Development of a margarine with glycerol monostearate and soybean lecithin
Keywords:
soy lecithin, glyceryl monostearate, margarineAbstract
Development of a margarine with glycerol monostearate and soybean lecithin
In this work, it was experimented to define the best mixture of soy lecithin and glyceryl monostearate, to obtain a Cuban commercial margarine. For this, an I-Optimum mixture response surface design was carried out, the components of the emulsifier mixture were distributed from 0- 0.7% m/m. The response variables were the sensory attributes of texture (body, spreadability, melting in the mouth, homogeneity) and global quality. It was characterized from the sensory, microbiological, physicochemical and rheological point of view. The best formula was achieved by mixing 0.40% m/m of glycerol monostearate and 0.30% m/m of soy lecithin. The product showed good physicochemical, sensory and microbiological characteristics. The rheological parameters that determined the viscoelasticity were G' = 5.44 · 105; G'' = 4 · 105; tan δ < 1 and the complex viscosity (|ɳ *|) was 94400 Pa·s. Showing that the developed margarine is classified as a viscoelastic non-Newtonian fluid, with an elastic tendency (G' > G'').
Keywords: soy lecithin, glyceryl monostearate, margarine.
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