Low calorie margarine

Stick margarine Soft tub margarine Low calorie margarine ... 

Low calorie margarine contains at least 50 % water, 40 /o fat and the balance being milk proteins, salts, flavor, vitamins and emulsihers (mainly monoglycerides and soybean lecithin). Some products are based on milk fat or a combination with vegetable fats. With such a high water content, a stable interfacial film is required. It has been shown that saturated monoglycerides are superior to unsaturated monoglycerides in stabilization of the water droplets. This is due to the formation of liquid crystalline films at the W/0 interface. 

Low pH of the water phase of the puff pastry margarine will have a pronounced effect on the lift in the finished pastry. Low-calorie puff pastry margarine with 60% fat content has been reported (94). 

J. Madsen, Emulsifiers Used in Margarine, Low-calorie Spread, Shortening, Bakery Compound and Eilling, Technical Paper No. TP 105-le, Grinsted, Brabrand, Denmark. 

Balinov, B., Soderman, O., and Warnheim, T. Determination of water droplet sizes in margarines and low-calorie spreads by means of the NMR self-diffusion experiment, /. Am. Oil Chem. Soc., 71, 513, 1994. 

Margarine is a flavoured product containing 80% fat blended with water, and containing vitamins and other ingredients. Initially developed to replace dairy butter, it now appears in a variety of types including regular, whipped, soft-tub, liquid, diet, spreads, low-calorie, bakery and speciality. Today s margarines... 

The added emulsifiers not only influence stability but also reduce interfacial tension and influence drop-size distribution, hence influencing the creaminess of the product [29]. They can also modify the extent and type of fat crystallization [50]. Mixed gels have also been used [50]. fl-Carotene is often added to produce a yellow colour and provide vitamin A. By varying the amounts of components such as vegetable oils, animal fats and milk fat, a wide range of variations have come into use. Some examples of these spreadable fats include butter, margarine, low-fat spread, vegetable-fat spread, butterfat spread, low-calorie spread, yellow-fat spread, water-continuous spread and so on [50]. The reduced-fat and low-fat spreads tend to have fat contents of 10-79%. Flack [50] provides an illustration of a process plant layout for the manufacture of spreadable fats. 

To illustrate the method and discuss its acciuacy we will use as an example some results for margarines (low-calorie spreads) (21). This system highlights some of the definite advantages of using the NMR method to determine emulsion droplet sizes, since other nonperturbing methods hardly exist for these systems. 

A recent development is the production of low-calorie spreads in developed countries to meet demands for a reduced dietary fat intake. These spreads (fat content about 40%) were first introduced in the USA in 1964, and in Europe in Holland and the UK in 1969 and 1968 respectively. Legislation regarding this type of product is less strict with respect to mixing margarine and butterfat. In various countries, such mixtures are already on the market (Sweden, UK, France, Japan). 

Mono-diglyceride mixtures as well as distilled monoglycerides are extensively used in many industrially produced foods and often in combination with other surfactants or lecithin. Historically the first monoglycerides were applied five decades ago in the production of margarine and monoglycerides are still the emulsifier chosen to facilitate the emulsification of the water phase in the oil and fat phase of margarine. Low-calorie spreads could not be produced without surfactants such as monoglycerides. 

J Madsen. Emulsifiers used in margarine, low calorie spread, shortening, bakery compound and filling. Fat Sci Technol 89 165-170, 1987. 

Chemical interesterification has been in industrial use since the 1940s to improve the spreadability and baking properties of lard (Wiedermann et al 1961 Weiss et ah, 1961). In the 1970s there was renewed interest in this process, particularly as a hydrogenation replacement for the manufacture of zero-trans margarines. Today, it plays a key role in the production of low calorie fat replacers, such as Olestra and Salatrim (Smith et al., 1994 Jandacek and Webb, 1978). 

Uses Emuisifer for diet table margarine, low-calorie spreads, icing shortenings, cake shortenings... 

Uses Emulsifier for w/o emulsions in foods, peanut butter, margarine, frozen desserts, low-calorie spreads complexing agent (with starch), antistaling agent, shelf-life extender, crumb softener in baked goods Features Lipophilic... 

Chem. Descrip. Mono- and diglycerides derived from animal fat TBHQ citric acid Uses Emulsifier, shortening dispersant creaming agent in baked goods, table margarine, low-calorie spreads, peanut butler Features Lipophilic fonns w/o emulsions... 

United States. Reasons for the growth in spread production are (1) low price, (2) availability in sizes greater than 0.4536 kg (1 lb), and (3) fewer calories and lower fat than margarine. Much of the recent rapid shift from margarine to spread production is attributable to manufacturers cost reduction efforts in times of rising vegetable oil prices. 

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