Butter and Margarine

The world production of butter is currently about 7 x 10 tons per annum and that of margarine abont 9 x 10 tons per annnm. 

In contrast to milk and cheese which are relatively rich in casein phosphoprotein, calcium phosphate and phospholipids, bntter and margarine are rich in fat but very low in phosphorus content (Table 12.16). 

When bntter is made, most of the phospholipids migrate to the buttermilk and the remaining P content is very low (0.01-0.02%). The churning of milk essentially converts an oil-in-water emulsion to a water-in-oil emnlsion. 

Structure of butter (schematic). Typically -80% fat, 16% water, 0.6% protein, 0.4% 

Buttermilk, the remainder after butter is obtained from churned milk, can be stabilised by the addition of N34P207 which keeps it thin. Margarine, like butter, contains water dispersed in a fat phase. According to electron microscopy, it contains a shell-like crystalline phase around the water droplets and appears to have a generally more continuous structure than that of butter. 

---

Margarine and butter contain fat plus water and water-soluble ingredients, eg, salt and milk soHds that impart flavor and color to the product. Generally these products are distributed at refrigerated temperatures to retain their quaHty. Greaseproof packaging, such as polyethylene-coated paperboard, aluminum foil/paper, parchment paper wraps, and polypropylene tubs, is used for butter and margarine (see Dairy substitutes). 

Spreads are products with fat reduced below 80% requited by standards of identity for butter and margarine. 

An emulsion is a mixture of oil and water. Some emulsions, such as butter and margarine, have tiny droplets of water in the oil. Others, like cream or mayonnaise, are droplets of oil in water. 

Emulsions are mixture of two (or more) immiscible substances. Everyday common examples are milk, butter (fats, water, salts), margarine, mayonnaise, skin creams, and others. In butter and margarine, the continuous phase consists of lipids. These lipids surround the water droplets (water-in-oil emulsion). All technical emulsions are prepared by some kind of mechanical agitation or mixing. Remarkably, the natural product, milk, is made by organisms without any agitation inside the mammary glands. 

Determination of Kj in oil, butter, and margarines Vitamin K in grains, cereals, fast-food breakfast, baked products Determination of phylloquinone in vegetables... 

Osumi, T. Hashimoto, T. (1978) Enhancement of fatty acyl-CoA oxidizing activity in rat liver peroxisomes by di-(2-ethylhexyl)phthalate. J. Biochem. Tokyo, 83, 1361-1365 Page, B.D. Lacroix, G.M. (1992) Studies into the transfer and migration of phthalate esters from aluminum foil-paper laminates to butter and margarine. Food Add. Contam., 9, 197-212... 

The more margarine people ate, the more worried the dairj industry became. Once again it exercised its clout, spurring legislation to equalize butter and margarine prices and to prohibit the sale of margarine that was colored to make it look like... 

Smith, L. M., Dunkley, W. L., Franke, A. and Dairiki, T. 1978. Measurement of trans and other isomeric unsaturated fatty acids in butter and margarine. J. Am. Oil Chem. Soc. 55, 257-261. 

MM Delgado Zamarreno, A Sanchez Perez, MC Gomez Perez, J Hernandez Mendez. Automatic determination of liposoluble vitamins in butter and margarine using Triton X-100 aqueous micellar solution by liquid chromatography with electrochemical detection. Anal Chim Acta 315 201-208, 1995. 

The system has been used successfully for foods such as cream cheese, butter and margarine, caramel, potato products, and other vegetables. 

Some products, like butter and margarine are stabilized by fat crystals. Salad dressings and beverage emulsions are stabilized by other emulsifiers. The stability of non-protein stabilized food emulsions, involving lower molar mass type molecules, tend to be better described by the DLVO theory than are protein-stabilized emulsions. An example of an O/W emulsifier whose emulsions are fairly well described by DLVO theory is sodium stearoyl lactylate [812],... 

