Abstract
AbstractA new type of low erucic acid rapeseed oil containing high amount (11%) of palmitic acid (C16‐LOBRA) was studied, both in labscale and in pilot‐plant equipment. The polymorphic behaviour of fat blends and margarine emulsions consisting of C16‐LOBRA, LOBRA and soybean oil and their hydrogenated fats were examined. The results clearly show the potential in the hydrogenated C16‐LOBRA. The time before the stable ß‐form is developed is much longer for the hydrogenated C16‐LOBRA compared with the hydrogenated LOBRA and in fact similar to a hydrogenated soybean oil. The hydrogenated C16‐LOBRA is therefore well suited to be used in e.g. margarine systems.
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