MARGARINE | Dietary Importance

D.H. Morris , M. Vaisey-Genser , in Encyclopedia of Food Sciences and Nutrition (2d Edition), 2003

Function of Margarine in the Nutrition

Margarine is recognized by health professionals and consumers alike as a healthy tabular array spread and a cheaper culling to butter for apply in cooking and in nutrient training. Margarine makes an of import nutritional contribution to the diet by existence a source of ane or more essential fat-soluble vitamins such as vitamins A and/or D and by being depression in saturated fatty. Margarine is cholesterol-free. Newer margarine products are too low in trans fatty acids and in some cases are reduced in fatty and energy. Some margarines can also be classified as a functional food, considering they are enriched with constitute sterol or stanol esters that have been shown to lower claret cholesterol levels. Its price, gustation, spreadability, and convenience have fabricated margarine a dietary staple in many countries effectually the globe.

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MARGARINE | Types and Properties

M. Vaisey-Genser , in Encyclopedia of Food Sciences and Nutrition (Second Edition), 2003

Groundwork

Margarine was invented in French republic by Hippolyte Mèges-Mouries in response to Napoleon III'south call for a inexpensive alternative to butter for French workers and for his armies in the Franco-Prussian war. The first margarine, consisting of beef tallow churned with milk, was patented in 1869. Dutch entrepreneurs at Jurgens & Co., an established butter trader, purchased the margarine patent and popularized its utilise. Margarine product was express by the availability of beef tallow until 1902 when Wilhelm Normann in Germany patented a process to harden oils by hydrogenation. This greatly expanded the market place opportunities for vegetable oils and the availability of margarine. ( Run into VEGETABLE OILS | Oil Production and Processing.)

Past its centennial in 1969, margarine production in parts of Europe and in the U.s. began to rival that of butter. By 2000, margarine had become the table spread of choice for many people for reasons of either health or economics. Where this is the case, it also serves as a versatile fat in the domicile and in the food-service industry for preparing pan-fried foods, sauces, and baker appurtenances. This review considers the patterns of margarine consumption, the types of margarine available at the beginning of the twenty-first century, the physical structure of margarine, and its functionality, that is, its concrete and sensory properties and their stability.

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LOW-FAT FOODS | Low-fatty Spreads

J. Dostálová , in Encyclopedia of Food Sciences and Nutrition (2d Edition), 2003

Brief History

Margarine, which was developed in France in 1869, must contain a minimum of lxxx% fat. Wellness concerns have led to the development of many low-fat spread products, which have lower energy content. Some interesting data from the history of margarine with lower fatty content are as follows:

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Diet margarine, containing half the calories of regular margarine, was introduced in 1964 in the USA. The Us Food and Drug Assistants (FDA) questioned the legality of the product simply lost an ensuing courtroom instance, which confirmed diet margarine as a table-spread product. (Come across MARGARINE | Types and Properties; MARGARINE | Methods of Manufacture.)

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A production containing 60% fat was introduced in 1975 that could not be identified as either margarine, every bit it did not comprise fourscore% fat, or diet margarine, which must comprise 40% fat or half the calories of a regular margarine.

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In 1981 margarine butter blends containing as much as 40% to every bit little as 5% butter were introduced by several margarine and butter processors. Some were in the depression-fat class. These premium products, priced betwixt butter and margarine, had a more characteristic butter season, merely improved spreadability and the health benefits of margarine.

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Lower-fatty-content spreads of less than 20% fat were introduced in 1989.

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In the 1990s, depression-fat spreads containing plant sterols which decrease cholesterol level in human blood serum were developed.

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Spreads, which ranged from zip to 68% fat, and were free of trans fatty acids, were introduced in 1997. (See EMULSIFIERS | Organic Emulsifiers; EMULSIFIERS | Phosphates equally Meat Emulsion Stabilizers; FATTY ACIDS | Properties.)

Statistical data in the western countries identify the shift in consumer table-spread popularity to low-fat spreads. The spread market share increased, for example, in the USA from less than 5% in 1976 to more than 74% in 1995. In the European Wedlock, 75–80% of commercial spreads in 1985 contained 80% fat. By 1993, 75–80% of spreads marketed contained 40% fat.

