Mechanical properties of wax-oleogels: Assessing their potential to mimic commercial margarine functionality under small and large deformations.

Utilizing waxes to gel oils presents a viable approach for diminishing trans and saturated fat levels in commercial fats such as margarines. This technique ensures that oleogels mimic traditional fats in terms of rheological properties, oil-binding capacity, and overall structure. Our study employed cooling-shear rates to finely adjust physical characteristics, evaluating rheology via SAOS-LAOS, oil retention, and crystal structure of wax oleogels, compared against commercial margarines as benchmarks. Findings indicate that wax oleogels, under specific cooling/shear conditions, exhibit softer yet more ductile-like behavior, akin to margarine, while retaining oil effectively. This similarity is evidenced through Lissajous curves and plastic dissipation ratio during yielding, reflecting a ductile yielding response characterized by square-like Lissajous curves and a plastic dissipation ratio index approximating one. Although these crystallization conditions influence the mechanical properties of wax oleogels, they do not alter oil losses or wax characteristics.

Investigation of formation of AGEs precursors, hydroxymethylfurfural and malondialdehyde in oleogel added cakes using an in vitro simulated gastrointestinal digestive system.

The baking process has the potential to generate health-risk compounds, including products from lipid oxidation and Maillard reaction. Pre- and post-digestion levels of hydroxymethylfurfural (HMF), malondialdehyde (MDA), glyoxal (GO), and methylglyoxal (MGO) were studied in cakes formulated with hazelnut and sunflower oil, along with their oleogels as margarine substitutes. The concentration of HMF in oil and oleogel-formulated cakes increased after digestion compared to cakes formulated with margarine. The MDA values were between 82 and 120 µg/100 g in oil and oleogel formulated cakes before digestion and a decrease was observed after digestion. The substitution of margarine with oil and oleogels resulted in the production of high amounts of GO and MGO in cakes. However, the highest bioaccessibility as 318.2% was found in cakes formulated by margarine for GO. Oleogels may not pose a potential health benefit compared to margarines due to the formation of HMF, MDA, GO, and MGO.

The relationship between nonlinear viscoelasticity and baking performance in low-saturated puff pastry margarine.

The oil phase obtained by blending and oleogel methods has potential for the production of non­hydrogenated and low-saturated puff pastry margarine, thereby reducing intakes of both types of dietary fat. The crystal form, microstructure, rheology, and baking applications of puff pastry margarines prepared with anhydrous milk fat (AMF)/palm stearin (POs), POs/palm oil (PO), beef tallow (BT)/PO, or AMF/POs/diacetyl tartaric acid ester of mono(di)glycerides (DATEM) oleogels were investigated using X-ray scattering, polarized light microscope, and rheometer, respectively. All margarines exhibited ß'-form crystal and strongly viscoelastic at low strain. With the addition of DATEM oleogel, their crystal microstructure became more uniform and finer, and the croissants were less hard (1690) and chewiness (160). The chewiness of croissants produced using the margarines was significantly improved with POs content. The theoretical basis for preparation and application in non­hydrogenated and low-saturated puff pastry margarine was provided in the present study.

Alginate/whey protein isolate-based emulgel as an alternative margarine replacer in processed cheese: Impact on rheological, mechanical, nutritional, and sensory characteristics.

The effects of partial or full replacement of margarine by alginate/whey protein isolate-based olive oil emulgel on nutritional, physicochemical, mechanical, and rheological properties of processed cheese (PC) were investigated in this work. All formulated samples had the same amount of total fat, DM, and pH. According to the results of the fatty acids profile, the PC sample in which the margarine was fully replaced by the emulgel (EPC100) had the highest (49.84%) oleic acid content and showed a reduction of 23.7% in SFA compared with the control sample (EPC0; formulated just with margarine). In addition, EPC0 had the highest hardness among various cheese samples, which was also confirmed by its compact microstructure. Dynamic oscillatory measurements revealed that EPC100 had the highest crossover strain (or resistance to deformation). The high rigidity of this sample was related to the 3-dimensional structure of emulgel. According to the creep test results, EPC100 showed the lowest relative recovery (flowability). A high temperature dependency of viscoelastic moduli was observed in EPC0 at 42°C. No significant differences were observed between the color attributes and sensory properties of the various cheese samples. Alginate/whey protein isolate-based olive oil emulgel can be considered as a healthy margarine replacer in PC.

