“Zerotrans” margarines: Preparation, structure, and properties of interesterified soybean oil-Soy trisaturate blends View Full Text


Ontology type: schema:ScholarlyArticle     


Article Info

DATE

1977-10

AUTHORS

G. R. List, E. A. Emken, W. F. Kwolek, T. D. Simpson, H. J. Dutton

ABSTRACT

The sodium methoxide-catalyzed random interesterification of liquid soybean oil-soy trisaturate blends was explored as a possible route to zerotrans margarine oils. Lipase hydrolysis of the rearranged fats showed that with 0.2% catalyst, interesterification is complete within 30 min at 75-80 C. The glyceride structures of natural and randomized soybean oil-soy trisaturate blends are presented, and relationships between their structure and physical properties are discussed. Organoleptic evaluations showed that randomization of the glyceride structure had no adverse effects on flavor and oxidative stability. Flavor evaluations made against a commercially hardened tub margarine oil showed that interesterified oil had comparable initial and aged flavor scores. X-ray diffraction studies demonstrated that randomized soybean oil-soy trisaturate blends possess the beta-prime crystal structure desirable for use in margarine production. Dilatometric data indicate that random interesterification of 20% by weight of soy trisaturate into the glyceride structure of soybean oil provides a product having a solid fat index suitable for use in a soft tub margarine. More... »

PAGES

408-413

References to SciGraph publications

  • 1973-01. Effect of double bond position in octadecenoates upon hydrolysis by pancreatic lipase in LIPIDS
  • 1965-08. Analyses of fatty acid isomers in two commercially hydrogenated soybean oils in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 1961-08. A comparison of sodium methoxide-treated lards in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 1948-02. The flavor problem of soybean oil. III. A four-sample, glass laboratory deodorizer in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 1963-06. The determination of glyceride structure in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 1954-05. The physical requirements of a margarine fat in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 1966-02. Nutritional evaluation of inter-esterified fats in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 1946-09. Interesterification reactions of triglycerides in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 1932-04. Peroxide formation as a measure of autoxidative deterioration in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 1947-09. The flavor problem of soybean oil II. Organoleptic evaluation in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 1967-11. Analysis for geometrical and positional isomers of fatty acids in partially hydrogenated fats in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 1965-01. Determination of glyceride composition of several solid and liquid fats in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 1958-03. The relationship of polymorphism to the texture of margarine containing soybean and cottonseed oils in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 1966-06. Structure of unsaturated glycerides. Analysis by countercurrent distribution and lipase hydrolysis in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 1968-09. Margarine oil formulation and control in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 1967-11. Silicic acid column chromatography: Parameters for a binary solvent system in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 1973-09. Lipid composition of selected margarines in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
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    URI

    http://scigraph.springernature.com/pub.10.1007/bf02671021

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    http://dx.doi.org/10.1007/bf02671021

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