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The Production of an Experimental Table Margarine Enriched with Conjugated Linoleic Acid (CLA): Physical Properties
Author(s) -
Goli Sayed Amir Hossein,
Sahri Miskandar Mat,
Kadivar Mahdi,
Keramat Javad
Publication year - 2009
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/s11746-009-1362-y
Subject(s) - conjugated linoleic acid , food science , chemistry , linoleic acid , biochemistry , fatty acid
Even though conjugated linoleic acid (CLA) is known to have some beneficial effects on the human body, its consumption has decreased over the past 20 years due to the replacement of animal fats by vegetable oils. In this study, using the structured lipid (SL) containing CLA, an experimental table margarine enriched with CLA was produced and stored for 3 months at two temperatures prior to performing the relevant analyses. The GC results showed that the margarine fat had 10.6% CLA. The solid fat content was the highest in week 0 in all samples, which then decreased during storage but the hardness increased. An increment in dropping point was also observed in the samples. In week 0, all the samples had the β′ crystal as the predominant crystal form but a crystal transformation from β′ to β was observed during storage.