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CLA-Rich Soy Oil Margarine Production and Characterization

Article  in  Journal of the American Oil Chemists' Society · February 2013

DOI: 10.1007/s11746-013-2363-4

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J Am Oil Chem Soc (2014) 91:309–316
DOI 10.1007/s11746-013-2363-4

ORIGINAL PAPER

CLA-Rich Soy Oil Margarine Production and Characterization

Utkarsh Shah • Ashok R. Patel • Davy Van de Walle •

Pravin S. Rajarethinem • Andrew Proctor •

Koen Dewettinck

Received: 14 July 2013 / Revised: 11 September 2013 / Accepted: 26 September 2013 / Published online: 13 October 2013
Ó AOCS 2013

Abstract A heterogeneous catalysis method to produce
20 % conjugated linoleic acid (CLA)-rich food-grade soy
oil in 2 h without solvents or gases was recently developed.
The objective of this study was to produce and characterize
CLA-rich soy oil margarine relative to a soy oil control and
commercial margarine. CLA-rich soy oil was used to
prepare margarine. The samples were characterized for
firmness, rheology, thermal behavior, solid fat content
(SFC) and microstructure and compared with a soy oil
control and commercial margarine. The CLA-rich oil
margarine firmness and rheological properties were similar
to commercial margarine and provided a better texture
relative to the soy oil control margarine. However, SFC,
droplet size distribution and melting behavior of CLA-rich
oil margarine were similar to control soy oil margarine and
dissimilar to the commercial product. This suggests that
hardness and rheological properties of margarine are not
solely dependent on SFC and melting behavior. Lipid
composition, polymorphism and microstructure differences
in CLA-rich oil margarine may play an important role on
the texture and rheological properties. A 7-g typical serving
of the CLA-rich oil margarine will provide 0.6 g CLA.
Thus five servings will provide 3.2 g/day of CLA and
185 calories/day, which is well within the maximum rec-
ommended 700–980 fat calories/day.
Keywords Margarine
Conjugated linoleic acid

Soy oil
Functional food
Isomerization

Abbreviations
Electronic supplementary material The online version of this CLA Conjugated linoleic acid
article (doi:10.1007/s11746-013-2363-4) contains supplementary
material, which is available to authorized users. GC Gas chromatography
FID Flame ionization detector
U. Shah
A. Proctor (&) TAG Triacylglycerides
Department of Food Science, University of Arkansas,
FAME Fatty acid methyl esters
Fayetteville 72704, USA
e-mail: aproctor@uark.edu t,t trans,trans
t,c trans,cis
U. Shah
e-mail: ushah@uark.edu c,t cis,trans
LA Linoleic acid
A. R. Patel
D. Van de Walle
P. S. Rajarethinem
SFC Solid fat content
K. Dewettinck
DSC Differential scanning calorimetry
Faculty of Bioscience Engineering, Gent University, Ghent,
Belgium NMR Nuclear magnetic resonance
e-mail: patel.ashok@ugent.be
D. Van de Walle
e-mail: Davy.VandeWalle@UGent.be
P. S. Rajarethinem Introduction
e-mail: pravin.segar@hotmail.com
K. Dewettinck Conjugated linoleic acid (CLA) geometrical and positional
e-mail: Koen.Dewettinck@ugent.be isomers are ruminant fermentation products that are found

