Novel Separation Techniques for Isolation and Purification of Fatty Acids and Oil By‐Products
Although triacylglycerols (TAGs) are the predominant molecular form of edible fats and oils, it might be necessary to subject them to separation according to their chemical composition or to modify them in different ways. Principles of separating fatty acids are based on specific properties of each...
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| Published in | Bailey's Industrial Oil and Fat Products pp. 1 - 32 |
|---|---|
| Main Authors | , , |
| Format | Reference |
| Language | English |
| Published |
Chichester, UK
John Wiley & Sons, Ltd
17.02.2020
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| Subjects | |
| Online Access | Get full text |
| ISBN | 9780471384601 0471384607 |
| DOI | 10.1002/047167849X.bio065.pub2 |
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| Abstract | Although triacylglycerols (TAGs) are the predominant molecular form of edible fats and oils, it might be necessary to subject them to separation according to their chemical composition or to modify them in different ways.
Principles of separating fatty acids are based on specific properties of each acid or acid group. Two major properties – vapor pressure and melting point difference – are used in developing separation techniques. The vapor pressure of a mixture of fatty acids varies significantly with the chain length of fatty acids involved, which is used in fractional distillation as a means of separating short‐ and long‐chain fatty acids. However, vapor pressure does not change much with the degree of unsaturation. In the other method, the melting point of fatty acids changes considerably with the degree of unsaturation, which could be used to separate a mixture of fatty acids into saturated and unsaturated components. By changing the temperature of the mixture, fatty acids can be separated according to the degree of unsaturation at their respective crystallization temperature. |
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| AbstractList | Although triacylglycerols (TAGs) are the predominant molecular form of edible fats and oils, it might be necessary to subject them to separation according to their chemical composition or to modify them in different ways.
Principles of separating fatty acids are based on specific properties of each acid or acid group. Two major properties – vapor pressure and melting point difference – are used in developing separation techniques. The vapor pressure of a mixture of fatty acids varies significantly with the chain length of fatty acids involved, which is used in fractional distillation as a means of separating short‐ and long‐chain fatty acids. However, vapor pressure does not change much with the degree of unsaturation. In the other method, the melting point of fatty acids changes considerably with the degree of unsaturation, which could be used to separate a mixture of fatty acids into saturated and unsaturated components. By changing the temperature of the mixture, fatty acids can be separated according to the degree of unsaturation at their respective crystallization temperature. |
| Author | Shahidi, Fereidoon Wanasundara, Udaya N. Wanasundara, P.K. Janitha P.D. |
| Author_xml | – sequence: 1 givenname: Udaya N. surname: Wanasundara fullname: Wanasundara, Udaya N. organization: KeyLeaf Saskatoon Saskatchewan Canada – sequence: 2 givenname: P.K. Janitha P.D. surname: Wanasundara fullname: Wanasundara, P.K. Janitha P.D. organization: Agriculture and Agri‐Food Canada, Saskatoon Research and Development Centre Saskatoon Saskatchewan Canada – sequence: 3 givenname: Fereidoon surname: Shahidi fullname: Shahidi, Fereidoon organization: Memorial University of Newfoundland St. John's Newfoundland Canada |
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| ContentType | Reference |
| Copyright | Copyright © 2020 John Wiley & Sons, Ltd. All rights reserved. |
| Copyright_xml | – notice: Copyright © 2020 John Wiley & Sons, Ltd. All rights reserved. |
| DOI | 10.1002/047167849X.bio065.pub2 |
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| Discipline | Engineering |
| EISBN | 9780471678496 047167849X |
| Editor | Shahidi, Fereidoon |
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| IngestDate | Wed Jul 19 04:07:28 EDT 2023 Fri Aug 28 00:08:06 EDT 2020 |
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| Keywords | esterification distillation countercurrent chromatography fatty acid chromatographic separation crystallization triacylglycerols soap stock hydrolysis |
| Language | English |
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| PublicationTitle | Bailey's Industrial Oil and Fat Products |
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| Snippet | Although triacylglycerols (TAGs) are the predominant molecular form of edible fats and oils, it might be necessary to subject them to separation according to... |
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| Title | Novel Separation Techniques for Isolation and Purification of Fatty Acids and Oil By‐Products |
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