Chemical Properties and Oxidative Stability of Modified of Table Margarine from Buffalo Fat Fractions with Vegetable Oil Oleogels

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Abstract
In the present work, using oleogels (OGS) ofolive sesame and flaxseed oils with beeswax at 6:3:1:1.78 ratio. Substitute oleogels with buffalo milk fat fractions (Mffs) at two levels 60:40 and 50:50 (w/w) to produce table margarine (TM ) .It compared with breakfast margarine ( BM ) as control All samples were stored at 5 °C in the refrigerator for 3 months. Fatty acids composition, peroxide value (PV),), firmness and stickiness and sensory attribute were investigated. The fatty acids composition revealed that incorporation OGs into two blends significant increased the mono-unsaturated fatty acid(MUFA) polyunsaturated fatty acid,(PUFA) and ⴍ 6:ⴍ3 ratio in TM compared with BM, whereas the significantly lowest in AI and TI when blending with 50:50 (w/w) g were observed. There was a significant increase (p < 0.05) in PV of all samples during storage at 5◦C.The substitute OGs with Mffs improved flavor in all samples, while the highest spreadability score in both samples OG4 and OG5 compared with other treatments. It can be concluded that OGs can be used successfully OGS to produce of the table margarine ( TM)

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