Effect of micella interesterification on fatty acids composition and volatile components of soybean and rapeseed oils

Effect of micella interesterification on fatty acids composition and volatile components of soybean and rapeseed oils

Micella interesterification of soybean and rapeseed oils was carried out using 0.2, 0.4 and 0.6 percentages of nickel catalyst, each at different temperatures of 60, 90 and 120ºC for 2, 4, and 6 hours. The proposed interesterification reaction conditions to obtain an oil with low linoleic acid level...

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Bibliographic Details
Main Authors:	Y. El-Shattory, R. S. Farag, Saadia M. Aly, Sherine M. Afifi
Format:	Article
Language:	English
Published:	Consejo Superior de Investigaciones Científicas 2000-10-01
Series:	Grasas y Aceites
Subjects:	fatty acids (composition) interesterification micella rapeseed oil soybean oil volatile components
Online Access:	http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/433

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