Commercial Margarine Research Articles

Characterization of quality parameters and phytosterol content in oils and their formulated margarines

AbstractUnlike lipid stability and oxidation studies in commonly used edible oils and margarines, margarines formulated with unconventional oils are not well characterized. This study investigated the effect of heat treatment (HT) on the stability and content of phytosterol in njangsa seed oil (NSO), bush mango oil (BMO), soybean oil (SBO), coconut oil (CCO), and margarines formulated from their blends: BN (BMO and NSO), BS (BMO and SBO), CN (CCO and NSO), CS (CCO and SBO), and commercial margarines (CM1 and CM2). Both oils and margarines were heat‐treated at 130, 170, and 210°C for 10, 15, 20, and 120 min (only oils). Changes in free fatty acid (FFA), peroxide value (PV), para‐anisidine value (AnV), and fatty acid (FA) composition and phytosterol content were determined after 20 min (margarines) and 120 min (oils) of HT and compared to their control/pre‐HT/unheated (UH) counterparts. The FA composition did not change significantly with HT. Polyunsaturated fatty acids (PUFA)‐rich oils such as NSO and SBO showed significantly higher increase in FFA content with HT compared with oils with higher saturated fatty acid content (BMO and CCO). Oils with higher proportions of linoleic acid, such as SBO (68.3%) and NSO (60.35%), had higher AnV at the end of the HT compared with oils with lower content, such as BMO (0.51%). Phytosterol content fluctuated with HT, and changes in content were generally more pronounced in β‐sitosterol than in stigmasterol and campesterol. Both principal component analysis (PCA) and partial least‐squares discriminant analysis (PLS‐DA) were carried out to observe possible clusters. The results suggest that changes in quality and content of oils and margarines during heating are dependent on more than their fatty acid composition.

Enzymatic interesterification of perilla seed oil and palm stearin: A sustainable approach to develop a novel zero-trans-fat margarine rich in omega-3 fatty acids.

The study focuses on developing a novel perilla seed oil (PeO)-based polyunsaturated fatty acid-rich margarine fat analogue using enzymatic interesterification. PeO is a rich source of omega-3 fatty acids, however, has limited application due to susceptibility to oxidative and thermal degradation. Moreover, low consumption of omega-3 fatty acids in modern diets serves as a major cause for increased prevalence of cardiovascular diseases. The stability of such oils can be improved by techniques like blending and interesterification. However, blending lacks uniformity, which can be overcome by interesterification. The process conditions, namely, enzyme load, temperature, substrate molar ratio, and reaction time, were systematically optimized using response surface methodology. The optimized interesterified fat was characterized for fatty acid and triacylglyceride (TAG) composition. The physicochemical and functional properties, along with oxidative stability, were also evaluated to determine its overall quality. The structured lipid with zero trans and low saturated fat was developed with 50:50 substrate molar ratio of PeO and palm stearin at 54°C within 5.4h at 6.2% w/w concentration of TLIM enzyme. It exhibited 23.8% degree of interesterification, 435.5g hardness, and 33°C slip melting point. The TAG profile of the resulting fat was significantly modified with increased triunsaturated TAGs like LnLnLn and LnLnL but reduced trisaturated TAGs like PPP. The interesterification process lowered tocopherol composition by 3%. The acid, peroxide, IP (Induction Period), and p-anisidine values of PeO significantly enhanced. The thermal behavior of the developed fat was also modified. The textural properties of margarine developed from optimized fat were comparable to commercial margarine, revealing the application of PeO in healthy margarine formulation.

