Palm oil and palm kernel oil are coming to replace beef tallow and coconut oil conventionally used to obtain oleochemical derivatives. “Fatty acid esters”, derived from palm oil and palm kernel oil, are being increasingly used as basic compounds for obtaining surfactants. The profitability of fatty acid esters and advantages of using these esters would explain these trends. The reasons and characteristics of fatty acid esters useful for obtaining surfactants that figure into most non-edible fats and oils applications, are discussed along with recent trends primarily in developmental applications (synthesis, physical properties and usage) of fatty acid esters for use in obtaining various surfactants, such as anionics, nonionics, cationics and amphoterics.

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Study was made to determine the photomineralization mechanisms of two nonionic surfactants, N- (2-hydroxyethyl) dodecanoyl amide and N, N-bis (2-hydroxyethyl) dodecanoyl amide based on temporal changes in surface tension, ζ-potential, evolution of CO₂ gas, formation of NH₄⁺ and NO₃^- ions, and formation of carboxylic acids. The adsorption of surfactants on the TiO2 surface was also examined by dynamic light-scattering. The generation of NH₄⁺ ions exceeded that of NO₃^- ions in the photodegradation of either surfactant. Positions on the surfactants attacked by ^·OH radicals were determined by molecular orbital calculations of frontier electron density. Negatively charged positions in the surfactants adsorb on the positive TiO₂ surface and could consequently be easily attacked by ^·OH radicals. A photooxidation mechanism of N- (2-hydroxyethyl) dodecanoyl amide and N, N-bis (2-hydroxyethyl) dodecanoyl amide is proposed on the base of the present experimental data and comparison with calculation results.

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Calix [4] arene was prepared with one pair of different substituents, formyl (synthon of a porphyrin as an electron donating group) and nitro groups. Fixed cone conformation of the formyl nitrocalix [4] arene is demonstrated in this study for the first time. 5-Formyl-17-nitro-25, 27-dimethoxycalix [4] arene-26, 28-diol 3 was prepared from 25, 27-dimethoxycalix [4] arene-26, 28-diol 2 in two steps, mono formylation by dichloromethyl methyl ether and selective mono nitration. The methylation of 3 with methyl iodide and potassium carbonate produced two conformers : 40% partial cone 4 and 26% cone 5. Treatment of 3 with tetraethylene glycol ditosylate in N, N-dimethylformamide with cesium carbonate afforded 5-formyl-17-nitro-25, 27-dimethoxycalix [4] arene-crown-56, bearing a hydrophobic cavity big enough to include a guest such as a quinone at an air-water interface, fixed in the cone conformation as confirmed by ¹H-NMR.

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Study was made of the oxidative stability of refined vegetable oils using chemical properties for unoxidized vegetable oils. Oxidative stability was found to be determined considerably by fatty acid composition, tocopherol contents and carbonyl value. Carbonyl compound was also noted to be an important factor which to date has been little considered.
Data for prediction were expressed in terms of coefficients based on various chemical properties for unoxidized vegetable oils. And the results obtained using multiple regression equations for oxidative stability were found quite accurate.

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Trans fatty acid content of commercially available roux, retort-pouched food and soup marketed in Japan was measured by capillary gas-liquid chromatography/silver-ion thin-layer chromatography.
Mean total trans fatty acid content of roux (n=53) was 15.0%, 6.6% for retort-pouched food (n=62) and 13.8% for soup (n=68). In all samples, one imported cube-type soup contained as much as 53.6% trans fatty acid. The trans-C18 : 1 isomer was the major trans isomer in the foods analyzed.
The amounts of total trans fatty acids were 1.08g, 0.65g and 0.34g per serving for roux, retortpouched food and soup, respectively.

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Study was made to clarify the mechanism for decoloration of Orange II in the presence of horseradish peroxidase (HRP) and hydrogen peroxide (H₂O₂). Thiol (RSH) was found to decrease the decoloration rate of Orange II. The time which takes for the decoloration rate of Orange II to start rising is equal to the time it takes for RSH to decrease and disappear. Decoloration reaction of Orange II thus occurs through formation of Orange II radicals. Next, the reaction time of HRP system was measured by the determination of the change on HRP oxidation states. Though the decoloration time of Orange II with HRP was a few seconds, the reaction time of HRP-H₂O₂ system was 60min. 1, 2-Naphthoquinone was separated from reaction compounds by HPLC. Therefore, it is evident that Orange II acts on HRP intermediates as a hydrogendonor to produce Orange II radicals in HRP-H₂O₂ reaction system and also that the reaction products of Orange II acts on HRP intermediates as a hydrogen donors.

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(1) A sensitive rapid method was established for determining phosphatidylethanolamine, phosphatidylcholine and lyso-types in foods by HPLC.
(2) A Nucleosil 50-7 column, was used. Elution was carried out with a mixture of acetonitrile, methanol and 85% phosphoric acid (760 : 100 : 9) as the mobile phase. The UV detector was set at 202nm.
(3) The recovery phospholipids added to lard, margarine, cream powder and milk at 0.1% or 0.5% was from 85.7103% and the coefficient of variance ranged from 0.713.47%. The detection limits were 0.002% for PE and PC and 0.005% for LPE and LPC.

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For assessment of the lipid productivity of Heterocapsa circularisquamas from Hiroshima bay, 15 species of microalgae were investigated. Fatty acid compositions of the lipids extracted from cells grown in stationary phase cultures were determined by GC and GC-MS. H. circularisquama, Alexandrium tamarense, and Prorocentrum micans were found to contain much DHA in total fatty acids. The productions of DHA (32.652.1μg/L) in H. circularisquama cells grown with no phosphorus medium was 22-26% (w/w) higher than that of cells grown with medium.

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