脂肪酸組成によるマーガリンの原料油脂の推定

概要

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Properties and fatty acid composition of the raw material oils and fats were determined and another determination was similary made on the 40 kinds of commercial household margarine, and approximate nature of material oils and fats used was presumed from the characteristics of their fatty acid components. (1) In the identification, the following facts were considered that vegetable oils and fats with the exception of the laurine oil, showed high content of C18 (over 70%) and scarce content of C14 : 1and C16 : 1 as well as odd-carbon-number acids, while the hydrogenated fish and whale oil had more C16 : 1 (7.6 11.7% and 7.6 9.7%) and C20 and over higher fatty acids (9.1 and 16.7%). (2) As various kinds of raw materials are used in household margarine in our country, the fatty acid composition is very complicated. There were 12 samples among the products packed in carton which were judged as pure vegetable origin, and 18 samples were found to contain laurine oil and some contained 56.9% of this. Also, there were 2 samples which contained chiefly hydrogenated fish and whale oils. (3) The main components of the paper-wrapped margarines and no-wrapped table margarines were hydrogenated fish and whale oils, and there were 2 samples which used laurine oil.
社団法人日本油化学会の論文