Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 27 Issue 2
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- Pages.205-209
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- 1995
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- 0367-6293(pISSN)
The Effects of Various Reaction Conditions on Trans Isomer Formation in Hydrogenating Edible Soybean Oil
식용(食用) 대두유(大豆油) 경화시(硬化時) 반응조건(反應條件)이 이성체(異性體) 생성(生成)에 미치는 영향(影響)
- Choi, Eok (Shin Woo Co.) ;
- Joo, Hyun-Kyu (Department of Agricultural Chemistry, KonKuk University) ;
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Lee, Si-Kyung
(Department of Agricultural Chemistry, KonKuk University)
- Published : 1995.04.29
Abstract
Edible hardened soybean oil is processed by hydrogenation of refined soybean oil in order to upgrade the heat and oxidation stability and to improve flavor and physical nature. This study aims to investigate the influences of various reaction conditions on iodine value, fatty acid composition and trans isomer formation in hydrogenating soybean oil. In case that hardening temperature is
국내에서 생산된 정제 대두유의 열, 산화 안정성을 향상시키고 풍미, 물성의 개량과 이용도를 높이기 위하여 수소첨가에 의한 식용경화 대두유 제조시 반응 조건을 달리하여 주요 지방산 조성, 옥소가 및 trans 이성체의 생성에 미치는 영향을 조사하였다.