margarine contains a higher level of unsaturated and trans-fatty acids (tfa) than butter. the aim of this study was to investigate the physicochemical properties of these products in iranian market during storage. physicochemical analyses included fatty acid composition, peroxide and anisidine values, slip melting point (smp), color, chlorophyll content, solid fat content (sfc) and texture anal...

soy flour is the least processed form of soy protein products which has become increasingly popular in food technology for its nutritional benefits, low cost and good functional properties. the aim of this study was to investigate functional properties of soy flours produced by four different industrial processes: defatted, defatted and toasted, low fat, and full fat soy flours. because of diff...

The aim of the present study was focused on the level of solid milk fat level in flavoured yogurt on their rheological properties, flavour release and diffusion in relation to their sensory properties. Whereas variation of solid fat level slightly influenced texture perception of yogurts, a large effect of solid fat level on flavour release and olfactory perception was highlighted. At 10°C, the...

Twenty-five subjects evaluated the sweetness, creaminess and fat content of liquid and solid dairy products containing between 0.1 and 52 g fat/100 g and sweetened with 0-20% sucrose weight/weight. Liquid stimuli included skim milk, whole milk, half and half, and heavy cream, while the solids included cottage cheese and cream cheese, blended and spread "jelly-roll" fashion on slices of white br...

Milk fat exhibits seasonal variations in composition and properties which are undesirable for many subsequent applications. Thus techniques are sought to process dairy products in order to achieve a consistent quality. A brief introduction to milk fat presents its most important particularities, especially composition, seasonal variations, solid fat content, crystallisation and polymorphism. Th...

In developing of ointment for topical treatment of colds the structural and mechanical properties of the ointment bases contained isopropyl palmitate, beeswax and solid fat in different concentrations have been studied. Amount of isopropyl palmitate 60% remained constant and the ratio of solid fat and bee wax was varied. In order to study thixotropic properties the curve of kinetics deformation...