Type of margarine

The unsaponifiable fraction of whole milk constitutes 0.3-0.45% by weight of the total fat and is composed largely of cholesterol (91). In vegetable oil types of margarine, the larger part... 

Soft safflower margarines, wherein a highly hydrogenated safflower lattice was employed to encapsulate a larger portion of liquid safflower oil, have been successfully produced by several companies (34). The methods employed to produce these types of margarine structures have been reviewed (104,105). It has been shown that Cr(CO)3 catalysts can be used to selectively hydrogenate safflower oil and retain a 90-95% cis configuration (106-108). Several studies have reported on safflower oil s... 

A typical process flow for margarine production is shown in Figure 15. While several types of margarine are produced today, and each has its own variant of the... 

Depending on the designed maximum product pressure of the downstream scraped-surface heat exchanger and the various types of margarine produced, high-pressure positive-displacement pumps with maximum discharge pressures of 40 bars (about 600 psi), 70 bars (about 1030 psi), or 120 bars (about ISOOpsi) are normally installed in the process hne. 

After World War II, with the universal adoption of home refrigerators, it was found that butter was not easy to spread at low temperatures and soft margarines were introduced to overcome this shortcoming. This type of margarine has now become by far the major one for household use. 

Cholesterol is not present in plants, but plants do contain analogs of cholesterol called phytosterols (Greek phytos, plant). These phytosterols inhibit the uptake of cholesterol from the gut, and some types of margarine contain them and contribute to this outcome. Meat and dairy products are rich in cholesterol, with cheese and some meats containing up to 100 mg per 100 g. 

In Canada considerably more margarine is consumed directly in the home than is used in commercial products. As a result, formulation of margarine base oils is relatively simple, as compared to the shortening situation. Canola oil is used principally in two types of margarine base oils (1) print or stick margarine, and (2) soft or tub margarine. 

Vitamin E is added to whole milk powder and cereals to supplement dietary requirements. The vitamin E requirement increases with an increased intake of polyunsaturated fatty acid and several types of margarines are enriched with vitamin E. The acetate ester of a-tocopherol is used as a supplement on account of its greater stability (Ottaway, 2008). 

Uses 0/w emulsifier for aerated food with high fat content cakes and sponges, certain types of margarine and other emulsions Properties Beads acid value 10 iodine value 3 max. sapon. value 136-160 HLB 5.6... 

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