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CLA‐Rich Soy Oil Margarine Production and Characterization
Author(s) -
Shah Utkarsh,
Patel Ashok R.,
Van de Walle Davy,
Rajarethinem Pravin S.,
Proctor Andrew,
Dewettinck Koen
Publication year - 2014
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/s11746-013-2363-4
Subject(s) - food science , rheology , soy protein , soybean oil , conjugated linoleic acid , chemistry , linoleic acid , materials science , fatty acid , organic chemistry , composite material
A heterogeneous catalysis method to produce 20 % conjugated linoleic acid (CLA)‐rich food‐grade soy oil in 2 h without solvents or gases was recently developed. The objective of this study was to produce and characterize CLA‐rich soy oil margarine relative to a soy oil control and commercial margarine. CLA‐rich soy oil was used to prepare margarine. The samples were characterized for firmness, rheology, thermal behavior, solid fat content (SFC) and microstructure and compared with a soy oil control and commercial margarine. The CLA‐rich oil margarine firmness and rheological properties were similar to commercial margarine and provided a better texture relative to the soy oil control margarine. However, SFC, droplet size distribution and melting behavior of CLA‐rich oil margarine were similar to control soy oil margarine and dissimilar to the commercial product. This suggests that hardness and rheological properties of margarine are not solely dependent on SFC and melting behavior. Lipid composition, polymorphism and microstructure differences in CLA‐rich oil margarine may play an important role on the texture and rheological properties. A 7‐g typical serving of the CLA‐rich oil margarine will provide 0.6 g CLA. Thus five servings will provide 3.2 g/day of CLA and 185 calories/day, which is well within the maximum recommended 700–980 fat calories/day.