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| Factors affecting freezing resistance of soybean oil |
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| DOI： |
| KeyWord:soybean oil freezing resistance refining process fatty acid glyceride phospholipid clay |
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| Abstract: |
| The freezing resistance is one of the quality indexes of the first grade soybean oil, which is evaluated by freezing experiment. Affected by the quality of oilseed and crude oil and the processing conditions, sometimes the freezing resistance of first grade soybean oil varies greatly. Therefore, the factors affecting the freezing resistance of soybean oil were studied. First of all, the freezing resistance of soybean oil in different refining processes was studied. Secondly, five kinds of commercial first grade soybean oil were crystallized at low temperature. The differences of the physicochemical indexes of soybean oil, the composition of fatty acids and glyceride of the crystalline and non-crystalline components were evaluated. Finally, the effect of phospholipid and clay on the freezing resistance of the first grade soybean oil was studied. The results showed that the freezing resistance of soybean oil in different refining processes was different and it gradually decreased with the deepening of refining. The contents of saturated fatty acids, monoglyceride and diglyceride were the important factors affecting the freezing resistance of the first grade soybean oil. Phospholipid could improve the freezing resistance of the first grade soybean oil, but with the increase of phospholipid content, the effect of inhibiting oil crystallization decreased; the freezing resistance of the soybean oil decreased with the increase of residual clay content. |
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