“Zero<i>trans</i>” margarines: Preparation, structure, and properties of interesterified soybean oil‐Soy trisaturate blends

Abstract

Abstract and Summar The sodium methoxide‐catalyzed random interesterification of liquid soybean oil‐soy trisaturate blends was explored as a possible route to zero trans margarine oils. Lipase hydrolysis of the rearranged fats showed that with 0.2% catalyst, interesterification is complete within 30 min at 75–80 C. The glyceride structures of natural and randomized soybean oil‐soy trisaturate blends are presented, and relationships between their structure and physical properties are discussed. Organoleptic evaluations showed that randomization of the glyceride structure had no adverse effects on flavor and oxidative stability. Flavor evaluations made against a commercially hardened tub margarine oil showed that interesterified oil had comparable initial and aged flavor scores. X‐ray diffraction studies demonstrated that randomized soybean oil‐soy trisaturate blends possess the beta‐prime crystal structure desirable for use in margarine production. Dilatometric data indicate that random interesterification of 20% by weight of soy trisaturate into the glyceride structure of soybean oil provides a product having a solid fat index suitable for use in a soft tub margarine.