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“MARGARINE†PRODUCTION USING OIL BLENDS FROM PALM KERNEL, COCONUT AND MELON
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- Contributor: mr-chris
- engagements: 84
- Case No: 260397ip
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ABSRACT - [ Total Page(s): 1 ]Palm kernel, coconut and melon oils were extracted and refined. Their physical and chemical characteristics were examined. The refined oils were blended to produce three samples of margarine: palm kernel oil margarine (PKO), palm kernel and coconut oils margarine were tested for free fatty acid and Iodine value with the following results 0.27,0.84, 1.68 Free Fatty Acid, 17.77, 20.30, 21.57 Iodine value for PKO, PCO and PCM margarine respectively. These products were assessed organoleptically using 9 – point hedoic scale o both samples and the standard were found to be significantly di
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CHAPTER ONE - [ Total Page(s): 2 ]Margarine is naturally white or almost white; by forbidding the addition of artificial colouring agents, legislators found that they could keep margarine off kitchen tables. The bans became common place around the world and would endure for almost 100 years. It did not become legal to sell coloured margarine. In Australia, for example, until the 1960s. In the mean time, margarine manufactures had made changes. Modern margarine can be made from any of a wide variety of animal or vegetable fats, and is often mixed with skim milk, salt and emulsifiers. Liquid ... Continue Reading
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ABSRACT - [ Total Page(s): 1 ]Palm kernel, coconut and melon oils were extracted and refined. Their physical and chemical characteristics were examined. The refined oils were blended to produce three samples of margarine: palm kernel oil margarine (PKO), palm kernel and coconut oils margarine were tested for free fatty acid and Iodine value with the following results 0.27,0.84, 1.68 Free Fatty Acid, 17.77, 20.30, 21.57 Iodine value for PKO, PCO and PCM margarine respectively. These products were assessed organoleptically using 9 – point hedoic scale o both samples and the standard were found to be significantly di
... Continue Reading
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