Effect of some refining steps on rapeseed oil triacylglycerol structures

Š. Schmidt, M. Vajdák, S. Sekretár and V. Koman
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Š. Schmidt: Department of Food Science and Technology, Faculty of Chemical and Food Technology, Slovak University of Technology, Bratislava, Slovak Republic, *E-mail: stefan.schmidt@stuba.sk
M. Vajdák: Department of Food Science and Technology, Faculty of Chemical and Food Technology, Slovak University of Technology, Bratislava, Slovak Republic, *E-mail: stefan.schmidt@stuba.sk
S. Sekretár: Department of Food Science and Technology, Faculty of Chemical and Food Technology, Slovak University of Technology, Bratislava, Slovak Republic, *E-mail: stefan.schmidt@stuba.sk
V. Koman: Department of Food Science and Technology, Faculty of Chemical and Food Technology, Slovak University of Technology, Bratislava, Slovak Republic, *E-mail: stefan.schmidt@stuba.sk

Czech Journal of Food Sciences, 2004, vol. 22, issue SpecialIssue, S346-S348

Abstract: Determination of fatty acids at sn-2 position in rapeeed oil triacylglycerols with low content of erucic acid is desribed. Oleic acid constitues of 48% of the fatty acids, linoleic acid 37.8%, linolenic acid 13.5%, and small amounts of the usual saturated acids make up the remainder. The effect of industrial alkali refining (degumming and neutralization), bleaching, deodorization and interesterification was studied. The use of different refining steps did not cause any or only mild triacylglycerol structure modification, other than interesterification, obviously.

Keywords: fats; oils; triacylglycerols; rapeseed; technology; refining; interesterification (search for similar items in EconPapers)
Date: 2004
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:22:y:2004:i:specialissue:id:10698-cjfs

DOI: 10.17221/10698-CJFS

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