Storage stability study of margarines produced from enzymatically interesterified fats compared to margarines produced by conventional methods. I. Physical properties

• Published in: European journal of lipid science and technology 2005-08, Vol.107 (7-8), p.530-539
• Main Authors: Zhang, Hong, Jacobsen, Charlotte, Adler-Nissen, Jens
• Format: Article
• Language: English
• Subjects: Biological and medical sciences; Fat industries; Food industries; Fundamental and applied biological sciences. Psychology; interesterification; Lipozyme TL IM; margarine; physical properties; sensory evaluation
• ISSN: 1438-7697; 1438-9312
• DOI: 10.1002/ejlt.200501198

In this study, margarine hardstocks were produced from two enzymatically interesterified fats at conversion degrees of 80 and 100%, a chemically randomized fat and a physically mixed fat, respectively. These four hardstocks blended with 50% of sunflower oil were mainly used for the production of table margarines in a pilot plant. Storage stability studies were carried out at storage temperatures of 5 and 25 °C during 12 wk. Margarines from the enzymatically interesterified fats were compared to the margarines produced by conventional methods and to selected commercial products. The changes in the physical properties of margarines, including hardness, dropping point, crystal form, and sensory evaluation, were examined during storage. It was observed that margarine storage stability increased with increasing conversion degree. The color of margarines made from the enzymatically interesterified fats was more similar to that of the physically mixed fat than that of the margarine from the chemically randomized fat, which had less color. Crystal transformation was accelerated at high storage temperature. Crystal size was not only related to the types of crystals, but also to the driving force of temperature difference. A larger crystal size was observed at 5 °C than at 25 °C for the margarine made from the blend. Margarines produced from interesterified fats had better physical properties than the blend. Overall, the margarine produced from the enzymatically fully converted fat had physical properties similar to the margarine produced from the chemically interesterified fat.