Effect of different commercial fat sources on brain, liver and blood lipid profiles of rats in growth phase

Abstract Purpose: To investigate the fatty acid content of different fat sources and evaluate the effect of them on plasma and hepatic lipids and on the fatty acid profile of the brain tissue of Wistar rats. Methods: Thirty male albino Wistar rats received for 59 days, the following diets: diet added of margarine with low content of polyunsaturated fatty acids (PUFA); diet added of margarine with high content of PUFA; diet added of butter; diet added of hydrogenated vegetable fat; diet added of soybean oil. Fatty acid profile of the lipid sources, blood and hepatic lipids fractions and fatty acid profile of the brain tissue were determined. Results: Margarine consumption of provided different responses as to concentrations of blood and hepatic lipid fractions. Intake of butter and hydrogenated increased LDL-c/HDL-c ratio, being the steepest increase promoted by hydrogenated vegetable fat, which also raised LDL-c levels expressively. All fats used in the treatments reduced the cerebral concentration of docosahexaenoic acid when compared to soybean oil (control). Conclusion: The different fat sources commonly consumed by population provided different responses in vivo. This is particularly relevant considering the role of these lipids in the incidence and prevention of cardiovascular diseases.

Sodium reduction in margarine using NaCl substitutes

ABSTRACT Sodium chloride is traditionally used as a food additive in food processing. However, because of its high sodium content, NaCl has been associated with chronic diseases. Margarine is a popular product that is used in several preparations, but it includes high sodium content; therefore, it is among the products whose sodium content should be reduced. Thus, the objective of this study was to produce margarines with reduced sodium content prepared using a salt mixture. The following 4 margarine formulations were prepared: Formulation A (control - 0% sodium reduction), Formulation B (20.8% less sodium), Formulation C (33.0% less sodium) and Formulation D (47.4% less sodium). The low sodium formulations were produced using a salt mixture consisting of NaCl, KCl, and monosodium glutamate at different concentrations. The margarines were evaluated using an acceptance test and descriptive tests: time-intensity and temporal dominance of sensations. The mixture used is a good alternative for preparing low sodium margarine because the low sodium formulations feature equal salinity and do not produce a strange or bad taste. Furthermore, it may be possible to prepare margarines with up to 47.4% less sodium and that are acceptable to consumers.

Validação de metodologias e determinação da composição de fitosteróis em cremes vegetais, farináceos e cafés comercializados em São Paulo. / Determinação da composição de fitosteróis em cremes vegetais, farináceos e cafés comercializados em São Paulo [título original] / Validation of methodologies and determination of phytosterols composition in vegetable creams, farinaceous and coffees commercialized in Sao Paulo

Os fitosteróis (FS) são esteróis de origem vegetal, reconhecidos como componentes funcionais devido ao seu papel hipocolesterolêmico. A recomendação de ingestão diária desses compostos é de 1,6 a 2 g/dia, no entanto há poucos estudos que avaliem os teores desses compostos em alimentos, sendo necessária sua quantificação. Objetivo - O objetivo deste projeto foi desenvolver uma metodologia e determinar os teores de FS em alguns alimentos usualmente consumidos e comercializados em São Paulo. Metodologia Foram avaliadas amostras de creme vegetal sem sal (in natura, e aquecidas a 100o C e 140o C), dos farináceos: farinha de trigo, farinha de milho, farinha de mandioca, amido de milho, café em pó (torras: tradicional, forte e extraforte, descafeinado e gourmet), café solúvel instantâneo, cappuccino e da bebida coada. As amostras, em triplicata, foram submetidas ao processo de saponificação a frio e a matéria insaponificável extraída foi derivatizada e posteriormente injetada em cromatógrafo gasoso. Resultados Os principais FS encontrados foram: -Sitosterol, campesterol e estigmasterol. As maiores médias de teores de FS foram encontradas nos cremes vegetais (186,2 ± 21,7 mg /100g) e nos pós de café moído (92,24 ± 3,95 mg /100g). As farinhas apresentaram teores intermediários, 42,27 ± 7,09 mg /100g; 35,10 ± 10,49 mg /100g; 22,02 ± 1,22 mg /100g; 14,33 ± 3,07 mg /100g para farinha de rosca, milho, trigo e mandioca, respectivamente. As amostras cappuccino (5,73 ± 0,78 mg /100g), café solúvel (4,03 ± 0,84 mg /100g) e amido de milho (3,55 ± 0,8 mg /100g) foram as apresentaram menores teores de FS...

