Abstract
Deodorized kapok seed oil foams vigorously when used for deep fat frying at a temperature around 180 C. This foaming tendency is due to the presence of cyclopropenoid in the oil. It was found that this foaming tendency can be greatly reduced by catalytic hydrogenation provided the cyclopropene ring is not cleaved by deodorization or bleaching prior to hydrogenation. Infrared spectrum of the refined and hydrogenated kapok seed oil showed absorption at 1020 cm−1 which is associated with the formation of the cyclopropane ring during the hydrogenation.
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Kawase, Y., Niizuma, H. & Yasuda, K. Improvement of foaming tendency of kapok seed oil by catalytic hydrogenation. J Am Oil Chem Soc 45, 852–854 (1968). https://doi.org/10.1007/BF02540168
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DOI: https://doi.org/10.1007/BF02540168