Physicochemical property of zero trans fatty acid puff-pastry margarine base oil
  
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KeyWord:zero trans fatty acid  puff-pastry margarine  lard  palm oil  compatibility  crystal type
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LI Huiling,MENG Zong,LIU Yuanfa  
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Abstract:
      The blend of lard, two kinds of palm oils (42℃and 51℃) and soybean oil was used to prepare zero trans fatty acid puff-pastry margarine base oil. The compatibility between palm oil and lard, and the crystal type, triglyceride composition and hardness of compound oils were evaluated. The results showed that the compatibility between lard and palm oil was poor, so the lard content was 10%. On the basis of SFC curve to be consistent with commercial oil, above oils were conducted to blend. The main kinds of triglycerides of these blends were nearly the same, and primary crystals were β′type. The hardness of blends of b, c, and e were about 250 g at 20℃, which was suitable for industrial operation, and was in accord with the requirements of zero trans fatty acid puff-pastry margarine base oil.
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