The Use of Arabic Gum in the Manufacture of Like-Margarine
Ali Hussein Ali Dhaef,
Shaimaa Riad Abd Alsalam
Abstract:This study was aimed to manufacture a margarine-like product in which the milk fat was replaced with olive oil at a rate of 25 and 50%, with the addition of Arabic Gum (A.G) as an emulsifying agent at a rate of 0.25%. The product was stored for 60 days. at State the temperature for storage. A cow butter sample was manufactured as control sample, and some properties were estimated, including the peroxide value and The acid value spreadability and hardness. Also, Sensory evaluation was carried out, and the resea… Show more
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