By Frank Gunstone

ISBN-10: 0849328160

ISBN-13: 9780849328169

Offers available, targeted details at the composition, houses, and makes use of of the vegetable oils usually present in the foodstuff undefined. additionally, the most important foodstuff makes use of are associated, anyplace attainable, composition and homes of the oils.

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Additional info for Vegetable Oils in Food Technology: Composition, Properties, and Uses

Example text

Wang and co-workers (1997) and Wang and Hammond (1999) studied class composition, stereospecific distribution, and molecular species composition of PLs in normal soybeans and in beans with genetically modified fatty acid composition. 4) that PI had higher palmitate and stearate percentages than did PC and PE, that PC had the lowest palmitate percentage, and that PE had the lowest stearate percentage. Stereospecific analysis indicated that saturated fatty acids were concentrated at the sn-1 position, and the unsaturated fatty acids preferred the sn-2 position of the PL molecules.

Flash point is the temperature at which the volatiles are produced in amounts that ignite but do not support a flame. 0 – – Sipos and Szuhaj 1996. ∗ These symbols represent the acyl groups of the TAG molecule: P = palmitic, S = stearic, O = oleic, L = linoleic, Ln = linolenic, E = elaidic acid. will support a flame. These temperatures are lower for oils with a higher free fatty acid content or with short chain free fatty acids.

A perfect selectivity provides sequential elimination of unsaturated acids as follows: Linolenic −→ Linoleic −→ Oleic −→ Stearic Generally, selectivity increases with increases in temperature and in catalyst concentration and with decreases in hydrogen pressure and in agitation rate (Erickson and Erickson 1995). The effect of pressure on hydrogenation selectivity of soybean oil was reported by List and co-workers (2000) who showed that the linoleate-containing triacylglycerols were reduced at a much faster rate than the linolenate-containing triacylglycerols under their experimental conditions.

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Vegetable Oils in Food Technology: Composition, Properties, and Uses by Frank Gunstone


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