The Influence of Added Metals on Margarine

The Influence of Iron

Abstract

38 samples of margarine including 11 control ones were prepared from 3 kinds of margarine-standard margarine, the margarine with skim milk and the margarine with antioxidant-each having A formulation (containing lauric oil) and B formulation (containing soft oil) to which 10, 100, 500 and 1, 000 (ppm) of iron were added in the form of metallic soap. These samples were observed in P.O.V. and A.V. every 2 weeks and appearance every 4 weeks, for 16 weeks.
Iron had drastic effects on rancidity and increased P.O.V. in proportion to the added quantity. Hydrolysis was effected little, but there could be seen a trend for acceleration of hydrolysis, as the substantial trend, in case no mould came out. Addition of skim milk showed excellent antioxidant property for margarine, and oxidation of margarine was halted completely even with samples containing 1, 000ppm of iron in the case of A formulation. With A formulation, mould came out easily and it was apt to produce strong ester odor in the presence of skim milk. But with B formulation mould hardly came out and ester odor was not produced. Hydrolysis occurred in proportion to the extent of mould, but it was halted by a strong oxidation trend. The effect of antioxidant was observed a little with A formulation, but hardly with B.