한국식품과학회지 (Korean Journal of Food Science and Technology)
- 제27권1호
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- Pages.41-46
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- 1995
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- 0367-6293(pISSN)
레시틴의 첨가 유, 무에 따른 대두유의 수소첨가 반응성과 리놀렌산의 변화
Changes of Linolenic Acid Content and Reactivity during Partial Hydrogenation of Soybean Oil with and without Lecithin
초록
Changes of fatty acid composition and reaction rate were investigated according to reaction condition during partial hydrogenation reaction of soybean oil until its iodine value decreased from 134 to 110. The reaction conditions were varied in the range of from