Flow properties of table margarine prepared from lipase-catalysed transesterified palm stearin:palm kernel olein feedstock

The flow properties of an experimental table margarine prepared from Rhizomucor miehei lipase-catalysed transesterified palm stearin:palm kernel olein (PS:PKO) blend at 40:60 was stored for 3 months at test temperatures of 20 and 30°C and determined using a controlled-rate rheometer. A commercial table margarine was used as a comparison. The shear stress-shear rate data was represented well by the Herschel–Bulkley model (r > 0.99). The mean yield stress values during storage were the highest for the experimental table margarine. However, the effect of storage on the mean yield stress was insignificant (p > 0.001). The Power Law model with a yield stress also represented the margarine flow well (r > 0.99) and the Power Law intercepts and slopes were also the highest for the experimental margarines, indicating a higher degree of firmness in the experimental samples. Storage effect was also insignificant (p > 0.05).