Journal of Food Quality

Research Article

Formulation of Zero-Trans Crystalized Fats Produced from Palm Stearin and High Oleic Safflower Oil Blends

Table 3

Fatty acid compositions of zero-trans crystallized fats produced from palm stearin-high oleic safflower oil blends compared to commercial hydrogenated shortening^1,2.


Fatty acids composition (wt%)	Shortening
Fatty acids composition (wt%)	Hydrogenated commercial shortening	PS/HOSO (50 : 50)	PS/HOSO (70 : 30)	PS/HOSO (90 : 10)

Myristic (14:0)		1.59	1.96	2.32
Palmitic (16:0)	22.02	36.80	47.84	56.90
Stearic (18:0)	18.89	4.90	4.74	4.42
ΣSFA	40.91	43.29	54.54	63.64
Palmitoleic (16:1 n-7)		0.30	0.34	0.52
Oleic (18:1 n-9)	38.01	42.90	37.77	27.15
ΣMUFA	38.01	43.20	38.11	27.67
Linoleic (18:2 n-6)	4.01	12.38	7.06	6.17
Linolenic (18:3 n-3)
ΣPUFA	4.01	12.38	7.06	6.17
Trans fatty acids	17.02

letter within each column indicates highly significant differences (). are the mean of three replicates; = palm stearin-high oleic safflower oil blends; = saturated fatty acids; = monounsaturated fatty acids; = polyunsaturated fatty acids; percentage; : not detectable.