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Effect of some isothiocyanates on the hydrogenation of canola oil
Author(s) -
Abraham V.,
deMan J. M.
Publication year - 1987
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/bf02641492
Subject(s) - allyl isothiocyanate , canola , chemistry , sulfur , isothiocyanate , organic chemistry , food science
Sulfur compounds were added to refined and bleached canola oil before hydrogenation in the form of allyl, heptyl and 2‐phenethyl isothiocyanates, and the effects on hydrogenation rate, solid fat content and percentage trans fatty acids were determined. The poisoning effect was most pronounced with allyl isothiocyanate and least with phenethyl isothiocyanate. As the amount of added sulfur increased, the hydrogenation rate decreased. Of the three isothiocyanates used, allyl isothiocyanate caused formation of larger amounts of trans isomers. An increased sulfur level in the oil resulted in increased solid fat content and trans isomer level. Allyl isothiocyanate also caused formation of larger amounts of solid fat than other isothiocyanates at all levels of sulfur addition.