FORMULATION OF TRANS-FREE AND LOW SATURATED MARGARINE MISKANDAR MAT SAHRI* and NOOR LIDA HABI MAT DIAN*
نویسنده
چکیده
Palm stearin (POs) is a good choice for trans-free hard stock. POs with various iodine values (IV) have distinct solid fat content (SFC) profiles useful in soft margarine formulation. Palm kernel oil (PKO) maintains the margarine with high consistency at low temperatures, but the margarine is soft at serving temperature. The study revealed that formulation work either using bulk oils and fats (sample 900), interesterified hard stock (sample 905) and simple blend of hydrogenated fat and soft oil (904) can achieve similar fatty acid composition, but not the same SFC profile. Sample 905 contains palm-based hard stock from an interesterified product of a fully hydrogenated POs (IV=0) and PKO blended with sunflower oil (SFO) containing 36.1% total saturated fatty acids. Margarine sample 1089 is trans-free and has a low saturated fat formulation. Despite its low saturated (17.8%) and polyunsaturated fatty acid (9%) content, its high monounsaturated fatty acid (73%) content stabilizes the crystal development during storage at 5°C, 10°C and 15°C for 25 days with no significant post-crystallization. POs is an excellent hard stock for formulating trans-free margarine with low saturated fat content. * Malaysian Palm Oil Board,
منابع مشابه
Designation of a Palm-Free Frying Oil Formulation Based on Sunflower, Canola, Corn and Sesame Oils Using D-Optimal Mixture Design
Background and Objectives: Oils used in frying should include special characteristics such as high oxidative stability, prolonged shelf life, low price, abundance and availability and desirable flavors. Nowadays, consumers are further interested in low saturated frying oils. Recently, manufacturers focus on eliminating palm oil derivatives (as a major vegetable source of saturation) from fryin...
متن کاملEffect of butter, mono- and polyunsaturated fatty acid-enriched butter, trans fatty acid margarine, and zero trans fatty acid margarine on serum lipids and lipoproteins in healthy men.
The effect of diets containing 50% of fat calories from butter, butter enriched with mono- and polyunsaturated fatty acids, and margarines with and without trans fatty acids on the serum lipids of 38 healthy men in a free-living condition have been determined. Serum lipid responses to the high level of individual dietary fats were unexpectedly small. The butter diet produced a small, but signif...
متن کاملEnzymatic transesterification of palm stearin and olein blends to produce zero-trans margarine fat
BACKGROUND Food industries aim to replace trans fat in their products by formulations having equivalent functionality and economic viability. Enzymatic transesterification can be a technological option to produce trans free fats targeting commercial applications. RESULTS Palm stearin and palm olein blends in different ratios were enzymatically transesterified in a solvent free system using a ...
متن کاملModern fat technology: what is the potential for heart health?
Saturated and trans-fatty acids raise total cholesterol and LDL-cholesterol and are known to increase the risk of CHD, while dietary unsaturated fatty acids play important roles in maintaining cardiovascular health. Replacing saturated fats with unsaturated fats in the diet often involves many complex dietary changes. Modifying the composition of foods high in saturated fat, particularly those ...
متن کاملImpact of hydrogenated fat on high density lipoprotein subfractions and metabolism.
Relative to saturated fatty acids, trans-fatty acids/hydrogenated fat-enriched diets have been reported to increase low density lipoprotein (LDL) cholesterol levels and either decrease or have no effect on high density lipoprotein (HDL) cholesterol levels. To better understand the effect of trans-fatty acids/hydrogenated fat on HDL cholesterol levels and metabolism, 36 subjects (female, n = 18;...
متن کامل