enhancement of thermal stability of soybean oil by blending

Enhancement of thermal stability of soybean oil by blending

968 Emir. J. Food Agric Vol 30 Issue 11 2018 Enhancement of thermal stability of soybean oil by blending with tea seed oil Nopparat Prabsangob1* and Soottawat Benjakul2 1Department of Product Development, Faculty of Agro-Industry, Kasetsart University, Bangkok 10900 Thailand, 2Department of Food

Get Price
improvement in thermal stability of soybean oil by blending

Improvement in thermal stability of soybean oil by blending

Therefore, the present study clearly indicated that partial replacement of soybean oil with camellia oil can significantly improve frying stability for deep frying of french fries.

Get Price
enhancement of the oxidative stability of some vegetable oils

Enhancement of the oxidative stability of some vegetable oils

Blends (20%, 40%, 60%, 80% w/w) of Moringa oleifera oil (MOO) with sunflower oil (SFO) and soybean oil (SBO) were prepared to evaluate the changes in fatty acid (FA) composition, oxidative and thermal stability of SFO and SBO.

Get Price
effect of tea catechin derivatives on stability of soybean

Effect of tea catechin derivatives on stability of soybean

Effect of (-)-epigallocatechin gallate (EGCG) and (-)-epicatechin (EC) at different concentrations (100-300 ppm) on frying stability of soybean oil blended with tea seed oil was studied. Thermal stability of the blended oil increased with the addition of EGCG and EC, especially with increasing concentrations.

Get Price
thermal stability of sesame/soybean oil blends - sciencedirect

Thermal stability of sesame/soybean oil blends - ScienceDirect

This indicates that the thermal stability of soybean oil was improved by the blending with unroasted sesame oil. The thermal stability of soybean oil could be significantly enhanced after 48 h heating when blended with 20% of unroasted sesame oil.

Get Price
effect of tea catechin derivatives on stability of soybean

Effect of tea catechin derivatives on stability of soybean

Effect of (−)-epigallocatechin gallate (EGCG) and (−)-epicatechin (EC) at different concentrations (100-300 ppm) on frying stability of soybean oil blended with tea seed oil was studied. Thermal stability of the blended oil increased with the addition of EGCG and EC, especially with increasing concentrations.

Get Price
frying stability of high-oleate and regular soybean oil

Frying stability of high-oleate and regular soybean oil

Various method to improve oxidative stability of soybean oil has been developed and studied, for example, partial hydrogenation, fatty acid modification and blending with more saturated or ...

Get Price
enhancement of the oxidative stability of some vegetable oils

Enhancement of the oxidative stability of some vegetable oils

Request on ResearchGate | Enhancement of the oxidative stability of some vegetable oils by blending with Moringa oleifera oil | Blends (20%, 40%, 60%, 80% w/w) of Moringa oleifera oil (MOO ...

Get Price
enhancement of the oxidative stability of some vegetable oils

Enhancement of the oxidative stability of some vegetable oils

Blends (20%, 40%, 60%, 80% w/w) of Moringa oleifera oil (MOO) with sunflower oil (SFO) and soybean oil (SBO) were prepared to evaluate the changes in fatty acid (FA) composition, oxidative and thermal stability of SFO and SBO.

Get Price
oxidative stability of soybean oil fatty acid ... - springerlink

Oxidative stability of soybean oil fatty acid ... - SpringerLink

Oxidative stability of soybean oil fatty acid methyl esters by oil stability index (OSI) Abstract Biodiesel, an alternative diesel fuel derived from transesterification of vegetable oils or animal fats, is composed of saturated and unsaturated long-chain FA alkyl esters. During long-term storage, oxidation caused by contact with air (autoxidation)...

Get Price
(pdf) thermal stability of biodiesel and its blends: a review

(PDF) Thermal stability of biodiesel and its blends: A review

Chem Rev 1964;64:591-611. between various thermal stability properties of vegetable oil and to [16] Bondioli P, Gasparoli A, Lanzani A, Fedeli E, Veronese S, Sala M. Storage study the effect of Rancimat induction period on various thermal stability of biodiesel.

Get Price
effect of temperature on shelf stability of soybean-corn oil

Effect of Temperature on Shelf Stability of Soybean-corn Oil

Corn oil has better shelf life than the soybean oil, Hence when soybean oil is blended with corn oil there is an increase in shelf life stability of soybean oil. Thus the present study of three blends certainly help to improve shelf life of soybean oil as compared to pure soybean oil.

Get Price
effect of temperature on shelf stability of soybean-corn oil

Effect of Temperature on Shelf Stability of Soybean-corn Oil

INTRODUCTION. To increase stability of soybean oil linolenic acid content must be reduce it can be done by changing fatty acid compositon this is possible by blending with more stable oils compare to soybean oil.

Get Price
soybean oil: healthy or harmful? | nutrition advance

Soybean Oil: Healthy or Harmful? | Nutrition Advance

Soybean oil is a commercial cooking oil used in a large number of fast food and ultra-processed food products.. However, this vegetable oil is controversial and splits opinion. While some people think it is "heart healthy," others worry about its relatively poor stability at high temperatures.

Get Price
a comparative study on the mechanical, thermal

A Comparative Study on the Mechanical, Thermal

A Comparative Study on the Mechanical, Thermal and Morphological Characterization of Poly(lactic acid)/Epoxidized Palm Oil Blend V. S. Giita Silverajah , 1, * Nor Azowa Ibrahim , 1, * Wan Md Zin Wan Yunus , 2 Hazimah Abu Hassan , 3 and Chieng Buong Woei 1

Get Price
mechanical, thermal and morphological properties of poly

Mechanical, Thermal and Morphological Properties of Poly

thermal stability than neat PLA. Further, the PLA/1 wt% EPO blend showed enhancement in the tensile, flexural and impact properties. This is due to improved interaction in the blend producing good compatible morphologies, which can be revealed by Scanning Electron Microscopy (SEM) analysis.

