Bakery Margarine Research Articles

Rapeseed Oil Based Oleogels for the Improvement of the Fatty Acid Profile Using Cookies as an Example

AbstractIn this study rapeseed oil based oleogels with sunflower wax, ethyl cellulose, monoacylglycerols, or mixtures of it as oleogelators are characterized in comparison to conventional bakery margarines or partially hydrogenated peanut fat with regard to their oil‐binding capacity, hardness, and rheological behavior. Oleogels prepared with 5% and 10% sunflower wax and 5% monoacylglycerols with 5% ethyl cellulose, respectively, show comparable properties as the conventional fat phases with regard to the mentioned parameters. The rheological properties reveal that storage and loss moduli of oleogels prepared without sunflower wax are significantly lower in comparison to conventional margarines. In addition, cross‐sectional views allow a very deep insight in the 3D structure of the oleogels via cryogenic scanning electron microscopy. For oleogels consisting of ethyl cellulose, entrapped oil droplets can be visualized and the pore size distribution is established by a semiautomatic approach. The use of oleogels results in a reduction of saturated fatty acids from 29%–47% to 7%–13% and in an increase of polyunsaturated fatty acids of at least 22% in oleogel‐based cookies. Cookies prepared with oleogels are accepted by the consumer, even if the overall evaluation is slightly worse in comparison to the conventional products.Practical Applications: The application of rapeseed oil based oleogels with sunflower wax, ethyl cellulose, monoacylglyerols, or mixtures is a very good possibility to replace fat phases in bakery products high in saturated fatty acids and to improve the fatty acid profile of the foods. This results in food with a higher content of monounsaturated oleic acid and polyunsaturated linolenic acid recommended for a healthier nutrition.

The Quantification of Fatty Acids, Color, and Textural Properties of Locally Produced Bakery Margarine

This study focused on the analysis of bakery margarine samples divided into three groups according to physical-chemical analyses of their fat and water content. A Gas Chromatograph-Mass Spectrometer (GC-MS) was used for the evaluation of fatty acids, and from 37 fatty acids studied, only 18 were quantified. The highest concentration was occupied by the long-chain saturated fatty acids category (C14:0–C20:0), ranging between 85.61 μg/mg and 127.30 μg/mg. The dominant fatty acid was palmitic acid for all margarine samples. The texture parameters (hardness, mechanical work of plastic deformation, and fracturability) analyzed in this study with three different penetrometers and a puncture test showed that bakery margarine is a hard plastic material with a pronounced fracturability. The margarine’s fracturability varied from 0.35 N to 8.23 N. The highest values were measured using the 10 mm diameter spherical penetrometer. Of the outside and inside evaluated color parameters, only the b* color parameter indicated an influence on the principal component analysis samples’ projections; its values are also positively correlated with polyunsaturated fatty acids (PN).

UNDERSTANDING THE COMPLEXITIES OF THE PREVALENCE AND CONTROL OF TRANS FAT IN THE FOOD SUPPLY IN PAKISTAN

Objective: Pakistan is among the nations that have a high intake of trans fatty acids (TFAs). TFAs are considered one of the major dietary risk factors of noncommunicable diseases (NCDs). Efforts are underway in the country to eliminate industrially-produced TFAs from the food supply in keeping with the priority targets of the World Health Organization (WHO) for 2019–2023. We reviewed the TFA content reported in industrially produced foods and discuss the regulatory landscape for TFAs, to facilitate the required policy changes in Pakistan and ultimately eliminate the TFA burden from industrial food products. Design and method: The study components included review of published research and product labels as well as review of prevailing food regulations for TFA-related information. A set of recommendations was also prepared to eliminate TFAs from Pakistan after national consultation workshops conducted in 2019. Results: Vanaspati ghee (partially hydrogenated oil), bakery shortening, hard margarines, and fat spreads were identified as the major sources of TFAs. Food products with partially hydrogenated vegetable oils or bakery margarine in their ingredients also contained high level of TFAs. Repeated use of oil for deep frying of potato and cereal products also caused an increase in TFA content. Federal and provincial food authorities have recently established the limits for TFAs in a few products; however, regulations do not include mandatory food labeling. Conclusions: A comprehensive national strategy for TFA elimination, based on knowledge of TFA prevalence associated regulatory control is suggested in this study. We recommend to: (1) promote actions towards replacement of traditional vanaspati ghee/bakery fats with healthier alternatives; (2) review national and provincial food standards to support development and implementation of legislative actions and their compliance; (3) amend food labeling laws so that clear information will be provided to inform consumers’ healthy food choices.

