Oxidative stability,structural, and textural properties of margarine enriched with Moringa oleifera leaves extract

Consumer's demand for clean label food ingredients has driven the development of alternative food additives. This study falls within this challenge through valorization of Moringa oleifera leaves grown in Algeria as a natural antioxidant. A methanolic M. oleifera leaves extract (MOLE) was prepared and included in margarine at various levels (400, 600, and 800 ppm) and was compared to vitamin E and a margarine without antioxidants. The effect of addition of MOLE on margarine quality was studied by means of its oxidative stability, structural, textural properties, color, and aroma fingerprint. It was shown that addition of MOLE to margarine increased resistance towards oxidation, showing a higher antioxidant capacity as compared to margarine with vitamin E or without antioxidants. Moreover, addition of MOLE decreased water droplet size, which is desirable from a microbiological viewpoint since it could extend margarine's shelf life. Furthermore, addition of MOLE leads to the formation of smaller fat crystals, resulting in different fat network formation, which could be the cause of the increase in hardness seen in these margarines. Regarding sensorial effects, MOLE addition led to a significant darkening of the margarine and increase yellowness. Moreover, the aroma fingerprint showed that addition of MOLE modified the aroma fingerprint of this product.     

Storage stability of margarines produced from enzymatically interesterified fats compared to those prepared by conventional methods – Chemical properties

In this study, four margarine hardstocks were produced, two from enzymatically interesterified fats at 80 and 100% conversion, one from chemically randomized fat and one from physically mixed fat. These four hardstocks, blended with 50% sunflower oil, were mainly used for the production of table margarines in a pilot plant. Storage stability studies were carried out at storage temperatures of 5 and 25 °C for 12 wk. Margarines from the enzymatically interesterified fats were compared to the margarines produced by the conventional methods (chemical interesterification and physical blending) and to selected commercial margarines. The changes in the chemical properties of the products, including peroxide values (PV), tocopherols, free fatty acids, volatile oxidation products, and sensory evaluation, were examined during storage. It was observed that the margarine produced from the chemically interesterified fat had higher PV in weeks 4, 8 and 10 than the margarines produced from the enzymatically interesterified fats and the physically blended fat. These differences were not caused by different contents of tocopherols in the hardstocks. The differences between the processes for chemical and enzymatic interesterification, including further treatment stages, might be responsible for the development of a high PV in the margarine produced from the chemically interesterified fat. However, the contents of volatiles did not show the same tendency as observed for PV for the margarines stored at 25 °C during 12 wk. Storage at 25 °C accelerated oxidation compared to storage at 5 °C. The content of δ‐ and γ‐tocopherols decreased faster than the content of α‐ and β‐tocopherols during storage. This phenomenon was only affected by storage time, not by storage temperature. Sensory analysis did not show consistent differences between the produced margarines and commercial margarines, and no hydrolysis occurred for these four margarines during storage. The margarines produced from the enzymatically interesterified fats had low PV and a similar taste and smell compared to the margarine produced from the chemically interesterified fat.     

Influence of Fat and Emulsifier Content on Volatile Release of Butter Aroma Used in Water Phase and Physical Attributes of Model Margarines

Margarines are water‐in‐oil (W/O) emulsion‐type products produced with butter aroma. The aim of this study is to investigate the volatile release of the butter aroma compounds used in the water phase of model margarine and sensory properties influenced by the change of fat and emulsifier. A headspace/solid phase microextraction/gas chromatography/mass spectrometry (HS/SPME/GC/MS) system is used for the identification of the volatile compounds. It is determined that high fat content in model margarine samples results in an increase in the release of both 2,3‐butandione and butanoic acid. On the other hand, an increase in fat content reduces the release of butanoic acid ethyl ester and vanillin. In addition, an increase in the emulsifier content of the model margarines results in a decrease in butanoic acid ethyl ester release. The model margarines with 80% fat content have the highest hardness and storage modulus (G′) values. The perception of butter aroma and taste are more intense in high‐fat margarine samples, while fruity aroma and taste, vanilla aroma, and taste perception are higher in low‐fat margarine samples. However, emulsifier content does not affect the sensory properties of the model margarines. Practical Applications: Decreasing high fat content food intake has become increasingly popular among consumers. Thus, in order to meet consumer demands, manufacturers have begun to reduce the fat content of the foods they produce. However, the flavor properties of a product can change as a consequence of fat content reduction. In order to produce a product in accordance with the properties demanded by the consumer, the change in the flavor of that product should be foreseen depending on the change in fat content. This study aimed to determine the volatile compound release and sensory properties of margarine samples due to fat and emulsifier changes. The findings of this study are a guide for the production of low‐fat products.     

