Premium
Trace metals and the flavor stability of margarine
Author(s) -
Mertens W. G.,
Swindells C. E.,
Teasdale B. F.
Publication year - 1971
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/bf02544558
Subject(s) - flavor , atomic absorption spectroscopy , copper , chemistry , ashing , salt (chemistry) , trace metal , chelation , metal , trace amounts , environmental chemistry , inorganic chemistry , food science , organic chemistry , physics , medicine , alternative medicine , pathology , quantum mechanics
Traces of copper, iron and other metals are present in the oil and the salt used for margarine. The presence of these metals, which act as powerful catalysts for fat oxidation, decreased the flavor stability. Analyses were done by atomic absorption spectroscopy after ashing of 400 g oil and margarine samples. Storage tests are reported with laboratory samples to which different amounts of trace metals had been added, and also with plant production samples. Levels of 0.1 ppm copper led to rapid flavor deterioration. In order to expect good flavor stability, the maximum copper amounts which can be tolerated are about 0.02 ppm. Aside from the importance of having all equipment free of copper, the use of salt low in trace metals or the additions of metal chelating agents are ways to extend the shelf life. The addition of 75–100 ppm EDTA salts as sequestering agents was found to increase the flavor stability of margarine samples significantly.