Untersuchungen über die Haltbarkeit der Struktur von Margarine

Studies on the Structural Stability of Margarine In certain cases the stability of the structure of margarine is considerably impaired due to recrystallization of the solid phase. Microscopic studies, differential thermoanalysis and chemical methods were employed in order to gather an insight in the relationship between the composition of margarine fats and the occurrence of such structural alterations.