Finding the thermal properties of a low-trans and low-saturated-fatty acid healthy shortening made from a blended blend of fully hydrogenated soybean oil and soybean oil is the goal of this study to assist manufacturers in finding a substitute for partially hydrogenated oils, which are a major source of harmful trans fatty acids. In this study, a binary combination consisting of native soybean oil (SO) and fully hydrogenated soybean oil (FH) in varying ratios of 40:60 (F4S6) and 45:55 (F45S55) was compared with partly hydrogenated shortening (PH) as the control. Thermophysical characteristics of F4S6, F45S55, and control were investigated by the application of differential scanning calorimetry (DSC). With a 60m 8×0.32mm×0.25um DB-23 capillary column and a flame ionization detector (FID), fatty acid and methyl esters of fat were measured using gas-liquid chromatography (HP 6890 GC capillary) The shelf life of all samples was determined. The results observed that melting occurs at approximately 27, 39, and 48 for soybean oil as a control sample, F4S6, and F45S55, respectively. So, the addition of fully hydrogenated soybeans increases the melting point of oil. For the melting enthalpy ΔHm, the lowest was for PH, and the highest ΔHm was for F4S6. The GC data represented the highest value of C18: I found in FH followed by PH, F45S55, and then F4S6 85.07, 23.64, 14.13 and 13.35 %w, respectively. The data illustrated that F4S6 and F45S55 had no trans fatty acid (TFA) of oleic acid (C18:1T) compared with the control (PH), which had around 16.976. However, F4S6 and F45S55 had very small amounts of trans fatty acid of linoleic acid (C18:2T) compared with control (PH), which recorded 0.09, 0.09, 0.01 and 0.49 %w, respectively. In general, the blended fatty from soybean oil and fully hydrogenated soybean oil (F4S6 and F45S55) improved sample sensory properties compared with the control.
