Study On The Characteristics Of Healthy Margarine

In China, the consumption of margarine increased year by year. However, the based oil of margarine is partially hydrogenated vegetable oil which contains large amounts of trans-fatty acids, increasing risk of heart disease and metabolic syndrome. In this study, healthy margarine were fabricated from vegetable oil A and B containing zero-trans fat. Besides, phytosterol and phytosterol ester were added to reduce the absorption of cholesterol. The best formulation of this margarine was determined by studying the effect of based oil formulation, phytosterol and phytosterol ester, emulsifier and thickeners on the physical properties of emulsification system.Compared to the slow cooling crystallization at 25℃, it was found that the fast cooling crystallization at-18℃could result in a formation of small, uniform crystal in the microstructure of based oil. In addition, the effect of saturated fatty acid content on the microstructure, SFC, DSC of the based oil was studied, and the result revealed that based oil with 30% SFA was more suitable for spread margarine, based oil with 20% SFA was more appropriate for soft margarine, and the based oil with 25% SFA was moderate.Extraction method of additional phytosterol A content in oil mixture had been determined by high performance liquid chromatography (HPLC). The extraction conditions of phytosterol A in the mixed oil were optimized as following:the extraction times of 4 times, the centrifugal speed of 2000 rpm, the saponification temperature at 80℃ for 3.5 h. The recovery and RSD of the additional phytosterol A in oil mixture were obtained 94.32%-97.57% and 1.70%, respectively.The effects of phytosterol and phytosterol ester, emulsifiers and thickeners on the physical properties, including the microstructure, interfacial tension, textural properties and sensory evaluation of margarine were studied and the formulation of margarine was confirmed. Finally, storage experiments of this margarine were carried out at a storage temperature of 5℃ and 25℃. Result showed that crystals transformed very quickly from β to β’during 8 weeks at 25℃, with great varied textural properties and sensory properties. On the contrary, crystals transformed slowly at 5℃, with stable textural properties, lustrous surface, good mouth-solubility, non-granular sensation, non-moisture overflow and acceptable acid value and peroxide value according to the GB, approximately meeting the basic requirements of a commercially spread margarine.