Margarine spread oils

The study focused on four types of samples formulated from hydrogenated and liquid soybean oil (i) margarine/spread oils isolated from commercially formulated products, (ii) commercially hydrogenated margarine (IV 69) and shortening (TV 83) basestocks, (iii) margarine/spread oils formulated in the laboratory by blending... 

Solid Fat Content of Commercial Margarine Spread Oils by Dilatometry (SFI) and Pulsed NMR (SFC) ... 

Production of temperature-profiled fat products, such as margarines/spreads and shortenings, often includes preparation of four to six base stocks hydrogenated to different IVs (Fig. 34.25), which are blended with oil and hardstocks to obtain the desired temperature-fat solids profile.132... 

Preparing an oil-soluble additives mixture containing mono- or diglycerides and other emulsifiers, flavorings, oil-soluble vitamins, and yellow color at the margarine/spread plant. 

Before considering the utilization of canola oil in the formulation of margarine base oils, shortenings and specialty fats, it should be pointed out that this oil has proved to be an excellent salad and cooking oil both for general household use and also in the commercial manufacture of mayonnaise, sandwich spreads, and liquid and spoonable" salad dressings. 

Dietary fat includes not only the obvious fat in the diet (the visible fat on meat, cooking oil, butter or margarine spread on bread), but also the hidden fat in foods. This latter may be either the fat naturally present in foods (e.g. the fat between the muscle fibres in meat, the oils in nuts, cereals and vegetables) or fat used in cooking and manufacture of foods. There are two problems associated with a high intake of fat ... 

The main sources of trans fatty acids in the UK diet are cereal-based products (providing 27% of total trans fatty acid intake), margarines, spreads, and frying oils (22%), meat and meat products (18%), and milk, butter, and cheese (16%). In the USA, the main sources of intake are baked goods (28%), fried foods (25%), margarine, spreads, and shortenings (25%), savory snacks (10%), and milk and butter (9%). 

Rapeseed (Brassica napus L.) is the third largest oil crop after soybean and oil palm, with 12% of the world oil market and the main production areas in Europe (35%), China (26%), India (14%), and Canada (8%). Canola oil (double zero rapeseed) developed through conventional plant breeding from rapeseed is used for the production of margarine, spreads, dairy blends, animal feed, emulsifiers, vitamin E, healthy cooking oils, etc. 

A spread-type product, Bregott, in which 15% of the total fat is soybean oil, is marketed in Sweden. The oil is added to cream and then churned, with minor adjustments in temperature and time. Although it is not competitive with the best margarines in price, it is a well-accepted spread (Hargrove and Alford 1974). 

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