Margarine oil formulation and control View Full Text


Ontology type: schema:ScholarlyArticle     


Article Info

DATE

1968-09

AUTHORS

Lars H. Wiedermann

ABSTRACT

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. More... »

PAGES

a515-a560

References to SciGraph publications

  • 1958-03. The relationship of polymorphism to the texture of margarine containing soybean and cottonseed oils in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 1955-11. Dilatometric measurements in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 1955-02. Application of high-speed centrifugation to studies of plastic spreads in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 1954-05. The physical requirements of a margarine fat in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 1959-08. The measurement of the hardness of margarine and fats with cone penetrometers in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 1959-01. Liquid/Solid Content of Fats in NATURE
  • 1964-03. Measurement of solids in triglycerides using nuclear magnetic resonance spectroscopy in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 1952-12. A shortening consistometer in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • Identifiers

    URI

    http://scigraph.springernature.com/pub.10.1007/bf02668978

    DOI

    http://dx.doi.org/10.1007/bf02668978

    DIMENSIONS

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