Crystallization properties of interesterified hardfats-soybean oil blends as a function of storage time

2020 ◽  
Author(s):  
Mayanny Silva
Keyword(s):  
Soybean Oil ◽  
Storage Time ◽  
Oil Blends ◽  
Crystallization Properties

Thermal, mechanical and rheological properties of poly (lactic acid)/epoxidized soybean oil blends

2008 ◽  
Vol 62 (1) ◽  
pp. 91-98 ◽  
Author(s):  
Fathilah Ali ◽  
Young-Wook Chang ◽  
Shin Choon Kang ◽  
Joon Yong Yoon
Keyword(s):  
Lactic Acid ◽  
Soybean Oil ◽  
Rheological Properties ◽  
Epoxidized Soybean Oil ◽  
Poly Lactic Acid ◽  
Oil Blends

scholarly journals Compositional and textural properties of milkfat–soybean oil blends following enzymatic interesterification

2011 ◽  
Vol 125 (1) ◽  
pp. 133-138 ◽  
Author(s):  
Gisele Fátima Morais Nunes ◽  
Ariela Veloso de Paula ◽  
Heizir Ferreira de Castro ◽  
Júlio César dos Santos
Keyword(s):  
Soybean Oil ◽  
Textural Properties ◽  
Enzymatic Interesterification ◽  
Oil Blends

scholarly journals CHEMICAL INTERESTERIFICATION OF FRACTIONATED PALM OIL, SUNFLOWER OIL AND SOYBEAN OIL BLENDS AND ITS EFFECT

2019 ◽  
Vol 04 (03) ◽  
pp. 276-288
Author(s):  
Vassiriki CISSE ◽  
Fahri YEMIŞÇIOĞLU ◽  
Merve YAZILIKAYA
Keyword(s):  
Soybean Oil ◽  
Palm Oil ◽  
Sunflower Oil ◽  
Chemical Interesterification ◽  
Oil Blends ◽  
Oil Sunflower

scholarly journals Effect of frying on physicochemical properties of sesame and soybean oil blend

2021 ◽  
Vol 13 (3) ◽  
pp. 820-829
Author(s):  
Meenakshi Garg ◽  
Surabhi Wason ◽  
Prem Lata Meena ◽  
Rajni Chopra ◽  
Susmita Dey Sadhu ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Soybean Oil ◽  
Peroxide Value ◽  
Seed Oil ◽  
Sesame Seed ◽  
Acid Value ◽  
Sesame Oil ◽  
Oil Blends ◽  
Sesame Seed Oil ◽  
Oil Blend

Most common cooking oil, such as soybean oil, can not be used for high-temperature applications, as they are highly susceptible to oxidation. Sesame seed oil rich in natural antioxidants provides high oxidative stability. Therefore, blending sesame oil with soybean oil offer improved oxidative stability. This study aims to determine the effect of frying on the physicochemical properties of sesame and soyabean oil blend. Soybean oil (SO) was blended with sesame seed oil (SSO) in the ratio of A-40:60, B-60:40 and C-50:50 so as to enhance its market acceptability. The changes occurring in soybean and sesame seed oil blend during repeated frying cycles were monitored. The parameters assessed were: Refractive index, specific gravity, viscosity, saponification value, free fatty acid (FFA) , peroxide value, and acid value. Fresh and fried oil blends were also characterised by Fourier Transform Infrared Spectroscopy (FTIR). No significant changes were observed for refractive index and specific gravity values in oil blends. Viscosity of blend B blend was the least, making it desirable for cooking purposes. However, FFA, acid value and peroxide value increased after each frying cycle. The increment of FFA and AV was found low for blend A (10% and 10%,) than blend B (27%,13%) and blend C (13%,13%). The peroxide value of all samples was within the acceptable range. The results of the present study definitely indicated that blending sesame oil with soybean oil could produce an oil blend which is economically feasible and provide desirable physicochemical properties for cooking purposes.

Trans-free fats through interesterification of canola oil/palm olein or fully hydrogenated soybean oil blends

2009 ◽  
Vol 111 (12) ◽  
pp. 1212-1220 ◽  
Author(s):  
Jamshid Farmani ◽  
Mohammad Safari ◽  
Manouchehr Hamedi
Keyword(s):  
Soybean Oil ◽  
Oil Palm ◽  
Canola Oil ◽  
Palm Olein ◽  
Oil Blends ◽  
Hydrogenated Soybean Oil

Effects of chemical interesterification on the physicochemical, microstructural and thermal properties of palm stearin, palm kernel oil and soybean oil blends

2013 ◽  
Vol 137 (1-4) ◽  
pp. 8-17 ◽  
Author(s):  
Siti Hazirah Mohamad Fauzi ◽  
Norizzah Abd Rashid ◽  
Zaliha Omar
Keyword(s):  
Thermal Properties ◽  
Soybean Oil ◽  
Palm Kernel ◽  
Palm Stearin ◽  
Chemical Interesterification ◽  
Palm Kernel Oil ◽  
Oil Blends ◽  
Kernel Oil

Interesterification of Lard and Soybean Oil Blends Catalyzed by Immobilized Lipase in a Continuous Packed Bed Reactor

2011 ◽  
Vol 88 (12) ◽  
pp. 1925-1933 ◽  
Author(s):  
Roberta Claro da Silva ◽  
Fabiana Andreia Schaffer De Martini Soares ◽  
Thaís Gonzaga Fernandes ◽  
Anna Laura Donadi Castells ◽  
Kelly Caroline Guimarães da Silva ◽  
...  
Keyword(s):  
Soybean Oil ◽  
Immobilized Lipase ◽  
Packed Bed ◽  
Packed Bed Reactor ◽  
Oil Blends

Phase Inversion in Polylactide/Soybean Oil Blends Compatibilized by Poly(isoprene-b-lactide) Block Copolymers

2009 ◽  
Vol 1 (10) ◽  
pp. 2390-2399 ◽  
Author(s):  
Kwanho Chang ◽  
Megan L. Robertson ◽  
Marc A. Hillmyer
Keyword(s):  
Block Copolymers ◽  
Soybean Oil ◽  
Phase Inversion ◽  
Oil Blends
Sign in / Sign up

Export Citation Format

Share Document