Background: Antioxidants are food additives in oil and fat products usually to decrease the process of rancidity by preventing the oxidation such as in margarine. BHA, BHT, propyl gallate, and TBHQ are commonly used antioxidants. Combinations of antioxidants are generally used in the food product. Therefore, analytical method which is capable to measure the antioxidants simultaneously, is requi...

The consumption of specific functional foods (FF) and some determinants of FF item selection were assessed using a questionnaire administered to 1112 individuals in the Canary Islands (Spain). Food items considered were Milk products: easily digestible milk (or milk low in lactose), milk enriched with vitamins and/or minerals, skimmed milk with soluble fiber, milk with royal jelly, milk with mo...

Background: Margarine contain trans fatty acids as major sources of dietary free radicals, and oxidative stress. Effect of oral administration of margarine on hepatic enzyme was investigated in Wistar rats. Methods: Thirty six (36) adult Wistar rats were uniformly divided into three groups of control , margarine 15% and 20%, twelve rats in each groups (6males & 6 females). Margarine was add...

Triacylglycerols (TAGs) are the major components of fats and oils and biologically important organic molecules along with proteins and carbohydrates. In industrial applications, TAGs are the main components in cream, margarine, and confectionery fats in foods and as matrix materials in pharmaceuticals and cosmetics. The physical behavior of TAGs influences the physical properties of fat-based p...

PT. Asianagro Agungjaya merupakan perusahaan yang mengolah kelapa sawit ( Crude Palm Oil ) menjadi cooking oil, margarine, shortening, powder fat dan flaker. Produk-produk tersebut dihasilkan melalui beberapa proses produksi yaitu ; Blending Oil, Filling Refinery 124, Fraksinasi 3 Tanki Stock Fat, Scd (Semi Continous Deodorized), Hydrogenasi, Powder/Flaker Fat. Dalam upaya memenuhi semua permin...

Fresh egg waffles are continuously baked in tunnel baking ovens in industrial scale. Waffles that partly or fully stick to the baking plates cause significant product loss and increased costs. The aim of this study was, therefore, to investigate the effect of different recipe ingredients on the sticking behavior of waffles. In this second part, ingredients investigated were different leavening ...