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.