Unilever (Germany)

The global high prevalence of hypertension and cardiovascular disease has raised concerns regarding the sodium content of the foods which we consume. Over 75% of sodium intake in industrialized diets is likely to come from processed and restaurant foods. Therefore international authorities, such as the World Health Organisation, are encouraging the food industry to reduce sodium levels in their products. Significant sodium reduction is not without complications as salt plays an important role in taste, and in some products is needed also for preservation and processing. The most promising sodium reduction strategy is to adapt the preference of consumers for saltiness by reducing sodium in products in small steps. However, this is a time-consuming approach that needs to be applied industry-wide in order to be effective. Therefore the food industry is also investigating solutions that will maintain the same perceived salt intensity at lower sodium levels. Each of these has specific advantages, disadvantages, and time lines for implementation. Currently applied approaches are resulting in sodium reduction between 20-30%. Further reduction will require new technologies. Research into the physiology of taste perception and salt receptors is an emerging area of science that is needed in order to achieve larger sodium reductions.

During our work on taste of foods we synthesized a series of peptides and soon came to the opinion, that the bitterness of peptides is caused by the hydrophobic action of amino acid side chains. Here I think some remarks on hydrophobic interactions (1) would be appropriate. It is generally accepted now, that hydrophobic interactions are a contributing factor to protein behaviour and esp. to the formation of the secondary structure, e.g. helix. This means, that as shown in Figure 1 hydrophobic residues of the amino acids in a peptide are driven together by clusters of water molecules and so the secondary structure of a peptide or protein is formed. For the transfer from the helical to the stretched form, Tanford (2) found that the transfer free energy of the total protein results from the sum of the contributions of the single amino acid residues. The Δf values of the

Abstract The level of petroleum ether insoluble oxidized fatty acids in used frying fats is one of the recommended criteria for assessing their quality in Germany; however, the method of determination is time consuming and inaccurate. Gel permeation chromatography (GPC) allows the determination of dimeric and oligomeric triglycerides in a heated fat irrespective of the presence of oxidized material. An indication of the total amount of polar and oxidized compounds can be obtained by liquid chromatography (LC) on a silica gel column in connection with a moving‐wire detector. A comparatively simple and quick method is the separation of polar and unpolar components in a used frying fat by means of column chromatography (CC) on silica gel. Over a large number of investigations, a good correlation was seen between the results obtained with GPC, LC, and CC and the amount of petroleum ether insoluble oxidized fatty acids isolated from used frying fats. Limits of the analytical data obtained by the new methods are proposed which indicate deterioration of used frying fats.

Abstract The surface activity and ultimately the performance of commercial lecithin can be improved by physical, chemical or enzymatic methods. These methods are reviewed along with a brief survey of the use of special lecithins in certain food and non‐food applications. Emphasis is placed on margarine, instant foods, leather fatting and mosquito control systems.

Abstract Soy lecithins are important emulsifiers used in the food, feed, pharmaceutical, and technical industries. Native lecithin is derived from soybean oil in four steps: hydration of phosphatides, separation of the sludge, drying, and cooling. Such lecithin has both W/O and O/W emulsifying properties. Products with improved emulsifying properties can be obtained by modifications, involving mainly fractionation in alcohol, hydrolysis (enzymatic, acid, or alkali), acetylation, or hydroxylation. Careful processing is required to produce lecithins of a high chemical, physical, and bacteriological quality.

Potassium chloride is a leading reformulation technology for reducing sodium in food products. As, globally, sodium intake exceeds guidelines, this technology is beneficial; however, its potential impact on potassium intake is unknown. Therefore, a modeling study was conducted using Dutch National Food Survey data to examine the dietary impact of reformulation (n = 2106). Product-specific sodium criteria, to enable a maximum daily sodium chloride intake of 5 grams/day, were applied to all foods consumed in the survey. The impact of replacing 20%, 50% and 100% of sodium chloride from each product with potassium chloride was modeled. At baseline median, potassium intake was 3334 mg/day. An increase in the median intake of potassium of 453 mg/day was seen when a 20% replacement was applied, 674 mg/day with a 50% replacement scenario and 733 mg/day with a 100% replacement scenario. Reformulation had the largest impact on: bread, processed fruit and vegetables, snacks and processed meat. Replacement of sodium chloride by potassium chloride, particularly in key contributing product groups, would result in better compliance to potassium intake guidelines (3510 mg/day). Moreover, it could be considered safe for the general adult population, as intake remains compliant with EFSA guidelines. Based on current modeling potassium chloride presents as a valuable, safe replacer for sodium chloride in food products.