123
310
in dairy and beef food products. Human studies have
shown that CLA provides health benefits in terms of
reduction of atherosclerosis and body fat [1, 2], lowering
insulin resistance [3] and lowering risk of cancer [4, 5].
However, conventional dairy and meat dietary sources
in a healthy diet do not provide 3–3.4 g CLA/day which is
necessary produce clinical effects [6, 7]. In order to achieve
this intake, additional dietary animal fat would have to be
consumed. Therefore, it is necessary to produce CLA-rich
foods to provide clinical benefits. It was proposed that soy
oil which contains 50 % linoleic acid (LA) be subject to
photo-irradiation to photo-isomerize LA in soy oil to CLA
to produce a CLA-rich oil food product [8].
Jain and Proctor [9] produced a 20 % CLA-rich soy oil
by photo-isomerization of soy oil LA in a laboratory scale
system using an iodine catalyst [9]. A pilot plant photo-
isomerization unit was built and optimized to produce
20 % CLA-rich soy oil with 0.35 % iodine catalyst over
12 h [10]. A total of 75 % of the CLA isomers obtained in
the photo-irradiated soy oil were the trans,trans CLA iso-
mers. Shah et al. [11] established the positional isomerism
of trans,trans CLA as trans-9,trans-11 CLA and trans-
10,trans-12 CLA and chromatographically resolved them.
Animal nutrition studies showed that this CLA-rich, soy
oil diet fed to obese Zucker rats reduced total serum cho-
lesterol and serum LDL by more than 50 %, relative to rats
fed on a control diet of 0.5 % soy oil. There was also a
35 % reduction in liver weight relative to the control which
is probably due to prevention of fatty liver. The loss in liver
weight was attributed to 39 % reduction in liver lipids,
which is an important indicator of obesity related liver
disease. A significant decrease in serum glycated hemo-
globin, which is a diabetes risk factor, was observed [12].
Furthermore, poultry and catfish feeding trials showed that
CLA from this source can be successfully incorporated into
eggs (data not published) and catfish fillets [13].
Although iodine was an effective catalyst in producing
CLA-rich oil, and it did not produce negative health affects
in animal studies, there may be regulatory and corporate
concerns in using such levels of iodine in animal feed and
human food production. While significant amounts of
iodine can be removed, complete removal of such homo-
geneous iodine catalyst from oil is practically challenging
and expensive. Therefore, Shah and Proctor [14] made a
patent application for a rapid heterogeneous catalysis
method to produce 20 % CLA-rich soy oil in 2 h, by
simple adaptation of current oil processing technology,
without the use of solvents or gases. This new technology
will enable faster, large scale production of CLA-rich soy
oil without legal or marketing concerns. Furthermore, this
will provide the opportunity of producing CLA-rich oil
based foods that will provide 3.2 g CLA/day without intake
of excessive calories.
123
J Am Oil Chem Soc (2014) 91:309–316
The new heterogeneous catalysis method for CLA-rich
soy oil production will allow the production of food grade
CLA-products. Margarine is staple food in the western
world, where the clinical benefits of CLA are most needed.
Therefore, the objective of this study is to produce CLA-rich
soy oil margarine and determine its characteristics relative
to a conventional soy oil and commercial margarine.
Experimental Procedure
Materials
Refined, bleached, and deodorized (RBD) soy oil was
obtained from Riceland Foods (Stuttgart, AR, USA) and
used throughout the study. Palm stearin, mono- and di-
acylglycerides were provided by Archer Daniels Midland
(Decatur, IL, USA). Commercial Great Value margarine
was purchased from Walmart store (Bentonville, AR,
USA). Lecithin was purchased from Spectrum chemical
manufacturing corporation (New Brunswick, NJ, USA).
Other chemicals used were reagent grade.
Methods
CLA-Rich Soy Oil Production and Fatty Acid Analysis
CLA-rich soy oil was produced by the heterogeneous cat-
alytic method of Shah and Proctor [14]. The fatty acid
composition of soy and CLA-rich oil were determined in
triplicate using the base catalyzed derivatization technique
to produce FAME and subsequent GC-FID analysis by the
method of Christie [15].
Margarine Preparation
Optimization of hard-stock content in fat phase for mar-
garine production Hardstock optimization was determined
with 30, 40, 50 % palm stearin (hard stock) in 18.85 %
CLA-rich soy oil in duplicate. These blends were used to
produce margarines in duplicate, by amending the method
of Goli et al. [16] using a formulation provided by ADM
(Mark Matlock, personal communication, 29 October
2012). The oil phase consisted of (w/w, %): 79.37 % fat,
0.42 % mono- and di-acylglycerides, 0.2 % soy lecithin
and 0.0048 % beta-carotene. The aqueous phase consisted
of (w/w, %): 17.65 % distilled water and 2.25 % table salt.
Both phases were vigorously mixed for 10 min using a
Black & Decker MX300 homogenizer (New Britain, CT,
USA) for emulsification. The resulting emulsion was then
crystallized using a half-pint Hamilton Beach ice-cream
maker (Glen Allen, VA, USA). The bowl was maintained
at around 10 °C during the crystallization. The resulting
J Am Oil Chem Soc (2014) 91:309–316
crystallized emulsion was then tempered at room temper-
ature for 4 h and then worked vigorously with a hand mixer
to obtain a smooth and consistent texture. The resulting
