POLYMORPHIC STABILITY OF HYDROGENATED PALM OLEINS IN DILUTIONS WITH UNHYDROGENATED LIQUID OILS

Palm oil was hydrogenated under selective and nonselective conditions. Some of the hydrogenated samples were chosen for their physical chara cteristics and were diluted with 70% sunflower oil. A commercial hydro genated palm olein (H-olein) was diluted up to 80% with canola oil. Th e diluted mixtures were evaluated for their polymorphic beta' stabilit y by a temperature-cycling procedure between 4 and 20-degrees-C. All o f the mixtures were stable in the beta' form. The dropping point and s olid fat content of the mixtures were compared with those of commercia l soft and stick margarines. Soft margarines can be prepared from mixt ures of 20% H-olein and 80% unhydrogenated oil, and stick margarines f rom 40% H-olein and 60% liquid oil. If canola oil is the liquid oil, t he saturated content in the soft formulation is 13% and that of a stic k formulation 17%.