本邦産マーガリン, ショートニングの物理性に関する年間傾向について

概要

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1) Changes in the melting point and S.F.I. values at 20°C were examined during a period of one year with 19 kinds of household margarine, 10 kinds of bakery margarine and 10 kinds of shortening. Maximum, minimum average, and R values of these were also calculated. Hardness, oil-off value and S.F.I., were measured on five characteristic brands of household margarine and one brand of butter manufactured in summer, winter, spring and autumn. 2) Average melting point of household margarine was 33.1°C and R 8.1°C, while those of bakery margarine were 35.1°C, and R 11.2°C, and those of shorting were 37.8°C and R 10.8°C. 3) Average of S.F.I. values were 19.4 and R 14.1 for household margarine, 18.7 and R 8.9 for bakery margarine, and 19.5 and R 17.8 for shortening, indicating that the R values did not necessarily agree with R values for the melting point. 4) Six of the household margarine showed almost no difference in the melting point and S.F.I. value throughout the year, and there were nearly no changes in their physical properties or fatty acid composition. The parchment wrapped margarine showed a high melting point throughout the year, while spread margarine sold by scale showed a marked difference between summer and winter. 5) There was found a correlation between the melting point and S.F.I. or iodine value, with a fairly high correlation coefficient. A correlation was also found to exist between F2 + F3 and melting point or S.F.I.