Far 25 brands of margarines obtained commercially in Malaysia, Singapore and Thailand, general properties were investigated, particularly in regard to tocopherol, tocotrienal, sterol and fatty acid composition, compared to that of palm oil. The samples were 8 brands of domestic margarines including 3 unsaturated (PU) from Malaysia, 9 imported margarines and an imported (Australia 6 including 5 PU, Norway 3) and 2 domestic compound butters from Singapore (Australia: PU) and 4 domestic margarines and a domestic sweet spread from Thailand. Three brands of domestic salad oil (Malaysia 1, Singapore 2) obtained at same time were studied in the same manner.
1) As general components, these margarines generally contained more salt and less milk than those manufactured in Japan. In particular, the 2 domestic samples from Thailand contained no milk. The melting points of the oils separated from the 2 domestic margarines of Thailand and one (PU) of Malaysia were higher than the body temperature. The iodine and saponification values of the separated oils indicated lauric oil such as coconut oil to possibly be blended in all the margarines except PU, and the sweet spread.
2) The analysis of tocopherol, tocotrienol, sterol and fatty acid content indicated the following results. Palm oil is blended in all the margarines except the imparted and/or PU, and the salad oil. The oil is the main component of the salad oil of Malaysia. Coconut oil is blended in the domestic margarine but not in 2 PU of Malaysia or 2 of Thailand, the 2 imported margarine (Norway), and the sweet spread. Animal fat though not milk fat is present in 2 domestic (Malaysia 1, Thailand 1) and 3 imported margarines (Australia 1, Norway 2) and 2 PU margarines of Malaysia are manufactured from almost l00 % sunflower oil.
3) Based on the trans-unsaturated fatty acid composition, the proportion of hydrogenated oil blended in the margarines appears to became less with increase in the amount of tropical fat such as palm and coconut oil.
