The Technical Literature of The Edible Oil Industry - Advances in

The Technical Literature of The Edible Oil Industry RICHARD NICHOLSEN

Downloaded by CORNELL UNIV on October 14, 2016 | http://pubs.acs.org Publication Date: June 17, 1954 | doi: 10.1021/ba-1954-0010.ch029

Archer-Daniels-Midland Co., 600 Roanoke Bldg., Minneapolis 2, Minn.

Chemical, food, and biochemical and nutritional journals contain technical literature on edible oils. The American Oil Chemists' Society publishes a monthly journal which contains an annual literature review. Publications on methods of sampling and testing are discussed as are abstracting services. The author recommends numerous books for specific information and a few for establishing a small technical library.

The technical literature of the edible oil industry can be divided conveniently into three broad classifications: the technology of the production and processing of animal and vegetable oils, the chemical composition and reactions of the oils, and biochemical and nutritional aspects. Of course there is much overlapping of the groups, and most journals in which technical articles are presented also publish papers dealing with other aspects of the food industry and with other totally unrelated subjects. Moreover, some of the most important publications i n the field of edible fats are as much concerned with inedible fats. This is not unfortunate, however, for i n many ways the technologies of the two types of products are similar, and various fats and oils are, to a certain extent, inter changeable. F o r example, soybean oil is one of the most important edible oils being con sumed today, yet i t is also one of the most important raw materials of the paint and var nish industry.

Scientific Journals U . S. There are occasional references to edible oil technology i n most of the chemical periodicals, for this is a field i n which there has been much investigation b y academic, industrial, and government scientists alike, and many of the reports are suitable for such publications as the Journal of the Amencan Chemical Society, Industnal and Engineering Chemistry, Analytical Chemistry, and the like. A n d magazines devoted to food processing, such as Food Engineering, Food Technology, and Food Research, frequently include articles of interest to edible fat processors. M o s t of the biochemical and nutritional aspects of the subject are dealt with i n the journals appropriate to those fields, such as the Journal of Biological Chemistry or the Journal of Nutrition. American Oil Chemists' Society. Although there is no publication devoted ex clusively to the field of edible fats, there is one very excellent American periodical devoted to the broader field of a l l fats and oils and related materials. This is the Journal of the Amencan Oil Chemists Society, which is now i n its thirty-fifth year of publication, initially as the Chemists' Section of the Cotton Oil Press. I n 1924 it was a quarterly called the Journal of Oil and Fat Industries, and i t became a monthly i n 1926. I n 1932 the name was changed to Oil and Soap; i n 1947 the present title was adopted. This magazine not only publishes technical papers presented at the society meetings or written specifically for publication, but also it includes each month 1

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LITERATURE RESOURCES Advances in Chemistry; American Chemical Society: Washington, DC, 1954.

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a thorough abstracting service which attempts to cover all technical publications dealing with fats and oils or related products. A n d each year the Literature Review Committee of the society summarizes the entire field of technical literature related to fats and oils with sufficient information about each item to enable readers to keep abreast of recent developments. The American O i l Chemists' Society contributes to the technical literature of the edible oil industry i n other ways besides the publication of its journal. I n 1949 i t spon sored a " Short Course on the Production and Processing of Edible F a t s " at the University of Illinois. The lectures were not only published i n the society's journal, but were also bound i n book form (2), Foreign. There are a number of foreign journals devoted to the field of fats and oils. Among the most important are Fette und Seifen i n Germany, Oleagineaux i n France, Olearia i n Italy, and Masloboino Zhirovae Delo i n Russia. A s i n America, many other technical journals carry articles of importance to the edible oil industry.

