Results 171 to 180 of about 2,705 (213)

Chemical interesterification with regioselectivity for edible oils

Journal of the American Oil Chemists' Society, 1993
Chemical interesterification reaction conditions that provide regioselectivity regarding fatty acid positions in triacylglycerol have been investigated. Sodium methoxide‐catalyzed ester interchange between soybean oil and methyl stearate was performed in hexane at low reaction temperature,i.e., 30 to 60°C.
Hiroaki Konishi, William E. Neff, Timothy L. Mounts   +2 more
openaire   +1 more source

Distinction between enzymically and chemically catalyzed interesterification

Journal of the American Oil Chemists' Society, 1993
AbstractThe 1,3‐specific lipase‐catalyzed interesterified fats were distinguished from chemically catalyzed products by the fatty acids in the 2‐position. The fatty acid contents in the 2‐position of the 1,3‐lipase‐catalyzed and the original triglycerides were similar but different from that of chemically interesterified fat.
S. Sil Roy, D. K. Bhattacharyya
openaire   +1 more source

Restructuring butterfat through blending and chemical interesterification. 3. Rheology

Journal of the American Oil Chemists' Society, 1996
AbstractInteresterified and noninteresterified butterfat‐canola oil blends, ranging from 100% butterfat to 60∶40 butterfat‐canola oil (w/w) in 10% increments, were evaluated for hardness index (HI), dropping point, viscosity, and viscoelastic properties at small deformation.
Dérick Rousseau, Arthur R. Hill, Alejandro G. Marangoni   +2 more
openaire   +2 more sources

Chemical interesterification of olive oil‐tristearin blends for margarines

International Journal of Food Science & Technology, 1991
SummaryRefined olive oil–glycerol tristearate blends were interesterified using sodium methoxide as catalyst. The glyceride structure of the randomized fats was studied and the relationship between the structure and physical properties was examined.
V. GAVRIILIDOU, D. BOSKOU
openaire   +1 more source

Interesterification, chemical or enzymatic catalysis

Lipid Technology, 2015
The interesterification process is one of the oil modification processes the refiner can use to alter the physical properties of oils and fats, The reaction requires a catalyst to proceed. This can be a base or a lipase enzyme. In the currently accepted mechanism of the base‐catalysed interesterification reaction, two anionic intermediates are involved:
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Restructuring butterfat through blending and chemical interesterification. 2. Microstructure and polymorphism

Journal of the American Oil Chemists' Society, 1996
AbstractBlending of butterfat with canola oil and subsequent chemical interesterification modified the crystal morphology and X‐ray diffraction patterns of butterfat, 90∶10 (w/w), and 80∶20 (w/w) blends of butterfat‐canola oil. The morphology of 50∶50 (w/w) was also greatly influenced by interesterification.Polarized light microscopy revealed that ...
Dérick Rousseau, Arthur R. Hill, Alejandro G. Marangoni   +2 more
openaire   +1 more source

Effect of Lard Quality on Chemical Interesterification Catalyzed by KOH/Glycerol

Journal of the American Oil Chemists' Society, 2015
AbstractThe effects of water content, acid value, and peroxide value on interesterification catalyzed by potassium glycerolate (in situ KOH/glycerol) were investigated using lard as a model fat. SEM analysis of KOH/glycerol powder showed that numerous 0.5‐ to 5‐μm porous structures were formed and may play an important role in the interesterification ...
Linshang Zhang, Guolong Yang, Jingnan Chen, Yanlan Bi, Shuai Chen, Dandan Tan, Jing Fu, Dan Peng   +7 more
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Oxidative stability of soybean oil products obtained by regioselective chemical interesterification

Journal of the American Oil Chemists' Society, 1995
AbstractOxidative stability of products produced as potential margarine basestock from soybean oil and methyl stearate by a novel chemical regioselective interesterification was evaluated. The oxidative stability of the products was evaluated by peroxide formation and volatile analysis during storage in the dark with oxygen at 60°C for 72 h.
Hiroaki Konishi, William E. Neff, Timothy L. Mounts   +2 more
openaire   +1 more source

Chemical interesterification of palm, palm kernel and coconut oils

Journal of the American Oil Chemists' Society, 1985
AbstractChemical interesterification processes are discussed as they apply to palm, palm kernel and coconut oils. Included are process descriptions, selected physical and functional changes resulting from this process, analytical techniques and commercial edible applications. These fats are utilized worldwide in a growing variety of food products.
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Catalyst Removal after the Chemical Interesterification of Sunflower Oil with Methyl Acetate

Organic Process Research & Development, 2017
The efficiency of two processes to remove the potassium methoxide catalyst after the chemical interesterification of sunflower oil with methyl acetate was examined in this work. The two processes were acid neutralization and dry washing. Several acids were used as neutralization agents to form potassium salts.
Abraham Casas, Ángel Pérez, María Jesús Ramos   +2 more
openaire   +1 more source