Margarines manufacture

Maltose, l- 4- -link in, 998 molecular model of, 998 mutarotation of, 998 structure of, 998 Manicone, synthesis of. 805 Mannich reaction. 915 Mannose, biosynthesis of, 1011 chair conformation of, 126 configuration of, 982 molecular model of, 126 Margarine, manufacture of, 1063 Markovnikov. Vladimir Vassilyevich. 192... 

In this example, oil is the limiting reactant. Excess hydrogen is easily recovered from a gas-phase reactor, so margarine manufacturers make the oil the limiting reactant to ensure complete conversion of oil into margarine. The excess H2 gas is recovered and used again in a subsequent reaction. 

They will, for example, lower our blood-cholesterol levels. Believe it or not, margarine manufacturers have the scientific studies to back such claims. 

Not all the double bonds are hydrogenated, of course margarine manufacturers are desperate to tell us that their products are still high in unsaturated fatty acids . Many also advertise that they are low in trans unsaturated fatty acids, because of a suggested link between incidence of coronary heart disease and trans unsaturated fatty acid intake. 

The density of fats and oils is an index of the weight of a measured volume of the material. This property is important not only for designing of equipment but also for the estimation of the solid fat index (SFI). The SFI is related, approximately, to the percentage of solids in a fat at a given temperature. When determined at a number of specified temperatures, it can be especially useful to margarine manufacturers or other processors who need to control the characteristics of their manufactured products by blending. 

Anonymous. (2001). National Association of Margarine Manufacturers. Available http // www.margarine.org. 

Various procedures have been proposed to solve the problem of graininess of margarines manufactured with hydrogenated sunflower oil. The hydrogenated oil... 

Data courtesy of the National Association of Margarine Manufacturers. One kilogram equals 2.2 lb and the USDA. 

Margarine is colored with carotenoids, and synthetic p-carotene is by far the most widely used. Carotene dissolves very slowly in oil. Therefore, the compound is pulverized to a particle size of 2-5 pm and the microcrystals are suspended in oil to retard oxidation (228). Natural extracts containing carotenoids, for example, annatto (bixin), carrot oil, and red palm oil also have been used. Annatto, which is used in butter, is somewhat sensitive to light and may have an orange or slightly pink hue, particularly when the aqueous phase is acid (4). Mixtures of annatto and turmeric extracts result in a more typical color than annatto alone (229). Many margarine manufacturers purchase blends of colors and vitamins customized for their specific products. 

The success of a margarine manufacturer depends on many factors including marketing, productivity, and changes in ingredient costs. The foundation for continued success is the quality of the product itself. To ensure a constant high quality of the product, production and quality control as well as sanitation in the margarine plant are quite important disciplines. 

Margarine Statistics Report, National Association of Margarine Manufactures, Washington D.C., January 15, 1993. 

It is almost impossible to maintain a complete and up-to-date listing of the publications dealing with limited special fields within the edible oil industry. Many of these are sponsored by technical or trading associations. For example, there is the Cotton Gin and Oil Mill Press of the National Cottonseed Products Association, the Peanut Journal and Nut World of the National Peanut Council, the Soybean Digest of the American Soybean Association, the Bulletin of the Institute of Margarine Manufacturers, the Journal of Milk and Food Technology, the American Butter and Cheese Review and the National Provisioner. In Canada there is Butterfal in Italy there is Olive Culture and in France there is the Bulletin of the International Office of the Cocoa and Chocolate Industry,... 

Margarine Manufactured food product used in place of butter. Produced from vegetable oils and contains some polyunsaturated fats. 

Analysis of triacylglycerol composition of margarines by 13C NMR Characterization of hydrogenated fats for margarine manufacturing purposes... 

Anonymous (2001b) National Association of Margarine Manufacturers, www.margarine.org. Anonymous (2001c) USDA Nutrient Database for Standard Reference, Release 14, www.nal.usda.gov/ fnic/cgi-bin/list nut.pl. 

---