MARGARINE

INTRODUCTION

 Margarine is a water-in-oil emulsion, consisting of a

continous oil phase and a finely dispersed discontinuous
aqueous phase.
 Continous phase contains flavour components, colouring
matter and vitamins and also fat crystals.
COMPOSITION OF MARGARINE

80% Fat
16-18% aqueous phase
0.6-1.5% salt
1% SNF (solid not fat)
Vitamins A & D
 What role does Margarine
play in food?

 It plays the same role as butter but is supposed to

be healthier.
 It is softer than butter.
 Used as a spread or a fat to cook in.
Three types of Margarine are common:

 Soft vegetable spreads, high in mono-or

polyunsaturated fats
 Margarines in bottle to cook or top dishes
 Hard ,generally uncoloured margarine for cooking
or baking
ADDITIVES ADDED:

•Antioxidants
•Emulsifiers
•Colors and Flavors
•Preservatives
•Stabilizers
ANTIOXIDANTS
 To prevent fats and oils from going rancid due to oxidation of the
unsaturated fatty acids
Eg: Vitamin E, Propyl gallate 100mg/kg

EMULSIFIERS
 For formation of a stable emulsion
Eg: casein, lecithin, glycerol monostearate (GMS)
STABILIZERS:
Used to maintain the emulsion once it has
been formed

PRESERVATIVES:
 Used to extend the product shelf life and to prevent
microbial growth
Eg :sorbic acid,benzoic acid
Colours and Flavours:
• Colours are added to replace colour lost during
processing
Eg:Beta carotene, annatto,curcumin
• Flavours are added for the purpose of restoring
natural flavour lost in processing
Eg: Disodium guanylate, Disodium inosinate
ANALYSIS OF MARGARINE
Margarine is tested for;
Fats
Vitamin A
Test for Vitamin A
Saponification of margarine

Extraction of unsaponifyable matter with diethyl ether

Matter is passed through double layer chromatography

Separation of carotene from vitamin A

• Optical density of carotene is measured in the range
440-450nm
• Vitamin fractions are combined in light petroleum
and optical density is measured at wavelength
324nm
Test for Fat
GERBER METHOD
sample + 10ml Sulphuric acid + 1ml amyl alcohol

Centrifuge at 1100 rpm

Boil in water bath at 65°C (3mins)

Read off the % fat directly from the scale

Modified Richmond’s formula:

T=0.25D+1.22F+0.72

D=the density hydrometer reading at 20°C

T=Total solids (%)
F=fat(%)

SNF=T-F
REFERENCES:
1.The chemical analysis of foods-David
Pearson, Seventh edition, Churchill
Livingstone,Edinburgh London,1976
Page no:488-493