Abstract
Examinations were made on physical and chemical properties of soft type margarine in cups, com-paring with hard type margarine, manufactured through four seasons.
1) It was observed slight difference in salt content, melting point and the saponification value, but the iodine value observed to tend to be the highest in winter and the lowest in summer.
2) Based on fatty acid content of C12 and shorter carbon-chain than C12, laurin oil such as coconut and palm kernel oil was scarcely found in soft type margarine, but was found in hard type except one sample.
3) Content of dienoic acid, most of that were linoleic acid, of soft type margarine showed about 20% in summer, and 24-25% in the other seasons, though that of hard type showed 14-16% through year.
4) The hardness by cone penetrometer and solid fat index in low temperature range, tended to be softened in winter and hardened in summer, and in generally soft type margarine was softer than hard type.
5) Results of analysis of fatty acid composition showed that hardened fish and/or whale oil was found in two samples, but the others consisted of all vegetable oil and fat.
