Submitted to: Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: 9/25/1997
Publication Date: N/A
Technical Abstract: The fatty acid composition, glyceride structure, and physical properties of a number of genetically modified soybean oils were determined. Compared to 15% saturated acids (stearic and palmitic) found in normal soybean oils, genetically modified oils may contain 25-40% saturates. Lipolysis and high pressure liquid chromatographic studies on genetically modified oils show that the positional distribution of fatty acids on the triglyceride moiety follows that of normal soybean oil triglycerides. In their natural states, high stearate soybean oils lack sufficient solid fat index (SFI) values and dropping points over the temperature range (10-33.3 deg C) required of stick, tub or liquid margarine oils. However, after blending with palm oil, randomized palm, or cottonseed/soybean flakes, the genetically modified oils possess sufficient SFI values and dropping points to qualify as either stick or tub margarine oils. Other ways to utilize genetically modified soybean oils in margarine oils involve random interesterification of the triglyceride structure. For example, randomization of a high stearic oil containing 17% stearic acid possesses an SFI profile closely matching that of a liquid margarine oil obtained by hydrogenation. Other oils having stearic acid contents of 20-33% showed appreciable SFI values at 10 deg C but lack sufficient 21.1-33.3 deg C values. However, after random interesterification, these oils exhibited SFI profiles suitable for soft tub margarine and their drop points increased from 14-19 deg C to 36-38 deg C.