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Topic: Rancidification

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Smedley Butler

Joey Santiago

June 11

	Hydroxylated milk glycerides - Patent 5811129
		A personal care composition comprising the composition of claim 7 and a carrier wherein the hydroxylated milk fat composition is present in an amount effective to enhance at least one of the following properties of the composition; after-feel, dispersibility, emolliency, emulsifiability, gloss, lubricity, moisturizing ability, smoothness, emulsion stability, rub-in, pigment wetting and viscosity.
		The rancidification of milk fat is dependent on the action of two kinds of chemical transformation: lipolysis and autoxidation.
		A 50 gram sample of the raw material milk fat referred to in Example 1, a 50 gram sample of the hydroxylated milk glyceride prepared in Example 1 and a 50 gram sample of the hydroxylated milk glyceride prepared in Example 2 were placed in an oven maintained at about 45.degree.
	www.freepatentsonline.com /5811129.html (8708 words)

	Inclusion compound of eicosapentaenoic of acid and food product containing the same - Patent 4775749
		It has been confirmed that administration of EPA should be continued for a long period, for example, along with a food product because unlike pharmaceuticals such as antibiotics a dramatic restoration or recovery can not be expected with one to several dosages of EPA.
		Also was confirmed that EPA is difficult to ingest because it is an oily substance having a characteristic odor of fresh blue skinned fishes such as sardine or mackerel, as well as that it is very unstable due to its high susceptibility to rancidification.
		This inclusion compound was a white milky syrup almost freed of undesirable odor, and the EPA component was less susceptible to rancidification.
	www.freepatentsonline.com /4775749.html (2016 words)

	Amazon.com: "biological rancidification": Key Phrase page (Site not responding. Last check: 2007-09-11)
		See all pages with references to biological rancidification.
		Although our bodies don't rust, they do undergo a process called biological rancidification, in which oxygen causes damage by combining with the fats (lipids), structural proteins and enzymes,...
		radical spin traps 1968 10 Discovery of SOD1 as an enzyme that detoxifies 1969 15 superoxide anion radicals Concept of biological rancidification suggesting that 1969 14 lipid peroxidation is involved in key...
	www.amazon.com /phrase/biological-rancidification (495 words)

	Reference.com/Encyclopedia/Rancidification
		Rancidification is the decomposition of fats and other lipids by hydrolysis and/or oxidation.
		Hydrolysis will split fatty acid chains away from the glycerol backbone in glycerides.
		Additionally, rancidification can be decreased, but not completely eliminated, by storing fats and oils in a place with little exposure to oxygen or free radicals, low temperature, and away from light.
	www.reference.com /browse/wiki/Rancidification (296 words)

	www.matforsk.com - Forskning - Research (Site not responding. Last check: 2007-09-11)
		Another objective is to study how various antioxidants react with each other, and to examine which factors contribute to the stabilization of naturally occurring antioxidants and taste components during processing and storage.
		Oxidation and the development of taint are processes that occur in most foods, but which should be avoided as much as possible.
		Rancidification is related to the contents of unsaturated fat, i.e., to products that are desirable for reasons of health.
	www.matforsk.no /web/wforsk.nsf/PrintViewE/5CE7557A7B4CC021C1256D8100482D06?OpenDocument (433 words)

	Detox For Health (Site not responding. Last check: 2007-09-11)
		An apple cut in half and exposed to air turns brown; the browning is oxidation.
		Researchers have determined that biological rancidification is one of the primary causes of aging.
		Bland states, "The way biological rancidification occurs in the body is similar to how oxygen combines with fat in a cube of butter and causes it to become rancid...
	www.detox.org /bodydetox.html (1723 words)

	Food products containing rice bran oil patent invention
		[0006] One technique to minimize the rancidification potential of employing non hydrogenated fats or oils is to add antioxidants or preservatives such as vitamin E, BHA (Butylated hydroxyanisole), BHT (butylated hydroxytoluene), TBHQ (Tert-Butyl Hydroquinone), that are known to reduce rancidification rates.
		[0007] Another approach to avoid the problems of undesirably rapid rancidification is to employ a specialty oil that is naturally resistant to rancidification such as a high oleic fatty acid oil.
		While useful to mitigate the degree and rate of rancidification, such specialty oil ingredients command premium prices and are subject to limitations on sourcing and usage.
	www.freshpatents.com /Food-products-containing-rice-bran-oil-dt20060817ptan20060182869.php (1693 words)

	in praise of peroxidation, Lancet nov 12 1988
		In the 1940s E. Farmer and his team at the British Rubber Producers Association laboratories identified it as the key to the rancidification of fats and oils.1 The discovery put free radicals on the map.
		In simple lipid systems its characteristic absorption peak is one of the most sensitive and easily measured indicators of the imminence of rancidification.
		Free-radical processes and products (plastics and polymers) went on to transform evervday life but for many years they made little impression on biochemistry.
	health.consumercide.com /praiseofperox.html (1840 words)

