Effect of interesterification on the structure and physical properties of high-stearic acid soybean oils

• Published in: Journal of the American Oil Chemists' Society Vol. 74; no. 3; pp. 327 - 329
• Main Authors: List, G.R. (USDA, ARS, NCAUR, Peoria, IL.), Mounts, T.L, Orthoefer, F, Neff, W.E
• Format: Journal Article
• Language: English
• Published: Berlin/Heidelberg Springer-Verlag 01.03.1997; Springer; Springer Nature B.V
• Subjects: ACEITE DE SOJA; Acids; Biological and medical sciences; Carboxylic acids; Dilatometry; Dropping point; Fat industries; Food industries; Fundamental and applied biological sciences. Psychology; GENETIC ENGINEERING; Genetic modification; genetically modified soybean oil; GENIE GENETIQUE; GLYCINE MAX; High performance liquid chromatography; HUILE DE SOJA; INGENIERIA GENETICA; interesterification; Liquid chromatography; Margarine; margarine oils; palm oil; Physical properties; Q1; solid fat index; SOYBEAN OIL; Soybeans; Stearic acid; Triglycerides; Vegetable oils; Enrichment; Vegetable fat; Edible fat; Edible oil; Vegetal oil; Triglyceride; Fatty acids; Physical properties; Thermal properties; Dropping point; Interesterification; Property structure relationship; Margarine; Stearic acid; Soybean oil
• ISSN: 0003-021X; 1558-9331
• DOI: 10.1007/s11746-997-0145-6

Triglyceride structures of genetically modified soybean oils high in stearic acid were determined by high‐pressure liquid chromatography, and their physical properties were assessed by dilatometry and dropping point. In their natural state, these oils lack sufficient solids at 10–33°C to qualify as margarine oils. However, after random interesterification, 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°C but lacked sufficient solids at 21.1–33.3°C. After random interesterification, these oils also exhibited SFI profiles suitable for soft tub margarine, and their drop points increased from 18–19°C to 36–38°C.