COMPOSITION OF VANASPATI (HYDROGENATED EDIBLE FATS) AND
MARGARINE MANUFACTURED IN INDIA
By B. VASUDEVA RAO and C. P. ANANTAKRISHNAN, Imperial Dairy Research Institute, Bangalore
(Received for publication on 29 February 1944)
THE establishment of hydrogenated oil factories
broughout India during the past decade and the
rapid development of thi s industry that has taken
place in recent years has greatly contributed to the
increase in the production of edible fats and also
their preservation and consumption in a better
state. Even though large quantities of vanaspati
are manufactured in India from several vegetable
oils and are being sold in the Indian market under
various brands, no data regarding the composition
of vanaspati as a commercial product seem to have
appeared in the literature which would give an idea
of the usual ranges of analytical values in the
different samples. The present investigation was
undertaken and analyses of the various brands of
vanaspati available in India have been made with
the above object in view.
EXPERIMENTAL
Vanaspati samples were obtained from the various
manufacturers in. different parts of India through
the courtesy of The Vanaspati Manufacturers'
Association of India.
Most of the values were determined by the standard
methods of fat analysis as described by the A. O. A. C.
Iodine value was determined by the pyridine sul-
phate method and butyro-refractometer reading
was taken at 40°C. Vitamin A. was estimated in
the unsaponifiable matter by the Carr-Price reaction,
In all 26 vanaspati samples have been analysed and
except for the Lion Brand (G), prepared by the
Indian Vegetable Products, Limited, as a special
product from coconut oil, they are all available in
the market for the general public. In addition to
vanaspati, Blue Brand margarine, manufactured as
a substitute for butter has also been included in the
investigation. The results of these analyses are
presented in Table I.
TABLE I
Analysis of vanaspati
Sample
No.
1
2
3
4
5
6
7
8 9
10
11
12
13
14
15
16
17
18
19
20
21
22
23
24
25
26
27
Details of the sample
Dalda vanaspati .
Bharat vanaspati, A
Cotex vanaspati
Bharat vanaspati. B
Snow white, A
.
Snow white, A1 .
„ B
„ B1
„ c .
„ C1 .
Lion Brand Grade A .
Modi vanaspati " Boat "
Ganesh Flour Mills vanaspati
Lion Brand Grade B .
Chamudni vanaspati,
Mysore
Lion Brand Grade C .
„ „ „ n .
Tomco vegetable products, A
Lion Brand Grade E .
Tomco vegetable products, B
Lion Brand Grade F .
Tomco vegetable products, C
Hindustan Vanaspati
with-
out aroma.
„ „ with
aroma
Swastic vanaspati
Lion Brand vanaspati G
Blue Brand margarine
Butyro-
refracto-
meter
reading
at 40°C.
51.4
51.2
51.0
50.4
50.5
50.6
49.8
50.3
49.4
51.5
50.3
50.3
50.3
51.1
51.1
50.0
48.8
52.3
49.8
48.1
40.6
48.1
51.7
52.6
50.0
34.6
39.9
Saponifica-
tion value
191.6
191.1
194.8
191.1
190.8
190.2
190.6
190.2
190.4
191.0
190.6
191.3
192.2
191.3
190.2
191.3
191.5
192.1
193.5
188.5
190.7
191.5
190.4
190.5
203.7
257.4
239.5
Iodine
value
63.5
60.9
62.2
53.9
61.8
64.2
64.5
60.7
61.7
58.9
61.1
59.4
62.2
62.6
68.9
58.0
47.9
66.6
57.9
62.7
55.9
45.6
65.5
54.9
59.0
7.0
22.6
JUL
value
nil
0.45
0.24
0.15
nil
0.19
0.10
0.10
nil
0.21
0.20
0.11
0.19
nil
0.22
0.10
nil
0.57
0.21
0.52
0.21
0.50
0.73
0.75
0.85
8.05
6.60
Polenske
value
0.35
0.14
0.31
0.09
0.09
0.05
0.09
0.04
0.09
0.10
0.05
0.20
0.29
nil
0.20
0.19
0.09
0.19
0.09
0.15
0.09
0.14
0.09
0.14
0.25
15.24
9.77
Krischner
value
nil
nil
nil
nil
nil
nil
nil
nil
nil
nil
nil
nil
nil
nil
nil
nil
nil
nil
nil
nil
nil
nil
nil
nil
nil
2.25
1.4
Acid value
as percent-
age of
oleic
acid
0.07
0.13
0.08
0.05
0.06
0.08
0.07
0.08
0.06
0.08
0.06
0.14
0.08
0.05
0.15
0.05
0.07
0.21
0.10
0.29
0.06
0.05
0.09
0.11
007
3.06
0.14
Peroxide
value (as
ml. of N/
500 sodium
thiosul-
phate)
2.27
.. 1.99
..
0.04
..
0.12
.. 0.74
..
.. 9.56
6.99
.. 6.54
..
0.31
..
0.68
0.72
..
0.46
078
0.90
0.67
.. 3.63
Percentage
of
moisture
0.04
0.02
0.03
Trace
0.06
Trace
..
..
..
..
0.09
..
..
0.02
Trace
0.02
Trace
..
0.02
Trace
0.09
0.01
0.06
0.03
Trace
Trace
14.1
231
H 2