Effect of some isothiocyanates on the hydrogenation of canola oil

Journal Article · Mon Jun 01 00:00:00 EDT 1987 · J. Am. Oil Chem. Soc.; (United States)

DOI:https://doi.org/10.1007/BF02641492· OSTI ID:5627222

Abraham, V; de Man, J M

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 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. (Refs. 24).

• Research Organization: Univ. Guelph, Guelph, Ontario N1G 2W1, Canada. Dept Food Science
• OSTI ID: 5627222
• Journal Information: J. Am. Oil Chem. Soc.; (United States), Vol. 64:6
• Country of Publication: United States
• Language: English

Related Subjects

09 BIOMASS FUELS
VEGETABLE OILS
REFINING
CHEMICAL ANALYSIS
GAS CHROMATOGRAPHY
HYDROGENATION
ISOCYANATES
SULFUR COMPOUNDS
CHEMICAL REACTIONS
CHROMATOGRAPHY
OILS
ORGANIC COMPOUNDS
OTHER ORGANIC COMPOUNDS
PROCESSING
SEPARATION PROCESSES
090122* - Hydrocarbon Fuels- Preparation from Wastes or Biomass- (1976-1989)
140504 - Solar Energy Conversion- Biomass Production & Conversion- (-1989)