Liquid margarine

P Crystals are relatively small and can incorporate a large amount of liquid. Margarine and shortenings containing crystals in this form have a glossy surface and a smooth texture. P Crystals, though initially smooth, grow into... 

Bl cetyl. Biacetyl [431-03-8] (2,3-butanedione) is a greenish yeUow liquid with a quinone odor. Biacetyl occurs naturally in bay oil and is readily soluble in organic solvents. It is a constituent of many food aromas, eg, butter, and is commonly used to flavor margarine. Flavor-grade biacetyl was available at 20.40/kg in July 1993, and is used as an odorant for coffee, vinegar, tobacco, and in perfumes. 

Hydrogenation has found commercial application in the conversion of liquid to solid fats. Vegetable oils contain a relatively high proportion of double bonds. Treatment with hydrogen under pressure in the presence of a catalyst converts double bonds to single bonds and produces solids such as margarine. 

A liquid dispersed in a different liquid is called an emulsion, as above. In addition to emulsion paint, other simple examples include butter, which consists of fat droplets suspended in a water-based dispersion medium, and margarine, in which water particles are dispersed within an oil-based phase. 

You may find the term hydrogenation familiar. Some food products, such as margarine and peanut hutter, contain hydrogenated vegetable oils. Hydrogenation is used in the food industry to convert liquid vegetable oils, which contain carbon-carbon double bonds, to solid fats, such as shortening, which are fully saturated. 

Cesium is used as a hydrogenation catalyst to enhance and assist the reaction in the conversion of liquid oils to solids forms (e.g., in the production of margarine). 

Dispersed Systems. Many fluids of commercial and biological importance are dispersed systems, such as solids suspended in liquids (dispersions) and liquid—liquid suspensions (emulsions). Examples of the former include inks, paints, pigment slurries, and concrete examples of the latter include mayonnaise, butter, margarine, oil-and-vinegar salad dressing, and milk. Blood seems to fall in between as it is a suspension of deformable but not liquid particles, and it does not behave like either a dispersion or an emulsion (69) it thus has an interesting rheology (70). 

Trans fatty acids Trans fatty acids (Figure 27.13) are chemically classified as unsaturated fatty acids, but behave more like saturated fatty acids in the body, that is, they elevate serum LDL (but not HDL), and they increase the risk of CHD. Trans fatty acids do not occur naturally in plants and only occur in small amounts in animals. However, trans fatty acids are formed during the hydrogenation of liquid vegetable oils, for example, in the manufacture of margarine. 

Unsaturated fats, as noted in Section 13.3, tend to be liquids at room temperature. They can be transformed to a more solid consistency, however, by hydrogenation, a chemical process in which hydrogen atoms are added to carbon—carbon double bonds. Mix a partially hydrogenated vegetable oil with yellow food coloring, a little salt, and the organic compound butyric acid for flavor, and you have margarine, which become popular around the time of World War II as an alternative to butter. Many food products, such as chocolate bars, contain partially... 

JN Thompson, G. Hatina, WB Maxwell, S. Duval. High performance liquid chromatographic determination of vitamin D in fortified milks, margarine and infant formulas. J Assoc Off Anal Chem 65 624-631, 1982. 

WO Landen Jr, RR Eitenmiller. Application of gel permeation chromatography and nonaqueous reverse phase chromatography to high pressure liquid chromatographic determination of retinyl palmitate and /3-carotene in oil and margarine. J Assoc Off Anal Chem 62 283-289, 1979. 

PJ van Niekerk, SCC Smit. The determination of vitamin D in margarine by high performance liquid chromatography. J Amer Oil Chem Soc 57 417-421, 1980. 

JN Thompson, WB Maxwell. Reverse-phase high-pressure liquid chromatography of vitamin A in margarine, infant formula, and fortified milk. J Assoc Off Anal Chem 60 766-771, 1977. 

EJM Konings, HHS Roomans, PR Beljaars. Liquid chromatographic determination of tocopherols and tocotrienols in margarine, infant foods, and vegetables. J AOAC Int 79 902-906, 1996. 

V Piironen, T Koivu, O Tammisalo, P Mattila. Determination of phylloquinone in oils, margarines and butter by high-performance liquid chromatography with electrochemical detection. Food Chem 59 473-480, 1997. 

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