Abstract Aus einer Probe von Seefischöl konnten durch Harnstoffadduktierung, Säulen‐Chromatographie und Destillation 3 gesättigte polymethylverzweigte Fettsäuren als Methylester in reinem Zustand gewonnen werden. Durch Molekulargewichtsbestimmung, Elementaranalyse, IR‐, NMR‐ und Massen‐Spektroskopie konnten diese drei Säuren als 4,8,12‐Trimethyltridecansäure, 2,6,10,14‐Tetramethyl‐pentadecansäure und 3,7,11,15‐Tetramethyl‐hexadecansäure identifiziert werden. Durch Synthese konnten die Strukturen dieser Säuren bewiesen werden. Für Vergleichszwecke wurden viele andere verzweigtkettige Fettsäuren synthetisch hergestellt. Die Synthesen und die IR‐Spektren dieser Verbindungen werden ausführlich beschrieben.

Abstract Aus Ölsäure‐methylester wurden sowohl Monoen‐Dimere als auch Dien‐Dimere synthetisiert und dünnschicht‐chromatographisch mit dem Dimerengemisch aus thermisch behandeltem Ölsäuremethylester verglichen. Dadurch wurde sehr wahrscheinlich gemacht, daß es sich bei den ungesättigten Bestandteilen des Dimerengemisches um Monoen‐ und Dien‐Dimere handelt. Das Gemisch enthält neben 30% gesättigten Dimeren 30% Dien‐Dimere und 40% Monoen‐Dimere. Eine Analyse der Massen‐ und NMR‐Spektren des gesättigten Dimeren ließ keine eindeutige Zuordnung des Ringsystems zu. Der Mechanismus der Dimerisierung wird diskutiert.

Published applications of moving-wire detectors and other transport flame ionization detectors for the liquid chromatography of fats and oleochemical are briefly reviewed. The usefulness of this detector is illustrated by a number of examples taken from our own work at the Unilever Forschungsgesellschaft Hamburg. The chromatograms shown were chosen in which a way as to give an idea of how broad a range of applications may be covered by this approach.

The migration of an addictive (phenolic antioxidant) from different types of plastic food packaging materials (low density polyethylene [LDPE], high density polyethylene [HDPE], polypropylene [PP], acrylonitrile-butadiene-styrene [ABS] and high-impact polystyrene [SB]) into low-calorie (reduced fat) foodstuffs has been determined under normal storage conditions, and shown in most cases to be equivalent to migration into normal foodstuffs. Certain exceptions are discussed and related to the fat-release properties of the particular foodstuffs. Additive transfer into low-calorie products, as well as into emulsions of fat and water, has been compared with that into aqueous acetic acid and test fat HB 307 under normal storage conditions and after 10 days at 40 degrees C. The transfer of antioxidant from plastics was found to decrease in the order LDPE, HDPE, PP, SB and ABS. Migration was found to be higher into pure fat and margarine than into mayonnaise. When comparing absorption from different emulsions of fat and water, the ranking for plastics was the same as the above with LDPE having a greater absorption than HDPE, except that ABS and PP had absorptions of the same order whilst it was significantly higher for SB. The type of emulsion was, however, found to have a greater influence on migration of the antioxidant from the polymer than on the fat absorption from the emulsion. The results are discussed in relation to earlier work and also with respect to the classification of foodstuffs.

