الفهرس 
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Abstract
Objectives: The objective of current study was to improve the processing of table and pasrty margarine using different blends of vegetable oils and fats such as palm oil, palm stearin, soybean and sunflower oils with different ratios and using an advanced technique namely nano-emulsion technique in order to increase the stability of margarine during cold storage period. Methods & Results : Palm oil fractions (palm kernel oil, palm stearin and palm oil), soybean oil and sunflower oil. Chemical and physical tests of oils and fats used in the preparation of fatty mixtures, such as acidity, oxidation and titration tests, GC test for fatty acids, TEM, color, refractive index, and ZETA, were examined to examine the size of nano-emulsion formed and tests Oxidative stability and many emulsifying properties such as lower phase and creaming stability. The results obtained in a logical and gradual way to the final conclusion showed the results of oxidation and titration tests for all samples used in the limits allowed and stipulated in the standards. The results of color, refractive index and melting point measurements also showed that all samples of vegetable oils and fats were suitable for manufacturing processes. And the study of the oxidative stability of all samples using the system of nanoparticles The results showed the effectiveness and effect of the use of technology of nano-emulsions in the stability of margarine, both table or pastry Margarine at high temperatures (110 ºC) compared to mixtures prepared in the traditional way (control) Conclusion : Finally, it could be concluded that economic value and taking advantage of nano-emulsion technology to improve the chemical and physical properties of emulsifiers for table margarine and margarine by preparing new mixtures of vegetable fats and oils, especially palm oil and its derivatives (palm palm oil, palm stearin), as well as the use of nanotechnology For the preparation of nanotubes that improve the stability of products. As well as the inclusion of the qualities of emulsion and oxidative stability in the standard specifications of fatty products such as margarine in both types as one of the evidence used to judge the stability of the product.