Bihola Ankit, Chaudhary M B, Bumbadiya M R, Suvera Priyanka, Adil Shaikh
Dairy Technology Division, ICAR-National Dairy Research Institute, Karnal, Haryana, India.
ICAR-Indian Agricultural Research Institute, Assam, India.
Compr Rev Food Sci Food Saf. 2025 Jan;24(1):e70088. doi: 10.1111/1541-4337.70088.
The margarine market is growing globally due to its lower cost, ease of availability, large-scale commercialization, and expanding market in the bakery and confectionary industries. Butter contains greater amounts of saturated fat and has been associated with cardiovascular diseases. The trans fats generated through the hydrogenation process have several adverse impacts on human health, such as the risk of atherosclerosis, coronary heart disease, postmenopausal breast cancer, vision and neurological system impairment, type II diabetes, and obesity. Therefore, it is important to formulate margarine, low in saturated and trans fats using innovative technologies such as novel hydrogenation, interesterification techniques, and oleogel technology. By utilizing these technologies and oils with a healthy lipid profile, margarine manufacturers are able to produce healthier margarine. This review covers recent technological advancements in margarine, which include various hydrogenation techniques such as high-voltage atmospheric cold plasma hydrogenation, microwave plasma hydrogenation, dielectric-barrier discharge plasma hydrogenation, and interesterification based on supercritical CO systems. In addition, the application of interesterified oil and oleogel (structured vegetable oils) in the production of margarine low in saturated fat is comprehensively discussed, with emphasis on the utilization of unconventional sources of oils such as tiger nut oil, Moringa oleifera seed oil, Irvingia gabonensis seed fat, winged bean oil, and hemp seed oil. The novel hydrogenation techniques can hydrogenate oils without formation of trans fats, and such hydrogenated oils could be employed in the formulation of trans-fat-free margarine. Interesterified oil treated with supercritical CO was employed in healthy margarine development. Using the oleogel technique, various unconventional oil sources can be used in margarine formulations. The incorporation of oleogel in margarine makes it possible to improve the lipid profile of margarine due to a reduction in saturated fat content. All of these novel techniques have the potential to revolutionize the margarine industry by enabling the production of high-quality, healthy margarine.
由于人造黄油成本较低、易于获取、大规模商业化以及在烘焙和糖果行业市场不断扩大，其全球市场正在增长。黄油含有大量饱和脂肪，且与心血管疾病有关。氢化过程产生的反式脂肪对人体健康有多种不利影响，如动脉粥样硬化、冠心病、绝经后乳腺癌、视力和神经系统损害、II型糖尿病以及肥胖的风险。因此，利用新型氢化、酯交换技术和油凝胶技术等创新技术来制造饱和脂肪和反式脂肪含量低的人造黄油非常重要。通过利用这些技术以及具有健康脂质谱的油脂，人造黄油制造商能够生产出更健康的人造黄油。本综述涵盖了人造黄油领域的最新技术进展，其中包括各种氢化技术，如高压常压冷等离子体氢化、微波等离子体氢化、介质阻挡放电等离子体氢化，以及基于超临界CO系统的酯交换。此外，还全面讨论了酯交换油和油凝胶（结构化植物油）在生产低饱和脂肪人造黄油中的应用，重点介绍了使用非常规油源，如虎坚果油、辣木籽油、加蓬腰果树种子脂肪、四棱豆油和大麻籽油。新型氢化技术可以在不形成反式脂肪的情况下氢化油脂，这种氢化油可用于配制不含反式脂肪的人造黄油。经超临界CO处理的酯交换油被用于开发健康人造黄油。利用油凝胶技术，可以在人造黄油配方中使用各种非常规油源。在人造黄油中加入油凝胶能够降低饱和脂肪含量，从而改善人造黄油的脂质谱。所有这些新技术都有可能通过生产高质量、健康的人造黄油来彻底改变人造黄油行业。
