Margarines shelf-life

Hydrogenation is the catalytically assisted addition of hydrogen to carbon-carbon double bonds. Its main uses are to increase fryer life of oils and shelf life of table oils and bakery products, and to create solids for making shortenings, margarines and spreads, and various confectionery and specialty products. Many process reviews have been published.124 131 Food technologists prefer to minimize the Cl 8 3 content of oils to improve fryer and bot-... 

If unsaturated oils are healthier than saturated fats, why does the food industry hydrogenate oils There are two reasons—aesthetics and shelf life. Consumers prefer the semi-solid consistency of margarine to a liquid oil. Imagine pouring vegetable oil on a piece of toast or pancakes. 

Thorough cleaning and disinfection of the equipment are essential parts of margarine operations to ensure optimal hygienic conditions. Combined with proper processing such as pasteurization, proper cleaning procedures help to ensure optimal product shelf life. 

Dedicated benchtop NMR analyzers for a variety of applications are available. These include an analyzer to determine fluoride in toothpaste quantitatively, such as the MQC from Oxford Instruments, a 23 MHz benchtop NMR, and another to determine water droplet size distribution in oil/water emulsions. Fluoride is often added to toothpaste as sodium fluoride or sodium mono-fluorophosphate to prevent tooth decay. The fluorine analyzer can determine fluorine at the level of a few hundred ppm. Toothpaste is squeezed into a glass sample tube and the quantitative determination of fluorine takes less than 1 min. The NMR method uses no solvents or reagents and is independent of the sample color and clarity, unlike the colorimetric methods and other instrumental methods such as ion chromatography (IC) that are used for this purpose. In the water droplet size distribution analyzer, droplets as small as 0.25 pm can be measured. The shelf life and palatability of products such as margarine, mayonnaise, salad dressings, and soft cheese depend on the size of... 

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