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Oxidative stability of soybean oil products obtained by regioselective chemical interesterification

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Journal of the American Oil Chemists’ Society

Abstract

Oxidative stability of products produced as potential margarine basestock from soybean oil and methyl stearate by a novel chemical regioselective interesterification was evaluated. The oxidative stability of the products was evaluated by peroxide formation and volatile analysis during storage in the dark with oxygen at 60°C for 72 h. The product obtained by regioselective interesterification resulted in the lowest peroxide formation and volatile concentration sample in comparison with soybean oil and the randomized product of the regioselective interesterified product. Regioselective interesterification of soybean oil with methyl stearate produced a product with increased oxidative stability.

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Authors and Affiliations

  1. Food Quality and Safety Research, USDA, ARS, NCAUR, 61604, Peoria, Illinois

    Hiroaki Konishi, William E. Neff & Timothy L. Mounts

  2. Visiting Scientist from Technical Research Institute, Snow Brand Milk Products Co., Ltd., Saitama, Japan

    Hiroaki Konishi

Authors
  1. Hiroaki Konishi
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  2. William E. Neff
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  3. Timothy L. Mounts
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Konishi, H., Neff, W.E. & Mounts, T.L. Oxidative stability of soybean oil products obtained by regioselective chemical interesterification. J Am Oil Chem Soc 72, 1393–1398 (1995). https://doi.org/10.1007/BF02546217

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  • DOI: https://doi.org/10.1007/BF02546217

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