マーガリンに対する銅添加の影響

概要

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20 samples including control 4 were prepared from AS, AM, BS and BM, where A is coconut oil formulation, B cottonseed oil formulation, S is a standard margarine formulation, and M milk ingredient formulation, to which 0.1, 1.0, 10.0 and 100.0 ppm of Cu were added, and the same experiment as in the previous report was carried out, except that as to AS, and AM, another additional experiment was made by keeping them at 30 for the period, from the 12 th week to the 16 th week. <BR>As a result, No. 2 and 3 (0.1 and 1.0 ppm) did not show a considerable change not only in appearance but also in value, almost the same as in the case of Fe. But No. 4 and 5 (10.0 and 100.0 ppm) emitted rancid odor, discolored on the surface and showed several times bad result compared with the case of Fe in P.O.V. No mold was seen during the whole experiment period, due to the good sanitary control in manufacture, so that only a little increase in A.V. was seen. And it was found that a stronger trend for oxidation accompanied an increase in A.V. value, quite contrary to the case where mold came out. It was also found that the existence of milk ingredient was consi-derably effective in curbing the development of P.O.V. but was almost ineffective for CO.V. The experiment at 30°C showed that a relatively large change was observed in CO.V. of all, and in P.O.V. of AS.
日本油化学会の論文