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Title: EFFECT OF INTERESTERIFICATION ON THE STRUCTURE AND PHYSICAL PROPERTIES OF GENETICALLY MODIFIED SOYBEAN OILS

Author
item List, Gary
item ORTHOEFER, F - RICELAND FOODS
item Mounts, Timothy
item Neff, William

Submitted to: Annual Meeting and Expo of the American Oil Chemists' Society
Publication Type: Abstract Only
Publication Acceptance Date: 4/28/1996
Publication Date: N/A
Citation: N/A

Interpretive Summary:

Technical Abstract: The glyceride structures of genetically modified soybean oils high in stearic acid were determined by High Pressure Liquid Chromatography and their physical properties assessed by dilatometry and dropping point. In their natural states these oils lack sufficient solids at 50-92 deg F to qualify as margarine oils. However after random interesterification the glyceride profiles were altered to such an extent that depending on the stearic acid content, sufficient solids exist at 50-92 deg F to qualify as liquid tub margarine oils. Soybean oil containing 17% stearic acid showed a solid fat index (SFI) of 6 at 50 deg F and zero from 70-92 deg F and a drop point of about 58 deg F. After random interesterification, the drop point increased to about 87 deg F and SFI's ranged from 3.8 at 50 deg F to 1.1 at 92 deg F. These values closely match those of a liquid margarine oil. Other oils examined showed stearic acid contents in the range of 20 to 33%. These oils showed appreciable SFI values at 50 deg F but lack sufficient 70-92 deg F solids. However after random interesterification these oils show SFI profiles suitable for soft tub margarine and their drop points increased from 64-66 deg F to 97-100 deg F.