Esterified propoxylated glycerol soyate, a fat substitute model compound, and soy oil after heating.
The changes occurring in two oil samples [EPG-00 soyate (transesterified soybean oil) and soy oil esterified propoxylated glycerol (EPG-08 soyate, a model, fat substitute compound)] were compared after heating at approximately 190 degrees C for 12 h/day. The EPG-00 soyate sample required 48 h of heating to attain a polymer content >20%, while the EPG-08 soyate required only 36 h. After 48 h of heating the EPG-00 soyate sample, the free fatty acid value (FFA) increased from 0.19 to 0.79, the acid value (AV) increased from 0.10 to 1.59, and the p-anisidine value (p-AV) increased from 1.6 to 195.4. In comparison, after only 36 h of heating, the EPG-08 soyate sample had FFA, AV, and p-AV increases from 0.19 to 0.71, from 0.26 to 1.36, and from 1.1 to 191.7, respectively. The triacylglycerol substrate degradation rate for EPG-00 soyate was k = 0.0126 +/- 0.0003 h(-)(1), while the rate for EPG-08 soyate was k = 0.0166 +/- 0.0017 h(-)(1). The results suggest that the EPG-00 soyate or transesterified soybean oil is slightly more stable than EPG-08 soyate.
Artz
W E
WE
Department of Food Science and Human Nutrition, University of Illinois, 382 Agricultural Engineering Science Building, 1304 West Pennsylvania Avenue, Urbana, Illinois 61801-4726, USA. w-artz@uiuc.edu
Soheili
K C
KC
Arjona
I M
IM
D000814:Aniline Compounds / Q000032:analysis; D002850:Chromatography, Gel; D003296:Cooking; D019358:Fat Substitutes / Q000032:analysis*; D005230:Fatty Acids, Nonesterified / Q000032:analysis; D005989:Glycerides / Q000737:chemistry*; D006358:Hot Temperature; D010545:Peroxides / Q000032:analysis; D013024:Soybean Oil / Q000737:chemistry*
D000814:Aniline Compounds; C412902:EPG 08 soyate; D019358:Fat Substitutes; D005230:Fatty Acids, Nonesterified; D005989:Glycerides; D010545:Peroxides; C013813:4-anisidine; D013024:Soybean Oil