Supplementary data 1 Degradation curves and Arrhenius plots similar to Figure 4. Composition is the same compared to Fig.4 except that 6% lecithin was used. and normalized Vit.A degradation curves in percent for standard palm oil at 30°C (●), 45°C A B, (o) and 60°C (▼) and interesterified palm stearin oil at 30°C (●), 45°C (o) and 60°C (▼), respectively. Initial vit.A palmitate, lecithin and palm oil contents were 0.33%, 6% and 93.67%, respectively. All tests were performed at 68% RH. Reaction rates at each temperature are represented in the form of y=ax+b corresponding to [Vit.A]=-kt+[Vit.A]0 . Those reactions rates are expressed as follows: -0.0691x + 100 (30°C) , -0.2986x + 100 (45°C), -1.2791x + 100 (60°C) for standard palm oil and -0.0502x + 100 (30°C), -0.2204x + 100 (45°C), -0.7882x + 100 (60°C) for interesterified stearin palm oil, respectively. comparison of normalized Vit.A degradation C, curves as function of oil crystallinity for standard palm oil at 30°C (●) and 60°C (o) and interesterified palm stearin oil at 30°C (▼) and 60°C (Δ), respectively. comparison of D, Arrhenius plots extracted from the above equations by plotting lnk as function of 1/T in Kelvin at each temperature for standard palm oil (●) and interesterified palm stearin oil (o). Coefficients of determination (R2) are 0.9907 and 0.9988 for standard and interesterified stearin palm oils, respectively.
Supplementary data 1 Degradation curves and Arrhenius plots similar to Figure 4. Composition is the same compared to Fig.4 except that 6% lecithin was used. A and B, normalized Vit.A degradation curves in percent for standard palm oil at 30°C (●), 45°C (o) and 60°C (▼) and interesterified palm stearin oil at 30°C (●), 45°C (o) and 60°C (▼), respectively. Initial vit.A palmitate, lecithin and palm oil contents were 0.33%, 6% and 93.67%, respectively. All tests were performed at 68% RH. Reaction rates at each temperature are represented in the form of y=ax+b corresponding to [Vit.A]=-kt+[Vit.A]0 . Those reactions rates are expressed as follows: -0.0691x + 100 (30°C) , -0.2986x + 100 (45°C), -1.2791x + 100 (60°C) for standard palm oil and -0.0502x + 100 (30°C), -0.2204x + 100 (45°C), -0.7882x + 100 (60°C) for interesterified stearin palm oil, respectively. C, comparison of normalized Vit.A degradation curves as function of oil crystallinity for standard palm oil at 30°C (●) and 60°C (o) and interesterified palm stearin oil at 30°C (▼) and 60°C (Δ), respectively. D, comparison of Arrhenius plots extracted from the above equations by plotting lnk as function of 1/T in Kelvin at each temperature for standard palm oil (●) and interesterified palm stearin oil (o). Coefficients of determination (R2) are 0.9907 and 0.9988 for standard and interesterified stearin palm oils, respectively.
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