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“margarine†Production Using Oil Blends From Palm Kernel, Coconut And Melon
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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
fats are transformed into suitable substrates by the chemical process of
hydrogenation, which renders them solid at room temperature. Many
popular table spreads today are blends of margarine and butter.
Something that was long illegal in the United States and Australia and
no doubt parts of the world too and are designed to combine and the
lower cost and easy – spreading of artificial butter with the taste of
the real thing.
Three main types of margarine are common:
Hard,
generally uncoloured margarine for cooking or baking, which contains a
high proportion of animal fat. “Traditional†margarines for such use as
spreading on toast, which contain a relatively high percentage of
saturated fats and made from either animal or vegetable oils. Margarines
high in mono – poly – unsaturated fats, which are made from safflower,
sunflower soybean, cottonseed, or olive oil.
Margarine, particularly
polyunsaturated margarine has become a major part of the Western dieted
states, for example, in 1930 the average person ate over 8kg of butter a
year and just over 1 kg of margarine By the and of the 20th century, an
average American ate just under 2kg of butter and bearly 4kg of
margarine.
Based on the fact that margarine can be obtained from
vegetable fat and animal fat, this study to produce margarine from palm
kernel melon $ coconut oils bland id to investigate if the product would
be preferred over the sample in the market by the consumers. The odour
and taste in the oils would be removed during processing for it not to
affect the sample of margarine.
Physical, chemical and sensory
evaluation test would be employed to investigate the quality. With the
results we will defer mine the degree of acceptance of the proudly by
the consumers.
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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 u ... Continue reading---
