Production and characterization of margarine from coconut and melon oil blend

This study examined the production of margarine from a blend of coconut and melon seed oils as a sustainable, non-hydrogenated alternative to traditional spreads, addressing health concerns associated with trans fats and the need for plant-based formulations. Oils were extracted from melon seeds and coconut meat using mechanical pressing methods, blended in equal ratios, and formulated into margarine with and without salt, incorporating emulsifiers, antioxidants, flavor, and skim milk powder. The products were characterized for physicochemical properties (acid value, free fatty acids, peroxide value, saponification, iodine value, density, refractive index, melting/boiling points, and cloud point), proximate composition (moisture, fat, ash, fiber, protein, and carbohydrates), and mineral content (including sodium, potassium, calcium, magnesium, zinc, iron, and trace elements) using standard analytical techniques. The results of the study revealed that unsalted margarine exhibited lower acid (4.334 %) and free fatty acid (2.169 %) values, higher saponification (174.198 mgKOH/g) and iodine (71.67) values, indicating better hydrolytic stability and unsaturation retention. Salt addition increased acidity, peroxide (16.0 meq/kg), and sodium (22.787 ppm), while proximate analysis showed low moisture (5%), moderate fat (30%), and high carbohydrates (57%). Mineral contents confirmed safety with beneficial macro/trace elements. It was concluded that the coconut-melon oil blend produces a stable, nutrient-rich margarine comparable to commercial margarine, with salt enhancing flavor but requiring moderation for dietary considerations. This study supports the use of tropical oils for eco-friendly food innovations.