Physical and textural properties of an experimental table margarine prepared from lipase-catalysed transesterified palm stearin: palm kernel olein mixture during storage

The storage performances of an experimental table margarine prepared from Rhizomucor miehei-catalysed transesterified palm stearin (PS): palm kernel olein (PKO) (40:60) mixture and a commercial margarine, stored at temperatures of 20 and 30°C were evaluated for their slip melting point (SMP), peroxide value (PV), cone penetrometry (CP), storage modulus (G′) and solid fat content (SFC). All samples showed acceptable PV levels after three months of storage. Cone penetrometric, SMP and SFC results indicated that generally the experimental samples were firmer than the commercial samples. Significant correlations were observed between SFC and penetration values (r=0.82; P<0.01). Interestingly, the storage modulus (G′) values and yield values of the samples also showed significant correlations (r=0.89; P<0.001).