Abstract
The need to reduce the amount of dietary saturated fatty acids (SFA), made the search for replacements for these fats a very important field for research. At the search for such replacements the organogel technology has shown great potential. This study had the objective of produce reduced SFA margarines using organogel technology to structure vegetable oils. A laboratory scale process (1kg batch) were performed the margarines were produced using 80% of lipid phase (LP) and their fatty acid composition, spreadability, hardness and thermal stability were evaluated and compared to commercial samples of margarines ranging from 70 to 82% (LP). A experimental design were used to achieve a product similar to the commercial product. Using the analysis of the response surfaces it was possible to observe that the measured spreadability ranged from 0.44 up to 11.12 kg.s for the tested margarines, and from 2.46 to 3.63 kg.s for the commercial samples respectively. 0.35 up to 7.37 kg from for the consistency (1.89 – 2.78 kg for commercial samples) and 1.23 up to 35.97 N for hardness (5.78 – 7.84 N for commercial samples), based on such results a optimized formulation were produced using soybean oil and high oleic sunflower oil to achieve the same properties as the commercial products. In conclusion, it was possible to produce margarines, using organogels for oil structuring.
Highlights
IntroduçãoThe consumption of fats with high contents of saturated fat acids (SFA) and trans fatty acids is related to the increase on the risk of cardiovascular diseases (Roche et al, 2007; Woodside & Kromhout, 2007) and type II diabetes (Bergman & Ader, 2000), making them an important threat for human health
Resumen La necesidad de reducir la cantidad de ácidos grasos saturados en la dieta (SFA) hizo que la búsqueda de reemplazos para estas grasas fuera un campo muy importante para la investigación
Materials High oleic sunflower oil (HOSO), supplied by Cargill Agricola S.A., São Paulo, Brazil, soybean Oil (SO), from ADM Brazil, low trans interesterified fat (IF) TRI HW 2.5, supplied by Triangulo Alimentos, Itápolis, Brazil, candelilla wax from Multiceras, Mexico, monoacylglycerol (M) Grindsted Crystallizer 100 supplied by DuPont, Brazil
Summary
The consumption of fats with high contents of saturated fat acids (SFA) and trans fatty acids is related to the increase on the risk of cardiovascular diseases (Roche et al, 2007; Woodside & Kromhout, 2007) and type II diabetes (Bergman & Ader, 2000), making them an important threat for human health. They are in a more specific definition; semisolid systems where an oil phase is immobilized by a tridimensional self sustaining network (Dassanayake et al, 2009; Rogers et al, 2009a) Such materials are presented as a viable option, compared to the used technology (fractioning and interesterification), specially because uses liquid vegetable oils (with lower saturated fatty acid content) and does not change the chemical structure of the triacylglycerols (TAG), keeping its nutritional characteristics, saturated fatty acids amounts and natural stereospecificity of fatty acids (Sundram et al, 2007). Considering the previously studied effect of shear at the organogel structure, that showed that shear could improve organogel structure (Alvarez-Mitre et al, 2012), the present study aimed to change the high shear margarine production process to achieve the optimal formation of the organogel network and produce a margarine with characteristics similar to commercial products optimizing saturated fatty acid reduction
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