Davey, K.R., Jones, P.N. 1985. Evaluation of a sliding pin consistometer for measurement of the hardness and spreadability of butter and margarine. J. Text. Stud. 16, 75-84. 

Butter and margarine. Soften the sample in a sampling container by warming in a water bath at as low a temperature as practicable, but not exceeding 39°C. Shake at frequent intervals during softening procedure, remove from bath, shake vigorously until the sample cools to a creamy consistency and promptly remove the sample for analysis. 

Make batches using different fat sources, comparing butter and margarine or hard vegetable fat. 

Here you find the pastes. Hazelnut paste is a dispersion of particles in a thick emulsion of two liquids, as is peanut butter. Jam is thickened by natural polymers. Soft cheese, butter and margarine are in the refrigerator these are complicated structures of fat crystals, oil, water and many other components. All these pastes have a yield stress that is low enough to let them be spread by a knife, but not so low that they run off bread. Users do find the cold butter a bit stiff and the jam a bit thin. As a developer you might want to improve these things. Bread - a solid foam - is a surprising structure when looked at it closely. Fresh bread is often too soft to cut easily. 

Shama, F. and P. Sherman. 1969. The influence of work softening on the viscoelastic properties of butter and margarine. 7. Texture Stud. 1 196-205. 

Fats provide fundamental structural and textural attributes to a wide range of consumer products, including lipstick, chocolate, and everyday products such as butter and margarine (1, 2). Within these fat-based products, certain textural properties are required to meet desirable sensory attributes to gain consumer acceptance (3). This has led to an increase in research efforts on the physical properties of fats, particularly their rheology. 

Figure 20. Per capita consumption of butter and margarine in the United States, 1968-1993.

Phase Inversion Phase inversion is the process whereby a system changes from an oil-in-water emulsion to a water-in-oil emulsion, or vice versa (Figure 5). Phase inversion is an essential step in the manufacture of a number of important food products, including butter and margarine (1, 60, 85). In most other foods, phase inversion is undesirable because it has an adverse effect on the products appearance, texture, stability, and taste and should therefore be avoided. 

Dimethylaminoazobenzene was once used as a coloring agent for butter and margarine. Dimethylaminoazobenzene was also used as an intermediate in the production of dyes, photosensitive polymers, and reusable films. Dimethylaminoazobenzene is no longer used as a dye and coloring agent. 

DSC has also been used as an analytical technique in food science. Structural changes in fats and waxes characterize the product such that it is possible, for example, to easily differentiate between butter and margarine on the basis of their different DSC profiles.f Although it is not usually possible to unambiguously characterize each of the peaks and shoulders, the overall profile is a fingerprint of a particular fat or fat blend. 

Fats and oils, since they are mixtures, may be solid, liquid or halfway in between depending upon the amount of glycerides they contain. For example, suet which contains a high amount of tri-stearine is solid, but olive oil which contains a high amount of glycerine is liquid. Butter and margarine are half-solid as they are mixtures of both solid and liquid glycerides. 

Direct and inverse emulsions are found in everyday-life products. For instance, both types of emulsion are common in food oil-in-water emulsions include milk, cream, and mayonnaise butter and margarine are examples of water-in-oil emulsions. Furthermore, recent studies were carried out, with the help of professional sensory panelists, to determine the influence of emulsion type on the perception of taste [36], In relation to the breakdown mechanisms of emulsions (creaming/sedimentation, flocculation, coalescence, and Ostwald ripening), controlling emulsion type can be regarded as a key parameter to design stabilization/destabilization processes. In cosmetic... 

Butter and margarine are water-in-oil emulsions. These products are inevitably contaminated with some microorganisms, and especially yeasts can cause spoilage. The organisms can only proliferate in the aqueous phase, and cannot move from one drop to another. If the number of yeasts present is thus very much smaller than the number of drops, the fraction of the aqueous phase that is contaminated may be too small to give perceptible spoilage. 

---