CAS number: 8016-70-4
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DESCRIPTIONHydrogenated Soybean Oil USP NF Grade
Hydrogenated Soybean Oil is the product obtained by refining, bleaching, hydrogenation, and deodorization of oil obtained from seeds of the soya plant Glycine max Merr. (Fabaceae). The product consists mainly of triglycerides of palmitic and stearic acids.
A: It meets the requirements of the test for Fatty acid composition.
B: It meets the requirements of the test for Melting range.
Melting range: between 66 and 72 .
Acid value: Dissolve about 10 g of Hydrogenated Soybean Oil, accurately weighed, in 50 mL of a hot mixture of neutralized alcohol and Phenyl methane C7H8 (1:1), add 0.5 mL of PhPh, and immediately titrate, while still hot, with 0.1 N potassium hydroxide to produce a permanent, faint pink color: the acid value so obtained is not more than 0.5.
Peroxide value: not more than 5.0.
Unsaponifiable matter: not more than 1.0%, determined on 5.0 g.
Fatty acid composition: Hydrogenated Soybean Oil exhibits the following composition profile of fatty acids, as determined in the section Fatty Acid Composition.
|Carbon-Chain Length||No. of Double Bonds||Percentage (%)|
Alkaline impurities: Dissolve by gently heating 2.0 g of Hydrogenated Soybean Oil in a mixture of 1.5 mL of alcohol and 3.0 mL of Phenyl methane (C7H8). Add 0.05 mL of bromophenol blue, and titrate with 0.01 N hydrochloric acid to a yellow end-point: not more than 0.4 mL of 0.01 N hydrochloric acid is required.
Water: not more than 0.3%.
Limit of nickel: To pass the test 1 micro-gm per gm.
Hydrogenated Soyabean Oil BP Ph Eur Grade
Product obtained by refining, bleaching, hydrogenation and deodorisation of oil obtained from seeds of Glycine max (L) Merr. (G. hispida (Moench) Maxim.). The product consists mainly of triglycerides of palmitic and stearic acids.
Appearance: White or almost white mass or powder which melts to a clear, pale yellow liquid when heated.
Solubility: Practically insoluble in water, freely soluble in methylene chloride, in light petroleum (bp: 65-70C) after heating and in C7H8, very slightly soluble in ethanol (96 per cent)
A. Melting point (see Tests).
B. Composition of fatty acids (see Tests).
Melting point: 66C to 72C.
Acid value: Maximum 0.5.
Peroxide value: Maximum 5.0.
Unsaponifiable matter: Maximum 1.0 per cent, determined on 5.0 g.
Alkaline impurities: Dissolve 2.0 g with gentle heating in a mixture of 1.5 mL of ethanol (96 per cent) R and 3 mL of Phenyl methane C7H8 R. Add 0.05 mL of a 0.4 g/L solution of bromophenol blue R in ethanol (96 per cent) R. Not more than 0.4 mL of 0.01 M hydrochloric acid is required to change the colour to yellow.
Composition of fatty acids:
Composition of the fatty-acid fraction of the oil:
saturated fatty acids of chain length less than C14: maximum 0.1 per cent
myristic acid : maximum 0.5 per cent
palmitic acid : 9.0 per cent to 16.0 per cent
stearic acid : 79.0 per cent to 89.0 per cent
oleic acid and isomers: maximum 4.0 per cent
linoleic acid and isomers: maximum 1.0 per cent
linolenic acid and isomers: maximum 0.2 per cent
arachidic acid: maximum 1.0 per cent
behenic acid: maximum 1.0 per cent.
Nickel: Maximum 1 ppm.
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