Abstract
AbstractA relationship was established between the smoke point of a superglycerinated shortening and free glycerol content. A maximum free glycerol content of 0.02% was established for smoke points of 340F or better.Based on a 6% usage in emulsifier type shortening, commercial monoglycerides should have 0.30% glycerol or less to meet a desirable smoke point. A 2‐stage extraction with 5% NaCl solution reduced free glycerol from 5.51% to 0.14%.A continuous process was developed for removing glycerol from commerical monoglyceride preparations with a thin‐film, evaporator. Operation at 340F and 6 mm Hg absolute pressure with stripping steam reduced glycerol content to 0.3%. Analysis showed substantially no monoglyceride reversion under process conditions, and considerable improvement in flavor and odor was obtained.
Published Version
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