Rapeseed oil in a two‐component margarine base stock

A two‐component margarine base stock with liquid oil as one component allowed for a lowertrans fatty acid content and at the same time provided for a higher essential fatty acid level than a one‐component base stock. Transesterification softened a two‐component margarine base stock and resulted in a steeper solid fat index curve, but did allow for a lowertrans fatty acid level in a margarine base stock. The high content of erucic acid in rapeseed oil did not change the physical properties of a margarine base stock and provided a good hardstock when this oil was hydrogenated. The use of a hydrogenated rapeseed oil ensured interchangeability of liquid oils in blends and rearranged blends, also seemed superior to soybean hardstocks in this respect.