Storage of commercial margarine at different temperatures |
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| Authors: | J. A. Segura M. L. Herrera M. C. Añón |
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| Affiliation: | (1) Centro de Investigacíon y Desarrollo en Criotecnologia de Alimentos (CIDCA), Universidad Nacional de La Plata, Facultad de Ciencias Exactas, 47 y 116, 1900 La Plata, Argentina |
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| Abstract: | The effect of storage temperature on the consistency of commercial margarine was analyzed by viscometry, differential scanning calorimetry (DSC), microscopy at low temperature and X-ray diffraction. The results obtained show that samples harden at 13°C and soften at 4°C. The greater strength of samples was apparently associated with crystals of higher melting points. Recrystallization takes place during storage leading to more stable solid solutions with higher melting points. |
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| Keywords: | Fat crystals margarine storage triglycerides |
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