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KMID : 0380619950270010041
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Korean Journal of Food Science and Technology
1995 Volume.27 No. 1 p.41 ~ p.46
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Changes of Linolenic Acid Content and Reactivity during Partial Hydrogenation of Soybean Oil with and without Lecithin
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Abstract
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Changes of fatty acid composition and reaction rate were investigated according to reaction condition during partial hydrogenation reaction of soybean oil until its iodine value decreased from 134 to 110. The reaction conditions were varied in the range of from 170℃ to 210℃ of temperature, from 1.3 atm to 4.2 atm of pressure and from 0.005% to 0.1% of nickel concentration as catalyst. Lecithin was added in soybean oil to investigate the change of reaction rate. The result of addition of lecithin showed that reaction rate decreased to from 2 to 6 times in comparison with non-additive system.
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