著者

新谷 〓 木下 葉子 松本 太郎

出版者

Japan Oil Chemists' Society

雑誌

油化学 (ISSN:18842003)

巻号頁・発行日

vol.13, no.10, pp.544-549, 1964-10-20 (Released:2010-01-27)

参考文献数

7

被引用文献数

1 1

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In order to make statistical analysis of the melting point of fats in margarine and shortening products in Japan, melting point of products was measured monthly on 18 kinds of household margarine, 14 kinds of bakery margarine, and 14 kinds of shortening. Mean value (x), maximum and minimum values, range (R), and yearly standard deviation (σ) were calculated and these values were found to be the highest in shortening, followed in the order of bakery and household margarines, the values being x 35.55°C, 34.55°C, 33.52°C, R 12.45, 11.24, 10.24°C, and σ 4.13, 3.77, 3.29, respectively. Some of the household margarines, showed hardly any difference in the melting point throughout the year.Salt content, saponification value, iodine value, and thiocyanate value were measured as being responsible for the maximum and minimum values of the melting point, and examinations were also made on the correlation between the melting point and iodine value, linolic acid, and saturated acid.