	Impact of dietary fats on plasma cholesterol and atherosclerosis risk. (Site not responding. Last check: 2007-09-11)
		This oxidative susceptibility of fatty acid is reflected by the tendency of various oils to oxidize.
		Figure 4 describes the stability of major types of oils consumed throughout the world based on their shelf life before rancidification, ie.
		Safflower oils, consisting largely of triglycerides containing polyunsaturated fatty acids is least stable whereas olive oil, rich in monounsaturated fats, is most stable to oxidation.
	www.labsoft.com /www/dietchol/impact.htm (1396 words)

	LIPIDS-COMPOUND LIPIDS-RANCIDIFICATION-TRUE WAX-STEROIDS-COLIC ACID-FATTY ACIDS
		When oils and fats are exposed to warm and moist air for a long time they give off offensive odor and become off-tastes.
		Rancidification caused by the hydrolysis of ester linkage or oxidation at double bond forming volatile aldehydes or bad smell.
		Naturally occurring esters of long-chain carboxylic acids with long- chain alcohols are called wax.
	www.citycollegiate.com /biochemistry5.htm (522 words)

	Cancer and Natural Medicine Classical Formulas (Site not responding. Last check: 2007-09-11)
		In the words of Dr. Carroll, "Health must at all times come from and be maintained by digested foods." When a person eats foods to which he is intolerant, these foods are not properly digested and assimilated.
		If these foods are high in carbohydrates, fermentation occurs; if they are high in proteins, putrefaction occurs; if they are high in fats, rancidification occurs.
		All lead to a slow poisoning of the intestinal tract and eventually of all the body systems.
	www.classicalformulas.com /naturopathy_and_nutrition.html (933 words)

	Peroxidation and Rancidity of Fats » Naturopathic Medicine Library (Site not responding. Last check: 2007-09-11)
		These changes are known as rancidification, and the chemical process which causes them is known as peroxidation.
		Lesser degrees of rancidification take place in unsaturated cooking oils and fats, when they are exposed to light and heat.
		Light first activates oxygen to a form containing an unpaired electron, a singlet oxygen radical (a type of “free radical”).
	www.naturopathy-uk.com /library/2006/09/18/peroxidation-and-rancidity-of-fats (232 words)

	NL 4
		This biological rancidification or oxidative stress is counteracted by our antioxidant defense system.
		Some of the antioxidants are produced by our own system such as superoxide dismutase, catalase, and peroxidase.
		Because biological rancidification or oxidative stress is directly correlated with pathology and aging it is worthwhile to have it evaluated from time to time.
	www.rothesaychiropractic.ca /newsletter4.htm (3375 words)

	Rancidification - Toseeka Search Results
		Bland states, "The way biological rancidification occurs in the body is similar...
		to cause this biological rancidification are commonly known as "free...
		We offer a price beat policy on all meters and testing equipment.
	www.toseeka.com /subject/Rancidification (370 words)

	ChemCases: Olestra - Lipids and Fats (Site not responding. Last check: 2007-09-11)
		The mono and polyunsaturated fats (PUFAs) are unstable at room temperatures and the carbon-carbon double bond is reactive to heat, light, and oxygen.
		This sensitivity increases with an increased amount of PUFAs and results in rancidification of oils.
		An extreme example of this oxidation process is linseed oil; the oil is so high in PUFAs that it quickly dries hence its use in oil-based paints.
	science.kennesaw.edu /~mhermes/powlik/olestra/olestra04.htm (1483 words)

	Ingredients: Lecithin
		This crude form of lecithin is high in oil and water (up to 20%).
		These impurities combine with oxygen, heat, light and time to generate dangerous levels of free-radicals (rancidification) right on the shelf in the retail container.
		Lecithin is now a widely distributed emulsifying ingredient for foods such as gravies, ice cream and chocolate where it is necessary to blend fats and water.
	www.life-enthusiast.com /exsula/ingredients/ing_lecithin.htm (681 words)

	Longer shelf life — better health
		But they can turn rancid and lose their health effect if they don't get help of antioxidants.
		By adding antioxidants - substances which prevent this rancidification - the polyunsaturated fatty acids keep longer and the shelf life of seafood improves.
		Using a new method, the scientists can now test different antioxidants against each other to determine how well they counteract the rancidification process on these marine fatty acids.
	www.thefishsite.com /fishnews/3155/longer-shelf-life-better-health (638 words)

	Full and natural vitamin E ( tocopherols and tocotrienols), 30 capsules - 16 € Anastore.com
		A Japanese study showed that a diet rich in SGS reduced the rate of bad cholesterol (LDL), whilst retaining a greater proportion of ‘good’ cholesterol (HDL).
		Our body is not able to produce vitamin E and it is hard to find in the food, since the products that contain it use it to prevent rancidification.
		It has been proved that nearly 100% of the Europeans do not receive the recommended vitamin E intake, however set at a minimum.
	www.anastore.com /EN/prod/vitamin_e.htm (513 words)

