Chemical interesterification with regioselectivity for edible oils View Full Text


Ontology type: schema:ScholarlyArticle     


Article Info

DATE

1993-04

AUTHORS

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

ABSTRACT

Chemical interesterification reaction conditions that provide regioselectivity regarding fatty acid positions in triacylglycerol have been investigated. Sodium methoxide-catalyzed ester interchange between soybean oil and methyl stearate was performed in hexane at low reaction temperature,i.e., 30 to 60°C. The results showed regioselectivity was obtained at 30°C. The ester interchange at 1,3-carbons progressed 1.7 times faster than at 2-carbon of the glycerol moiety of triacylglycerol at 24 h. Preheating of the mixture of reactant and catalyst at 60°C for 15 min promoted catalyst activation to accelerate the interesterification while maintaining regioselectivity. This method is believed to be feasible for modification of edible fats and oils. More... »

PAGES

411-415

Identifiers

URI

http://scigraph.springernature.com/pub.10.1007/bf02552716

DOI

http://dx.doi.org/10.1007/bf02552716

DIMENSIONS

https://app.dimensions.ai/details/publication/pub.1005044212


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