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United States Department of Agriculture

Agricultural Research Service

Title: Preparation and Properties of Low Trans Margarine and Oils by Interesterification, Blending, and Genetic Modification

Authors
item List, Gary
item Orthoefer, F - CONSULTANT, ST. LOUIS, MO
item Pelloso, T - NABISCO FOODS
item Warner, Kathleen
item Neff, William

Submitted to: Physical Propertieis of Fats, Oils and Emulsifiers
Publication Type: Book / Chapter
Publication Acceptance Date: December 30, 1998
Publication Date: N/A

Technical Abstract: Margarines prepared from interesterified soybean oil and soybean trisaturate blends were compared to margarine made with hydrogenated soybean oil. Margarine prepared from an interesterified soy-soy trisaturate blend (80:20) crystallized slowly after votation and was harder than desirable. Addition of 20% liquid soybean oil to the interesterified oil yielded a softer product. Soybeans bred to have high stearic acid levels were processed into refined, bleached, deodorized oils and analyzed for structure and composition. Genetically modified soybeans had 24-40% saturated acids, whereas regular soybeans had 15% saturated acids. Pioneer A-90 soybean oil (17% stearic acid) had solid fat indice (SFI) of 6.0 at 10 deg C and zero from 21.1 to 33.3 deg C and, therefore, lacked sufficient solids for tub type margarine. The Pioneer oil was blended with palm oil, randomized palm oil, or interesterified palm/soy trisaturate basestock to improve its plastic range. After blending with 10-40% of these components, the high stearic acid oil had an SFI profile suitable for soft tub margarine. A-6 variety (Iowa State University) had 32-38% saturates and SFI profiles with sufficient solids at 10 and 21.1 deg C to qualify as stick type margarine oil but lacked sufficient solids at 33.3 deg C. However, after blending with 2-3% cottonseed or soybean hard stocks, A-6 oil qualified as stick margarine oil. HS-1 (Hartz) variety, blended with 2-3% hard stock, had sufficient solids at 10-33.3 deg C to prepare soft tub margarine oil. Melting profiles of interesterified oils were probably altered because SUS triglycerides that predominate in natural oils were converted to SSU types.

Last Modified: 4/23/2014
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