In order to formulate trans-free margarines, Irvingia gabonensis seed fat (IGF) was blended with a liquid oil which was either rapeseed oil (RO), groundnut oil (GNO), palm super olein (PSO) or Dacryodes edulis pulp oil (DPO). All the binary fat blends were evaluated in terms of melting behavior by Differential Scanning Calorimetry and p-NMR. Based on their melting behaviors by p-NMR, four blends (IGF/RO 30:70, IGF/GNO 30:70, IGF/GNO 20:80 and IGF/RO 20:80) were selected as having melting profiles closed to those of fat extracted from commercial margarines and literature data. Some physical properties of the selected fat blends such as solid fat content, hardness (by penetration) test, microstructure using an optical microscope and polymorphism using X-Ray Diffraction were evaluated. Those four trans-free fat blends showed similar hardness and solid fat content (SFC) than fats extracted from commercial bakery margarine, baking margarine and table margarine during storage experiments. All those four fat blends showed β’ crystals as stable polymorphic form, which is desirable for margarines. Therefore, those four fat blends are suitable to formulate trans-free margarines with desirable textural properties.

为了配制不含反式的人造黄油，将Irvingia gabonensis种子脂肪（IGF）与液体油混合，该液体油是菜籽油（RO），花生油（GNO），棕榈超级油精（PSO）或可食用的紫胶纸浆油（DPO） ）。通过差示扫描量热法和p- NMR评价所有二元脂肪共混物的熔融行为。根据用熔点行为p-NMR，选择四种共混物（IGF / RO 30：70，IGF / GNO 30：70，IGF / GNO 20:80和IGF / RO 20:80），因为它们的熔融曲线接近于从商用人造黄油中提取的脂肪的熔融曲线。文献数据。评估了所选脂肪混合物的一些物理性质，例如固体脂肪含量，硬度（通过渗透）测试，使用光学显微镜的微观结构和使用X射线衍射的多态性。与四种商业性人造黄油，烘焙人造黄油和食用人造黄油在储存实验中提取的脂肪相比，这四种无反式脂肪混合物显示出相似的硬度和固体脂肪含量（SFC）。所有这四种脂肪混合物均显示β'晶体为稳定的多晶型形式，这是人造黄油所希望的。因此，这四种脂肪混合物适合配制反式具有理想质地的无人造黄油。