Lipid Library
Lipidomic Analysis of Glycerolipids
The classification of lipids within the glycerolipid category includes those molecules which…
Lipid Library
Parallel Mass Spectrometry (APCI-MS and ESI-MS) for Lipid Analysis
Introduction Small lipids, such as fatty acids, are typically analyzed in the…
Lipid Library
Characterization of Lipids by MALDI Mass Spectrometry
Introduction Because of their low volatility, lipids were until recently analysed mainly…
Lipid Library
Triacylglycerol Regioisomers Analysis
Triacylglycerols (TAGs) are chemical compounds that are major components of vegetable oils…
Lipid Library
PUFA Synthases
Polyunsaturated fatty acid (PUFA) synthases are Type I iterative enzymes that carry…
Lipid Library
Bacteria as sources of (commercial) lipids
1. Commercial utilization of bacterial lipids Lipids are valuable compounds for versatile…
Lipid Library
Comprehensive Two Dimensional Gas Chromotography (GC x GC) for Lipid Analysis
Introduction One of the main challenges for analysts, in general, is to…
Lipid Library
Biosynthesis of Fatty Acids
Reactions of the fatty acid synthesis cycle The standard way for cells…
Lipid Library
Solid-phase extraction columns in the analysis of lipids
The following was first published by W.W. Christie, in Advances in Lipid…
Lipid Library
Preparation of Ester Derivatives of Fatty Acids for Chromatographic Analysis
The following was first published by W.W. Christie, in Advances in Lipid…
Lipid Library
Microbial phospholipases
Introduction Phospholipases are enzymes that occur ubiquitously across all kingdoms of life…
Lipid Library
Principles of Silver Ion Complexation with Double Bonds
A. Introduction B. Principles of Silver Ion Complexation with Double Bonds C.…
Lipid Library
Silver Ion Chromatography and Lipids, Part 2
A. Introduction B. Principles of Silver Ion Complexation with Double Bonds C.…
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Preparation of Lipid Extracts Tissues
The following was first published by W.W. Christie, in Advances in Lipid…
Lipid Library
Silver Ion Chromatography and Lipids, Part 3
A. Introduction B. Principles of Silver Ion Complexation with Double Bonds C.…
Lipid Library
Arthur von Hübl and the Iodine Value
The iodine value (IV) is still one of the most commonly applied…
Lipid Library
Historical Perspectives on Vegetable Oil-Based Diesel Fuels
Biodiesel, defined as the mono-alkyl esters of vegetable oils or animal fats…
Lipid Library
Silver Ion Chromatography and Lipids, Part 4
A. Introduction B. Principles of Silver Ion Complexation with Double Bonds C.…
Lipid Library
The Battle Over Hydrogenation (1903-1920)
The Journal of Industrial Engineering Chemistry(Volume 13, February 1921) carried, in part,…
Lipid Library
Fatty Acid Analysis before Gas Chromatography
Measuring and identifying the fatty acids in natural or synthetic mixtures is…
Lipid Library
Action of Natural Antioxidants During Frying
1. Introduction The action of phenolic antioxidants to delay lipid oxidation in…
Lipid Library
Formation of New Compounds During Frying – General Observations
1. Introduction Deep-frying is one of the most commonly used means for…
Lipid Library
Development of Gas-Liquid Chromatography
During the period up to World War II, biochemists and natural product…
Lipid Library
Formation of Cyclic Fatty Acids During Frying
1. Introduction Monomeric cyclic fatty acids with an internal ring structure are…
Lipid Library
Formation of Epoxy-, Keto- and Hydroxy-Fatty Acids
1. Introduction Oxidized triacylglycerol monomers are major compounds formed at frying temperature,…
Lipid Library
AOCS Award in Lipid Chemistry 1964 to 1981
The concept of an achievement award for lipid chemistry was first proposed…
Lipid Library
A Chemical Study of Oils and Fats of Animal Origin by M.E. Chevreul
Translated and annotated by Albert J. Dijkstra, 2009 ISBN 978-2-9533244-0-2, 348 pages…
Lipid Library
Selected Patents
Patents provide a snapshot of current research activity in the Oils and…
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Marine Oils
Introduction The title of this document reflects the development that the Omega-3…
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Animal Fats
Introduction 1.1. General remarks “Animal fats are a by-product of the whole…
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Seed Preparation
1. The Standard Process for Soybeans 1.1. Specification of Incoming Unclean Products…
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Expanding and Expelling
Although mechanically the machines used to perform the expanding and the expelling…
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Lipidomics
The science of lipidomics has been defined as “the full characterization of…
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Meal Desolventizing, Toasting, Drying and Cooling
1. Introduction After the solvent extraction process, the de-oiled oilseed material may…
Lipid Library
Introduction to Degumming
1. The Nature of Gums and Phosphatides Crude oil obtained by screw…
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Enzymatic Degumming
1. Introduction The benefit of using enzymes as auxiliary agents in degumming…
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Alkali Refining
1. Introduction Two processes have been developed for the refining of edible…
Lipid Library
Selected Topics in the Analysis of Lipids
Review Articles from ‘Advances in Lipid Methodology—One and Two’ (by William W.…
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Optimization of Bleaching Process
Introduction The bleaching of edible oils and fats is a part of…
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Deodorization
1. Introduction In the early days of the edible oil processing industry,…
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Hydrogenation Mechanism
1. Historical The hydrogenation process of edible oils was invented by Wilhelm…
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Chemical Interesterification
1. Introduction Interesterification can be defined as a redistribution of the fatty…
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Enzymatic Interesterification
Introduction Enzymatic interesterification is a process in which a lipase enzyme is…
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Solvent Fractionation
1. Why Does One Fractionate and Why in Solvent? We all generally…
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AOCS Awards
AOCS Awards recognize individuals and companies who have made outstanding contributions to…
Lipid Library
Dry Fractionation
1. Historical perspective In edible oil processing, a fractionation process consists of a…