O desenvolvimento de formulações cosméticas multifuncionais tem sido cada vez mais crescente na indústria cosmética. A elaboração de uma formulação que contém diferentes ativos com propósitos diferentes podendo agir sinergicamente, muitas vezes, confere resultados cosméticos eficazes e até mesmo terapêuticos ao usuário. Nesta pesquisa foram desenvolvidas emulsões cosméticas apresentando formação de fases líquido cristalinas à base de manteiga de cupuaçu (Theobroma grandiflorum), manteiga de cacau (Theobroma cacau), o agente hidratante Hidraskin? e aditivos estabilizantes tais como álcool cetoestearílico, lanolina polietoxilada e carbômero. O desenvolvimento das formulações deu-se pelo método de inversão de fases. Estas foram caracterizadas quanto à formação de mesofases líquido cristalinas e avaliadas quanto à estabilidade física. Foram selecionadas quatro emulsões, duas com manteiga de cupuaçu (com e sem Hidraskin?) e duas com manteiga de cacau (com e sem Hidraskin?) que apresentaram maior estabilidade física e formação de fases líquido-cristalinas mais abundante. A adição do ativo hidratante (Hidraskin?) não alterou as características morfológicas das fases líquido cristalinas, identificadas como fase lamelar e a adição de lanolina polietoxilada como aditivo estabilizante promoveu maior estabilidade fisico-química das emulsões, principalmente quando submetidas à temperaturas em torno de 40ºC também sem alteração das fases líquido cristalinas. / Development of multifunctional cosmetic formulations has been growing each day in cosmetic industry. Elaboration of formulations, which presents many actives with different purposes acting together, many times give good and therapeutic results to customers. In this research cosmetic emulsions with liquid crystals were developed based on cupuaçu (Theobroma grandiflorum) or (Theobroma cacau) butter, Hidraskin? as a moisturizer active and actives for stabilization such as cetostearil alcohol, poliethoxilated lanolin and carbomer. Formulations were prepared by the Emulsion Phase Inversion method and characterized on the liquid crystal assembly and evaluated for physical stability. Four emulsions were chosen, two formulated with cupuaçu butter (one with and the other without Hidraskin?) and two with cocoa butter (one with and the other without Hidraskin?), which presented the highest amount of liquid crystals. Addition of Hidraskin? did not change the morphological aspects of liquid crystals, identified as lamellas. Also addition of polyethoxilatted lanolin increased the physical stability of all emulsions prepared, especially when they were submitted to increase of temperature (40ºC).

Butter and milk fat from different composition and quality raw, peculiarities of production technology, and influence for butter in join-stock “ Kauno pienas” Laura Lazdauskienė, GT fakultetas VI kurso studentė Mokslinio darbo vadovas dr.Doc.Kazimieras Pauliukas Introduction A main problem of join-stock is production realization. The company purpose – to extend products assortment and reform their quality, likewise to improve process of technology. Methods. Work accomplished join-stock Company “ Kauno pienas”. Milk was investigated in chemical and microbiology laboratories. The date about milk composition and quality were compared with enterprise “ Pieno tyrimai “. The main indicators of milk quality ( fat, proteins, lactose) a milk quality indicators ( somatic cell count, total bacterial contamination ) have influence for butter production. Results and discussion. At most, influences for butter production have fats, which vary in milk. The fat amount in milk is major in wintertime, in summer time is lesser. Influence for amount fats has triglyceride in milk. During wintertime, their amount increase and fat amount in milk likewise increase. The consistence of make butter in wintertime is solid and grain, in summertime – soft. Given a major fat amount in milk, less remain in skinny milk. Somatic cell count and total bacterial contamination has influence for butter quality. This indicator was compared with average of republic. It was noticed, that this indicator during five... [to full text]

