Submitted to: Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: May 13, 2001
Publication Date: May 13, 2001
Citation: LIST, G.R., STEIDLEY, K.R., NEFF, W.E., HOLSER, R.A., ROGERS, A. EFFECT OF HYDROGENATION ON STRUCTURE OF HYDROGENATED SOYBEAN OIL TRIGLYCERIDES. MEETING ABSTRACT. 2001. Technical Abstract: High pressure liquid chromatography (HPLC) was used to characterize the structures of triglycerides resulting from the hydrogenation of soybean oil under laboratory and commercial conditions. Soybean oil consists of three triglycerides and their isomers which account for about 50% of the total. These include trilinolein (LLL), oleyl dilinolein (OLL) and palmito dilinolein (PLL). Other prominent triglycerides present in soybean oil include linoleyl diolein (LOO) and linoleyl oleyl palmitin (LOP). Other common vegetable oils, including corn, cottonseed, sunflower and canola, have similar triglyceride distribution patterns. HPLC analysis of samples taken during hydrogenation showed that the reaction takes place through definite pathways rather than by random saturation of fatty acids within triglyceride molecules. For example, at 500 psi H2 pressure and 120 deg C, ,the kinetic pattern for the five major soybean oil triglycerides follows the kinetic pattern: LLL OOO OOS OSS SSS, LLO OOO OOS OSS SSS, LLP OOP OSP SSP, LOO OOO OOS OSS SSS, LOP OOP OSP SSP. At 50 psi, the kinetic pattern can be represented as follows: LLL OOO OOS OSS, LLO LOS LSS, LLP OOP OSP. Pressure and temperature have marked effects on the reaction products. Although HPLC will not resolve positional triglyceride isomers and the presence of trans isomers formed during hydrogenation affects resolution, information useful for quality control can be obtained. Application of the HPLC method to commercial margarine/spread oils, hydrogenated winterized soybean oil and margarine and shortening basestocks will be presented and the results discussed.