CLA‐Rich Soy Oil Margarine Production and Characterization

Abstract

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.

CLA‐Rich Soy Oil Shortening Production and Characterization

“…It was proposed that the industrial process (involving a controlled temperature-time profile) used to produce Crisco created a harder product without adding additional solid fats. Shah et al [14] came to a similar conclusion when comparing CLArich margarine with commercially available margarine: the commercial margarine had similar rheological properties to CLA-rich margarine but had a lower SFC. Therefore, the textural characteristics of the samples were not influenced by SFC alone but also by the crystal types and network structures formed when the fats are crystallized [18].…”

“…These differences were attributed to greater intermolecular hydrophobic interaction forces of the CLA conjugated double bonds in the transtrans fatty acids of CLARSO. A CLA-rich margarine was subsequently developed by Shah et al [14] and it was found that the CLA-rich margarine was firmer, better able to withstand deformation by stress, and had a higher solid fat content (SFC) than the soy oil margarine. It also had comparable physical properties to commercial margarine.…”

Response Surface Optimization of a Solvent Free Production of <i>cis</i>-9, <i>trans</i>-11 and <i>trans</i>-10, <i>cis</i>-12 Isomers of Conjugated Linoleic Acid Using High Linoleic Sunflower Oil

“…A 100-m highly polar SP 2560 fused silica capillary column coated with 100% cyanopropyl (100 m, 0.25 mm I.D., 0.20 μm film thickness; Supelco Inc., Bellefonte, PA) was used to provide a good resolution of the fatty acids and especially the CLA isomers. The mass percentage of each FAMEs including the CFAMEs was measured following Equation (1). The total CLAMEs (T CLAMEs ; % w/w) and the production yield of the total CLAMEs (Y TCLAMEs ; % w/w) were calculated using…”

“…The most beneficial CLA isomers participate with biological performance are 9c11t-C18:2 and 10t12c-C18:2 [1] [2].…”

“…Despite CLA exists at levels of 0.3% -0.8% (w/w) of the fat in beef and dairy products of the ruminants, this negligible level cannot provide the recommended 3 -3.4 g of CLA per day that is necessary to produce the desired physiological effects [1]. Furthermore, the high consumption of such natural resources is not recommended due to intake of undesirable amounts of saturated fats and cholesterol.…”