Formulation of products from soybean oil

High quality shortenings and margarines may be produced using soybean oil as the only fat source or using soybean oil as the primary fat source with the addition of a small amount of hydrogenated cottonseed or palm oil to provide crystal stability. These shortenings and margarines are manufactured by direct hydrogenation or by blending hydrogenated and/or unhydrogenated base stocks. The properties of soybean oil preclude the need for processes other than hydrogenation and blending to produce most margarine and shortening products. It is possible to design an integrated base stock program in which a limited number of base stocks may be used jointly in margarine and shortening formulations. This type of base stock program results in fewer hydrogenation department heels and simplifies scheduling of the hydrogenation department as well as scheduling of overall operations. Solid fat index (SFI) is the analysis used for final product consistency control. While base stocks are blended to meet a final SFI requirement, this analysis is too time-consuming to be used in hydrogenation control and individual hydrogenation batches are controlled using refractometer number and congeal points. Finished product characteristics are a result of decisions that must be made regarding characteristics such as plastic range and AOM stability, which are incompatible.     

CLA-Rich Soy Oil Margarine Production and Characterization

A heterogeneous catalysis method to produce 20 % conjugated linoleic acid (CLA)-rich food-grade soy oil in 2 h without solvents or gases was recently developed. The objective of this study was to produce and characterize CLA-rich soy oil margarine relative to a soy oil control and commercial margarine. CLA-rich soy oil was used to prepare margarine. The samples were characterized for firmness, rheology, thermal behavior, solid fat content (SFC) and microstructure and compared with a soy oil control and commercial margarine. The CLA-rich oil margarine firmness and rheological properties were similar to commercial margarine and provided a better texture relative to the soy oil control margarine. However, SFC, droplet size distribution and melting behavior of CLA-rich oil margarine were similar to control soy oil margarine and dissimilar to the commercial product. This suggests that hardness and rheological properties of margarine are not solely dependent on SFC and melting behavior. Lipid composition, polymorphism and microstructure differences in CLA-rich oil margarine may play an important role on the texture and rheological properties. A 7-g typical serving of the CLA-rich oil margarine will provide 0.6 g CLA. Thus five servings will provide 3.2 g/day of CLA and 185 calories/day, which is well within the maximum recommended 700–980 fat calories/day.     

Elaboration of enriched margarine with lentisk oil and honey: Formulation,characterization, and monitoring of oxidative stability

This study focused on the use of lentisk oil and honey as natural sources to formulate margarine with ameliorated quality and oxidative stability. For this, five margarines were formulated with honey and different concentrations of lentisk oil. Analyses were performed on oil and honey used, and then physicochemical characterization and several oxidative stability tests were applied to assess margarine quality. The results showed a significant richness of lentisk oil and honey in total phenolics and total flavonoids and expressed good antioxidant activities. As well as the evaluation of oxidative stability of enriched margarines during 3 months of storage demonstrated that margarine added with 2% lentisk oil (M1) had the best resistance properties and longer Rancimat induction time (22.26 h), better than the control and margarines added with 5% (M2), 10% (M3), and 15% (M4) lentisk oil. Globally, margarines prepared with high concentrations of lentisk oil (M2–M4) were not different from the control, whereas only M1 was permitted to ameliorate the stability of margarine with a slight influence on physicochemical parameters. The elaboration of margarine supplemented with 2% lentisk oil improves the properties of the product, which could then be applied to margarine manufacturing.     

Physicochemical,Textural and Viscoelastic Properties of Palm Diacylglycerol Bakery Margarine During Storage

Physicochemical, textural and viscoelastic properties of palm diacylglycerol (PDG) bakery margarines (DOS720, DOS721 and DOS711) and commercial margarine (CM) throughout a 3-month storage period were evaluated and compared. All the margarines had significant (P < 0.05) increments in slip melting point (SMP), solid fat content (SFC) and hardness during storage with CM having the highest overall increment followed by margarines DOS711, DOS 721 and DOS720. The smaller increments are mainly due to the ability of PDG to delay polymorphic transformation from β′ to β form. In terms of viscoelastic properties, all margarines had a higher degree of firmness which may probably be due to rearrangement of the fat crystals into a three-dimensional scaffolding network upon storage. In terms of melting behavior, storage has no effects on all margarines with the exception of margarine DOS711. The melting behavior of margarine DOS711 displayed a probability of oil exudation during storage. As for polymorphic transformation, CM had the earliest polymorphic transformation with only β crystals after 8 weeks of storage. PDG bakery margarines managed to retard the transformation to more than 10 weeks of storage for DOS711 and 12 weeks of storage for DOS720 and DOS721.     

