Effects of Replacing Palm oil with Beeswax Oleogel on the Characteristics of Low-saturated Fatty Acid Margarine

Saturated and trans fatty acids are used to provide desirable texture, high oxidative stability and extended shelf life in lipid-based food products such as margarine. In recent years, concerns on the use of trans and saturated fatty acids have increased due to the reasons such as cardiovascular diseases and obesity. Therefore, novel methods such as oleogel have been used to produce desired food structures without using harmful compounds.

In the current study, melting point and rheological and textural characteristics of four oleogel samples prepared with beeswax (2.5, 5, 7.5 and 10 wt%) were studied and compared with those of palm oil. To formulate low-saturated fat margarine, an optimized ologel sample was selected as the substitute for palm oil and hydrogenated palm olein oil. Margarines (70% fat) were assessed for their solid fat content, melting point and rheological and textural characteristics and results were compared with those of commercial samples.

The sample containing 10% beeswax included the most similar characteristics to those of palm oil. Replacement of 10% beeswax oleogel with 100% hydrogenated palm olein oil and 25% palm oil resulted in the production of margarines with rheological and textural characteristics, similar to those of commercial margarines. Furthermore, these samples included lower solid fat contents and higher melting points than those the commercial samples did.

The results of this study showed that the replacement of palm oil and partially hydrogenated palm olein oil with beeswax oleogel in margarine led to a reduction of  28% and 80% saturated and trans fatty acids, respectively.