Margarine Research Articles

Effectiveness of wax-bovine bone protein-grapeseed oil composite oleogels as a margarine substitute in cookies: Characteristics of fat substitutes and baking properties.

Effectiveness of wax-bovine bone protein-grapeseed oil composite oleogels as a margarine substitute in cookies: Characteristics of fat substitutes and baking properties.

Viscoelastic Properties of Biscuit Doughs with Different Lipidic Profiles Fortified with a Casein Hydrolysate

The effects of using a hard (artisanal) margarine (which has a higher lipidic and lower aqueous contents) and using a soft (commercial) margarine (which has a lower lipidic and higher aqueous contents), along with a casein hydrolysate, on the rheological properties of different biscuit short doughs were examined. The characteristic parameters in the linear viscoelastic range (LVER) were analysed by stress sweep at 6.3 rad/s and 25 °C. The two margarines showed similar values of strain amplitude (γmax), but the hard margarine exhibited a significantly higher firmness in the LVER, as expected. An analogous result was found for the biscuit doughs made with hard margarine and soft margarine. The addition of a casein hydrolysate (CH) to both biscuit doughs produced an increase in the loss factor, indicating a loss of the solid-like character in the dough networks. Nevertheless, a different trend in the consistency of the dough, which depended on the type of margarine, was found. While, after adding CH, the dough made with soft margarine showed a significant reduction in rigidity, the dough with hard margarine exhibited an increased firmness upon CH addition. Yield stress tests showed that CH facilitates the transition from elastic to plastic deformation at the yield point more intensely in the dough with soft margarine.

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

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.

Comparison of the Spreadability of Butter and Butter Substitutes

There are many types of butter, soft margarine, and blends, e.g., a mixture of butter and vegetable fats, on the market as bread spreads. Among these, butter and blends of butter with vegetable fats are very popular. The consumer’s choice of product is often determined by functional properties, such as texture, and the physicochemical composition of butter and butter substitutes. The aim of this study was to compare sixteen market samples of butter and butter substitutes in terms of spreadability and other selected structural (spreadability, hardness, adhesive force, and adhesiveness) and physicochemical parameters (water content, water distribution, plasma pH, color, acid value, peroxide number, saponification number, and instrumentally measured fatty acid profile) to investigate their correlation with spreadability. The parameters determined here were correlated with factors such as the type of sample, measuring temperature, and physicochemical composition. The statistical analysis revealed a very strong positive correlation between hardness and spreadability for all samples tested at 4 °C, as well as between hardness and spreadability for all samples tested 30 min after removal from the refrigerator; however, the interpretation of the results was different if the butter and butter substitute samples were subjected to a multivariate analysis separately.

Hardness, plasticity, and oil binding capacity of binary mixtures of natural waxes in olive oil

In this study, olive oil oleogels structured with less than 4% binary blends of sunflower wax (SFW), rice bran wax (RBW), candelilla wax (CDW), and beeswax (BW) were characterized. Among the different binary wax oleogels, samples structured with 3% (w/w) of binary mixtures of SFW and RBW, as well as binary mixtures of CDW and BW, displayed a high oil binding capacity relative to any other mixtures. Moreover, in some binary wax oleogels, back extrusion hardness and elastic constant were significantly higher than that of oleogels prepared using the individual waxes. This was interpreted as a synergism between these waxes. Image analysis of oleogel brightfield micrographs indicated that the samples with a higher elastic constant had a lower box-counting fractal dimension and larger crystals, suggesting that this increase in the elastic constant was a consequence of the lower fractal dimension of the wax crystal network, in agreement with established fractal structural-mechanical models for van der Waals colloidal networks. The crystal structure of the individual waxes and their blends showed orthorhombic perpendicular subcell packing arrangements, which did not change upon mixing, suggesting this length scale did not play a role in the observed synergism. The melting point of binary mixtures of waxes in olive oil was in the range of 43.2 °C to 67.4 °C and pseudo-ideal mixing behavior was observed. The hardness and plasticity (brittleness) of the 2% and 3% binary wax mixtures in olive oil characterized using back extrusion, were similar to those of a commercial soft margarine, suggesting a potential use of the wax oleogels as margarine or spread replacers.

