Evaluation of the thermal stability of some spreadable food products

Abstract

In this paper, is analyzed the thermal stability in non-isothermal and isothermal conditions of various types of commercial margarines and butter and of a type of homemade butter. It was found that although the thermal decomposition onset temperatures of the butter samples in non-isothermal conditions were higher than those of margarine samples, in isothermal conditions, their behaviour changes. The mass loss percentage of margarine samples kept at 200°C for 40 or 50 minutes is lower than that of butter samples.