Quantitative determination of yolk in margarine (differentiation of milk and water margarine) .

Becker, E.; Clemens, W.

Z. Lebensmitt Untersuch 100(1): 24-35

1955


Accession: 013804820

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Abstract
Determinations of lutein, cholesterol or phospholipid are unsatisfactory for determining the egg yolk content of margarine in that the lutein content of egg yolk is extremely variable, the cholesterol content can be raised by additions of hardened fat and the phospholipid content can be varied by additions of skim-milk. Margarine containing milk or egg yolk can be distinguished from other types by testing a NaCl extract with ninhydrin (spot test on paper which can be made quantitative).