Gr. List et al., MARGARINE AND SHORTENING OILS BY INTERESTERIFICATION OF LIQUID AND TRISATURATED TRIGLYCERIDES, Journal of the American Oil Chemists' Society, 72(3), 1995, pp. 379-382
Liquid vegetable oils (VO), including cottonseed, peanut, soybean, cor
n, and canola, were randomly interesterified with completely hydrogena
ted soybean or cottonseed hardstocks (vegetable oil trisaturate; VOTS)
in ratios of four parts VO and one part VOTS. Analysis of the reactio
n products by high-performance liquid chromatography showed that at 70
degrees C and vigorous agitation, with 0.5% sodium methoxide catalyst
, the reactions were complete after 15 min. Solid-fat index (SFI) meas
urements made at 50, 70, 80, 92, and 104 degrees F, along with drop me
lting points, indicated that the interesterified fats possess plastici
ty curves in the range of commercial soft tub margarine oils prepared
by blending hydrogenated stocks. Shortening basestocks were prepared b
y randomly interesterifying palm or soybean ail with VOTS in ratios of
1:1 or 3:1 or 4:1, respectively. Blending of the interesterified base
stocks with additional liquid VO yielded products having SFI curves ve
ry similar to commercial all purpose-type shortening oils made by blen
ding hydrogenated stocks. Other studies show that fluid-type shortenin
g oils can be prepared through blending of interesterified basestocks
with liquid VO. X-ray diffraction studies showed that the desirable be
ta' crystal structure is achieved through interesterification and blen
ding.