1.1 Introduction
Margarine, a butter substitute made originally from other animal fats, but nowadays exclusively from vegetable oils, like homogenization and pasteurization is a reach innovation. Margarine is made from water in oilemulsion because margarine is oilemulsion. Today it is a manufactured imitation of butter made by mixing a variety of fats that may include whale oil or vegetable oils, hydrogenated to an appropriates degree. Stabilize an oil soluble dye and a proportion of soured skimmed milk to supply flavour.
As a prelude to other parts of this study, this chapter will discuss the background upon which this study was initiated, the statement of problems that led to this study, the Aim and Objectives of the study. Others are Significance of the study, Scope of work, Research hypothesis and questions, Limitation of the study and Definition of technical terms.
1.2 Background of Study
In 1860s French Emperor Louis Napoleon III offered a prize to anyone who could make satisfactory substitutes for buffer, suitable for use by the armed forces and the lower classes. Like its model, margarine is about 80% fat, 20% water and solids. It is flavoured, coloured ad fortified with vitamin A and sometimes D to match butters nutritional contribution. Single oil or a blend may be used. During World War 1, coconut oil was favoured, in the thirties, it was cottonseed, and in the fifties, soy. Today, soy and corn oils predominate. The raw oil is pressed from the seeds, purified, hydrogenated, them fortified and coloured, either with a synthetic carotene or with annatto, a pigment extracted from a tropical seed. The water phase is usually reconstituted or skims milk that is cultured with lactic bacteria to produce a stronger flavour although pure diacetyl, the compound most responsible for the flavour of butter, is also used. Emulsifiers such as lecithin help disperse the water phase evenly throughout the oil, salt and preservatives are also commonly added. The mixture of oil and water is them heated, blended, and cooled. The softer tub margarines are made with less hydrogenated, more liquid oils than other types of margarines.
French chemist Hippolyte Mege-Mouriezi invented a substance he called oleomargarine, which become, in shortened form, the trade name margarine and is now the generic term for a wide range of broadly similar edible oils. It is sometimes shortened to oleoleo margarine which was made by taking clarified beef fat, extracting the liquid portion under pressure, and then allowing it to solidify. When combined with butyrins and water, it made a cheap and more — or — less palatable butter substitute. Sold as margarine or under any of a host of other trade names, butter substitutes soon became big business but too late to help Mege-Mouriez. Although he expanded his initial manufacturing operation from France to the United States in 1873, he had little commercial success. By the end of the decade, however, artificial butters were on sale in both the old World and the new.
Margarine is naturally white or almost white; by forbidding the addition of artificial colouring agents, legislators found that they could keep margarine off kitchen tables. The bans became common place around the world and would endure for almost 100 years. It did not become legal to sell coloured margarine. In Australia, for example, until the 1960s.
In the mean time, margarine manufactures had made changes. Modern margarine can be made from any of a wide variety of animal or vegetable fats, and is often mixed with skim milk, salt and emulsifiers. Liquid fats are transformed into suitable substrates by the chemical process of hydrogenation, which renders them solid at room temperature. Many popular table spreads today are blends of margarine and butter. Something that was long illegal in the United States and Australia and no doubt parts of the world too and are designed to combine and the lower cost and easy — spreading of artificial butter with the taste of the real thing.
Three main types of margarine are common: Hard, generally uncoloured margarine for cooking or baking, which contains a high proportion of animal fat. “Traditional” margarines for such use as spreading on toast, which contain a relatively high percentage of saturated fats and made from either animal or vegetable oils. Margarines high in mono — poly — unsaturated fats, which are made from safflower, sunflower soybean, cottonseed, or olive oil.
Margarine, particularly polyunsaturated margarine has become a major part of the Western dieted states, for example, in 1930 the average person ate over 8kg of butter a year and just over 1 kg of margarine By the and of the 20th century, an average American ate just under 2kg of butter and bearly 4kg of margarine.
Based on the fact that margarine can be obtained from vegetable fat and animal fat, this study will produce margarine from palm kernel melon & coconut oils bland id to investigate if the product would be preferred over the sample in the market by the consumers. The odour and taste in the oils would be removed during processing for it not to affect the sample of margarine.
Physical, chemical and sensory evaluation test would be employed to investigate the quality. With the results we will defer mine the degree of acceptance of the proudly by the consumers. Therefore, in Nigeria where the research was carried out, the activities that was conducted is to know the Extraction of Margarine from Palm Kernel, Coconut, and Melon Oil Blends.
1.3 Statement of Problems
Investigation reveals that Coconut water is LIKELY SAFE for most adults when consumed as a drink. It might cause fullness or stomach upset in some people. But this is uncommon. In large amounts, coconut water might cause potassium levels in the blood to become too high. This might lead to kidney problems and irregular heartbeat (Webmd, 2021).
1.4 Aim and Objectives of Study
The aim of the study is to examine the Extraction of Margarine from Palm Kernel, Coconut, and Melon Oil Blends. In achieving this aim, the following specific objectives were laid out as follows:
- To investigate the potential of producing margarine from blends of Egusi melon, coconut and palm kernel oil
- To determine its physicochemical, sensory qualities and overall acceptability of the product.
1.5 Research Hypothesis
In order to pursue the objective of this study, the following generalized statements have been designed to guide and aids in obtaining the result for the experiment to be conducted. For this work, the null hypothesis will be represented with H0 while the alternative hypothesis will be represented with hypothesis H1.
- H0: There is no significant difference in taste and colour at the same level of significance.
- H1: There is significant difference in taste and colour at the same level of significance.
1.6 Significance of Study
Healthier food choices are associated with a higher life expectancy. Thus, participating and adapting to healthy eating habits by consumers such as balanced diet, reduced fatty intake, moderate alcohol consumption and reduced sugars can help improve their well — being. In Nigeria, according to the Ministry of Health (MOH's) Health Report Card 2011 these healthy eating practices can reduce the amount of deaths associated to chronic non-communicable ailments since, consuming healthier foods and food products will lessen the development of risk factors associated with cardiovascular diseases, cancer, diabetes and strokes that may end in death.
This study will be of immense benefit to researchers who intend to know more on this study and can also be used by non-researchers to build more on their research work. This study contributes to knowledge and could serve as a guide for other study.
1.7 Limitations of the Study
During the course of this study, many things militated against its completion, some of which are:
- Time Constraint: The time frame given to accomplish this project was very short due to school academic calendar and it was carried out under pressure which made the researcher not to implement some necessary features.
- Research material: availability of research material is a major setback to the scope of the study.
- Frequent power failure: This made the researcher append more money on fuel to ensure sustainable power.
- Financial Constraint: Insufficient fund tends to impede the efficiency of the researcher in sourcing for the relevant materials, literature or information and in the process of data collection (internet).
