{"id":{"repo_id":"uiuc","oai_identifier":"oai:www.ideals.illinois.edu:2142/22110"},"canonical_url":"https://search.dev.ndltd.org/etd/uiuc/oai:www.ideals.illinois.edu:2142/22110","repository":{"repo_id":"uiuc","name":"University of Illinois - Urbana-Champaign","base_url":"https://www.ideals.illinois.edu/oai-pmh"},"display":{"title":"The analysis of the non-volatile components of heated fatty acid esterified propoxylated glycerols","abstract":"\"EPG-08 oleate, triolein, EPG-08 linoleate and trilinolein, with and without antioxidants, were heated separately in a deep-fat-fryer at 190$\\sp\\circ$C for 12 hr/day until the polymer content was $\\ge$ 20%. EPG-08 oleate (modified low-to-noncaloric triacylglycerol (TAG)) reached 20% polymer formation after 33.0 hr, triolein (normal TAG) after 51.1 hr, EPG-08 linoleate (modified TAG) after 21.4 hr, trilinolein (normal TAG) after 22.8 hr, EPG-08 oleate with antioxidant after 22.8 hr, triolein with antioxidant after 32.2 hr, EPG-08 linoleate with antioxidant after 19.9 hr and trilinolein with antioxidant after 16.7 hr. All of the oils showed increases in % polymer, free fatty acids, total acids, total aldehydes, food oil sensor readings, and red and yellow color during heating, while peroxides decreased. Heated oils, with antioxidants, were fractionated with supercritical carbon dioxide into relatively pure (approximately 85%) monomeric and dimeric TAG fractions for further analysis. $\\sp{13}$C nuclear magnetic resonance (NMR) analysis of fractionated dimer TAG samples indicated peaks at 107-108, 67-68 and 23.8 ppm, which were distinct from monomer TAG. These peaks were present in both the \"\"normal\"\" and \"\"modified\"\" oil samples indicating the presence of the polyol backbone was not necessarily for the formation of dimer bonds between TAG molecules. Thus, it would appear that dimers formed in the fatty acid portion of the molecule as opposed to the polyol portion, however, the exact location could not be determined from NMR. Gas chromatography/mass spectrometry (GC/MS) of the fractionated dimeric fatty acid methyl ester indicated that the fatty acid portion of the molecule was involved in dimer formation for both the \"\"normal\"\" and \"\"modified\"\" oils. Supercritical fluid chromatography (SFC) of EPG-08 oleate with antioxidant indicated that the % fatty acid methyl ester (FAME) concentration decreased 20% from day 0 to day 2 (24 hr) relative to the polyol concentration, while the polyol concentration decreased 11% for the same period. The % FAME concentration for EPG-08 linoleate decreased 25% from day 0 to day 2 (24 hr), while the polyol concentration increased relative to the FAME concentration. The polyol concentration increased due to the loss of volatiles through FA decomposition.\"","abstract_html":""EPG-08 oleate, triolein, EPG-08 linoleate and trilinolein, with and without antioxidants, were heated separately in a deep-fat-fryer at 190$\\sp\\circ$C for 12 hr/day until the polymer content was $\\ge$ 20%. EPG-08 oleate (modified low-to-noncaloric triacylglycerol (TAG)) reached 20% polymer formation after 33.0 hr, triolein (normal TAG) after 51.1 hr, EPG-08 linoleate (modified TAG) after 21.4 hr, trilinolein (normal TAG) after 22.8 hr, EPG-08 oleate with antioxidant after 22.8 hr, triolein with antioxidant after 32.2 hr, EPG-08 linoleate with antioxidant after 19.9 hr and trilinolein with antioxidant after 16.7 hr. All of the oils showed increases in % polymer, free fatty acids, total acids, total aldehydes, food oil sensor readings, and red and yellow color during heating, while peroxides decreased. Heated oils, with antioxidants, were fractionated with supercritical carbon dioxide into relatively pure (approximately 85%) monomeric and dimeric TAG fractions for further analysis. $\\sp{13}$C nuclear magnetic resonance (NMR) analysis of fractionated dimer TAG samples indicated peaks at 107-108, 67-68 and 23.8 ppm, which were distinct from monomer TAG. These peaks were present in both the ""normal"" and ""modified"" oil samples indicating the presence of the polyol backbone was not necessarily for the formation of dimer bonds between TAG molecules. Thus, it would appear that dimers formed in the fatty acid portion of the molecule as opposed to the polyol portion, however, the exact location could not be determined from NMR. Gas chromatography/mass spectrometry (GC/MS) of the fractionated dimeric fatty acid methyl ester indicated that the fatty acid portion of the molecule was involved in dimer formation for both the ""normal"" and ""modified"" oils. Supercritical fluid chromatography (SFC) of EPG-08 oleate with antioxidant indicated that the % fatty acid methyl ester (FAME) concentration decreased 20% from day 0 to day 2 (24 hr) relative to the polyol concentration, while the polyol concentration decreased 11% for the