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ARS Home » Research » Publications at this Location » Publication #109550
Title: FORMULATION, STRUCTURE AND PROPERTIES OF COMMERCIAL SPREADS, A 1999 SURVEY

Author
item List, Gary
item Steidley, Kevin
item Neff, William

Submitted to: Oilseed Processing Clinic Abstracts
Publication Type: Abstract Only
Publication Acceptance Date: 3/19/2000
Publication Date: N/A
Citation: N/A

Interpretive Summary:

Technical Abstract: Consumer demands for fewer calories, lowered trans acids products coupled with new labeling requirements, have impacted the margarine/spread industry over the past decades, and nutritional, health and functional properties will continue to be a focus in the future. Historically, formulation of margarine/spread oils have been primarily guided by the solid fat index/content and melting point of the hydrogenated components. Relatively little has been reported on the structures of triglycerides in hydrogenated fats. High performance liquid chromatography (HPLC) was investigated for the separation and quantitation of triglycerides of unhydrogenated liquid oils and spread basestocks. Although the method will not resolve positional isomers and trans isomers affect resolution, much information can be gained including melting points of individual triglycerides, determination of iodine values, triglyceride structures, and dquality control. Applications of the HPLC method to these problems will b presented and the results discussed.