O desenvolvimento de formulações cosméticas multifuncionais tem sido cada vez mais crescente na indústria cosmética. A elaboração de uma formulação que contém diferentes ativos com propósitos diferentes podendo agir sinergicamente, muitas vezes, confere resultados cosméticos eficazes e até mesmo terapêuticos ao usuário. Nesta pesquisa foram desenvolvidas emulsões cosméticas apresentando formação de fases líquido cristalinas à base de manteiga de cupuaçu (Theobroma grandiflorum), manteiga de cacau (Theobroma cacau), o agente hidratante Hidraskin? e aditivos estabilizantes tais como álcool cetoestearílico, lanolina polietoxilada e carbômero. O desenvolvimento das formulações deu-se pelo método de inversão de fases. Estas foram caracterizadas quanto à formação de mesofases líquido cristalinas e avaliadas quanto à estabilidade física. Foram selecionadas quatro emulsões, duas com manteiga de cupuaçu (com e sem Hidraskin?) e duas com manteiga de cacau (com e sem Hidraskin?) que apresentaram maior estabilidade física e formação de fases líquido-cristalinas mais abundante. A adição do ativo hidratante (Hidraskin?) não alterou as características morfológicas das fases líquido cristalinas, identificadas como fase lamelar e a adição de lanolina polietoxilada como aditivo estabilizante promoveu maior estabilidade fisico-química das emulsões, principalmente quando submetidas à temperaturas em torno de 40ºC também sem alteração das fases líquido cristalinas. / Development of multifunctional cosmetic formulations has been growing each day in cosmetic industry. Elaboration of formulations, which presents many actives with different purposes acting together, many times give good and therapeutic results to customers. In this research cosmetic emulsions with liquid crystals were developed based on cupuaçu (Theobroma grandiflorum) or (Theobroma cacau) butter, Hidraskin? as a moisturizer active and actives for stabilization such as cetostearil alcohol, poliethoxilated lanolin and carbomer. Formulations were prepared by the Emulsion Phase Inversion method and characterized on the liquid crystal assembly and evaluated for physical stability. Four emulsions were chosen, two formulated with cupuaçu butter (one with and the other without Hidraskin?) and two with cocoa butter (one with and the other without Hidraskin?), which presented the highest amount of liquid crystals. Addition of Hidraskin? did not change the morphological aspects of liquid crystals, identified as lamellas. Also addition of polyethoxilatted lanolin increased the physical stability of all emulsions prepared, especially when they were submitted to increase of temperature (40ºC).

Orientador: Lireny Aparecida Guaraldo Gonçalves / Dissertação (mestrado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos / Made available in DSpace on 2018-08-21T23:51:40Z (GMT). No. of bitstreams: 1 Oliveira_IngridFrancode_M.pdf: 12512639 bytes, checksum: 63474efdec388007cba17547f09ce8c9 (MD5) Previous issue date: 2013 / Resumo: Gorduras equivalentes de manteiga de cacau (CBEs) são utilizadas nas formulações de chocolates, substituindo parte da manteiga de cacau (MC). Embora as CBEs sejam compatíveis com a MC é importante um estudo detalhado a fim de se conhecer as propriedades de cristalização, fusão e estabilidade dos cristais, uma vez que as mesmas alteram a qualidade dos chocolates. Este estudo objetivou aumentar o conhecimento sobre CBEs e propor alteração do comportamento de fusão e cristalização de uma CBE escolhida. Sendo assim, foram caracterizadas quatro CBEs, com base em uma MC usada como padrão. As análises utilizadas para a caracterização foram índices de qualidade e de identidade, composição em ácidos graxos, índice de iodo, índice de saponificação, ponto de fusão, teor de sólidos por Ressonância Magnética Nuclear (RMN), isoterma de cristalização a 17,5°C por RMN, eventos de cristalização por Calorimetria Diferencial de Varredura (DSC), eventos de fusão por DSC em quatro tempos de armazenamento a 25°C (0, 4, 8 e 24 horas) e análise por difração de Raios-X. Adicionou-se 0,3% de triestearato de sorbitana (STS) às CBEs e o efeito do STS foi avaliado por meio de isotermas a 17,5°C, eventos de fusão por DSC em quatro tempos de armazenamento a 25°C (0, 4, 8 e 24 horas) e análise por difração de Raios-X. Ao final do estudo, foram elaboradas três formulações de chocolate: chocolate com 12% de MC, chocolate com 12% de CBE e chocolate com 12% de CBE com adição de 0,3% STS. Os chocolates foram avaliados quanto à viscosidade plástica, limite de fluidez, evento de fusão, tensão de ruptura (snap test) e microscopia eletrônica de varredura (MEV). A MC e as CBEs estudadas apresentaram-se dentro dos padrões de qualidade e identidade e os teores de ácidos graxos e triacilgliceróis analisados individualmente diferiram, destacando que as CBEs apresentaram maiores discrepâncias nos teores de POP (1, 3 palmitoil oleoil glicerol) e SOS (1,3 estearoil oleoil glicerol). As amostras apresentaram diferentes comportamentos de fusão, cristalização, estabilização e polimorfismo. O uso de STS promoveu elevação das curvas de cristalização a 17,5°C acarretando em perfis mais similares ao da MC em duas CBEs, embora não tenha alterado o polimorfo final das amostras após a estabilização. O uso de 0,3% STS em chocolate promoveu elevação do snap, embora não tenha sido verificada alteração na viscosidade plástica e no limite de fluidez dos chocolates. Diferentes estruturas foram visualizadas nas imagens realizadas em MVE / Abstract: Cocoa butter equivalent (CBEs) are used in chocolate formulations, replacing part of the cocoa butter (CB). Although there is compatibility between CBEs and cocoa butter, it is important a detail study that aims to know the properties of crystallization, melting and stability of the crystals, once it modifies the quality of the chocolate. This study intends to increase knowledge of CBEs and modify the melting and crystallization behavior of a selected CBE. Present study characterized and differentiated four CBEs and a standard CB. Analyzes used for the characterization and differentiation were free fatty acids, peroxide value, fatty acid composition, iodine value, saponification value, melting point, solid fat content by Nuclear Magnetic Resonance (NMR), isothermal crystallization at 17.5 ° C by NMR, crystallization events by Differential Scanning Calorimetry (DSC), fusion events by DSC during storage in four times at 25 ° C (T0 ¿ 0 hour, T1 ¿ 4 hours, T2 - T3 and 8 hours - 24 hours) and analysis by X-rays diffraction. It was added to CBE 0.3% tristearate sorbitan (STS) and the effect of STS addiction was evaluated by isotherms at 17.5 ° C, fusion events by DSC at four times of storage at 25 °C (T0 ¿ 0 hour, T1 ¿ 4 hours, T2 - 8 hours and T3 - 24 hours ) and analysis by X-rays diffraction. At the end of the study, three formulations of chocolates were prepared: chocolate with 12% CB, chocolate with 12% CBE and chocolate with 12% CBE and 0.3% STS. Chocolates were evaluated by plastic viscosity, shear stress, fusion event, texture (snap test) and scanning electron microscopy (SEM). The CB and CBEs studied were within the standards of quality and identity and fatty acids and triacylglycerols analyzed individually differed, emphasizing that the CBEs had differences in the levels of POP (palmitoil oleoil glycerol) and SOS (stearoyl oleoyl glycerol). The samples showed different behaviors melting, crystallization, stabilization and polymorphism. The use of STS caused increase of the crystallization curves at 17.5 ° C resulting in profiles most similar to the CB in two CBEs, although not changed polymorph end of the samples after equilibration. The use of 0.3% STS in chocolate increased the snap, though not verified change in plastic viscosity and fluidity limit of chocolates. Different structures were visualized in the images of SEM / Mestrado / Tecnologia de Alimentos / Mestra em Tecnologia de Alimentos

