Development and characterization of zero trans-fat margarine using enzymatically modified soybean oil and mango kernel fat

Abstract: 
Soybean oil (SBO) has been widely used in margarine production. However, due to its high total unsaturated fatty acid content, SO-based margarine typically requires partially hydrogenated soybean oil (PHSBO) or blends of native SBO with fully hydrogenated soybean oil (FHSBO). PHSBO contains trans fatty acids. We developed trans-free margarine by blending enzymatically modified soybean oil (EMSO) with mango kernel fat (MKF). EMSO was produced by incorporating C16:0. Nine blends of EMSO and MKF were prepared in varying ratios. Blends of EMSO and MKF that closely matched the melting profiles of fat from a commercial soft margarine were used to formulate soft margarines. Trans fatty acid was not detected in the margarines. EMSO:MKF (13:4) margarine had a melting profile (-43.27°C to 37.15°C) similar to the melting profile of the commercial margarine (-37.43°C to 36.00°C). XRD analysis of the commercial and EMSO:MKF (13:4) margarines showed the presence of only β′ crystal form. In contrast, EMSO:MKF (12:5) and EMSO:MKF (11:6) margarines showed the presence of both β and β′ crystal forms. The commercial margarine had higher saturated and lower unsaturated fatty acid contents (48.47%; 51.54%) compared to the 100% EMSO margarine (34.95%; 65.05%), and margarines containing EMSO and MKF in the ratios of 13:4 (35.64%; 64.36%), 12:5 (35.76%; 64.24%), and 11:6 (35.91%; 64.09%), respectively. After 28 days of storage at 60 °C, the commercial and EMSO margarines had TOTOX values of 25.93 and 37.33, respectively. Margarines containing EMSO and MKF in the ratios of 13:4, 12:5, and 11:6 have TOTOX values of 27.52, 21.95, and 15.78 respectively. Overall, the blend EMSO:MKF (13:4) demonstrated the best potential for the replacement of partially hydrogenated oils in soft margarine production.