Phytosterols (PS) are plant sterols, known as functional components due to its hypocholesterolemic role. The recommendation for daily intake of these compounds is 1.6-2 g/day, however there are few studies that evaluate the content of these compounds in foods, requiring its quantification. Objective: the objective of this project was to develop a methodology and determine the content of PS in some foods usually consumed and traded in Sao Paulo. Methodology: Were evaluated samples of: unsalted vegetable cream (in natura, and heated to 100oC and 140oC), farinaceous: wheat, corn and cassava flour, breadcrumbs and cornstarch, powdered coffee (roasts: traditional, strong and extra strong, decaffeinated and gourmet), instant coffee, cappuccino and strained drink coffee. Samples in triplicate were subjected to cold saponification process and unsaponificable matter was extracted, derivatized and subsequently injected into the gas chromatograph. Results: The main PS founded in the samples were: -sitosterol, campesterol and stigmasterol. The highest average levels of PS were found in vegetable creams (186.2 ± 21.7 mg / 100g) and powdered coffee (92.24 ± 3.95 mg / 100g). Farinaceous had intermediate levels, 42.27 ± 7.09 mg / 100g; 35.10 ± 10.49 mg / 100g; 22.02 ± 1.22 mg / 100g; 14.33 ± 3.07 mg / 100g for breadcrumbs, corn, and wheat and cassava flour, respectively. Cappuccino samples (5.73 ± 0.78 mg / 100g), soluble coffee (4.03 ± 0.84 mg / 100g) and corn starch (3.55 ± 0.8 mg / 100g) showed lower levels of PS...

¿Mantequilla o margarina? diez años después / Butter or margarine? ten years after

Margarines are industrial products obtained mainly from the soft hydrogenation of vegetable and marine oils. Originally developed as substitutes of butter, margarines are presently highly demanded and consumed because today industrial procedures allow the manufacture of products, which resemble butter, being however, less expensive and more stable than milk fat. Ten years ago (1999) we analyzed the composition of the different spread margarines expended in Chile in relation to its fat origin and content, fatty acid composition, trans isomers, cholesterol and vitamin content. Ai this time four types of margarines were expended: manufactured from vegetable fat; from animal fat (hydrogenated fish oil); vegetable fat and VTF (virtually trans free); and vegetable fat dietetic and VTF. To day, the scenario is substantially different. Twenty-eight, different spread margarines are commercialized in Chile, corresponding to a wide variety of products having different amount and composition of fat and additives. Although the classification of each margarine is difficult due the variety of hem, we intended to separate the different products in five categories: "Traditional", those having 80 percent fat or less with no other additives different than those regulated; "Light": those products that contain less than 80 percent fat and added of additives different than those regulated; "With milk": added of skimmed milk; "With butter", and ; "With functionality": margarines added of omega-3 fatty acids, fiber, or phytosterols. Because the wide variety of margarine expended in Chile, it is difficult to decide which product may be better than butter. However, as a generally rule, those margarine manufactured exclusively from vegetable oils, containing no cholesterol and trans fatty acids, with a high content of omega-6 and omega-3 fatty acids, and eventually with less than 80 percent fat, may be considered a product nutritionally more recommendable than butter.

