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ARS Home » Midwest Area » Peoria, Illinois » National Center for Agricultural Utilization Research » Functional Foods Research » Research » Publications at this Location » Publication #289803

Title: Properties of margarine and spread from wax-vegetable oil organogel

item Hwang, Hong-Sik
item Singh, Mukti
item Moser, Jill
item Bakota, Erica
item Kim, Sanghoon
item Liu, Sean

Submitted to: Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: 4/10/2013
Publication Date: 7/17/2013
Citation: Hwang, H., Singh, M., Winkler-Moser, J.K., Bakota, E.L., Kim, S., Liu, S.X. 2013. Properties of margarine and spread from wax-vegetable oil organogel [abstract]. Institute of Food Technologists.

Interpretive Summary:

Technical Abstract: Food products such as margarine and spread need solid fats for a desired texture and typically these solid fats contain high contents of saturated fats and trans-fats. In this research organogels formed by plant wax and soybean oil were utilized to produce trans-fat free margarine and spread. Based on the previous studies on their gelation abilities, sunflower wax, rice bran wax and candelilla wax were chosen for preparation of margarine samples with 80:20 (w/w) oil phase and water phase. Unlike the test results from organogels in which all three waxes showed relatively high firmnesses, only sunflower wax provided the desirable firmness of the margarine sample. Rice bran wax could not give a sufficient firmness when incorporated in the margarine sample and candelilla wax showed phase separation under the given emulsification conditions. The margarine sample containing 2-4% sunflower wax in soybean oil could achieve the firmness of the margarine containing about 18-25% hydrogenated soybean oil. The firmness of commercial spreads could be achieved with 1-2% of sunflower wax in the oil phase of the margarine sample.