lipids 2009 E fry hyd interes

Lipids 2009 E fry - 1 LIPIDS LIPIDS Hydrogenation Inter-esterification Polymorphism Fractionation Belitz Conversion of liquid to solid fat based on

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Unformatted text preview: 1 LIPIDS LIPIDS Hydrogenation Inter-esterification Polymorphism Fractionation Belitz Conversion of liquid to solid fat, based on hydrogenation of unsaturated TAGs using catalyst (Normann, 1902) HYDROGENATION 2 Hydrogenation z Decrease double bonds, some saturated Mi ti f iti f d bl b d z Migration of position of double bonds z Formation of trans- fatty acids z Provide high melting fats for cooking, frying, baking z Fats melt near 30C, plastic consistency at RT z Fats melt near 30C, plastic consistency at RT z Resistant to auto-oxidation, longer shelf life z Linoleic acid (ess) left intact, linolenic is hydrogenated Hydrogenation Complete Hydrogenation Partial hydrogenation ? Min, OSU 3 Hydrogenation z Type of fatty acid z Type & concentration of catalyst (Ni, Cu, noble gases) z Pressure of H 2 z Reaction temperature z Degree of agitation Hydrogenation - catalysts z trieneAR to diene AR to monoene AR to saturated AR, each step has own reaction rate z Cu good catalyst to reduce linolenic acid content in soybean, (incr stability) z Noble gases, 100x more effective than Ni, expensive expensive z Ni, re-use enhances efficacy, plated onto carrier z AR = acyl residue 4 Hydrogenation? …. z What are the health problems associated with trans fats? z How to make trans free fats? An exchange of acyl group between TAGs, within or between INTER ESTERIFICATION 5 Interesterification z Change the position of the fatty acid on TAG backbone z High temperatures (300 C) z Catalysts (sodium methoxide) z Enzymes (lipases, esterases) z To modify crystallization properties Interesterification...
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This note was uploaded on 06/15/2010 for the course FDST 4080 taught by Professor Pegg during the Spring '10 term at University of Georgia Athens.

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Lipids 2009 E fry - 1 LIPIDS LIPIDS Hydrogenation Inter-esterification Polymorphism Fractionation Belitz Conversion of liquid to solid fat based on

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