Production of Margarine Fat Containing Medium- and Long-Chain Triacylglycerols by Enzymatic Interesterification of Peony Seed Oil, Palm Stearin and Coconut Oil Blends.

Man Zhang, Baocheng Xu, Dongkun Zhao, Mengqi Shen, Mengjie Li, Donghao Liu, Lili Liu

Abstract read

In one paragraph

Article in Foods (Basel, Switzerland), 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.

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0cells of the map it votes in

1citing papers in PubMed

–field-weighted citation impact

1 · What the graph read from it

What it found

Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.

2 · The registry

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Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.

3 · Its place in the literature

Who cites it

1 citing paper in PubMed.

Phytosterol-γ-Oryzanol-Glycerol Monostearate Composite Gelators for Palm Stearin/Linseed Oil Oleogel-Based Margarine: Nutrient Enrichment, Textural Modulation, and Commercial Product Mimicry.Foods (Basel, Switzerland) · 2025
Article

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PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

7 authors.

Man ZhangCollege of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471003, China.

Baocheng XuCollege of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471003, China.ORCID 0000-0001-6394-8235

Dongkun ZhaoCollege of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471003, China.

Mengqi ShenCollege of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471003, China.

Mengjie LiCollege of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471003, China.

Donghao LiuCollege of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471003, China.

Lili LiuCollege of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471003, China.ORCID 0000-0002-0176-2678

Funding

Doctoral Scientific Research Foundation of Henan University of Science and Technology - China 13480057National Natural Science Foundation of China 31772094special project of key research and promotion of Henan province of China 222102110033

6 · The paper itself

Abstract

This paper reports the preparation of margarine fat using Lipozyme TL IM as a catalyst and peony seed oil (PSO), palm stearin (PS) and coconut oil (CO) as raw materials. The results indicate that there were no significant changes in fatty acid composition before or after interesterification of the oil samples. However, the total amount of medium- and long-chain triglycerides (MLCTs) increased from 2.92% to 11.38% in sample E1 after interesterification, mainly including LaLaO, LaMO, LaPM, LaOO, LaPO and LaPP. Moreover, the slip melting point (SMP) of sample E1 decreased from 45.9 °C (B1) to 33.5 °C. The solid fat content (SFC) of all the samples at 20 °C was greater than 10%, indicating that they could effectively prevent oil exudation. After interesterification, the samples exhibited a β' crystal form and could be used to prepare functional margarine.

Indexed as

coconut oilinteresterificationLipozyme TL IMmargarineMLCTspeony seed oilα-linolenic acid

Identifiers

PMID38731776

DOI10.3390/foods13091405

PMCPMC11083287

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Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.