Viscoelastic Properties of Table Margarine Prepared From Lipase‐catalyzed Transesterified Mixtures of Palm Stearin and Palm Kernel Olein

A controlled‐stress rheometer was used to evaluate dynamic viscoelastic (VE) performance of an experimental table margarine prepared from a transesterified palm stearin (PS):palm kernel olein (PKO) mixture (40:60 ratio) using Rhizomucor miehei lipase as the biocatalyst. Comparison was made using a commercial table margarine made of palm oil and palm kernel oil. The experiments were carried out over a period of three months with the margarines kept at 20 and