PREPARATION AND CHARACTERIZATION OF A ZERO-TRANS MARGARINE

Two new types of margarines were prepared in this study. The first was processed without the traditional milk flavour. The fat phase consist s of 40% partially hydrogenated cottonseed oil (m. p. 42.2 degrees C), 40% cottonseed oil and 20% olive oil as a source of flavouring and an tioxidant materials. The second margarine was based mainly on the inte resterified fat formed from lipase interesterification of a mixture of 86.5% cottonseed oil and 13.5% fully hydrogenated soybean oil (m. p. 67.2 degrees C). Characterization and evaluation of these new types of margarines in relation to two conventional margarines are reported. T he presence of diglycerides in the interesterified fat (free from tran s isomers) reduced the amount of crystallized solids and the propertie s of the product were very close to conventional soft margarines. Marg arine with olive oil taste was well accepted.