Interesterification reaction activity, fatty acid composition and selectivity ratio of soybean oil

The interesterification reaction was carried out by adding oleic acid to so ybean oil by ratio 1:2 w/w under different conditions of temperature, stirr ing and catalyst percentages. Assessment of the interesterification of oils was reported by determination of saponification value, iodine value and fatty acids composition. This st udy showed that linolenic acid which is responsible for flavour instability of soybean oil and consider as primary factor contributing to deterioratio n of this oil could be reduced to less than or equals 3%.