Baking performance of palm diacylglycerol bakery fats and sensory evaluation of baked products

Baking performance of palm diacylglycerol (PDG)‐enriched fats was evaluated and compared with that of commercial bakery fats. PDG‐enriched shortenings were found to produce cakes with significantly (p<0.05) higher mean values for specific volume than that produced from commercial shortening. As for PDG‐enriched margarines, cookies prepared from PDG‐enriched margarines were found to have reduction in cookies spread as compared to that of commercial shortening. Nevertheless, this reduction was not statistically significant. Sensory evaluation of the baked products was also conducted. Both trained and untrained panelists rated cakes prepared from PDG‐enriched shortenings as having higher moistness, softer, and airier texture than that of commercial shortening. This is in agreement with findings from principal component analysis (PCA). As for cookies, both trained and untrained panelists rated cookies prepared from PDG‐enriched margarines as having softer texture and compactness compared to that prepared from commercial margarine.     

Margarines Produced From Rice Bran Oil and Fractionated Palm Stearin and Their Characteristics During Storage

Rice bran oil (RBO) usage in Southeast Asia is increasing. The purpose of this study was to incorporate RBO in margarine as a replacement for common oils such as soybean oil. The physicochemical properties of blends of RBO and fractionated palm stearin (FPS) at eleven different weight ratios (from 0:100 to 100:0) were characterized. Results showed that fat blends with ratios of 10:90, 20:80, and 30:70 RBO:FPS were semisolid at ambient temperature, with solid fat contents and a crystal morphology similar to commercial margarine fats. Blends containing ≤30% RBO were made into margarines and compared against commercial margarine over 8 weeks of storage. The margarine with a 20:80 RBO:FPS fat phase was stable against coalescence and phase separation while demonstrating acceptable spreadability and whippability at ambient temperature. Fat crystals in this blend were in the β′ polymorph at all time points during storage, which is a desired characteristic in margarine. This study showed that RBO may be effectively used for margarine production.     

Omega‐3 and Polyunsaturated Fatty Acids‐Enriched Hamburgers Using Sterol‐Based Oleogels

Obesity and cardiovascular diseases are among the most worrying health problems worldwide. Dietary habits can be catalysts for the rise of these health issues in western countries. In this work, a meat product (pork patties) commonly elaborated with a high fraction of saturated fat is reformulated with an oleogel based on linseed oil (rich in polyunsaturated fatty acids). The oleogel is used for the partial replacement of the solid fat fraction present in pork patties (H‐25 for 25% and H‐75 for 75% of replacement). Incorporation of oleogels results in the modification of the fatty acid profile and in the significant decrease of the omega‐6/omega‐3 ratio. Results show that for both degrees of fat substitution, there are no differences between the patties produced with oleogel incorporation and the control, regarding textural parameters such as hardness, cohesiveness, and chewiness. Overall, samples with less amount of oleogel (H‐25) are well classified in the acceptance and preference tests, despite the clear preference among the sensorial panel toward the control samples. These results show the feasibility of introducing oleogels as a fat replacer in the manufacturing process of pork patties, though there is still work to be done regarding some of their sensorial attributes. Practical Applications: The purpose of this work is focused on the study of the properties of meat patties after the replacement of saturated fat with a multicomponent oleogel, foreseeing the hamburger production. The results show that the oleogel incorporation in meat patties is possible at the industrial level without additional unitary steps during meat patty production. Based on this work it is possible to produce meat patties with adjusted fatty acids profiles.     

Über Margarine aus Sojaöl

Margarine from Soybean Oil Fat compositions for the manufacture of margarines of all sorts can be produced from soybean oil alone as the only raw material by indirected interesterification (randomization) of this oil with suitable proportions of hydrogenated soybean fat of definite degree of hardening. The resulting product is then mixed with soybean oil and possibly hardened soybean fat. Especially, the melting behaviour of such compositions has to be adjusted according to the nature of utilization of the individual margarine concerned. The dilatation ranges of household margarine, i. e., for cream-, cake- and pastry-margarine are reported. The keeping properties of a household margarine, which partly contained interesterified fat that consisted of 55% hardened soybean fat and 45% soybean oil, was examined for a longer period, during which its smell, taste structure, consistency, colour as well as autoxidative behaviour were observed. The keeping properties of this margarine were as good as those of high quality vegetable margarines. The same is true for cream-, cake- and pastry-margarines of corresponding compositions.     

