Encapsulation of anthocyanin from roselle and red cabbage for stabilization of water-in-oil emulsion

Addition of encapsulated anthocyanins in margarine formulation improved the stability of margarine. In this study, investigation on the storage and stability characteristics of water-in-oil emulsion, i.e. margarine, containing encapsulated or non-encapsulated anthocyanins from roselle and red cabbag...

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Bibliographic Details
Main Authors: Abang Zaidel, Dayang Norulfairuz (Author), Sahat, Nur Shakira (Author), Mohd. Jusoh, Yanti Maslina (Author), Muhamad, Ida Idayu (Author)
Format: Article
Language:English
Published: Elsevier B.V., 2014.
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