Crystal structure of products of enzymatic interesterification of rapeseed oil with fats being palmitic acid carriers
1999
Ledochowska, E. (Technical University, Gdansk (Poland). Dept. of Fat Chemistry)
The samples containing rapeseed oil and palm stearin, both initial blends and interesterified products, crystallized in the beta form. The partial substitution of palm stearin for hydrogenated palm stearin caused that besides the beta crystal form also beta form occurred in the reaction products. The amount of the beta form was the greater, the more palm stearin was replaced with partially hydrogenated stearin. The presence of trans isomers, but not the sample content of palmitic acid, was the main factor that delayed the beta to beta transition. In addition the amount of the beta crystal form was found to be greater in products containing partial acylglycerols besides triacylglycerols then in pure respective triacylglycerols
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