Methods for Sampling and Analysis Another most important contribution to the technical literature is the book, "Official and Tentative Methods of the American O i l Chemists Society" (1), which describes i n great detail methods of sampling and methods of analysis which are approved b y the soci ety. This book is published i n loose-leaf form, since additions and revisions are frequent. The society's committees on methods of analysis continue the never-ending job of trying to improve and simplify the procedures. The official methods are accepted as standard by most of the trade and are also recognized by other technical organizations, such as the AMERICAN CHEMICAL SOCIETY, the National Cottonseed Products Association, the N a tional Soybean Processors Association, and the American Association of Cereal Chemists. There are other organizations which publish specifications and standard methods of interest to the edible oils industry. F o r example, although the American Society for Testing Materials does not concern itself with edible oils as such, i t does have well known and highly respected specifications and methods of sampling and analysis for some of the semidrying oils which, as was pointed out earlier, are used i n the edible oil field as well as i n the industrial field (8). Likewise, the Association of Official Agricultural Chemists has authoritative methods which are published regularly (4). The United States Govern ment, as well as many of the states and foreign countries, publishes specifications which must be met b y suppliers; but usually these refer to official methods, such as those of the American O i l Chemists' Society or the American Society for Testing Materials. The official German methods are those of the Deutsche Gesellschaft fur Fettwissenschaft, formerly known a s ' Wizoff. " The British Standards Institute publishes the official meth ods of the British Society of Public Analysts, and also the methods of the International Fat Commission, which is a committee of the Union of Applied Chemistry. i

Publications of Technical and Trade Associations It is almost impossible to maintain a complete and up-to-date listing of the publica tions dealing with limited special fields within the edible oil industry. M a n y of these are sponsored by technical or trading associations. F o r example, there is the Cotton Gin and Oil Mill Press of the National Cottonseed Products Association, the Peanut Journal and Nut World of the National Peanut Council, the Soybean Digest of the American Soybean Association, the Bulletin of the Institute of Margarine Manufacturers, the Journal of Milk and Food Technology, the American Butter and Cheese Review, and the National Provisioner. In Canada there is Butterfat; i n Italy there is Olive Culture; and i n France there is the Bulletin of the International Office of the Cocoa and Chocolate Industry,

Government and Institutional Publications and Patents Maintaining a complete list of the publications of agriculture experiment stations and similar bulletins which frequently deal with edible oil products is just as difficult. M a n y agricultural colleges and governmental agencies, both i n this country and abroad, are LITERATURE RESOURCES Advances in Chemistry; American Chemical Society: Washington, DC, 1954.

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included i n this category. Also of importance are patents issued in this country and many foreign countries as well. These are particularly important sources of information about methods of extracting, refining, or otherwise processing edible oils, and they also cover many fat additives, particularly antioxidants.

Abstracts and Reviews A reference which must be mentioned b y anyone discussing almost any phase of the technical chemical literature is Chemical Abstracts. The most important sections con cerning the edible oil industry are those on " F a t s , F a t t y Oils, Waxes, and Detergents," "Biological Chemistry," and " F o o d s . " Fortunately, practically all of the varied sources of information on edible oils are covered b y Chemical Abstracts, Biological Abstracts, and the Report of the Literature Review Committee i n the Journal of the American Oil Chemists Society. Nutritional aspects are reviewed periodically in Nutrition Abstracts and Reviews, and i n the Journal of the Amencan Dietetic Association. The Department of Agriculture classifies much information, including that of foreign patents, into special ized groups, such as edible oils. The Quartermaster Food and Container Institute for the Armed Forces published a detailed bibliography on filing cards with particular em phasis on fat rancidity and its prevention by antioxidants; an index to this card system was published i n 1949 {27). A similar survey was published b y the Hormel Institute i n 1947 (21). The Field Information Agency, Technical reports ( F I A T reports) and the United States Technical Industrial Intelligence Committee reports, which came out of Germany after the war, have been gathered together and sujnmarized b y W . H . Goss in " T h e German Oilseed I n d u s t r y " (12). A useful commercial abstracting service which includes edible fat products is Fats, Oils and Detergents published i n loose-leaf form by Interscience Publishers.


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Scientific Meetings Papers of interest to those i n the edible o i l industry are presented frequently at AMERICAL CHEMICAL SOCIETY meetings, usually before the Division of Agricultural arid and Food Chemistry or the Division of Biological Chemistry, but occasionally at almost any of the other divisional meetings.

