Uses of margarines, consumption rates of margarine, oxidative deterioration and storage conditions, the relationship between spices and antioxidants - A Review


Aleyna Ece Akça*, Merve Kandil, Mehmet Musa Özcan

Volume 28, Issue 4;
Pages: 381-387; 2022
ISSN: 2069-0053 (print) (former ISSN: 1453-1399), Agroprint;
ISSN (online): 2068-9551


Margarines are of great commercial importance and are used in many sectors. The vegetable oil used for margarines affects this composition. Sodium is present in the composition of margarine. This sodium content poses a risk, and margarines have a proven association with an increased risk of cardiovascular disease. This is triggered by the sodium it contains. Curiosity has increased with the conscious society. New laws are being enacted on margarines and new studies are being carried out. It is aimed to increase the content of phenolic compounds and antioxidants by changing the sodium content and adding antioxidant source spices accordingly.  The fatty acid composition, solid fat content, consistency and melting point of the oils used in margarine determine their functional properties. However, issues with high levels of  trans fatty acids (TFA) and saturated fatty acids still pose a challenge in the formulation of this product category. In this seminar, it is aimed to present the change when the sodium content in margarine is reduced and spices are added by specifying the composition, storage conditions, and place in the legislation of margarines.

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