is an industrial fat similar to butter made in emulsifying a mixture of natural fats, milk and/or water.

To learn more about MARGARINE

click here

Originally, fats for margarine production were of animal origin, but now they are mainly of vegetal origin. Margarine plastic fats are normally produced by blending different triacylglycerols (liquid and hydogenated fats) or by randomizing a mixture of liquid oil and a solid fat by chemical transesterification. Lipase-catalyzed transesterification has also been used to obtain more natural products more accepted by consumers.

The texture of margarine can be determined by hydrogenation or interesterification of the fatty material. The stability of the mixture is improved in using mainly lecithin (a mixture of phosphatidylcholines) and/or monoglycerides as emulsifiers.