Margarine is an emulsion consisting of 80% fats and oils and 20% of an aqueous phase. It is produced through several steps including preparation of the water and fat phases, emulsion preparation, pasteurization, chilling, crystallization, kneading, and packing. Margarine provides around 100 calories and contains saturated, polyunsaturated, and monounsaturated fats while being fortified with vitamins and minerals. It is a designed food staple that can be tailored to provide nutritional and functional benefits.

1. MARGARINE PRODUCTION, PROCESSING AND TECHNOLOGY
Dorra KOUKA

2. Introduction
Margarine
structure
Margarine
composition
Production
of
margarine
Nutritional
value
Conclusion
Plan

3. Margarine is recognized by health professionals and consumers alike as a healthy
table spread and a cheaper alternative to butter for use in cooking and in food
preparation.

4. 1869

5. Margarine is an emulsion of the type water in oil, consisting of 80% fats and oils
and 20% of an aqueous phase, which like the oil phase contains soluted ingredients.
About 20% (minimal --12%) of the triglycerides of the fat blend are solid at room
temperature, the remainder is liquid.
The water phase is dispersed as droplets in the continuous fat phase. Depending on the
application of the product, the composition of the fat phase and the manufacturing process
are chosen accordingly.

6. One of the main requirements of the margarine lipidic fraction is
that it provides an appropriate texture to the final product; this will
depend both on the fat composition and on its physical structure.
Fats :
- vegetable oils
- marine oils
- solid fats
Hydrogenation

7. soybean, sunflower,
canola, palm kernel,
palm, corn,
cottonseed, safflower,
coconut, and olive
Minor margarine components:
Mono- and diglycerides
Free fatty acids (FFAs)
Carotenes and vitamin A (retinol): they are added for their coloring, antioxidant,
nutritional, and healthy properties.
Tocopherols and tocotrienols
Minerals
Other components:
sugars, proteins, and different types of additives, acidity
regulators,antifoaming agents, synthetic antioxidants such as BHA
and BHT, coloring agents such as bixin-based annatto extracts,
preservatives such as sorbates, stabilizers, thickeners, and flavorings

8. PREPARATION OF THE WATER
PHASE AND THE FAT PHASE
EMULSION PREPARATION
PASTEURIZATION
CHI LLING, CRYSTALLIZATION
AND KNEADING
PACKING, FILLING AND
REMELTING

10. One tablespoon of stick margarine contains about 100 calories per tablespoon, 11 to 12
grams of total fat, 2 to 3 grams of saturated fat, 3 to 4 grams of polyunsaturated fat, 5 to
6 grams of monounsaturated fat and no cholesterol. It may be fortified with vitamins A
and E and omega-3 (EPA) fatty acids.

11. Margarine is the earliest of the designed food
staples. As such, it can be tailored to deliver
nutritional and functional advantages in terms
of fatty acid composition, the addition of
essential micronutrients, spreadability,
and performance as a bakery fat. Accurate
methods are necessary to guide margarine
design and to monitor the legitimacy of claims
on margarine labels.

12. Thanks for your attention

13. - Carr R (1986) Oilseeds, fat and oils. National Research Council Training Program, Chatham,
Ontario, pp. 10–14.
- Dritschel M (1970) How to evaluate margarine quality. Food Engineering, October: 90–93.
-Krytz K (1989) Formulation and packaging margarines and shortenings. Annual Meeting of
the American Oil Chemists’ Society, Cincinnali, Ohio, May 3–6, 1989.
- Journal of the American Oil Chemists Society 66(4): 459–460.
- Moore E (1974) Margarine and cooking fats. Unilever Educational Booklet Series, No. 4, pp.
7–14.
- Ward J (1988) Processing canola oil products. Journal of the American Oil Chemists Society
65: 1731–1734.
- Wiederman L (1978) Margarine and margarine oil, formulation and control. Journal of the -
American Oil Chemists Society 55(11): 823–829.
REFERENCES