MARGARINE TYPES AND TECHNOLOGICAL ADVANCEMENTS: CURRENT TRENDS AND PROSPECTS FOR UZBEKISTAN

Abstract

This study provides a comprehensive analysis of modern margarine types, recent technological innovations, and the feasibility of producing high-quality margarine using local raw materials in Uzbekistan. Margarine types, including hard, soft, low-fat, functional, and industrial, were evaluated for their physicochemical and functional properties. Recent technological advancements aimed at eliminating trans-fatty acids (TFAs) and reducing saturated fatty acids (SFAs) were reviewed, including atmospheric cold plasma hydrogenation, enzymatic interesterification, oleogel structuring, and supercritical CO₂ fractionation. Experimental results revealed that oleogel-based margarine reduced SFAs by 29%, while cold plasma treatment completely eliminated TFAs. Findings indicate that locally available cottonseed, sunflower, and safflower oils can be effectively utilized for competitive margarine production. The paper also provides a detailed discussion of process mechanisms, nutritional implications, and economic feasibility, offering practical recommendations for Uzbek enterprises to enhance local production and export potential by 2030.