Grasas y Aceites, Vol 55, No 2 (2004)

Melting properties of some structured lipids native to high stearic acid soybean oil


https://doi.org/10.3989/gya.2004.v55.i2.157

G. R. List
Food and Industrial Oil Research, National Center for Agricultural Utilization, United States

R. O. Adlof
Food and Industrial Oil Research, National Center for Agricultural Utilization, United States

C. J. Carrierre
Food and Industrial Oil Research, National Center for Agricultural Utilization, United States

R. O. Dunn
Food and Industrial Oil Research, National Center for Agricultural Utilization, United States

Abstract


A number of structured lipids native to high stearic acid soybean oil were synthesized and their physical properties were determined by pulsed nuclear magnetic resonance (NMR), Mettler dropping point and differential scanning calorimetry (DSC). 1,3 Distearo-2-olein (SOS), 1,3 distearo-2-linolein (SLS) and1,3 distearo-2-linolenin (SlnS) were synthesized from pure 1,3 diacylglycerols and the appropriate fatty acid. Pulsed NMR determinations over the temperature range 10-50 ºC showed that the symmetrical triacylglycerols (SUS: where S = stearic, U = oleic, linoleic or linolenic) are high and sharply melting materials, all showing substantial amounts of solids at temperatures up to 33.3 ºC, yet are completely melted at only a few degrees higher. Mettler dropping points for SOS, SLS and SlnS were 44.1, 37.9 and 36.5 ºC respectively. The heats of fusion for the structured triacylglycerols were determined by DSC and shown to be of the order 29-32 cal/gm compared to 45 cal/gm for SSS. The heats of fusion were also calculated from Mettler dropping point determinations as admixtures with soybean oil and showed consistent agreement with the DSC data.

Keywords


Differential scanning calorimetry; Heats of fusion; Mettler dropping point; Nuclear magnetic resonance; Soybean oil; Structured lipids

Full Text:


PDF


Copyright (c) 2004 Consejo Superior de Investigaciones Científicas (CSIC)

Creative Commons License
This work is licensed under a Creative Commons Attribution 4.0 International License.


Contact us grasasyaceites@ig.csic.es

Technical support soporte.tecnico.revistas@csic.es