Industrial margarine/spread

Industrial Margarines. Foodservice and food processor margarines and spreads are considered industrial products. These products are formulated or packaged for more specific applications than the consumer products. The most popular... 

Initially, the dairy industry was interested in making a product that would spread straight from the refrigerator to compete with soft margarine. The excess of the hard fraction would either have to be mixed into the rest of the butter or sold as an extra hard butter. 

Interesterihcahon has a number of applications in the food industry. Chemical interesterihcation is used commercially to produce modihed edible fats and oils for margarines and spreads, shortenings, confectionery fats, reduced-calorie fats and oils, and infant formula. 

Mono-diglyceride mixtures as well as distilled monoglycerides are extensively used in many industrially produced foods and often in combination with other surfactants or lecithin. Historically the first monoglycerides were applied five decades ago in the production of margarine and monoglycerides are still the emulsifier chosen to facilitate the emulsification of the water phase in the oil and fat phase of margarine. Low-calorie spreads could not be produced without surfactants such as monoglycerides. 

Probably the most rapid growth of the application of fractionation has occurred in the dairy industry over the past 30-40 years. The physical properties of AMF and butter have many disadvantages compared with modern margarines, which can be formulated precisely for a given application, be it for specialist bakery use or for spreading. Fractionation has allowed AMF to become more competitive in these areas. By the end of the twentieth century, AMF in its frac-... 

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