You are working with a company that is interested in identifying food applicatio
ID: 49944 • Letter: Y
Question
You are working with a company that is interested in identifying food applications for oils from tropical plant sources. You have been asked to compare the phsiochemical properties of the 2 oils. The fatty acid profile of the oilds is listed in the table below.
Oil A
Oil B
Palmitic acid (%)
8.0
10.0
Stearic acid (%)
4.1
2.0
Oleic acid (%)
53.4
11.0
Linoleic acid (%)
11.5
72.0
Linolenic acid (%)
23.0
5.0
a) Select either Oil A or Oil B and identify all products that would form if the oil was partially hydrogenated.
b) Oil A is completely hydrogenated and interesterified with Oil B in a 1:1 ratio.In the table below, indicate the fatty acid profile of the completely hydrogenated Oil A and the new interesterified fat.
Oil A
Hydrogenated Oil A
Oil B
New Interesterified Fat (Hydrogenated A + Oil B)
Palmitic acid (%)
8.0
10.0
Stearic acid (%)
4.1
2.0
Oleic acid (%)
53.4
11.0
Linoleic acid (%)
11.5
72.0
Linolenic acid (%)
23.0
5.0
Oil A
Oil B
Palmitic acid (%)
8.0
10.0
Stearic acid (%)
4.1
2.0
Oleic acid (%)
53.4
11.0
Linoleic acid (%)
11.5
72.0
Linolenic acid (%)
23.0
5.0
Explanation / Answer
Hydrogenation is a process of adding of hydrogen to the fatty acids to obtain different degress of hardness and reduce the unsaturation in oils. but it leads to the production of transatty acids
The final product formed from the partial hydrogenation of oleic and linolenic acids is one palmitic acid and two steric acids.
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