The lipid-amylose complexes enhance resistant starch content in candelilla wax-based oleogels cookies

The substitution of margarine with candelilla wax (CW)-based oleogel is currently a prominent focus of research in the bakery industry. However, the use of CW-based oleogel in cookies increased starch digestibility, potentially posing a risk to human health. Thus, the anti-enzymatic mechanism of lipid-amylose complexes was used to evaluate the influence of olive diacylglycerol stearin (ODS) on starch digestibility in CW-based oleogel cookies. The in vitro digestibility analysis demonstrated that the DCW/ODS-35 cookie exhibited a increase of 27.72 % in slowly digestible starch (SDS) and resistant starch (RS) contents, compared to cookie formulated with margarine. The in-vivo glycemic index analysis revealed that the DCW/ODS-35 cookie had a medium glycemic index of 68. XRD pattern suggested that the presence of ODS in oleogels facilitated the formation of lipid-amylose complexes. The DSC analysis revealed that the addition of ODS resulted in the gelatinization enthalpy of DCW-based cookies increased from 389.9 to 3314.9 J/g. The FTIR spectra indicated that the combination of ODS could promote a short-range ordered structure in DCW-based cookies. Overall, these findings demonstrated that the utilization of DCW-based oleogel presented a viable alternative to commercial margarine in the development of CW-based cookies with reduced starch digestibility.

Mechanical properties of wax-oleogels: Assessing their potential to mimic commercial margarine functionality under small and large deformations

Utilizing waxes to gel oils presents a viable approach for diminishing trans and saturated fat levels in commercial fats such as margarines. This technique ensures that oleogels mimic traditional fats in terms of rheological properties, oil-binding capacity, and overall structure. Our study employed cooling-shear rates to finely adjust physical characteristics, evaluating rheology via SAOS-LAOS, oil retention, and crystal structure of wax oleogels, compared against commercial margarines as benchmarks. Findings indicate that wax oleogels, under specific cooling/shear conditions, exhibit softer yet more ductile-like behavior, akin to margarine, while retaining oil effectively. This similarity is evidenced through Lissajous curves and plastic dissipation ratio during yielding, reflecting a ductile yielding response characterized by square-like Lissajous curves and a plastic dissipation ratio index approximating one. Although these crystallization conditions influence the mechanical properties of wax oleogels, they do not alter oil losses or wax characteristics.

Investigating the complete replacement of conventional fat with oleogel on the structural behavior of five different pastry products

Saturated and trans fat intake have been linked to an increased risk of developing diseases such as cardiovascular and coronary heart disease, obesity, and myocardial infarction. As a result of the actions and regulations proposed to reduce and eliminate the content of saturated and trans fats, it is necessary to develop and implement new structuring technologies, such as oleogelation. Oleogelation is a promising strategy for structuring liquid oil, that allows the incorporation of vegetable oils rich in unsaturated fatty acids into food matrix and which can provide the functionality of solid fats and improved nutritional characteristics. The partial or total replacement of conventional fats with oleogels in pastry products is of great interest due to their larger consumption. In this research paper, the puff (jam-filled puff pastry) and tender pastries (bow tie cookies, cheese crackers, apple pie, and cookies) have been reformulated by totally replacing of conventional fats with oleogel and the structural behavior in the dynamics of the technological process was evaluated. The textural properties of oleogel were comparable to those of some conventional fats, but frequency sweep measurements showed that the oleogel formulated with refined sunflower oil and carnauba wax (10% w/w) had the highest storage modulus G’ and loss modulus G’’ values when compared to conventional fats (commercial margarine, butter, a mixture of 73% margarine and 27% lard, and puff pastry margarine). The textural properties of oleogel (2.34 N and 2.30 mJ) were significantly different from those of puff pastry margarine (9.78 N and 21.73 mJ), but compared to other conventional fats, the values of hardness (1.42–2.70 N) and adhesiveness (4.40–5.17 mJ) were similar. For conventional and oleogel doughs the storage modulus (Gʹ) were higher than loss modulus (G″) and both increased with the applied frequency (Hz). In terms of the products textural profile, the prototypes formed with oleogel exhibited lower hardness values (2.37–15.64 N) than the conventional products (8.83–19.89 N), indicating the tenderizing effect produced by the oleogel. The fat losses determined during 14 days of storage showed a lower physical stability of the doughs and products formulated with oleogel, most probably due to the destabilization kinetics of the lipid system during the operations of the technological process.

