Submitted to: Annual Meeting and Expo of the American Oil Chemists' Society
Publication Type: Abstract only
Publication Acceptance Date: 5/16/2001
Publication Date: N/A
Citation: 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 10-40C showed that at 10C SFC values were consistently higher than SFI, but, over the 21.1-40C temperature range, values were comparable by both methods. Equations were developed to convert SFC values to SFI values, and the correlation (r=0.98-0.99) between the two methods was highly significant. 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.