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Physical and Sensory Attributes of a trans ‐Free Spread Formulated with a Blend Containing a Structured Lipid, Palm Mid‐Fraction, and Cottonseed Oil
Author(s) -
Lumor Stephen E.,
PinaRodriguez Ashanty M.,
Shewfelt Robert L.,
Akoh Casimir C.
Publication year - 2010
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/s11746-009-1470-8
Subject(s) - syneresis , food science , chemistry , stearic acid , cottonseed , spreadability , cottonseed oil , fatty acid , canola , fraction (chemistry) , sensory analysis , organic chemistry
Physical and sensory attributes of an experimental trans ‐free margarine spread (MG‐X) and two commercial margarine spreads (MG‐A and MG‐B) were studied. The trans ‐free margarine spread was formulated with a blend containing a structured lipid (SL) synthesized by reacting canola oil with 40% stearic acid (w/w), palm mid‐fraction (PMF), and cottonseed oil (CTO). No trans fatty acids were detected in MG‐X, whereas the trans fatty acid contents of MG‐A and MG‐B were 0.3 and 3.7% (w/w), respectively. MG‐X was considerably firmer than MG‐A and MG‐B, less cohesive, and its adhesiveness was intermediate between those of MG‐A and MG‐B. MG‐X’s stability to syneresis was also intermediate between those of MG‐A and MG‐B. Sensory evaluation showed that MG‐X was comparable to MG‐A in terms of spreadability and texture only, but was significantly different from MG‐B in all attributes.