Iranian Food Science and Technology Research Journal
with the collaboration of Iranian Food Science and Technology Association (IFSTA)

Detection of Margarine in Butter

Document Type : Short Article

Authors

Roya Fathitil 1
Javad Hesari 1
Sodeif Azadmard Damirchi 2
Mahbub Nemati 2
Seyed Hadi Peighambardoust 2
Seyed Abbas Rafat 2

1 Tabriz University

2 University of Tabriz

https://doi.org/10.22067/ifstrj.v10i1.34811
Abstract
Milk fat is frequently adulterated to meet the demand which exceeds the supply and to increase profit margins. Samples of butter adulterated with different levels (5, 10 and 15% w/w) of margarine were prepared and analysed using different methods including refractive index, iodine, reichert-meissl and polenske values. GC and HPLC were utilized to determine fatty acid and tocol profiles of samples, respectively. Results showed that margarine addition up to the level of 15%, had a significant (p

Keywords

Butter
Adulteration
Fatty acid
Tocopherol
HPLC
GC
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  • Receive Date 19 August 2012
  • Accept Date 27 November 2013
  • First Publish Date 21 March 2014

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