بررسي تاثير فرمولاسيون هاي مختلف بر ويژگي هاي فيزيكي و شيميايي مارگارين مايع سرخ كردني

Studying the Effect of Different Formulations in Physical and Chemical Properties of Liquid Frying Margarine

In order to analyse the production of frying margarine , a test was done in a factorial form and totally random method tested factors were different kinds of oils(palm super olein, partially hydrogenated canola oil, 50:50 mixture of palm super olein and partially hydrogenated canola oil, liquid canola) as the first and 3 different moistures as the second factors. After formulation and studying oil phase properties .Acidity, smoke point and viscosity were measured in formulated margarine. The results showed significant difference in changeable factors among different kinds of oil phases in margarinesdue to the stability of oil. Also the effects of moisture percent in acidity , smoke point and viscosity was significant. The lowest acidity and highest smoke point was shown in margarine in base on palm super olein with a low moisture. Also the highest viscosity was shown in margarines in base on palm super olein because of the produced small crystals and high SFC(solid fat content).