Interesterification

Question 1

What is the parameter you can control if you want less saturated long chains TG in your oil produced by interesterification

Answer 1

If the reaction is carried out at lower temperatures, the more saturated long-chain glycerides will FRACTIONALLY crystallize out.

Question 2

T or F: Interesterification allows one to change physical properties without forming trans fatty acids, (trans free margarines)

Answer 2

t

Question 3

What is the difference between random esterification and directed interesterification?

Answer 3

random : carried out until equilibrium

directed : the equilibrium of TG is not reached

Question 4

What are the two types of interesterification other than random and directed ?

Answer 4

enzymatic and chemical

Question 5

T or F : the directed interesterification of lard can lead to higher levels of GS3

Answer 5

true

Question 6

Interesterification can change:  
A.	The physical properties of the fat
B.	The chemical composition of the fat
C.	Both of them
D.	None of them

Answer 6

A

Question 7

Sodium methoxide is used as a catalyst a low-temperature interesterification process, which means:
A. That this catalyst is more suitable for directed interesterification process
B. It is as good as NaOH as a catalyst for directed interesterification process

Answer 7

A

Question 8

What are the catalyst for low temperature interesterification?

Answer 8

sodium methoxide

Question 9

What are the catalyst for high temperature interestefication?

Answer 9

KOH and NaOH

Question 10

What are the the three steps of interesterification?

Answer 10

1-formation of enolate ion
2-formation of b-keto ester
3-interesterification

Question 11

The changes in consistency as a function of temperature is:

Answer 11

temp

Question 12

The changes in consistency as a function of temperature is:

Answer 12

plasticity

Question 13

Since vegetable oils have a similar FA profile to lard, why is lard grainy and vegetable oils are not?

Answer 13

because the FA are similar but the crystallisation is different due to the postion of the FA on the glycerol backbone. In lard, there is mostly GS3 and GS2U.

Question 14

T or F : the interesterification can change the chemical properties of a fat

Answer 14

false, only hydrogenation and winterization can change the chemical properties. Interesterification only changes the physical properties.

Question 15

How can you reduce the number of GS3 formed during interesterification

Answer 15

by carrying the reaction under low temperatures.

Question 16

T or F : Chemical interesterification produces fats which have a random distribution of fatty acids in TAGs molecules, a process known as randomization.

Answer 16

true if not done under low temperatures

Question 17

What is the crystal form of the beta

Answer 17

triclinic

Question 18

What is the crystal form of the alpha

Answer 18

hexagonal

Question 19

What is the crystal form of the beta prime

Answer 19

orthorhombic

Question 20

Why are FA not found in the free form

Answer 20

because the COO is hydrophobic and 2 COO group from the FA creates dimers hold together by hydrogen bonding.

Question 21

What are the oil/fat that favor the beta prime

Answer 21

milk fat, palm oil, tallow, herring and cotton seed oil.

Question 22

What are the oil/fat that favor the beta-type?

Answer 22

coconut, lard, olive oil, corn oil, palm kernel oil.