Varietal developments in canola and rapeseed (Brassica napus L. and B. rapa L.) flax (Linum usitatissimum L.) sunflower seed (Helianthus annuus L.), and mustard seed (Brassica juncea L.) and soybean (Glycine max Merr.) will result in significant changes in the pattern of major fatty acids in some varieties of Canadian oilseeds. Modifications to the fatty acid pattern of canola include development of lines with high levels of oleic acid and low levels of linolenic acid in an effort to improve oxidative stability of the oil. Specialty products with high levels of saturated fatty acids and erucic acid are also being developed. Flaxseed with low levels of linolenic acid, first isolated in Australia, is being further developed in Canada and is being marketed as solin. Early maturing sunflowerseed, marketed as sunola, with high levels of oleic acid have also been developed. Development of mustard seed a fatty acid pattern similar to canola will result in a large increase in the supply of this commodity. Development of modified fatty acid patterns in soybean will parallel similar developments in the United States. More information is needed on the effect that modifying fatty acid patterns will have on the content of other lipid components, especially those which may effect performance including tocopherols, sterols and minor fatty acids.

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Partially N-acylated and dicarboxylated chitosans (Cn-DC-Chs) consisting of hydrophobic and hydrophilic portions as well as a glucosamine group as the biodegradable segment were prepared by partial N-acylation with subsequent dicarboxylation of chitosan, followed by assessment of biodegradability and interfacial activity. The former was found to depend on the glucosamine content in the polymer chain. From the TOC-biodegradation, it was found that C6-DC-Chs containing more than 4mol% of the glucosamine group, C10-DC-Chs and C12-DC-Chs having more than 7mol% glucosamine content exhibited good biodegradation. The longer alkyl chain in the N-acylated chitosan generally showed greater interfacial activity. C12-DC-Chs with acylation degree from 21-27mol% exhibited the highest interfacial activities.

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Alkyl oligoxylosides containing xyloside, xylobioside and xylotrioside with n-alkyl chains of 8, 10 and 12 carbon atoms were compared for surface activity, biodegradability and antimicrobial activity. Alkyl β-D-xylobioside showed the best physicochemical properties as a surface active agent. The β-anomers exhibited greater surface activity than the corresponding α-anomers. All the alkyl oligoxylosides were readily biodegradable. n-Dodecyl xylobioside showed slight antimicrobial activity comparable to that of conventional ethoxylated alcohols.

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In the manufacture of sesame seed oil, sesame seeds are roasted by various methods with the consequent emission of the characteristic roast-flavor. Roasting is the key step in sesame seed oil manufacture since it is the primarary determinant of flavor quality and intensity. The effects of fire blast-roasting and far infrared radiation-roasting on the formation of volatile flavor compounds in sesame seed oil were examined in this study. Volatile compounds were separated from sesame seed oil by steam distillation under reduced pressure and adsorptive column concentration and analysed by GC and GC-MS. Quantitative GC data for 37 volatiles of 29 sesame seed oil samples were examined by principal components analysis (PCA). The first principal component (PC1) 47.5% and PC2 14.3% of variance in the GC data. Two oils from fire blast-roasted sesame seeds and far infrared radiation-roasted sesame seeds could be distinguished each other on PC1 and PC2 scatter diagrams. Individual oil could be plotted as a function of roasting degree. Factor loadings in PCA indicated 15 volatiles to increase roasting degree for fire blast-roasted oils, but 11 volatiles to each increase with roasting degree of far infrared radiation-roasted oils.

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Examination was made of the condensation of (-) -perillaldehyde (1), (+) -carvone (2), (+) -1-p-menthen-9-al (3) and (+) -α-campholenic aldehyde (4) using heterocyclic compounds (2-bromo pyridiene (a), 3-bromo pyridiene (b) and 5-bromo nicotinic acid (c)) or 4-bromo-N, N-dimethylaniline (d) and bromo acetaldehyde diethyl acetal (e) to obtain hydroxy heterocyclic compounds (1a) (4c) in 3290% yields. Twenty terpene derivatives obtained and assessed for inhibitory activity in plants and antimicrobial activity. The former activity toward Lactuca sativa L., New York, (3c) and (3d) a 100ppm inhibited germination and growth by 10 to 20%, compounds (2b) derived from (2) showed inhibitory activity of 1020% at 520μg/plant toward Oryza sativa L. var. As antimicrobial activity toward Bacillus subtilis, Escherichia coli and Staphylococcus aureus, (4a) and (4b) (at 2550ppm) derived from (4), inhibited the growth of B. subtilis.

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Particle size effect of a food emulsifier on antifoaming action in casein solution was examined by measuring air volume in froth and dynamic surface tension.
Casein solutions contained sucrose lauric acid ester (L195) as an antifoaming agent and sucrose palmitic acid ester (P1670) as a dispersion agent. Air volume changed with the concentration of P1670 and particle size of L195. L195 particle size at more than 6μm had particular capacity for antifoaming action, and at which dynamic surface tension was considerably reduced. L195 particle size exceeding 6μm was thus defined as the effective antifoaming diameter (EAD). At more than EAD 89% in casein solutions, antifoaming ability was enhanced.

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Trans fatty acid content in fat from domestic cow and goat milk was determined by conducting capillary GLC and silver-ion TLC in conjunction on fatty acid propyl esters.
1) In sixty-eight commercial cow milk samples purchased from August to October 1994, mean t-C18 : 1 acid was 3.2% (range : 2.1% to 4.9%) of total fatty acids, this being in good agreement with data reported for French butter. Total trans fatty acid content (including t-C16 : 1, C18 : 2 and C18 : 3) varied from 2.7 and 7.5% (mean 4.5%).
No species (Holstein, Jersey or Guernsey) or regional differences in trans fatty acid content could be detected.
2) In five commercial goat milk samples purchased from April to May 1995, mean total trans fatty acid was 5.6% (range : 4.4% to 6.3%) of total fatty acids.
3) As for seasonal variation in cow milk from dairy farm from November 1994 to October 1995, total trans fatty acid content was highest (4.8%) in milk during December to February and lowest (3.3%) during June to August. These values were signiticantly lower than those in European countries, indicating the differences in feed stuffs.

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1, 2, 2, 2-Tetraphenylethanone (benzopinacolone (2), tetraphenylethylene oxide (3) and benzophenone (4) were obtained in reaction of 1, 1, 2, 2-tetraphenyl-1, 2-ethanediol (benzopinacol (1) with pyridine N-oxide-SbCl₅ (1 : 1) complex (Sb-Complex) in nitromethane. Three pathways were found involved in the formation of 2; i) reaction of 1 with Sb-Complex itself ii) interaction of 3 with Sb-Complex, and iii) reaction of 1 with α-OSbCl₄-pyridine derived from the Sb-Complex during the reaction. Compound 4 is appearently formed in the reaction of 1 with pyridine N-oxide liberated from the Sb-Complex.

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