- 1. School Of Industrial Technology Food Technology DivisionThe
Science of Making Margarine Imk421 Primary Product
TechnologyPrepared by, Chong Jiao Wei, Ang Min Ing , Elizabeth
Angela RobertLim Wei Shan Loi Hui Qin
2. IntroductIon Margarine - emulsion of water-in-fat.80% fat and
about 16-18% aqueous phase.Other ingredients: salt, emulsifier,
preservatives, flavoring, coloring, sweeteners and etc.In this
presentation, product quality and margarine manufacturing will be
discuss. 2 3. Product qualIty spreadability firmness stability
appearance attributes: yellow and glossy mouthfeel attributes:
dissolvable, melting, powdery, salt, sour, fatty 3 4. Basic steps
involve in margarine manufacture Formulatingand preparation of oil
blend Fat and milk phase preparation Emulsion preparation Emulsion
Solidifying and Plasticity Controlling Packaging4 5. Formulating of
oil blend Blend of different fats and oils to achieve desired
characteristics and functionalitiesOil and fats used : bulk oil,
hydrogenated oils, inesterified oils or their combinations.Can also
be classified into categories such as soft oil, semi- solid oil and
hard fatSolid fat content and solid melting point can used to
determine the suitability of the blend 6. Preparation of phase Fat
phase Fats and oils mixed in proper proportions Heated to above the
melting point Add in oil soluble ingredientsMilk phase Add in dried
protein to water Add in water soluble ingredients Pasteurized and
cooled 7. EMULSION PREPARATION Water-in-oilemulsion Water in the
emulsion is dispersed as droplets and then kept from coalescing.
Continuous agitation = form a coarse, but very unstable emulsion.
Continuous blending using proportioning pumps or other metering
devices. 8. Emulsion Solidifying and Plasticity Controlling After
emulsion preparation, emulsion is cooled in 5-10 seconds by ammonia
refrigerant vaporizing in the jackets of the heat
exchangers.Scraped surface heat exchanger- for initial cooling,
supercooling ,induced nucleation and crystallization
formationFormation of small crystals when emulsion supercooled at
7-10C12/02/13 9. Emulsion Solidifying and Plasticity Controlling In
the making of soft-tub margarine, they are produced by mixing the
mass in large agitated crystallizer, and by 'working' the emulsion
to limited degree prevents fat crystal from growing into firm
networkOil formation, manner and degree of supercooling, 'working'
the supercooled emulsion used to control plasticity. Rapid
supercooled and allow emulsion to solidity without agitation lead
to firm texture12/02/13 10. Packaging of margarine Packedin
different form10 11. Tempering margarine5 C to 7 C 24 hours11 12.
References: 12/02/13T.L. Mounts, W.J. Wolf, and W. H. Martinez.
(1987) Processing and Utilization. Soybeans: Im[JrOl'('nle1Jl,
Producrioll, and Uses, 2nd cd.Agronomy Monograph no. 16 M.S.
Miskandar, T.C. M. Yaakob, A.Y Mohd Suria and R. A. Rahman. (2005)
Quality of margarine: fats selection and processing parameters.
Asia Pac j Clin Nutr 14 (4): 387-395. 13. 13
