The aim of the study is to obtain a composition of emulsifiers from local raw materials for the production of margarine. The article presents the results of the influence of the composition of the resulting emulsifiers on the stability of the margarine emulsion. The main components of the resulting emulsifier compositions were soy lecithin, mono- and diglycerides obtained from cottonseed oil and beef fat by glycerolysis with glycerin. At the same time, three different margarine recipes were selected to determine the effect of the developed emulsifier compositions on the stability of the obtained products. Lecithin, in addition to emulsifying abilities, also has antioxidant properties, which increases the shelf life of the resulting margarine. Furthermore, a variety of analyses were carried out to determine the effect of the amount of soybean lecithin in the emulsifiers on the basic physical and chemical parameters of the resulting margarines. It was found that with an increasing of the unsaturated fatty acids
| Mualliflar | Sarvar Fakhretdinovich Khodjaev |
|---|---|
| Jurnal | Kimyo va kimyo texnologiyasi |
| Nashriyot | Тошкент кимё-технология институти |
| ISSN | 1992-9498, 2181-1121 |
| Nashr sanasi | 2024-03-28 |
| Jild | 2022 |
| Son | 4 |
| Til | Ingliz |
| DOI | 10.70189/1992-9498.1572 |
| Indeksga qo‘shilgan | 2026-09-02 |
DOI: 10.70189/1992-9498.1572 · Maqolaning asl sahifasi
| APA | Sarvar Fakhretdinovich Khodjaev (2024). OBTAINING A COMPOSITION OF EMULSIFIERS TO INCREASE THE DURABILITY OF MARGARINE EMULSION. Kimyo va kimyo texnologiyasi, 2022(4). https://doi.org/10.70189/1992-9498.1572 |
|---|---|
| GOST (OAK) | Sarvar Fakhretdinovich Khodjaev OBTAINING A COMPOSITION OF EMULSIFIERS TO INCREASE THE DURABILITY OF MARGARINE EMULSION // Kimyo va kimyo texnologiyasi. – 2024. – T. 2022, № 4. – DOI: 10.70189/1992-9498.1572. |
| MLA | Sarvar Fakhretdinovich Khodjaev. “OBTAINING A COMPOSITION OF EMULSIFIERS TO INCREASE THE DURABILITY OF MARGARINE EMULSION.” Kimyo va kimyo texnologiyasi, 2022(4), 2024. https://doi.org/10.70189/1992-9498.1572 |
| Chicago | Sarvar Fakhretdinovich Khodjaev. “OBTAINING A COMPOSITION OF EMULSIFIERS TO INCREASE THE DURABILITY OF MARGARINE EMULSION.” Kimyo va kimyo texnologiyasi, 2022(4) (2024). https://doi.org/10.70189/1992-9498.1572 |
| Harvard | Sarvar Fakhretdinovich Khodjaev (2024) ‘OBTAINING A COMPOSITION OF EMULSIFIERS TO INCREASE THE DURABILITY OF MARGARINE EMULSION’, Kimyo va kimyo texnologiyasi, 2022(4). https://doi.org/10.70189/1992-9498.1572 |
| BibTeX | @article{sarvarfakhretdinovichkhodjaev2024,
title = {OBTAINING A COMPOSITION OF EMULSIFIERS TO INCREASE THE DURABILITY OF MARGARINE EMULSION},
author = {Sarvar Fakhretdinovich Khodjaev},
journal = {Kimyo va kimyo texnologiyasi},
year = {2024},
volume = {2022},
number = {4},
doi = {10.70189/1992-9498.1572},
url = {https://doi.org/10.70189/1992-9498.1572}
} |
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