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Paper Information

Journal:   AMIRKABIR   Summer 2003 , Volume 14 , Number 55-C; Page(s) 878 To 888.
 
Paper: 

STUDY ON INTERESTERIFICATION OF SUNFLOWER, SOYBEAN AND COTTONSEED OILS IN PILOT SCALE

 
 
Author(s):  ZANDI P., Goldani M.T., BEHMADI H., KHOUSHTINAT KH., HOSSEINI K.
 
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Abstract: 

Interesterification is one of the most important means for substituting hydrogenation of oils, in which the functional, physical and chemical properties of the oils are suitably altered with neither chemical changes in fatty acid composition nor geometrical or positional isomerization and/or reduction in degree of unsaturation. In this research work the possibility of using random chemical interesterification in pilot scale, using three common vegetable oils in Iran (sunflower, soybean and cottonseed oils) as liquid phase and fully hydrogenated soybean oil (soy flakes) as solid phase (25% each), with sodium methoxide as catalyst (0.5 %), at 110 °C and different processing times (10, 20, 30, 45 min) was investigated. Physical and chemical properties of the mixture, before and after interesterification, including slip melting point, acid value, iodine value, peroxide value, remaining soap and moisture content were evaluated In order to study the trend of random equilibrium (1, 2, 3-Random Distribution), before and after interesterification, the followings were determined, the profile of fatty acids, cis and trans (elaidic acid), by gas chromatography (GC), the solid fat content (SFC) by NMR and the structure of triglycerids in 2- position by enzymatic (lipase) hydrolysis, thin layer chromatography (TLC) and GC The results showed that interesterification made significant decrease in slip melting point from 54 °C to 35 °C which made the product suitable for producing shortening and margarine. As expected, the difference between iodine values of the oil mixtures and interesterified product was not significant. As a result of interesterification SFC was lowered, and the SFC curve indicated better plastic properties in the product. Studies on fatty acid profiles showed that this process did not affect the chemical structure of fatty acids and the amount of trans isomers was constant. The interesterified product had trace amounts (0.21%) of trans fatty acids (from flake), and higher amounts of unsaturated and essential fatty acids (PUFA: SAFA= 1.20), implying better nutritional quality of interesterified product, as compared to hydrogenated oil. Studies on the 2 - after 30 minutes of processing. position arrangements of fatty acids showed that the expected random equilibrium: was achieved

 
Keyword(s): ESTERIFICATION, RANDOM CHEMICAL INTERESTERIFICATION, OILS, TAILOR-MADE LIPIDS, STRUCTURED LIPIDS
 
References: 
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