Trans free margarine stock (TFMS) was produced by lipase-catalyzed synthesis of fully hydrogenated soybean oil
(FHSBO), avocado oil (AO) and palm oil (PO). A blend of FHSBO, AO, and PO with a 1:5:4 (30:150:120 g, respectively)
ratio was interesterified with lipozyme RM IM(from Rhizomucor miehei) in a 1 L-batch type reactor at 65 for 12 hr, and the
physicochemical and melting properties of TFMS were compared with commercial margarine. The solid fat content (%) of
the TFMS was analyzed at 25, 30, and 35℃, respectively, while its melting point was 37.8℃. The trans fatty acid content
of the TFMS was below 0.1%. It also had acid, saponification, and iodine values of 0.4, 173.9, and 58.6, respectively. In
HPLC chromatograms of the TFMS, newly synthesized peaks of triacylglycerol molecules were observed by using reversephase
HPLC with evaporative light-scattering detection. Normal-phase HPLC with UV detection was used to quantify
tocopherols in the TFMS, indicating that its α-, γ- and δ-tocopherol contents were 5.7, 2.1, and 1.7 mg/100 g, respectively.