Production of Margarines Rich in Unsaturated Fatty Acids Using Oxidative-stable Vitamin C-Loaded Oleogel

Abstract

jjocs greatly to fat intake in the diet due to their formulation of not less than 80％ (W/W) fat 7) . Margarine is produced to substitute the butter originally because the production cost of butter is very expensive in milk products. However, heart disease risk could have a significant reduction when vegetable oil-margarines replaced butter 8−10) . Then, margarine began to be popular with human beings. Lipid source of butter and margarines is animal lipid and the interesterified fat blends respectively. They all still contain high saturated fatty acid (SFA) or abundant trans-fatty acid (TFA) 11). However, TFA and SFA have been recognized as an important induction of cardiovascular disease, strokes and heart attacks 12,13) . Then, oleogel utilization in margarines is consistent with the healthy trend of food industry. The numerous researches proved that the textural, physical, thermal and sensory properties of oleogel was comparable to that of commercial butters, such as virgin olive oil-based organogels with 3％ sunflower wax (SW) /7％ beeswax (BW) 14), hazelnut oil-based oleogels prepared with 5％ SW/BW 15) and gelatin-oil emulsion gel formulated from rice bran oil (RBO) 16) .However, some ingredients in food formulation may have implications in the physical, thermal and sensory charac-Abstract: Vitamin C (VC)-loaded oleogel (VCOG) with corn oil and monoglyceride stearate was used to replace lipid phase of margarine completely. The oxidative stability of VCOG was evaluated at 60±1℃ in a lightproof oven for 18 days and the result showed that VCOG peroxide (> 6 days) and p-anisidine value (> 4 days) was significantly lower than that of bulk oil and VC-free oleogel (p < 0.05). Then, the margarine containing 79.70% VCOG (VCOGM) was in comparison with four commercial butter in sensory and physical characteristic. Results showed that firmness, solid fat content and trans fatty acid of VCOGM were in the lowest values while unsaturated fatty acid and adhesiveness of VCOGM was in the highest values. Furthermore, VCOGM presented the similar springiness, cohesiveness, gumminess, score appearance, texture, taste and overall impression to some/all commercial butters selected in this research (p > 0.05). These results implied that VC-loaded oleogel was an excellent alternative of lipid phase in margarine which confirmed by 55% "definitely buy" and 25% "try once-then decide".

An overview of structure engineering to tailor the functionality of monoglyceride oleogels

“…In several cases, the replacement of solid fat by MG oleogels has affected product textural properties, having a lower impact when partial substitutions were tested (Ferro et al, 2021;Mohanan et al, 2020;L. Li & Liu, 2019;Wang et al, 2021;Woern et al, 2021). Conversely, oleogel-based products exhibiting simi-lar or improved properties to those of control products have been reported in formulations with relatively low-fat content (∼11-20 wt%) and when the substitution was accompanied by changes in recipe formulas (Alejandre et al, 2019;Barbut et al, 2019;Giacomozzi et al, 2018;Palla et al, 2020;Zhao et al, 2020).…”

“…In fact, their use in different food systems has become the subject of much recent investigation. The potential of SMG oleogels as an ingredient to reduce saturated fats and eliminate trans fats by full or partial solid fat replacement has been studied in different food items, such as cakes, cookies, muffins, sweet bread, filling cream, margarine, chocolate spread, dark chocolate, and bologna sausage (Calligaris et al., 2013; Fayaz et al., 2017; Ferro et al., 2021; Giacomozzi et al., 2018; L. Li & Liu, 2019; Mohanan et al., 2020; Palla et al., 2020; Wang et al., 2021; Zhao et al., 2020). Moreover, oleogels formulated with MGs and additional gelators (e.g., EC, PS, and CW) have been tested in the elaboration of margarine, shortening, puff pastry, tart pastry, and meat‐based products (Alejandre et al., 2019; Barbut et al., 2019; Calligaris et al., 2021; Rodríguez‐Hernández et al., 2021; Sim et al., 2021; Woern et al., 2021).…”

“…The impact of reformulation on product quality depends on the recipe's fat content, the percentage of fat substituted by oleogel, the type and composition of the remaining ingredients (i.e., food matrix in which the oleogel is incorporated), and processing conditions (e.g., lamination, mixing, cooking). In several cases, the replacement of solid fat by MG oleogels has affected product textural properties, having a lower impact when partial substitutions were tested (Ferro et al., 2021; Mohanan et al., 2020; L. Li & Liu, 2019; Wang et al., 2021; Woern et al., 2021). Conversely, oleogel‐based products exhibiting similar or improved properties to those of control products have been reported in formulations with relatively low‐fat content (∼11–20 wt%) and when the substitution was accompanied by changes in recipe formulas (Alejandre et al., 2019; Barbut et al., 2019; Giacomozzi et al., 2018; Palla et al., 2020; Zhao et al., 2020).…”

Recent advances on food‐based applications of monoglyceride oleogels

“…Therefore, the incorporation of some antioxidant substances into MG oleogels could be used to improve their functionality, protect lipids from degradation, and extend their shelf life. An interesting oleogel structure improvement has been observed by loading vitamin C (VC) (a hydrosoluble compound) into an MG-corn oil oleogel, which was then used to formulate margarines (Wang et al, 2021). In comparison to free-VC oleogels and unstructured oil, VC-loaded oleogels had better oxidation stability.…”

“…MG oleogels have also been used to completely replace the lipid phase of margarine. For instance, a margarine formulated with an MG oleogel from corn oil enriched with vitamin C reached textural properties—springiness, cohesiveness, and gumminess—and consumer acceptability—score appearance, texture, taste, and overall impression—similar to those of some soft commercial butters (Wang et al, 2021). The oleogel‐based margarine had the lowest firmness, which was related to its reduced solid fat content (lower than 15%) caused by the high proportion of unsaturated FAs of corn oil and the low MG content in oleogel.…”