Las margarinas son productos industriales obtenidos a partir de la hidrogenación de aceites vegetales y marinos. Originalmente se desarrollaron como sustitutos de la mantequilla. Actualmente son productos de alta demanda y consumo debido a que los procedimientos industriales actuales permiten la obtención de productos muy similares a la mantequilla, de menor costo y más estables que la grasa láctea. Hace diez años atrás (1999) nuestro grupo realizó un análisis de la composición de ácidos grasos, de isómeros trans, de colesterol y del contenido de vitaminas de las diferentes margarinas de mesa en potes que se comercializaban en Chile. En aquella época solo había disponible cuatro tipos de margarinas: manufacturadas con grasa hidrogenada de origen vegetal; con grasa hidrogenada de origen animal (aceite de pescado hidrogenado), con grasa vegetal tipo VTF (virtually trans free), y con grasa vegetal VTF dietética. Actualmente, el escenario es sustancialmente diferente. En Chile se comercializan veintiocho tipos diferentes de margarinas de mesa en potes y que corresponden a una amplia variedad que incluye diferente composición de grasa y de aditivos. Aunque la clasificación es difícil debido a la gran variedad, hemos separado los diferentes productos en cinco categorías: "Tradicionales", aquellas margarinas con un 80 por ciento de grasa, o menos, pero que no son adicionadas de ningún aditivo salvo los regulados; "Light", aquellas que contienen menos de 80 por ciento de grasa, adicionadas de aditivos diferentes a los regulados; "Con leche", productos adicionados de leche descremada; "Con mantequilla", y; "Con funcionalidad", esto es margarinas adicionadas de ácidos grasos omega-3, fibra, o fitoesteroles. Debido a la gran variedad de margarinas que se comercializan en Chile, es difícil decidir qué producto es mejor que la mantequilla. Sin embargo, como regla general, aquellas margarinas manufacturadas exclusivamente con aceites vegetales, que no contienen colesterol...

Gorduras em laticínios, ovos, margarinas e óleos: implicações para a aterosclerose / Fat content of dairy products, eggs, margarines and oils: implications for atherosclerosis

FUNDAMENTO: Para o aconselhamento adequado de um planejamento alimentar, com vistas à prevenção da cardiopatia isquêmica, é necessário o conhecimento da composição química dos alimentos. OBJETIVO: Analisar a composição de gorduras, ácidos graxos e colesterol de alguns exemplos nacionais de óleos comestíveis, manteigas, margarinas, laticínios e ovos, utilizando os limites de uma dieta para prevenção de doença arterial coronariana. MÉTODOS: Foi analisada a composição de óleos comestíveis, manteigas, margarinas, laticínios e ovos. Os resultados foram empregados de acordo com o recomendado pela American Heart Association para uma dieta de 1.800 calorias. RESULTADOS: Na comparação entre os óleos comestíveis, o de canola apresentou-se como o melhor. Já entre os leites, o desnatado é o mais recomendável, porém não há vantagens em relação ao semidesnatado. No caso do ovo, não existiram diferenças nos tipos encontrados no mercado. Em relação aos queijos, o tipo minas é o que apresentou o menor conteúdo de colesterol e gordura saturada. Na comparação margarina com manteiga, a primeira levou vantagem quando os níveis de gorduras trans que não ultrapassam o recomendado. CONCLUSÃO: A composição de alimentos usados no Brasil indica que dietas com objetivo de prevenção primária e secundária da cardiopatia isquêmica podem priorizar o uso de leite semidesnatado, óleo de girassol, margarinas com baixo teor de gorduras trans e queijo do tipo minas.

BACKGROUND: For appropriate advising on a meal plan aimed at the prevention of ischemic heart disease, it is necessary to know the chemical composition of foods. OBJECTIVE: To analyze the composition of fats, fatty acids and cholesterol in some Brazilian specimens of edible oils, butters, margarines, dairy products and eggs, using the limits of a diet to prevent coronary artery disease. METHODS: We analyzed the composition of edible oils, butters, margarines, dairy products and eggs. The findings were used as recommended by the American Heart Association for a 1,800 calorie diet. RESULTS: Comparing the edible oils, the canola oil was found to be the best.Among the milks, the skimmed milk is most advisable one, but no advantages were found over the semi-skimmed milk. For the eggs, no differences were found in the types of milk found in the market. For cheeses, the "minas" cheese had the lowest content of cholesterol and saturated fat. Comparing margarine and butter, the former was found to be better when trans fats do not exceed the recommended levels. CONCLUSION: The composition of foods used in Brazil indicates that diets designed to enable primary and secondary prevention of ischemic heart disease can prioritize the use of semi-skimmed milk, sunflower oil, margarines with low content of trans fats and "minas" cheese.

