Abstract
The replacement of saturated and trans fats with unsaturated fatty acids (FA) in margarine and low-fat spreads is of current interest for food scientists and industries. This interest has emerged since the recognition of the detrimental effects that a high intake of saturated and trans fats has on the development of coronary heart disease. This chapter presents a general overview of the margarine manufacturing process, with a particular emphasis on the selection and/or modification of oils and fats that are required to achieve the desired nutritional and sensory properties in margarine and low-fat spreads. The recent developments in fat technology that have made it possible to obtain new specialty oils and fats for the production of margarine high in monounsaturated FA and polyunsaturated FA (PUFA) but low in saturated FA and trans FA will be discussed. Finally, the future trends for the reduction of saturated fats and the incorporation of PUFA-rich oils will be presented.
| Original language | English |
|---|---|
| Title of host publication | Specialty Oils and Fats in Food and Nutrition |
| Subtitle of host publication | Properties, Processing and Applications |
| Publisher | Elsevier |
| Pages | 242-270 |
| Number of pages | 29 |
| ISBN (Electronic) | 9781782423973 |
| ISBN (Print) | 9781782423768 |
| DOIs | |
| Publication status | Published - 23 Jun 2015 |
Keywords
- Cryo-crystallization
- Double emulsions
- Fractionation
- Hydrogenation
- Interesterification
- Low-fat spreads
- Margarine
- Monounsaturated fats
- Polyunsaturated fats
- Saturated fats
- Trans-free
ASJC Scopus subject areas
- General Engineering
- General Agricultural and Biological Sciences