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ARS Home » Research » Publications at this Location » Publication #101338
Title: SOFT MARGARINES FROM GENETICALLY MODIFIED SOYBEAN OILS HIGH IN SATURATED ACIDS

Author
item List, Gary
item PELLOSO, T - NABISCO FOODS
item ORTHOEFER, F - CONSULTANT
item Warner, Kathleen
item Neff, William

Submitted to: Annual Meeting and Expo of the American Oil Chemists' Society
Publication Type: Abstract Only
Publication Acceptance Date: 5/10/1999
Publication Date: N/A
Citation: N/A

Interpretive Summary:

Technical Abstract: A number of genetically modified soybean oils high in palmitic and/or stearic acid were utilized in preparing soft margarine. Despite relatively high palmitic and stearic acid contents, genetically modified soybean oils required random interesterification to raise their melting point and to achieve the proper solid fat index profiles. For example, an oil containing 20% stearic acid had a melting point of about 16 deg C and solid fat indexes of 8-12 @ 10 deg C and essentially zero from 10 deg C to 33.3 deg C. After random interesterification melting points increased to about 36 deg C and solid fat indexes of 6-8 @ 10 deg C, 3-4 @ 21.2 deg C, and 1.8-2.0 @ 33.3 deg C resulted which allowed them to be incorporated into soft margarines. A laboratory scale scraped surface heat exchanger was used for crystallizing and chilling water in oil emulsions. Experimental margarine prepared in the laboratory showed suitable penetration, spreadability, and performed satisfactorily in oil/water loss tests.