PMID- 25227583
OWN - NLM
STAT- MEDLINE
DCOM- 20150528
LR  - 20181202
IS  - 1750-3841 (Electronic)
IS  - 0022-1147 (Linking)
VI  - 79
IP  - 10
DP  - 2014 Oct
TI  - Preparation of margarines from organogels of sunflower wax and vegetable oils.
PG  - C1926-32
LID - 10.1111/1750-3841.12596 [doi]
AB  - It was previously reported that sunflower wax (SW) had high potential as an 
      organogelator for soybean oil-based margarine and spread products. In this study, 
      12 other vegetable oils were evaluated in a margarine formulation to test 
      feasibility of utilization of SW as an alternative to solid fats in margarine and 
      spread products containing these oils. The minimum quantity of SW required to 
      form a gel with these oils ranged from 0.3% to 1.0% (wt.). Organogels were 
      prepared from the vegetable oils with 3%, 5% and 7% SW and were tested for 
      firmness as well as melting behaviors using differential scanning calorimetry. 
      These organogels were also incorporated into a margarine formulation. All of the 
      vegetable oil organogels produced relatively firm margarines. The margarines 
      prepared from organogels containing 3% (wt.) SW had greater firmness than 
      commercial spreads, whereas margarines made from 7% SW were softer than 
      commercial stick margarines. However, dropping points of the margarine samples 
      were higher than those of commercial spread and margarine products. Margarine 
      firmness was modestly inversely correlated with the amount of polar compounds in 
      the oils and did not correlate with fatty acid compositions. This study 
      demonstrates the feasibility of using a number of healthy vegetable oils rich in 
      polyunsaturated fatty acids to make healthy margarine and spread products by 
      utilizing SW as an organogelator. PRACTICAL APPLICATION: This study showed that 
      sunflower wax could be used as an alternative to traditional solid fats for the 
      development of new margarine and spread products from a variety of healthy 
      vegetable oils.
CI  - Published 2014. This article is a U.S. Government work and is in the public 
      domain in the USA.
FAU - Hwang, Hong-Sik
AU  - Hwang HS
AD  - United States Dept. of Agriculture, Agricultural Research Service, Natl. Center 
      for Agricultural Utilization Research, Functional Foods Research, 1815 N. Univ. 
      St., Peoria, IL, 61604, U.S.A.
FAU - Singh, Mukti
AU  - Singh M
FAU - Winkler-Moser, Jill K
AU  - Winkler-Moser JK
FAU - Bakota, Erica L
AU  - Bakota EL
FAU - Liu, Sean X
AU  - Liu SX
LA  - eng
PT  - Journal Article
DEP - 20140916
PL  - United States
TA  - J Food Sci
JT  - Journal of food science
JID - 0014052
RN  - 0 (Fatty Acids)
RN  - 0 (Plant Oils)
RN  - 0 (Waxes)
RN  - 8029-82-1 (Margarine)
SB  - IM
MH  - Fatty Acids
MH  - Food Handling/*methods
MH  - *Helianthus
MH  - Margarine/*analysis
MH  - Plant Oils/*chemistry
MH  - Waxes/*chemistry
OTO - NOTNLM
OT  - margarine
OT  - organogel
OT  - sunflower wax
OT  - vegetable oil
EDAT- 2014/09/18 06:00
MHDA- 2015/05/29 06:00
CRDT- 2014/09/18 06:00
PHST- 2014/04/09 00:00 [received]
PHST- 2014/07/28 00:00 [accepted]
PHST- 2014/09/18 06:00 [entrez]
PHST- 2014/09/18 06:00 [pubmed]
PHST- 2015/05/29 06:00 [medline]
AID - 10.1111/1750-3841.12596 [doi]
PST - ppublish
SO  - J Food Sci. 2014 Oct;79(10):C1926-32. doi: 10.1111/1750-3841.12596. Epub 2014 Sep 
      16.