Trends in Transesterification of Cottonseed Oil

摘要

With the exception of tropical oils, the main source of solid fats in foods is hydrogenated vegetable oils. However, lately there have been some health concerns with regards to the formation of trans fatty acids during the hy-drogenation reaction. This has generated a demand for nonhydrogenated, low in trans fatty acids solid fats for the food industry. This demand has spurred studies on alternate processing methods such as chill fractionation and interesterification. Our work seeks to generate viable sources of nonhydrogenated solid fats through solvent-aided winterization and directed interesterification of cottonseed oil.