What raw materials require for the manufacture of margarine
Soybean and peanut (or groundnut) oils are of great economic importance. Refined soybean oil contains branched furan fatty acids in low concentrations which are rapidly oxidized on exposure to light. This can lead to the production of the intensive aroma substance, 3-methyl-2,4-nonandione, which along with diacetyl is involved in the occurrence of "bean-like, buttery, hay-like" aroma defect, called as reversion flavor. In the complete absence of light, soybean oil is relatively stable. The shelf life of the oil is also improved significantly by partial hydrogenation to give a melting point in the range of 22-28oC or 36-43oC. Such oils are utilized as raw materials for the manufacture of margarine and shortening.