paste-type margarine samples (300 g each) were placed in
sealed tubs and stored at 5 °C prior to analysis [16].
Microscopic analysis showed that the margarine pre-
pared with 50 % palm stearin (hard stock) had least air
incorporation (Supplementary material) and was used in
subsequent studies.
Margarine production for characterization The 50 %
palm oil stearin (hardstock) was used throughout the fol-
lowing study. CLA-rich soy oil margarine and a control
margarine prepared with conventional soy oil were pro-
duced in duplicates, as described previously.
Margarine Characterization
CLA-rich soy oil margarine and soy oil control margarines
were compared with a commercial Great Value margarine
(Walmart, Bentonville, AR, USA)
Firmness Analysis Measurements were performed on
five replicates selected randomly from the two margarine
batches. Samples were placed in 5 cm 9 3 cm plastic cups
and stored at 5 °C in a thermostatic cabinet for an hour
before analysis. Firmness was determined as force required
for penetration using a 5942 Instron TA 500 Texture
Analyzer (Lloyd Instrument, Bognor Regis, West Sussex,
UK). A 11 mm diameter cylindrical probe penetrated the
sample to a depth of 10 mm at a rate of 10 mm/min with
0.1 N trigger value at 5 °C.
Rheology The rheology was determined in triplicate for
all margarine samples. An advanced rheometer AR 2000
(TA Instruments, New Castle, DE, USA) using a parallel
plate with a cross hatched geometry (diameter 40 mm) was
used. The geometry gap of the rheometer was set at
1,000 lm. Oscillatory stress sweeps were carried out to
gain insights into the rheological behavior of margarine
samples. Oscillation procedure was performed in three
steps: Firstly, a conditioning step at 5 °C as initial tem-
perature for a duration of 15 min followed by a stress
sweep from 0.1 to 10,000 (Pa) to determine the linear
viscoelastic region at a frequency of 1 Hz. Finally, a post-
experiment step was performed at 5 °C. Complex modulus
(G*) and phase angle (d) were measured as a function of
oscillatory stress. G* is the measure of the total resistance
of sample to deformation and phase angle (which is a ratio
of loss and storage moduli) is a measure of relative viscous
or elastic behavior of the sample. The phase angle values
indicate the degree of viscosity and elasticity. Small angles
indicate solid-like behavior, with increasing angles indic-
ative of an increasingly liquid behavior.
Thermal Behavior The DSC experiments were performed
with a Q1000 Tzero DSC (TA Instruments, New Castle, DE,
311
USA) on triplicate margarine samples. The DSC was cali-
brated with indium (enthalpy and temperature), azobenzene
(temperature) and undecane (temperature) before analyses.
Nitrogen was used to purge the system and an empty pan
was used as a reference. The margarines were sampled
(5–10 mg) in hermetic aluminum pans and sealed. The
melting profile was recorded by applying a time–tempera-
ture program as follows: initial temperature at 5 °C (fol-
lowed by loading of cup), holding for 5 min and heating at
5 °C/min to 80 °C. The integration of obtained melting
curves was performed using the Universal Analysis software
(TA Instruments, New Castle, USA).
Solid Fat Content (SFC) Determination SFC-profile was
measured by 23 MHz 1H NMR Maran instrument (Oxford
Instruments, Oxfordshire, UK) in triplicate. Prior to ana-
lysis, the fat phases of the margarines were obtained after
destabilization at 65 °C followed by filtration over sodium
sulfate. Molten fat was placed in NMR tubes and submitted
to the temperature treatments of the official method AOCS
Cd 16b-93. The SFC was determined from 5 °C at 5 °C
intervals until completely melted following 30 min incu-
bations at each specific temperature.
Microstructure Microscopic analyses were conducted by
the use of a Leitz Diaplan microscope (Leica Microsystems
CMS GmbH, Wetzlar, Germany) equipped with a Linkam
PE 94 temperature control system (Linkam, Surrey, Ger-
many) in triplicate. Since, the undiluted samples were too
dense to be viewed clearly under the microscope; slide
preparation was done by smearing the sample on the slide
followed by dilution with a drop of oil for better visual
assessment. The slides were placed on the temperature-
controlled plate to visualize the microstructure under
transmitted polarized and normal light at 20 °C. Images
were recorded with an Olympus’ Color View camera and
processed with Cell D software (Olympus, Aartselaar,
Belgium).
Droplet Size Distribution Triplicate water droplet size
analysis of the samples was performed by pulsed field
gradient nuclear magnetic resonance (pfg-NMR) on a
bench-top Maran Ultra spectrometer (Oxford Instruments,
UK) operating at a frequency of 23.4 MHz in combination
with the droplet size application. Samples were analyzed at
5 °C to minimize inter-droplet water diffusion [17]. To
suppress the NMR contribution of the fat phase, pfg-NMR
experiments were conducted using an inversion recovery-
stimulated echo pulse sequence [17]. In the performed
experiments, the diffusion time (D) was set to 0.2 s; the
gradient strength was fixed at 1.74 T/m, while the gradient
duration (d) was varied in 17 steps from 400 to 4,500 ms.
By measuring the echo attenuation ratio of the NMR signal
as a function of the gradient duration, it is possible to
determine the hindered diffusion behavior and hence the
droplet size distribution [18]. Polydispersity index (PDI)
123
312 J Am Oil Chem Soc (2014) 91:309–316

