Margarine oil formulation and control

The formulation and control of margarine oils and margarines is based on an understanding of the relation between various physical measurements and the composition of the oils and margarines. Solid-to-liquid-fat ratios are determined by dilatometry or by nuclear magnetic resonance spectroscopy. Oils are chosen for their crystal habit under conditions of processing and finishing. Some margarine test methods involve appearance, oral melting characteristics, oil-off, slump or collapse, get-away, penetration, and spreadability. Many measurements are effective only when they describe conditions over a range of temperatures. These include dilatometry and consistency determinations which require multipoint measurements. Presented at the American Oil Chemists' Society Short Course on “Processing and Quality Control of Fats and Oils,” Aug. 29–Sept. 1, 1966, Michigan State University, East Lansing, Mich.