Master of Science / Food Science Institute - Animal Science & Industry / Kelly J. K. Getty / Fats and oils are an important topic in the margarine and spreads industry. The selection of these ingredients can be based on many factors including flavor, functionality, cost, and health aspects. In general, fat is an important component of a healthy diet. Fat or oil provides nine calories per gram of energy, transports essential vitamins, and is necessary in cellular structure. Major shifts in consumption of fats and oils through history have been driven by consumer demand. An example is the decline in animal fat consumption due to consumers’ concern over saturated fats. Also, consumers’ concern over the obesity epidemic and coronary heart disease has driven demand for new, lower calorie, nutrient-rich spreads products. Fats and oils can be separated into many different subgroups. “Fats” generally refer to lipids that are solid at room temperature while “oils” refer to those that are liquid. Fatty acids can be either saturated or unsaturated. If they are unsaturated, they can be either mono-, di-, or poly-unsaturated. Also, unsaturated bonds can be in the cis or trans conformation. A triglyceride, which is three fatty acids esterified to a glycerol backbone, can have any combination of saturated and unsaturated fatty acids. Triglycerides are the primary components of animal and vegetable fats and oils. The ratio of saturated to unsaturated fatty acids in these fats and oils has a great impact on their functionality. Common fats and oils include butterfat, beef tallow, fish oils, soybean oil, rapeseed (canola) oil, corn oil, cottonseed oil, olive oil, sunflower oil, palm oil, palm kernel oil, coconut oil, linseed (flax) oil, and safflower oil. Typical fat and oil modification techniques include hydrogenation, interesterification, alternative hydrogenation, fractionation, blending, farm/field practices and genetic modification, and the use of fat replacers. There are many processing techniques that can be utilized in margarine and spreads production. The process can be optimized for each margarine or spreads product. There are many fats and oils in margarine and spreads formulations. Familiarity with commonly used fats and oils in regards to availability, cost, nutrition, chemistry, and functionality are important when creating a cost-effective, functional margarine or spreads product.

