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Just heating triglycerides also leads to interesterification, as observed during the deodorisation of palm oil. However, it is not known if this ester interchange is within triglycerides intra-esterification or between triglycerides inter-esterification. The reaction rate was found to depend strongly on the temperature Willems and Padley, but the mechanism is not known. Is it acid-catalysed? If so, it would be more pronounced during physical refining than during deodorisation, which is quite relevant for palm oil to be used in confectionery applications.

The questions I have discussed so far could be grouped under distinct headings. During my presentation, I discussed several other questions that I will list below. When oil has been treated with bleaching earth and a sample of the suspension is centrifuged, its oil colour is higher than that of the filtrate. Could it be that the adsorption of the colour compounds in the dilute suspension had not yet reached equilibrium and that reaching equilibrium is facilitated in the filter cake where the bleaching earth concentration is much higher?

Knowing the reason behind the press effect might lead to savings on bleaching earth. Adding some water during this step greatly facilitates this removal Kopp et al. Why would that be? In what form is the residual nickel present? Nickel soaps or nickel metal particles? How does the water interact with these nickel species? Wet bleaching is also claimed to improve the removal of colouring compounds and especially lower the phosphorus content of the oil Zschau, Is the reason thermodynamic in that water shifts the position of the adsorption equilibrium?

Is the reason kinetic in that water increases the rate at which the various compounds are adsorbed? Or is this just another myth? Understanding what happens is desirable since it might lead to process improvements and hopefully savings. Normally, oils get lighter in colour on deodorisation because of thermal breakdown of colouring compounds like carotenes; this is called heat bleaching.

It can also happen that oils get darker on deodorisation: colour fixation. What is the chemistry of colour fixation? Do phenolic compounds play a role? Could their condensation reactions be suppressed by maintaining acidity? Could their prior removal by an alkaline wash prevent colour fixation? Is there one cause or are there several?

Lots of questions but sadly enough, no answers. Has this ever been reported in print? Does this so-called crystal memory really exist?

And if it does, could we use it to promote the formation of a more uniform crystal mass with improved filtration characteristics?

To make sure we obtain such a uniform crystal mass, we certainly should avoid secondary nucleation but what causes this phenomenon? Agitation has been mentioned Timms, and since the linear speed of agitators increases with the size of the crystalliser, this could explain why the dry fractionation process is so difficult to scale up. Of course there are many more unanswered questions relating to edible oil processing but I have limited my choice to the above, since in the limited time allotted for my address, I also wanted to highlight:.

This importance cannot be overemphasized since i. A proper investigation of the literature — and this includes the patent literature — can prevent duplication of effort and at the same time provide us with ideas on how to improve our processes. It not only raises questions like the above, but also suggests solutions. Because of its importance, I can get quite annoyed when I come across sub-standard articles Dijkstra, As I will illustrate below, there is certainly room for improvement and in my opinion, maintaining and preferably increasing the standard of the scientific literature in our sector can only result from a joint effort involving authors, reviewers, editors and also readers.

In this article, the authors describe several techniques for isolating oil from tobacco seed. These techniques comprise cold pressing and also direct ultrasonic extraction DUE using several power ratings. When reporting the fatty acid compositions of the various extracts, they note an increased saturated fatty acid content for the DUE oils and especially a decrease in polyunsaturated fatty acid content as illustrated in table 4.

Table 4. When discussing these results, they refer to three articles that also describe ultrasound assisted oil extraction and report similar decreases in polyunsaturated fatty acid content which their authors attribute to oxidation. This conclusion is not warranted because the palmitic acid formed during sonication requires palmitoleic acid as precursor and this is not present in the cold pressed oil.

What the authors should have done is to include an internal standard like tri-C When preparing the slide pointing out the cause of this apparent anomaly, I likened this to people reporting an increase in saturated fatty acid content of frying oils during usage and lo and behold, an article on avoiding deterioration of frying oils Aladedunye and Przybylski, was published in the September issue of the European Journal of Lipid Science and Technology making exactly that mistake.

So I mentioned this article during my oral presentation. I also mentioned an article Ramli et al. On the other hand, there is an article Holm and Cowan, that I did not mention during my presentation but discussed in my review Dijkstra, b as an example of an otherwise excellent article that sadly enough was biased and even misleading for commercial reasons. Figure 3. Comparison of process steps according to Holm and Cowan This figure makes a comparison between the chemical interesterification and the enzymatic interesterification and I have reproduced it below as figure 3 ; I omitted the textual comments because I consider these to be misleading.

