Tub margarine

PP has good chemical and fatigue resistance. Films and fibers are made from it. Few containers are made of PP. It is used to make some screw-on caps, lids, yogurt tubs, margarine cups, straws, and syrup bottles. 

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... 

Fig. 34.33. Solid Fat Index (SFI) profiles for hard stick, soft stick and tub margarines, and for all-purpose shortening and heavy duty frying oil. (Data plotted from Erickson, D. R., and M. D. Erickson, "Hydrogenation and Base Stock Formulation," in Practical Handbook of Soybean Processing and Utilization, D. R. Erickson (Ed.), pp. 218-238, AOCS Press, Champaign, IL, 1985.)...

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-... 

A number of models have been developed to describe transient viscoelastic behavior and one must have at hand carefully obtained rheological data in order to test the applicability of the models. Another example of the applicability of models to viscoelastic data is the study of Leppard and Christiansen (1975) in which the models proposed by Bogue and Chen, Carreau, and Spriggs were evaluated. In the case of foods, the empirical models have been developed to describe the transient data on stick butter, tub margarine (Mason et al, 1982), canned frosting (Kokini and Dickie, 1981 Dickie and Kokini, 1982), and mayonnaise (Campanella and Peleg, 1987c). 

In Canada considerably more margarine is consumed directly in the home than is used in commercial products. As a result, formulation of margarine base oils is relatively simple, as compared to the shortening situation. Canola oil is used principally in two types of margarine base oils (1) print or stick margarine, and (2) soft or tub margarine. 

Margarine is mainly classified into two types stick and tub margarines. Stick margarine is formulated to approximate the butter properties. It is a little bit softer than butter under the ordinaiy storage conditions and can melt in the mouth. Tub margarine contains higher imsaturated fatty acids and easily spreadable at lower temperatures (McGee 2004). 

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. 

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