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