Hydrogenation of Edible Oils and Fats by Nickel Catalysts. N.
Determination of Solid Fat Content in Hydrogenated Oils and Fats by Pulsed NMR
1982 Volume 31 Issue 1 Pages 16-22
Details
1982 Volume 31 Issue 1 Pages 16-22
It is very important to know the relation between solid fat content (SFC) and the composition of hardened oils on studying the hydrogenation of edible oils and fats by nickel catalyst. Solid fat content of some hardened vegetable oils and fish oils and their randomized oils were investigated by pulsed nuclear magnetic resonance (NMR) which is Solid Fat Content Analyzer (SFC-900), and compared with solid fat index (SFI) by dilatometry.
It was found that SFC of natural or hardened oils and fats at t°C were accurately measured with free induction decay (FID) from the next equations (2), and (3) instead of the equation (1).
(1)_??_
(2)_??_
(3)_??_
where, FS (t) is FID of sample at t°C.
FO (t) is FID of olive oil at t°C.
FS (60) is FID of sample at 60°C.
FO (60) is FID of olive oil at 60°C.
FS (tc) is FID of sample at the lowest temperature (tc°C) that it was melted completely during measurement.
FO (tc) is FID of olive oil at tc°C.
The results obtained were as follows.
1) The average standard deviation of SFC of hardened sunfower oil by NMR was smaller than those of natural fats (coconut, palm) and approximately equal to that by dilatometry.
2) The difference in SFC between hardened oils and their randomized oils showed that the melting ranges of hardened soybean oil and rapseed oil after randomization became narrow, and the melting ranges of hardened cottonseed oil and fish oils before and after randomization were little varied.