Irvingia gabonensis seed fat as hard stock to formulate blends for trans free margarines

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.

Polymorphism, textural and crystallization properties of winged bean (Psophocarpus tetragonolobus, D.C) oil-based trans-fatty acids free ternary margarine blends

Most margarine and bakery fats are produced from hydrogenated oils making the ingestion of large amounts of trans-fatty acids inevitable with consequential health hazards. Taking advantage of its high solid fat content (15%), winged bean oil-based margarine blends (F320 & F322) were prepared from wing bean oil (WBO), palm stearin (PS) and palm olein (PO) as follows (w/w): F320 (48.5%PS:1.5%PO:50%WBO) and F322 (1.5%PS:48.5%PO: 50%WBO). The blends were tested for textural, thermal properties and crystal growth pattern and polymorphic characteristics. Results showed F320 exhibited harder texture, had crystal morphology with size ranges of 1.0–1.60 μm (50%), 1.61–2.20 μm (23.38%), 2.21–3.40 μm (16.50%) and 3.41–5.20 μm (6.18%), evenly distributed resembling βʹ polymorphs, whereas F322 exhibited soft texture, and polymorphs with protruding needle-like crystals with size ranges of 1–1.60 μm (48.25%), 1.61–2.20 μm (23.96%), 2.21–3.40 μm (16.84%) and 3.41–5.20 μm (6.39%), unevenly distributed. Blend F320 thus showed good physicochemical properties as multi-purpose for use as table and bakery margarine especially in tropical climates. Both blends showed low atherogenic and thrombogenic indexes and thus low risk of CHD. This study further offer insight into the potential use of underutilized oilseed crop resources for making specialty and structured fats for the betterment of human life.

Characterisation of Mango Kernel Fat and Preparation of TranÂ’s-Free Margarine for Use in Muffins

Six different samples of mangoes were found to contain 13.0-15.3% seeds and 41.1-66.7% kernels. The seed kernels contained 9.6-10.6% fat with slip melting point ranging from 24°C-30°C. Gas chromatographic analysis showed that the major fatty acids were stearic acid (31.3-41.3%), oleic acid (38.7- 42.3%) and palmitic acid (8.3- 11.3%). Mango kernel fat was blended with palm oil at 0 to 30% levels and margarines were prepared incorporating suitable additives. Margarine containing 30% palm oil blend (experimental margarine-EM) showed textural characteristics closer to commercial bakery margarine (CM). Muffins were prepared by replacing CM with EM at 25, 50, 75 and 100% levels. Fat content of the muffins ranged between 24.8 and 26.2%. Fatty acid composition showed a decrease in palmitic acid and trans fat acid and increase in stearic acid content. Physical characteristics and sensory evaluation showed that muffins prepared by replacing 50% of CM were highly acceptable. Thus, it could be concluded that muffins having improved fatty acid profile can be prepared utilizing mango kernel fat.

Seasonal Fluctuations of Melting Points in Bakery Margarine and Shortening

Seasonal Fluctuations of Melting Points in Bakery Margarine and Shortening

Heavy Metals, Particularly Nickel Contained in Bakery Margarines

Heavy Metals, Particularly Nickel Contained in Bakery Margarines

PHYSICOCHEMICAL PROPERTIES OF EUROPEAN BAKERY MARGARINES WITH AND WITHOUT TRANS FATTY ACIDS

ABSTRACT Physicochemical properties of commercially available European bakery margarines (cream margarines, cake margarines [CM] and puff pastry margarines [PPM]) containing and devoid of trans fatty acids (TFAs) were investigated. Studied physical properties were the solid fat content (SFC), dropping points (DPs), polymorphism, texture (hardness), plasticity and the melting profile by differential scanning calorimetry. Experimental results confirm that physical properties of the margarines corresponded with their application area. For example, SFC and DPs of PPM were higher than cream margarines and CM; they were also harder at 15C. Moreover, all the investigated physical properties were affected by the suppression of TFA in bakery margarines.PRACTICAL APPLICATIONSThis study has shown that margarines present different physical properties with respect to their purposed application but also highlight changes that appear due to the absence of trans‐fatty acids in the formulations. These changes can really affect the bakery abilities and will, finally, influence the quality of the bakery products.

