Preparation of Margarines from Organogels of Sunflower Wax and Vegetable Oils

It was previously reported that sunflower wax (SW) had high potential as an organogelator for soybean oil–based margarine and spread products. In this study, 12 other vegetable oils were evaluated in a margarine formulation to test feasibility of utilization of SW as an alternative to solid fats in margarine and spread products containing these oils. The minimum quantity of SW required to form a gel with these oils ranged from 0.3% to 1.0% (wt.). Organogels were prepared from the vegetable oils with 3%, 5% and 7% SW and were tested for firmness as well as melting behaviors using differential scanning calorimetry. These organogels were also incorporated into a margarine formulation. All of the vegetable oil organogels produced relatively firm margarines. The margarines prepared from organogels containing 3% (wt.) SW had greater firmness than commercial spreads, whereas margarines made from 7% SW were softer than commercial stick margarines. However, dropping points of the margarine samples were higher than those of commercial spread and margarine products. Margarine firmness was modestly inversely correlated with the amount of polar compounds in the oils and did not correlate with fatty acid compositions. This study demonstrates the feasibility of using a number of healthy vegetable oils rich in polyunsaturated fatty acids to make healthy margarine and spread products by utilizing SW as an organogelator.     

Comparative Analysis of Olive Oil Organogels Containing Beeswax and Sunflower Wax with Breakfast Margarine

The purpose of this research was to develop olive oil organogels with sunflower wax (SW) and beeswax (BW) at 3%, 7%, and 10% addition levels and to compare these organogels with breakfast margarine (BM). The organogels and BM sample were stored at 2 different temperatures (4 and 20 °C), and the peroxide values (PVs) and textural properties were monitored for 3 mo. The PVs of all organogels were within legal limits and the gels were structurally stable throughout the storage period. The textural properties of 3% SW and 7% BW organogels were closely similar to BM. The solid fat contents of the organogels were lower than that of the BM. Moreover, the thermal properties of 3% BW gel were more similar to that of the BM. The results of X‐ray diffraction peaks, approximately 3.70 and 4.10 Å, were similar to β′ polymorphic form. In conclusion, both of the organogel types may have value in replacing BMs.     

啤酒酵母菌种的石蜡保藏技术

啤酒酵母菌种用液体石蜡技术保藏具有设备简单、操作方便,成活率高,变异少,优良种性能保持较长时间的优点,实用价值高。本文从液体石蜡保藏菌种的机理、保藏效果、保藏等具体技术操作及其使用方法都作了较为详细的介绍,相信能为啤酒菌种的保藏带来较大的好处。     

蜡染印花废水处理及回收研究

探讨了经乳化和氢氧化钠处理的蜡染印花废水（分类回收）中蜡（蜡染印花中蜡的主要成分是松香）的分离、脱水、熬制，最终得到合格回收蜡．     

乳化型OP合成蜡的制备及其应用

本文介绍了可以用于替代昂贵的天然蜡的乳化型ＯＰ合成蜡的制备方法及其在皮革涂饰方面的应用。     

葵花籽分离蛋白及葵花籽色拉油生产工艺的研究

通过对葵花仁中绿原酸的提取，解决了葵花蛋白的色泽问题，同时采用特殊方法，提取油脂而不影响蛋白的性状，最终得到葵花籽色拉油和葵花籽分离蛋白。     

中/高密度纤维板生产中石蜡乳液代替熔融石蜡的可行性

对中/高密度纤维板生产企业用石蜡乳液代替熔融石蜡所担心的效果问题、可操作性问题以及产品质量的长期稳定性问题,从理论上作了深入分析,并以生产试验证明1kg石蜡乳液代替1kg石蜡,能够实现相同甚至更好的防水效果,为企业在不追加投资的情况下,节省15%～20%的石蜡成本。     

葵花籽粕的综合利用

对从葵花籽粕中提取绿原酸和葵花籽分离蛋白的制备工艺进行了研究。通过实验,获得了提取绿原酸和蛋白质的最佳工艺参数。采用50%乙醇,料液比1∶12,浸提1.5h,温度50℃,pH4.0首先提取绿原酸,然后用1mol/LNaCl溶液,料液比1∶10,时间1h,温度50℃,pH9.0提取葵花籽分离蛋白。     

