Interesterification of fat blends with alkali catalysts
1995
Hurtova, S. | Schmidt, S. | Zemanovic, J. | Sekretar, S. (Slovenska Technicka Univ., Bratislava (Slovak Republic). Chemickotechnologicka Fakulta)
Randomization of fat blends, formulated by mixing vegetable oil with fully hydrogenated vegetable oil at various rations, using alkali catalysts was investigated. The activity of a water solution of NaOH in the randomization reaction was tested and compared with a methanolic solution of MeONa. The relationship between the structure and physical properties was examined. The randomization was followed by changes in the triacylglycerol (TAG) group composition of the initial blends and their corresponding randomized products. The fat blends randomized by NaOH and MeONa have the similar solid fat content and also TAG group compositions. The lower melting of fat blends interesterified by methanolic MeONa is very likely to be caused by the presence of the byproducts, such as fatty acid methyl esters. The high acid values using a water solution of NaOH were caused by greater hydrolysis of triacylglycerols. The randomization using the water solution of NaOH can be used to produce fat blends suitable for margarine, for example.
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