102 



I part of boric acid is added. 0.4 *>/o of borax and 0.2 % of 

 boric acid mixed in a concentrated solution (together with 2 "/o 

 of salt) are sufficient to make the vegetable margarine keep 

 fresh for at least 5 weeks. 



By means of the above mentioned experiments we are able 

 to recommend the following means in order to avoid rancidity 

 in vegetable margarine: 



1. Greatest possible cleanliness in manufacture. Regular dis- 

 infection of the utensils, machines, etc. 



2. Addition of sufficient and carefully weighed quantities of 

 the preservatives mentioned above. 



3. Addition of a quantity of salt in proportion to the amount 

 of water in the vegetable margarine. 



4. Continuous attention to the purity and the percentage of 

 the preservatives, to the amount of water in the margarine, to 

 the quantity of margarine required for each mixture and to the 

 length of time the product keeps fresh. 



Finally it may be observed that no effective prevention of 

 rancidity of vegetable margarine can be obtained without the 

 use of preservatives and that it is indeed possible to prevent 

 rancidity if attention is paid to the above prescriptions. 



Oss, September 1918. 



