Trans-free margarine from highly saturated soybean oil

Highly saturated (HS) soybean oil (SBO), which contained 23.3% palmitic acid (C-16:0) and 20.0% stearic acid (C-18:0), was interesterified at 70 degrees C in preparation for the processing of a trans-free margarine. High-performance liquid chromatography analysis of the triacylglycerides and analysis of the sn-2 fatty acid composition showed no further change after 10 min of interesterification. The interesterified HS SBO had a slip melting point of 34.5 degrees C, compared with 9.5 degrees C in the non-interesterified HS SBO, and increased melting and crystallization temperatures were found using differential scanning calorimetry. Analysis of solid-fat content by nuclear magnetic resonance revealed the presence of only a small amount of solids above 33 degrees C. A 50:50 blend of interesterified HS SBO and SBO with a typical fatty acid composition was used to make the margarine. Compared to commercial soft-tub margarine, the maximal peak force on the texture analyzer of this blended margarine was about 2.3 times greater, the hardness about 2.6 times greater, and adhesiveness about 1.5 limes greater. There were small but statistically significant differences (alpha = 0.05) in the sensory properties of spreadability, graininess, and waxiness between the commercial and blended margarines at 4.5 degrees C and, except for graininess, at 11.5 degrees C. These very small differences suggest a potential use for HS SBO in margarine products.