Physical and chemical properties of low saturated zero trans-fat soft margarine formulated with blends of enzymatically modified soybean oil and mango kernel fat

Saturated and trans fats remain a major concern due to their association with cardiovascular disease. This study developed low-saturated trans-free margarines from enzymatically modified soybean oil (EMSO) and mango kernel fat (MKF), and demonstrated cost-effective, scalable potential for industrial application. EMSO was produced through lipase-catalyzed acidolysis with C16:0. The C16:0 content was adjusted to 30 % through linear interpolation. EMSO:MKF blends that matched the melting profile of commercial soft margarine were used for margarine production. Trans-Fat was not detected in margarines. EMSO:MKF (13:4) margarine had melting profile (-43.27 °C to 37.15 °C) and β' crystal form comparable to the control. After 28 d of storage at 60 °C, total oxidation values were lower in margarines with higher MKF contents. Saturated fatty acid content in EMSO and EMSO:MKF margarines was ∼35 %, compared to the control (48.47 %). Results showed EMSO:MKF (13:4) as a viable alternative to partially hydrogenated oils in soft margarine.