Physicochemical, Textural and Viscoelastic Properties of Palm Diacylglycerol Bakery Margarine During Storage

AbstractPhysicochemical, textural and viscoelastic properties of palm diacylglycerol (PDG) bakery margarines (DOS720, DOS721 and DOS711) and commercial margarine (CM) throughout a 3‐month storage period were evaluated and compared. All the margarines had significant (P < 0.05) increments in slip melting point (SMP), solid fat content (SFC) and hardness during storage with CM having the highest overall increment followed by margarines DOS711, DOS 721 and DOS720. The smaller increments are mainly due to the ability of PDG to delay polymorphic transformation from β′ to β form. In terms of viscoelastic properties, all margarines had a higher degree of firmness which may probably be due to rearrangement of the fat crystals into a three‐dimensional scaffolding network upon storage. In terms of melting behavior, storage has no effects on all margarines with the exception of margarine DOS711. The melting behavior of margarine DOS711 displayed a probability of oil exudation during storage. As for polymorphic transformation, CM had the earliest polymorphic transformation with only β crystals after 8 weeks of storage. PDG bakery margarines managed to retard the transformation to more than 10 weeks of storage for DOS711 and 12 weeks of storage for DOS720 and DOS721.

The influence of trans fatty acids on health: a report from the Danish Nutrition Council.

Trans fatty acids constitute 0-30% of the fat in Danish margarines, most in industry and bakery margarines and usually less in table margarine. The trans fatty acids make margarines more solid at room temperature and therefore provide an economical storage advantage. In British and U.S. reports from 1984-1989, the trans fatty acids were more or less acquitted of unhealthy effects. During the last 5-6 years, however, a series of new studies has been published regarding both the connection between the consumption of trans fatty acids and the occurrence of coronary heart disease and the impact on the lipoprotein level in plasma. Studies suggest that the consumption of trans fatty acids from margarine is equally, or perhaps more, responsible for the development of arteriosclerosis than saturated fatty acids. In addition, it is now clear that both the fetus and the breast-fed baby are exposed to trans fatty acids in relation to the mother's consumption. A couple of recent studies suggest a possible restrictive influence of the trans fatty acids on the weight of the fetus. The average consumption of trans fatty acids from margarine in Denmark in 1991 was approximately 2.5 g/day per person. For about 150,000 adult Danes, the consumption is assumed to be more than 5 g/day per person. On this basis, the Danish Nutrition Council recommend that the consumption of trans fatty acids is reduced as much as possible. This can be done by reducing the fat content in food and by reducing the trans fatty acid content in all Danish margarine products to 5% or less. Thereafter, the group of adult Danes, including pregnant and breast-feeding women, with a large consumption of margarine and margarine-containing products, will on average only consume 2 g of vegetable trans fatty acids/day. This corresponds to the consumption in the low-risk groups in the above-mentioned epidemiological studies. In addition, the Danish Nutrition Council encourage the producers of margarines to make products that can be marketed as 'free of trans fatty acids'.

Qualitative Characteristics of Recent Bakery Fat Spread

Qualitative characteristics of recent products for bakery fat spreads were studied by measuring various chemical and physical parameters of 16 brands (multipurpose type 3; spice containing type 1; sweetened type 7; sweetened milkfat blend type 5).1) The bakery fat spread contained lipid of 48.174.8% and protein of 0.27% or less, but salt was only slightly present or absent from all brands except one. Sugars including sucrose, glucose, fructose and others were present at about 20% in the sweetened products, which constitute majority of bakery fat spreads in Japan.2) Analytical results on fatty acid composition indicated the fats to contain hardened fish oil in all brands except two, hardened rapeseed oil with laurin oil in No. 5 and hardened vegetable oil in No. 4. The characteristics of Cruciferae seed oil, probably mustard origin, were found in No. 4, the spice containing type, while that of mikfat was confirmed in all brands of the sweetened milkfat blend type.Nickel was detected at only 0.06 ppm or less in all fat spreads and was somewhat more in brands containing natural materials, such as milk products and mustard.3) In bakery fat spreads, hardness increased in the order of the spice containing type<multipurpose type≤sweetened type<sweetened milkfat blend type, and depended essentially on the solid fat content of the separated oil, as has also been noted in bakery margarines previously reported. But, hardness appeared to also be influenced by other materials, such as sugars, stabilizers of emulsion and thickeners, Softer fat spreads shed their oil more easily, within the hardness index at about 120 or less. However, beyond this value, this feature was not apparent. Oil was shed with difficulty even at a hardness index exceeding 350.The creaming of sweetened fat spreads varied considerably and was closely correlated to the water-sorption index.

