Addition of palm stearin (fractionated) at a level of 10%, or, hydrogenated palm oil of dropping point 42ºC at a level of 15%, to hydrogenated canola oil on a stick margarine formulation was effectice in delaying the polymorphic transition from the β’ to β crystallinity of the solids. Additon of 15% hydrogenated palm oil of dropping point 42ºC was slightly more effective. The delaying effect is thought to be due to the tripalmitin and the solid 50-carbon tryglyceride contenct of the palm products, which counteract the homogeneity of the 54-carbon triglycerides of the solids in hydrogenated canola oil. Crystallization characteristics were determined by differential scanning calorimetry (DSC). A soyabean stick margarine was included for comparison. Compositions of suggested formulations are presented.

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