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Rapeseed oil in a two‐component margarine base stock
Author(s) -
Zalewski Stanislaw,
Kummerow F. A.
Publication year - 1968
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/bf02890714
Subject(s) - rapeseed , stock (firearms) , food science , erucic acid , soybean oil , chemistry , transesterification , fatty acid , pulp and paper industry , mathematics , organic chemistry , materials science , catalysis , engineering , metallurgy
A two‐component margarine base stock with liquid oil as one component allowed for a lower trans fatty acid content and at the same time provided for a higher essential fatty acid level than a one‐component base stock. Transesterification softened a two‐component margarine base stock and resulted in a steeper solid fat index curve, but did allow for a lower trans fatty acid level in a margarine base stock. The high content of erucic acid in rapeseed oil did not change the physical properties of a margarine base stock and provided a good hardstock when this oil was hydrogenated. The use of a hydrogenated rapeseed oil ensured interchangeability of liquid oils in blends and rearranged blends, also seemed superior to soybean hardstocks in this respect.