Assessment of Plant Sterols in the Diet of Adult Polish Population with the Use of a Newly Developed Database

Plant sterols are compounds with multiple biological functions, mainly cholesterol-reducing. There are no comprehensive databases on plant sterols, which makes it difficult to estimate their intake in the Polish population. This work attempted to use international food databases, additionally supplemented by scientific data from the literature, to create a database of plant sterols, which would cover various kinds of foods and dishes consumed in Poland. The aim was to assess the size and sources of dietary plant sterols in the adult population of Poland. The literature search was conducted using PubMed, Web of Science, Scopus, and Google Scholar to identify possible sources of published food composition data for plant sterols. The study group consisted of 5690 participants of the WOBASZ II survey. We identified 361 dietary sources of plant sterols based on the consumption of foods and dishes reported by participants. Cereals and fats provided 61% of the total plant sterols, and together with vegetables and fruits, this totaled 80%. The median intake of plant sterols in the Polish population was 255.96 mg/day, and for men and women 291.76 and 230.61 mg/day, respectively. Canola oil provided the most plant sterols at 16.92%, followed by white bread at 16.65% and soft margarine at 8.33%. The study found that plant sterol intake in Poland is comparable to other populations, and women’s diets are more dense in plant sterols. Due to the lack of literature sources on plant sterol content in some foods, future studies should expand and complete the databases on plant sterol content in foods.

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.

Nutritional Status and Dietary Patterns in Adults with Severe Obstructive Sleep Apnea.

Obstructive sleep apnea (OSA) is associated with daytime sleepiness, obesity, and lifestyle and dietary changes. The potential role of diet in OSA has been largely unexplored. The aim of the study was to assess nutritional status and dietary patterns in OSA patients. The study was conducted in 137 adult patients (48 women and 89 men) aged 31-79 suffering from OSA. The following diagnostic procedures were undertaken: polysomnography, anthropometric measurements, and a dietary pattern questionnaire. We found that 128 (93.4%) patients were overweight or obese with the mean body mass index (BMI) of 33.2±6.1kg/m2 and weight of 98.0±20.2kg. The mean percentage of total body fat was 45.0±5.5% in women and 32.5±5.5% in men. Obesity was associated with the severity of OSA, expressed by apnea/hypopnea index. We further found that the waist-to-hip ratio in women, but the neck circumference or percentage of body fat in men, characterizes best the OSA patients. Referring to dietary habits, half of the patients consumed white bread on a daily basis, 35.8% of them had whole grain bread in the diet, and only 16.8% consumed fish at least two portions a week. A third of patients used butter as a spread for bread or a source of fat for cooking, 2.9% of them used soft margarine, and 20.4% used olive or canola oil. Fruits and vegetables were consumed by 60% and 38% of patients, respectively. Refined sugar and sweets were used by 31.4% of patients every day. We conclude that excessive body weight, which may portend the development of OSA, is characterized by different anthropometric variables in men and women. Further, improper dietary habits seem conducive to the gain in body weight and thus may be at play in the pathogenesis of OSA.

Evaluation of the storage-associated changes in the fatty acid profile of oat-based gluten-free cookies prepared with different fats.

This study was carried out to investigate storage-associated changes in the fatty acid profile (with GC and 1H-NMR techniques) of oat-based gluten-free cookies prepared with different fats: margarine (MAR), butter (BUT), lard (LAR), refined palm oil (RPO), refined palm oil with stearin (RPOS), and hydrogenated palm oil (HPO). GC analysis indicated that palmitic and stearic acid were the predominant saturated fatty acids (SFAs), regardless of the type of fat used. cis-Oleic acid represented the major monounsaturated fatty acid (MUFA), while cis-linoleic acid was the most abundant polyunsaturated fatty acid (PUFA). After 6months of storage, a significant decreasing trend in SFA concentration was observed for LAR and RPOS cookies, while a decrease in MUFA concentration was observed only for HPO cookies. In fresh cookies and in cookies stored for 6months, the contents of SFA, MUFA, and PUFA determined by GC were positively correlated with those determined by 1H-NMR (r > 0.90).

Development of the food-based Lifelines Diet Score (LLDS) and its application in 129,369 Lifelines participants.