The thesis provides a background on crystallisation, the effects of applied fields and summarises the techniques used for characterisation and analysis. The study of applied magnetic fields was carried out on three crystallising systems (a) sucrose, (b) lactose and (c) cocoa butter. Both sucrose and lactose were crystallised from aqueous solutions in incubators at 50°C in applied magnetic fields and the resulting crystals compared to the those obtained under zero field conditions. The results for the sucrose study where the magnetic treatment was carried out under static, dynamic pumped and dynamic syphoned conditions domonstrated that changes in phase, crystallinity, morphology and microcrystallinity were a result of the applied magnetic fields and additional strongly bound water was found to be present within the sucrose crystals most likely to be sucrose hydrates. The resulting sucrose crystals were dependant on the type of field applied, the purity of the sucrose solution and the residence time within the applied field. The lactose study under static conditions provided similar results concluding that applied fields resulted in a more controlled crystallisation resulting in increased crystal size, increased crystallinity and changes in morphology. Crystallisation of cocoa butter from the melt, under normal production conditions in applied fields, resulted in changes in morphology and the time taken to reach optimum tempering which were dependant on the type of applied field and the residence time in the applied field.

There is accumulating evidence on differences in the link between types of dairy products and cardio-metabolic health, but inconsistent findings limit the field. In my PhD project, I undertook an epidemiological investigation comprising inter-related but distinct themes evaluating aspects of nutritional, molecular and genetic epidemiology to advance scientific understanding. I undertook research to describe dairy consumption patterns over time by evaluating nationally-representative data of the United Kingdom National Diet and Nutrition Survey. I observed significant time trends for specific dairy types and groups, which were different among different groups of people e.g. adults younger than 65 years or elderly people. Using data from the large Fenland (n~12,000) and EPIC Norfolk (n~25,000) studies, I investigated associations of total and types of dairy consumption with markers of metabolic risk and adiposity as potential pathways to cardio-metabolic disease. The analyses showed differential associations of dairy types and groups mainly with markers of adiposity and lipidaemia. I explored the potential of objective markers to assess dairy consumption, by examining metabolomics profiles and blood fatty acids to identify a set of biomarkers predicting dairy consumption and prospective associations of the identified biomarkers with type 2 diabetes risk. I was able to develop and validate metabolite scores reflecting consumption of some dairy products and observed inverse associations between some of these scores and type 2 diabetes incidence. I analysed genetic determinants of dairy consumption, using a genome-wide association study in the UK Biobank (n~500,000) and identified single nucleotide polymorphisms predicting milk, cheese and total dairy consumption. Overall, this PhD work contributed towards (1) a more precise description of dairy consumption patterns in the UK, (2) hypothesis formulation for potential biological pathways linking to cardio-metabolic disease, (3) discovery of metabolite scores as potential dairy biomarkers and (4) hypothesis formulation for potential genetic predictors of dairy consumption.

Over the years the demand for butter in Canada has decreased resulting in a surplus of butter. In 1965 the per capita consumption of butter in Canada was 8.23 Kg which decreased by about 70% to 2.66 Kg in 1994. Previous research indicates that consumers are switching from butter to margarine due to concerns about heart disease and high cholesterol levels in butter. Therefore, a market study was conducted in Montreal to estimate the potential demand for a new product called "modified" butter which would create 50% less cholesterol in the body than regular butter. When the concept of "modified" butter was introduced, out of 157 respondents about 80% of the respondents indicated that they would buy "modified" butter. Also, the total quantity of margarine demanded in a month decreased by 47% and the regular butter demand decreased by 85%. The market share of "modified" butter comes to about 67%. The average of the price that the consumers are willing to pay for a kilogram of "modified" butter is $7.50. A detailed cost analysis shows that the production cost of ``modified'' butter at the experimental level is high, but the average costs show a decreasing trend when the scale of production is increased. If the economies of scale were to continue along the derived cost curves, 7 tons of "modified" butter would have to be produced to reach the break-even point of $7.50/Kg cost of production. This shows the industrial potential of producing large quantities of ``modified'' butter by taking advantage of the economies of scale. Furthermore, the overall sales of butter (regular butter plus ``modified'' butter) would increase by about 25 % which would boost the consumption of butter in Canada.

