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ASM Sci. J., 4(2), 113–122Physicochemical Properties of Margarines Enrichedwith Medium- and Long-chain TriacylglycerolN. Arifin 1,5 , L.Z. Cheong 1 , S.P. Koh 1 , K. Long 2 *, C.P. Tan 3 , M.S.A. Yusoff 4 and O.M. Lai 1,6Several binary and ternary medium- and long-chain triacylglycerol (MLCT)-enriched margarine formulationswere examined for their solid fat content, heating profile, polymorphism and textural properties. MLCTfeedstock was produced through enzymatic esterification of capric and stearic acids with glycerol. The binaryformulations were produced by mixing MLCT feedstock blend (40%–90%) and palm olein (10%–60%) with10% increments (w/w). Solid fat profiles of commercial margarines were used as a reference to determine thesuitability of the formulations for margarine production. The solid fat content of the binary formulations of MO82 and MO 91 (M, MLCT, O, palm olein) were similar to the commercial margarines at 25°C which met thebasic requirement for efficient dough consistency. Ternary formulations using reduced MLCT feedstock blendproportion (from 80%–90% to 60%–70%) were also developed. The reduction of MLCT feedstock blend wasdone as it had the highest production cost (3USD/kg) in comparison to palm olein (0.77USD/kg) and palmstearin (0.7USD/kg). The proportions of 5%–15% of palm stearin were substituted with palm olein in MO 64and MO 73 (M, MLCT; O, palm olein) formulations with 5% increment (w/w). As a result, MOS 702010 andMOS 603010 (M, MLCT; O, palm olein; S, palm stearin) margarine formulations showed similar SFC % tothe commercial margarines at 25ºC. These formulations were subsequently chosen to produce margarines. Theonset melting and complete melting points of MLCT-enriched margarine formulations were high (51.04ºC–57.93ºC) due to the presence of a high amount of long chain saturated fatty acids. Most of the formulationsshowed β΄- crystals. MOS 702010 was selected as the best formulation due to values for textural parameterscomparable (P