EDIBLE APPLICATION:

MARGARINE
CHAPTER 6
Overview 2

Introduction
Component in margarine
Types of margarines
Margarine formulation
Types of oil blending
Margarine crystallization
Margarine manufacturing process
End product quality
Effect of processing condition on end product
Conclusion
CPB 30303
Background of History 3

• Margarine was invented in 1869 by a

French chemist; Hippolyte Mege
Mouries.
• It was originally created as a substitute
for butter.
• Margarine was made mainly of
hydrogenated or refined plants oil and
water.
• Butter is made from fat from milk.
CPB 30303
Background of History 4

• In the early days, margarine contained

two types of fat – a large proportion of
animal fat and a small proportion of
vegetable oil.
• The first margarine was made from
animal fat but today margarines
mainly composed of vegetable oil.
• Traditional margarine contains 80% fat
and 20% water.
CPB 30303
Introduction 5

• Margarine is water-in-oil (W/O) emulsion

with tiny droplets of water dispersed
uniformly throughout a fat phase which is
in a stable crystalline form.
• Combination between two phases;
• Continuous phase (fatty phase)
• Dispersed phase (aqueous phase)
• Margarine must contain 80% of fat to meet
the FDA standard of identity.
CPB 30303
Introduction 6

• This emulsion was formed with the help

of emulsifier such as lecithin and
monoglycerides.
• Dispersed water droplets of typically 5-
10 µm diameters (MPOB).
• A good margarine should not suffer oil
separation, discoloration, hardening,
sandiness, graininess and water
separation.
CPB 30303
Introduction 7

• Good physical properties for quality

margarine:
• Emulsion stability with no oil separation
• Shiny surface texture
• No brittleness
• Good spreadability
• Clean and smooth melt down in the mouth

CPB 30303
Introduction 8

• The fat used in all types of margarine is

usually a mixture of solids and liquid oils so
as to obtain the desired solid content at a
range of temperatures.
• The fat of margarine may consists of:
• A mixture of hydrogenated fats
• A mixture of hydrogenated fats and
unhydrogenated oil
• A mixture of interesterified fats and
unhydrogenated oil
• A mixture of unmodified fats

CPB 30303
Component in Margarine 9
Fat phase
(fat
blend)

Minor
component Ingredients Emulsifiers
s

Aqueous
phase
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Component in Margarine 10

• The fat phase is a blend of oil and fat

which contribute to polymorphic behavior
of margarine.
• The aqueous phase consists of water, salt
and preservatives.
• Common emulsifier such as lecithin,
distilled monoacyl glycerol and
diacylglycerol is added together with
flavouring, coloring agents and
antioxidants.
CPB 30303
Component in Margarine 11

• Emulsifiers are used to hold the fat and the

water phase together and impart specific
performance characteristics to the finished
products.
• Salt is added for flavor and also acts as a
preservatives.
• Caratenoids are added to give margarine its
yellow color.
• To ensure microbiological safety, a common
food preservatives; potassium sorbate is added
in most low fat margarine.

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Types of Margarine 12

• Margarine can be categorized by their

hardness and melting point of their fats.
• 3 types of margarine:
• Bakery margarine: hard and medium plastic
margarines for baking
• Table margarine: medium plastic and soft
margarines for the table
• Puff pastry margarine;

CPB 30303
Types of Margarine:
1. Industrial or Bakery margarine 13

• Used like shortening – as bakery fat, and in

short pastry, cakes, cookies, breads and
pastries.
• Has a wide plastic range
• Firmer and requires no refrigeration.
• Formulated to withstand dough working
and at the same time provide lubrication
for cake leavening.
• Palm kernel oil is commonly used in the
products.
CPB 30303
Type of Margarine:
2. Table Margarine 14

• Have 2 types:
• Refrigerated: soft or block types
• Non-refrigerated: can type
• Both spreadable at room temperature
• Soft margarine:
• Spreadable straight from the refrigerator
• Should not suffer any oiling out
• Packed in plastic tubs as sticks

CPB 30303
Type of Margarine:
2. Table Margarine 15

• Blocks margarine:
• Should be firm to retain its shape in packets
• Wrapped in parchment
• Can margarine:
• Does not require refrigeration
• Used as a spread on bread , making bread, cookies
and cream.
• Have wide plastic range

CPB 30303
Type of Margarine:
3. Puff Pastry Margarine 16

• Requirement of puff pastry margarine:

• High degree of plasticity over a wide range of
temperature
• Sufficient plasticity for stretching and rolling in the
dough preparation to ensure unbroken homogeneous
thin layers of margarine in the dough
• Absence of softness or greasiness when worked

CPB 30303
Type of Margarine:
3. Puff Pastry Margarine 17

• The function are:

• To act as a barrier between dough layers during
rolling and prevent them from fusing together
• To prevent the formation of 3 dimensional structure
between gluten protein in each thin dough layer
during baking.

