Abstract
Triglyceride structures of genetically modified soybean oils high in stearic acid were determined by high-pressure liquid chromatography, and their physical properties were assessed by dilatometry and dropping point. In their natural state, these oils lack sufficient solids at 10–33°C to qualify as margarine oils. However, after random interesterification, soybean oil containing 17% stearic acid shows a solid fat index (SFI) profile and dropping point closely matching those of a liquid margarine oil. Other oils, with stearic acid contents in the range of 20–33%, showed appreciable SFI values at 10°C but lacked sufficient solids at 21.1–33.3°C. After random interesterification, these oils also exhibited SFI profiles suitable for soft tub margarine, and their drop points increased from 18–19°C to 36–38°C.
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References
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List, G.R., Mounts, T.L., Orthoefer, F. et al. Effect of interesterification on the structure and physical properties of high-stearic acid soybean oils. J Amer Oil Chem Soc 74, 327–329 (1997). https://doi.org/10.1007/s11746-997-0145-6
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DOI: https://doi.org/10.1007/s11746-997-0145-6