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Lipids Basics: Fats and Oils in Foods and Health

Jacqueline B. Marcus MS, RD, LD, CNS, FADA , in Culinary Nutrition, 2013

Margarine

Margarine was invented past a French chemist in 1869, when fats and oils were deficient in Western Europe. It was originally an extract from animal fat, but today margarine is by and large made from vegetable oils, including corn, cottonseed, safflower, soy and sunflower.

Today, margarine comes in many forms, from a hardened stick that resembles a stick of butter to a diversity of softened products in tubs and other containers. 1 tablespoon of stick margarine contains well-nigh 100 calories per tablespoon, 11 to 12 grams of total fat, 2 to 3 grams of saturated fat, 3 to 4 grams of polyunsaturated fatty, v to 6 grams of monounsaturated fat and no cholesterol. It may exist fortified with vitamins A and E and omega-iii (EPA) fatty acids.

As seen, most of the fat in margarine is from polyunsaturated and monounsaturated fatty acids, which vary according to the oils that are used in their product. While margarine has less saturated fatty acids than butter, it does not have the healthy saturated fatty acids, butyric acid and myristic acid, that butter does.

Margarines are chemically created during hydrogenation which, until January 1, 2006, relied upon trans fats to solidify their vegetable oils. Food companies accept been exploring options for replacing trans fat in partially hydrogenated margarine.

Generally, the more solid the margarine, the more hydrogenated fat it contains, and the softer or more liquified the margarine, the less hydrogenated fat. Partially hydrogenated margarine tends to have more h2o or liquid vegetable oil. A growing number of tub and liquid margarines with varying amounts of partially hydrogenated vegetable oil are available.

The FDA has established a standard of identity for a product to be called "margarine." Margarine must comprise not less than 80 percentage edible fat of animal or vegetable origin; water, dairy milk or milk products; suitable edible protein; and vitamin A [49].

Some vegetable oil spreads that do not qualify to be called margarine contain phytosterols , natural establish compounds that act like sterols in the trunk. Phytosterols have been shown to reduce LDL cholesterol when they are consumed in the recommended amounts on the food label [50,51].

Today many margarine products contain less total fat, saturated fatty and no trans fatty every bit compared to earlier margarines. These changes take occurred in response to consumer and health professional demand to reformulate products that are reduced in total fatty, saturated fat, trans fat and calories.

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SUNFLOWER OIL

F.J. Sánchez-Muniz , C. Cuesta , in Encyclopedia of Food Sciences and Nutrition (Second Edition), 2003

Oleochemistry

Margarines

Margarines were originally obtained from lard and other fat sources, and were widely consumed through the world until the 1970s and 1980s. Notwithstanding the clan of saturated fats with coronary centre disease led to the development of new margarine products of vegetable origin. These new margarines, with high-polyunsaturated-fatty-acrid content, include soft margarines and diet spreads. Sunflower oil is one of the oils employed in the formulation of fat blends to achieve an acceptable product. Typical fat blends for margarines are shown in Table 5.

Tabular array 5. Fat blends for polyunsaturated fatty acid margarines

PUFA 1(%) PUFA 2(%)
Hydrogenated vegetable oil (melting point 55   °C) 5
Hydrogenated vegetable oil (melting point 46–48   °C) xx
Hydrogenated vegetable oil (melting signal forty   °C) 15
Sunflower oil lxxx 80

PUFA, polyunsaturated fatty acids.

In margarines the level of polyunsaturated fatty acids should not be less than 45% of cis, cis linoleic acrid or less than 50% of full polyunsaturated fat acids; the sum of saturated fat acids and trans fat acids should not exceed 25% and the level of cholesterol should not exceed 15   mg   kg−one. Considering these facts, in order to reach 45–50% in polyunsaturated fatty acids, it will be necessary to use 70–80% sunflower seed or soybean oils.

