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Preparation and properties of zero Trans soybean oil margarines
Author(s) -
List G. R.,
Pelloso T.,
Orthoefer F.,
Chrysam M.,
Mounts T. L.
Publication year - 1995
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/bf02541101
Subject(s) - soybean oil , interesterified fat , chemistry , food science , organic chemistry , lipase , enzyme
Abstract Experimental margarines were prepared in the pilot plant from interesterified soybean oil‐soybean trisaturate blends and compared to a product made from hydrogenated soybean oil. Penetration, yield values, and water/oil off‐data were determined. Margarine prepared from an interesterified soy‐soy trisaturate blend (80:20) tended to crystallize slowly after votation and resulted in a somewhat harder than desirable product. However, addition of 20% liquid soybean oil to the interesterified oil yielded a softer product. The experimental products showed excellent oil and water loss properties under accelerated storage conditions.