Scholarlink

<p>This study aimed to develop a healthier margarine by preparing functional stearin fractions from chicken fat (CF) via dry fractionation. A two-stage process was employed: initial crystallization at 28 ℃ yielded a higher-melting stearin (28S), followed by a second crystallization of the remaining liquid oil at 24&#xa0;℃ to obtain a stearin with intermediate properties (24S). Compared to native CF (26.27&#xa0;℃), the slip melting points of 28S and 24S significantly increased to 42.07&#xa0;℃ and 39.40&#xa0;℃, respectively (<i>p</i> &lt; 0.05), confirming the enrichment of high-melting triacylglycerols. Progressively lowering the crystallization temperature from 28&#xa0;℃ to 24&#xa0;℃ further reduced the contents of saturated fatty acids (from 38.15% to 35.22%) and tri-saturated triacylglycerols (from 12.90% to 9.99%) in stearins. Both stearins exhibited a solid fat content above 10% at 20 ℃–28S at 20.26% and 24S at 13.05%—and a dominant β′-polymorphic form, ensuring good functionality. Margarines formulated with these stearins, particularly 24S, contained higher levels of unsaturated fatty acids (USFA) than commercial products while matching their key rheological and melting properties. This work validates a novel strategy for the high-value utilization of CF to produce margarines with a superior higher-USFA.</p> Graphical Abstract <p></p>

错误：搜索内容不能为空，请输入英文关键词
错误：关键词超出字数限制，请精简
高级检索

Engineering dry-fractionated chicken fat stearins with high unsaturation and β′-form crystals for healthier margarine formulation

  • 期刊论文

  • 发表日期：

    2026年4月7日

查看全文
  • Yujuan Hu,
  • Jingwen Li,
  • Yiming Sun,
  • Shilong Dang,
  • Usman Amjad,
  • Yue Tian,
  • Baocheng Xu,
  • Xinjing Dou,
  • Weiwei Cheng

摘要

This study aimed to develop a healthier margarine by preparing functional stearin fractions from chicken fat (CF) via dry fractionation. A two-stage process was employed: initial crystallization at 28 ℃ yielded a higher-melting stearin (28S), followed by a second crystallization of the remaining liquid oil at 24 ℃ to obtain a stearin with intermediate properties (24S). Compared to native CF (26.27 ℃), the slip melting points of 28S and 24S significantly increased to 42.07 ℃ and 39.40 ℃, respectively (p < 0.05), confirming the enrichment of high-melting triacylglycerols. Progressively lowering the crystallization temperature from 28 ℃ to 24 ℃ further reduced the contents of saturated fatty acids (from 38.15% to 35.22%) and tri-saturated triacylglycerols (from 12.90% to 9.99%) in stearins. Both stearins exhibited a solid fat content above 10% at 20 ℃–28S at 20.26% and 24S at 13.05%—and a dominant β′-polymorphic form, ensuring good functionality. Margarines formulated with these stearins, particularly 24S, contained higher levels of unsaturated fatty acids (USFA) than commercial products while matching their key rheological and melting properties. This work validates a novel strategy for the high-value utilization of CF to produce margarines with a superior higher-USFA.

Graphical Abstract