Developing a soft margarine with modified fatty acid profile having low trans fatty acids

Abstract

SummaryA healthy diet cannot comprise only one single natural fat or oil. The American Health Association (AHA) recommends for consumption a balanced fatty acid ratio of approximately 1:1:1 for PUFA: MUFA: SFA. Such proportions of fatty acids can promote health and reduce the level of blood LDL‐cholesterol. In this study, we developed a margarine formulation with modified fatty acid profile and low trans fatty acids. For formulation of a margarine with PUFA: MUFA: SFA ratio of 1:1:1, having equal amounts of poly‐ and mono‐unsaturated and saturated fats, the data on fatty acid profiles on vegetable oils indicated that the proportions palm stearin 30%, rice bran oil 40%, and soybean oil 30% was appropriate. The oil mixture gave the PUFA: MUFA: SFA ratio 1.00:0.97:1.00 and a trans fatty acid level below the limit recommended by the US FDA, namely less than 0.5 mg/serving size. The developed margarine had the higher rating for general appearance (6.7–8.9), when compared to a commercial brand. Its peroxide value was 6.19 ± 0.83 mEq/kg fat after storage for 90 days at refrigerated 4–5 °C temperature, which is below the FDA standard limit of 10.0 mEq/kg fat.