The Recent Trends of Margarines

In this paper, the recent trends of margarines are reviewed in point of nutrition as follows : (1) Trends of margarines for household use.(2) Trends of bakery margarines.(3) Trends of margarines in Europe.(4) New kinds of products, such as unhydrogenated fish oil spread.The production of margarines is remaining at almost the same level, but low calorie fat spread, which contains higher amount of water, is increasing both in Japan and in Europe from official statistics. The important things to consider in the production of low calorie fat spread are, to make stable water in oil (W/O) emulsion, to eliminate the spoilage caused by microorganisms, and to achieve good taste. In addition, many kinds of technics and new types of manufacturing machines are being developed.

Fatty Acid Compositions and Physical Characteristics of Recent Bakery Margarines

The fatty acid compositions and physical characteristics of recently produced bakery margarines were determined for each of 5 brands of margarines for bread, cake, pie or pastry, chou puff and whipped cream. Melting points were measured by 4 methods using 2 types of automatic apparatus, and solid fat content (SFC), hardness index by cone-penetration, oil-off and creaming values were also determined. An attempt was made to determine if these parameters were correlated to fatty acid compositions.1) Long chain fatty acids having 20 or more carbons were detected in relatively high proportions from 14 brands, indicating the blending of hardened marine oil, but shorter chain acids with less than 12 carbons were not found in any of the brands examined, indicating no blending of laurin oils. Trans-isomers of unsaturated fatty acids, mainly t-18 : 1, were detected in all brands, at levels averaging 7.2% for t-18 : 1, 3.1% for t-20 : 1 and 1.6% for t-22 : 1, all below the levels expected. Fatty acid compositions indicated no characteristic features.2) From measurements of the above physical parameters, the margarines for pie or pastry were hardest, followed by those for chou puff, while those for whipped cream were the softest. Softer types tended to shed their oil-off more easily. However, the type for pie or pastry showed somewhat less SFC than that for chou puff at a temperature lower than 30°C.3) The hardness index was correlated with SFC for bakery margarines but neither of these values was correlated with the oil-off value. Also, SFC and the hardness index at 20°C were not correlated to the total % of unsaturated fatty acids except trans-isomers, and not correlated to a total % of polyunsaturated fatty acids (18 : 2+18 : 3). although these correlations have been considered to exist in the case of household margarines [J. Jpn. Oil Chem. Soc., Yukagaku, 36, 594 (1987)].

Fatty Acid Compositions and Physical Characteristics of Recent Shortenings

Fatty acid compositions and physical characteristics of shortening were determined for 25 brands of products: for bread, whipped cream and frozen dessert, 5 brands each; 5 fluid brands; for cake; 4, and for pie crust, 1.The investigation was conducted essentially the same as in the preceeding study on bakery margarines. [YUKAGAKU, in contribution]1) Results of fatty acid analyses indicated the main material oil or fat to be a vegetable liquid oil in all brads of liquid shortening, a laurin oil in 2 types for frozen dessert and palm oil in the others for frozen dessert. Hardened marine oils were found to blend in 10 other types, as evident from the relatively high levels of long chain fatty acids with 20 or more carbon.Trans-isomers of unsaturated fatty acids were detected in only a very few samples of fluid shortening and frozen dessert, but in all other types. Their levels averaged 11.4% for t-18:1, 3.8% for t-20:1 and 2.8% for t-22:1.2) According to the SFC and hardness index curves, the frozen desserts, particularly those containing mainly laurin oil, tended to be harder than other solid products in a lower temperature region than 15°C, but they readily softened in a higher temperature region.The SFC curve for fluid products indicated solid fat components to be comprised only of the emulsifiers added.3) The hardness index was correlated to SFC for the shortening. The total % of unsaturated fatty acids, except trans-isomers, was also correlated to SFC at 20°C for all the products, and if products comprised mainly of laurin oil be not considered, the correlation was even better. However, no correlation was found between the total % and hardness index at 20°C for the shortening, even without this consideration.

