Varieties of Margarine

The characteristic features of some varieties of margarine are summarized in Table 14.19. 

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Furthermore, interesterification is of importance in the manufacturing of different varieties of margarine with a given composition, for example ... 

The properties of margarine, such as nutritional value, spreadahility, plasticity, shelf life and melting properties, resemble those of butter and are influenced essentially by the varieties and properties of the main fat ingredients. Since choice of ingredients is large, numerous varieties of margarine are produced (cf. Table 14.19). 

The samples can be from a variety of plastic materials, e.g., margarine tubs, plastic bags, etc. 

Little information on the levels of 1,4-dichlorobenzene concentrations in infant and toddler foods and in baby formula was located. Page and Lacroix (1995) analyzed a variety of beverage and food samples for 32 different volatile contaminants, including 1,4-dichlorobenzene and found residue levels to be quite low (range, 0.1-22 ppb). Soft drink samples contained 0.1 g/kg (ppb), while cream with 10% butterfat, butter, margarine, peanut butter, flour, and pastry mix contained concentrations of 0.1 ppb, 1.3-2.7 ppb, 12.2-14.5 ppb, 1.2-8.8 ppb, 7.3 ppb, and 22 ppb, respectively. No information was located to determine whether children differed in their weight-adjusted intake of 1,4-dichlorobenzene. 

Analysis of vitamin content of food materials appears to be a developing field. B vitamins in rice were analyzed using a mobile phase which contained pentanesulfonic acid and heptanesulfonic acid (558). Although the peaks were not sharp, the separation of the vitamins was satisfactory. Vitamin D in fortified milk has b n analyzed after removal Of cholesterol and carotenes in a preliminary cleanup (559, 540). Vitamin A has been analyzed in margarine, infant formula, and fortified milk (541, 542). Reports of the analysis of other vitamins in food are few to te but this mode of analysis can be expected to rapidly expand in the future in light of the variety of vitamin determinations in formulations which have been done (see Section VIII,F,l). 

Di(2-ethylhexyl) adipate has been found at generally low levels in a broad variety of foods including milk, cheese, margarine, butter, meat, cereals, poultry, baked goods and sandwiches, fruits and vegetables (Castle etal., 1987 Startin etal., 1987 Mercer et al., 1990 Gilbert etal., 1994 Page Lacroix, 1995 Petersen etal., 1995). 

Margarine products are packed in several ways depending on margarine type, product consistency, and consumer preferences. In the U.S. market, consumer retail margarines and related products, including butter blends, cover a variety of products packaged in different ways (61). These can be grouped as follows ... 

Tub filling machines can be fitted with a variety of functions depending on whether the margarine is packaged in tubs with a heat-sealed membrane or cover-leaf under the lid, for example. The main functions of a tub filling machine for margarine normally are (67) ... 

Margarine is a flavoured product containing 80% fat blended with water, and containing vitamins and other ingredients. Initially developed to replace dairy butter, it now appears in a variety of types including regular, whipped, soft-tub, liquid, diet, spreads, low-calorie, bakery and speciality. Today s margarines... 

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