Summary Two studies investigate the relationships between consumers' involuntary autobiographical memories evoked by visual cues on brand packages, their judgments of authenticity, emotion, and behavioral intention. Study 1 employs actual brand packages to show that two forms of authenticity, indexicality (a genuine historic link to the past), and iconicity (a symbolic link) influence behavioral intention through the diverging emotion elicited by nostalgic memories and perceived persuasive intent. Study 2 replicates effect with more abstract package stimuli from another product category and demonstrates an attenuating effect of cognitive load on consumer perception of persuasive intent. These findings contribute to the literature by the following: (i) disentangling the knotted emotional and mnemonic structure of nostalgia in commercial contexts; (ii) providing convergent empirical evidence for the divergent roles of indexicality and iconicity as two previously under‐researched visual properties; and (iii) highlighting autobiographical memories and perceived persuasive intent as important mediators of effects on emotion. Copyright © 2013 John Wiley & Sons, Ltd.

Abstract Polyäthylen hoher Dichte (HD‐PE), Polyvinylchlorid (Weich‐PVC) und schlagzähes Polystyrol (HI‐PS), die 3 H‐markierte Additive enthielten, standen mit 14 C‐markierten Tricaprylin in Kontakt. Das Eindringen des Tricaprylins in die verschiedenen Kunststoffe und das gleichzeitige Auswandern der Kunststoffadditive wurde mit Hilfe der Radio‐Tracer‐Technik untersucht. Dazu bestimmte man sowohl die Konzentrationen des Weichmachers Palatinol AH bzw.des Antioxydans BHT als auch die des Tricaprylins in Dünnschnitten der Kunststoffe als Funktion des Abstandes von der Kontaktfläche und der Zeit. Diese experimentellen Untersuchungen dienten einerseits zur Prüfung unseres Ansatzes zur theoretischen Beschreibung von Diffusionsprozessen in mehrkomponentigen, teilweise inhomogenen Mehrphasensystemen, andererseits zur Berechnung der Diffusionsparameter anhand dieser Theorie. Für die Systeme HD‐PE/Fett und Weich‐PVC/Fett konnte eine Übereinstimmung zwischen Meßwerten und theoretischen Kurven erzielt werden.

Abstract A medium B contains a substance C which can diffuse. This mixture of B and C is brought into contact with a medium A which itself can diffuse into B . Now C diffuses through a swollen layer of A and B into A . The present study examines mathematically this process which, among other things, could serve as a model for migration in a system consisting of plastic packaging (polymer plus an additive) and the contents of the package. It is assumed that medium A (contents) with a constant diffusion coefficient diffuses into medium B (plastics) and that the diffusion of substance C (additive) in the pure B and into A can also be described by constant diffusion coefficients. The diffusion coefficient of substance C in the zone of mixed A and B is taken to be dependent on the concentration of A in B . Partition coefficients are assumed to exist at all interfaces between the media. The general equations of this coupled diffusion process are solved explicitly. The solutions are discussed and illustrated by several special cases. Furthermore, the total amount of C in A is calculated as a function of the diffusion coefficients of the partition coefficients of time, and of the concentration of A in B .

Abstract Nach 6stdg. Behandlung von 9 t ,11 t ‐Octadecadiensäure‐methylester bei 250°C unter Argon wurden aus dem Reaktionsprodukt 35 Gew.‐% Dimere gewonnen. Das Dünnschicht‐Chromatogramm der Dimeren zeigte vier Komponenten, die präparativ als farblose Flüssigkeiten isoliert werden konnten. Sie wiesen alle den Brechungsindex n D 20 = 1.4762 ± 0.0002, die Jodzahl 86 ± 1 und die Mol.‐Gewichte 588 auf. Die Massenspektren entsprachen denen tetrasubstituierter Cyclohexenderivate; es handelte sich um Gemische verschiedener Stellungsisomerer. Die Hydrierung der Dimeren mit Pd/C‐Katalysator in Eisessig verlief erst nach Zusatz einer geringen Menge Perchlorsäure vollständig. Dieses Verhalten scheint für Cyclohexen‐Dimere mit langkettigen Resten typisch zu sein.

