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Margarines: Historical approach, technological aspects, nutritional profile, and global trends
Thaís Jordânia Silva1, Daniel Barrera-Arellano1, Ana Paula Badan Ribeiro1
1Fats and Oils Laboratory, Department of Food Technology, School of Food Engineering, University of Campinas (Unicamp), Campinas, SP, Brazil.
Food Research International (Ottawa, Ont.)
|August 17, 2021
Summary
Margarine production is evolving globally, driven by market demand and health regulations. Innovations focus on reducing trans fatty acids (TFA) and saturated fats, incorporating new ingredients like phytosterols and organogels for improved formulations.
Area of Science:
- Food Science
- Nutritional Science
- Chemical Engineering
Background:
- Global margarine market expansion driven by commercial factors and bakery sector growth.
- Fatty acid composition, solid fat content, and melting point are key functional properties.
- Health concerns and regulations (WHO, national laws) mandate reduction of industrially produced trans fatty acids (TFA).
Purpose of the Study:
- To provide a historical overview of margarine development.
- To review the technological evolution of margarine production processes and formulations.
- To discuss physical, nutritional characteristics, legislation, and emerging trends in margarine.
Main Methods:
- Literature review of scientific publications and industry reports.
- Analysis of historical data on margarine production and formulation changes.
- Examination of current research on novel ingredients and technologies.
Main Results:
- Industrially produced trans fatty acids (TFA) reduction is a major challenge due to health concerns.
- New trends include phytosterols, non-lipid components, organogels, and interesterified fats.
- Formulation challenges persist regarding saturated fatty acids alongside TFA reduction.
Conclusions:
- Margarine technology has evolved significantly in response to market demands and health regulations.
- Ongoing research focuses on healthier fat profiles and innovative ingredients.
- Future margarine formulations aim to balance functionality, health, and consumer preferences.
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