Facile formation of capillary whey protein oleogels with tunable mechanical and aesthetic properties and their applications as margarine alternatives

Edible protein-based oleogels have garnered extensive attention in food formulation, driven by the desire for enhanced nutritional profiles and improved texture perception. This is facilitated by the nutritional value of the starting ingredient proteins, coupled with high consumer acceptance. However, there exists limited knowledge regarding the connection between the microstructural properties of gels and their macroscopic rheological properties, especially concerning their potential as fat replacers in food products. The present study reveals a simple means of modulating the microstructural properties and macroscopic mechanical features of capillary whey protein oleogels, as well as their aesthetic properties. This is achieved by using whey protein variants with diverse morphologies, such as fibers, particles, and fractal clusters, or by varying the water fraction (s) and the protein concentration (φ) in the formula. Rheological scaling properties and confocal laser scanning microscopy (CLSM) were employed to investigate the structural contribution of protein particles within the gel network. Furthermore, the study explores the practical applications of the derived oleogels, particularly in terms of spreadability or shortening as a potential alternative to margarine, within real food matrices. The spreadability of capillary oleogels with a protein concentration (φ) at 0.16 and 0.18 was comparable to that of commercial margarine. Meanwhile, the capillary oleogel-cake exhibited similarity to the margarine cake in textural parameters and sensory acceptability. This suggests that these capillary whey protein oleogels hold promise for applications in bakery products as margarine alternatives with low levels of saturated/trans-fat content.

Characteristics of margarine based on VCO (Virgin Coconut Oil) with the addition of white guava leaf extract (Psidium guajava L.)

Margarine is a water-in-oil emulsion that has stability increases with the addition of an emulsifier. In this research, the margarine was made differently from commercial margarine because of the raw materials using VCO (Virgin Coconut Oil) and white guava leaf extract contains high antioxidant content. This research aimed to determined the physicochemical and sensory characteristics of VCO margarine with the addition of white guava leaf extract used Completely Randomized Design (CRD) with two factorials, the ratio of CBS fat and VCO oil (60:40, 50:50, 40:60 g) and the concentration of white guava leaf extract (20%, 40%, 60%) with tworepetitions. The combination of 60% CBS Fat: 40% VCO oil with the addition of 60% white guava leaf extract is the best formula containing a high antioxidant activity. The result of this combination obtained moisture content of 9.91%, fat content of 87.64%, acid number of 2.18 mgKOH/g, free fatty acids of 0.18%, emulsion stability of 91.62%, and antioxidant activity of 88.70%. In the organoleptic test, the color of VCO margarine was 3.04; the taste of margarine was 3.20 (slightly different from the control), the texture (greasing power) of margarine 2.07 (almost as same as the control), the aroma of margarine 3.73 (slightly different from control), and overall preference of margarine 3.67 (rather like). The results of this research indicated that VCO (Virgin Coconut Oil) margarine with the addition of white guava leaf extract affects the overall chemical and organoleptic tests.

The feasibility of marine oleogel based on fish oil canning industry by‐products, structured with beeswax and rice bran wax

SummaryThe presence of trans fatty acid in food is often reduced through the use of fat replacers or oleogel technology. However, these alternatives typically encounter a scarcity of resources, specifically vegetable oil, which serves as the primary raw material. In fact, oil derived from marine, particularly fish oil by‐products, can be valorised as a colloidal architecture. Therefore, this study aims to assess the optimal type of oleogelator by applying different concentrations of beeswax (BW) and rice bran wax (RBW) in the generating of oleogel based on fish oil by‐product. Oleogel thermogram showed a shift in the melting point with increasing temperatures for concentrations of 5%, 10% and 15%. Oleogel containing 15% BW and 5% BW had the highest (99.27 ± 0.55%) and lowest (78.20 ± 2.54%) oil binding capacity, respectively. The rheology evaluation showed dynamic shifts in oleogel system as the type and concentration of oleogelator were altered, underscoring the importance of G′ and G″. The use of a 10% oleogelator generated preferable results for both BW and RBW in terms of melting point, OBC, viscous behaviour and appearance of oleogel. Furthermore, this selected oleogel strategy exhibited similar textural properties to commercial margarine when used in a sponge cake as the food model system.

