ARTICLE IN PRESS

DEVELOPMENT OF SOLID FAT CONTENTBASED PREDICTIVE MODEL FOR MARGARINE FORMULA DESIGN

JIAJIA GONG1; NANXI SHU1; XIAN SUN1; XINYU CAO1; YUANFA LIU1 and YONG-JIANG XU1*

DOI: https://doi.org/10.21894/jopr.2023.0057
Received: 28 March 2023   Accepted: 13 September 2023   Published Online: 26 October 2023
ABSTRACT

The curve of solid fat content (SFC) is a fundamental but significant physical characteristic of fat, which markedly affects the texture and sense of food. A bivariate Gompertz model with temperature and saturated fatty acids (SFAs) as variables was used in this study to fit the SFC curve of enzymatically interesterified vegetable oil from palm olein (PO) and palm stearin (ST), to determine the ideal proportion of plant-based fat substrate. The fitting result (R2 = 0.99) showed that this model had respectable predictive power. When the PO/ST ratio was 83:17, the SFC curve of the prepared plant-based margarine was close to that of butter, as calculated using the acquired SFC curve fitting formula. Bread characteristics and sensory analysis showed that the acceptance level of the bread made with this formulation was similar to that of natural animal fats. The results demonstrated that using the Gompertz function to build a simulated fit of SFC curves for enzymatically interesterified fat blends is a beneficial tool for optimising margarine formulation.

KEYWORDS:


1 State Key Laboratory of Food Science and Technology,
School of Food Science and Technology,
National Engineering Research Center for Functional Food,
National Engineering Laboratory for
Cereal Fermentation Technology,
Collaborative Innovation Center of Food Safety
and Quality Control in Jiangsu Province,
Jiangnan University, 1800 Lihu Road,
Wuxi, 214122, Jiangsu, China

* Corresponding author e-mail: yjxutju@gmail.com