Polymorphism of hydrogenated canola oil |
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Authors: | Azza Naguib-Mostafa John M. deMan |
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Affiliation: | 1. Department of Food Science, University of Guelph, N1G 2W1, Guelph, Ont., Canada
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Abstract: | The polymorphism of hydrogenated Canola oil was investigated using X-ray diffraction. The effects of hydrogenation conditions (selective: 200 C; 48 kPa hydrogen pressure, and nonselective: 160 C; 303 kPa) and degree of unsaturation on the transformation β′ → β are discussed. A densitometer was used to follow the changes in the relative density of the characteristic short spacings, in an attempt to present a semiquantitative measure of β′ « β transformation during storage. The samples studied were selectively and nonselectively hydrogenated Canola oils of iodine values (IV) 70 and 60, respectively. Among the 4 samples, the selectively hydrogenated sample with IV 70 was the most stable and the nonselectively hydrogenated sample with IV 60 the least stable. |
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