Developing a soft margarine with modified fatty acid profile having low trans fatty acids

Summary A healthy diet cannot comprise only one single natural fat or oil. The American Health Association (AHA) recommends for consumption a balanced fatty acid ratio of approximately 1:1:1 for PUFA: MUFA: SFA. Such proportions of fatty acids can promote health and reduce the level of blood LDL‐cholesterol. In this study, we developed a margarine formulation with modified fatty acid profile and low trans fatty acids. For formulation of a margarine with PUFA: MUFA: SFA ratio of 1:1:1, having equal amounts of poly‐ and mono‐unsaturated and saturated fats, the data on fatty acid profiles on vegetable oils indicated that the proportions palm stearin 30%, rice bran oil 40%, and soybean oil 30% was appropriate. The oil mixture gave the PUFA: MUFA: SFA ratio 1.00:0.97:1.00 and a trans fatty acid level below the limit recommended by the US FDA, namely less than 0.5 mg/serving size. The developed margarine had the higher rating for general appearance (6.7–8.9), when compared to a commercial brand. Its peroxide value was 6.19 ± 0.83 mEq/kg fat after storage for 90 days at refrigerated 4–5 °C temperature, which is below the FDA standard limit of 10.0 mEq/kg fat.