Effect of interesterification on the structure and physical propel ties of high-stearic acid soybean oils

被引：34

作者：

List, GR ^{[1
]}

Mounts, TL ^{[1
]}

Orthoefer, F ^{[1
]}

Neff, WE ^{[1
]}

机构：

[1] RICELAND FOODS,STUTTGART,AR 72160

来源：

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY | 1997年 / 74卷 / 03期

关键词：

dropping point; genetically modified soybean oil; interesterification; margarine oils; palm oil; solid fat index; stearic acid; triglycerides;

D O I：

10.1007/s11746-997-0145-6

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Triglyceride structures of genetically modified soybean oils high in stearic acid were determined by high-pressure liquid chromatography, and their physical properties were assessed by dilatometry and dropping point. In their natural state, these oils lack sufficient solids at 10-33 degrees C to qualify as margarine oils. However, after random interesterification, soybean oil containing 17% stearic acid shows a solid fat index (SFI) profile and dropping point closely matching those of a liquid margarine oil. Other oils, with stearic acid contents in the range of 20-33%, showed appreciable SFI values at 10 degrees C but lacked sufficient solids at 21.1-33.3 degrees C. After random interesterification, these oils also exhibited SFI profiles suitable for soft rub margarine, and their drop points increased from 18-19 degrees C to 36-38 degrees C.

引用

页码：327 / 329

页数：3

共 18 条

[1] Unsaturated synthetic glycerides VI Polymorphism of symmetrical monooleyl-disaturated triglycerides [J].