Margarine and spread

Table 19. World Market Share of Butter, Margarine, and Spreads ...

Hydrogenation is the catalytically assisted addition of hydrogen to carbon-carbon double bonds. Its main uses are to increase fryer life of oils and shelf life of table oils and bakery products, and to create solids for making shortenings, margarines and spreads, and various confectionery and specialty products. Many process reviews have been published.124 131 Food technologists prefer to minimize the Cl 8 3 content of oils to improve fryer and bot-... 

The physical state of fats and oils and their crystal structures are important for application of such products. In addition, formulation of products for special applications such as bakery, confectionary, frying, salad dressing, margarines, and spreads requires special characteristics that make the products suitable for such purposes. Thus, each source material will be important for its physical and chemical characteristics and hence suitability as a food component. 

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... 

Refined camelina oil was blended into fat phase to produce margarines and spreads enriched in omega-3 fatty acids. The resulting spreads had physical properties similar to a product based on typical commercial oils. The stability of the new product was satisfactory, and off-flavors were not detected after 6 months of storage (76). 

Salat rim Benefat Baked goods, dairy products, confections, snacks, margarines, and spreads... 

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. 

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