Development of soft margarine from modified fatty acid profile and low trans fatty acids at margarine plant

Tuesday, May 2, 2023

2:30 PM – 2:50 PM MDT

Room: 403

Presenting Author(s)

Teerasak Punvichai

Fat and Oil Technology /PhD Chemical engineering and process engineering
Prince of Songkla University
Suratthani, Surat Thani, Thailand

Co-Author(s)

JP

Jantarat Pipakdee

Fat and Oil Technology/Antioxidants
Prince of Songkla University
Suratthani, Surat Thani, Thailand
Ac

Anawin chanasriphum

Fat and Oil Technology /Food science and technology
Prince of Songkla University
Suratthani, Surat Thani, Thailand
SI

Santichai Inrit

Fat and Oil Technology /Food science and technology
Prince of Songkla University
Suratthani, Surat Thani, Thailand
HC

Hastipong Chaitham

Fat and Oil Technology /Food science and technology
Prince of Songkla University
Suratthani, Surat Thani, Thailand
SP

Supranee Patisuwan

Fat and Oil Technology /Chemistry
Prince of Songkla University
Suratthani, Surat Thani, Thailand

Abstract: A study on the developed soft margarine production from modified fatty acid profile and low trans fatty acids, collected from the Kingbio product industrial margarine plant. In the formulation of margarine with P:M:S ratio of 1:1:1, the database of fatty acid profile indicated that 3 kinds of vegetable oils including palm stearin 30%, rice bran oil 40% and soybean oil 30% were potentially usable. The oil mixture products have ratio of P:M:S as 1.00:0.97:1.00 and trans fatty acid at the level that is lower than what recommended by USFDA. The developed margarine shows the highest rating for the general appearance (6.7-8.9), when compared to the commercial brand. Peroxide value was 6.19±0.83 mEq/kg fat in a storage time of 90 days at refrigerated 4-5 ºC. Peroxide value could be reached more than 6.19 mEq/kg fat in comparison with the FDA standard (10.0 mEq/kg fat).