Formulation of a functional fat spread stabilised by natural antioxidants and emulsifiers

• Published in: Malaysian journal of nutrition Vol. 19; no. 1; pp. 121 - 129
• Main Authors: Rege, S A, Momin, S A, Wadekar, S D, Bhowmick, D N
• Format: Journal Article
• Language: English
• Published: Malaysia 01-04-2013
• Subjects: Antioxidants - analysis; Chemical Phenomena; Emulsifying Agents - analysis; Food Analysis - methods; Food Analysis - statistics & numerical data; Food Technology - methods; Food Technology - statistics & numerical data; Margarine - analysis; Plant Oils - analysis; Sunflower Oil
• ISSN: 1394-035X

Essential fatty acids (EFAs) play a vital role in the human body and need to be taken through a regular diet. EFAs are susceptible to autoxidation, hence the stability of the EFAs and their products is a matter of concern.
Margarine containing sunflower oil as a carrier of EFAs was prepared and the effects of water content, incorporation of EFAs, emulsifiers and antioxidants on the physical properties of margarine, that is, slipping point, dropping point and spreadability were studied. The oxidative stability of the formulated margarine was also evaluated after incorporation of EFAs and antioxidants.
The incorporation of EFAs in the form of sunflower oil resulted in improved physical properties especially spreadability. The study revealed that up to 45% sunflower oil can be incorporated using glycerol monostearate as an emulsifier with total fat to water ratio of 85:15. Lecithin imparted better spreadability and grainy structure but is known to be susceptible to microbial attack. The capsicum oleoresin showed good activity as an antioxidant. Further addition of kalonji seeds ethanol extract (KEE) as well as curcuminoids resulted in improved spreadability but showed a decrease in oxidation stability.
A stable and nutritional margarine was developed with the addition of natural antioxidants. Consumers can avail the benefits of both the EFAs and natural antioxidants in the margarine.