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Chemical composition and physical properties of soft (tub) margarines sold in Malaysia
Author(s) -
Idris Nor Aini,
deMan Leny,
Tang T. S.,
Chong C. L.
Publication year - 1996
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/bf02523407
Subject(s) - food science , palm kernel oil , triglyceride , softening , palm oil , chemistry , softening point , composition (language) , crystallization , glyceride , fatty acid , organic chemistry , materials science , polymer chemistry , biochemistry , composite material , art , literature , cholesterol
Seven samples of domestic and imported Malaysian tub margarines were analyzed for their fatty acid and triglyceride (carbon number) composition, solid fat content, dropping and softening points, crystallization temperature, polymorphic form, color, and textural attributes. Domestic margarines were formulated from palm oil or palm olein and palm kernel oil with a liquid oil but no hydrogenated oils. Two imported products contained hydrogenated palm oil product, which resulted in a high level of β′ crystals, whereas the domestic nonhydrogenated products contained more β than β′ crystals. Crystal habit was related to the fatty acid and triglyceride composition of the high‐melting glycerides. Domestic products were firmer in texture, probably because they were formulated to be sold in a tropical climate.