机械蜡印新型蜡材的探究

文章针对传统机械蜡印中工序复杂、污染严重、产品档次低等问题,探讨了热粘性、脱蜡效果及蜡纹效果对蜡印产品质量的影响。探索出能够替代松香的新型蜡材,使得加工工序更简单,节能环保,产品质量也有较大提升。     

石蜡在开发皮革化学品中的应用

对石蜡在皮革中的应用进行了回顾，指出我国应积极利用石蜡资源相对丰富的优势，开发研制各种性能优异的皮革化学品。     

米糠蜡制备和开发

该文介绍米糠蜡的理化特性,制取原料和制取工艺。     

二十八烷醇的应用与制备

分别论述了二十八烷醇的生理功能、应用、主要生产原料，以及制备方法，以期推动我国对二十八烷醇的研制与应用性研究。     

丙酮萃取法制取玉米蜡

以玉米蜡糊为原料,采用丙酮萃取法制取玉米蜡。通过单因素实验考察萃取时间、萃取温度、料液比、搅拌速率和萃取次数对玉米蜡提取率和纯度的影响。在单因素实验的基础上,以玉米蜡纯度和提取率为考察指标,利用正交实验优化得到最佳工艺条件。结果表明：玉米蜡的最佳制取条件为料液比1∶ 5、萃取温度50 ℃、萃取时间70 min、搅拌速率300 r/min、萃取次数4次;在最佳条件下,玉米蜡提取率为66.71%,纯度为97.23%,磷脂含量为0.18%,白度为59.86%,酸值（KOH）为0.99 mg/g,皂化值（KOH）为124.56 mg/g,水分及挥发物为0.03%,熔程为68.01～81.98 ℃,丙酮残留为14.98 mg/kg。     

Comparison of rice bran oil and wax yields; a systematic approach to wax ester analysis

Rice bran oil (RBO) comprises 2–4% of rice bran wax (RBW) which contains wax esters (WE), hydrocarbons and other minor constituents, and there is still a lack of information on the RBW yields by various extraction methods and the WE contents in RBW. In this study, the yields of RBO and RBW extracted with Soxhlet and microwave‐assisted extraction (MAE) were compared with establish suitable RBW preparation methods. HPLC methods were also developed to determine the WE contents in RBW. MAE with hexane was the most efficient method for higher RBW yields as well as higher WE contents. The HPLC analysis proved that around half of the refined RBW consists of WE. The results established an efficient procedure for RBW preparation, which includes MAE with hexane, RBO refinement, winterisation, solvent fractionation and HPLC separation.     

酶法催化漆蜡合成漆蜡基异丙酯工艺研究

以脂肪酶为催化剂,催化漆蜡与异丙醇进行酯交换反应合成漆蜡基异丙酯。首先采用傅里叶红外光谱对合成产物进行结构表征,然后采用单因素试验和正交试验对酯交换反应条件进行了优化,并对最佳条件下合成的漆蜡基异丙酯的组成进行了GC-MS分析。结果表明:在脂肪酶催化下,漆蜡可与异丙醇反应生成目标产物; Novozyme 435脂肪酶催化酯交换反应的最佳工艺条件为醇蜡比4∶1、脂肪酶加量10 g/L、反应温度55℃、反应时间36 h,在此条件下酯交换率为86. 7%,漆蜡基异丙酯的酸价(KOH)为3. 28 mg/g;漆蜡基异丙酯主要由棕榈酸异丙酯(73. 64%)、油酸异丙酯(19. 39%)、硬脂酸异丙酯(6. 15%)和亚油酸异丙酯(0. 82%)组成。     

浅谈蜡烛的生产及应用

蜡烛作为一种照明工具在人们日常生活中的应用历史非常悠久,而随着科技进步,现在蜡烛更多的是应用在宗教、艺术等方面。综述了国内外蜡烛的起源,对蜡烛的原料、制作成型工艺及出现的特种蜡烛进行归纳,并对蜡烛在其他领域中的应用进行论述,最后对蜡烛的发展进行了展望,提出蜡烛行业的发展要注重环保且应拓展其应用领域。