ACEITE DE OLESTRA PDF

We'd like to understand how you use our websites in order to improve them. Register your interest. High molecular weight components in thermally oxidized olestra formerly called sucrose polyesters and a mixture of olestra and soybean oil were characterized. The high molecular weight components of these oils were separated by preparative size exclusion chromatography and analyzed intact by mass spectrometry, infrared, and nuclear magnetic resonance spectroscopy. The materials isolated from the heated olestra were identified as olestra polymers. Materials isolated from the heated mixed oil olestra and soybean oil were identified as polymers of olestra and copolymers of olestra and triglycerides.

Author:Faurn Brabar
Country:Chile
Language:English (Spanish)
Genre:Music
Published (Last):9 June 2004
Pages:310
PDF File Size:9.51 Mb
ePub File Size:6.46 Mb
ISBN:763-6-47179-334-4
Downloads:71384
Price:Free* [*Free Regsitration Required]
Uploader:Tubar



We'd like to understand how you use our websites in order to improve them. Register your interest. High molecular weight components in thermally oxidized olestra formerly called sucrose polyesters and a mixture of olestra and soybean oil were characterized.

The high molecular weight components of these oils were separated by preparative size exclusion chromatography and analyzed intact by mass spectrometry, infrared, and nuclear magnetic resonance spectroscopy.

The materials isolated from the heated olestra were identified as olestra polymers. Materials isolated from the heated mixed oil olestra and soybean oil were identified as polymers of olestra and copolymers of olestra and triglycerides. Polymer linkages identified were identical to those resulting from thermal oxidation of natural vegetable oils of similar fatty acid composition.

This is a preview of subscription content, log in to check access. Jandacek, R. Webb, Chem. Lipids 22 Mattson, F. Volpenhein, J. Lipid Res. Nolen, J. Google Scholar. Christopoulou, C. Perkins, J. Oil Chem. Perkins, Ibid.

Paquette, G. Kupranycz and F. Food Sci. Nawar, W. Figge, K. Lipids 6 Slover, H. Lonza, J. Radin, N. Hajra and Y. Akakori, J. Metcalfe, L. Schmitz, Anal. Keough, T. Lacey, R. Sanders and D. Ottaviani, P. Graille, P. Perfetti and M. Naudet, Chemistry and Physics of Lipids 24 Dobarganes, M. Perez-Camino and J. Rios, Grasas y Aceites 35 Wheeler, D. White, J. Am Oil Chem. Jensen, O. Moller, Fette Seifen Anstrichm.

Download references. Gardner, D. J Am Oil Chem Soc 67, — Download citation. Received : 16 January Accepted : 08 June Issue Date : November Search SpringerLink Search. Abstract High molecular weight components in thermally oxidized olestra formerly called sucrose polyesters and a mixture of olestra and soybean oil were characterized. References 1. Volpenhein, R. Patent 4,, Sanders Authors Dale R. Gardner View author publications.

You can also search for this author in PubMed Google Scholar. View author publications. About this article Cite this article Gardner, D.

AHMED KASU INTERIOR DESIGNING PDF

Jojoba oil

This composition accounts for its extreme shelf-life stability and extraordinary resistance to high temperatures, compared with true vegetable oils. Native Americans extracted the oil from jojoba seeds to treat sores and wounds. The collection and processing of the seed from naturally occurring stands marked the beginning of jojoba domestication in the early s. In , natural resources of the U. S, including jojoba oil, were used during war as additives to motor oil, transmission oil and differential gear oil. Machine guns were lubricated and maintained with jojoba.

ELSA PUNSET BRUJULA PARA NAVEGANTES PDF

FDA OKs Heart Disease Prevention Claim for High Oleic Acid Oils

But what exactly is it and is it healthy or unhealthy? Here are some quick facts about high oleic canola, sunflower, corn oil:. High oleic oil is any oil that is high in monounsaturated fats. Olive and canola oil are naturally high in monounsaturated fat, but they are also high in polyunsaturated fats which mean they are not very shelf-stable. In recent years, scientists have developed sunflower and other oils that are bred to be high in monounsaturated fats and low in polyunsaturated fats so they can be used in products that need to be shelf-stable.

Related Articles