Effect of interesterification on the structure and physical properties of high-stearic acid soybean oils View Full Text


Ontology type: schema:ScholarlyArticle     


Article Info

DATE

1997-03

AUTHORS

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

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. More... »

PAGES

327-329

References to SciGraph publications

Identifiers

URI

http://scigraph.springernature.com/pub.10.1007/s11746-997-0145-6

DOI

http://dx.doi.org/10.1007/s11746-997-0145-6

DIMENSIONS

https://app.dimensions.ai/details/publication/pub.1026503531


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