Comparative Study of Table Margarine Prepared from Moringa oleifera Seed Oil‐Palm Stearin Blend and Commercial Margarines: Composition,Thermal, and Textural Properties

This study aims to produce an oleic acid‐rich table margarine from Moringa oleifera seed oil (MoO)‐palm stearin (PS) blend (70:30, w/w) and compare its composition, thermal behavior, and textural properties during storage with those of commercial margarines (CM1 and CM2). The major fatty acid in MoO/PS blend, CM1 and CM2 is oleic acid (67.85%, 38.54%, and 35.35%, respectively). Hence, many of their triacylglycerols are derived from the acid. MoO/PS blend has a higher complete melting temperature (43.50 °C) compared to CM1 (35.50 °C) and CM2 (35.53 °C). The solid fat content (SFC) of MoO/PS blend at 10 °C (28.7%) is lower than CM1 (32%) and CM2 (68.4%). However, the MoO/PS blend has a higher SFC (6.47%) at 35 °C compared to CMs. At 20 °C, the viscosity of experimental blend margarine (EBM) decreases but CM1 and CM2 increase at the end of the storage study. After 8 weeks of storage, all margarines are harder and CM2 is the hardest. The adhesiveness of EMB and CM2 is similar to the fresh samples while CM1 is more adhesive after storage. In short, it is possible to produce an oleic acid‐enriched margarine from MoO/PS blend that has better textural properties. Practical Applications: Moringa oleifera seed oil is one of the superior oils that contains high levels of oleic acid. However, its high iodine value and low melting point limit its application in the production of margarine. This study shows that direct blending of M. oleifera seed oil with palm stearin could produce margarine with high oleic acid contents and better textural properties in terms of viscosity, hardness, and adhesiveness. The informative data provide supporting evidence for blending of M. oleifera seed oil with palm stearin to produce margarine that could overcome the issues that hinder the M. oleifera seed oil from being produced into margarine.     

Changing trends in consumer margarines

Margarine 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. Presented at the AOCS Meeting, New York, May 1977.     

CLA‐Rich Soy Oil Shortening Production and Characterization

Conjugated linoleic acid‐rich soy oil (CLARSO) has been shown to have numerous health benefits, including anti‐obesity and anti‐carcinogenic properties. This oil was previously used to produce CLA‐rich margarine that showed physical characteristics similar to commercially available margarine. The objective of this study was to produce CLA‐rich shortening and analyze its physical properties relative to commercially available shortenings and soy oil control shortenings. The shortenings were prepared and their rheology, thermal behavior, and solid fat content (SFC) were determined and compared to the commercial samples. The CLA‐rich shortening samples showed similar rheological properties to the commercial samples and showed a better consistency (more solid‐like behavior) compared to the soy oil control samples. In addition, the CLA‐rich shortenings also have a higher SFC (% SFC) as well as higher latent heat of crystallization and melting than the soy oil controls indicating a comparatively higher crystalline fraction. Thus, CLARSO produced firmer shortenings than did conventional soy oil by interacting with the crystallizing stearin fraction and consequently increasing the crystalline mass fraction without significantly altering the microstructure kinetics of solid fat crystallization.     

Utilization of Beeswax Oleogel-Shortening Mixtures in Gluten-Free Bakery Products

Formulating gluten-free bakery products with acceptable physical properties generally requires a high amount of fat. As the fat used in these products is often high in saturated fatty acids, the objective of this study was to evaluate beeswax (BW) containing oleogels for partial replacement of the shortening in gluten-free aerated products. Oleogels prepared with BW were cocrystallized with a commercial cake shortening in the laboratory scale crystallization unit. Then, the resulting blends were evaluated in the gluten-free cake formulations. When the BW oleogel was used alone, the overrun values of the batter samples decreased, indicating reduced air-holding ability. Product porosity and specific volume of the samples were also diminished with complete replacement of the shortening with BW oleogel. Nevertheless, 45%, 30%, and 15% replacement of the shortening with BW oleogel resulted in batter and baked product properties comparable to those of the control products. Rheological and textural measurements, microscopy, and bubble size distribution suggested that gradual replacement of shortening with oleogels may be an alternative method for a partial reduction of saturated fat without altering the physical properties of gluten-free aerated products.     

