FOOD. Science. Technology. Quality

Food. SCIENCE. Technology. Quality

Food. Science. TECHNOLOGY. Quality

Food. Science. Technology. QUALITY




Characteristics of selected groups of margarines in terms of solid fat content


The objective of the research study was to characterise some selected margarines in terms of determining their functional properties on the basis of solid fat content (SFC). The research was carried out on three groups of the selected products comprising the following margarines: soft spreads, cubed (culinary) and puff pastry. In order to obtain more complete profiles of the  margarines tested, the melting point and fatty substance content were also determined. Six different products were analysed in each of the margarine groups. The solid fat content was  determined using nuclear magnetic resonance (NMR). The melting point was determined according to the PN-EN ISO 6321 standard. The fatty substance content was determined according to  the PN-A-86933 standard. There were found significant differences in solid fat content between the margarine groups analysed. As regards the soft margarines, all the samples analysed were characterised by the solid fat content below 20 % at 10 ºC, which indicates their very good spreadability immediately after taking out from a refrigerator. In the group of cubed margarines, the  results of the solid fat content confirm their usefulness both for the culinary purposes and the spreading on bread, provided that room temperature is reached (ca. 20 ºC). The puff pastry  margarines were characterised by a high solid fat content, which determines their use in puff pastries The determination of above-mentioned parameters in margarines characterise the  transformations of the solid fat as a function of temperature, what enables the identification of the areas of their applications.


margarine, fat spread, solid fat content, melting point, fatty substance, emulsion