Margarine

A few fatty acids with trans double bonds (trans fatty acids) occur naturally but the major source of trans fats comes from partial hydrogenation of vegetable oils m for example the preparation of margarine However the same catalysts that catalyze the... 

Com oil s flavor, color, stabiHty, retained clarity at refrigerator temperatures, polyunsaturated fatty acid composition, and vitamin E content make it a premium vegetable oil. The major uses are frying or salad appHcations (50%) and margarine formulations (35%). 

A USDA report indicates that between 1967 and 1988, butter consumption remained stable at 2 kg per capita, margarine dropped from 5.1 to 4.7 kg, and measured total fat intake per day dropped from 84.6 to 73.3 g (14). This study also projects that the reduced consumption of tropical oils is only temporary and will return to former use levels, possibly even higher. One reason for this projected rise in tropical oil consumption is the knowledge of the beneficial effects of medium-chain length acids high in lauric oils. There is a keen interest in omega-3 fatty acids, as well as linoleic acid, contained in fish oils. 

M. T. GiUies, Shortenings, Margarines and Food Oils, Noyes Data Corp., Park Ridge, N.J., 1974, 330 pp. 

A food must have the expected or proper appearance and color before it will be readily consumed (7). There are many prepared foods in which artificial flavors and colors are used whose flavor is sufticientiy bland to make color essential for flavor identification, eg, margarine. The preservation of color in natural food during processing or the development of color by processing are aspects of primary importance in food acceptance. 

Applications for synthetic character impact items include cough drops, toothpaste, chewing gum, candies, soft drinks, baked goods, gelatin deserts, ice cream, margarine, and cheese. 

Emulsifiers are classified by the hydrophilic—lipophilic balance (HLB) system. This system indicates whether an emulsifier is more soluble in water or oil, and for which type of emulsion (water-in-oil or oil-in-water) it is best suited. Emulsifiers having alow HLB value are more oil soluble, and are better suited for water-in-oil appHcations such as margarine. Conversely, emulsifiers having a high HLB value are more water soluble, and function more effectively in oil-in-water emulsions such as ice cream (34). The use of this system is somewhat limited because the properties of emulsifiers are modified by the presence of other ingredients and different combinations of emulsifiers are needed to achieve a desired effect. The HLB values of some common emulsifiers are given (35). 

Lecithin. Lecithin [8002-43-5] (qv) is a mixture of fat-like compounds that includes phosphatidyl choline, phosphatidyl ethanolamines, inositol phosphatides, and other compounds (37). Commercial lecithin was originally obtained from egg yolks, but is now extracted from soybean oil. Lecithin is used in many products, including margarine, chocolate, ice cream, cake batter, and bread. 

The enrichment program followed in the United States is (/) the enrichment of flour, bread, and degerminated and white rice using thiamin [59-43-8] C 2H y N O S, riboflavin [83-88-5] C2yH2QN4Na02P, niacin [59-67-6] CgH N02, and iron [7439-89-6]-, (2) the retention or restoration of thiamin, riboflavin, niacin, and iron in processed food cereals (J) the addition of vitamin D [67-97-0] to milk, fluid skimmed milk, and nonfat dry milk (4) the addition of vitamin A [68-26-8], C2qH2qO, to margarine, fluid skimmed milk, and nonfat dry milk (5) the addition of iodine [7553-56-2] to table salt and (6) the addition of fluoride [16984-48-8] to areas in which the water supply has a low fluoride content (74). 

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). 

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. 

The worldwide uses of lecithin break down as follows margarine, 25—30% baking/chocolate and ice cream, 25—30% technical products, 10—20% cosmetics, 3—5% and pharmaceuticals, 3%. 

Ma.rg a.nne, Lecithin (0.15—0.5%) is an emulsifier and an antispatteting and browning agent it improves frying properties and spreadabiUty and shortening action ia table margarine. It is also used ia bakers margarine. 

Dispersed Systems. Many fluids of commercial and biological importance are dispersed systems, such as soflds suspended in Hquids (dispersions) and Hquid-Hquid 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 hquid particles, and it does not behave like either a dispersion or an emulsion (69) it thus has an interesting rheology (70). 

Among them are cheese (limit 0.3%) (149), baked goods (limit 0.23%) (150), and margarine (limit 0.1% individually or 0.2% in combination with other preservatives) (151,152). Other permitted food categories include salad dressings (153) and condiments, where the limit of addition is generally 0.2%. Thus users must ascertain whether their particular food products are subject to a standard and, if so, what limitations apply. 

Edible Oil. For edible uses, oilseed oils are processed into salad and cooking oils, shortenings, margarines, and confectionery fats such as for candy, toppings, icings, and coatings (73). These products are prepared by a series of steps, as outlined for soybean oil in Figure 6. 

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