232
Composition of Vanaspati (Hydrogenated Edible Fats) and Margarine
It will be seen from Table I that the butyro-refrac-
tometer reading in all cases ranges from 48.1 to
52.6 with the exception of Lion Brand vanaspati
(G) which gives a very low figure of 34.6, and Blue
Brand margarine, which gives a reading of 39.9.
Except for the last two samples, the range obtained
is much above the figures for genuine butterfat
(40.0-43.5). The saponification value ranges from
188.5 to 194.8 with the exception of three samples,
viz. Swastik Brand vanaspati Lion Brand vanaspati
(G) and Blue Brand margarine, which give rather
high figures of 203.7, 257.4 and 45.6 respectively.
The last two figures are very much above the values
obtainable for pure ghee. Iodine value ranges
from 45.6 to 68.8 with the exception of Lion Brand
vanaspati (G) and Blue Brand margarine which
give values of 1.0 and 22.6 respectively. It is
rather striking that the Lion Brand vanaspati (G)
gives such an exceedingly low value which is no
doubt due to a higher degree of hydrogenation
and also to the fact that it is made from coconut
oil of low iodine value. For almost all the samples,
the R. M. value varies from 0.0 to 0.85. But Lion
Brand vanaspati (G) gives a divergent figure of 8.05
and Blue Brand margarine 6.60. Polenske value
ranges from 0.0 to 0.85 in all the cases except Lion
Brand, vanaspati Blue Brand margarine (G) which
give very high figure of 15.24 and 9.77 respectively.
Krishchner value is zero for all samples with the
exception of the last. two. It was also observed
that none of the samples examined gave even a
trace of colourto the unsaponifiable matter with
the Carr-Price reagent thus indicating absence of
Vitamin A. Nor could any traces of nickel be
detected by the dimethylglyoxime test.
In chemical analysis fats are generally characteriz-
ed by the determination of certain analytical con-
stants by standard methods. However, since oils
and fats are natural products, these values are
subject to variations. The existence of a wide
range of values in the case of certain constants in
fats admits of their easy adulteration with other
fats without detection. The Avelallemant process
is considered to be a valuable auxiliary to the
Reinchert-Meissl value in deciding whether butter
fat is adulterated or not, and is based on the relative
solubilities in water of the barium salts of the fatty
acids.
The total barium value (A) of a fat is the equivalent
of the saponification number expressed as barium
oxide. The insoluble barium value (B) is that
portion of the total barium value which represents
the equivalent as barium oxide of the insoluble
barium salts from 1 gm. of fat. In other words, it
is the amount of soluble barium salt (as barium
oxide ) to be added to the potash soap from 1 gm.
of fat necessary to precipitate completely the in-
soluble barium soap. The soluble barium vali
is (A-B), which is equal to say C, from which
calculated the value of B—(200+C). Butterfat
said to have practically a negative value by the
formula whereas edible vegetable fats have a high
positive value. This barium process is advocated
in some parts of India to detect the adulteration of
ghee with vanaspati or other animal fats. But
before this process is generally adopted, it is very
necessary to know the usual ranges of the barium
value for the different brands of vanaspati as well
as for ghee available in various parts of India.In
the present investigation the barium values for
the various brands of vanaspati manufactured in
India have been determined and are presented in
Table II. The method recommended in Food Ana-
lysis by Woodman was adopted for the determina-
tion of the barium value of fat.
The figures obtained from the formula B—(200+C
for all the samples of vegetable fats analysed are
highly positive and range from 33.0 to 63.6. Our
samples of ghee analysed gave negative values
ranging from —2.8 to—11.0.
SUMMARY
Twenty-six brands of vanaspati manufacture
in India have been analysed for their physical and
chemical constants. When compared to ghee, a
lower saponification value (191.5), very low R.M
and Polenske values and a high butyro-refractometer
reading (50.4) and Iodine value (59.2), generally
characterize the Vanaspati products. The Krish-
chner value is nil for all the samples. There is,
however, one exception to the above, viz. Lion
Brand vanaspati (G), which along with Blue Brand
margarine gave divergent results, namely, high
Polenske and saponification values and a low butyro¬
refractometer reading.
The barium value of vanaspati ranges from +33.0
to +63.6, whereas in the case of farm produced
ghee it ranges from —2.8 to —11.0.
ACNOWLEDGEMENT
Thanks are due to The Vanaspati Manufacturer
Association of India for arranging to supply the
vanaspati samples and also to the various manu-
facturers for kindly furnishing the necessary details
required regarding their samples.
N.B.—When this article was ready for publication, Ram
Gupta and Athawale (1943) J.Indian chem. soc., [Ind. and
News Editions 6, 23] published the analysis of eight brands of
vanaspati manufactured in India. Out of these only Li on
Brand vanaspati was analysed by us. It will be noticed
that Nehru Brand vanaspati with a saponification value 226-3,
R. M., 6.38 and Polenske value, 6.17 analysed by them closely
resembles samples 26 and 27 in Table I above.