Physical and textural properties of an experimental table margarine prepared from lipase-catalysed transesterified palm stearin: palm kernel olein mixture during storage

The storage performances of an experimental table margarine prepared from R hizomucor miehei-catalysed transesterified palm stearin (PS): palm kernel o lein (PKO) (40:60) mixture and a commercial margarine, stored at temperatur es of 20 and 30 degrees C were evaluated for their slip melting point (SMP) , peroxide value (PV), cone penetrometry (CP), storage modulus (G') and sol id fat content (SFC). All samples showed acceptable PV levels after three m onths of storage. Cone penetrometric, SMP and SFC results indicated that ge nerally the experimental samples were firmer than the commercial samples. S ignificant correlations were observed between SFC and penetration values (r = 0.82; P < 0.01). Interestingly, the storage modulus (G') values and yiel d values of the samples also showed significant correlations (r = 0.89; P < 0.001). (C) 2000 Elsevier Science Ltd. All rights reserved.