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Margarine oil formulation and control
Author(s) -
Wiedermann Lars H.
Publication year - 1968
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/bf02668978
Subject(s) - spreadability , slump , consistency (knowledge bases) , materials science , composite material , petroleum engineering , process engineering , chemistry , mathematics , food science , engineering , geometry , cement
The formulation and control of margarine oils and margarines is based on an understanding of the relation between various physical measurements and the composition of the oils and margarines. Solid‐to‐liquid‐fat ratios are determined by dilatometry or by nuclear magnetic resonance spectroscopy. Oils are chosen for their crystal habit under conditions of processing and finishing. Some margarine test methods involve appearance, oral melting characteristics, oil‐off, slump or collapse, get‐away, penetration, and spreadability. Many measurements are effective only when they describe conditions over a range of temperatures. These include dilatometry and consistency determinations which require multipoint measurements.