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Consumer and Industrial Margarines

Ahmad Moustafa , in Practical Handbook of Soybean Processing and Utilization, 1995

Publisher Summary

Margarine is an engineered product invented in 1869 considering of a butter shortage in Europe. Its evolution to a highly accepted spread is a prime case of technological advocacy made through the combined efforts of food technologists, oil chemists, nutritionists, and chemical engineers. Margarine has taken its place worldwide as an excellent nutritive nutrient because information technology is a concentrated source of food energy, it can be a compatible supplement of vitamins A and D, it can be a source of polyunsaturated essential fat acids, information technology contributes satiety, it contributes flavory season, and it has complementary furnishings on other foods. This chapter discusses the consumer and industrial margarines. Margarine is neither an imitation of, nor a substitute for, butter, even though the spread is fabricated from naturally occurring products and possesses all the concrete, sensory, and nutritional attributes of butter. It is also fair to say that margarine is a mature food product in demand past consumers worldwide. Margarine is manufactured in different varieties and styles and is priced within the means of nigh potential consumers.

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Lipid emulsifiers and surfactants in dairy and baker products

H.Grand. Premlal Ranjith , U. Wijewardene , in Modifying Lipids for Use in Food, 2006

Margarine manufacture

Margarine like butter is a Westward/O emulsion. The fat phase is important in determining the physical properties of margarine, especially its structure, consistency and plasticity which depend on the melting behaviour of the component triacylglycerols, the solid fat content at any given temperature, the distribution of solid fats over a temperature range and the polymorphic modification or crystal habit of the fatty composition.

An of import concrete attribute of margarines is that they are spreadable even when first lifted out of a fridge. A harder margarine is used in the bakery industry and a all the same harder margarine with a high melting signal is used in puff pastry to facilitate rolling into the dough.

A broad range of country animal, marine and vegetable fats and oils have been used in margarine manufacture. Olive oil, high in oleic acid, is used in making a healthy version of margarine, although in some cases flavour reversion due to autoxidation of linolenate is possible. This applies to margarine containing significant proportion of linolenate originating from soybean oil, marine oil and olive oil. Nowadays vegetable oils with big amount of polyunsaturated linoleic acid are widely used in soft margarine manufacture. The desired properties of margarine are achieved by using a blend of fats or by modification of fat. Hydrogenation is the most important way of modifying the fat and thereby raising its melting point. Blending of fats and oils is also used to achieve the required consistency of the stop product. The aqueous phase of margarine was originally skim milk, although water itself could be used and commonly a 'milk' consisting of h2o and a source of dry protein is employed. This latter may be skim milk powder or whey products.

Mono- and diacylglycerols of fatty acids at levels of 0.ane–0.iii %, usually in combination with lecithin at a level of near 0.1 %, are used to stabilize the emulsions. Lecithin encourages the reversion of the Due west/O emulsion to O/W emulsion nether the shear forces occurring during chewing. The O/Due west emulsions enhance release of flavor compounds. The fats and oil used in margarine manufacture should exist bland and accept no event on the flavour of the last product. The flavours used in margarine manufacture are derived from butter. Salt is added to enhance the flavour and to utilize an anti-microbial effect. Margarine is generally fortified with vitamin A or vitamins A and D. Colourings such as β-carotene and palm oil concentrate are added to enhance the natural colour.

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Analytical Methods | Microscopy (Microstructure of Milk Constituents and Products)

M. Auty , in Encyclopedia of Dairy Sciences (Second Edition), 2011

Dairy Spreads

Margarine and butter contain ∼20% water, which is present every bit finely dispersed droplets 0.v–10 μm in bore. The structural properties of these products are largely governed by the continuous fat phase. SEM and CSLM studies of margarine prove that the fat phase consists of a network structure of pocket-sized, interconnected fat crystals and sail-like crystal aggregates. Butter has a more complex microstructure, comprising oil globules, globular butterfat crystals, isolated needle-like crystals, and interglobular fat ( Figure 12 ). These differences are reflected in functional properties, such as hardness, mouthfeel, and emulsion stability. Product softening or plasticity is higher for margarine than butter, virtually likely due to the higher number of intercrystalline bonds present in margarine.