The flow diagrams in figure 4 Dijkstra, a also compare the chemical interesterification with the enzymatic process but they are biased in the other direction.

Whereas figure 3 is biased in favour of the enzymatic process by creating the impression that it comprises far fewer steps than the chemical process, figure 4 does just the opposite by combining steps from the chemical process into a single post-treatment step and expanding the pre-treatment of the enzymatic process.

Figure 4. Comparison of process steps according to Dijkstra a. What to do about such mishaps? Editors and reviewers should of course prevent such manuscripts from being published but what to do when a manuscript slips through the net and the readership is misinformed?

At the moment, sending a letter to the editor is the only way to redress the situation but in practice, this is quite cumbersome and few readers will bother. Therefore, I think that a website forum could provide the answer to the above questions.

In addition it would allow users to put questions to a wide and knowledgeable audience, enable people to share experience or make suggestions. Such a forum requires some organisation. There should preferably be a single English language forum dealing with edible oils and fats, which requires some coordination between various national learned societies. Non-members of these societies should be allowed to register as a forum user and be notified each time a contribution is made and this requires an editor who also ensures that it does not become overtly commercial or libellous.

In English, this title has a double meaning. I obtained some wire screen trays used for plum drying and use these for drying my walnuts and hazelnuts. I asked the authors if they had observed any skin formation but have not yet received a reply. Data correspond to usage on the plateform after The current usage metrics is available hours after online publication and is updated daily on week days.

Open Access. Issue OCL. Top Abstract Phosphatide behaviour Remaining questions Miscellaneous questions The importance References List of tables List of figures. Table 2. Aladedunye FA, Przybylski R. Protecting oil during frying. Eur J Lipid Sci Technol ; : — Reaktionsmechanismus und Kinetik der Umesterung von Fetten. Die Nahrung ; 4 : 1— Interesterification of edible fats. J Am Oil Chem Soc ; 37 : — The total degumming process - theory and industrial application in refining and hydrogenation.

Fat Sci Technol ; 94 : — The Super Expro process. OCL ; 5 : — Process for the directed interesterification of a triglyceride oil or oil mixture , European Patent 0 , assigned to N. Vandemoortele International, Usage of steam in physical refining. From organic chemistry to fat and oil chemistry. OCL ; 16 : 14— Margarine fat composition , British Patent 1 , assigned to Unilever, The Total Degumming Process.

J Am Oil Chem Soc ; 66 : — Interpreting the oil stability index. OCL ; 3 : — No solution yet to the linolenic acid mystery. Inform ; 16 : The base-catalyzed, low temperature interesterification mechanism revisited.

Recent developments in edible oil processing. Eur J Lipid Sci Technol b; : — Process for treating fats and fatty oils. Margarine fat containing randomized fat component , US Patent 3,,, assigned to Unilever, Lipid oxidation. The evolution of enzymatic interesterification in the oils and fats industry.

Removal of nonhydratable phospholipids from soybean oil. J Am Oil Chem Soc ; 48 : — The Possible and the Actual. New York: Pantheon Books, Methematical model for removal of fatty acids during deodorization. Phospholipid-phospholipid interaction in soybean oil. J Am Oil Chem Soc ; 58 : — Fette Seifen Anstrichm ; 67 : — Fette Seifen Anstrichm ; 65 : — Oil modification processes.

Sheffield: Sheffield Academic Press, , — V, Interesterification process and apparatus , US Patent 4,,, assigned to Unilever, Oilseed pretreatment in connection with physical refining. Process for preparing refined oil , US Patent 4,,, assigned to Unilever, Recent developments, new trends in seed crushing and oil refining. OCL ; 11 : — J Am Oil Chem Soc ; 81 : — Monitoring chemical interesterification.

J Am Oil Chem Soc ; 76 : — Interesterification of glycerides in the presence of an aliphatic ketone , US Patent 3,,, assigned to Unilever, Influence de divers facteurs sur les pertes par saponification au cours de la neutralisation alcaline continue. Rev Fr Corps Gras ; 4 : — Praktische Erfahrungen met dem Alcon-Process. Fette Seifen Anstrichm ; 87 : — Production of high oleic palm oils on a pilot scale.

