2026-10-09T17:39:35Z https://api.figshare.com/v2/oai

oai:figshare.com:article/33799786 2026-09-22T22:04:22Z category_30563 category_30734 category_30755 portal_1059 item_type_3 month_year_09_2026

Data from: Physical and chemical properties of low saturated zero trans-fat soft margarine formulated with blends of enzymatically modified soybean oil and mango kernel fat Ityotagher P. Aondoakaa (24940893) Silvana Martini (24726385) Casimir C. Akoh (17482467) Agricultural, veterinary and food sciences Food sciences Food technology Physicochemical properties fat interesterification margarine soybean oil mango kernel fat oxidative stability structured lipids melting behavior crystallization behavior solid fat content <p dir="ltr">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.</p><p dir="ltr">See README file for a description of files and explanation of variables.</p> 2026-09-22T22:04:22Z Dataset Dataset 10.15482/USDA.ADC/33799786.v1 https://figshare.com/articles/dataset/Data_from_Physical_and_chemical_properties_of_low_saturated_zero_trans-fat_soft_margarine_formulated_with_blends_of_enzymatically_modified_soybean_oil_and_mango_kernel_fat/33799786 CC BY 4.0