[en] In view of the nutritional disadvantages of partial hydrogenation (production of unhealthy trans fats) interesterification has emerged to produce suitable fats for trans-free formulations that have improved physicochemical properties. In this context, both chemical (CIE) and enzymatic (EIE) interesterification techniques can be used. However, it has been found that CIE technology may produce process-related by-products known as dialkyl ketones (DAKs). The current study aims at investigating the formation of DAKs during IE. Therefore, five edible oils and fats were selected based on their potential use in IE: Elaeis Guineensis palm oil stearin (POSt), high oleic palm oil stearin (HOPSt), palm kernel oil stearin (PKSt), high oleic sunflower oil (HOSO) and high oleic palm oil (HOPO) and blended. The investigated blends were divided into HOPO-based blends (
Disciplines :
Food science
Author, co-author :
Karra, Sirine ; Université de Liège - ULiège > Département GxABT > Technologie Alimentaire (TA)
Vionne, Alistaire; Food Science and Formulation, University of Liège-Gembloux Agro-Bio Tech, Gembloux, Belgium
Steven Mascrez, ;; Analytical Chemistry, University of Liège-Gembloux Agro-Bio Tech, Gembloux, Belgium
Purcaro, Giorgia ; Université de Liège - ULiège > Département GxABT > Chemistry for Sustainable Food and Environmental Systems (CSFES)
Gibon, Véronique; Artemis Lipids by VG, Belgium
Danthine, Sabine ; Université de Liège - ULiège > TERRA Research Centre > Technologie Alimentaire (TA)
Language :
English
Title :
Assessment of dialklyl ketones formation during interesterification of edible oils and fats
Publication date :
04 December 2025
Journal title :
Journal of the American Oil Chemists' Society
ISSN :
0003-021X
eISSN :
1558-9331
Publisher :
American Oil Chemists' Society Press, Champaign, United States - Illinois
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