Oxidative stability of soybean oil products obtained by regioselective chemical interesterification View Full Text


Ontology type: schema:ScholarlyArticle     


Article Info

DATE

1995-11

AUTHORS

Hiroaki Konishi, William E. Neff, Timothy L. Mounts

ABSTRACT

Oxidative stability of products produced as potential margarine basestock from soybean oil and methyl stearate by a novel chemical regioselective interesterification was evaluated. The oxidative stability of the products was evaluated by peroxide formation and volatile analysis during storage in the dark with oxygen at 60°C for 72 h. The product obtained by regioselective interesterification resulted in the lowest peroxide formation and volatile concentration sample in comparison with soybean oil and the randomized product of the regioselective interesterified product. Regioselective interesterification of soybean oil with methyl stearate produced a product with increased oxidative stability. More... »

PAGES

1393-1398

References to SciGraph publications

  • 1987-02. Effects of β-carotene on light stability of soybean oil in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 1965-08. Flavor evaluation of natural soybean oils of high and low linolenate content in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 1990-11. Production of cocoa butter-like fat from interesterification of vegetable oils in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 1967-04. The influence of glyceride structure on the rate of autoxidation in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 1967-09. Interesterification products and processes in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 1978-11. Margarine and margarine oil, formulation and control in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 1986-08. Headspace volatile analysis to evaluate oxidative and thermal stability of soybean oil. Effect of hydrogenation and additives in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 1985-09. Effects of hydrogenation and additives on cooking oil performance of soybean oil in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 1977-01. Alterations in glyceride composition during interesterifi-cation of mixtures of sunflower oil with lard and tallow in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 1989-04. Flavor and oxidative stability of soybean, sunflower and low erucic acid rapeseed oils in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 1993-04. Chemical interesterification with regioselectivity for edible oils in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 1992-02. Effect of triacylglycerol composition and structures on oxidative stability of oils from selected soybean germplasm in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 1987-05. The kinetics of the autoxidation of polyunsaturated fatty acids in LIPIDS
  • 1951-03. The flavor problem of soybean oil. VIII. Linolenic acid in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 1990-08. Triglyceride interesterification by lipases. 1. Cocoa butter equivalents from a fraction of palm oil in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 1985-10. Effects of antioxidants, methyl silicone and hydrogenation on room odor of soybean cooking oils in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 1992-06. Autoxidation of polyunsaturated triacylglycerols. IV. Volatile decomposition products from triacylglycerols containing linoleate and linolenate in LIPIDS
  • 1987. Hydrogenation of Edible Oils in FAT PRODUCTION AND CONSUMPTION
  • 1990-01. Autoxidation of polyunsaturated triacylglycerols. III. Synthetic triacylglycerols containing linoleate and linolenate in LIPIDS
  • 1990-01. Autoxidation of polyunsaturated triacylglycerols. II. Trilinolenoylglycerol in LIPIDS
  • 1990-01. Autoxidation of polyunsaturated triacylglycerols. I. Trilinoleoylglycerol in LIPIDS
  • 1976-06. Interesterification of edible oils in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 1977-10. “Zerotrans” margarines: Preparation, structure, and properties of interesterified soybean oil-Soy trisaturate blends in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • Identifiers

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    http://scigraph.springernature.com/pub.10.1007/bf02546217

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    http://dx.doi.org/10.1007/bf02546217

    DIMENSIONS

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