Development, Characterization, and Stability of Margarine Containing Oleogels Based on Olive Oil, Coconut Oil, Starch, and Beeswax

Abstract

The removal of partially hydrogenated fats, as well as the substitution of saturated fats with healthier alternatives, has become increasingly common due to their well-established association with adverse health effects. As a result, the demand for alternative formulations in the food industry has driven the development of a promising emerging technology: oleogels. Oleogels are a semi-solid material made by trapping liquid oil within a three-dimensional network formed by structuring agents. Within this context, this study aimed to develop and characterize margarines prepared with oleogels formulated from extra virgin olive oil, coconut oil, starch, and beeswax at varying concentrations. The proposed oleogel-based formulations exhibited a high melting temperature range and lower enthalpy. Although lipid oxidation levels differed between the commercial and oleogel-based margarines, they remained within acceptable limits. A significant difference in color was observed, with the oleogel formulations imparting a slight greenish hue compared to the commercial margarine. In terms of microstructure, the commercial margarine presented smaller and more uniformly distributed water droplets. Oleogel-based margarines demonstrated technological feasibility. Considering consumers' growing interest in food innovation and health-conscious products, olive oil-based oleogel margarines represent a promising alternative, particularly due to the nutritional benefits associated with olive oil.

Keywords: beeswax; lipid oxidation; organogel; saturated fatty acid; trans-fatty acid.

Figure 1

Melting profile (DSC) of the margarine formulations expressed in milliwatts (mW) as a function of temperature.

Figure 2

Visual appearance of the evaluated margarine formulations.

Figure 3

Color parameters of the margarines over time: L* (lightness), a* (red-green), and b* (yellow-blue), shown from top to bottom. Uppercase letters indicate statistical differences within each formulation over time, while lowercase letters denote comparisons between formulations at each time point.

Figure 4

Margarine formulations (from left to right: M1, M2, M3, MC) stored in test tubes at times T0, T30, T60, and T90, and after the final cyclization stage: (a) Formulations M1, M2, M3, and MC at the end of the storage period (T90). (b) Oil exudation observed in sample MC at T90.

Figure 5

Microstructure of the margarine formulations observed over 90 days of storage.

Figure 6

Average droplet diameter of the margarine formulations over time. Uppercase letters indicate statistical differences within each formulation over time, while lowercase letters compare different formulations at the same time point.

Figure 7

Lipid stability based on (a) peroxide value, (b) acidity value, and (c) p-anisidine value of the margarine formulations over time. Uppercase letters indicate statistical differences within each formulation across time points, and lowercase letters indicate differences between formulations at the same time point.