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- Frankel, E.N.; Warner, K.; Moulton, K.J. Sr.
- Journal of the American Oil Chemists' Society 1985 v.62 no.9 pp. 1354
- soybean oil; hydrogenation; food additives; cooking fats and oils; cooking
- ... Soybean oil was continuously hydrogenated in a slurry system to investigate the effects of linolenate content and additives on cooking oil performance. Room odor evaluations carried out on oils heated to 190 C after frying bread cubes showed that the oils hydrogenated with Cu catalyst to 2.4% linolenate (Cu-2.4) and with Ni catalyst to 4.6 linolenate (Ni-4.6) had a significantly lower odor intensi ...