Optimization and characterization of new oleogels developed based on sesame oil and rice bran oil

In recent years, there has been a surge of interest in oleogels as a promising low-saturated and trans fat free alternative to traditional solid fats. However, to date, oleogels made from different edible oils using different gelator molecules have minimum commercial application due to the lack of mimicking the properties of conventional solid fats. This study aimed to optimize the formulation of oleogels with properties close to commercial margarines based on binary mixtures of sesame oil and rice bran oil using beeswax and stearic acid as oleogelators. An Extreme Vertices Design with four components: sesame oil, rice bran oil, beeswax, and stearic acid, and 32 runs was developed using Minitab 21.1. Multi-response optimization was performed based on rheological parameters, and oil binding capacity as responses. All responses for optimization had R2 values > 96%. The oil binding capacity of the optimized oleogel was 99.99%. Optimized oleogel was further characterized for rheological, thermal, microstructural, and molecular properties and compared with commercial margarines. Results show that the properties of the optimized formula had closer values to those of commercial margarines, however with less structural recovery ability. Optimized oleogel exhibited higher oxidative stability than the margarine, however, lower than the oils. Beeswax and stearic acid exhibited synergistic effects on the oleogel properties at the ratio of 3:1. Results indicate that the optimized oleogel has the potential to be used in margarine manufacture with further developments to improve the gel strength and oxidative stability of the oleogel.

Impact of incorporating sesame oil (Sesamum indicum L.) in an Algerian frying oil and margarine formulation

Background and aims: This study, carried out in collaboration with the research and development department of the "Cevital spa" agri-food unit, aimed to incorporate sesame oil into the formulation of two fatty food products: a frying oil and margarine to improve their physicochemical and organoleptic qualities. Methods: The sesame oil was obtained from the sesame seed by cold pressing to preserve its nutritional characteristics. The frying oil was elaborated with a mixture of three oils (sunflower, soybean, and non-roasted sesame). The margarine was enriched with 2 % of roasted sesame and then, the quality of the products was assessed. Gas chromatography (GC-FID) profile indicated that sesame oil is an oleic-linoleic rich oil with saturated fatty acid (SFA) / unsaturated fatty acid (USFA) ratio from of 0.11. Results: The organoleptic tests and physicochemical analyses, including the oil, showed that the resulting recipe is a combined oil rich in n-6 and n-9, offering an interesting ratio of MUFA /PUFA and with a SFA content of 11.49 % for an appropriate utilization in frying and cooking. Enriched margarine showed compliance with the standards set by the Codex Alimentarius and has a characteristic taste, smell and appearance, color and spread ability to the product with a sesame note. Conclusion: The results of the current study support the sesame oil supplementation to conventional frying oil and to commercial margarine. Sesame oil may therefore be an alternative source of fatty acids that could contribute to the diversification of combined oils.

Crystallization and Structural Properties of Oleogel-Based Margarine.

Interest in oleogel as a promising alternative to traditional hydrogenated vegetable oil has increasingly grown in recent years due to its low content of saturated fatty acids and zero trans fatty acids. This study aimed to develop wax-based margarine to replace traditional commercial margarine. The wax-based margarine was prepared and compared with commercial margarine in texture, rheology, and microscopic morphology. The possibility of preparing margarine at room temperature (non-quenched) was also explored. The results showed that the hardness of oleogel-based margarine increased as the BW concentration increased. Denser droplets and crystal network structure were observed with the increase in BW content. XRD patterns of oleogel-based margarine with different content BW were quite similar and structurally to the β' form. However, the melting temperature of oleogel-based margarine was over 40 °C at each concentration, which represented a poor mouth-melting characteristic. In addition, the unique, improved physical properties of oleogel-based margarine were obtained with binary mixtures of China lacquer wax (ZLW) and Beeswax (BW), due to the interaction of the ZLW and BW crystal network. The rapid cooling process improved the spreadability of oleogel-based margarine. The margarine prepared by 5% BW50:ZLW50 had similar properties to commercial margarine in texture and melting characteristics (37 °C), which had the potential to replace commercial margarine.

