Utilization of Nanotechnology in Improving the Properties of Prepared Table Margarine | ||||
| Journal of Food and Dairy Sciences | ||||
| Article 5, Volume 9, Issue 6, June 2018, Page 207-214 PDF (1.95 MB) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/jfds.2018.35874 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
| Eman E. Saafan; M. M. Rabie; Rania E. El - Gammal | ||||
| Food industries Dept. Fac. Of Agric. Mansoura University | ||||
| Abstract | ||||
| In recent years nanotechnology-based products have been developed for use in many applications including food. Nanoemulsions are one of the most important applications because they have positive effects on the physical and chemical properties of various fatty products .In this study, table margarine was prepared using palm oil, palm stearin in addition of soybean and sunflower oils at the ratio of (15% soybean oil: 15% sunflower oil : 70% palm oil) and (15%soybean oil : 15%sunflower oil : 70% palm stearin) . Nanotechnology was used to modify the emulsifying properties of table margarine and to study the effect of these properties on its stability during storage period up to 11 weeks under cooling conditions at (4°C). Chemical, physical and emulsion characteristics of table margarine blends processed by nanoemulsion technique were determined and compared with the control samples. Nanopartecils of water phase which used in preparing of table margarine by nanoemulsion technique were examined using Transmission Electron Microscope and Zeta Potential Analyzer. Results showed that the margarine blends processed using this technique led to an improvement in emulsification properties and increased storage stability under refrigeration conditions. obtained results of chemical properties namely acid and peroxide values for margarine blends contained (15% soybean oil:15% sunflower oil : 70% palm oil) and (15%soybean oil : 15%sunflower oil : 70% palm stearin) were determined and being 0.666 and 0.688mg KOH/gm oil and 3.998 and 3.990 ml.eqv/kg oil at the end of storage period in compared with the control samples which were 0.731 and 0.745 mg KOH/gm oil and 5.281 and 5.333 ml.eqv/kg oil. Results of physical properties namely colour and refractive index were also determined and indicated that all prepared margarine blends using nanoemulsion technique were more stable during storage than the others, while the results of emulsion stability indicated that the consistency of the creaming stability were nearly similar to those of control samples.Finally, it could concluded that using of nanoemulsion technique in preparing of table margarine could be prolonged stability and extend storage period. | ||||
| Keywords | ||||
| Nanoemulison-Table margarine- Transmission Electron Microscope- Zeta Potential Analyzer- Emulsion stability | ||||
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