Elsevier

Food Chemistry

Volume 71, Issue 2, November 2000, Pages 173-179
Food Chemistry

Physical and textural properties of an experimental table margarine prepared from lipase-catalysed transesterified palm stearin: palm kernel olein mixture during storage

https://doi.org/10.1016/S0308-8146(00)00084-4Get rights and content

Abstract

The storage performances of an experimental table margarine prepared from Rhizomucor miehei-catalysed transesterified palm stearin (PS): palm kernel olein (PKO) (40:60) mixture and a commercial margarine, stored at temperatures of 20 and 30°C were evaluated for their slip melting point (SMP), peroxide value (PV), cone penetrometry (CP), storage modulus (G′) and solid fat content (SFC). All samples showed acceptable PV levels after three months of storage. Cone penetrometric, SMP and SFC results indicated that generally the experimental samples were firmer than the commercial samples. Significant correlations were observed between SFC and penetration values (r=0.82; P<0.01). Interestingly, the storage modulus (G′) values and yield values of the samples also showed significant correlations (r=0.89; P<0.001).

Introduction

Margarine was originally developed in 1869 as an alternative to butter which was in short supply and expensive (Chrysam, 1996). The first margarines were made from animal fats, but today most margarines are formulated from vegetable oils. The product range now includes table margarines, bakery margarines, and specialised puff pastry margarines and has now been extended to various low calorie spreads which essentially contain much higher levels of water and lower levels of fat than those legally required in margarines.

Table margarines fall into two main types: packet margarines which are designed to be spreadable at ambient temperature, and tub margarines which are spreadable on removal from the refrigerator, at a temperature of 5–10°C. Typical solid fat content (SFC) curves for the two types show much lower SFC in the tub margarines. When packet margarines are intended for use in a tropical climate, with ambient temperatures around 30°C, higher solids contents are required (Rasid, Jaais, Yusoff & Elias, 1996).

With the availability of hydrogenated oils of various grades, the choice ingredients for blends with the desired solids content profiles is very large indeed. Individual manufacturers will usually base their choice on local availability and on price, as well as the technical consideration of a fine crystal structure to give the required spreadable character.

The rheological characteristics of finished margarine are expressed in terms such as consistency, texture, plasticity, hardness, structure and spreadability. Studies on the effect of storage conditions on the quality of retail margarine have a tendency to focus on the changes in the physical, chemical and rheological properties that occur during storage. The effect of storage on the sensory properties of the product also has great importance to the manufacturers, distributors and consumers.

In this study, margarines prepared using lipase-transesterified palm stearin: palm kernel olein (PS:PKO) feedstock (experimental margarine), and commercial margarine were stored at 20 and 30°C for 3 months and evaluated at regular intervals. One of the aims of this work was to maximise the use of palm stearin, which a cheaper fraction obtained from fractionation of palm oil. The minimum quantity of PS that is usually added to a standard table margarine formulation is 10% (Teah, 1982). To maximise the use of palm stearin, high levels of the fat (minimum 40%) were used in this work. The assumption is that, if a suitable table margarine formulation that is spreadable at room temperature can be obtained with a minimum of 40% PS, then we should expect to obtain softer products at lower percentages of PS in the blend. Testing techniques for evaluating the physical and textural properties of the experimental and commercial margarine included slip melting point (SMP), peroxide value (PV), penetrometry, solid fat content (SFC) and viscoelasticity.

Section snippets

Materials

Refined, bleached and deodorised hard palm stearin (PS) (slip melting point, 54.5°C) was obtained from Ngo Chew Hong Oils and Fat (M) Pte. Ltd., while palm kernel olein (PKO) was obtained from Southern Edible Oil (Malaysia) Ind. Pte. Ltd. The fats were stored at 4°C. Prior to use, palm stearin was melted at 60°C in the oven. R. miehei lipase (Lipozyme 1M60) was obtained in the immobilized form (moisture content: 2–3%) from Novo Nordisk Ind. (Copenhagen, Denmark).

Transesterification reaction

A minimum of 50 kg of R. miehei

Changes in slip melting point (SMP)

During SMP measurements, the sample temperature is raised and the solid fat melts. The progressive reduction of crystalline matter means that, at a certain temperature, the fat crystal network lacks sufficient cohesion to hold onto its matrix and becomes sufficiently soft until it suddenly rises (Rousseau, Hill & Marangoni, 1996). The temperature of a SMP usually corresponds to a stage of melting in which there is about 4% residual solid fat (Pocklington & Hautfenns, 1986).

Table 1 shows the SMP

Acknowledgements

The authors acknowledge the financial support received from the Malaysian Government through the IRPA programme (No: 03-02-04-0025) awarded to H.M. Ghazali.

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