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The relationship of polymorphism to the texture of margarine containing soybean and cottonseed oils
Author(s) -
Merker D. R.,
Brown L. C.,
Wiedermann L. H.
Publication year - 1958
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/bf02640594
Subject(s) - soybean oil , cottonseed , polymorphism (computer science) , crystal (programming language) , cottonseed oil , organoleptic , food science , materials science , chemistry , chemical engineering , biochemistry , computer science , genotype , gene , programming language , engineering
Summary A correlation of the organoleptic and physical properties of hydrogenated soybean oil, blends of this oil with hydrogenated cottonseed oil, and their corresponding margarines has been made by comparing samples crystallized under tempered and essentially untempered conditions. Margarine, which is usually processed under the latter condition and which contains a high percentage of hydrogenated soybean oil, will at times show a strong tendency to develop grain. This graininess was characterized by the presence of high melting beta polymorphs, formed by a slow rate of crystal growth. Thus the difference in the polymorphic behavior of highly hydrogenated cottonseed and soybean oil observed by Bailey still prevails in the partially hydrogenated oils but to a lesser extent. The tendency for hydrogenated soybean oil to form beta crystals can be reduced or eliminated by conditions which promote faster crystal growth and/or the incorporation of beta prime stable triglycerides, which control crystal growth through mixed crystal or solid solution formation.