Books Technical information about edible fats and oils has developed so fast that usually only books published very recently are of value for more than historical purposes. One, which was almost the Bible of the oil chemist i n its day, and which is still of considerable value, particularly since i t describes i n some detail many of the less common fatty oils which are not mentioned b y most authors, is "Chemical Technology and Analysis of Oils, Fats, and Waxes" b y Lewkowitsch (20). This was first published i n 1895, but i t was revised several times, the latest revision being i n 1923, when it was published i n three volumes by M a c m i l l a n Co. A more recent book of somewhat the same type, but limited to vegetable oils, is " V e g e t a b l e Fats and O i l s " b y George S. Jamieson of the United States Department of Agriculture; the second edition was published i n 1943 as Number 58 of the AMERICAN CHEMICAL SOCIETY Monograph Series (17). There are several other volumes i n this series of interest to the edible o i l technologist including thé following: N o . 6, " T h e V i t a m i n s " b y H . C . Sherman and S. L . Smith (82); N o . 9, "Carotinoids and Related Pigments" b y Leroy S. Palmer (26) ; N o . 41, "Fundamentals of Dajry Science" b y A s sociates of L . A . Rogers (29); N o . 44, "Glycerol and the G l y c o l s " b y James W . Lawrie (19) ; N o . 93, "Biochemistry of F a t t y Acids and their Compounds, the L i p i d s " b y W . R . Bloor (8); N o . 110, " T h e Biochemistry of. Β V i t a m i n s " b y R , J . Williams, R . E . E a k i n , R . E . Beerstecker, and W . E . Shive, J r . (88); and N o . 112, "The Phosphatides" by Harold Wittcoff (40). y Probably one of the most useful recent books of a general nature is Industrial O i l and F a t Products" b y A l t o n E . Bailey (6). Despite its title, the book includes a wealjth LITERATURE RESOURCES Advances in Chemistry; American Chemical Society: Washington, DC, 1954.

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of information about edible oils and their processing. Two others of general usefulness, published i n Germany just before the war, are "Chemie und Technologie der Fette und Fettprodukte" b y Hefter Schoenfeld, (30) and Ubbelohde's Handbuch der Chemie und Technologie der Oele und F e t t e " b y L . Ubbelohde and H . Heller (84). A D u t c h book b y H . A . Boekenoogen " D e Scheikunde de Olien en V e t t e n " (9) is also general i n nature. A very recent book is "Properties of. the Principal Fats, F a t t y Oils, Waxes, F a t t y Acids, and.Their S a l t s " by M . P . Doss (11), and another very complete work is soon to be published i n England under the title, " F a t s and Oils, Their Chemistry, Tech nology, and Utilization." M a n y of the recent important books deal with a particular field of the broad subject of fats and oils. "The L i p i d s " by H . J . Deuel, J r . (10) is i n two volumes, the second of which is now i n preparation and will put particular emphasis on the biochemical and n u t r i tional aspects. "Continuous Processing of F a t s " by M . K . Schwitzer (81) is concerned with engineering problems and equipment. I t includes information about suitable ma terials of construction and lists the names of suppliers. "Oils, Fats, and F a t t y Food, Their Practical Examination" by K . A . Williams (87) obviously describes methods of testing and analysis. "Hydrogénation of F a t t y O i l s " by H . I. Waterman (86) obviously describes the important specialized technique of hydrogénation, but it also contains much information about other industrial processes as well. " T h e Chemical Constitution of Natural F a t s " b y T . P . Hilditch (14) contains much general information as well as a listing of the component acids of many of the natural fats and a description of the methods of determining the compositions. A new theory concerning fatty acid distribution i n fats is presented by A R . S. K a r t h a i n two volumes, "Studies on the Natural F a t s , " published privately b y the author i n 1951 i n India (18). " F a t t y Acids and Their Derivatives" b y A . W . Ralston (28) and " F a t t y A c i d s " b y K . S. M a r k l e y (22) give much background information of value to the edible oil technologist, although most of the derivatives to which Ralston refers are inedible materials. There are a number of recent books which are concerned with a particular fatty material. Two of the most important are part of a series of monographs on the chemistry and technology of fats which is being published by Interscience Publishers. The most recent (1951) is "Soybeans and Soybean Products" edited by K . S. M a r k l e y (23). This is i n two volumes and includes much information about soybean oil, both as an edible product and as an industrial material. Another is "Cottonseed and Cottonseed P r o d ucts" edited by A . E . Bailey (5). The first book of the series was " F a t t y A c i d s " by M a r k l e y (22) which was mentioned before. One book of particular interest to the olive oil industry is " O l i v e Culture and the Technology of the Olive O i l Industry" by R . F . Simari and G . B . Martinenghi (33). Of interest to the peanut industry is an "Abstract Bibliography of the Chemistry and Technology of Peanuts, 1830-1939" by Nelle J . Morris and F . G . Dollear of the Southern Regional Research Laboratory (25). Concerning sesame o i l , there is the "Proceedings of the First International Sesame Conference" by J . A . M a r t i n of C l e m son College (24)- A n d the vitamin contents of fish oils are described i n " M a r i n e O i l s " edited b y Β. E . Bailey and published as Bulletin 89 by the Fisheries Research Board of Canada i n 1952 (7). . The afore-mentioned books have all been concerned primarily with fatty oils or with the sources of fatty oils, b u t there are also several recent valuable books which are con cerned primarily with foods and which include excellent chapters on edible oils. One of the more recent is "Outlines of Food Technology" by H a r r y W . v o n Loeseke (85). A much more ambitious work which appears i n three volumes is " T h e Chemistry and Tech nology of Food and Food Products" edited b y Morris B . Jacobs (16). Analytical methods are described i n "Chemical Analysis of Food and Food Products" also by Jacobs (15), and i n " T h e Analysis of Foods" by Andrew L . Winton and K a t e Barber W i n t o n (39). A n d one book designed for home economics students and containing laboratory experi ment instructions is "Foods, Chemistry and Cooking" bv E v e l y n G . Halliday and Isabel T , Noble 0 3 ) . 1