Nuevos alimentos: margarinas enriquecidas con esteroles vegetales. Caso de estudio: margarina Flora pro.activ / Novel Foods: Sterols margarines enriched. Case study: Flora pro.activ

En las sociedades desarrolladas, los consumidores, cada vez están mas interesados en cuidar su salud a través de la dieta, buscando en los alimentos su potencial para reducir el riesgo de padecer determinadas enfermedades como son las cardiovasculares. Si bien los resultados de los estudios de mercado de margarinas enriquecidas con esteroles vegetales y de alimentos funcionales, indican que España es uno de los países en donde un mayor número de consumidores declara no haberlos comprado nunca. En el presente trabajo se revisan los aspectos técnico-sanitarios y legales que regulan la puesta en el mercado de las margarinas enriquecidas con esteroles vegetales, con especial incidencia en la margarina Flora pro.activ por ser el primer nuevo alimento autorizado en la Unión Europea, reconociéndose así su seguridad y eficacia en el tratamiento de la hipercolesterolemia. Se concluye considerando a los mismos como una opción más, no farmacológica, para el tratamiento de determinadas hipercolesterolemias (AU)

Consumers from developed societies are very interested in preserving their health through diet, choosing food by their potential to reduce the risk of certain diseases such as cardiovascular disease. Although the market analysis of plant sterol-enriched margarines and functional foods results indicate that Spain is a country where this product is not used in a great extend. This paper reviews the medical and technical aspects as well as the legal aspects related to plant sterol enriched margarines, with special emphasis on pro.activ Flora margarine, the first novel food authorized in the European Union in recognition of its safety and efficacy in the treatment of hypercholesterolemia. We conclude that this product is a good option, non-pharmacological, for the treatment of certain hypercholesterolemia (AU)

Desenvolvimento de margarina probiótica e simbiótica: viabilidade do probiótico no produto e resistência in vitro / Development of probiotic and synbiotic margarine: viability of probiotic in the product and in vitro resistance

O presente trabalho teve como objetivo verificar a viabilidade da cepa probiótica Bifidobacterium animalis subsp. lactis Bb-12 incorporado em margarina, suplementada com inulina, concentrado protéico de soro (WPC) e concentrado de caseína (CMP), bem como avaliar as características do produto e a resistência do probiótico às condições simuladas do trato gastrintestinal humano. Foram produzidos 7 diferentes tipos de margarinas de mesa (60% de lipídios: 60 % de óleo de palma + 40% de óleo de canola), empregando-se um modelo de mistura, onde inulina, WPC e CMP foram as variáveis estudadas. Uma formulação controle foi produzida (M8), sem adição desses ingredientes. A utilização da mistura do óleo de palma com óleo de canola favoreceu nutricionalmente as formulações, fornecendo produtos contendo ácidos graxos essenciais em sua composição e ausência de ácidos graxos trans. As formulações M1 a M7, exceto a formulação M2 após o 21º dia de armazenamento, apresentaram populações satisfatórias de Bb-12 para um alimento probiótico, com populações acima de 6 log UFC/g durante 35 dias de armazenamento. Margarinas suplementadas com inulina apresentaram populações satisfatórias durante todo o armazenamento, atingindo populações de 8,01 log UFC/g ao 35º dia (M1). Além disso, M3 e M6, revelaram populações de Bb-12 de 6,87 log UFC/g e 7,27 log UFC/g (dia 35), respectivamente. Por outro lado, M8 não foi caracterizada como margarina probiótica, uma vez que apresentou populações abaixo de 6 log UFC/g, já ao 1º dia de armazenamento. Embora WPC seja utilizado em pesquisas para aumentar a viabilidade de probióticos em alimentos, a suplementação de margarina com WPC sem inulina ou CMP não resultou em populações satisfatórias de Bb-12, apresentando decréscimo de 7,82 (dia 1) para 4,64 log UFC/g (M2, dia 35) (p<0,05). Durante todo o ensaio de resistência in vitro, Bb-12 apresentou sobrevivência significativamente superior (p<0,05) em M1 e revelou populações acima de 6 log UFC/g após 6h de...

