Month: December 2017

IPB Researchers Develop Low Calorie Margarine Products

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Nutritional recommendations related to fat consumption have been widely practiced, one of which is the need to reduce the consumption of trans fats and saturated fats. The negative effects of trans fats and saturated fats on cardiovascular health are related to its role in raising bad cholesterol. Therefore, one of the efforts made is to replace transfats and saturated fats with unsaturated fats.

Margarine is one of the fatty foods that are often consumed by the community. Margarine can be consumed directly as a spread, or as a mixture in the process of cooking. Margarine serves as a heat conductor medium. Fat addition aims to improve the texture and taste of food.

Consumption of margarine as one source of fat can not be avoided because fat is beneficial to improve the aroma and delicacy of food. People’s awareness of choosing foods with added nutritional value is increasing now, so it becomes an opportunity to develop margarine products, especially in terms of decreasing the calorie value of the margarine.

This is the underlying team of researchers Bogor Agricultural University (IPB), Prof. Dr. Ahmad Sulaeman and Reisi Nurdiani, SP. M.Si, with the Department of Community Nutrition, Faculty of Human Ecology, Bogor Agricultural University (FEMA IPB), Theresia Dwi Wahyuni ​​conducted a study on making low-calorie margarine with the addition of beeswax and palm oil based, coconut oil and soybean oil.

Beeswax is a natural animal fat that can not be digested by human digestive system, so it does not contribute to the amount of calories absorbed in the body’s metabolic system. When beeswax is used as the basic ingredient of margarine, it will produce high melting point, so it will affect the texture produced. Therefore, it must be mixed with other components in order to lower the melting point.

This research is divided into several stages: beeswax preparation, margarine modification formulation of three types of vegetable oil, organoleptic test, physical and chemical characteristics analysis and nutritional value information analysis for selected margarine product. There are two tested formulas made with three basic types of vegetable oils such as palm oil, coconut oil and soybean oil and each vegetable oil plus beeswax by 25 percent and 35 percent.

The test results show that the selected formula is margarine with soybean oil and beeswax as much as 25 percent. The selected formula has a melting point of 54.1 degrees Celsius and an emulsion stability of one hundred percent. Selected margarine contains 35 percent energy content, 33 percent total fat, 73 percent unsaturated fat and 24 percent sodium which is lower than commercial margarine. The margin also qualifies claims for reduced calories and fewer fat. (FY / ris)