FORMULATION OF LOW TRANS FATTY ACIDS MARGARINES FROM HYDROGENATED PALM OIL
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The aim of this study was to formulate two types of margarines based on hydrogenated palm oil products (Elaeis guineensis) (AP) with a low concentration of trans fatty acids. The hydrogenation of palm oil from the Ucayali Region was carried out in a three-liter reactor at 125°C and 1 atm (PH1) and 150°C and 1 atm (PH2), using 7.0 g of Raney Pricatt nickel catalyst. The margarines were formulated with 80% hydrogenated palm oil (PH1 and PH2) in the oil phase, milk, ß-carotene, and 20% in the aqueous phase with water, potassium sorbate, citric acid, sodium chloride, thyme extract, and powdered milk. Tests A and B were performed, the fat of mixture A was 33.3% AP, PH1 and PH2 respectively and that of B was 70% GH2 and 30% AP. The presence of elaidic acid (trans) was 11.8 and 2.7% in PH1 and PH2 respectively. The iodine value was 22.7 and 22.6 g/100 g, saponification value: 270 and 269.8 mg/g and the melting points were 36 and 30 ° C, respectively. Through UV / vis spectrophotometric analysis, it was found that the specific constants at 230 nm for both were less than 0.3 absorbance units, indicating a low concentration of trans fatty acids. The extinction coefficients at 232 nm were 0.254 and 0.272 for A and B, respectively, indicating a low presence of trans fatty acids, and the color index did not differ significantly when stored at 5°C. According to the organoleptic analysis, the quality of test A was superior to that of B in terms of stability and texture. Furthermore, with the aid of microscopy, a better crystalline structure was observed in test B.
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