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Characteristics of margarine based on VCO (Virgin Coconut Oil) with the addition of white guava leaf extract (Psidium guajava L.) [PDF]
BIO Web of ConferencesMargarine is a water-in-oil emulsion that has stability increases with the addition of an emulsifier. In this research, the margarine was made differently from commercial margarine because of the raw materials using VCO (Virgin Coconut Oil) and white ...
Dewi M.S.T. +3 more
doaj +2 more sources
Polish Journal of Food and Nutrition Sciences, 2021 Egg yolk and margarine are commonly applied in starchy food processing as a lipid source. Both may affect the starch properties to different extent. Therefore, the effects of adding egg yolk (0.3, 1.0, and 1.7 g/100 g of flour) and margarine (1, 3, and 5
Yana Cahyana +6 more
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Jurnal Kimia dan Kemasan, 2011 Margarine like butter, is an ernulsion consisting of an internal aqueus phase enclosed in an external phase of plastic fat.The esential, materials for margarine manufacture are milk, Salt emulsifier and a suitable fat.Margarine was invented by French ...
Subagyo, Kusartuti Imam
openaire +3 more sources
Margarine products quality monitoring using reflectance UV-VIS-SWNIR spectroscopy [PDF]
, 2008 Margarine is a term that can indicate any of a wide range of butter substitutes. Due to the great diversity of the raw material, margarine end-product quality characteristics are expected to be highly diversified.
Rui C. Martins +2 more
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Margarine Consumption and Prices [PDF]
, 2022 Margarine is the major table spread consumed in the United States and use is still expanding. Technological breakthroughs have improved its quality. This, coupled with prices lower than butter, primarily explains its expanding use.
Gazelle, Stanley A., Velde, Paul D.
core +1 more source
Determination of the Adulteration of Butter with Margarine by Using
Journal of Agricultural Sciences, 2016 This study focused on the adulteration of butter by margarine. The samples of pure butter, pure margarine and replacement of butter with margarine at a ratio of 10, 20, 30, 40, 50, 60, 70, 80 and 90% were prepared and fat constants including the Melting ...
Deren Tahmas Kahyaoğlu +1 more
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Improving the Properties of Prepared Pastry Margarine by Using Nanotechnology [PDF]
Journal of Food and Dairy Sciences, 2018 In recent years nanotechnology-based products have been developed for use in many applications including food. Nano-emulsions are one of the most important applications because they have positive effects on the physical and chemical properties of various
Eman Saafan, Rania El-Gammal, M. Rabie
doaj +1 more source
Utilization of Nanotechnology in Improving the Properties of Prepared Table Margarine [PDF]
Journal of Food and Dairy Sciences, 2018 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 ...
Eman Saafan, Rania El - Gammal, M. Rabie
doaj +1 more source
Croatian Journal of Food Science and Technology, 2021 The partial substitution of margarine with mature avocado pear pulp in the production of cookies was investigated. Five cookie samples were produced with avocado pear pulp and margarine blends in the ratios 80:20%, 70:30%, 60:40%, 50:50%, and 100 ...
Jelili Babatunde Hussein +3 more
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