Effect of some refining steps on rapeseed oil triacylglycerol structures
Š. Schmidt, M. Vajdák, S. Sekretár, V. Komanhttps://doi.org/10.17221/10698-CJFSCitation:Š. Schmidt, M. Vajdák, S. Sekretár, V. Koman (2004): Effect of some refining steps on rapeseed oil triacylglycerol structures. Czech J. Food Sci., 22: 346-348.
Determination of fatty acids at sn-2 position in rapeeed oil triacylglycerols with low content of erucic
acid is desribed. Oleic acid constitues of 48% of the fatty acids, linoleic acid 37.8%, linolenic acid 13.5%, and small
amounts of the usual saturated acids make up the remainder. The effect of industrial alkali refining (degumming
and neutralization), bleaching, deodorization and interesterification was studied. The use of different refining steps
did not cause any or only mild triacylglycerol structure modification, other than interesterification, obviously.
fats; oils; triacylglycerols; rapeseed; technology; refining; interesterification