本邦産ならびに米国産マーガリンの物理的, 化学的性質の比較

概要

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1) Examinations were made on general properties, fatty acid composition, and physical properties of 9 kinds of American margarine (sample No. 14 soft type in cups, No. 59 in cartons) and 10 representative domestic margarine (sample No. 15 in cups, No. 6 10 in cartons). 2) Melting point of the American samples was x 31. 1°C for cup and 32.3°C carton, the difference, being only about 1°C, but the iodine value differed markedly, being 104.8 and 85.5, respectively.. Japanese samples also showed a difference of 1°C in the melting point between cup and cartonn samples, and only a minor difference in iodine value. 3) Linoleic acid content was 36.4% for cup and 17.0% for carton in American samples, showing a distinct difference, but Japanese samples showed small difference, the value being 18.2% for cup; and 13.9% for carton. The content of C18 : 1-trans acid was x 30.7% in American sample and 20.9 % in Japanese sample as analyzed by gas-liquid chromatography, and these figures of vegetable oily products were close to the total trans acid observed by IR, infering that C18 : 2-traps acid would be : little. 4) American cup margarine is very soft at a low temperature and shows a very small S, F.I. value : but the American carton product is same as the domestic carton product. Some of the Japanese cup; margarine showed the same tendency as those o the American product and these contained around. 20% of linoleic acid.
社団法人日本油化学会の論文