Analytical critique of hexitols used as a cooking medium

Waltking, Arthur E; Bleffert, George W.; Brickman, Lawrence; Wells, Phillip R.

doi:10.1007/bf02640838

Cited by 3 publications

(2 citation statements)

References 12 publications

(7 reference statements)

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“…According to Damy and Jorge [31], Nawar [32], Waltking and Wessels [33], and Tyagi and Vasishtha [34], during the fry process, the oil interacts with the air, the water, and other Fig. 1 Response surface for rhamnose concentration (g/l) as a function of the aeration to agitation ratio after 48 h incubation at 30°C for Pseudomonas aeruginosa PACL growth in waste frying soybean oil components of the food that it is being fried, originating a great diversity of chemical reactions, such as hydrolyzation, oxidation, and polymerization of the triacylglycerol molecule.…”

Section: Comparison Of Biosurfactant Production Using Different Carbomentioning

confidence: 98%

Biosurfactant Production by Pseudomonas aeruginosa Grown in Residual Soybean Oil

Lima

Ribeiro

Sérvulo

et al. 2008

Appl Biochem Biotechnol

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Pseudomonas aeruginosa PACL strain, isolated from oil-contaminated soil taken from a lagoon, was used to investigate the efficiency and magnitude of biosurfactant production, using different waste frying soybean oils, by submerged fermentation in stirred tank reactors of 6 and 10 l capacities. A complete factorial experimental design was used, with the goal of optimizing the aeration rate (0.5, 1.0, and 1.5 vvm) and agitation speed (300, 550, and 800 rpm). Aeration was identified as the primary variable affecting the process, with a maximum rhamnose concentration occurring at an aeration rate of 0.5 vvm. At optimum levels, a maximum rhamnose concentration of 3.3 g/l, an emulsification index of 100%, and a minimum surface tension of 26.0 dynes/cm were achieved. Under these conditions, the biosurfactant production derived from using a mixture of waste frying soybean oil (WFSO) as a carbon source was compared to production when non-used soybean oil (NUSO), or waste soybean oils used to fry specific foods, were used. NUSO produced the highest level of rhamnolipids, although the waste soybean oils also resulted in biosurfactant production of 75-90% of the maximum value. Under ideal conditions, the kinetic behavior and the modeling of the rhamnose production, nutrient consumption, and cellular growth were established. The resulting model predicted data points that corresponded well to the empirical information.

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Section: Comparison Of Biosurfactant Production Using Different Carbomentioning

confidence: 98%

Biosurfactant Production by Pseudomonas aeruginosa Grown in Residual Soybean Oil

Lima

Ribeiro

Sérvulo

et al. 2008

Appl Biochem Biotechnol

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“…These studies are reported in detail elsewhere (7). Crystalline sorbitol and mannitol, analyzed by gas chromatographic procedures before and after heat treatment of each, at ca.…”

Section: Studies Of Heated Hexitolsmentioning

confidence: 99%

Safety of nuts heat‐processed in molten hexitols

Alfin-Slater

Wells

Aftergood

et al. 1973

J Americ Oil Chem Soc

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A blend of hexitols, comprising 80 parts by weight of mannitol and 20 parts of sorbitol, has been used in place of a frying fat in roasting nuts. Even though physicochemical tests demonstrated no measurable deterioration of the hexitol components on continuing repetitive use, biological studies were carried out to establish the safety of the end product. The latter was the novel dry roasted peanut product; the control consisted of conventionally air roasted peanuts. Both products were ground to peanut butter consistency and then stabilized with added hydrogenated peanut oil to facilitate the feeding programs. Male and female rats were maintained on the two peanut products for four generations. It was found that rats subsisting on diets containing the regular peanut butter increased in weight at a somewhat greater rate than did those on the diet containing the special peanut product. Efficiency of food utilization was not adversely affected and overall weight gains were satisfactory. All rats appeared normal and healthy throughout the experiment. There was no morbidity and no diarrhea. Breeding performance was slightly better among those rats on the special peanut product diet. No pathology was observed at autopsy and there were no differences in organ weights among the rats on the two diets. Total liver lipid and liver cholesterol levels were somewhat higher among the control peanut butter-fed rats, as compared to those on the "special" peanut butter diet. On the basis of (a) published related studies involving biological evaluations of the control peanut butter diet vs. the same adequate diet but containing no peanut components and (b) the present findings, it is concluded that no unknown factors of a toxic nature are present in peanuts roasted in the molten hexitol blend.

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Sugar Alcohols

Lawson¹

2000

Kirk-Othmer Encyclopedia of Chemical Technology

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The chemical, physical, and biological properties as well as the functional applications of sugar alcohols (polyols) are discussed in this article. Sugar alcohols are derived from sugars by catalytic hydrogenation to reduce an aldehyde or a ketone group of a sugar to a hydroxyl group. The sugar alcohols are classified as monosaccharide and disaccharide alcohols, with further subclassification of the monosaccharide alcohols according to the number of carbons they contain: tetritols, ie, erythritol; pentitols, ie, xylitol; and hexitols, ie, sorbitol and mannitol. The disaccharide alcohols discussed include maltitol, lactitol, and isomalt. Unlike the corresponding sugars from which they are derived, sugar alcohols have the advantages of anticariogenicity (ie, they do not cause tooth decay), insulin‐independent metabolism, and lower caloric values. These properties have led to the use of sugar alcohols in a wide variety of sugar‐free applications, such as chewing gum, hard candy, chocolate coatings, and bakery.

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Analytical critique of hexitols used as a cooking medium

Cited by 3 publications

References 12 publications

Biosurfactant Production by Pseudomonas aeruginosa Grown in Residual Soybean Oil

Biosurfactant Production by Pseudomonas aeruginosa Grown in Residual Soybean Oil

Safety of nuts heat‐processed in molten hexitols

Sugar Alcohols

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