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 (...

INTRODUCTION Essential fatty acids (EFAs) play a vital role in the human body and need to be taken through a regular diet. EFAs are susceptible to autoxidation, hence the stability of the EFAs and their products is a matter of concern. METHODS Margarine containing sunflower oil as a carrier of EFAs was prepared and the effects of water content, incorporation of EFAs, emulsifiers and antioxida...

It is well known that margarine as food is of great nutritious significance to the nourishment of the population. The aim of this paper is to carry out research, which is based on the data obtained from the survey, regarding the propensity of urban population market consumers to consume margarine. The survey has been carried out on a representative sample of the citizens of urban area. Correspo...

The purpose of this study was to produce margarine with reduced trans and saturated fatty acid contents using 10% beeswax oleogel hydrocolloid-based containing 3.15% sodium caseinate, 0.5% guar gum, 0.22% xanthan gum a melting point, rheological textural characteristics similar palm oil. Oleogel samples were used as substitute for oil partially hydrogenated olein Margarine (70% fat) formulated ...

Shea butter is the edible fat extracted from the nut of African Shea tree (Vitellaria paradoxa). Consequence of having half of its fatty acids saturated, Shea butter melts at a very high temperature and will be a suitable raw material for margarine production. Margarine is a butter mimicry that is produced from vegetable oils and water. The production of margarine requires a solid fat. Hence hy...

The present study examined whether exposure to vitamin D from fortified margarine and milk during prenatal life influenced mean birth weight and the risk of high or low birth weight. The study was based on the Danish vitamin D fortification programme, which was a societal intervention with mandatory fortification of margarine during 1961-1985 and voluntary fortification of low-fat milk between ...

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 ...