Physical Properties of Bakery Margarine and Shortening

Measurements were made on the hardness, oil-off value, solid fat index, creaming value and water sorption index on 58 kinds of bakery margarine and 39 kinds of shortening. Hardness at 20°C was in the range of 100-200 in most of margarine and in shortening was 50-200. The creaming value after samples were stirred at 25°C for 45 minutes was in the range of 150-200 in all the shortening and in the majority of margarine but a considerable number of the latter showed values below 150 or above 200. Water sorption index was below 100 in majority of the shortening and margarine but products containing a large amount of emulsifier shown the value above 300. Solid fat index at 20°C of oils separated from margarine was in the range of 15-25 in most of the products but this value was distributed in a wide range of 10-35 in shortenings. There was a correlation between hardness and solid fat index or oil-off value, but a correlation between hardness and creaming value or water sorption index was doubtful and this is considered to be due to the effect of manufacturing conditions or addition of emulsifiers.

Annual Periodical Fluctuation in Physical Values of Japanese Margarine and Shortening

1) Changes in the melting point and S.F.I. values at 20°C were examined during a period of one year with 19 kinds of household margarine, 10 kinds of bakery margarine and 10 kinds of shortening. Maximum, minimum average, and R values of these were also calculated. Hardness, oil-off value and S.F.I., were measured on five characteristic brands of household margarine and one brand of butter manufactured in summer, winter, spring and autumn. 2) Average melting point of household margarine was 33.1°C and R 8.1°C, while those of bakery margarine were 35.1°C, and R 11.2°C, and those of shorting were 37.8°C and R 10.8°C.3) Average of S.F.I. values were 19.4 and R 14.1 for household margarine, 18.7 and R 8.9 for bakery margarine, and 19.5 and R 17.8 for shortening, indicating that the R values did not necessarily agree with R values for the melting point. 4) Six of the household margarine showed almost no difference in the melting point and S.F.I. value throughout the year, and there were nearly no changes in their physical properties or fatty acid composition. The parchment wrapped margarine showed a high melting point throughout the year, while spread margarine sold by scale showed a marked difference between summer and winter. 5) There was found a correlation between the melting point and S.F.I. or iodine value, with a fairly high correlation coefficient. A correlation was also found to exist between F2 + F3 and melting point or S.F.I.

Milk Components and Trace Components in Margarines (II)

The content of iron and copper was determined in 53 brands of bakery and household margarines, 11 brands of butters and 24 brands of shortenings and lards. Investigations on the effect of these metals on the quality of products were also conducted.(1) Mean values (X) of iron content in various products are as follows: 1.53ppm for household margarine, 1.37 and 1.33ppm for salted and unsalted bakery margarine respectively, 1.55ppm for butter, 1.06ppm for shortening and 0.99ppm for lard.(2) The iron content was greater when iron was assumed to have been used in the manufacturing equipments. Margarine containing more than 2ppm of iron showed a rapid increase of peroxide value (POV) at 25°C. An oven test of shortening and lard indicated that the iron of 2-3ppm has no great effect on their quality.(3) The copper content was very small in any kind of the products examined and the mean values ranged from 0.26ppm to 0.46ppm. At this level, they seemed to have no effect on the quality of these products.(4) Examination of iron and copper content in 15 kinds of oils and fats used for manufacturing gave the mean values of 0.32ppm for iron and 0.31ppm for copper.Accordingly, the copper content is traced back to only the oils and fats used for manufacturing, and the iron content is considered to increase during manufacturing Processes.

Study on Deterioration of Margarine. II.

Preparing 5 (almost 1/2 lb) samples, for each of 8 kinds of bakery margarine from the market, observation was made on appearance, moisture, P.O.V., A.V, and color of the surface and the inside every month for 5 months. Moisture measurement shows what is hard and fragile in structure has a high rate of moisture reduction, and what is soft has a low rate. But inside observation shows any minor change during the whole period, showing a little change with hard one. All the samples show an increase in P.O.V. which is in proportion to linoleic acid content in general, because they contain no milk ingredient. There is a little difference between the surface and the inside, same as well in the first report. Oxidation is found to take place at the inside almost at the same level as is on the surface. Most samples show very small increase in A.V. since they have no hydrolysing element such as mold and coconut oil. And the difference between the surface and the inside is considerably small. All the samples discolor on the surface. The surface color become heavier only in the first month, but then after, sharp discoloration occurres, and the difference in color value between the surface and the inside grows increasingly wider. Compared with household margarine which almost did not discolor, the average value of the difference for bakery margarine is 7.0 against 0.9 for household margarine, when expressed the difference value between the surface and the inside in the 5th month figures.