Margarine oils have been prepared by transesterification of blends of hardened and liquid soybean oils or by blending of transesterified hardened oils with liquid soybean oil. The dilatometric characteristics of those oils and their nutritional values (as characterized by the L/S ratio of linoleic acid to total saturated acids) have been compared with the same parameters of margarine oils from local and foreign table margarines. It was concluded that margarine oils of suitable melting characteristics and of an average nutritional value (L/S ratio of about 0.70) can be prepared from blends of soybean oils alone, using transesterification process.
ASJC Scopus subject areas
- Chemical Engineering (all)