Effect of Lard Quality on Chemical Interesterification Catalyzed by KOH/Glycerol

Zhang, Linshang; Yang, Guolong; Chen, Jingnan; Bi, Yanlan; Chen, Shuai; Tan, Dandan; Fu, Jing-Li; Peng, Dan

doi:10.1007/s11746-015-2619-2

Cited by 17 publications

(8 citation statements)

References 29 publications

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“…The sample was heated at 80℃ for 30 min to destroy the crystal memory and then kept at 0℃ for 60 min. The sample was conditioned at each desired temperature (0, 5,10,15,20,25,30,35,40,45,50, 55 and 60℃) for 30 min before determination.…”

Section: Solid Fat Content Assaymentioning

confidence: 99%

“…properties of lard. The chemical interesterification of lard was conducted in our previous study 10) , which demonstrated that the composition, thermal behavior and SFC profile of modified lard were significantly different from those of original lard. Blending is another way to promote the properties of lard 11) , which is also used to modify the physical properties of palm oil 12) and tallow 13) .…”

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confidence: 99%

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Thermal Properties, Microstructure and Crystallization of Blends of Leaf Lard and Cottonseed Oil Stearin

et al. 2022

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IntroductionLard is extracted from the adipose tissue of pigs, and its major triacylglycerol (TAG) compositions are 1-linoleoyl-2-palmitoyl-3-oleoyl-glycerol (LPO) , 1,3-oleoyl-2-palmitoylglycerol (OPO) , 1,2-dipalmitoyl-3-oleoyl-glycerol (PPO) and 1-stearoyl-2-palmitoyl-3-oleoyl-rac-glycerol (StPO) 1, 2) . Thereinto, OPO is an important component of human milk fat and has vital nutritional value for babies. Lard has special nutritional value due to its higher OPO content (＞ 20％) 1,2) . Lard is used extensively in food production as a plastic fat. However, it will exhibit graininess phenomenon after storage at room temperature for a period of time, which is normally attributed to the large aggregates of β crystal 3) .

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Section: Solid Fat Content Assaymentioning

confidence: 99%

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confidence: 99%

Thermal Properties, Microstructure and Crystallization of Blends of Leaf Lard and Cottonseed Oil Stearin

et al. 2022

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“…For the transesterification process to produce FAME, alkali hydroxides have been suggested and are being used. Perhaps, the easiest catalyst to use in the interesterification is an alkali glycerolate which can be readily prepared by heating a mixture of glycerol and an alkali hydroxide.…”

Section: Interesterificationmentioning

confidence: 99%

Questions begging for answers (Part III) – Interesterification

Dijkstra¹

2016

Lipid Technology

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The interesterification mechanism that assumed the diacylglycerolate anion to be the only catalytically active intermediate has been unchallenged for some forty years. Then, I listed a number of observations that could not be explained by the glycerolate mechanism and proposed a new one in which the enolate anion is the main catalytic intermediate. After independent support had been provided, this enolate mechanism was published as a ’hypothesis paper' [1]. This new mechanism raises further questions but it also shows that it should be possible to reduce the yield loss, which at the moment is the largest cost element of the process, to a possibly negative value. That would make the process far more attractive and could encourage the development of interesterified hardstock to replace partially hydrogenated fats.

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“…However, there are ways to avoid these losses. Recently, Pradhan and co-workers [7] prepared a transesterification catalyst for biodiesel production by heating glycerol with different amounts of KOH and more recently, Zhang and co-workers [8] showed that a mixture of glycerol and potassium hydroxide can be used to randomise lard. They also reported that their reagents were far less sensitive to the presence of water.…”

Section: Mechanism Of the Alkali-catalysed Interesterification Reactionmentioning

confidence: 99%

Interesterification, chemical or enzymatic catalysis

Dijkstra¹

2015

Lipid Technology

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The interesterification process is one of the oil modification processes the refiner can use to alter the physical properties of oils and fats, The reaction requires a catalyst to proceed. This can be a base or a lipase enzyme. In the currently accepted mechanism of the base‐catalysed interesterification reaction, two anionic intermediates are involved: the enolate anion and the glycerolate anion. The presence of the enolate anion explains why an equivalent amount of FAMEs are formed when sodium methanolate is added to oil and why FFAs are formed when the catalysts is inactivated with water. Based on this insight, process development can aim at avoiding these by‐products and thereby increase the cost advantage of the chemical process over the enzymatic process even further. The chemical process is also more flexible than the solely continuous enzymatic process, which latter requires extensive purification of the oil to be interesterified.

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Effect of Lard Quality on Chemical Interesterification Catalyzed by KOH/Glycerol

Cited by 17 publications

References 29 publications

Thermal Properties, Microstructure and Crystallization of Blends of Leaf Lard and Cottonseed Oil Stearin

Thermal Properties, Microstructure and Crystallization of Blends of Leaf Lard and Cottonseed Oil Stearin

Questions begging for answers (Part III) – Interesterification

Interesterification, chemical or enzymatic catalysis

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