was then calculated from the mean and standard deviation

values. It is the measure of non-uniformity of water droplet
size distribution in the margarine.
Statistical Analysis JMP 10 (SAS Institute Inc., Cary,
NC) was used to perform analysis of variance (ANOVA)
and Student’s t test to compare means (P \ 0.05).

Results and Discussion

CLA-Rich Oil Fatty Acid Analysis

Table 1 shows the fatty acid composition of CLA-rich soy

oil and conventional soy oil, used to produce CLA-rich soy
oil and control soy oil margarines. The soy oil has a typical
soy oil fatty acid profile with 55.86 % linoleic acid as a
dominant fatty acid. However, CLA-rich soy oil comprises
of 13.25 % cis,trans/trans,cis CLA isomers and 5.6 % are Fig. 1 A comparative plot of force vs. compressive extension for soy
oil margarine, CLA-rich soy oil margarine and commercial marga-
trans,trans CLA isomers to produce a total of 18.85 % rine. Five repetitions were made for each sample and the standard
CLA-rich soy oil, with a 35.71 % reduction in linoleic acid. deviation was within 5 % of mean load values in all cases
About 16.8 g of the CLA-rich soy oil will provide 3.2 g
CLA that is required to provide clinical benefits. properties of fat systems and is widely used to characterize
margarine functionality [19]. Therefore, CLA-rich oil may
Margarine Characterization contribute to the hardness that consumer desire in a com-
mercial margarine, possibly by strengthening the lipid
Firmness Analysis crystal network. This could be possibly due to the presence
of linear trans,trans CLA fatty acids which are more
Figure 1 shows the comparison plot of average force readily incorporated than LA into crystal networks.
measured vs. compressive extension for CLA-rich oil The firmness of CLA-rich soy oil margarine and com-
margarine, control soy oil margarine and commercial mercial margarine are quite similar. However, the com-
margarine. The results were reproducible, as the standard mercial margarine force-extension curve differed by
deviations were within 5 % of the mean force values for having a prominent fracture force followed by a decline in
each margarine sample. The CLA-rich soy oil and control slope of load curve. This indicates that the commercial
soy oil margarine load curves were significantly different margarine has certain fracturability leading to a breakdown
from that of commercial margarine, with absence of a in structure as the deformation is induced, which is not
defined fracture force indicating a more plastic structure. present in the others margarine curves.
However, the hardness of CLA-rich soy oil margarine was
significantly greater than that of the control soy oil mar- Rheology
garine (P \ 0.05) and similar to the commercial margarine.
Hardness is one of the most important macrostructural Figure 2 shows the complex modulus (G*) vs. oscillatory
stress relationship for each margarine. The linear visco-
elastic region was narrower for control soy oil margarine
Table 1 Fatty acid composition of soy oil and CLA-rich soy oil (1–10 Pa) relative to CLA-rich soy oil margarine and
measured in triplicate as GC-FID FAME
commercial margarine (10–1,000 Pa). The critical value of
Fatty acid Soy oil (%) CLA-rich soy oil (%) oscillatory stress (\100 Pa) required to deform the soy oil
Palmitic acid 13.48 ± 0.14 13.27 ± 0.10 margarine structure was smaller than that for CLA-rich soy
Stearic acid 4.68 ± 0.12 4.98 ± 0.06 oil and commercial margarine ([1,000 Pa). This means
Oleic acid 24.11 ± 0.22 24.24 ± 0.26
that the microstructure of CLA-rich soy oil and commercial
Linoleic acid 55.86 ± 0.24 35.71 ± 0.86
margarine were more resistant to deformation under
oscillatory stress, than the control soy oil margarine. The
Linolenic acid 4.84 ± 0.11 1.62 ± 0.03
CLA-rich soy oil and commercial margarine rheology
trans,cis/cis,trans CLA – 13.25 ± 0.12
curves are similar and are consistent with the similar
trans,trans CLA – 5.60 ± 0.03
firmness measurements for these samples.

