Европейский журнал экспериментальной биологии Открытый доступ

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Investigation of physicochemical, microbial and fatty acids profile of table margarine made with palm and soybean oils

Mahboubeh Zaeroomali, Yahya Maghsoudlou, Peyman Aryaey and Leila Nateghi

In this study table margarine was made based on palm and soybean oil oils and then its physicochemical and microbial properties as well as fatty acids profile were investigated. Peroxide value, acid value iodine value and refraction index of this sample were 0.32 meq/kg, 0.13%, 65.74 and 1.4597, respectively. Microbiological examinations showed that the sample was microbiologically according to national standard. Its main fatty acid was oleic acid and its total trans fatty acids content was up to 3.66.