Specialty oils and fats in margarines and low-fat spreads

Arellano, M.; Norton, Ian T.; Smith, Paul

doi:10.1016/b978-1-78242-376-8.00010-7

Cited by 20 publications

(20 citation statements)

References 70 publications

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“…Margarine on the other hand, is made from vegetable oils like sunflower, soybean and rape seed oil, mixed with other, harder fats (Freeman & Melnikov, ). Its principal constituents are unsaturated fatty acids (Arellano, Norton, & Smith, ). Variations of fat blend properties in combination with emulsifier mixes and water phase structurants allow a wide range of margarines/spreads to be produced with various fat contents (low–medium and high fat), textures (hard and soft), desired physical, and nutritional properties (Freeman & Melnikov, ) The number and size of crystals in margarine varies with the composition of the fat/oil source(s) and with its processing.…”

Section: Introductionmentioning

confidence: 99%

Sensory and analytical characterization of the “cool‐melting” perception of commercial spreads

Galindo-Cuspinera

Sousa

Knoop

2017

Journal of Texture Studies

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Butters, margarines and table spreads are water‐in‐oil emulsions. Melting characteristics of these products are important for flavor release and consumer acceptance. One characteristic that is believed to discriminate butters from margarines is a cooling sensation perceived in‐mouth while consuming these products. Here, we investigated different methods to characterize sensorically and analytically the “cool‐melting” properties of commercial butter and margarines. Our results show that butter indeed can be distinguished from margarines based on their “cool‐melting” properties. Furthermore, changes in enthalpy as measured through DSC and solid fat content are good predictors of the “cool‐melting” effect of spreads.Practical applicationsBy understanding the mechanisms of the “cool‐melting” perception of spreads, and linking them to analytical measurements, we can create an in‐vitro quantification method of “cool‐melting.” This method can eventually help directing product development to achieve the desire product profile and increase consumer acceptance and liking of margarines and low‐fat spread products. In this study we did not assess the impact of “cool‐melting” on consumer perception, which would be the next step in understanding the drivers of liking of spread products.

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Section: Introductionmentioning

confidence: 99%

Sensory and analytical characterization of the “cool‐melting” perception of commercial spreads

Galindo-Cuspinera

Sousa

Knoop

2017

Journal of Texture Studies

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“…The SFC of a fat blend measured at a given temperature is an important predictor of margarine firmness and melting behavior (Arellano et al, 2015). As part of the margarine development process, understanding the temperaturedependent SFC determined with an official method can provide a direct comparison with other fats.…”

Section: Sfc and Iso-solid Diagrammentioning

confidence: 99%

“…In margarine and shortening, β 0 crystals (with fingerprint dspacings at 3.8 and 4.2 Å) are desired due to their small crystal size, which confers mouthfeel and spreadability. The β polymorph, with d-spacings at 3.7, 3.9, and 4.6 Å, is not desired given its larger crystal size, which results in a coarse and grainy texture (Arellano et al, 2015). A strong short spacing at 4.36 Å has also been reported for the β 0 polymorph of palm oil and PS (Yap, deMan, & deMan, 1989).…”

Section: Polymorphismmentioning

confidence: 99%

“…For the production of margarine, a proper ratio of liquid oil and solid fat is needed to obtain required product characteristics such as spreadability and whippability (Arellano, Norton, & Smith, 2015). Modification strategies of the oil phase to improve margarine functionality and/or composition include blending, fractionation, hydrogenation, and interesterification (Gunstone, 2006).…”

Section: Introductionmentioning

confidence: 99%

“…Most fats used in processed foods can exist in one of three key fat crystal polymorphs, these being the α, β 0 , and β forms. The β 0 polymorph is most desired in margarine products due to its small crystal size, which results in a smooth mouthfeel and appropriate spreadability (Arellano et al, 2015).…”

Section: Introductionmentioning

confidence: 99%

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

Podchong

Sonwai

Rousseau

2018

J Americ Oil Chem Soc

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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 0 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. Keywords Margarine Á Blending Á Palm stearin Á Rice bran oil Á Crystallization J Am Oil Chem Soc (2018) 95: 433-445. J Am Oil Chem Soc (2018) 95: 433-445 TAG Profile The TAG composition of the RBO-FPS blends was analyzed using a Waters e2695 high performance liquid 434 J Am Oil Chem Soc J Am Oil Chem Soc (2018) 95: 433-445 435 J Am Oil Chem Soc J Am Oil Chem Soc (2018) 95: 433-445

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