Food Science and Technology Vol. 12(4), pp. 262 - 270
DOI: 10.13189/fst.2024.120405
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Study of Rheological Properties of High-Fat Hard Margarine with the Addition of Palm Oil

Bredikhin S. A. ^*, Andreev V. N. , Demichev V. V.
Institute of Technology, Russian State Agrarian University – Moscow Agricultural Academy named after K. I. Timiryazev, Russia

ABSTRACT

In the production of margarine products, vegetable fats and liquid oils are used as the fat phase. Recently, it has become necessary to replace some of the liquid oils. The replacement of traditionally used soybean oil and parts of hydrogenated fat with palm oil is due to the fact that soybean oil is characterized by a lower melting point and high content of unsaturated fatty acids. It is planned to introduce palm oil into the composition of margarines up to 15% of the total fat phase content. To this end, laboratory-prepared experimental margarine samples with palm oil content of 0%, 5%, 10% and 15% were studied at the stages of obtaining a crude margarine mixture, a finely dispersed emulsion and hard margarine. The rheological and organoleptic properties of experimental margarine samples have been studied, which allowed to conclude about the optimal modes of obtaining a crude margarine emulsion. A new method for obtaining a finely dispersed margarine emulsion using ultrasonic treatment has been proposed. The obtained research results showed that the use of palm oil and a new dispersion method in mixture composition makes it possible to improve the finished margarine structure during packaging without changing rheological and organoleptic properties, as well as increase the antioxidant capabilities during storage.

KEYWORDS
Palm Oil, Margarine, Rheological Properties, Hardness

Cite This Paper in IEEE or APA Citation Styles
(a). IEEE Format:
[1] Bredikhin S. A. , Andreev V. N. , Demichev V. V. , "Study of Rheological Properties of High-Fat Hard Margarine with the Addition of Palm Oil," Food Science and Technology, Vol. 12, No. 4, pp. 262 - 270, 2024. DOI: 10.13189/fst.2024.120405.

(b). APA Format:
Bredikhin S. A. , Andreev V. N. , Demichev V. V. (2024). Study of Rheological Properties of High-Fat Hard Margarine with the Addition of Palm Oil. Food Science and Technology, 12(4), 262 - 270. DOI: 10.13189/fst.2024.120405.