Effect of interesterification on the structure and physical properties of high‐stearic acid soybean oils

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. JAOCS 74, 327-329 (1997).

Soybean Oil: Genetic Approaches for Modification of Functionality and Total Content

“…However, the goal does not necessarily need to be a vegetable oil for direct use per se. The fatty acid profile only needs to serve as a feedstock for cost-effective blending with other saturates and/or interesterification of triacylglycerol to prepare a suitable margarine for baking and confectionery applications (List et al, 1996(List et al, , 1997(List et al, , 2001). Hence, a soybean with 20% to 25% stearic acid and 60% to 70% oleic acid may be a reasonable target for an oil that is suitable for blending and/or interesterification purposes (Kok et al, 1999;List et al, 2001) without compromising yield.…”

Hydrogenation and interesterification of Brazil nut oil (Bertholletia excelsa)

“…La muestra n o 1, que corresponde a ACB, es la que aumentó considerablemente en todas las propiedades físicas, probablemente debido a la formación de triglicéridos trisaturados (Hoffman, 1989). El mismo efecto observó List et al (1997), en la interesterificación del aceite de soja y, Marangoni y Rousseau (1998) utilizando aceite de palma. Considerando la consistencia y los perfiles de grasa sólida de las muestras nos 1, 3 y 5, estas podrían ser aprovechadas directamente como base oleosa en la preparaTabla IV Figura 2 Perfil del contenido de grasa sólida de los productos de interesterificación del aceite de castaña de Brasil y sus grasas hidrogenadas.…”

Interesterificação química: alternativa para obtenção de gorduras zero trans

“…A interesterificação de óleo de soja geneticamente modificado, com teores de ácido esteárico (C18:0) entre 17,2 e 33%, foi realizada por List e colaboradores 55 . Após a reação, o perfil de sóli-dos indicou que amostras contendo 17% de ácido esteárico seriam compatíveis para uso em margarinas para culinária.…”