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Refractometric investigation of butter and margarine

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Abstract

In this study the refractive indices (RI) of 11 types of butter and margarine have been measured at \(\lambda = 632.8\,{\rm nm}\) by using a specially designed laser refractometer. Refractometric data have been obtained for five different temperatures: 25, 30, 32, 35, and 40 °C. The temperature gradients \(({\frac{{{\rm d}n}}{{{\rm d}t}}})\) have been found for each of the given butters or margarines. The density of the samples has been determined picnometrically at t=40 °C. Refractometric analysis of four mixtures of cow butter with margarine, palm fat, and lard fat has been performed.

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Abbreviations

RI:

Refractive index

TIR:

Total internal reflection

AOCS:

American Oil Chemists Society

AOAC:

Associations of Official Analytical Chemists

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Acknowledgements

The authors express their gratitude to the Ministry of Education and Science for the financial support by Contract No.Y-AH-06/04.

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Authors and Affiliations

  1. Department of Physics, University of Food Technologies, 4002, Plovdiv, Bulgaria

    Krastena Nikolova & Ivan Panchev

  2. Bulgarian Academy of Sciences, Central Laboratory of Optical Storage and Processing of Information, P O Box 95, Sofia, 1113, Bulgaria

    Simeon Sainov

Authors
  1. Krastena Nikolova
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  2. Ivan Panchev
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  3. Simeon Sainov
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Correspondence to Krastena Nikolova.

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Nikolova, K., Panchev, I. & Sainov, S. Refractometric investigation of butter and margarine. Eur Food Res Technol 225, 139–143 (2007). https://doi.org/10.1007/s00217-006-0393-y

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  • DOI: https://doi.org/10.1007/s00217-006-0393-y

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