is highly digested and absorbed by growing chickens. Duckworth et al. (1950) found that linseed oil is well utilized by chicks, but mutton tallow is much less well absorbed. Their data indicated that the absorbability of mutton fat increased with age. Carver et al. (1955) found that beef tallow was well utilized when added at a level of 3% to a practical broiler ration. Hydrogenated tallow and the fatty acids of hydrogenated tallow were less well absorbed, while oleic acid showed high absorbability. Sunde (1956) obtained evidence that the hard fats, tallow and hydrogenated tallow, when fed at a level of 5% in a practical chick ration were less well utilized than softer inedible fats …

An Evaluation of MCF (Micro-Cel-Fat), A New Type of Fat Product

INEDIBLE fats, both tallow and grease, and several fat products and byproducts are widely used in the manufacture of commercial feeds for poultry. Their value lies in their being relatively concentrated sources of metabolizable energy. The chicken is able to obtain from fat about 2 to 2.5 times as much metabolizable energy as from an equal weight of ground corn. The relative metabolizable energy value of commercially available fats, fat products, and fat byproducts, as compared with that of corn, depends, of course, on their nature and composition (see Renner and Hill, 1958).One hindrance to a still wider use of tallow and grease in feeds—especially on the part of the smaller feed manufacturers—is that special equipment (tanks, heating equipment, pipe lines, and valves) is required for handling them. It would be a boon to the feed manufacturer to have a concentrated fat product that does not require …

Fifty years of progress in the utilization of inedible fats and oils

Journal of the American Oil Chemists' SocietyVolume 36, Issue 9 p. 436-438 Technical Fifty years of progress in the utilization of inedible fats and oils Francis Scofield, Francis Scofield National Paint, Varnish, and Lacquer Association, Washington, District of ColumbiaSearch for more papers by this author Francis Scofield, Francis Scofield National Paint, Varnish, and Lacquer Association, Washington, District of ColumbiaSearch for more papers by this author First published: 01 September 1959 https://doi.org/10.1007/BF02639627AboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onFacebookTwitterLinked InRedditWechat No abstract is available for this article. Volume36, Issue9September 1959Pages 436-438 RelatedInformation

Inedible fats and fatty acids. History and technological trends

Inedible fats and fatty acids. History and technological trends

Vegetable oils. Raw materials for, and recovery of, inedible fats and fatty acids

Vegetable oils. Raw materials for, and recovery of, inedible fats and fatty acids

Economic status of the fats and oils industry

SummaryIn summary, production of fats from domestie materials has increased over 40% since prewar. The world shortage of edible fats of early postwar years has been overcome through increased production, and, with petroleum derivatives replacing fats in some industrial uses, the United States has a surplus of fats over domestic needs. Inventories have increased. The government, through price programs, has acquired substantial stocks of cottonseed oil, linseed oil, and butter. Recent trends offer little promise of change in the high‐inventory position unless extraordinary measures are taken. Lard output, now relatively low, will rise again, beginning next fall. And the effect of 1954 cotton acreage restrictions on oil production will be more than offset by increased soybean and flaxseed plantings. Although exports of low‐priced tallow and greases have been gaining, exports of edible oils have deelined. Domestic disappearance of fats in food uses is rising in line with population growth, but industrial use is falling particularly in the manufacture of soap. With an abundant supply of certain inedible fats available, there is opportunity and need for chemical discovery to support now uses based on quality products and for expansion of outlets in markets here‐tofre little used.

A.O.C.S. commentary: Sixth short course of A.O.C.S. to cover inedible fats

Journal of the American Oil Chemists' SocietyVolume 31, Issue 7 p. 4-4 Article A.O.C.S. commentary: Sixth short course of A.O.C.S. to cover inedible fats Daniel Swern, Daniel SwernSearch for more papers by this authorWaldo C. Ault, Waldo C. AultSearch for more papers by this author Daniel Swern, Daniel SwernSearch for more papers by this authorWaldo C. Ault, Waldo C. AultSearch for more papers by this author First published: 01 July 1954 https://doi.org/10.1007/BF02639167AboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onFacebookTwitterLinkedInRedditWechat No abstract is available for this article. Volume31, Issue7July 1954Pages 4-4 RelatedInformation

The Outlook for Inedible Fats and Oils

The Outlook for Inedible Fats and Oils

Dry-rendering of animal products

Oil and Fat IndustriesVolume 4, Issue 1-10Part3 p. 275-283 Article Dry-rendering of animal products A description of the new process used in the production of edible and inedible fats Robert P. Bennett, Robert P. BennettSearch for more papers by this author Robert P. Bennett, Robert P. BennettSearch for more papers by this author First published: 01 January 1927 https://doi.org/10.1007/BF02662986Citations: 1AboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onFacebookTwitterLinkedInRedditWechat Citing Literature Volume4, Issue1-10Part3January 1927Pages 275-283 RelatedInformation

SANITARY CONTROL IN THE MANUFACTURE OF FOODS AND ITS ECONOMIC IMPORTANCE

THE centralized manufacture of foods in large factories is a development of recent years only, and an economic feature having no parallel in previous history. Packaged food is an innovation of the last fifty years and chiefly even of the last twenty-five years. Until well within the last half century, foods were produced and consumed directly, and if held for any appreciable time, were stored and transported in their original state, just as potatoes are now stored for a limited time and transported in the raw condition. Within recent years two fundamental changes have taken place in the production, preparation and handling of foods; these developments have had such effects on centralization of population, and del)endence on manufactured foods as to make them of vital importance. The first development has been in the preservation of foods so as to permit their storage for indefinite periods and their transportation. This is essentially tile debydrathg an-d canning industry. The second development has been in the transportation, purification and synthesis of foods. This is a natural though rapid outgrowtth of the canning industry. The extensive production of foodstuffs from natural materials never before available for use as foods marks the beginning of an industrial development of inestimable extent. The production of sugar from sugar beets, the making of syrup from starch or sawdust and the chemical production of edible fats from inedible fats are typical examples of this course of development. The manufacture of foods has been responsible for great centralization of population, for the continued growth of cities, and for an increase in population wlhich could not have been supported without such manufactured foods. Now, the public depends on factories for its existence. M\Ianufactured foods are not a substitute or only a means for storage from season to season, but are a necessity for existence. Only a fewv years ago, canned and manufactured foods were regarded by the public as substitutes and as inferior to the fresh foods and to home-canned or prepared foods. Factory-prepared pickles and catsup were once accepted for use only when a home-canned supply could not be obtained. Factory-made syrup was thought injurious to health, and almost dangerous to use. Canned milk was once considered only an imitation made up of materials which never caimie from a cow, and a substitute to be used only in extreme necessity. This tendency of the public to mistrust manufactured foods 'was undoubtedly in(lIced by the poor methods of manufacture Llsed in some of the earlier food factories. Adulteration of foods by some unscrupulous manufacturers before the beginning of government food control undoubtedly had a decided effect in this direction. But the principal reason for doubting the purity, cleanliness and wholesomeness of the earlier canned foods was the lack of cleanliness and proper sanitary control in some factories. Lack of extreme cleanliness in factories in many cases would not injure the product at all, but the psychology of the human individual is peculiar in this respect. The average person is much more critical about the handling of food in large quantities than in small quantities. Cleanliness in a kitchen would not be cleanliness in a factory. Home-canned foods may be put up in a kitchen in