Author/Authors :
Parsania، P. نويسنده M.Sc. of Food Science, Department of Chemical Engineering, Tehran Science and Research Branch, Islamic Azad University, Tehran, Iran. , , Ghavami، M. نويسنده , , Heydari-Nasab ، A. نويسنده Associate Professor of the Department of Chemical Engineering, Tehran Science and Research Branch, Islamic Azad University, Tehran, Iran. , , Gharachorloo، M. نويسنده Assistant Professor of the College of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran. ,
Abstract :
Hydrogenation of oils might be considered as the largest reaction in the edible oil industry. The reaction consists of the addition of hydrogen at the double bounds of fatty acids. Although for some reasons this might be considered a desirable reaction but for some others it might create problems in the food and nutrition chain circle due to the formation of saturated and trans fatty acids. Soyabean oil was selected and hydrogenated and physical and chemical properties consisting of acid value, percent free fatty acid, peroxide value, color, Iodine value, induction period, saponification value, percent non saponifiable matter and fatty acid composition were determined and evaluated before and after hydrogenation process. Hydrogenation process has caused reductions in color, Iodine value, unsaturation with increased formation of some trans fatty acids.
