Development of a zero <i>trans</i> margarine from soybean-based interesterified fats formulated using artificial neural networks

Abstract

The formulation of products with low levels of saturated <i>and trans</i> fatty acids is a new challenge for industries, and alternative raw materials have been studied. Artificial neural networks (ANNs) have been used for this process. The objective of the present study was to formulate blends, with the help of an ANN, using soybean-based interesterified fats for the production of a zero trans fat margarine similar to a margarine produced using a specific commercial fat. The software was trained with three raw materials to generate formulations with a solid fat content (SFC) and a melting point (MP) similar to specific commercial fats. The SFC, MP, fatty acid and triacylglycerol composition were determined for all ANN blends and commercial fats. Margarines were produced in a pilot plant and evaluated for consistency and stability under temperature cyclization. The ANN showed efficiency in to predict SFC and MP of the suggested formulations, although there were differences at low temperatures for the desired SFC. Differences in the consistency of the commercial fats and ANN blends were observed; however, the margarines produced in the pilot plant had a similar consistency. The margarine prepared with ANN formulation had a higher emulsion stability. Overall, the margarine produced with ANN formulation had characteristics very similar to margarine produced with the commercial fat, and the margarine with soybean-based fat contained reduced saturated and <i>trans</i> fat levels.<br><br>La formulación de productos con bajos niveles de ácidos grasos <i>trans</i> y saturados es el nuevo desafío para la indutria grasa, y nuevas materias primas alternativas están siendo estudiadas. Las redes neuronales artificiales (RNA) están siendo usadas para este proceso. El objectivo de este estudio fue formular mezclas para margarinas con la ayuda de una RNA, usando grasas interesterificadas de soja para producir margarinas cero <i>trans</i> con funcionalidad similar a las margarinas producidas comercialmente. El <i>software</i> fue entrenado con tres materias primas distintas para generar formulaciones con contenido de grasa solida (CGS) y punto de fusión (PF) similar al de grasas comerciales específicas. El CGS, PF, la composición en ácidos grasos y triglicéridos fueron determinadas para todas las formulaciones de la RNA y de las grasas comerciales. Las margarinas fueron producidas en planta piloto y se evaluó la consistencia y estabilidad por ciclización de temperatura. La RNA fue eficiente en predecir los CGS y PF de las fomulaciones sugeridas por ella, aunque hubo diferencias a bajas temperaturas para el CGS deseado. Se observaron diferencias en consistencia entre las grasas comerciales y mezclas de la RNA, sin embargo, las margarinas producidas en planta piloto mostraron una consistencia similar. La margarina producida con la formulación de la RNA presentó mayor estabilidad de emulsión. En general, la margarina producida con la formulación de la RNA tiene características muy similares a la margarina preparada con la grasa come...

Zero <em>trans</em> biscuits with soybean-based fats formulated using an artificial neural network

“…Garcia et al (2013) also showed that neural networks were highly efficient in predicting the solid fat content and the melting point of blends elaborated with soybean-based interesterified fats. Table 1 shows the theoretical fatty acid composition of the formulated blends, as well as the amounts of saturated, monounsaturated, polyunsaturated and trans fatty acids.…”

“…Moreover, the controversy about the effects of the consumption of trans fatty acids for human health represents a challenge, with companies being required to produce fats and shortenings with reduced formation of trans fatty acids (Garcia et al, 2013), healthier formulations that present the same functionality and economic viability, with a reduced amount of saturated fatty acids (Ribeiro et al, 2007;Dhaka et al, 2011;Doan et al, 2018).…”

“…As a result, the use of fats that derive solely from soybean would bring about economic advantages and less concerns about the availability of the product in the country. According to Garcia et al (2013), the success of the reduction or elimination of trans fatty acids can include the interesterification of soybean-based fats, which are abundant in Brazil.…”

Potential of Milk Fat to Structure Semisolid Lipidic Systems: A Review

“…To address the shortcomings of chemical interesterification, recent studies have reported the organogel technology as an unconventional method for structuring lipid bases of plant origin (Chaves, Barrera-Arellano, & Ribeiro, 2018;Garcia, Gandra, & Barrera-Arellano, 2013;Marangoni & Garti, 2011). Organogels are semi-solid systems, in which the oil phase is imprisoned by a self-sustained three-dimensional network of the structuring agent.…”

Effects of industrial sorbitan monolaurate on the crystallization and consistency of zero trans‐fat from soybeans

“…However, although many of the currently used raw materials do not contain TFAs, they are rich in saturated fatty acids. Saturated fatty acids are also considered detrimental to human health, as they are known to contribute to an increased risk of cardiovascular disease [1,2].…”