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The composition of crude tall oil varies a great deal, depending on the type of wood used. A common quality measure for tall oil is acid number.With pure pines it is possible to have acid numbers in the range 160–165, while mills using a mix of softwoods and hardwoods might give acid numbers in the range of 125–135.
This template tabulates data of composition of various vegetable oils, their processing treatments (whether unrefined, hydrogenated or partially hydrogenated) and their smoke point The above documentation is transcluded from Template:Vegetable oils comparison/doc .
Before switching to pure vegetable oil in 1990, [9] McDonald's cooked its French fries in a mixture of 93% beef tallow and 7% cottonseed oil. [10] According to a 1985 article in The New York Times , tallow was also used for frying at Burger King , Wendy's , Hardee's , Arby's , Dairy Queen , Popeyes , and Bob's Big Boy . [ 11 ]
The fatty acids fraction is usually lower than the resin acids, and unsaponifiables amount to 6-8%. Farther north in Virginia, where Pitch Pine (Pinus rigida)and Shortleaf Pine (Pinus echinata) are more dominant, the resin acid content decreases to as low as 30-35% with a corresponding increase in the fatty acids present.
These days, "seed oil" is more of a pejorative term than a technical definition, referring to oils high in omega-6 fatty acid, including: Canola. Corn. Soybean. Cottonseed. Grapeseed. Sunflower ...
Fatty acids exhibit reactions like other carboxylic acids, i.e. they undergo esterification and acid-base reactions. Fatty acids do not show a great variation in their acidities, as indicated by their respective pK a. Nonanoic acid, for example, has a pK a of 4.96, being only slightly weaker than acetic acid (4.76).
Papaya seed oil, high in omega-3 and omega-6, similar in composition to olive oil. [106] Not to be confused with papaya oil produced by maceration. [107] Perilla seed oil, high in omega-3 fatty acids. Used as an edible oil, for medicinal purposes in Asian herbal medicine, in skin care products and as a drying oil. [108] [109]
Free oleic acid occurs in oils and fats as a product of the breakdown of triglycerides. Olive oil exceeding 2% free oleic acid is graded unfit for human consumption. See Fatty acid § Free fatty acids. [7] Oleic acid is the most abundant fatty acid in human adipose tissue, [14] and second in abundance in human tissues overall, following ...