抄録
The characteristic foaming property of coconut oil or palm kernel oil with one of the nonlauric oils under deep-fat frying was investigated. The foaming property of the mixed oil disappeared after random interesterification, by which new molecular species with an intermediate carbon number increased, while the fatty acid composition of the oil remained unchanged. Similar effects of interesterification were found in a model system of monoacid triacylglycerol mixtures having medium (C8-C12) and long (C16-C18) chain fatty acids. The foaming may depend on the disparity of the triacylglycerol molecular size in the mixed oil, regardless of the fatty acid composition.
