Storage stability of margarines produced from enzymatically interesterified fats compared to those prepared by conventional methods – Chemical properties

Zhang, Hong; Jacobsen, Charlotte; Pedersen, Lars‐Flemming; Christensen, Morten Würtz; Adler‐Nissen, Jens

doi:10.1002/ejlt.200500305

Cited by 19 publications

(18 citation statements)

References 16 publications

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“…18 In one study, 19 four different margarines were stored at room and fridge temperatures and the PV was monitored. Clearly, CBT is much more yellow than HO oleogels.…”

Section: Resultsmentioning

confidence: 99%

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Oleogels as spreadable fat and butter alternatives: sensory description and consumer perception

Yılmaz

Öğütçü

2015

RSC Adv.

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Table spreads are one of the fundamental ingredients of human diets. Generally, butter and margarine are the most preferred spread products among others. Moreover, these products have some disadvantages such as high saturated fatty acids contents and the presence of trans fatty acids. In this study, virgin olive oil and hazelnut oil oleogels were prepared with beeswax and sunflower wax, while the hazelnut oil oleogels were aromatized with diacetyl. For the reason stated above, the first purpose of this study was to test the sensory properties and consumer acceptance of virgin olive oil when prepared as a spreadable fat in oleogel form. The second purpose was to determine how the hazelnut oil oleogels would be received as a butter alternative by the sensory and consumer tests as well. The results revealed that both types of oleogels are structurally and thermally suitable as alternative products. For the first time in the literature, these oleogels were described by a panel with thirteen sensory definition terms (hardness, spreadability, liquefaction, grassy, milky, rancid, fatty, sweet, salty, waxy, grittiness, cooling and mouth coating). Hedonic attributes (appearance, odor, flavor, spreadability) tested by the consumers proved that these oleogel products have potential as spread and/or butter alternatives. In the consumer survey study, one of the striking results indicated that more than 50% of the consumers would buy or try once, then decide to buy the oleogel products. In conclusion, these oleogels can be used as spreads or butter alternatives.

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“…18 In one study, 19 four different margarines were stored at room and fridge temperatures and the PV was monitored. Clearly, CBT is much more yellow than HO oleogels.…”

Section: Resultsmentioning

confidence: 99%

“…Clearly, CBT is much more yellow than HO oleogels. 19 The combustion calorie values were also measured. VOO oleogels were greener than CBM, respectively, due to the natural greenish color of the virgin olive oil.…”

Section: Resultsmentioning

confidence: 99%

Oleogels as spreadable fat and butter alternatives: sensory description and consumer perception

Yılmaz

Öğütçü

2015

RSC Adv.

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“…La décomposition des hydroperoxydes génère un mélange complexe de volatils à l'origine de l'altération de l'odeur des produits. Dans les études sensorielles appliquées aux huiles ou corps gras mais aussi aux viandes et produits céréaliers, le terme rance est couramment éva-lué comme descripteur de l'oxydation lipidique [20,21]. L'information recueillie renseigne alors sur une odeur globale associée au vieillissement du produit mais n'informe en rien de l'évolution qualitative de cette odeur.…”

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Approche physico-chimique et sensorielle de l’oxydation des lipides en émulsions

Villière

Génot

2006

OCL

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“…This by itself could be expected to improve oxidative stability of the resulting fats but it is normally the case that additional anti-oxidants are added which may blur this distinction. However, some studies have reported lower PVs and better colour for margarines produced with enzymatically modified fats 15 and no observations of poorer quality have been recorded.…”

Section: Practical Operation Of Eiementioning

confidence: 99%

Lipases for the Production of Food Components

Cowan

2009

Enzymes in Food Technology

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One of the first attempts to summarize the then current knowledge of the industrial application of enzymes was made by Godfrey and Reichelt in 1983. 1 This book contained contributions from industrial, academic and government writers and was widely recognized as a major contribution to disseminating enzyme knowledge. Comprehensive though this volume was, the amount of space allocated to lipases was one of the smallest and only one lipase from calf stomach was listed in the appendix of enzyme types. At that time, the main recognized application was in the dairy industry for the accelerated ripening of cheese and production of high-intensity cheese flavours.However, within a very short time frame the number of actual and potential lipase applications had increased vastly and within 10 years it had grown to include both food-related and technical applications. The reason for this explosion in applications can be seen to be a result of a number of different discoveries in enzyme biochemistry, linked with new production technologies and significant research resources being applied by the lipase producing and using companies.The first enzyme applications were in the field of flavour generation and used the hydrolytic action of the lipase to generate free fatty acids that increased the 'cheesy' flavour of milk products. Short chain fatty acids from milk liberated by starter culture lipases were known to be involved in the natural ripening of some cheese types and the cheese makers tried to mimic this process. However, this application was limited in potential due to the relatively small amount produced of this cheese type. In 1984, however, Zaks and Klibanov 2 demonstrated that enzymes could function in micro aqueous environments, indicating the possibility that lipases could function in non-aqueous systems. Synthesis reactions, in which hydrolysis is reversed, became possible and opened up a new research area into lipase function.Within this sector, one of the first products were specific fats (cocoa butter equivalents) as described by Coleman and Macrae 3 and Matsuo et al. 4 They utilized an immobilized lipase to exchange fatty acids on a triglyceride with the desired ones, to produce a cocoa butter-like fat. Macrae 5 describes the use of a lipase product absorbed onto a kieselguhr matrix to convert a mixture of palm mid fraction and stearic acid into a cocoa butter equivalent (CBE)-like product containing increased levels of the desired triglycerides, 1(3)-palmityl-3(1)-stearyl-2-monooleine (POSt) and 1,3-distearyl-2-monooleine (StOSt). The immobilized lipase was prepared by making a slurry of the enzyme with kieselguhr and then adding a solvent such as acetone or an alcohol (ethanol or methanol) to precipitate the enzyme onto the inorganic Enz y mes in Food Technology , Second edition Edited by Robert J. Whitehurst and Maarten van Oort

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Storage stability of margarines produced from enzymatically interesterified fats compared to those prepared by conventional methods – Chemical properties

Cited by 19 publications

References 16 publications

Oleogels as spreadable fat and butter alternatives: sensory description and consumer perception

Oleogels as spreadable fat and butter alternatives: sensory description and consumer perception

Approche physico-chimique et sensorielle de l’oxydation des lipides en émulsions

Lipases for the Production of Food Components

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