J Am Oil Chem Soc ; 86 : — Conditioning of oil-bearing materials for solvent extraction by extrusion. J Am Oil Chem Soc ; 31 : — Lipid biotechnology: Industrially relevant production processes.

Oil purification by adding hydratable phosphatides , US Patent 4,,, assigned to Unilever, Comparison of techniques for the extraction of tobacco seed oil. Hydrolysis during deodorization of fatty oils. Catalytic action of fatty acids. J Am Oil Chem Soc ; 36 : — Because the off-taste can become fishy, the phospholipids are blamed since they contain amino groups. Unsaponifiables have also been blamed since their removal reduced the flavour reversion and adding them to oil can induce reversion.

On the other hand, flavour reversion is not that much of a problem in Europe; yet another intriguing question that has not been satisfactorily answered. In the batch alkali refining process, the contact time between the caustic soda and the oil can be quite long and this could lead to some saponification.

Accordingly, several analytical methods have been developed to determine the extent of this saponification. Amongst these methods, the one developed by Naudet et al. In the literature, various authors report saponification during alkali refining and a study of the effect of process variables on saponification Naudet et al. For the continuous neutralisation process, it is assumed that the saponification is less severe since the time of contact between the lye and the oil is much shorter.

Saponification is still mentioned in the literature and claimed to be less when using soda ash than when using caustic soda Kaufmann and Mukherjee, During steam refining, neutral oil can in theory also be lost by hydrolysis and several authors have studied this phenomenon.

So what happens during industrial deodorisation or physical refining conditions is not quite clear. Accordingly, I would like to suggest a simple industrial experiment that will easily quantify the loss by saponification or hydrolysis. This experiment involves the neutralisation of a mixture of crude or degummed coconut oil still containing free fatty acids and neutral palm oil and taking samples of the resulting soapstock or distillate. Care must be taken that no further saponification takes place in the soapstock sample by cooling or acidifying this sample.

If then the fatty acid composition of this sample is determined, the extent to which this deviates from the fatty acid composition of coconut oil allows the oil loss by saponification or hydrolysis to be quantified quite accurately. Disposal of the neutral oil mixture is quite straightforward. Hydrogenating and interesterifying this mixture leads to a hardstock that can be used to produce a trans-free margarine or shortening Delfosse, ; Fondu and Willems, In fact, such a hardstock is produced and sold under the name of PK3 by the Cargill plant in Harburg, Germany, which plant is therefore ideally suited to carry out the experiment suggested above.

I hope that this experiment will be carried out and that its results will be reported. In , Baltes suggested a reaction mechanism for the base-catalysed ester interchange reaction between triglycerides Baltes, This mechanism assumed a glycerolate anion to be the catalytically active intermediate.

However, this mechanism did not explain why the amount of soaps formed when the catalysts is inactivated with water is equivalent to the amount of catalyst used Kellens, By suggesting another mechanism Dijkstra et al. It is for instance not clear what role the positive counter ion plays. Accordingly, potential savings, if any, have never been quantified let alone realised. This could be established by reacting a catalyst precursor with a synthetic triglyceride but as far as I am aware, this has never been done.

The current industrial interesterification process employs 0. I suggested Dijkstra et al. On the other hand, it is possible to carry out interesterification reactions at elevated temperatures with a catalyst obtained by dehydrating a solution of an alkali metal hydroxide in glycerol Keulemans and Smits, ; what mechanism this leads to is not known.

Just heating triglycerides also leads to interesterification, as observed during the deodorisation of palm oil. However, it is not known if this ester interchange is within triglycerides intra-esterification or between triglycerides inter-esterification.

The reaction rate was found to depend strongly on the temperature Willems and Padley, but the mechanism is not known. Is it acid-catalysed? If so, it would be more pronounced during physical refining than during deodorisation, which is quite relevant for palm oil to be used in confectionery applications. The questions I have discussed so far could be grouped under distinct headings. During my presentation, I discussed several other questions that I will list below.

When oil has been treated with bleaching earth and a sample of the suspension is centrifuged, its oil colour is higher than that of the filtrate. Could it be that the adsorption of the colour compounds in the dilute suspension had not yet reached equilibrium and that reaching equilibrium is facilitated in the filter cake where the bleaching earth concentration is much higher?

