CHEMICAL-COMPOSITION AND PHYSICAL-PROPERTIES OF SOFT (TUB) MARGARINESSOLD IN MALAYSIA

Seven samples of domestic and imported Malaysian tub margarines were a nalyzed for their fatty acid and triglyceride (carbon number) composit ion, solid fat content, dropping and softening points, crystallization temperature, polymorphic form, color, and textural attributes. Domest ic margarines were formulated from palm oil or palm olein and palm ker nel oil with a liquid oil but no hydrogenated oils, Two imported produ cts contained hydrogenated palm oil product, which resulted in a high level of beta' crystals, whereas the domestic nonhydrogenated products contained more beta than beta' crystals. Crystal habit was related to the fatty acid and triglyceride composition of the high-melting glyce rides. Domestic products were firmer in texture, probably because they were formulated to be sold in a tropical climate.