Chemical composition and physical properties of soft (tub) margarines sold in Malaysia |
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Authors: | Nor Aini Idris Leny deMan T. S. Tang C. L. Chong |
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Affiliation: | (1) Palm Oil Research, Institute of Malaysia, 50720 Kuala Lumpur, Malaysia;(2) DeMan Food Technology Services Inc., 58 Applewood Crescent, N1H 6B5 Guelph, Ontario, Canada |
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Abstract: | Seven samples of domestic and imported Malaysian tub margarines were analyzed for their fatty acid and triglyceride (carbon number) composition, solid fat content, dropping and softening points, crystallization temperature, polymorphic form, color, and textural attributes. Domestic margarines were formulated from palm oil or palm olein and palm kernel oil with a liquid oil but no hydrogenated oils. Two imported products contained hydrogenated palm oil product, which resulted in a high level of β′ crystals, whereas the domestic nonhydrogenated products contained more β than β′ crystals. Crystal habit was related to the fatty acid and triglyceride composition of the high-melting glycerides. Domestic products were firmer in texture, probably because they were formulated to be sold in a tropical climate. |
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Keywords: | Color dropping points fatty acids high melting glycerides polymorphism soft margarines solid fat texture triglycerides |
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