Submitted to: Journal of the American Oil Chemists' Society
Publication Type: Proceedings
Publication Acceptance Date: 10/17/2000
Publication Date: N/A
Citation: N/A Interpretive Summary:
Technical Abstract: The solid fat content of commercial spread oils, hydrogenated soybean oil margarine and shortening basestocks, and blended margarine spread oils was determined by dilatometry (SFI) and pulsed nuclear magnetic resonance (SFC) according to official AOCS methods. Measurements made at temperatures from 10-40 deg C showed that at 10 deg C SFC values were consistently higher than SFI. But, over the 21.1-40 deg C temperature range, values were comparable by both methods. The effect of emulsifiers in commercial spread oils on SFI values was investigated. The presence of common margarine/spread emulsifiers, including lecithin, mono/diglycerides, and monoglyceride, induces errors into SFI determination by dilatometry. However, the differences were not statistically significant.