Get Price
application and stability of natural antioxidants in edible

Application and stability of natural antioxidants in edible

It has been proved that encapsulation could improve the thermal stability of natural antioxidants (Taghvaei et al. 2013). As it has been shown in Fig. 1, the OLE encapsulated by Arabic gum enhanced the thermal stability of soybean oil more than OLE. The reason could be attributed to protection of natural antioxidants against destructive factors ...

Get Price
frying performance of effect of processed rice bran oils

Frying performance of Effect of processed rice bran oils

Blending of one oil with another oil (especially RBO) has also been found to improve the stability of the blend during frying and storage. The improved frying stability of low linolenic acid soybean oil compared to normal soybean oil has also been reported. RBO is a nutritionally superior oil compared to other common vegetable oils.

Get Price
effects of hydrogenation and additives on cooking oil

Effects of hydrogenation and additives on cooking oil

Soybean oil was continuously hydrogenated in a slurry system to investigate the effects of linolenate content and additives on cooking oil performance. ... Enhancement of Frying Oil Stability by a Natural Antioxidative Ingredient in ... C Lin, B Tokarska and R.T. Hardin, Effects of Tertiary ...

Get Price
blending of oils-does it improve the quality and storage

Blending of Oils-Does it Improve the Quality and Storage

Blending of Oils-Does it Improve the Quality and Storage Stability, ... Various workers had done studies on the quality and storage stability of soybean oil and palmolein both as blends and as single ... Studies on thermal stability of palm-corn oil blends. J. Oil Technol. Assoc. India, 37: 18 ...

Get Price
oxidative stability of blends and interesterified blends

Oxidative stability of blends and interesterified blends

Improvement of oxidative stability of soybean oil by blend- ing with a more stable oil was investigated. Autoxidation of blends and interesterified blends (9:1, 8:2, 7:3 and 1:1, w/w) of soybean oil and palm olein was studied with respect to fatty acid composition, fatty acid location and triacyl- glycerol composition.

Get Price
frying stability evaluation of rice bran oil blended

Frying Stability Evaluation of Rice Bran Oil Blended

Refined rice bran oil (RBO) was blended with PUFA rich Soybean oil (SBO), MUFA rich Mustard oil (MO) and SFA rich Palm Olein oil (POO) to make a blend that had sufficient amount of Omega-3 fatty acid by mixing two or more oils in the ratio of 60:40 and 60:20:20 respectively.

Get Price
impact of declaring soybean oil exempt from voc regulations

Impact Of Declaring Soybean Oil Exempt From VOC Regulations

Soybean oil's low saturated fat content and lack of cholesterol have made it a popular choice for food manufacturers and fast food chains.=6-57 Soybean oil is the most widely consumed of the vegetable oils with a projected growth rate of 1.9 percent per year through 1994.58 Because of the semi-drying nature of soybean oil, no paints are made ...

Get Price
thermal and mechanical properties of acrylated expoxidized

Thermal and mechanical properties of acrylated expoxidized

The acrylated epoxidized‐soybean oil (AESO) was obtained by the reaction of ring opening of ESO using acrylic acid as ring opener. The acrylated expoxidized‐soybean oil‐based thermosets have been synthesized by bulk radical polymerization of these AESOs and styrene. The thermal properties of the resins were characterized by differential ...

Get Price
oxidative stability of soybean oil fatty acid methyl esters

Oxidative Stability of Soybean Oil Fatty Acid Methyl Esters

thermal or thermal-oxidative decomposition from excess heat; ... cerns are also manifested after blending biodiesel with petrodiesel (13,14). Assessing fuel quality in accordance with ... Oxidative Stability of Soybean Oil Fatty Acid Methyl Esters by Oil Stability Index (OSI)

Get Price
effect of thermal modification on rheological properties

Effect of thermal modification on rheological properties

We examined the effects of thermal modification under flow field on the rheological properties of linear low-density polyethylene (LLDPE) with high molecular weight, low-density polyethylene (LDPE), and their blends, without thermal stabilizer. Although structural changes during processing are not ...

Get Price
genetic enhancement of soybean oil for industrial uses

Genetic Enhancement of Soybean Oil for Industrial Uses

Cahoon Š Genetic Enhancement of Soybean Oil for Industrial Uses which encodes the enzyme that converts linoleic acid to linolenic acid (Cahoon, 2001). The linolenic acid con-tent of conventional soybean oil, in contrast, is approxi-mately 10% of the total oil. These genetically modified soybean lines have linolenic acid levels that are compa-

Get Price
effect of deep-fat frying on physicochemical properties

Effect of Deep-Fat Frying on Physicochemical Properties

during storage [12]. Hence, the present study was designed to investigate the effect of deep-fat frying on physicochemical properties of rice bran oil blends. II. Materials and Methods The raw ingredients for deep frying, refined rice bran oil (RBO) and other refined vegetable oils viz.,

Get Price
interpenetrating polymer network structured thermosets

Interpenetrating polymer network structured thermosets

Read "Interpenetrating polymer network structured thermosets prepared from epoxidized soybean oil/diglycidyl ether of bisphenol A, Polymer International" on DeepDyve, the largest online rental service for scholarly research with thousands of academic publications available at your fingertips.

Get Price