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Effect of interesterification process on soybean oil property under different experimental conditions [electronic resource].

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Mahmoud,E. A

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Language: English Summary language: Arabic Description: p.37-56Other title:

تأثير عمليات الاسترة الداخلية تحت ظروف مختلفة علي خواص زيت فول الصويا [Added title page title]

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Bulletin of Faculty of Agriculture. Cairo University, 2004 v. 55 (1) [electronic resource].

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In: The Bulletin Faculty of Agriculture, Cairo University 2004.v.55(1)Summary: Modified soybean oil samples were prepared by interesterification of soybean oil with oleic acid at a ratio of 2: I (w/w). The interesterification process was conducted at various reaction temperatures (60, 90 and 120 0e), stirring periods (2,4 and 6 hr) and nickel concentrations (0.2, 0.4 and 0.6%) as a catalyst. The fatty acid composition of the non-interesterified and interesterified soybean oil samples were detennined by gas-liquid chromatography. The data demonstrated that the interesterification process altered the fatty acid composition of soybean oil. Under the various interesterification conditions, the levels of palmitic acid (16:0)and stearic acid (18:0) were nearly unchanged, whilst the level of oleic acid (18:1) was increased, linoleic acid (18:2) + linolenic acid (18:3) were decreased, respectively. The proposed interesterification reaction conditions to produce soybean oil characterized by low linolenic acid content (3.4%) were 0.2% or 0.4% nickel at 120°C and 4 hr stirring period. The recommended interesterification conditions for producing modified soybean oil distinguished by high oxidative stability were 0.2% nickel, 90°C reaction temperature and 4 hr stirring period.

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Modified soybean oil samples were prepared by interesterification of soybean oil with oleic acid at a ratio of 2: I (w/w). The interesterification process was conducted at various reaction temperatures (60, 90 and 120 0e), stirring periods (2,4 and 6 hr) and nickel concentrations (0.2, 0.4 and 0.6%) as a catalyst. The fatty acid composition of the non-interesterified and interesterified soybean oil samples were detennined by gas-liquid chromatography. The data demonstrated that the interesterification process altered the fatty acid composition of soybean oil. Under the various interesterification conditions, the levels of palmitic acid (16:0)and stearic acid (18:0) were nearly unchanged, whilst the level of oleic acid (18:1) was increased, linoleic acid (18:2) + linolenic acid (18:3) were decreased, respectively. The proposed interesterification reaction conditions to produce soybean oil characterized by low linolenic acid content (3.4%) were 0.2% or 0.4% nickel at 120°C and 4 hr stirring period. The recommended interesterification conditions for producing modified soybean oil distinguished by high oxidative stability were 0.2% nickel, 90°C reaction temperature and 4 hr stirring period.

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