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The rheology of margarine and compound cooking fat. II. Instrumental and subjective measurements on compound fat


, : The rheology of margarine and compound cooking fat. II. Instrumental and subjective measurements on compound fat. Brit. Food Manuf. Ind. Res. Ass., Res. Rep, 69: 45

This is an extension of earlier work in a co-operative programme with the N.I.R.D. on margarine and cooking fats (B.F.M.I.R.A. Report 37, 1952). Seven testing machines have now been used on 7 different fats at temp. between 45 degrees and 65 degrees F. Spreadability, firmness, flavour and texture were subjectively assessed by a panel. The last two properties were found to be unrelated both to the mechanical test results and to one another.

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