NDLI: Monitoring chemical interesterification

Content Provider	Springer Nature Link
Author	Liu, Linsen Lampert, Dan
Copyright Year	1999
Abstract	Chemical interesterification has long been used to modify oils and fats into functional products. Many chemical compounds can be used as the catalysts, such as sodium metal and sodium methoxide. With addition of the catalyst, the oil turns a well documented distinctive reddish brown. Many believe that this color compound may be the real catalyst in interesterification. The spectral changes of an oil undergoing interesterification were examined in the visible and ultraviolet wavelength ranges. An absorbance peak was found from 320–450 nm. Because this range is the wavelength of blue light, this absorption gives the oil a reddish brown color, the compensated color of blue light. The peak increases as the amount of sodium methoxide increases. To initiate and complete interesterification, the oil absorbance must reach levels of 0.4 and 1.0 at 374 nm, respectively. Controlled partial interesterification is now also possible by controlling the absorbance between 0.4 and 1.0. A novel patent-pending technology, based on this observation, was developed to monitor the progress of interesterification on-line using fiber optic technology. The reaction time and the dosage of sodium methoxide used for randomization have been significantly reduced on bench-scale when using this new tool. Furthermore, the oils interesterified with monitoring have higher oxidative stability and tocopherol contents compared to those by conventional randomization.
Starting Page	783
Ending Page	787
Page Count	5
File Format	PDF
ISSN	0003021X
Journal	Journal of the American Oil Chemists' Society
Volume Number	76
Issue Number	7
e-ISSN	15589331
Language	English
Publisher	Springer-Verlag
Publisher Date	1999-01-01
Publisher Place	Berlin, Heidelberg
Access Restriction	One Nation One Subscription (ONOS)
Subject Keyword	Color fiber optic interesterification mechanism monitor partial interesterification plastic fats randomization sodium methoxide Industrial Chemistry/Chemical Engineering Analytical Chemistry Chemistry/Food Science Biotechnology Biomaterials Agriculture
Content Type	Text
Resource Type	Article
Subject	Organic Chemistry Chemical Engineering

Sl.	Authority	Responsibilities	Communication Details
1	Ministry of Education (GoI), Department of Higher Education	Sanctioning Authority	https://www.education.gov.in/ict-initiatives
2	Indian Institute of Technology Kharagpur	Host Institute of the Project: The host institute of the project is responsible for providing infrastructure support and hosting the project	https://www.iitkgp.ac.in
3	National Digital Library of India Office, Indian Institute of Technology Kharagpur	The administrative and infrastructural headquarters of the project	Dr. B. Sutradhar bsutra@ndl.gov.in
4	Project PI / Joint PI	Principal Investigator and Joint Principal Investigators of the project	Dr. B. Sutradhar bsutra@ndl.gov.in Prof. Saswat Chakrabarti will be added soon
5	Website/Portal (Helpdesk)	Queries regarding NDLI and its services	support@ndl.gov.in
6	Contents and Copyright Issues	Queries related to content curation and copyright issues	content@ndl.gov.in
7	National Digital Library of India Club (NDLI Club)	Queries related to NDLI Club formation, support, user awareness program, seminar/symposium, collaboration, social media, promotion, and outreach	clubsupport@ndl.gov.in
8	Digital Preservation Centre (DPC)	Assistance with digitizing and archiving copyright-free printed books	dpc@ndl.gov.in
9	IDR Setup or Support	Queries related to establishment and support of Institutional Digital Repository (IDR) and IDR workshops	idr@ndl.gov.in

Modification of butterfat by selective hydrolysis and interesterification by lipase: Process and product characterization

Online Pre-purification for the Continuous Enzymatic Interesterification of Bulk Fats Containing Omega-3 Oil

Effect of randomization on the oxidative stability of corn oil

Production of cocoa butter-like fats by the lipase-catalyzed interesterification of palm oil and hydrogenated soybean oil

Physical and chemical properties of trans-free fats produced by chemical interesterification of vegetable oil blends

Reduction of Graininess Formation in Beef Tallow-Based Plastic Fats by Chemical Interesterification of Beef Tallow and Canola Oil

Structured lipids: Lipase-catalyzed interesterification of tricaproin and trilinolein

Color Formation by Partial Glycerides (?)

How is chemical interesterification initiated: Nucleophilic substitution or α-proton abstraction?

Monitoring chemical interesterification

Similar Documents

Modification of butterfat by selective hydrolysis and interesterification by lipase: Process and product characterization

Online Pre-purification for the Continuous Enzymatic Interesterification of Bulk Fats Containing Omega-3 Oil

Effect of randomization on the oxidative stability of corn oil

Production of cocoa butter-like fats by the lipase-catalyzed interesterification of palm oil and hydrogenated soybean oil

Physical and chemical properties of trans-free fats produced by chemical interesterification of vegetable oil blends

Reduction of Graininess Formation in Beef Tallow-Based Plastic Fats by Chemical Interesterification of Beef Tallow and Canola Oil

Structured lipids: Lipase-catalyzed interesterification of tricaproin and trilinolein

Color Formation by Partial Glycerides (?)

How is chemical interesterification initiated: Nucleophilic substitution or α-proton abstraction?

Monitoring chemical interesterification