The Study Of Zero-trans Fatty Acid Margarine/Shortening Beased On Soybean Oil

Soybean oil is a kind of source of abundant plant oil. Because of special odor and high class nutrition,it is welcomed. It is rich in essential fatty acid—linoleic acid which can reach about 55% . With the communication of culture in the domestic and abroad,special fat and oil has coverd great consumption market. However,the base material of margarine are partial hydrogenated vegetable oil at present,which contains a lot of trans-fatty acids about 20%-40% and exceeds the standard seriously. And trans-fatty acids are harmful to health. Now,we can utilize the method of interesterification to obtain the different melting points and solid fat content fat.The different kinds of catalysts,the proper weight of catalyst,temperature of reaction are discussed in paper . By exploring and orthogonal test,the optimum conditions of random interesterification are reaction temperature 90℃,catalyst weight 0.3% (wt/wt),catalyst CH3ONa .When the reaction time reached about 80min,the blend can reach random balance. By studying on the property of interesterified oil,we found trisature glycerol(SSS) decreased obviousiy and SSU,UUS increased significantly,so the heat and crystallization property and microstructure and rheological property of blend system changed,which proved the interesterified fat to make margarine or shortening better.By studying on comparability,soybean oil of interesterified and fully hydrogenated soybean oil are chosen as raw materials of margarine . Emulsifiers are general glycerol monostearate,lecithin,sorbitan monostearate。The ratio of glycerol monostearate and lecithin and sorbitan monostearate is 0.8: 0.1: 0.1. The best constitute of margarine is that the ratio of soybean oil of interesterified water and fully hydrogenated soybean oil and mixed emulsifiers is 65:20:4:10:1, and it can fulfill the function of margarine and curve of SFC . By response analysis,the optimum conditions of preparation are 18℃of stock from cooling part,406rmp of kneading part,4min of agitating time. According as this process shortening is prepared,which is used in bread corresponding to the products bought from market.