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Effect of random interesterification on the physicochemical properties in blends of corn germ oil and fully hydrogenated soybean oil was studied. Interesterification by using 0.4% sodium methoxide at 80 ℃ was completed in 35 minutes as determined by HPLC analysis for triglyceride composition. Changes of melting point, solid fat content, crystal form, fatty acid and triglyceride composition was investigated. After the interesterification, melting point and solid fat content were decreased, and coarse and large crystals were modified to fine and uniform. Fatty acid composition was not altered but triglyceride composition was largely altered. Interesterified blends of corn germ oil and fully hydrogenated soybean oil made with 80%, 20% and 75%, 25%, respectively, had desirable characteristics of the margarine for home use.
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