Evaluation of Transesterified Hardened and Liquid Soybean Oils as Raw Materials for Margarine Oils

A. Yaron, B. Turzynski, C. Shmulinzon, A. Letan

Research output: Contribution to journalArticlepeer-review

Abstract

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.

Original languageEnglish
Pages (from-to)533-536
Number of pages4
JournalFette, Seifen, Anstrichmittel
Volume75
Issue number9
DOIs
StatePublished - 1 Jan 1973
Externally publishedYes

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