This paper concerns the oxidative stability of experimental reduced-fat margarine (EM) enriched with canariensis red date peel powder extracts. For this, the two phases intended for obtaining the margarine were used first as extraction solvents. Both enriched phases thus obtained are then employed to formulate different margarine samples. In addition to color and rheologic...

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...

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 ...

1. Three studies were carried out in each of six normal volunteers to investigate how lipid, when given at different stages during the course of a meal, affects gastric emptying and postprandial blood glucose and insulin concentrations. 2. The control meal consisted of 300 ml beef consommé (50 kJ, 12 kcal), followed 20 min later by 300 g mashed potato (908 kJ, 217 kcal). In the two test meals, ...

PURPOSE To investigate the fatty acid content of different fat sources and evaluate the effect of them on plasma and hepatic lipids and on the fatty acid profile of the brain tissue of Wistar rats. METHODS Thirty male albino Wistar rats received for 59 days, the following diets: diet added of margarine with low content of polyunsaturated fatty acids (PUFA); diet added of margarine with high c...

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 (...

In heterozygous familial hypercholesterolemia (FH), serum low density lipoprotein (LDL) cholesterol levels are already elevated at birth. Premature coronary heart disease occurs in approximately 30% of heterozygous untreated adult patients. Accordingly, to retard development of atherosclerosis, preventive measures for lowering cholesterol should be started even in childhood. To this end, 19 FH ...

A high-fat diet has been recognized as an important risk factor of obesity, with variable impacts of different fatty acid compositions on the physiological process. To understand the effects of a high-margarine/lard diet, which is a major source of trans fatty acids (TFAs)/ saturated fatty acids (SFAs), elaidic acid as a biomarker of margarine intake was used to screen affected adipokines on ma...

margarine contains a higher level of unsaturated and trans-fatty acids (tfa) than butter. the aim of this study was to investigate the physicochemical properties of these products in iranian market during storage. physicochemical analyses included fatty acid composition, peroxide and anisidine values, slip melting point (smp), color, chlorophyll content, solid fat content (sfc) and texture anal...