Interesterification reaction activity, fatty acid composition and selectivity ratio of soybean oil

Abstract

The interesterification reaction was carried out by adding oleic acid to soybean oil by ratio 1:2 w/w under different conditions of temperature, stirring and catalyst percentages. Assessment of the interesterification of oils was reported by determination of saponification value, iodine value and fatty acids composition. This study showed that linolenic acid which is responsible for flavour instability of soybean oil and consider as primary factor contributing to deterioration of this oil could be reduced to less than or equals 3%.

Keywords

• fatty acid (composition)
• interesterification
• iodine value
• nickel
• oleic acid
• saponification value
• soybean oil.