Articles
Technological solution for the production of margarine with reduced glycidyl esters content
Authors:
Gulsara E. Rysmukhambetova, Madina K. Sadygova, Ivan V. Mokretsov, Mikhail B. Rybin, Svetlana A. Pyataeva
Abstract:
This article presents the results of a study on the development of a palm oil-free margarine formulation and technology for puff pastry products. The relevance of this topic lies in the fact that fatty acid esters of 3-monochloropropanediol (3-MCPD), 2-monochloropropanediol (2-MCPD), and glycidol, primarily formed during high-temperature processing or refining of edible oils and fat-based products, can have a negative impact on human health. Therefore, there is a need to monitor the content of these substances in various fat-based products. The authors conducted studies in the laboratory of the R&D center and at the production site of Rusagro-Saratov LLC. In addition to standard product quality assessment methods, the study utilized techniques developed at Rusagro's Fat Plant JSC (Saratov) and in the company's physicochemical laboratory. The authors found that palm oil-free margarine for puff pastry products is no different in organoleptic properties from margarine for puff pastry products produced in accordance with regulatory documents. To evaluate their consumer properties fully, yeast- and yeast-free puff pastry products were baked and rated on a five-point scale. The feasibility of using raw materials with the lowest possible palmitic acid content in the production of margarine for puff pastry products was proven theoretically and experimentally. The proposed technical solution allows for the production of margarine with a flexible consistency and moderate softness, while reducing the manufacturing process by eliminating the tempering step. Low levels of contaminants (glycidyl ethers and 3-monochloropropanediol) in the margarine reduce the risk of cancer (TR CU 024). The development enables the rational use of domestic oilseed raw materials.
Keywords:
margarine; palm oil; esters of 3-monochloropropanediol (3-MCPD); esters of 2-monochloropropanediol (2-MCPD); glycidol; puff pastry; melting point; tempering
For citation:
Rysmukhambetova G.E., Sadygova M.K., Mokretsov I.V., Rybin M.B., Pyataeva S.A. Technological solution for the production of margarine with reduced glycidyl esters content. Индустрия питания|Food Industry. 2026. Vol. 11, No. 3. Pp. 47–56. DOI: 10.29141/2500- 1922-2026-11-3-5. EDN: LXCCXS.
