الفهرس 
Chemical l propertiesOnly 14 pages are availabe for public view
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Abstract
Edible oils and fats play a vital role in the economy of many countries especially Egypt, which is facing a serious shortage in production of edible oils and different fat products especially fat spreads (shortenings and margarine). Consumers are becoming increasingly conscious of the nutritional value and the hygiene of their food and its ingredients. So, natural products are believed to be safer than synthetic ones. this present study was carried out to : *Processing a new type of soft table margarine free of hydrogenated and interesterified vegetable oils with high content of liquid oil and study the effect of such addition of liquid oil as well natural phenolic antioxidants extracts namely grape seed extract (GSE) ,apple seed extract (ASE) in compare with popular species mastic (Map) on the stability and quality of table margarine during storage for 3 months at 4(B1 oC. The *Crude canola oil from the species Brassica napaus was refined and bleached, then mixed with palm oil (PO) , palm kernel oil and palm stearin (PS) at different ratios into three groups, the fat phase of the three groups were analyzed for physical, chemical properties. Solid fat content and crystal morphology obtained results showed that the suitable blends for margarine processing were selected from group A which consisted of PS:CO at ratios of 20:80 % and 15:85 % and from group B (PO:PS:CO) at ratios of 20:20:60 and 10:20:70 15:15:70 % , respectively . *Physical, Chemical properties, fatty acids composition, Emulsion properties and oxidative stability were determined compared with both of local and imported margarines. from our obtained results in this study it could be concluded that: Canola oil, which produced in Egypt as new edible vegetable oil, with palm oil, palm stearin were enough to mix together without any other technological process for producing fat base for table margarine . Palm stearin as a hard fat gave the chance to incorporate liquid oil up to 85% in a stable fat base for table margarine making. *The formulated table margarine was free of hydrogenated oil therefore, no trans fatty acids, suitable MP, highly nutritive value and highly sensory quality. Phenolic compounds extracts (grape and apple seeds) at the concentration of 200 ppm enhanced safety and healthy factor and increased the stability against oxidation. The formulated soft table margarine was highly accepted as odour and melting on tongue therefore, it can be recommended to use this blends for margarine at industrial scale.