This study aimed to determine the viability of probiotic Bifidobacterium animalis subsp. lactis Bb-12 incorporated in margarine, with inulin, whey protein concentrate (WPC) and caseinomacropeptide (CMP) supplementation. In addition, the in vitro resistance of Bb-12 incorporated in margarine and related properties were evaluated. Seven margarine-making trials (60% of fat: 60% of palm oil +40% canola oil) were produced, using a mixture model, where inulin, WPC and CMP were the variables studied. Also, a control formulation without these ingredients was manufactured. The use of blending palm oil with canola oil improved the margarine formulations nutritionally, providing products containing essential fatty acids in its composition and absence of trans fatty acids. The formulations M1 to M7, except M2 after 21 days of storage, revealed satisfactory Bb-12 populations for a probiotic food, with counts above 6 log CFU/g during 35 days of storage at 5±1ºC. Margarines supplemented with inulin presented suitable Bb-12 populations throughout the whole storage period, reaching up to 8 log CFU/g by the end of storage (M1). Also, M3 and M6, revealed Bb-12 populations of 6.87 log CFU/g and of 7.27 log CFU/g (day 35), respectively. In contrast, M8 was not characterized as probiotic margarine, since it showed Bb-12 populations below 6 log CFU/g on day 1. Even though whey protein is largely employed in probiotic foods, margarine supplementation with WPC without inulin or CMP did not lead to Bb-12 satisfactory populations, decreasing from 7.82 (day 1) to 4.64 log CFU/g (M2, day 35) (p<0.05). During the whole in vitro assays, Bb-12 survived significantly better (p<0.05) in M1 and revealed populations above 6 log CFU/g after 6h even after 28 days. M2 populations decreased drastically during the in vitro assays for all storage period tested (reduction of 5 log CFU/g after 2h of in vitro assays on day 7 and populations of 2.8 log CFU/g after 6h). For the other formulations, Bb-12...

Caracterización de mantequillas, margarinas y aceites por su perfil de ácidos grasos / Characterization of butter, margarine and vegetable oils by their fatty acid profile

Se determina la composición de la grasa en diversas muestras de mantequillas, margarinas y aceites, tanto de oliva como de girasol. Seleccionándolos ácidos grasos que aparecen en mayor proporción, puede observarse que la composición de las mantequillas analizadas es muy homogénea, siendo estas muestras las que contienen mayor proporción de ácidos grasos de cadena corta, especialmente C14(12,85%) y C16 (34,88%). Los aceites de olivase caracterizan por su contenido en C18:1c9 (73,56%), mientras que el porcentaje de este ácido graso en los aceites de girasol es del 28,57%, muy inferior a su contenido enC18:2cc, que alcanza el 57,92%. La composición de las margarinas es más variable, pero el análisis estadístico permite agruparlas o diferenciarlas perfectamente, observándose similitudes entre diversos productos comerciales, así como algunas diferencias significativas (AU)

The fat compositions of several samples of butter, margarine, olive oil and sunflower oil were determined. By inspecting the fatty acids that appear in greatest proportions, it may be noted that the compositions of the butter samples examined were extremely homogeneous, and that these were the samples containing the highest percentages of short-chain fatty acids, especiallyC14 (12.85%) and C16 (34.88%). Olive oil samples showed a high C18:1c9 (73.56%) content, while this fatty acid only accounted for28.57% of the composition of sunflower oil, much lower than the C18:2cc content (57.92%)of this type of oil. Margarine compositions showed more variation but our statistical analysis served to separate or group these samples, with similarities emerging among the different commercial products along with some significant differences (AU)

