出版社：Japanese Society of Nutrition and Food Science
摘要：Examinations were made on the general prop-erties, sterol content, fatty acid composition, α-tocopherol content and solid fat index with 26 kinds of margarine made in U.S.A., and the following results were obtained. 1) Low-calorie diet margarine contained over 60% of water. Synthetic anti-oxidant was not detected, but some of them contained benzoic acid or sorbic acid. 2) Results of analyses on sterol agreed with the kinds of material oil labeled on package. Mean value of linoleic acid was 27.21% in the hard type and 32.80% in the soft type. 3) The content of α-tocopherol was 8.04mg/100g on the average and was considered to originate from the oil used as material and not added specifically. Mean value of total trans acid was 26.22% in the hard type and 20.63% in the soft type, these values being larger than those in the domestic margarine. 4) Solid fat index of the soft type showed the same tendency as that of the domestic margarine but the hard type of U.S. make was softer at low temperature and tended to be hard at a high temperature.
