マーガリン, ショートニングの物性について (第1報) : 家庭用マーガリンの硬度, 粘性について

概要

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Forty-five brands of household margarine were submitted ta measurexnent of hardness (f), plastic viscosity (ηpl) and apparent viscosity (η*) at 20°C. Fats were then separated and submitted to the measurement of S.F.I. and micropenetration, and their correlation was examined. 1) The values of hardness were 1020 × 104 dyne/cm2 (x 15.3×104), Plastic visosity 1020×106 poise (x 13×106), and apparent viscosity 110×105 poise (x 6.7×105) inmajority of the samples. Thesevalues are considered as standard range of Japanese household margarines. 2) Values of S.F.I. of the fats were mostly between 15 and 20. Micropenetration measulementindicated a hyperbolic relation and this relationship can be expressed by M/S=-1.303-0.765 M. 3) In order to find the correlation between the content of liquid fraction index (LF.I.) and amountof water, multiple regression analysis was carried out with F-test (0.01). It was thereby found that the values of both ηpl and η decreased with the increase of LFI, but were not affected by theamount of water. 4) There was a linear relation between S.F.I. and values of ηpl and η, and a fairly satisfactory result was obtained for the confidence limit, 95% of coeffcient of regression against the regxesslonline. 5) There was no special correlation between chemical and ffatty acid compositions because of thecomplex nature of the fats used.