same period. The % FAME concentration for EPG-08 linoleate decreased 25% from day 0 to day 2 (24 hr), while the polyol concentration increased relative to the FAME concentration. The polyol concentration increased due to the loss of volatiles through FA decomposition."","abstract_has_math":true,"creators":["Hansen, Steven Lee"],"institution":"University of Illinois at Urbana-Champaign","degree_name":"Ph.D.","degree_level":"Dissertation","degree_discipline":"Food Science and Human Nutrition","degree_department":null,"school":null,"contributors":["Artz, William E."],"advisors":[],"committee_chairs":[],"committee_members":[],"year":2011,"date_issued":"2011-05-07T13:29:16Z","date_published":"2011-05-07T13:29:16Z","updated_at":"2026-07-22T22:25:19Z","subjects":["Agriculture, Food Science and Technology"],"languages":["eng"],"rights":["Copyright 1995 Hansen, Steven Lee"],"rights_urls":[],"identifier_entries":[{"key":"dc:identifier","label":"Identifier","values":["AAI9543602","(UMI)AAI9543602"],"render_values":[{"text":"AAI9543602","href":null,"code":true},{"text":"(UMI)AAI9543602","href":null,"code":true}]}]},"links":{"outbound_url":"http://hdl.handle.net/2142/22110","outbound_label":"Handle","outbound_source":"dc:identifier"},"metadata_groups":[{"id":"people","label":"People","entries":[{"key":"dc:contributor","label":"Contributor","values":["Artz, William E."]},{"key":"dc:creator","label":"Author","values":["Hansen, Steven Lee"]}]},{"id":"academic_context","label":"Academic Context","entries":[{"key":"dc:date","label":"Dc Date","values":["2011-05-07T13:29:16Z","10000-01-01","1995"]},{"key":"dc:type","label":"Dc Type","values":["text"]},{"key":"thesis:degree_discipline","label":"Discipline","values":["Food Science and Human Nutrition"]},{"key":"thesis:degree_level","label":"Degree Level","values":["Dissertation"]},{"key":"thesis:degree_name","label":"Degree Name","values":["Ph.D."]},{"key":"thesis:institution_name","label":"Thesis Institution Name","values":["University of Illinois at Urbana-Champaign"]}]},{"id":"subjects_keywords","label":"Subjects and Keywords","entries":[{"key":"dc:subject","label":"Dc Subject","values":["Agriculture, Food Science and Technology"]}]},{"id":"language_rights","label":"Language and Rights","entries":[{"key":"dc:language","label":"Dc Language","values":["eng"]},{"key":"dc:rights","label":"Dc Rights","values":["Copyright 1995 Hansen, Steven Lee"]}]},{"id":"identifiers","label":"Identifiers","entries":[{"key":"dc:identifier","label":"Identifier","values":["AAI9543602","(UMI)AAI9543602","http://hdl.handle.net/2142/22110"]}]},{"id":"additional","label":"Additional Metadata","entries":[{"key":"dc:description","label":"Description","values":["\"EPG-08 oleate, triolein, EPG-08 linoleate and trilinolein, with and without antioxidants, were heated separately in a deep-fat-fryer at 190$\\sp\\circ$C for 12 hr/day until the polymer content was $\\ge$ 20%. EPG-08 oleate (modified low-to-noncaloric triacylglycerol (TAG)) reached 20% polymer formation after 33.0 hr, triolein (normal TAG) after 51.1 hr, EPG-08 linoleate (modified TAG) after 21.4 hr, trilinolein (normal TAG) after 22.8 hr, EPG-08 oleate with antioxidant after 22.8 hr, triolein with antioxidant after 32.2 hr, EPG-08 linoleate with antioxidant after 19.9 hr and trilinolein with antioxidant after 16.7 hr. All of the oils showed increases in % polymer, free fatty acids, total acids, total aldehydes, food oil sensor readings, and red and yellow color during heating, while peroxides decreased. Heated oils, with antioxidants, were fractionated with supercritical carbon dioxide into relatively pure (approximately 85%) monomeric and dimeric TAG fractions for further analysis. $\\sp{13}$C nuclear magnetic resonance (NMR) analysis of fractionated dimer TAG samples indicated peaks at 107-108, 67-68 and 23.8 ppm, which were distinct from monomer TAG. These peaks were present in both the \"\"normal\"\" and \"\"modified\"\" oil samples indicating the presence of the polyol backbone was not necessarily for the formation of dimer bonds between TAG molecules. Thus, it would appear that dimers formed in the fatty acid portion of the molecule as opposed to the polyol portion, however, the exact location could not be determined from NMR. Gas chromatography/mass spectrometry (GC/MS) of the fractionated dimeric fatty acid methyl ester indicated that the fatty acid portion of the molecule was involved in dimer formation for both the \"\"normal\"\" and \"\"modified\"\" oils. Supercritical fluid chromatography (SFC) of EPG-08 oleate with antioxidant indicated that the % fatty acid methyl ester (FAME) concentration decreased 20% from day 0 to day 2 (24 hr) relative to the polyol concentration, while the polyol concentration decreased 11% for the same period. The % FAME concentration for EPG-08 linoleate decreased 25% from day 0 to day 2 (24 hr), while the polyol concentration increased relative to the FAME concentration. The polyol concentration increased due to the loss of volatiles through FA decomposition.