Investigation of physicochemical properties of bowl and packet margarines produced by interesterification technology

Abstract

The physiochemical properties and the values of free fat acid (FFA), peroxide, water, pH, color, solid fat content (SFA), slip melting point (SMP), total saturated fat acid (SFA), total monounsaturated fat acid (MUFA), total polyunsaturated fat acid (PUFA), and total trans fatty acid (TFA) in fat acid compositions of 38 breakfast margarines sold in cups and 39 packet margarines produced in Turkey were analyzed. While FFA, pH and color analysis results were observed at normal values required to be found in margarine, water value of 10 out of all samples were observed above legal limits.In6 out of all samples, peroxide was observed in 5 which is the maximum value allowed. In cup margarines, SMP values were detected to be 30.40-36.00% and SFC values were 5.50-15.27 while in packet margarines SMP values were 36.00-41.40 and SFC values were 22.90-35.75. TFA contents of the samples were under 1%.