123
J Am Oil Chem Soc (2014) 91:309–316 313

Soy oil control soy oil margarine has less elastic fat behavior at any
1.00E+07 margarine
CLA-rich oil
given oscillatory stress than CLA-rich soy oil and com-
1.00E+06 margarine mercial margarine. Therefore, larger amplitude of oscilla-
Commercial tory stress is required to transform the elastic solid
1.00E+05 margarine
character of CLA-rich soy oil and commercial margarine to
|G*| (Pa)

1.00E+04 a viscous liquid.

1.00E+03
Thermal Behavior
1.00E+02

1.00E+01 Figure 4 shows the melting behavior of margarine samples

monitored by differential scanning calorimetry. The results
1.00E+00
1 10 100 1000 10000 were highly reproducible as the triplicate curves from each
Oscillatory stress (Pa) replication were identical.
The melting profiles of CLA-rich oil and soy oil mar-
Fig. 2 Complex modulus (G*) measured as a function of oscillatory garines were similar. Both samples have a very prominent
stress for control soy oil margarine, CLA-rich soy oil margarine and
commercial margarine. The test was performed in triplicates and melting fraction around *58 °C; 57.6 °C for CLA-rich soy
error bars represent standard deviation oil margarine and 58.2 °C for the control soy oil margarine.

90
Soy oil margarine 0 Soy oil Margarine
80 CLA-rich oil margarine
CLA-rich oil margarine -0.1
Commercial margarine
70 Commercial Margarine
(°)

-0.2
60
Heat flow (W/g)
Phase Angle

-0.3
50

40 -0.4

30 -0.5

20 -0.6
10
-0.7
0
1 10 100 1000 10000 -0.8
5 15 25 35 45 55 65
Oscillatory stress (Pa)
Temperature (°C)
Fig. 3 A plot of change in phase angle with applied oscillatory stress
measured for control soy oil margarine, CLA-rich soy oil margarine Fig. 4 DSC thermograms showing the melting profiles of control soy
and commercial margarine. The test was performed in triplicates and oil margarine, CLA-rich soy oil margarine and commercial margarine
error bars represent standard deviation

60
Figure 3 shows the plots of phase angle with applied soy oil margarine
oscillatory stress. The results obtained from CLA-rich soy 50 CLA-rich oil margarine
oil margarine and commercial margarines were compara- 40 commercial margarine
SFC (%)

ble. There was a gradual increase in the phase angle

(5–15°) until oscillatory stress of around 5,000 Pa. How- 30

ever, on further additional stress there was a sudden 20

increase in the phase angle to 35°, indicating that both
CLA-rich soy oil margarine and commercial margarine 10

maintain their elastic solid structure even at fairly high 0

stress amplitude of 8,000 Pa. In contrast, control soy oil 0 5 10 15 20 25 30 35 40 45 50 55 60
margarine showed a gradual increase in the phase angle Temperature (°C)
from 10 to 20° up to 400 Pa of oscillatory stress. On further
Fig. 5 Solid fat content measured as a function of temperature for
increase, in amplitude of stress, the phase angle suddenly control soy oil margarine, CLA-rich soy oil margarine and commer-
increased to 80°, indicating rapid transformation to a much cial margarine measured in triplicate and error bars represent
more viscous liquid-like substance. This suggests that standard deviation

