Formulation and production of trans acid-free hard stock margarine using interesterification

In this study various blends were prepared from different vegetable sources in order to determine the proper fat ratio for preparing fat phases of the trans-free margarines. The selected fats were included palm oil (PO), fully hydrogenated soybean oil (FH), and palm oil stearin (POS) fraction and the liquid oils were included sunflower oil (SF) and cotton oil (C). The blended oils were interesterified after blending in the ratios according to the proposed experimental design. The blends and interesterified blends of these two groups of fats and oils were evaluated by testing the slip melting point (SMP) and solid fat content (SFC). The data obtained from the SFC values for the blends and model fats at different temperatures were used to determine their usability in different types of margarine. It was concluded that hydrogenated soybean oil was not suitable for hard stock margarine due to its high SFC and slip melting point and low essential fatty acid (FA) content. However, some trans free soft and stock margarines could be prepared from the blends of FH, PO and POS. Finally, it was concluded that natural solid vegetable oils such as PO and POS fractions can be mixed with cotton and sunflower oils in different proportions and interesterified could be used for the production of trans acid-free different margarines.