Study of Fat Stability and Shelf Life of Canned Margarine

Abstract

The aim of the study of canned margarine was to determine the relationships between the keeping quality (shelf life) and the Active Oxygen Method (AOM) fat stability test and Peroxide Value (PV) made on the oil incorporated into the margarine and separated from it. Methods of oil separation were also studied. It was found that the stability of the canned margarine is mainly and predictably dependent upon the PV and AOM value of the stock oil. Also, a close relationship exists between the PV's of the stock oil and of the oil separated from the canned margarine by thermal demulsification. The autoxidation of the margarine fat does not proceed in the sealed container, but the hydroperoxides present originally will decompose and cause some deterioration and development of the off flavor and odor and fading of the color. The AOM value of the separated oil is not well suited for judging the shelf life of canned margarine because the AOM test has been designed to predict the stability in the presence of oxygen.

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Document Details

Document Type
Technical Report
Publication Date
Mar 01, 1971
Accession Number
AD0727669

Entities

People

  • C. A. Overley
  • J. W. Robertson
  • P. K. Jarvi

Tags

DTIC Thesaurus Topics

  • Chemistry
  • Colors
  • Contracts
  • Engineering
  • Equations
  • Extraction
  • Illinois
  • Massachusetts
  • Materials
  • Production Engineering
  • Regression Analysis
  • Security
  • Shelf Life
  • Solvent Extraction
  • Standards
  • Test And Evaluation
  • United States

Fields of Study

  • Agricultural and Food sciences

Readers

  • Battery Technology and Engineering
  • Gender and Food Studies
  • Organic Chemistry