Detergent fractionation (Lanza process) offers a valuable separation process for edible oils that contain varying amounts of saturated and unsaturated fatty acids. The rice bran oil fatty acid distillate (RBOFAD), obtained as a major byproduct of rice bran oil deacidification refining process, was fractionated by detergent solution into a fatty acid mixture as follows: low‐melting (19.00 °C) fraction of fatty acids as olein fraction (44.50 g/100 g) and high‐melting (49.00 °C) fatty acids as stearin fraction (37.15 g/100 g). A high amount of palmitic acid (42.75 wt%) is present in stearin fraction, while oleic acid is higher (48.21 wt%) in the olein fraction. The stearin and olein fractions of RBOFAD with very high content of free fatty acids are converted into neutral glycerides by autocatalytic esterification reaction with a theoretical amount of glycerol at high temperatures (130–230 °C) and at a reduced pressure (30 mmHg). Acid value, peroxide value, saponification value, and unsaponifiable matters are important analytical parameters to identity for quality assurance. These neutral glyceride‐rich stearin and olein fractions, along with unsaponifiable matters, can be used as nutritionally and functionally superior quality food ingredients in margarine and in baked goods as shortenings.

中文翻译：

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稻米糠油脂肪酸馏出物中硬脂和油精馏分的洗涤分离及自催化酯化反应转化为中性甘油酯的分离与评价

洗涤剂分馏（Lanza法）为包含不同含量的饱和和不饱和脂肪酸的食用油提供了一种有价值的分离方法。作为米糠油脱酸精制过程的主要副产品而获得的米糠油脂肪酸馏出物（RBOFAD）通过去污剂溶液分馏成脂肪酸混合物，如下所示：低熔点（19.00°C）的脂肪酸馏分为油酸精馏分（44.50 g / 100 g）和高熔点（49.00°C）脂肪酸作为硬脂精馏分（37.15 g / 100 g）。硬脂精馏分中存在大量的棕榈酸（42.75 wt％），而油精馏分中的油酸较高（48.21 wt％）。RBOFAD中具有很高游离脂肪酸含量的硬脂精和油精馏分通过在高温（130–230°C）和减压（30 mmHg）下与理论量的甘油进行自催化酯化反应转化为中性甘油酯。酸值，过氧化物值，皂化值和不皂化物是重要的分析参数，可确保质量。这些富含中性甘油酯的硬脂酸和油精馏分以及不可皂化的物质可在人造黄油和烘焙食品中用作营养和功能上优质的食品配料，作为起酥油。不皂化物是保证质量的重要分析参数。这些富含中性甘油酯的硬脂酸和油精馏分以及不可皂化的物质可在人造黄油和烘焙食品中用作营养和功能上优质的食品配料，作为起酥油。不皂化物是保证质量的重要分析参数。这些富含中性甘油酯的硬脂酸和油精馏分以及不可皂化的物质可在人造黄油和烘焙食品中用作营养和功能上优质的食品配料，作为起酥油。