Milk Components and Trace Components in Margarine (V)

Abstract

Effect of metals on three kinds of coloring matter for use in margarine Yellow AB, OB, β-carotene and annatto was examined by addition of 10, 50, and 100ppm of both iron and copper respectively, and 100ppm of each nickel, cobalt, aluminum, manganese, lead, tin, zinc and chromium respectively. The margarine was kept in a thermostat at 30°C for 20 weeks, and the reafter its color changed, and amounts of β-carotene, peroxide value (P. O. V.), and acid value (A. V.) were measured.(1) Addition of iron to margarine prepared mainly from laurin oil gave good result of remaining the color intensity of Yellow AB, OB and β-carotene to some extent, but it cause fading of annatto color. Fading of the color way especially rapid in margarine containing soft oil, and on the other hand the color of β-carotene and annatto faded almost completely in 20 weeks.(2) Copper was stronger than iron in causing color fading, and as a result of copper addition instead of iron, the color of β-carotene and annatto faded rapidly. Fading of Yellow AB, OB was also rapid in margarine containing soft oil.(3) Color fading was rapid with cobalt or manganese, and the effect of metals on color fading decreased in the order of copper, manganese, iron, cobalt, aluminum, nickel, zinc, lead and tin.(4) There was a correlation between the order of remaining color intensity and P. O. V., fading of color being rapid in copper, iron, manganese and cobalt whose P. O. V. increased rapidly. This tendency was especially marked in margarines containig soft oil. No such correlation was observed with A. V.