Low Calorie Oil Production through Transesterification Using Sodium Methoxide

Yuan Dong Xu; Hui Ling Cui; Yu Jun Zhang; Hui Bo Song

doi:10.4028/www.scientific.net/AMR.554-556.1577

Paper Titles

Composition and Nutritional Evaluation of the Cuttlefish Muscle
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Effectiveness of 1-Methylcyclopropene and High Oxygen Treatments on Fresh-Cut Kiwifruit for Extending Sensory Quality
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Effect of Seasons on Volatile Compounds in Grass Carp Meat
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Analysis of Chemical Constituents of Volatile Oil of Se-Enriched Selenium Codonopsis tangshen Oliv. GC-MS
p.1572

Low Calorie Oil Production through Transesterification Using Sodium Methoxide
p.1577

Comparative Analysis of the Aroma Compounds of Muscat Hamburg Dry White Wines from Different Wine Regions in China
p.1581

Characterization of the Flavor Compounds in Paprika Sausage by Gas Chromatography Mass Spectrometry
p.1585

Effects of Different Refrigerated Processes on the Physical and Sensory Properties of Steamed Bread
p.1589

Evaluation of Sweet Sauce Characteristic Taste Based on Electronic Tongue Technology
p.1593

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Low Calorie Oil Production through Transesterification Using Sodium Methoxide

Abstract:

Short-chain triglycerides i.e. the low calorie oil was produced by transesterification with soybean oil and glycerol triacetate using sodium methoxide as catalyst. The reaction conditions were optimized and the yield reached 73.14 % under this conditions. The calorific values of the soybean oil and the product were measured and the value for the later was 32 450 J/g which was approximately 71 % of the former.