Many diet quality scores exist, but fully food-based scores based on contemporary evidence are scarce. Our aim was to develop a food-based diet score based on international literature and examine its discriminative capacity and socio-demographic determinants. Between 2006 and 2013, dietary intake of 129,369 participants of the Lifelines Cohort (42% male, 45 ± 13 years (range 18-93)) was assessed with a 110-item food frequency questionnaire. Based on the 2015 Dutch Dietary Guidelines and underlying literature, nine food groups with positive (vegetables, fruit, whole grain products, legumes&nuts, fish, oils&soft margarines, unsweetened dairy, coffee and tea) and three food groups with negative health effects (red&processed meat, butter&hard margarines and sugar-sweetened beverages) were identified. Per food group, the intake in grams per 1000 kcal was categorized into quintiles, awarded 0 to 4 points (negative groups scored inversely) and summed. Food groups with neutral, unknown or inconclusive evidence are described but not included. The Lifelines Diet Score (LLDS) discriminated well between high and low consumers of included food groups. This is illustrated by e.g. a 2-fold higher vegetable intake in the highest, compared to the lowest LLDS quintile. Differences were 5.5-fold for fruit, 3.5-fold for fish, 3-fold for dairy and 8-fold for sugar-sweetened beverages. The LLDS was higher in females and positively associated with age and educational level. The LLDS is based on the latest international evidence for diet-disease relations at the food group level and has high capacity to discriminate people with widely different intakes. Together with the population-based quintile approach, this makes the LLDS a flexible, widely applicable tool for diet quality assessment.

Rice bran wax oleogel: A potential margarine replacement and its digestibility effect in rats fed a high-fat diet

Rice bran wax oleogel: A potential margarine replacement and its digestibility effect in rats fed a high-fat diet

Physico-chemical properties of Moringa oleifera seed oil enzymatically interesterified with palm stearin and palm kernel oil and its potential application in food.

High oleic acid Moringa oleifera seed oil (MoO) has been rarely applied in food products due to the low melting point and lack of plasticity. Enzymatic interesterification (EIE) of MoO with palm stearin (PS) and palm kernel oil (PKO) could yield harder fat stocks that may impart desirable nutritional and physical properties. Blends of MoO and PS or PKO were examined for triacylglycerol (TAG) composition, thermal properties and solid fat content (SFC). EIE caused rearrangement of TAGs, reduction of U3 and increase of U2 S in MoO/PS blends while reduction of U3 and S3 following increase of S2 U and U2 S in MoO/PKO blends (U, unsaturated and S, saturated fatty acids). SFC measurements revealed a wide range of plasticity, enhancements of spreadability, mouthfeel and cooling effect for interesterified MoO/PS, indicating the possible application of these blends in margarines. However, interesterified MoO/PKO was not suitable in margarine application, while ice-cream may be formulated from these blends. A soft margarine formulated from MoO/PS 70:30 revealed high oxidative stability during 8 weeks storage with no significant changes in peroxide and p-anisidine values. EIE of fats with MoO allowed nutritional and oxidative stable plastic fats to be obtained, suitable for possible use in industrial food applications. © 2015 Society of Chemical Industry.

From margarine to butter: predictors of changing bread spread in an 11-year population follow-up.

Finland is known for a sharp decrease in the intake of saturated fat and cardiovascular mortality. Since 2000, however, the consumption of butter-containing spreads - an important source of saturated fats - has increased. We examined social and health-related predictors of the increase among Finnish men and women. An 11-year population follow-up. A representative random sample of adult Finns, invited to a health survey in 2000. Altogether 5414 persons aged 30-64 years at baseline in 2000 were re-invited in 2011. Of men 1529 (59 %) and of women 1853 (66 %) answered the questions on bread spreads at both time points. Respondents reported the use of bread spreads by choosing one of the following alternatives: no fat, soft margarine, butter-vegetable oil mixture and butter, which were later categorized into margarine/no spread and butter/butter-vegetable oil mixture (= butter). The predictors included gender, age, marital status, education, employment status, place of residence, health behaviours, BMI and health. Multinomial regression models were fitted. Of the 2582 baseline margarine/no spread users, 24.6% shifted to butter. Only a few of the baseline sociodemographic or health-related determinants predicted the change. Finnish women were more likely to change to butter than men. Living with a spouse predicted the change among men. The change from margarine to butter between 2000 and 2011 seemed not to be a matter of compliance with official nutrition recommendations. Further longitudinal studies on social, behavioural and motivational predictors of dietary changes are needed.

