Margarine

Margarine

Margarine is an emulsion of refined vegetable oils, water, emulsifiers, and cultures produced through hydrogenation, interesterification, or blending, used as a butter replacer, creaming agent, and spread providing plasticity, aeration, and flavor release. In the food industry, it delivers customizable melting profiles, trans-fat reduction, and cost-effective functionality ideal for baking, spreads, and confectionery.

Food Industry Applications

• Bakery products: Substitutes butter in cakes, pastries, cookies, and breads, providing aeration, tenderness, high volume, and golden browning through emulsified fat crystals that mimic dairy fat performance.

• Spreads, toppings: Delivers spreadable texture on toast, crackers, and sandwiches with controlled oil release for mouthfeel without oiliness and melt-in-mouth sensation.

• Short doughs: Creates tender cookies, pie crusts, and biscuits by stable emulsion that distributes fat evenly during mixing, sheeting, and baking.

• Industrial baking: Supplies consistent plasticity in continuous mixers for uniform croissants, Danish pastries, puff pastry, and doughs with flaky lift and machinability.

• Confectionery fillings: Stabilizes fat-based creams, pralines, chocolate coatings, and centers with emulsifiers preventing separation during tempering, storage, and bloom resistance.

Other Industry Applications

In cosmetics, functions as an emollient in skin creams and lip balms; in lubricants, provides base stocks for food-grade machinery oils; in polishes, acts as a buffing carrier; in candles, provides wax blending properties.