Gr. List et al., EFFECT OF INTERESTERIFICATION ON THE STRUCTURE AND PHYSICAL PROPEL TIES OF HIGH-STEARIC ACID SOYBEAN OILS, Journal of the American Oil Chemists' Society, 74(3), 1997, pp. 327-329
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.