	Welcome to Ami Oil Mill
		Ami Oil Mill’s Refined Sesame Oil U.S.P. is also attracting more and more attention from cosmetic manufacturers, especially in sun tan preparations and complexion creams.
		An outstanding feature of this remarkable oil is its lack of tendency to rancidification, which it resists better than any other commercial oil.
		This amber colored, aromatic oil, made from pressed and toasted sesame seeds, is also a popular ingredient in Chinese cooking.
	www.amioilmill.com /sesameoil.asp (696 words)

	PetDepot.biz
		In the case of tuna, the polyunsaturated fats in fish meat can go rancid within a cat's body.
		Rancidification depletes vitamin E, which leads to an inflammation of body fat- pansteatis or "yellow fat" disease.
		The dark meat of tuna is known to be a repository for mercury.
	petdepot.biz /pettips.html (2013 words)

	Talk:Rancidification - Wikipedia, the free encyclopedia
		From what I can tell, fat oils like olive oil or animal fats are used a lot for cooking, and are stable...
		This article still doesn't clearly identify exactly what rancidification IS, nor very explicitly the health effects of eating rancid fats.
		Would rancid fats be comparable or worse than trans-fats or other modified fat products in the diet, for example?
	en.wikipedia.org /wiki/Talk:Rancidification (229 words)

	InVite Health - Anti-Aging and Condition-Specific Nutritional Formulas (Site not responding. Last check: 2007-09-11)
		Garlic, extracted and aged to form antioxidant rich Aged garlic Extract may help reduce the risk of these diseases.
		Aged Garlic Extract is an antidote to free radicals that cause oxidative damage, increases levels of enzyme system antioxidants such as glutathione peroxidase and Glutathione, Superoxide Dismutase and Catalase, while inhibiting the peroxidation of lipids (rancidification of fats) and reduces the levels of particular prostaglandin that trigger inflammation.
		Aged Garlic inhibits the enzyme HMG coenzyme A reductase and thereby decreases the formation of cholesterol, and also its ability to reduce lipid peroxidation inhibits the ability of LDL-cholesterol to contribute to damaging the circulatory system; this inhibits hardening of the arteries.
	www.invitehealth.com /radio/2006_02_21abstract.aspx (545 words)

	The Dispatch - Serving the Lexington, NC - News (Site not responding. Last check: 2007-09-11)
		A number of wood smoke compounds act as preservatives.
		Other antimicrobials in wood smoke include formaldehyde, acetic acid, and other organic acids, which give wood smoke a low pH — about 2.5.
		Drying, curing, or other techniques can render the interior of foods inhospitable to bacterial life, while the smoking gives the vulnerable exterior surfaces an extra layer of protection.
	www.the-dispatch.com /apps/pbcs.dll/section?category=NEWS&template=wiki&text=smoking_(food) (1057 words)

	Colloidal Silver Products - When
		Spray in eyes, mouth and nose will relieve the hay fever.
		In home-canned foods appears to prevent the growth of bacteria and fungi, and as the food is consumed, the presence of silver will aid in the digestion process by not allowing the fermentation of starches, the purification of protein or the rancidification of fats in the digestive tract.
		Apply on infected areas or drinking Colloidal Silver will heal infections in your body.
	www.achintya-arum.com /Silver-When.htm (674 words)

	Knock out exercise-induced free radicals with an antioxidant punch - includes recipes Better Nutrition - Find Articles
		The authors of another study entitled "Antioxidants and physical performance," explain that performing intense exercise can increase oxygen consumption by 10- to 15-fold over rest to meet energy needs.
		They say that this increased oxygen consumption results in oxidative stress that leads to the formation of free radicals and lipid rancidification, and a defense system of free radical scavengers can minimize them.
		They conclude that both those who exercise regularly as well as occasionally can benefit from an antioxidant-rich diet.
	www.findarticles.com /p/articles/mi_m0FKA/is_n11_v58/ai_18841037 (751 words)

	Dequest water treatment product and application information summary (North America)
		An additive (or chelant) to control metal ions is a necessary component of most cosmetic and personal care products.
		Low levels of iron in these products can catalyze the rancidification (oxidation) of fatty acid, resulting in high color and objectionable odors.
		Dequest phosphonates can be used to chelate iron and prevent rancidification.
	www.dequest.com /pages/dequest.asp?re=eu (6236 words)

	OP Apr-Jun Ingredients: The Functional Super Foods Fast Track
		To address complaints that the “whole grain” label may be getting diluted, the U.S. Food and Drug Administration (FDA) issued in February its intent to establish guidelines to ensure the label’s meaning.
		On the downside, using whole grains is often more expensive than using refined grains, and the higher oil content is susceptible to rancidification, complicating processing, storage, and transport.
		Soy products, whether they are the whole bean, milk, nuts or powder, deliver a one-two punch for health watchers.
	www.organicprocessing.com /opaprjune06/opaj06ingredients.htm (2780 words)

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