Abstract Es wird eine Methode zum Nachweis und zur quantitativen Bestimmung gesättigter, mehrfach verzweigter Fettsäuren (VFS) in tierischen und pflanzlichen Fetten beschrieben. Die Methode beruht auf der gas‐chromatographischen Bestimmung der VFS‐Methylester in den mit Harnstoff nicht addierenden Methylestern. Es wurden folgende Mengen an VFS in tierischen Fetten be‐stimmt: Walöl 15 000 ppm, Fischöl 6000 ppm, Butterfett 4000 ppm, Rindertalg 2000 ppm und Schweineschmalz 110 ppm. In verschiedenen pflanzlichen Ölen und Fetten wurden bis zu 200 ppm an VFS gefunden. Nicht nur Unterschiede im Gesamtgehalt an VFS, sondern auch in ihrer prozentualen Zusammensetzung und ihren Retentionsvolumina im Gas‐Chromatogramm wurden gefunden. Diese Methode bietet deshalb eine Möglichkeit zur Identifizierung einiger tierischer Fette.

Abstract Beim Erhitzen von Ölsäure‐methylester unter Argon bei 280° & 5°C entstehen neben Dimeren als Hauptreaktionsprodukte Δ 9 ‐Octadecen, Δ 9,17 ‐Hexacosadien, Decansäure‐methylester, Δ 9,17 ‐Hexacosadiensäure‐methylester, Δ 9 ‐Octadecen‐1,18‐disäure‐dimethylester und Δ 9,17 ‐Hexacosadien‐1,26‐disäure‐dimethylester. Der Mechanismus der Reaktionen, die zu diesen Produkten führen, wild diskutiert.

Abstract Die Zusammensetzung der durch Alkali‐Cyclisierung und katalytische Aromatisierung aus Leinöl‐ und Holzölfettsäuren‐methylestern und durch Aromatisierung aus Linolsäure und Linolsäure‐methylester dargestellten Gemische aromatischer Fettsäure‐methylester wurde bestimmt. Durch IR‐, UV‐, Massenspektrometrie, Gas‐Chromatographie und Vergleich mit synthetisierten Modellsubstanzen konnten sämtliche isomeren o‐alkylsubstituierten aromatischen Fettsäure‐methylester (I) mit n = 0 bis 11 identifiziert werden. Die Isomerenverteilung in den nach verschiedenen Verfahren erhaltenen Gemischen wurde durch Gas‐Chromatographie ermittelt. o‐Dodecylphenol wurde als Nebenprodukt der katalytischen Aromatisierung von freier Linolsäure nachgewiesen.

Abstract Nach Verseifung der Fette, Abtrennung des Unverseifbaren und der petrolätherunlöslichen oxydierten Fettsäuren werden die verbleibenden Fettsäuren mit Harnstoff adduktiert. Das Gemisch der Nichtaddukt‐Fettsäuren wird verestert und dünnschicht‐chromatographisch getrennt. Massenspektrometrisch wurde gezeigt, daß die apolaren dimeren Fettsäure‐methylester in einer definierten Zone auftreten. Nach Verkohlen des Chromatogramms unter standardisierten Bedingungen können die apolaren dimeren Fettsäure‐methylester durch Densitometrie dieser Zone und Vergleich mit einer co‐chromatographierten Testsubstanz quantitativ bestimmt werden. Die relative Standardabweichung bei der Chromatographie und der densitometrischen Bestimmung beträgt ca. 10%; die Nachweisgrenze liegt bei einem Gehalt von 0.005% an apolarem dimerem Fettsäuremethylester. Durch Einsatz von Radiokohlenstoff‐markierten dimeren Fettsäuren wurde bewiesen, daß die apolaren dimeren Fettsäuren zu ca. 90% erfaßt werden.

Proof of alternative intermediates in the biosynthesis of natural products is provided by competitive incorporation. For example, it has been demonstrated that in the biosynthesis of ergochrome the OH group on C-4 is introduced after oxidative ring opening of (1).

The uripygial (preen) gland fat of the common sparrow (passer domesticus) is a mixture of ester waxes of which 3-methyl-substituted fatty acids with a chain length of C 11 -C 17 were shown to be the acidic components; they were characterized by IR-, NMR- and mass spectrometry. The alcoholic components are n-alkanols with a chain length of C 12 -C 19 . Separately investigated female and male sparrows showed identically composed waxes. The simultaneously investigated depot fat is a mixture of triglycerides with usual composition.