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Transeterification of a Mixture of Vegetable Fats with the Addition of Phytosterols

Author

Listed:
  • D. S. Honcharov

    (Odessa National Academy of Food Technologies, Ukraine)

  • N. A. Tkachenko

    (Odesa National Academy of Food Technologies, Ukraine)

  • V. G. Nikolaieva

    (Odesa National Polytechnic University, Ukraine)

Abstract

Pure phytosterols that are sparingly soluble in oils were subjected to a transesterification reaction using the catalyst sodium methylate in a mixture of palm stearin: palm oil: sunflower oil. As a comparison, transesterification was performed under the same conditions without the addition of phytosterols. To determine the qualitative composition of the mixture transesterified with phytosterols, analyzes were performed on the fatty acid composition, sterol composition, and melting point. The resulting product differed from the control by the presence of a characteristic odor, sterol composition, melting point.

Suggested Citation

  • D. S. Honcharov & N. A. Tkachenko & V. G. Nikolaieva, 2021. "Transeterification of a Mixture of Vegetable Fats with the Addition of Phytosterols," European Journal of Agriculture and Food Sciences, European Open Science, vol. 3(2), pages 45-48, March.
    • Handle: RePEc:epw:ejfood:v:3:y:2021:i:2:id:20252
    DOI: 10.24018/ejfood.2021.3.2.252
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