Ácidos grasos trans y nutrición / Trans fatty acids and nutrition

Los ácidos grasos trans (AGT) están presentes en la dieta habitual de los países occidentales. Aunque existen en pequeñas cantidades en alimentos naturales, su procedencia es mayoritariamente industrial. Su consumo se extendió e incrementó a lo largo del siglo XX, principalmente en Estados Unidos y en los países del norte y del centro de Europa; este hecho se vio favorecido por la idea difundida por la industria alimentaria de que sus efectos eran beneficiosos para la salud, en contraposición con la mantequilla y otras grasas naturales. Sin embargo, en las últimas décadas diversos trabajos científicos han sugerido que los AGT podrían intervenir en el desarrollo de ciertas enfermedades como la cardiopatía isquémica, el cáncer y algunas malformaciones nerviosas fetales. Esto ha determinado que en la actualidad, desde organizaciones científicas y sanitarias, se recomiende la limitación de su consumo. En este artículo se revisan los efectos nocivos de los AGT, analizando los factores que pueden favorecerlos o prevenirlos (AU)

¿Mantequilla o margarina, cual es mejor para consumir?: implicancias para la nutrición y salud humana / Butter or margarine, which is better to consume?: implications for nutrition and human health

Las margarinas son productos industriales obtenidos al hidrogenar aceites vegetales y/o animales. Elaboradas como un sustituto de la mantequilla, actualmente se comercializan masivamente debido a que los procedimientos industriales que se utilizan en su fabricación permiten obtener productos parecidos a la mantequilla pero de menor costo y mayor duración. En el mercado están disponibles las llamadas margarinas de origen animal, constituidas principalmente por aceite de pescado hidrogenado o mezclas de este producto con aceite vegetal también hidrogenado; las margarinas vegetales constituidas sólo por aceite vegetal hidrogenado; las margarinas dietéticas que contienen hasta un 60 por ciento de agua (las standard contienen un 15-16 por ciento de agua), y las denominadas VTF (virtually trans free), esto es virtualmente libres de isómeros trans de ácidos grasos. No existe un consenso sobre el beneficio nutricional y de salud derivado del consumo de la mantequilla o de las diferentes margarinas, con relación a su aporte de ácidos grasos saturados (AGS), monoinsaturados (AGMI), poliinsaturados (AGPI), de tipo trans, colesterol, etc. En este trabajo se analiza comparativamente la composición de la mantequilla y de diferentes margarinas comercializadas en Chile con relación a su aporte nutricional. De los cuadros comparativos se puede deducir que el consumo de una margarina vegetal, o de una margarina vegetal tipo VTF aporta una cantidad de AGS mucho menor que la mantequilla y que las margarinas animales, y una mejor relación AGPI/AGS y AGMI+AGPI/AGS+trans. Es destacable, además, la ausencia de ácidos grasos trans en la margarina tipo VTF, ya que el consumo de este tipo de ácidos grasos se asocia a efectos potencialmente dañinos para la salud humana. Se concluye que el consumo de margarinas de origen vegetal sería más saludable que el consumo de mantequilla o margarinas de origen animal, en especial si la margarina vegetal corresponde al tipo VTF

Acidos grasos trans: actualización y situación Argentina / Trans greasy acids: update and situation in Argentina

La hidrogenación biológica de los rumiantes o la industrial producen isomerización de los ácidos grasos que componen la grasa, pudiéndose formar isómeros trans. Se ha postulado que una dieta alta de estos isómeros puede ser un riesgo para la salud, aunque no se conocen con certeza las consecuencias de su ingesta. Existen numerosos estudios epidemiológicos que asocian el consumo de ácidos grasos trans con riesgos como: aumento del colesterol LDL y disminución del HDL, aumento del riesgo de enfermedad coronaria, aumento del la Lp(a), aumento de la probabilidad de padecer cáncer de mama y de colon, la interferencia en el metabolismo de los ácidos grasos esenciales y también se cree que pueden comprometer el desarrollo fetal e infantil. En varios países se ha disminuído el consumo de isómeros trans mediante la reducción del contenido de los mismos en margarinas (una de las principales fuentes de trans) pero no así en productos alimenticios industriales. La ingesta estimada de AG trans para EE.UU. es de 5,3 - 8,1 g/día y en Europa de 1,4 - 5,4 g/día. Hasta nuestro conocimiento, en la Argentina todavía no hay datos de ingesta de AG trans como así tampoco información sobre el contenido de éstos en los alimentos. En este trabajo se incluyen los resultados de análisis realizados en algunos alimentos potenciales fuentes de AG trans y datos sobre su contenido en leche materna como reflejo de su consumo. Los valores más altos fueron hallados en las margarinas (19 a 9,5 g por ciento), mientras que papas fritas de "fast food" contenían 6,5 g por ciento y algunos panificados con 0,1 a 3,6 g por ciento. En la leche materna se halló que un 2,5 g por ciento del total de ácidos grasos se hallaban en forma de isómeros trans

