INFLUENCE OF LECITHIN ADDITION ON CERTAIN PROPERTIES OF MARGARINE

被引：0
|
作者：
Siminiceanu, I. [1 ]
Platon, N. [2 ]
Nistor, D. I. [2 ]
Ursu, A. V. [2 ]
机构：
[1] Univ Tech Gh Asachi, RO-6600 Iasi, Romania
[2] Univ Bacau, 157 Calea Marasesti, Bacau 600115, Romania
来源：
SCIENTIFIC STUDY AND RESEARCH-CHEMISTRY AND CHEMICAL ENGINEERING BIOTECHNOLOGY FOOD INDUSTRY | 2006年 / 7卷 / 03期
关键词：
emulsifying agent; lecithin; stabilization; emulsion; margarine;
D O I：
暂无
中图分类号：
O6 [化学];
学科分类号：
0703 ;
摘要：
The aim of this work is to study the influence of the lecithin addition in the margarine manufacturing process. The margarine is a stable emulsion based on vegetal fats and water; this product has plasticity, consistency, color, taste and flavor resembling with butter [1]. For the qualitative study of the finished product, the acidity index, saponification index and acetylation index have been determined. These indexes are important due the fact that their value directly influences the stability of the product.
引用
收藏
页码：685 / 688
页数：4
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