Chemical Analysis and its Study of Margarine and Shortening in Various. Countries. III.

Japanese Products

Abstract

This report is based upon 25 samples of margarine, 3 of butter, 15 of shortening, and 18 of lard, totaling 61. Margarine was tested in oil content, moisture, salt, solid milk content and vitamin A. With the separated fats test was made for A.V., P.O.V., S.V. and M.P., Oleic, linoleic, and saturated acids were calculated from I.V. and Th. V., of separated F.A. Further X, σ, and σ/X were calculated by classifying the above measured values. Among samples of margarine, 2 have contained butter, 4 were of pure vegetable margarine and the rest consisted mainly of hardened whale and fish oils. As a whole, 13 contained lauric oil. X of 11 kinds of typical household margarine showed 80.8% for oil content, 15.5% for moisture, 2.6% for salt, 1.1% for solid milk content and 26, 740 IU/450g for vitamin A. 25 samples were estimated to contain 42.7% of oleic, 15.2% of linoleic and 42.1% of saturated acid. With 10 kinds of ordinary shortening, the composition was 47.0, 14.6, and 38.4, and with 12 kinds of lard based on imported hog grease, the composition was 43.4, 12.9, and 43.7 respectively. Due to the elapse of 78 months the quality is lower in A.V. and higher in P.O.V., in respect that the margarine showing 3.35→8.95, shortening 0.47→0.85, and lard 0.87→2.04. Thus, stability is seen in shortening.
(We give notice to the readers that above english abstract only was attached have althongh the original paper in japanese character had been issued in Yukagaku, 383-392, (1960, July).)
This report is based on 18 samples of margarine, 7 of shortening, 3 of butter, totaling 30. Average value for margarine was 79.9% in oil content, 15.8% in moisture, 2.8% in salt, 1.6% in solid milk content and 11, 400 IU/450g in vitamin A. Solid milk content was identified by reaction of nitrogen, fehling, osazone, and shown as an ingredient other than oil, moisture and salt. Due to the elapse of more than one year, the quality changed either in hydrolysis (A.V.) or oxidation (P.O.V.). As a whole, there was little change. Among 18 samples, 8 were estimated as soybean oil type, 7 of cottonseed oil type, 2 contaning butter, 1 of lauric oil type. Oleic, linoleic, saturated acid in % were calculated from I.V., Th. V. of separated F.A. As to the 14 samples other than lauric type and other specialities, they were 58.2, 18.2, 23.6% respectively. For shortening, it was found that 1 is of cottonseed oil type, 3 of soybean oil type, 3 of animal and vegetable oil type, and linoleic content is increasing from 10 to 25% in this ordder. Saturated acid was 3050%, considerably higher than in margarine. As to the 3 samples of butter, they were 24.2, 7.3, 68.5%, and 2 samples of lard, were 42.2, 14.0, 43.8% respectively.