In this study, the physical and chemical properties of 7 kinds of Korean domestic margarines and 4 kinds of bakery margarines were analyzed and compared with each other samples. The results are summarized as follows:
1) The average moisture content of domestic margarines was 16.15% and that of bakery margarines was 16.89%. The average oil content of domestic margarines was 80.92% and bakery margarines had average 79.73% of oil content.
2) The acid value of fat and oils seperated from samples were below 1.0. The average melting point of domestic and bakery margarines were 34.9℃ and 36.4℃, respectively. The average saponification value of the domestic margarines was 160.8 and that of bakery was 177.3. The average iodine value were 76.4 and 67.5 each of the domestic and bakery margarines.
3) All the samples contained greater percentage of oleic and palmitic acid than the other fatty acids. Contents of the fatty acids below C_(12) and the unsaturated fatty acids were significantly found in domestic margarines whereas those of more than C_(20) were evident in bakery margarines.
4) At 20℃, domestic margarines showed 150-300 hardness index, while bakery margarines showed less than 200.
5) At 10℃, majority of the domestic margarines showed about 32∼40 of solid fat index and generally, bakery margarines had higher solid fat index than domestic margarines.
6) At 20℃, 3∼4% of oil-off value was most commonly found (43% of all samples).
7) Creaming value of all the samples showed rapid increase in 10 minutes. After 20 minutes, it showed steady increase in both of the domestic and bakery margarines. After 40 minutes, the steady decrease continued in the case of bakery margarines while this was not evident in the case of domestic margarines.
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