Interesterification of tea seed oil and its application in margarine production

Blends of hydrogenated and nonhydrogenated tea seed oil (Lahijan variety) (30:70, w/w) were chemically interesterified at 60, 90, and 120°C for 30, 60, and 90 min in the presence of 1% (w/w) NaOH. Physicochemical properties of the products were compared with those of the noninteresterified mixture. Statistical comparison of m.p., iodine values (IV), and solid fat contents (SFC) showed that the sample having the highest ranking was interesterified at 120°C for 30 min. The sample was used as a hardstock (40%), with liquid tea seed oil and sunflower oil (ratios of 100:0, 80:20, 60:40, 40:60, 20:80, and 0:100) as, a softstock (60%) for production of table magarine, and the properties of these margarines were compared with those of commercial ones. Samples E and D (ratio of 80:20 and 60:40 liquid tea seed oil/sunflower oil, respectively) had the lowest significant differences with commercial table margarine for physicochemical (m.p., IV, and SFC) and organoleptic characteristics, respectively. Generally, based on m.p. and SFC, margarines E and D were classified as soft margarine. The trans FA content of E, D, and commercial margarines were 1.8, 1.8, and 2.2%, respectively.     

Preparation and Characterization of a Zero-trans Margarine

Two 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.     

Preparation and Characterization of Virgin Olive Oil‐Beeswax Oleogel Emulsion Products

Virgin olive oil and beeswax were used to prepare four oleogel emulsions (EM1–EM4) through simultaneous oleogelation emulsification, and these oleogels were compared with breakfast margarine (BM). The melting temperatures of the oleogel emulsions ranged from 52.29 to 57.52 °C, while it was 40.36 °C for the BM sample. Similarly, the solid fat content (SFC) of the oleogel emulsions was between 3.57 and 3.68 % at 20 °C, and that of BM was 7.70 %. Except the EM3 sample, all oleogel emulsions exhibited mechanical stability. The firmness and stickiness values of the oleogel emulsion samples were lower than those of the BM sample, but they remained almost constant through 90 days of storage. Furthermore, the fine water droplets and needle‐like beeswax crystals within the continuous oil phase were stable during the storage. The X‐ray diffraction patterns of the samples revealed that the oleogel emulsions contain crystals similar to β′ polymorphs, characterized by a homogenous, smooth and fine texture. The presence of inter and intramolecular hydrogen bonds was proved by Fourier Transform Infrared (FT‐IR) measurements. The developed oleogel emulsions were found to be stable in terms of texture, color and oxidation during 90 days of storage. In conclusion, these oleogel emulsion products can be used as margarine/spread stocks.     

Rheological Properties of Sunflower Margarine

The consistency of margarine is affected by a number of different factors. The governing factors are particularly the formulation of the margarine fat and technology parameters of the processing. The effect of the margarine fat formulation on rheological properties of margarine made under constant conditions on a laboratory equipment was studied. In soft margarines to be used directly as spreads, their spreadability even at lower temperatures during the storage in refrigerator is of importance, which means that their rheological parameters (static and dynamic yield value, apparent viscosity) should be independent of temperature as little as possible in a temperature interval of 5 to 25°C. The experiments performed indicated that under the constant conditions of a laboratory preparation used, optimum rheological properties were achieved with samples prepared from a margarine fat with a composition of the 50–65% soft sunflower oil and 35–50% hardened sunflower oil 36°C.     

Trans-free margarine from highly saturated soybean oil

Highly saturated (HS) soybean oil (SBO), which contained 23.3% palmitic acid (C_16:0) and 20.0% stearic acid (C_18:0), was interesterified at 70°C in preparation for the processing of a trans-free margarine. High-performance liquid chromatography analysis of the triacylglycerides and analysis of the sn-2 fatty acid composition showed no further change after 10 min of interesterification. The interesterified HS SBO had a slip melting point of 34.5°C, compared with 9.5°C in the non-interesterified HS SBO, and increased melting and crystallization temperatures were found using differential scanning calorimetry. Analysis of solid-fat content by nuclear magnetic resonance revealed the presence of only a small amount of solids above 33°C. A 50:50 blend of interesterified HS SBO and SBO with a typical fatty acid composition was used to make the margarine. Compared to commercial soft-tub margarine, the maximal peak force on the texture analyzer of this blended margarine was about 2.3 times greater, the hardness about 2.6 times greater, and adhesiveness about 1.5 times greater. There were small but statistically significant differences (α=0.05) in the sensory properties of spreadability, graininess, and waxiness between the commercial and blended margarines at 4.5°C and, except for graininess, at 11.5°C. These very small differences suggest a potential use for HS SBO in margarine products.