Formulation of Food Oils from Partially Hydrogenated Soybean Oil

摘要

Domestic U. S. consumption of edible soybean oil products including salad/cooking oils, shortening and margarine/table spreads amounts to over 13 billion pounds annually. Historically. consumption of cooking/salad oil has increased while margarine/spreads peaked in the early 1990' s and has leveled off during the past decade. Factors contributing to the latter include introduction of low fat spreads and consumer concerns over trans acids formed during the partial hydrogenation of vegetable oils. Shortening consumption has shown a steady increase resulting from increased demands for fast foods, donuts and baked goods. Soybean oil is an excellent feedstock for the preparation of a wide variety of salad/cooking oils and margarine and shortening basestocks. The latter offer the means to produce a wide variety of products having the desired functional properties required of table spreads, baking and frying shortenings. This paper will review current U. S. trends in the formulation and properties of food oils prepared from partially hydrogenated soybean oils.