Types Of Margarines Research Articles

Occurrence, Concentration and Toxicity of 54 Polycyclic Aromatic Hydrocarbons in Butter during Storage.

Polycyclic aromatic hydrocarbons (PAHs) are a class of highly carcinogenic compounds with a lipophilic nature. This study investigated the characterization of PAH24 contamination in twenty-one types of butter and five types of margarines using the QuEChERS pretreatment coupled with GC-QqQ-MS. Additionally, low-temperature storage experiments were conducted to explore the variations in oxidation index as well as the PAH levels. The results revealed that PAH24 concentrations in butter and margarine were 50.75-310.64 μg/kg and 47.66-118.62 μg/kg, respectively. The PAH4 level in one type of butter reached 11.24 μg/kg beyond the EU standards. Over 160 days of storage at 4 °C, acid value (AV), peroxide value (POV), and acidity significantly increased, while malondialdehyde (MDA) content and carbonyl value (CGV) fluctuated. Concentrations of PAH24 and oxidized PAHs (OPAHs) experienced a notable reduction of 29.09% and 63.85%, respectively. The slow reduction in naphthalene (NaP) indicated the dynamic nature of PAHs during storage. However, the toxic equivalency quotients (TEQs) decreased slightly from a range of 0.65-1.90 to 0.39-1.77, with no significant difference. This study contributes to the understanding of variations in PAHs during storage, which is of great significance for food safety.

Enzymatic interesterification effect on the physicochemical and technological properties of cupuassu seed fat and inaja pulp oil blends

The objective of this work was to evaluate the effect of enzymatic interesterification process in blends with different proportions (w:w) of cupuassu fat and inaja oil (80:20, 70:30, 60:40, 50:50 and 40:60). The interesterification reaction was carried out at 65 °C, agitation at 150 rpm, and enzyme concentration of 5% (w/w), for 6 h. Acidity index, melting point, consistency and solid fat content of the blends were characterized before and after the interesterification process. Fatty acid content was characterized in cupuassu fat and inaja oil and, nutritional quality indexes of atherogenicity (AI) and thrombogenicity (TI) were calculated. Enzymatic interesterification promoted a decrease in acidity (<0.6%) and changes in the blends’ properties, making them suitable for food product preparation. All esterified blends (cupuassu seed fat:inaja pulp oil) presented suitable consistency properties, plasticity and spreadability to be used for the preparation of functional, table and soft table types of margarine and used in food preparation such as special fats.

Ingredient-Dependent Extent of Lipid Oxidation in Margarine.

This study reports the impact of margarine-representative ingredients on its oxidative stability and green tea extract as a promising antioxidant in margarine. Oil-in-water emulsions received much attention regarding factors that influence their oxidative stability, however, water-in-oil emulsions have only been scarcely investigated. Margarine, a widely consumed water-in-oil emulsion, consists of 80–90% fat and is thermally treated when used for baking. As different types of margarine contain varying additives, their impact on the oxidative stability of margarine during processing is of pressing importance. Thus, the influence of different ingredients, such as emulsifiers, antioxidants, citric acid, β-carotene and NaCl on the oxidative stability of margarine, heated at 80 °C for 1 h to accelerate lipid oxidation, was analyzed by the peroxide value and oxidation induction time. We found that monoglycerides influenced lipid oxidation depending on their fatty acyl chain. α-Tocopheryl acetate promoted lipid oxidation, while rosemary and green tea extract led to the opposite. Whereas green tea extract alone showed the most prominent antioxidant effect, combinations of green tea extract with citric acid, β-carotene or NaCl increased lipid oxidation in margarine. Complementary, NMR data suggested that polyphenols in green tea extracts might decrease lipid mobility at the surface of the water droplets, which might lead to chelating of transition metals at the interface and decreasing lipid oxidation.

Acetone as Indicator of Lipid Oxidation in Stored Margarine.

