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)]
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)]
Ben Zion Ginzburg, Margaret Binzburg, Nissim Garti, Yoel Sasson, MR BLOCH, Asher Porath, and Zvi. Goldman. 1981. “Oils from algae.” South Africa (80-3997). Abstract
Dunaliella parva Was cultured in brine from seawater, with added nutrients, and extd. with benzene to produce an oil similar to petroleum. Thus, 300 g algae (dry wt.) in 200 mL water were extd. with 200 mL benzene at 40° for 6 h. The org. layer contained 7.2 g oil with a caloric value of 9.9 cal/g. The moist cells were autoclaved with 200 mL benzene at 300° under 200 bars for 2 h. An addnl. 15.1 g oil was extd. with a caloric value of 8.4 cal/g. [on SciFinder(R)]
Nissim Garti and Vered. Kaufman. 1979. “Emulsions of essential oils for citrus beverages.” Israel (IL58111A). Abstract
Cloudy emulsions of citrus peel oil for citrus beverage manuf. may be prepd. by mixing the oil with emulsifying agents, gums, thickening agents, and other additives. Thus, 3.91 g Span 20 [1338-39-2] and 1.09 g Tween 80 [9005-65-6] were mixed with 0.5 g TiO2, 0.025 g xanthan gum [11138-66-2], and 84.47 g water and heated to 70°. Then 10 g orange oil was added and the mixt. was passed 5 times through a colloid mill to give a cloudy emulsion suitable for citrus beverage manuf. [on SciFinder(R)]
Nissim Garti, Yoel Sasson, Ben Zion Ginzburg, and Moshe R Bloch. 1979. “Conversion of halophilic algae into extractable oil. 2. Pyrolysis of proteins.” Israel 56851,57712 . Abstract
The pyrolysis reactions with different solvents and reagents of proteins, e.g., albumin, soya protein, lysozyme [9001-63-2] and algae protein, show no significant differences between the behavior of proteins. The reactions yield rather low conversions in the presence of water in spite of the existence of carbonates and catalysts, e.g. NiSO4. The presence of C6H6 [71-43-2] improves the yield, and the presence of a mixt. of K-Mg-Mn salts is beneficial for such a reaction. The N content of liq. oil decreases in the presence of carbonates and other catalysts. The max. amt. of protein converted into liq. oil was 27 wt.% for algae proteins contg. 5.7 wt.% N. The existence of impurities does not affect the yield which is similar to that obtained from pure proteins. The behavior of the proteins under different temps. and in various reaction mixts. is very similar to that found with algae. [on SciFinder(R)]
Yuval Halpern and Nissim. Garti. 1974. “Production of diarylmercury compounds.” Israel 45319. Abstract
A high yield recyclization and pollution free process for the manuf. of diarylmercury compds. is described. The new process enables saving of starting materials and recovery of Hg. [on SciFinder(R)]