Heated fat-based oil substitutes, oleic and linoleic acid-esterified propoxylated glycerol |
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Authors: | William E Artz Steven L Hansen Michelle R Myers |
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Affiliation: | (1) Bunge Foods, Bradley, Illinois;(2) Kraft Foods, Inc., Glenview, Illinois;(3) The University of Illinois, 382 M Agricultural Engineering Science Bldg., 1304 W. Pennsylvania Ave., 61801-4726 Urbana, IL |
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Abstract: | Four oils triolein, trilinolein, oleic acid-esterified propoxylated glycerol (EPG-08 oleate), and linoleic acid-esterified
propoxylated glycerol (EPG-08 linoleate)], each without added antioxidants, were heated for 12 h/d at approximately 190°C
in a small deep-fat fryer until the polymer concentration exceeded 20%, as determined by high-performance size-exclusion chromatography.
Increases in the free fatty acid content, total acid value, food oil sensor value, and p-anisidine value during heating indicated that significant thermal oxidation had occurred in each oil. Capillary supercritical
fluid chromatography (SFC) was used to determine the substrate concentration of each oil after each heating interval. The
average, apparent first-order reaction rate constant (as determined by SFC) for trilinolein was 0.0348±0.0034 h−1, while the rate for EPG-08 linoleate was 0.0253±0.0032 h−1. The average apparent reaction rate constant for triolein was 0.0256±0.0011 h−1, while the rate for EPG-08 oleate was 0.0252±0.0008 h−1. Triolein contained >20% polymer after 60 h of heating, EPG-08 oleate contained >20% polymer after 36 h of heating, and both
trilinolein and EPG-08 linoleate contained >20% polymer after 24 h of heating. |
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Keywords: | Fat substitute frying oils high-performance size-exclusion chromatography linoleic acid-esterified propoxylated glycerol lipid oxidation oleic acid-esterified propoxylated glycerol supercritical fluid chromatography triolein trilinolein |
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