Preparation and properties of zeroTrans soybean oil margarines

Abstract

Experimental margarines were prepared in the pilot plant from interesterified soybean oil-soybean trisaturate blends and compared to a product made from hydrogenated soybean oil. Penetration, yield values, and water/oil off-data were determined. Margarine prepared from an interesterified soy-soy trisaturate blend (80:20) tended to crystallize slowly after votation and resulted in a somewhat harder than desirable product. However, addition of 20% liquid soybean oil to the interesterified oil yielded a softer product. The experimental products showed excellent oil and water loss properties under accelerated storage conditions. JAOCS 72, 383-384 (1995).

Lipozyme IM-catalyzed interesterification for the production of margarine fats in a 1 kg scale stirred tank reactor

“…Chemical interesterification is a method with complete positional randomization of acyl groups in triacylglycerols. Table margarine randomized chemically using soybean oil-soybean trisaturate blends has been studied [1][2][3]. Recently, research efforts have been directed towards lipase-catalyzed interesterification because of the inherent advantages.…”

Soybean

“…Soybeans with increased 16:0 and 18:0 have favorable processing applications to produce low trans-fat margarines (List et al 1995;Neff et al 1999). An important consideration in future breeding efforts is that unlike 16:0, 18:0 has been show to either reduce or to have no effect on serum cholesterol levels in humans (Kris-Etherton and Yu 1997).…”

Hydrogenation of lipids for use in food

“…Further work, in which the interesterified oil was formulated into soft margarine, showed that the 80:20 blend resulted in a product that was more difficult to spread than hydrogenated controls. However, an additional 20 % liquid oil was required in the formulation to achieve suitable spreadability and softness (List et al, 1995a). Random interesterification of other liquid oils, including cotton seed, corn, canola and peanut, with either soybean or cottonseed flakes also leads to basestocks suitable for formulation of zero trans margarines and shortenings (List et al, 1995b).…”

“…Typically, soft margarines formulated from hydrogenated and liquid soybean oils contain about 10 % trans fatty acids and about 20 % saturated acids. Studies have shown that approximately 25-30 % saturated acids are required to formulate zero trans soft margarine oils from soybean oil-based components (List et al, 1995a;List 2001b;Kok et al 1999). Thus, any reduction in the trans fatty acids is likely to be achieved at the expense of increased saturated acid content.…”