Effect of micella interesterification on fatty acids composition and volatile components of soybean and rapeseed oils
DOI:
https://doi.org/10.3989/gya.2000.v51.i5.433Keywords:
Fatty acids (composition), Interesterification, Micella, Rapeseed oil, Soybean oil, Volatile componentsAbstract
Micella interesterification of soybean and rapeseed oils was carried out using 0.2, 0.4 and 0.6 percentages of nickel catalyst, each at different temperatures of 60, 90 and 120ºC for 2, 4, and 6 hours. The proposed interesterification reaction conditions to obtain an oil with low linoleic acid level were 0.2 % nickel catalyst at 120ºC for 4 hours, 0.4% nickel catalyst at 90ºC for 4 hours and 0.6% at 60ºC for 4 hours. Fatty acid composition and chemical analysis of the interesterified and non-esterified oils were estimated. Selected samples undergo heating at 180ºC for 4 hours determining the volatile components. The appearance of some components supported the interesterification process for modification of fatty acid constituents of the oils.
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