Interesterification reaction activity, fatty acid composition and selectivity ratio of soybean oil

Authors

  • Y. El-Shattory and Oils Department, National Research Centre
  • Saadia M. Aly and Oils Department, National Research Centre

DOI:

https://doi.org/10.3989/gya.1998.v49.i5-6.748

Keywords:

Fatty acid (composition), Interesterification, Iodine value, Nickel, Oleic acid, Saponification value, Soybean oil.

Abstract


The interesterification reaction was carried out by adding oleic acid to soybean oil by ratio 1:2 w/w under different conditions of temperature, stirring and catalyst percentages. Assessment of the interesterification of oils was reported by determination of saponification value, iodine value and fatty acids composition. This study showed that linolenic acid which is responsible for flavour instability of soybean oil and consider as primary factor contributing to deterioration of this oil could be reduced to less than or equals 3%.

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Published

1998-12-30

How to Cite

1.
El-Shattory Y, Aly SM. Interesterification reaction activity, fatty acid composition and selectivity ratio of soybean oil. grasasaceites [Internet]. 1998Dec.30 [cited 2021Dec.9];49(5-6):400-4. Available from: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/748

Issue

Section

Research

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