alexa Abstract | The changes of table margarine characterization during storage time

European Journal of Experimental Biology
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Research Article Open Access


In this research table margarine was produced with soybean and palm oil and storage for 90 days and temperature was fixed on 15 oC, and each 15 days sampling was down and its physicochemical properties were investigated. With increasing the time of storage up to90 days, resistance to oxidation was significantly decreased and reached to9.25h, melting point ,acidity and iodine value, was increased and after 90 days of storage was acceptable by international standard. But, peroxide number increased sharply and after 75 day of storage reached to 2.23 meq/kg that is more than acceptable limit standard.

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Author(s): Mahboubeh Zaeroomali Yahya Maghsoudlou and Peyman Aryaey


Table margarine, peroxide number, storage time

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