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Trans-Fat Free Margarine Developed
August 19, 2008
1 Min Read
Trans-free margarine made of canola oil, palm stearin and palm kernel oil has been developed.
According to research published in the Journal of Agricultural and Food Chemistry, “interesterification of canola oil, palm stearin, and palm kernel oil blends, particularly in the ratio 50:30:20 and 60:25:15, produced ‘margarines’ with similar properties to commercial trans margarine fats and commercial trans-free margarine.”
trans-Free Margarines Prepared with Canola Oil/Palm Stearin/Palm Kernel Oil-Based Structured Lipids
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