Thomas Schmidt, Flemming Vang Sparsoe, Rico Bagger-Jørgensen, Thomas Norup From, Anna Kjaer Keskin, Rasmus Leth Miller
{"title":"缩水甘油酯在单甘油酯、单甘油酯和双甘油酯混合物中的热降解","authors":"Thomas Schmidt, Flemming Vang Sparsoe, Rico Bagger-Jørgensen, Thomas Norup From, Anna Kjaer Keskin, Rasmus Leth Miller","doi":"10.1002/amp2.10147","DOIUrl":null,"url":null,"abstract":"<p>As side products of concern, glycidyl fatty acid esters (GE) are an unwanted impurity in food emulsifier production. This study investigates the reduction of the GE content in such monoglycerides and their blends with diglycerides (mono-/diglycerides) by thermal post-treatment. The results indicate that the kinetics of GE reduction and equilibrium concentrations largely depend on the specific temperatures applied. For instance, while reaching equilibrium levels of GE can take several weeks at 80°C, they can be reached within hours at 150°C. The thermal treatment can have, however, also negative impact on other quality parameters, like the content of monoglycerides in both, distilled monoglycerides and mono-/diglycerides. Based on 47 laboratory and pilot trials the influence of post-treatment temperatures between 80 and 200°C on reducing GE levels has been systematically investigated. The obtained data were analyzed by mathematical modeling.</p>","PeriodicalId":87290,"journal":{"name":"Journal of advanced manufacturing and processing","volume":null,"pages":null},"PeriodicalIF":0.0000,"publicationDate":"2022-09-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Thermal degradation of glycidyl esters in monoglycerides and mono- and diglyceride blends\",\"authors\":\"Thomas Schmidt, Flemming Vang Sparsoe, Rico Bagger-Jørgensen, Thomas Norup From, Anna Kjaer Keskin, Rasmus Leth Miller\",\"doi\":\"10.1002/amp2.10147\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<p>As side products of concern, glycidyl fatty acid esters (GE) are an unwanted impurity in food emulsifier production. This study investigates the reduction of the GE content in such monoglycerides and their blends with diglycerides (mono-/diglycerides) by thermal post-treatment. The results indicate that the kinetics of GE reduction and equilibrium concentrations largely depend on the specific temperatures applied. For instance, while reaching equilibrium levels of GE can take several weeks at 80°C, they can be reached within hours at 150°C. The thermal treatment can have, however, also negative impact on other quality parameters, like the content of monoglycerides in both, distilled monoglycerides and mono-/diglycerides. Based on 47 laboratory and pilot trials the influence of post-treatment temperatures between 80 and 200°C on reducing GE levels has been systematically investigated. The obtained data were analyzed by mathematical modeling.</p>\",\"PeriodicalId\":87290,\"journal\":{\"name\":\"Journal of advanced manufacturing and processing\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2022-09-20\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Journal of advanced manufacturing and processing\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://onlinelibrary.wiley.com/doi/10.1002/amp2.10147\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of advanced manufacturing and processing","FirstCategoryId":"1085","ListUrlMain":"https://onlinelibrary.wiley.com/doi/10.1002/amp2.10147","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
Thermal degradation of glycidyl esters in monoglycerides and mono- and diglyceride blends
As side products of concern, glycidyl fatty acid esters (GE) are an unwanted impurity in food emulsifier production. This study investigates the reduction of the GE content in such monoglycerides and their blends with diglycerides (mono-/diglycerides) by thermal post-treatment. The results indicate that the kinetics of GE reduction and equilibrium concentrations largely depend on the specific temperatures applied. For instance, while reaching equilibrium levels of GE can take several weeks at 80°C, they can be reached within hours at 150°C. The thermal treatment can have, however, also negative impact on other quality parameters, like the content of monoglycerides in both, distilled monoglycerides and mono-/diglycerides. Based on 47 laboratory and pilot trials the influence of post-treatment temperatures between 80 and 200°C on reducing GE levels has been systematically investigated. The obtained data were analyzed by mathematical modeling.