Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 23 Issue 3
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- Pages.360-365
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- 1991
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- 0367-6293(pISSN)
Effect of Random Interesterification on the Physicochemical Properties in Blends of Corn Germ Oil and Fully Hydrogenated Soybean Oil
옥수수기름과 극도경화대두 혼합유의 이화학적 성질에 대한 무작위 에스테르 교환의 영향
- Shin, Hyo-Sun (Department of Food Science and Technology, Dongguk University) ;
- Chung, Kwang-Hyun (Department of Food Science and Technology, Dongguk University) ;
- Chun, Je-Hyun (Dong Bang Technical Research Laboratory)
- Published : 1991.06.01
Abstract
Effect of random interesterification on the physicochemical properties in blends of corn germ oil and fully hydrogenated soybean oil was studied. Interesterification by using 0.4% sodium methoxide at
가정용 마아가린의 물성에 적합한 원료유지를 제조하기 위하여 옥수수기름(corn germ oil, CGO)과 극도경화 대두유(fully hydrogenated soybean oil, FHSO)의 혼합유를 무작위 에스테르 교환하였을 때 이들 혼합유의 이화학적 성질의 변화를 연구하였다. 에스테르 교환은 triglyceride 조성을 분석한 결과