The production of biodiesel from a butter factory effluent was the main focus of the study. The alkali transesterification reaction was used to produce the biodiesel. The effect of the temperature, alcohol to oil molar ratio, catalyst concentration and the reaction time was investigated to determine the optimal reaction conditions. The reaction temperature varied from 45 °C to 65 °C with a 5 °C increment. The alcohol to oil molar ratio varied from 3:1 to 8:1 with an increment of 1:1. The experiments with varying catalyst load were carried out at 0.8 wt%, 1.0 wt% and 1.2wt%. The reaction time was kept constant at 120 minutes, but samples of the reaction mixture were taken at 10 minute intervals. The optimal reaction conditions according to the results were 50 °C, 6:1 alcohol to oil molar ratio, 1.0 to 1.2 wt% catalyst loads and a reaction time of 60 to 90 minutes. The optimal temperature was also the maximum temperature since a further increase in temperature lowered the ester content. Increasing the alcohol to oil molar ratio above 6:1 had no effect on the ester content. The increase in catalyst load decreased the time needed for the reaction to reach equilibrium. The purification process was also investigated. The biodiesel was washed with water, Magnesol® DSOLTM and Purolite® PD-206. The Magnesol® D-SOLTM was the best method for lowering the water content and the acid value of the fuel. A Magnesol® D-SOLTM content of 1.0 wt% was mixed with the biodiesel for 30 minutes in order to lower the water content and the acid value to below the maximum limit. A kinetic model for the biodiesel reaction was developed. The model was based on the second order reversible reaction. The temperature range for the model is from 45 °C to 55 °C. The forward reaction was found to be exothermic with an endothermic reverse reaction. The activation energy for the exothermic forward reaction varied between 9.478 and 26.937 kJ/mol while the activation energy for the endothermic reverse reaction varied between 74.161 and 136.433 kJ/mol for the reactions with a catalyst load of 1.2 wt%. The biodiesel was tested according to the SANS 1935:2011 standard. The biodiesel did not meet all the requirements of the standard. The flash point, sulphur content, carbon residue, oxidation stability, free glycerol, total glycerol and cold filter plugging point did not meet the specification of SANS 1935:2011. The biodiesel should be blended with mineral diesel if it is to be used commercially. The butter factory effluent can be used as a feedstock for the production of biodiesel. / Thesis (MIng (Chemical Engineering))--North-West University, Potchefstroom Campus, 2013.

The production of biodiesel from a butter factory effluent was the main focus of the study. The alkali transesterification reaction was used to produce the biodiesel. The effect of the temperature, alcohol to oil molar ratio, catalyst concentration and the reaction time was investigated to determine the optimal reaction conditions. The reaction temperature varied from 45 °C to 65 °C with a 5 °C increment. The alcohol to oil molar ratio varied from 3:1 to 8:1 with an increment of 1:1. The experiments with varying catalyst load were carried out at 0.8 wt%, 1.0 wt% and 1.2wt%. The reaction time was kept constant at 120 minutes, but samples of the reaction mixture were taken at 10 minute intervals. The optimal reaction conditions according to the results were 50 °C, 6:1 alcohol to oil molar ratio, 1.0 to 1.2 wt% catalyst loads and a reaction time of 60 to 90 minutes. The optimal temperature was also the maximum temperature since a further increase in temperature lowered the ester content. Increasing the alcohol to oil molar ratio above 6:1 had no effect on the ester content. The increase in catalyst load decreased the time needed for the reaction to reach equilibrium. The purification process was also investigated. The biodiesel was washed with water, Magnesol® DSOLTM and Purolite® PD-206. The Magnesol® D-SOLTM was the best method for lowering the water content and the acid value of the fuel. A Magnesol® D-SOLTM content of 1.0 wt% was mixed with the biodiesel for 30 minutes in order to lower the water content and the acid value to below the maximum limit. A kinetic model for the biodiesel reaction was developed. The model was based on the second order reversible reaction. The temperature range for the model is from 45 °C to 55 °C. The forward reaction was found to be exothermic with an endothermic reverse reaction. The activation energy for the exothermic forward reaction varied between 9.478 and 26.937 kJ/mol while the activation energy for the endothermic reverse reaction varied between 74.161 and 136.433 kJ/mol for the reactions with a catalyst load of 1.2 wt%. The biodiesel was tested according to the SANS 1935:2011 standard. The biodiesel did not meet all the requirements of the standard. The flash point, sulphur content, carbon residue, oxidation stability, free glycerol, total glycerol and cold filter plugging point did not meet the specification of SANS 1935:2011. The biodiesel should be blended with mineral diesel if it is to be used commercially. The butter factory effluent can be used as a feedstock for the production of biodiesel. / Thesis (MIng (Chemical Engineering))--North-West University, Potchefstroom Campus, 2013.