Evolution of some physicochemical parameters of iodine fortified sunflower oil and margarine

Summary Experimental research were effectuated to establish the modalities of incorporation of the molecular iodine in sunflower oil double refined and deodorised of autochthon production. It was established that the iodisation of sunflower oil may be considered as an admissible method, which allows the incorporation of a considerable amount of iodine (1–100 μg mL −1 ) without modifying the physicochemical properties of the product. It should be noted that iodine value varied a little, even in the sample with a maximum content of iodine (1000 μg mL −1 ), its values did not exceed permitted limit. Research of quality indices variation of iodised oil during product storage (3 months), demonstrated that only in the case of maximum concentration of iodine (1000 μg mL −1 ) it was manifested a slight overcome of the maximum permitted limit caused by the free iodine presence. Iodised oil was used for the manufacture of iodised margarine in order to fortificate this product with iodine (1 μg iodine g −1 margarine). Physicochemical indices (moisture and volatile substances, melting point, free fatty acids content) of iodised margarine did not differ from the characteristics of the product without iodine.