Margarine contains a minimum of 80% fat and is therefore prone to lipid oxidation. While lipid oxidation in vegetable oils and o/w emulsions has been thoroughly investigated, studies about the oxidative stability and the identification of potential indicators of lipid oxidation in margarine are scarce. To evaluate the oxidative stability and to indicate the progress of lipid oxidation, four different types of industrial margarine (M1–M4), which differed in their composition of the minor ingredients and the oil phase, were stored at 15 °C for 180 days and analyzed at days 0, 1, 7, 14, 28, 56, 99, and 180 regarding peroxides, conjugated dienes, oxidized triacylglycerols, and volatiles. The peroxide value and the conjugated dienes increased up to 4.76 ± 0.92 meq O2/kg oil and 14.7 ± 0.49 in M2, respectively. The oxidative stability decreased by a maximum of 50.9% in M4. We detected three different epoxidized triglycerides—TAG54:1 (O), TAG54:2 (O) and TAG54:3 (O)—in M3. Acetone could be identified, for the first time, as lipid oxidation product in stored margarine by headspace-solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS). It increased in all types of margarine during storage by a maximum of 1070 ppb in M2. Acetone might be used as a new indicator for lipid oxidation in margarine.

Effect of solid fat content on the viscoelasticity of margarine and impact on the rheological properties of cookie dough and fracture property of cookie at various temperature and water activity conditions

Effect of solid fat content (SFC) on the storage modulus (G′) and loss modulus (G″) of margarines was investigated. The G′ and G″ increased linearly with SFC in a double-logarithmic plot, independent of the types of margarine. There was a minor effect of dehydration on the G′ of margarine. Secondly, effect of the margarines on the G′ and yield stress of cookie dough was investigated. They could be corresponded to the G′ of each margarine in a double-logarithmic plot, independent of the types of margarine. These results will be useful to predict the die cutting and kneading properties of cookie dough. Finally, effect of the margarines on the texture properties of cookie was investigated at various temperature and water activity (aw) conditions. It was expected that the cookie samples having aw = 0.328 and aw = 0.753 were glassy state and rubbery state, respectively. Fracture stress of the cookie samples decreased with increasing temperature, and this behavior could be described as a linear relationship between log fracture stress and log G′ of dehydrated margarines. From the result, it was found that the fracture stress increased gradually (glassy cookie) and remarkably (rubbery cookie) with the G′ of dehydrated margarines. The reason why there was a major effect of margarine on the texture of rubbery cookie will be that amorphous hydrophilic part of the cookie was enough soft to be affected by the margarine.

Theoretical Effects of Substituting Butter with Margarine on Risk of Cardiovascular Disease.

Several recent articles have called into question the deleterious effects of high animal fat diets due to mixed results from epidemiologic studies and the lack of clinical trial evidence in meta-analyses of dietary intervention trials. We were interested in examining the theoretical effects of substituting plant-based fats from different types of margarine for animal-based fat from butter on the risk of atherosclerosis-related cardiovascular disease (CVD). We prospectively studied 71,410 women, aged 50-79 years, and evaluated their risk for clinical myocardial infarction (MI), total coronary heart disease (CHD), ischemic stroke, and atherosclerosis-related CVD with an average of 13.2 years of follow-up. Butter and margarine intakes were obtained at baseline and year 3 by means of a validated food frequency questionnaire. Cox proportional hazards regression using a cumulative average diet method was used to estimate the theoretical effect of substituting 1 teaspoon/day of three types of margarine for the same amount of butter. Substituting butter or stick margarine with tub margarine was associated with lower risk of MI (HRs = 0.95 and 0.91). Subgroup analyses, which evaluated these substitutions among participants with a single source of spreadable fat, showed stronger associations for MI (HRs = 0.92 and 0.87). Outcomes of total CHD, ischemic stroke, and atherosclerosis-related CVD showed wide confidence intervals but the same trends as the MI results. This theoretical dietary substitution analysis suggests that substituting butter and stick margarine with tub margarine when spreadable fats are eaten may be associated with reduced risk of myocardial infarction.

Maternal Knowledge, Attitudes and Practices Regarding Dietary Fats

Abstract Objective: The purpose of the study was to assess the knowledge, attitudes, and behavior regarding dietary fats among mothers in Romania. Material and methods: A sample of 305 mothers from Romania were included in a cross-sectional observational study. The online questionnaire addressed their knowledge, attitudes, and practices regarding the dietary fats used in their children’s diet. The frequencies and proportions of the collected variables were calculated based on respondents’ answers. Results: While almost all the respondents (94.8%) believed that mothers are supposed to know the difference between saturated and unsaturated fats, only less than half of them (39.7%) stated that they know the difference. As far as the types of margarine, although more than half of the respondents (64.7%) believed that mothers should be able to discriminate between the hydrogenated and interesterified margarine, only 11.5% claimed that they are able to discern between them. The actual ability to identify foods rich in saturated fats varied in a great degree from item to item. More common dietary fats such as sunflower oil, corn oil, and lard, were more frequently identified than less common dietary fats such as coconut oil and palm oil. Only 16.4% of the mothers were able to correctly differentiate hydrogenated from interesterified margarine. The most frequently used spreadable fat used in the children’s diet was butter and the most frequently used cooking fats were sunflower oil, olive oil, and butter. Conclusion: The results of this study might be informative in the development of maternal nutrition education programs.

