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Studies on Foaming of Mixed Edible Oil with Coconut Oil under Deep-fat Frying

椰子油混合食用油油炸发泡的研究

基本信息

批准号：
61580064
负责人：
HASEGAWA Kiyozo
金额：
$ 1.34万
依托单位：
Nara Women's University
依托单位国家：
日本
项目类别：
Grant-in-Aid for General Scientific Research (C)
财政年份：
1986
资助国家：
日本
起止时间：
1986 至 1987
项目状态：
已结题

来源：
https://kaken.nii.ac.jp/grant/KAKENHI-PROJECT-61580064/
关键词：
Edible fats and oils Deep-fat frying Mixed oil Interesterified oil Foaming under deep-fat frying Triacylglycerol composition 油脂の熱酸化安定性ヤシ油分子種脂肪酸組成

项目摘要

1. Cococut and palm kernel oils belong to the lauric oil and are commercially important. The disadvantages of this type oil are that admixture of the oils with other frying oils, e.g., soybean oil, produces a characteristic foaming under deep fat frying. In the present study, the foaming activity of the mixed oil between lauric and nonlauric oils was investigated in detail.The foaming properties of the mixed oils decreased remarkably after random interesterification, when the intermediate carbon number triacylglycerols increased, while the fatty acid compositions of the oils were remained unchanged. Similar effects of interesterification were found in a model system of mixtures of monoacid triacylglycerols. It was discussed that the characteristic foaming arose from the disparity of triacylglycerol molecular size, but not from that of fatty acid composition.2. The influence of interesterification on the thermal oxidation stability of mixed oils during continuous heating at high temperature was investigated, using soybean, palm and coconut oils whose fatty acid compositions differ each other. The extent of thermal deterioration in each oil increased in proportion to the degree of unsaturation, and nearly no difference between the mixed oils and their interesterified oils. However, the refractive index of the interesterified oil increased more rapid than the others. It was supposed that the rapid increase might be caused by increasing of triacylglycerol molecular species which were easily polymerized.

1. 椰子油和棕榈仁油属于月桂油，具有重要的商业价值。这种类型的油的缺点是，与其他煎炸油（例如大豆油）混合时，在深油炸时会产生特有的泡沫。本研究对月桂酸和非月桂酸混合油的发泡活性进行了详细研究。随机酯交换后，当中间碳数三酰甘油增加时，混合油的发泡性能显着下降，而油的脂肪酸组成保持不变。在单酸三酰甘油混合物的模型系统中发现了类似的酯交换效应。讨论了特征性发泡是由三酰甘油分子大小的差异引起的，而不是由脂肪酸组成的差异引起的。 2．采用脂肪酸组成不同的大豆油、棕榈油和椰子油，研究了酯交换反应对高温连续加热过程中混合油热氧化稳定性的影响。每种油的热劣化程度与不饱和度成比例地增加，并且混合油与其酯交换油之间几乎没有差异。然而，酯交换油的折射率比其他油的折射率增加得更快。据推测，快速增加可能是由于容易聚合的三酰甘油分子种类的增加造成的。