Physicochemical properties of margarine substituted by monoacylglycerol and diacylglycerol-rich fats from coconut stearin

Monoacylglycerol (MAG) and diacylglycerol (DAG)-rich fats offer a promising alternative for spreadable fats, serving as emulsifiers and oleogelators to improve the characteristics of margarine. This study aims to determine the substitution of MAG-DAG-rich fat from coconut stearin that produces satisfactory melting, texture, and crystallization properties. The MAG-DAG-rich fat was tested at 30% to 70% concentrations, namely A-30, B-40, C-50, D-60, and D-70. The higher substitution of MAG-DAG-rich fat produced a harder texture, ranging from 136.05 ± 30.72 to 627.14 ± 60.78, and the melting point was higher, ranging from 31 ± 0.01 to 37 ± 0.01°C. Based on melting and texture profile, C-50 produced the best margarine with MAG and DAG content of 18.67 ± 0.58% and 30.33 ± 4.93%, a melting point of 35.00 ± 0.01°C, hardness of 272,66 ± 17,60 N, cohesiveness 0.19 ± 0.01, and adhesiveness −331.53 ± 2.33 gs. The crystal microstructure consisted of spherulites, small in size and uniform, with polymorphic crystal types of β and β΄ crystals. The fatty acid composition was dominated by lauric acid at 40.16%, with monolaurin content of 46.32%. Substitution of MAG-DAG from coconut stearin in margarine improved physicochemical properties and is a potential alternative to conventional margarine.