\"","Made available in DSpace on 2011-05-07T13:29:16Z (GMT). No. of bitstreams: 2 license.txt: 4922 bytes, checksum: 910b249b4beec47e7ab768910c8f966f (MD5) 9543602.pdf: 13686315 bytes, checksum: 93aee81df86e471cbc5615b969424b12 (MD5) Previous issue date: 1995","Item marked as restricted to the 'UIUC Users [automated]' Group (id=2) by Howard Ding (hding2@illinois.edu) on 2011-05-07T14:55:23Z Item is restricted indefinitely.","Restriction data tranferred 2014-07-01T11:25:49-05:00 Original Data Group with Access UIUC Users [automated] Release Date: none Reason: ETDs are only available to UIUC Users without author permission","ETDs are only available to UIUC Users without author permission","U of I Only"]},{"key":"dc:title","label":"Title","values":["The analysis of the non-volatile components of heated fatty acid esterified propoxylated glycerols"]}]}],"canonical_facts":{"dc:contributor":["Artz, William E."],"dc:creator":["Hansen, Steven Lee"],"dc:date":["2011-05-07T13:29:16Z","10000-01-01","1995"],"dc:description":["\"EPG-08 oleate, triolein, EPG-08 linoleate and trilinolein, with and without antioxidants, were heated separately in a deep-fat-fryer at 190$\\sp\\circ$C for 12 hr/day until the polymer content was $\\ge$ 20%. EPG-08 oleate (modified low-to-noncaloric triacylglycerol (TAG)) reached 20% polymer formation after 33.0 hr, triolein (normal TAG) after 51.1 hr, EPG-08 linoleate (modified TAG) after 21.4 hr, trilinolein (normal TAG) after 22.8 hr, EPG-08 oleate with antioxidant after 22.8 hr, triolein with antioxidant after 32.2 hr, EPG-08 linoleate with antioxidant after 19.9 hr and trilinolein with antioxidant after 16.7 hr. All of the oils showed increases in % polymer, free fatty acids, total acids, total aldehydes, food oil sensor readings, and red and yellow color during heating, while peroxides decreased. Heated oils, with antioxidants, were fractionated with supercritical carbon dioxide into relatively pure (approximately 85%) monomeric and dimeric TAG fractions for further analysis. $\\sp{13}$C nuclear magnetic resonance (NMR) analysis of fractionated dimer TAG samples indicated peaks at 107-108, 67-68 and 23.8 ppm, which were distinct from monomer TAG. These peaks were present in both the \"\"normal\"\" and \"\"modified\"\" oil samples indicating the presence of the polyol backbone was not necessarily for the formation of dimer bonds between TAG molecules. Thus, it would appear that dimers formed in the fatty acid portion of the molecule as opposed to the polyol portion, however, the exact location could not be determined from NMR. Gas chromatography/mass spectrometry (GC/MS) of the fractionated dimeric fatty acid methyl ester indicated that the fatty acid portion of the molecule was involved in dimer formation for both the \"\"normal\"\" and \"\"modified\"\" oils. Supercritical fluid chromatography (SFC) of EPG-08 oleate with antioxidant indicated that the % fatty acid methyl ester (FAME) concentration decreased 20% from day 0 to day 2 (24 hr) relative to the polyol concentration, while the polyol concentration decreased 11% for the same period. The % FAME concentration for EPG-08 linoleate decreased 25% from day 0 to day 2 (24 hr), while the polyol concentration increased relative to the FAME concentration. The polyol concentration increased due to the loss of volatiles through FA decomposition.\"","Made available in DSpace on 2011-05-07T13:29:16Z (GMT). No. of bitstreams: 2 license.txt: 4922 bytes, checksum: 910b249b4beec47e7ab768910c8f966f (MD5) 9543602.pdf: 13686315 bytes, checksum: 93aee81df86e471cbc5615b969424b12 (MD5) Previous issue date: 1995","Item marked as restricted to the 'UIUC Users [automated]' Group (id=2) by Howard Ding (hding2@illinois.edu) on 2011-05-07T14:55:23Z Item is restricted indefinitely.","Restriction data tranferred 2014-07-01T11:25:49-05:00 Original Data Group with Access UIUC Users [automated] Release Date: none Reason: ETDs are only available to UIUC Users without author permission","ETDs are only available to UIUC Users without author permission","U of I Only"],"dc:identifier":["AAI9543602","(UMI)AAI9543602","http://hdl.handle.net/2142/22110"],"dc:language":["eng"],"dc:rights":["Copyright 1995 Hansen, Steven Lee"],"dc:subject":["Agriculture, Food Science and Technology"],"dc:title":["The analysis of the non-volatile components of heated fatty acid esterified propoxylated glycerols"],"dc:type":["text"],"thesis:degree_discipline":["Food Science and Human Nutrition"],"thesis:degree_level":["Dissertation"],"thesis:degree_name":["Ph.D."],"thesis:institution_name":["University of Illinois at Urbana-Champaign"]},"updated_at":"2026-07-22T22:25:19Z"}