Margarines with linseed oil: nutritional interests, specificities and development

The last national study on individual food consumption confirmed that French consumers have a very low intake of omega 3 alpha-linolenic acid (ALA), as well as an inadequate balance between omega 6 and omega 3 fatty acids, that should be compensated with a more important intake in omega 3. Certain types of margarines and spreads offer the possibility to increase the intake in this nutriment, in particular margarines containing linseed oil. Their high content of ALA allows, on the basis of a daily consumption of 20 g, to counterbalance, partially or totally, the low intake in omega 3. However, these spreads require a quite particular attention in their development and their production, mostly because of the relative instability of the linseed oil in the oxidation process and the need to avoid developing of off tastes until the end of shelf life.

The need for a benchmark of the practice of cardiology

The need for a benchmark of the practice of cardiology

Determination of cadmium, lead, and copper in margarines and butters by galvanostatic stripping chronopotentiometry.

A galvanostatic stripping chronopotentiometric (GSCP) method for the simultaneous determination of cadmium, lead, and copper in commercial margarines and butters is described. Quantitative analyses of heavy metals in the mineralized fat samples, except standard addition method, were carried out automatically. The mean concentrations of Cd(II), Pb(II), and Cu(II) in different types of margarines and butters varied from 9.1 to 26.2, 9.2-14.2, 298.2-364.0 microg x kg(-)(1), respectively, that is below the legal requirements. The detection limits are 0.02, 0.02, and 0.06 microg x L(-)(1) for Cd(II), Pb(II) and Cu(II), while the reproducibilities are 3.3, 5.7, and 2.0%, respectively. The comparable precision (RSD = 0.76-4.5 and 0.87-4.9%) and recovery (96.7-102.2% and 96.1-103.2%) for the proposed GSCP and standard GFAAS methods, demonstrate the benefit of GSCP method in the routine analysis of heavy metal ions in fats.

Impact of margarine enriched with plant sterols on blood lipids, platelet function, and fibrinogen level in young men

The effects of margarines enriched with ω-6 polyunsaturated fatty acids (PUFA), as well as those containing plant sterols or stanols, on reduction of plasma low-density lipoprotein-cholesterol (LDL-C) have been extensivly studied. However, their impact on fibrinogen (Fb) concentration and blood platelet function is much less known. Our research involved 42 healthy male students (average age, 23.7 ± 1.6) who during the research period were subjected to a controlled regime of nutrition and physical activity. After a period of diet stabilization involving 30 g butter daily in 2 servings, the subjects were randomly divided into 2 groups. In the first group, the butter was replaced by the same quantity of PUFA margarine, while the second group received margarine with added plant sterols instead of butter. The subjects consuming margarine with sterols showed a significant (11%) decrease in LDL-C (P < .001). Margarine rich in PUFA caused a 6% reduction in LDL-C (P < .01), with a simultaneous 3% reduction in high-density lipoprotein-cholesterol (HDL-C) (P < .001). Both types of margarine increased the concentration of Fb (P < .001), without exceeding the normal medium value of 2.8 g/L. After the consumption of margarine with sterols, the adhesion and aggregation time of blood platelets was significantly prolonged after collagen-epinephrine activation. Margarine with sterols, through its antiplatelet activity and the significant reduction of LDL-C, can play a vital role in the nonpharmacologic prevention of circulatory diseases.

AHA Science Advisory. Stanol/sterol ester-containing foods and blood cholesterol levels. A statement for healthcare professionals from the Nutrition Committee of the Council on Nutrition, Physical Activity, and Metabolism of the American Heart Association.

Considerable attention in the recent past has focused on the potential benefits or adverse effects of butter versus different types of margarines, usually with respect to their relative content of polyunsaturated, saturated, and trans fatty acids, and the impact of these on low-density lipoprotein (LDL) cholesterol levels. Recently, a new class of margarines and other fat-derived products (eg, salad dressings, mayonnaise) containing plant-derived sterols that are intended for use to lower blood cholesterol levels have been introduced into the food supply. These products are being marketed as adjuncts to low-saturated-fat and low-cholesterol diets to maximize reductions in LDL cholesterol levels achievable by dietary means.

