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Polyunsaturated vegetable oils are widely used as precursors to epoxidized oil products because they have high numbers of carbon-carbon double bonds available for epoxidation. [4] The epoxide group is more reactive than double bond, thus providing a more energetically favorable site for reaction and making the oil a good hydrochloric acid ...
E471 is mainly produced from vegetable oils (such as soybean, grapeseed, canola, sunflower, cottonseed, coconut, and palm oil) and plant pomace such as grape pomace or tomato pomace [5]), although animal fats are sometimes used and cannot be completely excluded as being present in the product. [6]
Space-filling model of methyl linoleate, or linoleic acid methyl ester, a common methyl ester produced from soybean or canola oil and methanol. Fatty acid esters (FAEs) are a type of ester that result from the combination of a fatty acid with an alcohol.
In the food industry and biochemistry, interesterification (IE) is a process that rearranges the fatty acids of a fat product, typically a mixture of triglycerides.The process implies breaking and reforming the ester bonds C–O–C that connect the fatty acid chains to the glycerol hubs of the fat molecules.
Fatty acid methyl esters (FAME) are a type of fatty acid ester that are derived by transesterification of fats with methanol. The molecules in biodiesel are primarily FAME, usually obtained from vegetable oils by transesterification. They are used to produce detergents and biodiesel. [1]
The structure below shows the major component of castor oil which is composed of the tri-ester of rincinoleic acid and glycerin: Major component of castor oil. Other vegetable oils - such as soy bean oil, [3] peanut oil, and canola oil - contain carbon-carbon double bonds, but no hydroxyl groups