From the Laboratory of ,,Ant. Jürgens' 

 Margarine Works" Oss. 



RESEARCHES ON AND MEANS TO PREVENT 

 RANCIDITY OF VEGETABLE MARGARINE i) 



BY 



H. C. JACOBSEN. 



The great improvements in the methods of refining oils and 

 fats enabled the margarine-industry to use oils, formerly 

 employed for technical purposes only, such as cocoa nut oil, palm 

 kernel oil, etc. as elements for the manufacture of margarine. 



Consequently these oils began to take an important place 

 among the articles of food and the well-known and much appre- 

 ciated vegetable margarine came into existence. 



Very soon however, the difficulty arose that vegetable mar- 

 garine in hot weather was liable to go bad ; this was noticeable 

 by a strong odour viz. that of rancid cocoa nut oil. 



This rancidity often occurred and was a serious disadvantage 

 to the vegetable margarine-industry. Though the cause was 

 unknown, practical experiments were made to prevent this 

 rancidity by adding preservatives. These experiments proved 

 unsuccesful, as the rancidity returned regularly every year. 



In order to be able to remove this drawback succesfuUy we 

 first of all tried to detect the cause. It is a well-known fact 

 that oils and fats are substances subject to various influences of 

 light, air and moisture, which may make the oils unfit for 

 consumption. 



^) Extract from: Onderzoekingen betreffende het ransig worden van planten- 

 boter en de middelen ter bestrijding. Uit het Laboratorium van „Ant. Jürgens' 

 Margarinefabrieken" te Oss, door H. C. Jacobsen, Nijmegen, 1918. 



