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Improvement of foaming tendency of kapok seed oil by catalytic hydrogenation
Author(s) -
Kawase Yoshiyuki,
Niizuma Harumi,
Yasuda Kosaku
Publication year - 1968
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/bf02540168
Subject(s) - cyclopropene , cyclopropane , catalysis , chemistry , ring (chemistry) , catalytic hydrogenation , organic chemistry , food science
Deodorized kapok seed oil foams vigorously when used for deep fat frying at a temperature around 180 C. This foaming tendency is due to the presence of cyclopropenoid in the oil. It was found that this foaming tendency can be greatly reduced by catalytic hydrogenation provided the cyclopropene ring is not cleaved by deodorization or bleaching prior to hydrogenation. Infrared spectrum of the refined and hydrogenated kapok seed oil showed absorption at 1020 cm −1 which is associated with the formation of the cyclopropane ring during the hydrogenation.