Margarine stock

This is a blend of edible fats and oils from different sources that have been recovered by different methods and/or refined in various ways. Margarine stock may include solvent extracted soybeans and canola oils, hot-pressed cottonseed oil and expeller extracted peanut or tree nut oil. After blending, the physical and chemical characteristics are standardized and hydrogenated for further processing, including addition of colors and flavors. 

The end-products include artificial butter, filled milk and ice cream, white chocolate, summer candies, and special oils for deep-fat frying doughnuts, potato chips, mixed nuts and other snacks. 

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Soybeans owe their dominance of the oilseed market to the value of their protein, which is much greater than that of other oilseeds. Of the oilseed meals produced in 2003, 129.58 million MT out of a total of 185.69 milllion MT was soybean meal (1). Of the money made on extracting soybeans, the meal accounted for between 51% and 76% of the total in the last 10 years. Soybean oil of typical composition performs well as a salad oil, but it is usually hydrogenated for use as a margarine stock or frying oil. Soybean oil s stability to oxidation also is limited by its content... 

Production of temperature-profiled fat products, such as margarines/spreads and shortenings, often includes preparation of four to six base stocks hydrogenated to different IVs (Fig. 34.25), which are blended with oil and hardstocks to obtain the desired temperature-fat solids profile.132... 

Fig. 34.33. Solid Fat Index (SFI) profiles for hard stick, soft stick and tub margarines, and for all-purpose shortening and heavy duty frying oil. (Data plotted from Erickson, D. R., and M. D. Erickson, "Hydrogenation and Base Stock Formulation," in Practical Handbook of Soybean Processing and Utilization, D. R. Erickson (Ed.), pp. 218-238, AOCS Press, Champaign, IL, 1985.)...

High lauric acid canola oil was developed in the United States as an alternative source for coconut and palm-kemel oils for both food and nonfood uses (141). The oil contains about 35% lauric acid. Until now, this oil has not found any significant commercial use. The main reason for the lack of acceptance is said to be because of its significantly different fatty acid composition compared with coconut oil, and the consequent difference in performance in typical coconut oil applications. Some use was made of the oil in the United States as a base stock for a tran -isomer free margarine and in Europe as a machine oil additive (142), but there is no longer any significant seed production. 

TABLE 6. Typical Base Stocks Used in Soybean Oil Margarine (117). 

The purpose of this section is to outline the basic unit-processing operations required to convert cmde fats and oils into finished products, such as cooking-salad oils, margarine, and shortening base stocks. Edible fats and oils are handled within... 

Byrdwell, W.C., Neff, W.E. and List, G.R. (2001) Triacylglycerol analysis of potential margarine base stocks by high-performance liquid chromatography with atmospheric pressure chemical ionization mass spectrometry and flame ionization detection. J. Agric. Food Chem., 49, 446-457. 

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