Salad oils stability

Cu supported on A1203 is less active than Ni and this property is used to brush hydrogenate. Only minimum hydrogenation occurs maintaining the melting point but sufficient to improve stability against air. This is sometimes used for producing salad oils. 

Function Cooking or salad oil component of margarine or shortening tenderizer carrier stabilizer thickener coating agent texturizer. 

Refined rice bran oil is an excellent salad oil and frying oil with high oxidative stability resulting from its high level of tocopherols and from the presence of the oryzanols (ferulic acid esters of sterols and triterpene alcohols). The oxidative stability of this oil is exploited in Good Fry Oil. This is a frying oil based on oleic-rich sunflower oil to which is added up to 6% of rice bran and/or sesame oil to confer high oxidative stability. Rice bran oil also finds several nonfood uses (45). 

Soybeans owe their dominance of the oilseed market to the value of their protein, which is much greater than that of other oilseeds. Of the oilseed meals produced in 2003, 129.58 million MT out of a total of 185.69 milllion MT was soybean meal (1). Of the money made on extracting soybeans, the meal accounted for between 51% and 76% of the total in the last 10 years. Soybean oil of typical composition performs well as a salad oil, but it is usually hydrogenated for use as a margarine stock or frying oil. Soybean oil s stability to oxidation also is limited by its content... 

The salad oil may contain properly refined and deodorized cottonseed, corn, peanut, soybean, sesame, sunflower, or safflower vegetable oils or a mixture of these oils. Olive oil shall not be used. Edible vegetable oils not specified may also be used provided they are in accordance with good commercial practice. Specifications per announcement PV-50-1 dated June 17, 1976, issued by Agricultural Stabilization and Conservation Service, US. Department of Agriculture, Shawnee Mission, Kansas. 

Predominate use of a particular oil in a given region of the world is dependant on world trade movement. For many years, cottonseed oil was the main source of cooking and salad oils in the United States. However, since World War II, soybean oil has become the most prominent oil. Other oils, particularly those with high oleic content or low linolenic content, are becoming more important, as they do not require hydrogenation for stability (14, 15). Typical compositions of some commercially important cooking and salad oils are shown in Table 1. 

Vegetable oils go to a number of end uses, edible and industrial. Some of the edible uses of vegetable oils are shortening, margarine, salad oils, frying oils, hard butters, and surfactants. Further processing such as hydrogenation is used to produce hard fats or to enhance oxidative stability [107—114],... 

Fractionation or winterization is a process in which the more saturated molecular species in the oil are solidified during low temperature treatment and subsequently removed cold storage stability is thereby increased. When partially hydrogenated soybean oil is fractionated, the more saturated molecular species are removed to produce a clear oil that meets the requirements of a salad oil and a high-stability liquid oil. 

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