123
314
This similarity is to be expected since the same SFC was
used. However, the commercial margarine showed two
broad, shallow peaks at 13.3 and 29 °C. The melting profile
of commercial margarine was very different, indicating a
different formulation than the other samples.
Fig. 6 Control soy oil margarine microscopic images observed under
transmitted normal (a1) and polarized (a2) light. CLA-rich soy oil
margarine microscopic images observed under transmitted normal
123
J Am Oil Chem Soc (2014) 91:309–316
Despite of the similar melting profiles of the CLA-rich
soy oil and control soy oil margarines, CLA-rich soy oil
margarine made much better contribution to firmness and
rheological properties that closely resembled the com-
mercial product. This suggests that the CLA components in
(b1) and polarized (b2) light. Commercial margarine microscopic
images observed in transmitted normal (c1) and polarized (c2) light
J Am Oil Chem Soc (2014) 91:309–316
the soy oil significantly contributed to margarine texture,
which could be related to the trans,trans CLA content.
SFC Determination
Figure 5 shows the SFC curves of control soy oil marga-
rine, CLA-rich soy oil margarine and commercial marga-
rine as a function of temperature. Commercial margarine
had significantly lower SFC as compared to control soy oil
and CLA-rich soy oil margarines at all temperatures
(P \ 0.05). CLA-rich oil and control soy oil margarines
were similar and had a more gradual decrease of SFC with
increase in temperature than the commercial margarine.
These results are consistent with the corresponding DSC
melting profiles.
There is a slight, but significant, difference between the
CLA and soy oil control margarine samples between 5 and
15 °C. CLA-rich oil has slightly but significantly greater
SFC in that range of temperatures (5–15 °C) (P \ 0.05).
This could partly explain the increased hardness (Fig. 1)
and significantly different rheological properties (Figs. 2,
3), which were both measured at 5 °C. However, at tem-
peratures over 15 °C there was no significant difference in
SFC content between the soy oil and CLA-rich oil mar-
garine (P [ 0.05). This data shows that SFC and melting
profile are not the sole factors influencing the texture and
strength of a fat crystal network [20] and indicate that
presence of CLA in margarine may contribute to the
hardness. However, SFC and hardness do not always have
a linear correlation [21].
Microstructure
Microscopic images of control soy oil margarine, CLA-rich
soy oil margarine and commercial margarine are shown in
Fig. 6. There was significant air-incorporation in the con-
trol soy oil and CLA-rich soy oil margarine, as shown by
the thick, black outlined circles in normal light microscopy,
which were minimal in commercial margarine. The size of
water droplets, seen as white solid particles in polarized
light microscopy, were larger in CLA-rich soy oil and
control soy oil margarine (r = 8–20 lm) than the com-
mercial margarine (r \ 5 lm).
Droplet Size Distribution
Table 2 shows the average volume weighted water
droplet size and PDI of the control soy oil margarine,
CLA-rich soy oil margarine and commercial margarine.
The water droplet size of commercial margarine is
approximately five- to sixfold smaller than control soy oil
and CLA-rich soy oil margarine. As seen from the table,
the control soy oil margarine has highest PDI (0.12),
315
Table 2 Water droplet size and polydispersity index of control soy
oil margarine, CLA-rich soy oil margarine and commercial margarine
Volume mean weighted Polydispersity
radius (lm) index
Soy oil margarine 11.95 ± 1.53 0.12
CLA-rich oil margarine 9.42 ± 0.54 0.06
Commercial margarine 1.89 ± 0.01 0.01
followed by CLA-rich soy oil margarine (0.06), while
commercial margarine has least PDI (0.01). The droplet
size distribution data corresponds with the microstructure
shown in Fig. 6.
The better water droplet distribution and smaller water
droplet size of the commercial margarine reflects the
improved industrial preparation techniques, homogeniza-
tion and scraped surface heat exchangers, used at com-
mercial scale than the samples produced with the hand
blender and ice-cream maker used to prepare experimental
margarines.
Conclusion
CLA-rich soy oil provides an improved margarine texture
than control soy oil. The CLA-rich soy oil margarine
hardness and rheological properties obtained at 5 °C were
comparable to commercial margarine but SFC, droplet size
distribution and melting behavior of CLA-rich oil marga-
rine were similar to control soy oil margarine, except at
5–15 °C, which explains firmness and rheology differ-
ences. This suggests that hardness and rheological prop-
erties of margarine are not solely dependent on SFC and
melting behavior. Lipid composition, polymorphism and
microstructure differences in CLA-rich soy oil relative to
the control soy oil may play an important role on the tex-
ture and rheological properties of margarine.
A 7 g typical serving of the experimental CLA-rich oil
margarine will provide 0.6 g CLA. Thus five servings will
provide *3.2 g/day of CLA and 185 calories/day, which is
well within the maximum recommended 700–980 fat cal-
ories/day. However, there was more hard fat in the
experimental samples than would be used in a commercial
product. Therefore, industrial production would be able to
increase the CLA content in a serving at the expense of
hard fat due to improved processing.
Acknowledgments We appreciate the Arkansas Soybean Promo-
tion Board for providing the funding for this research and to Riceland
Foods for their generous donation of soy oil for this study. We would
also like to thank Mark Matlock (ADM) for providing hard stock fat
and expertise on margarine preparation. Authors also wish to thank
Stefanie Verstringe for helping us with the microscopy and texture
analysis.
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