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Experimental margarines were prepared in the pilot plant from interesterified soybean oil‐soybean trisaturate blends and compared to a product made from hydrogenated soybean oil. Penetration, yield values, and water/oil off‐data were determined. Margarine prepared from an interesterified soy‐soy trisaturate blend (80:20) tended to crystallize slowly after votation and resulted in a somewhat harder than desirable product. However, addition of 20% liquid soybean oil to the interesterified oil yielded a softer product. The experimental products showed excellent oil and water loss properties under accelerated storage conditions.
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List et al. (1995) studied this question.
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