GB927534A - Novel margarine and process therefor - Google Patents

Abstract

A fat for margarine contains 15 to 60% by weight of essential fatty acid, e.g. linoleic, linolenic, arachiolonic acids, and not more than 10% trans fatty acid, and has an S.C.I. (Solids Content Index) at 70 DEG F. of 4 to 15, and at 50 DEG F. and S.C.I. of 2 to 8 times that at 92 DEG F., its fatty acid radicals being in random distribution. The fat may be produced by blending a limpid vegetable oil, e.g. 60 to 90%, with a solid hydrogenated fat, e.g. 10 to 40% and interesterifying by heating for 20 to 60 minutes at below 550 DEG F., e.g. between 150 DEG to 200 DEG F., in the presence of a catalyst, e.g. 0,05 to 1% of an alkali metal alkoxide, either in the absence of air or in an inert gas. Suitable vegetable oils contain 20 to 75% essential fatty acid, and have Iodine values of 85 to 155, e.g. peanut, sesame, cotton seed, corn, sunflower, soybean, safflower oils, lightly hydrogenated. The solid fat is derived from vegetable oils or animal fat and completely hydrogenated, or nearly so, having a trans fatty acid content below 40%, a m.pt. between 125 DEG to 165 DEG F., and an Iodine No. of from 0 to 40. The fat may include antoxidants, e.g. to copherol, hydroxy anisole, butylated hydroxytoluene, propyl gallate, and/or acid synergists, e.g. citric acid, isopropyl citrate, lecithin, ethylene diamine tetracetic acid, and 0 to 40% of a finely dispersed gas, e.g. nitrogen, carbon dioxide, and may be plasticized and tempered and/or blended with hydrogenated and/or unhydrogenated oils to adjust its consistency before packaging. Margarine may be prepared by blending not less than 80% of the fat with a milk phase.