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 Printable version |
Physico-chemical quality of margarine produced in Morocco |
Oléagineux, Corps Gras, Lipides. Volume 5, Number 4, 318-22, Juillet - Août 1998, Fiche technique
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 Résumé
Article gratuit
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Author(s) : Mohammed El Khaloui, Mohammed Rahmani, Larbi Hachimi, Mohammed Zahar |
Summary : A study of physical and chemical quality of margarine produced in Morocco has been achieved. The mean values obtained for the parameters analysed are as follows: for the cooking margarine, iodine value (IV) = 52 ± 4,8 ; melting point (MP) = 39,7 ± 0,7 ; solid fat index (SFI) = 66,4 ± 5 at 5 °C and 2,6 ± 0,8 at 40 °C ; polyunsaturated to saturated fatty acids ratio (P/S) = 0,41 and trans fatty acid content (TFA) = 33,7 ± 2,5. For the table margarine, IV = 62,5 ± 5,9 ; SFI = 43,3 ± 2,5 at 5 °C and 2,4 ± 1,6 at 35 °C ; P/S = 0,92 ± 0,13 and TFA = 18 %. The results vary depending on the factory considered and differ significantly from those of margarines produced abroad. This is due to the hot weather and also to the refrigeration storage conditions which are not sufficiently developed. |
Keywords : margarine, fatty phase, fatty acid composition, trans fatty acids, solid fat index. |
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