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Interference effects from coexisting fatty acids on elaidic acid separation by fractionating crystallization: A model study

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  • Ram Chandra Reddy Jala, Molekylærbiologisk Institut, Denmark
  • Zheng Guo
  • Thomas Bjerring
  • ,
  • Xuebing Xu, Denmark
  • Department of Molecular Biology
  • Centre for Applied Sciences
  • Interdisciplinary Nanoscience Center
A multi-stage temperature-programmed fractionating crystallization process was carried out to examine the effects of the presence of stearic acid (SA), oleic acid (OA), and linoleic acid (LA) on the separation of elaidic acid (EA). The results showed that the efficiency of fractionating crystallization of EA depended largely on the crystallization temperature, initial concentration of EA and presence of SA. The content of SA plays very important role for the fractionating performance. It was a characteristic observation that only when SA <2%, substantial crystallization of EA (>50% in stepwise crystal fractions) were obtained regardless of the initial concentration of SA. In general, SA induced crystallization of EA in earlier stage but delayed further crystallization of EA in later stage; the crystallization of EA was independent from co-existing OA and LA. After reduction of EA content in solution to certain extent (7–10%, at −20°C), further reduction of EA content requires much lower crystallization temperatures (<−40°C, ∼5%) with significant loss of OA, indicating the limitation of the method. Instead, SA content could be easily reduced down to low concentration (∼0.5%, at −20°C).

Original languageEnglish
JournalEuropean Journal of Lipid Science and Technology
Pages (from-to)1375-1383
Publication statusPublished - 2010

    Research areas

  • elaidic acid, fractionating crystallization, interference effects, partially hydrogenated soybean oil (PHSO);, trans-fatty acids

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