Soft tub margarine

List the following products in order of increasing proportion of trans fats stick margarine, soft tub margarine,butter. 

Interestingly, trans fats occur naturally, but only to a very small extent. The trans fat content of butter is therefore negligible. The soft tub margarine is soft because it wasn t hydrogenated for very long, which means that it has fewer trans fats than does the... 

Stick margarine Soft tub margarine Low calorie margarine ... 

Don t add fat Butter Soft tub margarine Crisco shortening Olive oil... 

Solid fat index (SFI) and drop point were determined for the interesterified and the natural products. The drop point was higher in the interesterified products, whereas the SFI was lower. The amount of solids present in the interesterified products over a range of temperatures (10-40°C) was high enough to meet the requirements of soft-tub margarine (List et al., 1997). 

Gas Incorporation— An inert gas, usually nitrogen, is incorporated into most standard shortenings at 13 1%, regular soft tub margarines or spreads at 4—8%, whipped margarines or spreads at 30-35%, and precreamed household shorten-... 

The fat molecules in butter (and hard margarines) are highly saturated, whereas those in vegetable oils have a high proportion of cis-alkene functions. Partial hydrogenation of these oils yields soft (tub) margarine. 

NA Idris, L deMan, TS Tang, CL Chong. Chemical composition and physical properties of soft (tub) margarines sold in Malaysia. J Am Oil Chem Soc 73 995-1001, 1996. 

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