The determination of trans isomer content in partially hydrogenated vegetable oils is important in the characterization of fats and oils in the food industry. Current methods for characterization include gas chromatography and infrared spectroscopy of samples captured off-line. The determination of trans isomer content during the hydrogenation process has the potential to improve process productivity and quality control to meet the stringent requirements of oil producers. Raman spectroscopy was evaluated in comparison to infrared spectroscopy as a method for quantitatively determining the cis and trans isomer content in partially hydrogenated vegetable oils. Both infrared and Raman principal component regression (PCR) calibrations accurately modeled the GC values (AOCS Official Method Ce 1f-96) for cis and trans content. In addition, the cis and trans isomer content of canola oil could be determined after the results from the IR and Raman calibration methods for soybean oil were corrected for slope and offset. Raman spectroscopy possesses unique advantages and shows promise as a method for rapid in situ analysis.
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Johnson et al. (2002) studied this question.
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