Fat Products Using Fractionation and Hydrogenation

Rajah, K. K.

doi:10.1007/978-1-4615-2121-1_8

Cited by 6 publications

(3 citation statements)

References 44 publications

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“…The obtained result was in the order of 4.5 ppm (i.e., < 5 ppm). This is an acceptable concentration, and is consistent with the results already reported in the case of hydrogenation of squalene using palladium as a catalyst [42,43].…”

Section: Rheological Properties Analysissupporting

confidence: 92%

Amaranth Oilseed Composition and Cosmetic Applications

et al. 2022

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Amaranth (Amaranthus cruentus) is a possible alternative to high-nutritional-value crops. Amaranth seeds are considered to be one of the few sources of phytosqualene (up to 8%). The use of squalene and its hydrogenated form squalane in skincare formulations has been steadily increasing, and the demand for these compounds is expected to rise continuously. The aim of this study was to investigate the amaranth oilseed as a potential ingredient for cosmetic applications. First, an experimental design and optimization were carried out in order to obtain amaranth oil rich in squalane instead of squalene through catalytic hydrogenation. Under the optimal conditions, the resulting oil was fully hydrogenated, with higher stability, and more suitable for cosmetic uses. Furthermore, the effect of the addition of amaranth oil and squalane on the rheological and sensory characteristics of moisturizing cream formulations was assessed. As expected, higher contents of oil and polyunsaturated fatty acids were obtained by supercritical CO2 extraction, and were used for the next step of the experiment. Optimization of the experimental conditions resulted in fully hydrogenated amaranth oil, with higher stability and rich in squalane. Better quality of moisturizing cream formulations was achieved when W/O formulations were enriched with 2% oil, or by adding 1% oil and 1% squalane. The formulation rich in squalane showed a better overall quality compared to other formulations.

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Section: Rheological Properties Analysissupporting

confidence: 92%

Amaranth Oilseed Composition and Cosmetic Applications

et al. 2022

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“…During reaction over Ni-based Pt catalysts, extensive bond migration and dehydrogenation of squalene takes place. 28 Yet, because saturation of the double bonds is sought, low cost nickel catalysts remain the most widely used in commercial operations, as is common in the food industry, 29 even though extensive purification is required to remove most of the Ni leached into the squalane product to meet the maximum acceptable levels of toxic nickel compounds (Ni 2+ and Ni 0 ) in a cosmetic product (0.2 ppm, even though out of 49 makeup cosmetic product commercialized in Canada, all were found to be positive for nickel, with an average content of 25.1 ppm; Table 2). 30 In practice, most industrial processes use distillation and chromatography to purify the crude squalane, to remove residual colored and odorant species, and to get rid of nickel.…”

Section: ■ Catalytic Hydrogenationmentioning

confidence: 99%

Catalytic Hydrogenation of Squalene to Squalane

Ciriminna

Pandarus

Béland

et al. 2014

Org. Process Res. Dev.

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Full hydrogenation of squalene, a natural product, affords squalane, a saturated hydrocarbon whose exceptional properties make it the best emollient known to the cosmetic industry. As new methods to obtain squalene are being developed that replace the use of non-sustainable sources, the development of better hydrogenation processes becomes increasingly important. This study highlights recent progress and identifies open opportunities for further progress.

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“…The most important fractionation process is dry fractionation (9)(10)(11)(12)(13)(14). Other processes, such as detergent fractionation and solvent fractionation (including supercritical CO 2 -fractionation), are not applied to milk fat on a commercial scale due to the high costs, use of solvents, or flavor deterioration (15).…”

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confidence: 99%

Composition and crystallization of milk fat fractions

Aken

Grotenhuis

Langevelde

et al. 1999

J Americ Oil Chem Soc

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Milk fat was fractionated by solvent (acetone) fractionation and dry fractionation. Based on their fatty acid and acyl-carbon profiles, the fractions could be divided into three main groups: high-melting triglycerides (HMT), middle-melting triglycerides (MMT), and low-melting triglycerides (LMT). HMT fractions were enriched in long-chain fatty acids, and reduced in short-chain fatty acids and unsaturated fatty acids. The MMT fractions were enriched in long-chain fatty acids, and reduced in unsaturated fatty acids. The LMT fractions were reduced in long-chain fatty acids, and enriched in short-chain fatty acids and unsaturated fatty acids. Crystallization of these fractions was studied by differential scanning calorimetry and X-ray diffraction techniques. In this study, the stable crystal form appeared to be the β′-form for all fractions. At sufficiently low temperature (different for each fraction), the β′-form is preceded by crystallization in the metastable α-form. An important difference between the fractions is the rate of crystallization in the β′-form, which proceeds at a much lower rate for the lowermelting fat fractions than for the higher-melting fat fractions. This may be due to the much lower affinity for crystallization of the lower-melting fractions, due to the less favorable molecular geometry for packing in the β′-crystal lattice.Milk fat is a natural product obtained from cream, and it forms the main constituent of butter. It has excellent organoleptic properties, which makes it an important ingredient in the bakery and confectionery industry. Despite these good qualifications, the market for milk fat has tended to decline in recent years due to its high price and limited functional properties. Melting characteristics and firmness vary with the season, breed of cow, stage of lactation, and the feed given to the cows. Moreover, the product diversity of milk fat is limited compared to that of margarine, for which a whole range of products exists for applications such as puff pastry, cookies, and cold-spreadable products.The physical properties of milk fat are determined by triglycerides, which are its main components. These triglycerides are composed of a large number of different fatty acids. This leads to a heterogeneous composition of triglycerides and a very broad melting range, which varies between approximately −40 and 35°C. Characteristic for milk fat is the occurrence of large amounts (approximately 25% on a molar basis) of short-chain fatty acids, of which butyric acid is the most important.Polymorphism is a common property of all triglycerides (1,2), including milk fat. The main types of polymorphic crystal forms in triglycerides are the γ-, α-, β′-, and β-forms (3-5). Of these main types, either the β′-or β-form is the stable form, depending on the molecular geometry of the triglyceride (6). The other forms are metastable, although they may persist for a long time. For milk fat, the β′-form is the most stable.The utilization range of milk fat can be broadened by separating it into fractio...

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Fat Products Using Fractionation and Hydrogenation

Cited by 6 publications

References 44 publications

Amaranth Oilseed Composition and Cosmetic Applications

Amaranth Oilseed Composition and Cosmetic Applications

Catalytic Hydrogenation of Squalene to Squalane

Composition and crystallization of milk fat fractions

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