Preparation and properties of zero<i>Trans</i> soybean oil margarines

Abstract

Abstract Experimental margarines were prepared in the pilot plant from interesterified soybean oil‐soybean trisaturate blends and compared to a product made from hydrogenated soybean oil. Penetration, yield values, and water/oil off‐data were determined. Margarine prepared from an interesterified soy‐soy trisaturate blend (80:20) tended to crystallize slowly after votation and resulted in a somewhat harder than desirable product. However, addition of 20% liquid soybean oil to the interesterified oil yielded a softer product. The experimental products showed excellent oil and water loss properties under accelerated storage conditions.