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| Chemical transesterification of cottonseed oil and palm stearin for preparation of zero trans fatty acids shortening |
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| KeyWord:cottonseed oil chemical transesterification shortening |
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| Abstract: |
| The transesterification of palm stearin and cottonseed oil catalyzed by sodium methylate was studied. The effects of reaction temperature，catalyst dosage and reaction time on the solid fat content （SFC） at 20℃ of the transesterification product were investigated. The optimal transesterification conditions were determined as follows：reaction temperature 90℃，catalyst dosage 0.5%，reaction time 60 min. Moreover，the SFC of the transesterification product was compared with commercial baking shortening Quantong butter and its crystal form was analyzed. The result showed that the transesterification product prepared by palm stearin and cottonseed oil with mass ratio 1∶1 had similar SFC with the commercial baking shortening Quantong butter，zero trans fatty acids and β′ crystal form，which was suitable for being used as baking shortening. |
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