Development of solid fat content based predictive model for margarine formula design

Gong, Jiajia and Shu, Nanxi and Sun, Xian and Cao, Xinyu and Liu, Yuanfa and Xu, Yong Jiang (2024) Development of solid fat content based predictive model for margarine formula design. Journal of Oil Palm Research (Malaysia), 36 (4). pp. 728-738. ISSN 2811-4701

The curve of solid fat content (SFC) is a fundamental but significant physical characteristic of fat, which markedly affects the texture and sense of food. A bivariate Gompertz model with temperature and saturated fatty acids (SFAs) as variables was used in this study to fit the SFC curve of enzymatically interesterified vegetable oil from palm oil (PO) and palm stearin (ST), to determine the ideal proportion of plant-based fat substrate. The fitting result (R2 = 0.99) showed that this model had respectable predictive power. When the PO/ST ratio was 83:17, the SFC curve of the prepared plant-based margarine was close to that of butter, as calculated using the acquired SFC curve fitting formula. Bread characteristics and sensory analysis showed that the acceptance level of the bread made with this formulation was similar to that of natural animal fats. The results demonstrated that using the Gompertz function to build a simulated fit of SFC curves for enzymatically interesterified fat blends is a beneficial tool for optimising margarine formulation.

Full text available from: Official URL: https://jopr.mpob.gov.my/wp-content/uploads/2023/1...

Abstract

The curve of solid fat content (SFC) is a fundamental but significant physical characteristic of fat, which markedly affects the texture and sense of food. A bivariate Gompertz model with temperature and saturated fatty acids (SFAs) as variables was used in this study to fit the SFC curve of enzymatically interesterified vegetable oil from palm oil (PO) and palm stearin (ST), to determine the ideal proportion of plant-based fat substrate. The fitting result (R2 = 0.99) showed that this model had respectable predictive power. When the PO/ST ratio was 83:17, the SFC curve of the prepared plant-based margarine was close to that of butter, as calculated using the acquired SFC curve fitting formula. Bread characteristics and sensory analysis showed that the acceptance level of the bread made with this formulation was similar to that of natural animal fats. The results demonstrated that using the Gompertz function to build a simulated fit of SFC curves for enzymatically interesterified fat blends is a beneficial tool for optimising margarine formulation.

[error in script]

Item Type:	Article
AGROVOC Term:	palm oils
AGROVOC Term:	margarine
AGROVOC Term:	saturated fatty acids
AGROVOC Term:	food processing
AGROVOC Term:	bread
AGROVOC Term:	fats
AGROVOC Term:	organoleptic analysis
AGROVOC Term:	enzymes
AGROVOC Term:	chemicophysical properties
AGROVOC Term:	texture
Geographical Term:	China
Uncontrolled Keywords:	bread, enzymatic interesterification, plant-based margarine, solid fat content
Depositing User:	Nor Hasnita Abdul Samat
Date Deposited:	15 May 2026 05:12
Last Modified:	15 May 2026 05:12
URI:	http://webagris.upm.edu.my/id/eprint/4113

Actions (login required)

View Item