In their natural states these oils lack sufficient solids at 50-92 deg F to qualify as margarine oils. However after random ... However after random interesterification these oils show SFI profiles suitable for soft tub margarine and their drop points ... These values closely match those of a liquid margarine oil. Other oils examined showed stearic acid contents in the range of 20 ... sufficient solids exist at 50-92 deg F to qualify as liquid tub margarine oils. Soybean oil containing 17% stearic acid showed ...

... margarines, and shortenings designed for use in commercial food products. These industrial products are described by oil source ... margarines, and shortenings designed for use in commercial food products. These industrial products are described by oil source ...

... yogurt and some margarines. When available, values for two forms of vitamin D, vitamins D2 and D3, also were added. ...