Enhancing oral meltability and spreadability of margarine via prolonged dry fractionation of beef tallow: An integrated experimental and molecular dynamics investigation.

High-melting-point triacylglycerols in beef tallow impair sensory attributes and application qualities when used in margarine. This study aimed to optimize beef tallow functionality via dry fractionation (0-225 min) and validate the olein in margarine formulations. Extending fractionation time to 225 min proved most effective, significantly reducing the solid fat content at 37 °C (from 17.98 % to 6.40 %) and lowering its apparent viscosity, indicating improved oral meltability and flowability. Furthermore, molecular dynamics simulations revealed that the 1-palmitoyl-2,3-dioleoyl-glycerol-rich olein model exhibited disrupted triacylglycerol packing, reduced thermodynamic stability, and lower viscosity compared to the 1-palmitoyl-2-oleoyl-3-stearoyl-glycerol-rich control, providing molecular evidence for enhanced flowability. Consequently, margarine prepared with 225-min fractionated olein exhibited a 45.95 % reduction in consistency index (K value) and a 49.77 % lower work of shear (improved spreadability) compared to unfractionated beef tallow. Overall, prolonged fractionation effectively optimized the physicochemical properties of beef tallow olein, providing a basis for improving margarine's application performance.