Potential margarine oils from genetically modified soybeans View Full Text


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Article Info

DATE

1996-06

AUTHORS

G. R. List, T. L. Mounts, F. Orthoefer, W. E. Neff

ABSTRACT

Genetically modified soybeans were processed into finished, refined, bleached, and deodorized oils. Fatty acid composition was determined by gas-liquid chromatography. Glyceride structure was characterized according to degree of unsaturation by high-performance liquid chromatography, lipase hydrolysis, and gas-liquid chromatography. Compared to common varieties with 15% saturated acids, genetically modified soybeans yielded oils containing 24–40% saturated acids. Several varieties were examined, including the Pioneer A-90, Hartz HS-1, and Iowa State A-6 lines. Pioneer A-90 contained 17% stearic acid, had a solid fat index (SFI) of 6.0 at 10°C (50°F) and zero from 21.1 to 40°C (70 to 104°F), and therefore lacked sufficient solids for tub-type margarine. To improve its plastic range, the Pioneer oil was blended with palm oil, randomized palm oil, or interesterified palm/soy trisaturate basestock. After blending with 10–40% of these components, the high-stearic acid oil had an SFI profile suitable for soft tube margarine. The A-6 varieties, 32–38% saturates, showed SFI profiles with sufficient solids at 10°C (50°F) and 21.1°C (70°F) to qualify as a stick-type margarine oil, but lacked sufficient solids at 33.3°C (92°F); however, after small amounts (2–3%) of cottonseed or soybean hardstocks were added, the A-6 oils qualified as stick margarine oil. The HS-1 variety, when blended with small amounts (2–3%) of hardstock, possessed sufficient solids at 10°–33.3°C (50–92°F) to prepare soft tub margarine oil. More... »

PAGES

729-732

References to SciGraph publications

  • 1995-03. Margarine and shortening oils by interesterification of liquid and trisaturated triglycerides in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 1985-04. Fatty acid development in a soybean mutant with high stearic acid in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 1983-10. Providing lubricity in food fat systems in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 1994-02. Performance evaluation of hexane-extracted oils from genetically modified soybeans in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 1977-10. “Zerotrans” margarines: Preparation, structure, and properties of interesterified soybean oil-Soy trisaturate blends in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 1994-05. Low-linolenic acid soybean oil—Alternatives to frying oils in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 1985-02. Palm oil in margarines and shortenings in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • Identifiers

    URI

    http://scigraph.springernature.com/pub.10.1007/bf02517948

    DOI

    http://dx.doi.org/10.1007/bf02517948

    DIMENSIONS

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