Effigy 12. Confocal scanning light amplification by stimulated emission of radiation micrograph of butter. Fat was labeled with Nile red. Solid fat crystals appear as fine dark lines (arrow) and water aerosol as dark circles (West). Scale   =   10   μm.

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Soybean Oil Crystallization and Fractionation

R.D. O'Brien , in Practical Handbook of Soybean Processing and Utilization, 1995

Soft Tub Margarine Processing

Soft tub margarine crystallization more closely resembles shortening chilling than the crystallization process of stick table-course margarine or even of the bulk margarines, except for a spooky unit of measurement temperature like that used with the stick product (ten°C or fifty°F). Gas is incorporated in these margarines at 4 to 8% for the regular production and thirty to 35% for the whipped tub margarines. These products are besides filled at high pressures, as is shortening, to help achieve a smooth consistency. Tempering of both the stick and tub margarines is at refrigerator temperatures, iv°C (xl°F), rather than the higher 29°C (85°F) utilized for shortening and majority margarines (run into Chapter 19).

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Volume 1

Dongming Tang , in Encyclopedia of Nutrient Chemical science, 2019

Trans Free Hardstocks for Margarine

Margarine is h2o-in-oil emulsion, where finely dispersed water aerosol and liquid oil are immobilized by the hardstock fat crystal network. The melting behavior of the hardstock used in margarine is extremely important to the quality and sensory perception of the product, because margarine must remain house at refrigerating temperature, spreadable at room temperature (10–20  °C), and cook completely at body temperature (>35   °C). in improver to the requirement of its melting profile, β′ form of the hardstock fatty crystals is preferred in margarine since the needle-like shape and smaller crystal size of β′ fat crystals requite margarine polish texture. PHO has been widely used for margarine production; however, the recognized health risk of trans fatty acid and saturated fatty acids has led to active research and development piece of work on trans-free and lower-saturated fatty acrid hardstock for margarine.

Margarine manufacturers accept suggested that triglycerides with "Hsingle bondUsingle bondH" structure grade stable β′- crystals thus give smooth texture to margarine (Elliott et al., 1999; Floeter et al., 2004), where H is C16 – C24 saturated fatty acids, U is unsaturated C18 fat acids. Hardstock triglycerides with "K2M" construction have been reported to give desired texture to margarine also, where One thousand is C16 – C22 fat acids and M is C12 – Cfourteen fatty acids (Sahasranamam, 2005).

In order to achieve the desired triglyceride composition and nutritional limerick of the hardstock, margarine manufacturers either alloy natural, unmodified vegetable oils, or modify the chemical structure of hardstock fats through hydrogenation, fractionation, and interestification of a mixture of fats and oils containing high level of mono- and PUFA (poly-unsaturated fatty acids). Palm oil fractions are the almost used oil in margarine product, particularly palm stearin has been widely used in blending and interestification with other liquid oils to produce trans-free and high PUFA margarine oils. For example, a typical trans-free fat alloy for a table margarine may incorporate palm stearin, palm kernel olein, and sunflower seed oil in the ratio of 60:20:twenty (Yusoff and Dian, 1995), or alternatively palm oil, palm olein and canola oil in the ratio of 57:23:20 (Yusoff et al., 1998). Thanks to its brusque chain lauric acrid content, palm kernel oil is fantabulous for industrial type margarines due to its enhanced creaming properties and preferred fat crystallization backdrop (Yusoff and Dian, 1995). In addition to palm oil, some specialty oils such as Allanblackia oil and Pentadesma oil have been used in margarine production likewise. Allanblackia oil and Pentadesma oil contains 60% - 80%, and 48% SOS (stearin-olein-stearin) triglycerides separately (Arellano et al., 2015; Floeter et al., 2006). The high level of high melting SOS triglyceride makes both oils perfect hardstock for margarine production, where both oils are either fractionated or use as a natural oil, and blended with other liquid oil. The high content of similar mixed fatty acids triglycerides such as SOS also increases the intersolubility of triglycerides and formation of mixed fat crystals, thus give smaller fat crystal size, uniformly dispersed fat crystal networks, enhanced emulsion stability and a smooth texture.

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