Knowing the reason behind the press effect might lead to savings on bleaching earth. Adding some water during this step greatly facilitates this removal Kopp et al. Why would that be? In what form is the residual nickel present? Nickel soaps or nickel metal particles? How does the water interact with these nickel species? Wet bleaching is also claimed to improve the removal of colouring compounds and especially lower the phosphorus content of the oil Zschau, Is the reason thermodynamic in that water shifts the position of the adsorption equilibrium?

Is the reason kinetic in that water increases the rate at which the various compounds are adsorbed? Or is this just another myth? Understanding what happens is desirable since it might lead to process improvements and hopefully savings.

Normally, oils get lighter in colour on deodorisation because of thermal breakdown of colouring compounds like carotenes; this is called heat bleaching.

It can also happen that oils get darker on deodorisation: colour fixation. What is the chemistry of colour fixation? Do phenolic compounds play a role? Could their condensation reactions be suppressed by maintaining acidity?

Could their prior removal by an alkaline wash prevent colour fixation? Is there one cause or are there several? Lots of questions but sadly enough, no answers.

Has this ever been reported in print? Does this so-called crystal memory really exist? And if it does, could we use it to promote the formation of a more uniform crystal mass with improved filtration characteristics? To make sure we obtain such a uniform crystal mass, we certainly should avoid secondary nucleation but what causes this phenomenon? Agitation has been mentioned Timms, and since the linear speed of agitators increases with the size of the crystalliser, this could explain why the dry fractionation process is so difficult to scale up.

Of course there are many more unanswered questions relating to edible oil processing but I have limited my choice to the above, since in the limited time allotted for my address, I also wanted to highlight:. This importance cannot be overemphasized since i.

A proper investigation of the literature — and this includes the patent literature — can prevent duplication of effort and at the same time provide us with ideas on how to improve our processes. It not only raises questions like the above, but also suggests solutions.

Because of its importance, I can get quite annoyed when I come across sub-standard articles Dijkstra, As I will illustrate below, there is certainly room for improvement and in my opinion, maintaining and preferably increasing the standard of the scientific literature in our sector can only result from a joint effort involving authors, reviewers, editors and also readers.

In this article, the authors describe several techniques for isolating oil from tobacco seed. These techniques comprise cold pressing and also direct ultrasonic extraction DUE using several power ratings. When reporting the fatty acid compositions of the various extracts, they note an increased saturated fatty acid content for the DUE oils and especially a decrease in polyunsaturated fatty acid content as illustrated in table 4. Table 4. When discussing these results, they refer to three articles that also describe ultrasound assisted oil extraction and report similar decreases in polyunsaturated fatty acid content which their authors attribute to oxidation.

This conclusion is not warranted because the palmitic acid formed during sonication requires palmitoleic acid as precursor and this is not present in the cold pressed oil.

What the authors should have done is to include an internal standard like tri-C When preparing the slide pointing out the cause of this apparent anomaly, I likened this to people reporting an increase in saturated fatty acid content of frying oils during usage and lo and behold, an article on avoiding deterioration of frying oils Aladedunye and Przybylski, was published in the September issue of the European Journal of Lipid Science and Technology making exactly that mistake.

So I mentioned this article during my oral presentation. I also mentioned an article Ramli et al. On the other hand, there is an article Holm and Cowan, that I did not mention during my presentation but discussed in my review Dijkstra, b as an example of an otherwise excellent article that sadly enough was biased and even misleading for commercial reasons.

Figure 3. Comparison of process steps according to Holm and Cowan This figure makes a comparison between the chemical interesterification and the enzymatic interesterification and I have reproduced it below as figure 3 ; I omitted the textual comments because I consider these to be misleading.

The flow diagrams in figure 4 Dijkstra, a also compare the chemical interesterification with the enzymatic process but they are biased in the other direction. Whereas figure 3 is biased in favour of the enzymatic process by creating the impression that it comprises far fewer steps than the chemical process, figure 4 does just the opposite by combining steps from the chemical process into a single post-treatment step and expanding the pre-treatment of the enzymatic process.

Figure 4. Comparison of process steps according to Dijkstra a. What to do about such mishaps? Editors and reviewers should of course prevent such manuscripts from being published but what to do when a manuscript slips through the net and the readership is misinformed?

At the moment, sending a letter to the editor is the only way to redress the situation but in practice, this is quite cumbersome and few readers will bother. Therefore, I think that a website forum could provide the answer to the above questions. In addition it would allow users to put questions to a wide and knowledgeable audience, enable people to share experience or make suggestions.

