Effect of hydrogenation on rice bran oil
1988
Orawan Vungdeetum
Solid fat content and the melting point of the hydrogenated rice bran oils were compared using all-purpose shortenings available from the market as the reference. It was demonstrated that those properties of rice bran oil hydrogenated at 170 deg. Celsius with 0.15 % nickel for 60 minutes, and at 200 deg. Celsius with 0.10 % nickel for 40 minutes were similar to the commercial hard fats hydrogenated soybean oil and an all-purpose shortening and would be suitable for utilized directly as general all-purpose shortening. The sample hydrogenated at 170 deg. Celsius with 0.10 % nickel for 100 minutes as well as the sample hydrogenated at 200 deg. Celsius with 0.15 % nickel for 20 minutes were suitable for producing all-purpose shortening which showed creaming properties. The IR spectrophotometric measurement of the trans isomer in the four samples gave the values in the range of 33.2-46.7 %. Moreover, underwaxed rice bran oil could be used as a raw material for hydrogenation without any significant effect on the quality of hydrogenated rice bran oil and the rate of reaction since it contained only small amount of wax content beyond the fact that it must have low catalyst poisons
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Эту запись предоставил Kasetsart University