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Establishing a Technical Library For one who is just establishing a technical library for a small edible oil processing plant, perhaps some suggestions and recommendations will be of value. Of course, the specialized volumes will depend on the nature of the oil being processed, but in general, it can be saicj safely that most such libraries should contain "Industrial Oil and Fat Prod ucts" by Bailey (6), "Fatty Acids" by Markley {22), "The Chemical Constitution of Natural Fats" by Hilditch (If), "The Chemistry and Technology of Food and Food Products" by Jacobs (16), and "The Analysis of Foods" by Winton (39). Certainly there should be a current subscription to Chemical Abstracts and to the Journal of the Amer ican Oil Chemists1 Society with back issues of each magazine for at least the last fifteen years. There should also be an up-to-date copy of "Official and Tentative Methods of the American Oil Chemists' Society" (1) and perhaps also of the standards of the Amer ican Society for Testing Materials (3) and the "Official Methods of Analysis of the As sociation of Official Agricultural Chemists (4). With these volumes as a nucleus the li brary can be expanded in the particular fields of interest to serve the greatest need. Acknowledgment The author is glad to acknowledge the following sources of special information: W. H. Goss, Miss Margaret Hilligan, Harold Jasperson, E. W. Meyers, V. C. Mehlenbacher, and J. F. H. Wright. Literature Cited (1) American Oil Chemists' Society, 35 East Wacker Drive, Chicago 1,Ill.,"Official and Tentative Methods of the American Oil Chemists' Society." (2) American Oil Chemists' Society, 35 East Wacker Drive, Chicago 1, Ill., "Short Course on the Production and Processing of Edible Fats," 1949. (3) American Society for Testing Materials, Philadelphia, Pa., "ASTM Standards," 1949. (4) Association of Official Agricultural Chemists, Box 540, Benjamin Franklin Station, Washington 4, D.C., "Official Methods of Analysis of the Association of Official Agricultural Chemists," 7th ed., 1950. (5) Bailey, A. E., "Cottonseed and Cottonseed Products," New York, Interscience Publishers Inc., 1948. (6) Bailey, A. E., "Industrial Oil and Fat Products," New York, Interscience Publishers, Inc., 1945. (7) Bailey, Β. E., "Marine Oils," Ottawa, Fisheries Research Board of Canada, 1952. (8) Bloor, W. R., "Biochemistry of Fatty Acids and their Compounds, the Lipids," New York, Reinhold Publishing Corp., 1946. (9) Boekenoogen, Η. Α., "De Scheikunde de Olien en Vetten," Utrecht, Ν. V. A. Oosthoek's Uitgevers Mij, 1948. (10) Deuel, H. J., Jr., "The Lipids," New York, Interscience Publishers Inc., 1951. (11) Doss, M. P., "Properties of the Principal Fats, Fatty Oils, Waxes, Fatty Acids and their Salts," New York, Texas Co., 1952. (12) Goss, W. H., "The German Oilseed Industry," Washington, D. C., Hobart Publishing Co., 1947. (13) Halliday, E. G., and Noble, I. T., "Foods, Chemistry and Cooking," Chicago, University of Chicago Press, 1943. (14) Hilditch, T. P., "The Chemical Constitution of Natural Fats," 2nd. ed., New York, John Wiley & Sons, 1947. (15) Jacobs, M. B., "Chemical Analysis of Food and Food Products," 2nd. ed., New York, D. Van Nostrand Co., 1951. (16) Jacobs, M. B., "The Chemistry and Technology of Food and Food Products," New York, Interscience Publishers, Inc., 1951. (17) Jamieson, G. S., "Vegetable Fats and Oils," 2nd ed., New York, Reinhold Publishing Corp., 1943. (18) Kartha, A. R. S., Ernakulam, India, "Studies on the Natural Fats," 1951. (19) Lawrie, J. W., "Glycerol and the Glycols," New York, Reinhold Publishing Corp., 1928. (20) Lewkowitsch, J., "Chemical Technology and Analysis of Oils, Fats, and Waxes," 6th ed., London, MacMillan and Co., Ltd., 1923. (21) Lundburg, Walter O., "A Survey of Present Knowledge, Researches, and Practices in the United States Concerning the Stabilization of Fats," Minneapolis, Hormel Institute, 1957. (22) Markley, K. S., "Fatty Acids," New York, Interscience Publishers, Inc., 1947. (23) Markley, K. S., "Soybeans and Soybean Products," New York, Interscience Publishers, Inc., 1951. (24) Martin, J. Α., "Proceedings of the First International Sesame Conference," Clemson, S. C., Clemson College. LITERATURE RESOURCES Advances in Chemistry; American Chemical Society: Washington, DC, 1954.


