Author
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List, Gary |
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Submitted to: Meeting Abstract
Publication Type: Abstract Only Publication Acceptance Date: 11/9/2002 Publication Date: 11/9/2002 Citation: LIST, G.R. ALTERNATIVE PROCESSING TECHNOLOGIES TO REDUCE TRANS ACID CONTENTS OF FOOD OILS: INTERESTERIFICATION, PLANT BREEDING, AND PRESSURE CONTROLLED HYDROGENATION. MEETING ABSTRACT. 2002. p. 365-367. Interpretive Summary: Technical Abstract: Alternative processing strategies to reduce trans acid contents of food oils include interesterification, genetic and plant breeding for triglyceride and fatty acid composition and pressure controlled hydrogenation. This paper will review research in these areas. Random interesterification of liquid oil and completely hydrogenated stearines represent routes to both trans-free margarines, spreads and shortenings. Products based on this technology are available in Europe, Canada and, to a lesser extent, in the United States. The preparation and physical properties of interesterified shortening and margarine oils will be described and discussed. Over the past decade a number of breakthroughs in soybean breeding research have occurred. Soybean lines have been introduced where the normal 15% saturated acids have been increased to 25-40%. The fatty acid composition, triglyceride structure and physical properties of these oils will be presented and the properties of margarines prepared from them will be discussed. Current research has shown that significant reduction in trans acids can be achieved through modification of hydrogenation conditions. By varying temperatures, hydrogen pressure and catalyst concentrations, basestocks and blended margarines can be produced with about 4% trans compared to 10-11% found in commercially prepared oils. These results will be presented and discussed. |
