European Journal of Experimental Biology Open Access
ISSN: 2248-9215
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Abstract
Production of industrial margarine with low tran's fatty acids and investigation of physicochemical properties
Mahboubeh Zaeromali, Leila Nateghi and Morvarid Yousefi
In this study industrial margarine with low trans fatty acid was made based on soy and palm oils and its microbial and different physicochemical properties as well as fatty acids profile were investigated. Resistance to oxidation, iodine value, acid value and refraction index of this sample were 16.64 h, 65.25, 0.13%, and 1.4598, respectively. Heavy metal analysis showed that the sample was according to national standard. The results of current study showed that the main fatty acid was oleic acid (36.65 %) and its total trans fatty acids content was up to 3.37%.
