Preparation and properties of zeroTrans soybean oil margarines View Full Text


Ontology type: schema:ScholarlyArticle     


Article Info

DATE

1995-03

AUTHORS

G. R. List, T. Pelloso, F. Orthoefer, M. Chrysam, T. L. Mounts

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. More... »

PAGES

383-384

References to SciGraph publications

Identifiers

URI

http://scigraph.springernature.com/pub.10.1007/bf02541101

DOI

http://dx.doi.org/10.1007/bf02541101

DIMENSIONS

https://app.dimensions.ai/details/publication/pub.1016353488


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