EFFECT OF CHEMICAL INTERESTERIFICATION ON PHYSICAL AND CHEMICAL CHARACTERISTICS OF SUNFLOWER OIL AND TALLOW BLENDS

Sunflower oil and tallow were interesterified in different ratios (1:9, 2:8 and 4:6 w/w), at various degrees of temperature, for many periods of time. Using sodium methoxide (0.3% w/w) and sodium hydroxide: glycerol: water (1:2:3 w/w) as catalysts. Acid value, iodine value, peroxide value and meltin...

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Hlavní autoři:	Saadia Aly, Sherine Afifi, H.M. Salem, Y.A. El-Shattory
Médium:	Artigo
Jazyk:	Inglês
Vydáno:	Mansoura University, Faculty of Agriculture 2008-05-01
Edice:	Journal of Soil Sciences and Agricultural Engineering
Témata:	Chemical interesterification blend sunflower oil tallow sodium methoxide sodium hydroxide: glycerol: water fatty acid compositions solid fat content melting point trans fatty acids
On-line přístup:	https://jssae.journals.ekb.eg/article_203114_6e4541a35909ab2cc68bde31ba02706b.pdf
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