Effect of shortening substitution with olive ( Olea europaea) oil on textural properties, sensorial characteristics, and fatty acid composition of muffins

Malleability and Physicochemical Properties of Industrial Sheet Margarine with Shea Olein after Interesterification

The malleability of Industrial Sheet Margarine (ISM) is essential for the formation of consistent layered structures of pastry products. However, there is limited reporting on how to improve the malleability of ISM with zero trans fatty acids (TFA) at an industrial production scale. Therefore, herein, Shea Olein (SHOL), rich in stearic acid C18:0, was employed as a value-added formulation ingredient to replace palm olein (POL) in palm-based formula (palm stearin:palm kernel olein:palm olein, 50:15:35, w/w/w) and the chemical interesterification (CIE) fat as ISM material was performed to improve the application performance. The addition of SHOL improved the crystallization characteristics by increasing the β' crystal content from 70.86% to 92.29% compared with a POL-added formula. The hardness of the two formulations after CIE decreased by 60% and 65%, respectively, compared with that before CIE due to the decrease of PPP and POP, and the increase of POS and PSS triacylglycerols. Melting profiles, polymorphism, and crystal structures systematically proved the bending and sheeting features and functional properties. The bending abilities and malleability of ISM with SHOL and CIE fats were significantly improved, resulting in a more conducive application performance. The study provided a practical approach to improving the malleability of ISM in industrial-level production.