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  • What glycerols are present in cottonseed oil?
  • Table 1. Concentration of total monoacylglycerols (MAGs), monopalmitin, monoolein, monolinolein, and total diacylglycerols (DAGs) within cottonseed oil, before glycerolysis (Control) and following glycerolysis reactions performed for various reaction time lengths and with differing glycerol:TAG (mol:mol) ratios present.
  • How does glycerolysis affect melting profiles?
  • Melting profiles are affected by the native oil fatty acid composition. Glycerolysis-structured oils produced margarine comparable to commercial products. Lipase-catalyzed glycerolysis can effectively structure a variety of plant-based oils into solid fats without altering fatty acid compositions.
  • Does oil fatty acid composition affect glycerolysis-structured systems?
  • The physical properties of glycerolysis-structured systems changed with oil fatty acid composition, producing solid fat content (SFC)-temperature profiles suitable for different applications. High oleic oils containing >10% saturated fat showed the greatest SFC increases.
  • What is the crystallization peak of cottonseed oil?
  • Cottonseed oil, which in its unaltered form had a crystallization onset of approximately −5°C, formed a new crystallization peak with an onset of 15°C following a 6 hour glycerolysis reaction. The size of this crystallization peak grew with increasing partial acylglycerol contents produced after greater reaction lengths.
  • How does glycerolysis work?
  • Glycerolysis has been shown to successfully structure a variety of liquid oils into solid fats. Structuring liquid oils through glycerolysis is most effective when the native oil contains a moderate level of SFAs (>10%) and high levels of oleic acid (>60%).
  • What glycerolysis reaction conditions are used in vegetable oils?
  • Knowledge gained on glycerolysis reaction conditions was applied to vegetable oils of varying fatty acid compositions [26••]. Tigernut, peanut, cottonseed, rice bran, olive, high oleic canola (HOCO), soybean, sesame, canola, and high oleic algal (HOAO) oils were all reacted for 48 hours in the presence of a 1:1 glycerol:TAG (mol:mol) ratio.