H. Konishi et al., OXIDATIVE STABILITY OF SOYBEAN OIL PRODUCTS OBTAINED BY REGIOSELECTIVE CHEMICAL INTERESTERIFICATION, Journal of the American Oil Chemists' Society, 72(11), 1995, pp. 1393-1398
Oxidative stability of products produced as potential margarine basest
ock from soybean oil and methyl stearate by a novel chemical regiosele
ctive interesterification was evaluated. The oxidative stability of th
e products was evaluated by peroxide formation and volatile analysis d
uring storage in the dark with oxygen at 60 degrees C for 72 h. The pr
oduct obtained by regioselective interesterification resulted in the l
owest peroxide formation and volatile concentration sample in comparis
on with soybean oil and the randomized product of the regioselective i
nteresterified product. Regioselective interesterification of soybean
oil with methyl stearate produced a product with increased oxidative s
tability.