Muffins made with monoglyceride oleogels: Impact of fat replacement on sensory properties and fatty acid profile

AbstractMost shortenings used in baked products are solid fats high in saturated fatty acids that may also contain trans fatty acids, which are nutritionally unhealthy. Successful solid fat replacement requires maintaining not only the physicochemical properties, but also the sensory quality of the products. In this study, the sensory properties and lipid profile of muffins formulated with a previously optimized monoglyceride oleogel were compared with those of muffins made with a commercial margarine (Control). Untrained consumers (n = 130) evaluated the effect of the fat replacement on several sensory attributes using a 5‐point hedonic scale. In comparison with the Control, the oleogel‐based muffin (Mo) scored similarly for flavor and sponginess, but rated significantly higher for appearance and color. Based on overall quality score, consumers liked Mo more than the Control. The reformulated muffins had a significantly improved lipid profile, with a 68% reduction in saturated fats and an almost 4‐fold increase in monounsaturated fats. This study supports the use of monoglyceride oleogels as full‐fat substitutes to develop healthier bakery products, maintaining or improving consumer acceptance. It is expected that the promising results presented here will help the food industry to accelerate the transition from conventional solid fats to oleogels.

Evaluation of Structural Behavior in the Process Dynamics of Oleogel-Based Tender Dough Products.

The current trend is represented by replacing solid fats with structured liquid oil while maintaining the plastic properties of food products. In this study, the behavior of refined sunflower oil structured with various agents (carnauba wax-CRW, β-sitosterol:beeswax-BS:BW, β-sitosterol:lecithin-BS:LEC, and glycerol monostearate-GM) was evaluated in the process dynamics of oleogel-based tender dough products. The oleogel with the mixture of β-sitosterol:beeswax (OG_BS:BW) displayed the highest capacity to retain oil inside the matrix with a percentage of oil loss as low as 0.05% and also had a significantly higher hardness (6.37 N) than the reference, a commercial margarine (MR—3.58 N). During cooling from 90 to 4 °C, the increase in oleogel’ viscosity results from oleogelator’s liquid–solid phase transition. As demonstrated by the frequency sweeps performed, storage modulus G′ was higher than loss modulus G″, no cross-over points were observed, and the strongest gel network was for the oleogel with glycerol monostearate (OG_GM). Regarding the dough, the sample prepared using the oleogel with carnauba wax (D_CRW) showed the strongest hardness (92.49 N) compared to the reference (D_MR—21.80 N). All the oleogel-containing doughs had elastic solid-like behavior. The samples with margarine (D_MR) and the mixture of β-sitosterol:lecithin (D_BS:LEC) presented the lowest value of both moduli of G’ and G” during the frequency sweep. The biscuits formulated with commercial margarine (B_MR) registered a hardness of 28.74 N. Samples with oleogels showed a specific tenderness for tender dough products, thus being suitable for this type of product (11.22–20.97 N).

The impact of fatty acid profile on the physicochemical properties of commercial margarines in Brazil

AbstractThis study aimed to evaluate how lipid profiles affect the physicochemical properties, fatty acid profiles, and nutritional qualities of Brazilian margarines. We analyzed the texture profiles of 13 margarine samples and characterized their fatty acid composition, solid fat content, crystallization kinetics by NMR and thermal behavior by differential scanning calorimetry. The samples had total fat content ranging from 20% to 82% and low trans fatty acid (TFA) levels, except for two samples (5–7% elaidic acid). The fatty acid compositions of all samples showed a predominance of linoleic (23%–46%), oleic (20%–46%), and palmitic acids (7%–14%), indicating that they were formulated with soybean and palm oils. Saturated fat content ranged from 23% to 31%. Compared to the other evaluated samples, those with higher content of lipid and saturated fatty acids (SFAs) exhibited increased hardness and stickiness but reduced spreadability and adhesiveness. The presence of TFAs resulted in increased plasticity of the samples. Reformulation resulted in products with greater SFA levels, which had a negative impact as it increased the atherogenic index (AI: 0.22–0.48). The HF55 sample contained canola oil‐based fat and presented the best nutritional and physical properties. This study is the first to report a complete evaluation of representative margarines, with essential information in reformulating to achieve lower SFA.

