Unsaturated fatty acid-rich margarines using beeswax oleogel and extra virgin olive oil

Abstract

In this study, extra virgin olive oil oleogels with 5% and 7% beeswax were used to formulate margarines and tested for feasibility by comparing them with a commercial margarine. Substitution of saturated fats with unsaturated fats resulted in a healthier fatty acid profile. Organogels were incorporated into a formulation and produced relatively firm margarines, as both were less firm than commercial spreadable margarines but more spreadable. Texture was influenced by the beeswax concentration of the oleogel. A greenish tinted product was obtained when evaluated by both the colorimeter and expert tasters. Consumers rated the samples satisfactory (above 7) for appearance, aroma, color, spreadability, taste, and overall acceptability and did not significantly discriminate between the samples. This study demonstrates the feasibility of using extra virgin olive oil, rich in polyunsaturated fatty acids, to produce a healthy margarine using beeswax as an organogelator.