Submitted to: Food Technology
Publication Type: Other
Publication Acceptance Date: 12/15/2013
Publication Date: 12/15/2013
Citation: Hwang, H.-S. 2013. Prepare healthy margarine from organogels of plant wax, soybean oil. Food Technology. xx.Prepare healthy margarine from organogels of plant wax, soybean oil. The Free Library. 2013 Food Technology Intelligence, Inc. Available: http://www.thefreelibrary.com/ Prepare+healthy+margarine+from+organogels+of+plant+wax%2c+soybean+oil.-a0352494898
Technical Abstract: Organogels are gels made of a liquid organic phase within a three-dimensional, cross-linked network. In food applications, these materials can find use as delivery vehicles or as nutrients in vitamins and supplements, as well as crystalline fat alternatives in products. There has been an increasing number of reports about edible oil organogels as potential alternatives to solid fats containing trans fatty acids and a high content of saturated fatty acids. USDA-ARS scientists were able to successfully prepare margarine from organogels formed with plant wax and soybean oil. Their work is an important step in the development of organogels and trans fat free, low saturated fat margarine. Eventually, scientists may patent their technology. They are working with one food company and are open to other collaborations aimed at product development. First, organogels must be tested to determine if they are suitable for incorporation into margarine. There had been reports that an organogel with 12-hydroxystearic acid became deformed when it was mixed with an ingredient in margarine. The investigators evaluated sunflower wax, rice bran wax and candelilla wax for use in the organogel. Candelilla wax underwent phase separation after an emulsion was made using the formulation in this research. Rice bran wax showed relatively good firmness with the organogel, but had a dramatically lower firmness in a margarine sample. Sunflower wax showed the greatest firmness for use in an organogel. The firmness of the margarine sample containing 2% to 6% sunflower wax in soybean oil was similar to that of margarine containing 18% to 30% hydrogenated soybean oil in soybean oil. The firmness of a commercial spread could be achieved using about 2% sunflower wax. The firmness of commercial hard margarine could be achieved by using about 10% of sunflower wax in the margarine formulation. The dropping point and differential scanning calorimetry analyses, as well as the solid fat content of the margarine sample containing 2% to 6% sunflower wax indicated it had a higher melting point than commercial margarine and spreads. Essentially, the margarine prepared with about 2% sunflower wax may find use as a spread product containing no solid fat, and in which healthy soybean oil replaces 98% of the fat content.