POTENTIAL MARGARINE OILS FROM GENETICALLY-MODIFIED SOYBEANS

Genetically modified soybeans were processed into finished, refined, b leached, and deodorized oils. Fatty acid composition was determined by gas-liquid chromatography. Glyceride structure was characterized acco rding-to degree of unsaturation by high-performance liquid thromatogra phy, lipase hydrolysis, and gas-liquid chromatography. Compared to com mon 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 degrees C (50 degrees F) and zero from 21.1 to 40 d egrees C (70 to 104 degrees 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 pa lm/soy trisaturate basestock. After blending with 10-40% of these comp onents, the high-stearic acid oil had an SFI profile suitable for soft tube margarine. The A-6 varieties, 32-38% saturates, showed SFI profi les with sufficient solids at 10 degrees C (50 degrees F) and 21.1 deg rees C (70 degrees F) to qualify as a stick-type margarine oil, but la cked sufficient solids at 33.3 degrees C (92 degrees F); however, afte r small amounts (2-3%) of cottonseed or soybean hardstocks were, added , the A-6 oils qualified as stick margarine oil. The HS-1 variety, whe n blended with small amounts (2-3%) of hardstock, possessed sufficient solids at 10 degrees-33.3 degrees C (50-92 degrees F) to prepare soft tub margarine oil.