Beruflich Dokumente
Kultur Dokumente
INTRODUCTION
80% Fat
16-18% aqueous phase
0.6-1.5% salt
1% SNF (solid not fat)
Vitamins A & D
What role does Margarine
play in food?
•Antioxidants
•Emulsifiers
•Colors and Flavors
•Preservatives
•Stabilizers
ANTIOXIDANTS
To prevent fats and oils from going rancid due to oxidation of the
unsaturated fatty acids
Eg: Vitamin E, Propyl gallate 100mg/kg
EMULSIFIERS
For formation of a stable emulsion
Eg: casein, lecithin, glycerol monostearate (GMS)
STABILIZERS:
Used to maintain the emulsion once it has
been formed
PRESERVATIVES:
Used to extend the product shelf life and to prevent
microbial growth
Eg :sorbic acid,benzoic acid
Colours and Flavours:
• Colours are added to replace colour lost during
processing
Eg:Beta carotene, annatto,curcumin
• Flavours are added for the purpose of restoring
natural flavour lost in processing
Eg: Disodium guanylate, Disodium inosinate
ANALYSIS OF MARGARINE
Margarine is tested for;
Fats
Vitamin A
Test for Vitamin A
Saponification of margarine
T=0.25D+1.22F+0.72
SNF=T-F
REFERENCES:
1.The chemical analysis of foods-David
Pearson, Seventh edition, Churchill
Livingstone,Edinburgh London,1976
Page no:488-493