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(25) Morris, N. J., and Dollear, F. G., "Abstract Bibliography of the Chemistry and Technology of Peanuts, 1830-1939," New Orleans, Southern Regional Research Laboratory, 1949. (26) Palmer, L. S., "Carotinoids and Related Pigments," New York, Reinhold Publishing Corp., 1922. (27) Quartermaster Food and Container Institute, 1849 West Pershing Rd., Chicago, Ill., "Index to Fats and Oils Card Bibliography," 1949. (28) Ralston, A. W., "Fatty Acids and Their Derivatives," New York, John Wiley & Sons, 1948. (29) Rogers, L. Α., Associates, "Fundamentals of Dairy Science," 2nd ed., New York, Reinhold Publishing Corp., 1935. (30) Schoenfeld, Hefter, "Chemie und Technologie der Fette und Fettprodukte," Vienna, Julius Springer, 1939. (31) Schwitzer, M. K., "Continuous Processing of Fats," London, Leonard Hill, Ltd., 1951. (32) Sherman, H. C., and Smith, S. L., "The Vitamins," 2nd ed., New York, Reinhold Publishing Corp., 1943. (33) Simari, R. F., and Martinenghi, G. B., "Olive Culture and the Technology of the Olive Oil Industry," Milan, U. Haepli, 1950. (34) Ubbelohde, L., and Heller, H., "Ubbelohde's Handbuch der Chemie und Technologie der Oele und Fette," Leipzig, S. Hirzel, 1929. (35) Von Loeseke, H. W., "Outlines of Food Technology," 2nd ed., New York, Reinhold Publishing Corp., 1949. (36) Waterman, H. I., "Hydrogenation of Fatty Oils," New York, Elsevier Publishing Co., 1951. (37) Williams, Κ. Α., "Oils, Fats, and Fatty Food, their Practical Examination," 3rd ed., Phila delphia, P. Blakiston's Son and Co., 1950. (38) Williams, R. J., Eakin, R. E., Beerstecker, R. E., and Shive, W. E., Jr., "The Biochemistry of Β Vitamins," New York, Reinhold Publishing Corp., 1950. (39) Winton, A. L., and Winton, Κ. B., "The Analysis of Foods," New York, John Wiley & Sons, 1945. (40) Wittcoff, Harold, "The Phosphatides," New York, Reinhold Publishing Corp., 1951. RECEIVED October 14, 1952. Presented before the Divisions of Chemical Literature and Agricultural and Food Chemistry, Symposium on Literature Resources of the Food Industries, at the 122nd Meeting of the AMERICAN CHEMICAL SOCIETY, Atlantic City, N. J.


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