Development and characterization of structured water-in-oil emulsions with ethyl cellulose oleogels

The food industry confronts an enormous challenge to develop stable margarine-type water-in-vegetable oil (W/O) emulsion-based table spreads with reduced concentration of saturated fat and without trans fats. In the present work, we developed a gelled W/O emulsion (Gelled-W/O-E) containing 20% of water using a mixture of a conventional W/O emulsion (W/O-E) stabilized with glycerol monostearate (GMS), and an ethyl cellulose (EC) oleogel. The mechanical, microstructure and stability of the resulting gelled emulsion (Gelled-W/O-E) was compared with control systems consisting of conventional W/O emulsions (W/O-E) and EC-GMS oleogels (EC-GMS-O; no water added) formulated using the same GMS (0.5% and 1.0%) and EC (7%) concentration as in the Gelled-W/O-E. The Gelled-W/O-E showed higher elasticity and emulsion stability in comparison with the control systems. This in spite the EC and GMS concentrations used were below the minimal concentration required to develop a gel, and the tentatively lower solid content in the Gelled-W/O-E than in the EC-GMS-O because the presence of water. We observed that by increasing the GMS concentration in the Gelled-W/O-E, the water droplet size decreased as gel elasticity and W/O emulsion stability significantly increased. We associated this behavior to a synergistic GMS-EC interaction that kept the GMS at the water–oil droplet interface. These results showed the role of water droplets as active fillers in determining the rheological properties of the Gelled-W/O-E, and that the GMS efficiency as emulsifier increased in the presence of EC in the oil phase. After comparing the microstructural properties of commercial margarine spreads with those of the Gelled-W/O-E, we concluded that the structured W/O emulsion is a novel way to achieve similar functionality to margarine spreads, without the use of saturated and trans-fats.

Rheological and textural properties of emulsion spreads based on milk fat and inulin with the addition of probiotic bacteria

The objective of this study was to optimise the composition of emulsion spreads based on inulin and milk fat with whey protein concentrate (WPC) or lecithin as emulsifiers. Inulin crystal seeds and lactic acid bacteria were added, and the rheological and textural properties of the resulting emulsion spreads were analysed. The optimal concentration of inulin and of milk fat was 20%, and only the emulsion spreads obtained using WPC contained live Lactobacillus acidophilus La-5, Streptococcus thermophilus and Bifidobacterium animalis BB-12 at a level above 107 cfu g−1, which is sufficient to achieve therapeutic effects. The rheological and textural analysis showed that the emulsion spreads were similar to commercial margarines.

Lipase-catalyzed glycerolysis extended to the conversion of a variety of edible oils into structural fats

Lipase-catalyzed glycerolysis was recently shown to be a viable technique to structure cottonseed and peanut oils into structural fats by converting native triacylglycerols into partial glycerides without changing overall fatty acid composition. Here, this approach was extended to a variety oils of differing fatty acid compositions. Reactions were performed at 65 ​°C for 48 ​h at a triacylglycerol:glycerol molar ratio of 1:1, using the non-regiospecific Candida antarctica lipase B. In all oil systems, a 20 ​°C increase in crystallization onset temperature was observed following glycerolysis. Solid fat content increases resulting from glycerolysis were greatest for oils containing >10% saturated fat along with a high oleic acid content. The solid fat content of tigernut oil at 5 ​°C increased from 8% to 34% following glycerolysis. Tigernut glycerolysis product was used to make margarine with plasticity similar to commercial margarine and butter. This research demonstrates that glycerolysis is a general strategy to convert liquid oils into structural fats used in food applications, and thus replace palm oil and hydrogenated fats.

Non-thermal dielectric barrier discharge plasma hydrogenation for production of margarine with low trans-fatty acid formation

A novel technique for palm oil hydrogenation with very low trans-fatty acid formation using non-thermal dielectric barrier discharge (DBD) plasma with parallel-plate configuration has been successfully demonstrated. This green technique does not require catalyst and is highly environmental-friendly. With 15% H2: 85% He mixed carrier gas concentration ratio and initial 31 °C (rising to 50 °C due to plasma), after 4 h of plasma hydrogenation, iodine value (IV) was reduced from 60.89 to 48.39 and detected trans-fat was 1.44%. This represents trans-fat generation rate of only 0.07% per % decrease in IV, which is about 6.12 times lower than a conventional method relying on high temperature, high pressure and catalyst. About 8 h was required to produce margarine with texture closest to commercial margarines. Acid value (AV) reduced from 0.47 to 0.27%, or 43% reduction, after 12–20 h of treatment, significantly indicating that plasma hydrogenation can also help extend shelf life of oil or margarine. Large portion of DBD plasma hydrogenated palm oil can, thus, be mixed with palm olein and interesterified palm oil to produce margarine with overall trans-fatty acid content no higher than regulatory requirement. Continuous production scheme was presented. This novel plasma hydrogenation technique offers promising possibility for commercial utilization by edible oils industry.