Effects of margarine compared with those of butter on blood lipid profiles related to cardiovascular disease risk factors in normolipemic adults fed controlled diets

Effects of butter and 2 types of margarine on blood lipid and lipoprotein concentrations were compared in a controlled diet study with 23 men and 23 women. Table spreads, added to a common basal diet, provided 8.3% of energy as fat. Diets averaged 34.6% of energy as fat and 15.5% as protein. Each diet was fed for 5 wk in a 3 × 3 Latin-square design. One margarine (TFA-M) approximated the average trans monoene content of trans fatty acid–containing margarines in the United States (17% trans fatty acids by dry wt). The other margarine (PUFA-M) was free of trans unsaturated fatty acids; it contained approximately twice the polyunsaturated fatty acid content of TFA-M (49% compared with 27% polyunsaturated fatty acids). The tub-type margarines had similar physical properties at ambient temperature. Fasting blood lipids and lipoproteins were determined in 2 samples taken from the subjects during the fifth week of each dietary treatment. Compared with butter, total cholesterol was 3.5% lower (P = 0.009) after consumption of TFA-M and 5.4% lower (P< 0.001) after consumption of PUFAM. Similarly, LDL cholesterol was 4.9% lower (P = 0.005) and 6.7% lower (P< 0.001) after consumption of TFA-M and PUFAM, respectively. Neither margarine differed from butter in its effect on HDL cholesterol or triacylglycerols. Thus, consumption of TFA-M or PUFA-M improved blood lipid profiles for the major lipoproteins associated with cardiovascular risk when compared with butter, with a greater improvement with PUFA-M than with TFA-M.

Preparation and Characterization of a Zero‐trans Margarine

AbstractTwo new types of margarines were prepared in this study. The first was processed without the traditional milk flavour. The fat phase consists of 40% partially hydrogenated cottonseed oil (m. p. 42.2°C), 40 % cottonseed oil and 20 % olive oil as a source of flavouring and antioxidant materials. The second margarine was based mainly on the interesterified fat formed from lipase interesterification of a mixture of 86.5 % cottonseed oil and 13.5 % fully hydrogenated soybean oil (m. p. 67.2°C). Characterization and evaluation of these new types of margarines in relation to two conventional margarines are reported. The presence of diglycerides in the interesterified fat (free from trans isomers) reduced the amount of crystallized solids and the properties of the product were very close to conventional soft margarines. Margarine with olive oil taste was well accepted.

Changing trends in consumer margarines

AbstractMargarine has changed dramatically from 100 years ago when it was first made as a butter substitute. It is now a high technology product with many mutations and variations. There are ten different types of margarine produced today. There are regular, whipped, and polyunsaturated margarines in both stick and soft forms. There are diet margarines, liquid margarines, and new 60% vegetable oil spreads. These margarines are made from a variety of oils including soybean, cottonseed, palm, corn, safflower, and sunflower oils. These tailor‐made products cater to the needs of many different segments of the population. This marketing strategy has helped to create increasing consumer demand over the years.

マーガリンに対するトコフェロールの抗酸化作用について

The antioxidant acitivity of synthetic tocopherol (α-T), natural mixed tocopherols concentrate (m-T) and butylated hydroxyanisole (BHA) have been investigated for various types of margarines; soft and hard types with or without skim milk, respectively.Margarines were preserved at 5°C, 25°C for 6 months and compared with development of acid value (AV), peroxide value (POV) and remaining ratio of β-carotene, vitamin A (V.A) and α-tocopherol. Margarines containing skim milk and preserved in cooler place (5°C) were stable for 6 months without antioxidant. However, preserving them at 25°C, hard type margarines were more stable than soft type ones. Those added with skim milk (1.6%) showed relatively high antioxidative effect.m-T and BHA showed nearly the same antioxidant effect, but α-T showed slightly lower effect than these former two.The synergistic action for antioxidative effect was observed between skim milk and other antioxidants. The higher POV and AV, the lower the remaining ratioes of β-carotene, V.A, and α-T were. The degradative ratio of β-carotene and V.A, was recognized to be the same but that of α-tocopherol was higher than the former nutrients.