Such a forum requires some organisation. There should preferably be a single English language forum dealing with edible oils and fats, which requires some coordination between various national learned societies. Non-members of these societies should be allowed to register as a forum user and be notified each time a contribution is made and this requires an editor who also ensures that it does not become overtly commercial or libellous.

In English, this title has a double meaning. I obtained some wire screen trays used for plum drying and use these for drying my walnuts and hazelnuts. I asked the authors if they had observed any skin formation but have not yet received a reply. Data correspond to usage on the plateform after The current usage metrics is available hours after online publication and is updated daily on week days. Open Access. Issue OCL. Top Abstract Phosphatide behaviour Remaining questions Miscellaneous questions The importance References List of tables List of figures.

Table 2. Aladedunye FA, Przybylski R. Protecting oil during frying. Eur J Lipid Sci Technol ; : — Reaktionsmechanismus und Kinetik der Umesterung von Fetten. Die Nahrung ; 4 : 1— Interesterification of edible fats. J Am Oil Chem Soc ; 37 : — The total degumming process - theory and industrial application in refining and hydrogenation. Fat Sci Technol ; 94 : — The Super Expro process. OCL ; 5 : — Process for the directed interesterification of a triglyceride oil or oil mixture , European Patent 0 , assigned to N.

Vandemoortele International, Usage of steam in physical refining. From organic chemistry to fat and oil chemistry. OCL ; 16 : 14— Margarine fat composition , British Patent 1 , assigned to Unilever, The Total Degumming Process. J Am Oil Chem Soc ; 66 : — Interpreting the oil stability index. OCL ; 3 : — No solution yet to the linolenic acid mystery. Inform ; 16 : The base-catalyzed, low temperature interesterification mechanism revisited.

Recent developments in edible oil processing. Eur J Lipid Sci Technol b; : — Process for treating fats and fatty oils. Margarine fat containing randomized fat component , US Patent 3,,, assigned to Unilever, Lipid oxidation. The evolution of enzymatic interesterification in the oils and fats industry. Removal of nonhydratable phospholipids from soybean oil. J Am Oil Chem Soc ; 48 : — The Possible and the Actual. New York: Pantheon Books, Methematical model for removal of fatty acids during deodorization.

Phospholipid-phospholipid interaction in soybean oil.

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See product instructions for complete wear, care and safety information. Welcome to MyAlcon. Contact Lenses Learn more about contact lenses and find the best fit for your lifestyle. Add review Add photo Save to Contacts Report error. Show Directions. By car By mass transit By bicycle By foot. Today am — pm Closed now. Business hours. Monday am — pm Tuesday am — pm Wednesday am — pm Thursday am — pm Friday am — pm Saturday am — pm Sunday —.

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Alcon pc harburg	When reporting the fatty acid compositions alcon pc harburg the various extracts, they note an increased saturated fatty acid content for the DUE oils and especially a decrease in polyunsaturated fatty acid content as illustrated in table 4. Comparison of process steps according to Holm and Cowan Is the reason kinetic in that water increases the rate at which the various compounds are adsorbed? Accordingly, the Long Mix neutralisation process as used in the US and to a lesser extent in South America leads to low residual calcium and magnesium levels Hvolby, but does it also lead to low residual iron and copper levels? Fette Seifen Anstrichm ; 67 : — In the batch alkali refining process, alccon contact time between the caustic soda and the oil can be quite long and this could lead to some here.
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Discover the products you need to help keep your eyes happy and healthy. Learn more about how LASIK can help you reduce dependency on glasses or contact lenses and change how you see the world forever. Start planning for clearer vision and learn more about cataract surgery. Discover our contact lens solutions and get the clean, comfort you need.

Ready to find a doctor in your area? Each formula is designed to keep your eyes lubricated and comfortable, providing lasting relief when you need it most.

Learn how one contact lens can help you see clearly—near and far. See product instructions for complete wear, care and safety information. Welcome to MyAlcon. Related places. Get directions. Photos page. QR code, vCard. Activate map. Add review Add photo Save to Contacts Report error. Show Directions. By car By mass transit By bicycle By foot. Today am — pm Closed now. Business hours. Monday am — pm Tuesday am — pm Wednesday am — pm Thursday am — pm Friday am — pm Saturday am — pm Sunday —.

Explore similar places:. Hofstatt Internetdienstleistungen. IS Internet Services. Near this location:.