Physical and sensory attributes of a trans-free spread formulated with a blend containing a structured lipid, palm mid-fraction, and cottonseed oil.

摘要

Physical and sensory attributes of an experimental trans-free margarine spread (MG-X) and two commercial margarine spreads (MG-A and MG-B) were studied. The trans-free margarine spread was formulated with a blend containing a structured lipid (SL) synthesized by reacting canola oil with 40% stearic acid (w/w), palm mid-fraction (PMF), and cottonseed oil (CTO). No trans fatty acids were detected in MG-X, whereas the trans fatty acid contents of MG-A and MG-B were 0.3 and 3.7% (w/w), respectively. MG-X was considerably firmer than MG-A and MG-B, less cohesive, and its adhesiveness was intermediate between those of MG-A and MG-B. MG-X's stability to syneresis was also intermediate between those of MG-A and MG-B. Sensory evaluation showed that MG-X was comparable to MG-A in terms of spreadability and texture only, but was significantly different from MG-B in all attributes.