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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 #303706

Title: Margarine and spread products with oils rich in polyunsaturated fatty acid – organogel approach

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

Submitted to: Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: 8/6/2014
Publication Date: 8/9/2014
Citation: Hwang, H., Singh, M., Winkler-Moser, J.K., Bakota, E.L., Liu, S.X. 2014. Margarine and spread products with oils rich in polyunsaturated fatty acid – organogel approach [abstract]. US-Korea Conference.

Interpretive Summary:

Technical Abstract: Organogels have drawn increasing interest as alternatives to trans fatty acids and saturated fatty acids-containing hardstocks used in structured food products such as margarine, spread and shortening. In this research, organogels formed by plant wax and vegetable oil were evaluated in an actual margarine formulation. In the initial study, three plant waxes, sunflower wax, rice bran wax and candelilla wax were evaluated as organogelator and it was found that sunflower wax showed the most promising properties. Firmness of the margarine containing 2-6% sunflower wax in soybean oil was similar to that of margarine containing 18-30% hydrogenated soybean oil in soybean oil. The firmness of commercial spread could be achieved with about 2% sunflower wax and that of commercial margarine could be achieved with about 10% of sunflower wax in the margarine formulation. Twelve more healthy plant oils were tested in this formulation and effects of the fatty acid composition and polar compounds in oil on the firmness of margarine were studied. Dropping point, DSC and solid fat content of the new margarine were also measured. This study showed that healthy oils with high contents of polyunsaturated fatty acids could be unitized for healthy margarine and spread products.