Forty-five brands of household margarine were submitted ta measurexnent of hardness (
f), plastic viscosity (η
pl) and apparent viscosity (η
*) at 20°C. Fats were then separated and submitted to the measurement of S.F.I. and micropenetration, and their correlation was examined.
1) The values of hardness were 1020 × 10
4 dyne/cm
2 (x 15.3×10
4), Plastic visosity 1020×10
6 poise (x 13×10
6), and apparent viscosity 110×10
5 poise (x 6.7×10
5) inmajority of the samples. Thesevalues are considered as standard range of Japanese household margarines.
2) Values of S.F.I. of the fats were mostly between 15 and 20. Micropenetration measulementindicated a hyperbolic relation and this relationship can be expressed by
M/
S=-1.303-0.765
M.
3) In order to find the correlation between the content of liquid fraction index (LF.I.) and amountof water, multiple regression analysis was carried out with F-test (0.01). It was thereby found that the values of both η
pl and η decreased with the increase of LFI, but were not affected by theamount of water.
4) There was a linear relation between S.F.I. and values of η
pl and η, and a fairly satisfactory result was obtained for the confidence limit, 95% of coeffcient of regression against the regxesslonline.
5) There was no special correlation between chemical and ffatty acid compositions because of thecomplex nature of the fats used.
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