Óleo de amêndoa de macaúba tem potencial como ingrediente lipídico em margarina e maionese

A Macaúba (Acrocomia aculeata) é uma palmeira nativa da América Central e do Sul. Seus frutos são oleaginosos e possuem amêndoas com teor de óleo na faixa de 40-50%. Esse óleo pode ser usado na fabricação de biocombustíveis, mas encontra aplicação na elaboração de alimentos. Assim, o presente trabalho teve como objetivo a elaboração de maionese e margarina a partir do óleo de amêndoa de macaúba. A maionese e a margarina elaboradas foram analisadas quanto à atividade de água, cor, estabilidade, firmeza e coesividade. As caracterizações foram realizadas nos tempos de 0, 7, 14, 21 e 45 dias após produção, sendo comparadas com produtos comerciais. Os produtos preparados com o óleo de amêndoa de macaúba tiveram coloração mais amarelada (típica do óleo usado) que os comerciais. A atividade de água da maionese a base de óleo de amêndoa de macaúba foi menor que da comercial, enquanto que uma atividade de água menor foi verificada na margarina comercial. Em geral, a estabilidade da margarina e da maionese de óleo de macaúba foi pouco inferior que a da comercial até 14 dias de armazenamento, mas diminuiu consideravelmente depois de 21 dias. A textura da margarina e da maionese a base de óleo de macaúba foi mais firme e menos coesa que os produtos comerciais. Concluiu-se que existe potencial para o uso do óleo de amêndoa de macaúba na produção de maionese e margarina, entretanto trabalhos de otimização das formulações seriam necessários para melhorar a estabilidade e a textura dos produtos.

Comparative Study of Table Margarine Prepared from Moringa oleifera Seed Oil‐Palm Stearin Blend and Commercial Margarines: Composition, Thermal, and Textural Properties

AbstractThis study aims to produce an oleic acid‐rich table margarine from Moringa oleifera seed oil (MoO)‐palm stearin (PS) blend (70:30, w/w) and compare its composition, thermal behavior, and textural properties during storage with those of commercial margarines (CM1 and CM2). The major fatty acid in MoO/PS blend, CM1 and CM2 is oleic acid (67.85%, 38.54%, and 35.35%, respectively). Hence, many of their triacylglycerols are derived from the acid. MoO/PS blend has a higher complete melting temperature (43.50 °C) compared to CM1 (35.50 °C) and CM2 (35.53 °C). The solid fat content (SFC) of MoO/PS blend at 10 °C (28.7%) is lower than CM1 (32%) and CM2 (68.4%). However, the MoO/PS blend has a higher SFC (6.47%) at 35 °C compared to CMs. At 20 °C, the viscosity of experimental blend margarine (EBM) decreases but CM1 and CM2 increase at the end of the storage study. After 8 weeks of storage, all margarines are harder and CM2 is the hardest. The adhesiveness of EMB and CM2 is similar to the fresh samples while CM1 is more adhesive after storage. In short, it is possible to produce an oleic acid‐enriched margarine from MoO/PS blend that has better textural properties.Practical Applications: Moringa oleifera seed oil is one of the superior oils that contains high levels of oleic acid. However, its high iodine value and low melting point limit its application in the production of margarine. This study shows that direct blending of M. oleifera seed oil with palm stearin could produce margarine with high oleic acid contents and better textural properties in terms of viscosity, hardness, and adhesiveness. The informative data provide supporting evidence for blending of M. oleifera seed oil with palm stearin to produce margarine that could overcome the issues that hinder the M. oleifera seed oil from being produced into margarine.