Based on the results reported in the preceding paper, temperature dependence of household margarine was examined with five brands having different hardness including, very hard (one), soft (one), standard (three), and butter as the control Panel test was carried out on each of the samples and its correlation to temperature dependence was examined. Further, fat was separated from each sample, and its S.F.I. and hardness were measured.
1) Hardness was measured by the A.O.C.S. method, in the temperature range of 5 to 30°C. Sample No. 5, which principle fat component is presumed fish and whale oil and contains much quantities of C
16+C
18+C
18 : 1 trans acid, showed the highest hardness, while sample No. 3, using most quantities of liquid oil, showed the lowest hardness.
2) Result of the panel test showed that margarines having the hardness index in the range of 150300 were “most desirable”, while those with the index below 50 were “too hard” and those with the index above 400 were “too soft”.
3) Samples cut into a block of 5×2×2 cm were placed on filter paper for 48 hours to measure the oil-off and the results showed approximately the same tendency as the hardness. Sample No. 3 showed the highest value at all the temperatures and collapsing of the form was observed at 30°C, while No. 5 showed only 1.5% oil-off even at 30°C.
4) S.F.I. values were between 27.8 and 32.1 at 10 for all samples except No. 5, showing better cold spreading properties than butter. Results of panel test also gave the evaluation that S.F.I. values of 2515 were the “most desirable”.
5) There is a functional relationship between S.F.I. and oil-off values. Plotting of the two values on the logarithmic scale and comparison with the temperature showed that both curves crossed the temperature curve, i.e., S.F.I. values in the range of 1520 and oil-off values in the range of 1.52.0 %, and that these point corresponded to the temperature evaluated as the “desirable hardness” in the panel test.
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