Margarine for Butter: Budget Cooking in America

Margarine for Butter: Budget Cooking in America

Trans fatty acid content in Serbian margarines: Urgent need for legislative changes and consumer information

Trans fatty acid content in Serbian margarines: Urgent need for legislative changes and consumer information

Mandatory trans fat labeling regulations and nationwide product reformulations to reduce trans fatty acid content in foods contributed to lowered concentrations of trans fat in Canadian women’s breast milk samples collected in 2009–2011

Mandatory trans fat labeling regulations and nationwide product reformulations to reduce trans fatty acid content in foods contributed to lowered concentrations of trans fat in Canadian women’s breast milk samples collected in 2009–2011

Expression of the Taste and Flavor of Margarine

Expression of the Taste and Flavor of Margarine

Clinical Practice Guidelines for Healthy Eating for the Prevention and Treatment of Metabolic and Endocrine Diseases in Adults: Cosponsored by the American Association of Clinical Endocrinologists/The American College of Endocrinology and the Obesity Society Executive Summary

Clinical Practice Guidelines for Healthy Eating for the Prevention and Treatment of Metabolic and Endocrine Diseases in Adults: Cosponsored by the American Association of Clinical Endocrinologists/The American College of Endocrinology and the Obesity Society Executive Summary

Production of trans‐Free Margarine with Stearidonic Acid Soybean and High‐Stearate Soybean Oils‐Based Structured Lipid

Omega-3 fatty acids (n-3 FAs) have been positively associated with prevention and treatment of chronic diseases. Intake of high amounts of trans fatty acids (TFAs) is correlated with increased risk of coronary heart disease, inflammation, and cancer. Structured lipid (SL) was synthesized using stearidonic acid (SDA) soybean oil and high-stearate soybean oil catalyzed by Lipozyme(®) TLIM lipase. The SL was compared to extracted fat (EF) from a commercial brand for FA profile, sn-2 positional FAs, triacylglycerol (TAG) profile, polymorphism, thermal behavior, oxidative stability, and solid fat content (SFC). Both SL and EF had similar saturated FA (about 31 mol%) and unsaturated FA (about 68 mol%), but SL had a much lower n-6/n-3 ratio (1.1) than EF (5.8). SL had 10.5 mol% SDA. After short-path distillation, a loss of 53.9% was observed in the total tocopherol content of SL. The tocopherols were lost as free tocopherols. SL and EF had similar melting profile, β' polymorph, and oxidative stability. Margarine was formulated using SL (SLM) and EF (RCM, reformulated commercial margarine). No sensory difference was observed between the 2 margarines. The SL synthesized in this study contained no TFA and possessed desirable polymorphism, thermal properties, and SFC for formulation of soft margarine. The margarine produced with this SL was trans-free and SDA-enriched. The current research increases the food applications of stearidonic acid (SDA) soybean oil. trans-Free SDA containing SL was synthesized with desirable polymorph, thermal properties, and SFC for formulation of soft margarine. The margarine produced with this SL had no trans fat and had a low n-6/n-3 ratio. This may help in reducing trans fat intake in our diet while increasing n-3 FA intake.

Enzymatic acidolysis of triolein with palmitic and caprylic acids: Optimization of reaction parameters by response surface methodology

An acidolysis reaction of triolein with caprylic and palmitic acids was performed using immobilized sn-1,3 specific lipase from Mucor miehei to produce a reduced calorie spreadable structured lipid (SL). Response surface methodology was applied to model and optimize the reaction conditions using a four-factor five-level central composite rotatable design. The selected factors were time (10-24 h), enzyme load (10-25 wt%), substrate mole ratio (Triolein:Caprylic acid:Palmitic acid), (1:1:1-1:2.5:2.5) and temperature (45-60 °C). The produced SLs were compared to fat extracts of commercial margarine in terms of melting profile and solid fat content (SFC). SL with a melting peak of 42 °C and SFC of 40.69% at 0 °C was very similar to soft margarines. The caloric value of this SL was determined as 37.74 kJ/g, theoretically. The optimum reaction conditions were found as reaction time 14 h; substrate mole ratio 1:2.1:2.1; temperature 58 °C; and enzyme load 15 wt%. Under optimum conditions, the product contained 29.68% COC, 25.47% POC, and 3.80% POP.