Investigation of the effect of different types of emulsifiers on the water activity and stability of walnut butter during the shelf-life

Walnut Butter is a very valuable product in terms of nutrition that comes from walnut. One of the main problems in the production of such products is the separation of the oil phase in the product. In this research, the amount of water activity and physical stability of walnut (in the presence of 0.5, 1, 1.5 and 2% concentrations of monoglycurids, lecithin, spin 80 and tween 20) in 75 days of storage at 25 ° C Reviewed. The results indicated a slight decrease in wold walnut samples containing lecithin, span 80 and monoglyciride until the 15th day, and then showed a roughly constant trend. Lecithin was more effective in reducing the percentage of oil removal during the maintenance period than other emulsifiers, while spin 80 had no significant effect on the stability of walnut emulsion, and tween 20 had a negative effect on the oil removal percentage from walnut during storage.