Baking margarine

Uses Antispatter agent, release agent, emulsifier for foods (baking margarine, frying fats), cosmetics, pharmaceuticals Properties Liq. 40-100% cone,... 

Applications for synthetic character impact items include cough drops, toothpaste, chewing gum, candies, soft drinks, baked goods, gelatin deserts, ice cream, margarine, and cheese. 

The worldwide uses of lecithin break down as follows margarine, 25—30% baking/chocolate and ice cream, 25—30% technical products, 10—20% cosmetics, 3—5% and pharmaceuticals, 3%. 

Among them are cheese (limit 0.3%) (149), baked goods (limit 0.23%) (150), and margarine (limit 0.1% individually or 0.2% in combination with other preservatives) (151,152). Other permitted food categories include salad dressings (153) and condiments, where the limit of addition is generally 0.2%. Thus users must ascertain whether their particular food products are subject to a standard and, if so, what limitations apply. 

The colorant is used at 2—50 ppm as pure color to shade margarine, shortening, butter, cheese (4 ), baked goods, confections, ice cream, eggnog, macaroni products, soups, juices, and beverages (58). Its chief advantages over other colorants are its nutritional value and its abiUty to dupHcate natural yellow to orange shades. 

Learning methods for food preparation that incorporate lower amounts of oil and fat (for example, using margarine instead of butter or oil to prepare fried chicken, or baking instead of frying). 

Determination of Kj in oil, butter, and margarines Vitamin K in grains, cereals, fast-food breakfast, baked products Determination of phylloquinone in vegetables... 

Di(2-ethylhexyl) adipate has been found at generally low levels in a broad variety of foods including milk, cheese, margarine, butter, meat, cereals, poultry, baked goods and sandwiches, fruits and vegetables (Castle etal., 1987 Startin etal., 1987 Mercer et al., 1990 Gilbert etal., 1994 Page Lacroix, 1995 Petersen etal., 1995). 

Mold retardant, preservative in baked goods, beverages, cakes, cheese, fish, fruit juice, margarine, pickled goods, salad dressings, fresh salad, wine migrating to foods from paper/ paperboard... 

Flack, E. Butter, Margarine, Spreads and Baking Fats in Lipid technologies and applications, Gunstone, F.D. and Padley, F.B. (Eds.), Dekker, New York, 1997, pp. 305-327. 

Not all fat products have been reformulated for 0 trans labels. Margarines must contain 80 percent fat, just like butter. Both have been largely replaced by spreads, or lite spreads, which contain lower amount of fat a far majority of spreads claim 0 trans Many home makers prefer to cook or bake with the higher fat content margarines, or (100% fat) shortenings, which often show positive trans fat content on their labels. 

Today we know that only two fats hurt the heart. In addition to the saturated fats, trans-fatty acids formed by the partial hydrogenation of otherwise healthy oils such as soybean or sunflower are culprits. They re even worse than saturated fats, in that they lower the levels of both LDL and HDL. You find them in processed, packaged foods such as baked goods and margarines and in deep-fried... 

Breakfast cereals/Baked goods/Potato chips/Vegetable oils/Snack foods/Butter/Margarine/Frozen seafoods/ Chewing gum base... 

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