Polyglycerol esters of fatty acids were analyzed by high-performance liq. chromatog. with a 25 cm × 4.6 mm column packed with 10 $μ$m LiChrosorb Diol. The isomers were eluted by gradient with a hexane-iso-PrOH mixt. within 60 min, and the components monitored by UV absorption at 220 nm. Monoglycerol and polyglycerol monoesters, as well as polyglycerol polyesters of oleic acid, were sepd. and evaluated. [on SciFinder(R)]
Mono-, di-, tri-, and polyesters of sucrose prepd. by transesterification with Me stearate or palmitate and tallow fat were sepd. by high-performance liq. chromatog. with UV and refractive index detectors using MeOH-iso-PrOH and aq. MeOH as eluents. [on SciFinder(R)]
Let T be a non expansive mapping on a normed linear space X. We show that there exists a linear functional f, with ||f|| = 1, such that, for all x in X, the Iimit, as n goes to infinity, of f(T"x/n) equals the limit of IIT"x/nll=a, where a=inf_yIITy-yli. This means, if X is reflexive, that there is a face F of the ball of radius a to which T"x/n converges weakly to F for all x if X is strictly convex as well as reflexive, the convergence is to a point; and if X satisfies the stronger condition that its dual has Frechet differentiable norm then the convergence is strong. Furthermore, we show that each of the foregoing conditions on X is satisfied if and only if the associated convergence property holds for all nonexpansive T.
lactic acid [50-21-5] Is reacted with a fat or oil in the presence of alkali or alk. earth compds. to form a mixt. of lactylates and glycerides which may be used as a dough additive. Thus, 290 parts hydrogenated soybean oil and 80 parts lactic acid (80% aq. soln.) was stired at 150° under a N atm. at 100 mm pressure. After 2 h, 26 parts Na2CO3 and a small amt. of free fatty acids (as antifoam agent) were added and the temp. was raised to 190-200°. During the following 3 h, water was removed by distn. A honeylike liq. was removed, cooled, and ground to a powder contg. 60% lactylates and 40% glycerides. [on SciFinder(R)]
The correlation between the crystal habit and the compn. of cholesterol crystals formed in 4 org. solvents (MeOH, MeCN, EtOH, and acetone) was studied. Anhyd. and monohydrate cholesterol were pptd. in anhyd. and aq. org. solvent mixts., resp. The appearance of plates does not automatically guarantee the presence of hydrated cholesterol, and the presence of 5% or more of water in the crystn. solvent may not result in the formation of monohydrate cholesterol. [on SciFinder(R)]
An emulsifier compn. contg. ≥1 of Na, K, or Ca salts of lactylic C12-24 fatty acid esters and ≥1 sorbitan C12-24 fatty acid ester at 9-4:1-6 is added to dough at 0.1-1% to improve the quality of bakery products. Thus, substantially better bread was obtained when 0.375% sorbitan monostearate [1338-41-6] + Na stearyl lactylate [63899-35-4] (3:7) (quality index 150) was added to dough than when a similar quantity of Na stearyl lactylate only was added. [on SciFinder(R)]
Several food emulsifiers serve as crystal structure modifiers for stearic acid [57-11-4] crystd. from various org. solvents. Stearic acid that usually ppts. under appropriate crystn. conditions as the B-form is converted into the C-form when 1-5% of sorbitan esters or ethoxylated sorbitan esters of fatty acids are present in the soln. Other emulsifiers such as polyglycerol esters, substituted monoglycerides and sucrose esters of fatty acids consisting of bulky hydrophilic groups, are also effective emulsifiers in preserving the C-form of the crystd. stearic acid. The active emulsifiers modify the external crystal habit of stearic acid. Mass spectrograph anal. indicates that sorbitan monostearate (Span 60) is pptd. with the stearic acid. [on SciFinder(R)]
The effect of various org. solvents and crystn. conditions on the crystal habit of anhyd. cholesterol was studied. Both plates and needle-like crystals can be obtained in a particular solvent depending on the degree of supersatn. of the soln. However, the crystals grown at about the same supersatn., from different solvents, show differences in their habit indicating dependence on the solvent-solute interaction. Thus, it is advisable not to identify needle-like crystals with anhyd.-cholesterol and plates with monohydrate cholesterol without specifying the crystn. conditions. A prediction on the crystal habit length to width ratios can be made using these parameters. [on SciFinder(R)]
1,4-Di-tert-butylbenzene (DTBB) was crystd. from several org. solvents to study the effect of solvents and crystn. conditions on its habit. The length to width ratio of DTBB crystals varies from 1.2 to 20 being correlated directly to the max. attainable supersatn. Some effect of elongation was detected caused by addn. of impurities to the crystg. soln. A special crystal habit modification of acicular outgrowths was noted in crystals grown from tert-butyl-alc. The appearance of outgrowths is ascribed to solvent-solute alignment induced by structural compatibility of the DTBB mol. and tert-butyl-alc. dimers. [on SciFinder(R)]
Four of 17 polyglycerol fatty acid esters, added to flour at the 0.5% level, affected bread quality by raising the loaf vol. significantly over that of the control. These were decaglycerol decaoleate [11094-60-3], decaglycerol tetrastearate [79665-91-1], octaglycerol monooleate [75719-56-1], and decaglycerol monolaurate [34406-66-1]. Decaglycerol monolaurate and octaglycerol monooleate markedly improved the dough mixing characteristics and increased the dough development time from 1.5 to 4.5 min. With the addn. of decaglycerol tetrastearate or decaglycerol monolaurate, the dough becomes more resistant to extension in comparison with the control (490 and 570 Brabender units, resp., compared to 310 for the control). [on SciFinder(R)]