Acidos grasos trans: actualización y situación Argentina / Trans greasy acids: update and situation in Argentina

La hidrogenación biológica de los rumiantes o la industrial producen isomerización de los ácidos grasos que componen la grasa, pudiéndose formar isómeros trans. Se ha postulado que una dieta alta de estos isómeros puede ser un riesgo para la salud, aunque no se conocen con certeza las consecuencias de su ingesta. Existen numerosos estudios epidemiológicos que asocian el consumo de ácidos grasos trans con riesgos como: aumento del colesterol LDL y disminución del HDL, aumento del riesgo de enfermedad coronaria, aumento del la Lp(a), aumento de la probabilidad de padecer cáncer de mama y de colon, la interferencia en el metabolismo de los ácidos grasos esenciales y también se cree que pueden comprometer el desarrollo fetal e infantil. En varios países se ha disminuído el consumo de isómeros trans mediante la reducción del contenido de los mismos en margarinas (una de las principales fuentes de trans) pero no así en productos alimenticios industriales. La ingesta estimada de AG trans para EE.UU. es de 5,3 - 8,1 g/día y en Europa de 1,4 - 5,4 g/día. Hasta nuestro conocimiento, en la Argentina todavía no hay datos de ingesta de AG trans como así tampoco información sobre el contenido de éstos en los alimentos. En este trabajo se incluyen los resultados de análisis realizados en algunos alimentos potenciales fuentes de AG trans y datos sobre su contenido en leche materna como reflejo de su consumo. Los valores más altos fueron hallados en las margarinas (19 a 9,5 g por ciento), mientras que papas fritas de "fast food" contenían 6,5 g por ciento y algunos panificados con 0,1 a 3,6 g por ciento. En la leche materna se halló que un 2,5 g por ciento del total de ácidos grasos se hallaban en forma de isómeros trans (AU)

Evaluaciíon nutricional de las grasas y aceites de cocina / The nutritional evaluation of cooking fats and oils

Fatty acids content of locally obtained margarines, shortenings and cooking oils from businesses in Panama were determined by gas chromatographic method. The results found show that all of these oils have a high nutritional value, because of their high unsaturated fatty acid content. The soya oil group is characterized by its high content of linolenic acid (w3), for this reason they are preferably recommended as edible oils. Margarines were classified as [quot ]saturated[quot ] (high in palmitic acid) and [quot ]unsaturated[quot ] (high in linoleic acid). Saturated margarines are not very recommendable as edible fats since the high palmitic acid content is a hypercholesterolemic agent. The majority of the shortenings are also rich in palmitic acid

Efectos de dietas ricas en margarinas o mantequilla sobre lípidos séricos e histología arterial y hepática de conejos machos / Effects of enriched butter and margarine diets on seric lipid levels, liver an arterial histology in male rabbits

En el presente trabajo se estudió el efecto de dietas ricas en mantequilla y dos margarinas que se comercializan en Chile 10 por ciento de la dieta en peso sobre los lípidos séricos e histología arterial y hepática de conejos machos. Cada grupo incluyendo uno control contó con 5 conejos neo zelandeses de 4 meses al comenzar los experimentos. El período de la dieta fueron 60 días. Los resultados mostraron que tanto la mantequilla como las margarinas aumentan el colesterol sérico y los lípidos totales de los animales luego de 15 y 45 días de tratamiento. Sin embargo ninguna de las dietas estudiadas produjo daño histológico aparente en arterias e hígado. No se puede descartar que estas dietas puedan producir alteraciones histológicas detectables a tiempos de experimentación más prolongados