OXIDATIVE STABILITY OF SOYBEAN OIL PRODUCTS OBTAINED BY REGIOSELECTIVE CHEMICAL INTERESTERIFICATION

Oxidative stability of products produced as potential margarine basest ock from soybean oil and methyl stearate by a novel chemical regiosele ctive interesterification was evaluated. The oxidative stability of th e products was evaluated by peroxide formation and volatile analysis d uring storage in the dark with oxygen at 60 degrees C for 72 h. The pr oduct obtained by regioselective interesterification resulted in the l owest peroxide formation and volatile concentration sample in comparis on with soybean oil and the randomized product of the regioselective i nteresterified product. Regioselective interesterification of soybean oil with methyl stearate produced a product with increased oxidative s tability.