Interesterification is one of the methods used for modification of physiochemical properties of edible oils. In this study esterified mixures in various ratios of soybean oil with fully hydrogenated oil, (using soduim methoxid as catalyst) for production of commerical margarines and shortenings have been put into investigation. Physical properties, such as melting point, solid fat content, and crystal structures as well as chemical properties of the mixure of oils before and after esterification processes were determined and compared with those in commerical margarines and shortenings that are used for industrial purposes or have home uses. The results indicated that the blend of 85 percent soybean with 15 percent fully hydrogenated oil could be used for yeast dough shortening in the baking of baking products. The mixture of 80 percent soybean oil and 20 percent of fully hydrogenated oil is suitable for preparation of cake shortening and finally the blend of 70 percent soybean oil and 30 percent fully hydrogenated oil could be used for production of frying shortenings. Iodine as well as saponification values indicated that the esterification process doesn’t have any considerable effect on the degree of unsaturation or molecular weight of triglycerides. The value of peroxide showed that the processing condition doesn’t produce any peroxide. The x- ray diffraction studies showed that the stability of desirable ?? crystal structure was achieved through interesterification process.
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