EFFECT OF INTERESTERIFICATION ON THE STRUCTURE AND PHYSICAL PROPEL TIES OF HIGH-STEARIC ACID SOYBEAN OILS

Triglyceride structures of genetically modified soybean oils high in s tearic acid were determined by high-pressure liquid chromatography, an d their physical properties were assessed by dilatometry and dropping point. In their natural state, these oils lack sufficient solids at 10 -33 degrees C to qualify as margarine oils. However, after random inte resterification, soybean oil containing 17% stearic acid shows a solid fat index (SFI) profile and dropping point closely matching those of a liquid margarine oil. Other oils, with stearic acid contents in the range of 20-33%, showed appreciable SFI values at 10 degrees C but lac ked sufficient solids at 21.1-33.3 degrees C. After random interesteri fication, these oils also exhibited SFI profiles suitable for soft rub margarine, and their drop points increased from 18-19 degrees C to 36 -38 degrees C.