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| Analysis of compositions, thermal properties and microstructure of cottonseed oil stearin and fully hydrogenated cottonseed oil stearin |
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| KeyWord:cottonseed oil stearin fully hydrogenated cottonseed oil stearin composition thermal property microstructure |
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| Abstract: |
| To expand the use of cottonseed oil and increase its added value, the fatty acid compositions, triglyceride compositions, solid fat content (SFC), thermal properties and microstructure of cottonseed oil stearin (COS) and fully hydrogenated cottonseed oil stearin (FHCOS) as modified products of cottonseed oil, were analyzed by gas chromatography, high performance liquid chromatography, low field pulsed nuclear magnetism, differential scanning calorimeter, X-ray diffractometer and polarizing microscope, respectively. The results showed that COS mainly consisted of unsaturated fatty acids and non-trisaturated triglycerides, and FHCOS almost entirely consisted of saturated fatty acids and trisaturated triglycerides. The SFC of COS decreased with the increase of temperature, while the SFC of FHCOS decreased as the temperature was higher than 35℃，and the SFC of FHCOS was higher than that of COS at the same temperature, COS had two peaks in both melting and crystallization, while FHCOS had one peak, and the melting and crystallization temperatures of FHCOS were higher than those of COS. COS had no definite crystal form or stable structure at 15℃, while the crystal of FHCOS was double chain length-β′ type. The crystal cluster of FHCOS was needle-like or rod-like, the morphology of the aggregates of these clusters was rosette-like. The study indicated that COS and FHCOS, as a base oil replaced palm oil for the production of shortening, margarine, butter has a certain prospect for development and application. |
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