CPB 30303
Performance requirement of
margarine 18
Type Required performance

Tub Spreadable at 5oC – 10oC

Packet Spreadable at 15oC (in temp

climate) and 20oC (in tropical
climate)

Industrial or bakery Good creaming and cake baking

Pastry Good lift in pastry

CPB 30303
 Margarine Formulation 19
Types of Margarines
Ingredients Table Industrial Pastry
(%) (%) (%)
1. Oil/fats
• Palm oil 38.0 48.0 8.0
• Palm olein 32.0 - -
• Palm stearin 5.6 8.0 72.0
• Palm kernel oil 2.4 24.0 -
• Sunflower oil 4.0 - -
2. Water 16.0 16.0 16.0
3. Other ingredients
• Emulsifier 0.1-0.2 0.5-1.0 1.0
• Lecithin (antioxidant) 0.1-0.5 0.1-0.5 0.1-0.5
• Colour (beta) 0.003 0.003 0.003
• Flavour (butter oil) 0.02 0.02 0.02
• CPBPreservative
30303 (pottassium) 0.1 0.1 0.1
• Salt 4.0 max 4.0 max 4.0 max
*Skim milk, 1.0, salt 1.5
Soft Margarine Formulation 20
Ingredients Percentage (%)
1. Blend
- RBD Palm Stearin 8.6
- RBD Palm Kernel Oil 5.8
- Sunflower oil 57.7
2. Water 25.0
3. Other
- Salt 1.5
- Preservative 0.1
- Emulsifier 0.3
- Colour 0.003
- Flavour 0.02
CPB 30303 - Antioxidant 0.001
- Skim milk powder 1.0
Types of Oil Blending 21

CPB 30303
With Hydrogenation &
Interesterified oil 22

CPB 30303
Important Factor 23

• Formulation of oil blend based on

application of margarine or spread are
determine by the:
• Various of oil
• Their melting and crystallizing
• Method of fat blend crystallize to generate
correct size of fat crystal
• Almost perfect mix blend can be obtain
through solid fat content
CPB 30303
Margarine Crystallization 24

• Fat crystals in margarine are only in β and

β’ forms.
• Pure triacylglycerol would be more stable
in the β form but a mixture of
triacylglycerol will be most stable in β’
form.
• In margarine production, β’ crystals are
desired for a better products.
• The individual oil and fat crystallizing
naturally will be in the predominant form.

CPB 30303
Inherent crystallization
tendency of selected oil and fat 25

β’ β

• Palm oil • Palm kernel

• Cottonseed oil • Canola oil
• Butter oil • Cocoa butter
• Herring oil • Coconut oil
• Menhaden oil • Corn oil
• Rapeseed oil • Olive oil
• Tallow • Lard
• Whale oil • Peanut oil
• Sunflower oil
• Sesame oil
• Soybean oil

CPB 30303
 Margarine Crystallization 26

Crystal type and size

α – 0.5μm – less stable, fragile and transparent
β’ – 3 - 5μm – tiny needles - margarine & shortening
Β – 20 - 50 μm – large & coarse crystal –vegetable ghee
(Chawla et. al, 1990)

Margarine Crystal
 β’ – smooth texture, good plasticity, heat resistance, creaming.
 β – brittle texture, poor creaming and baking
 β’ will change to β after long storage

CPB 30303
Margarine Crystallization 27

• The margarine structure/quality dependent on

:
• Number of crystal present
• Their size and shape
• The bonding forces that exist in the system

CPB 30303
Microstructure of Soft margarine
 Microstructure of shortening 28

Microstructure of vegetable ghee

CPB 30303
Effect cyclic crystallization
process 29

CPB 30303
Margarine Production 30

• Involve 3 basic steps:

• Emulsification of the oil and the aqueous phase
• Crystallization of the fat phase
• Plasticification of the crystallized emulsion

CPB 30303
Margarine Manufacturing
31
Process
Preparation Melt oils/fats
of 50-55oC
ingredient Emulsifier added

Pre-crystallization Blend oil with

Crystallization
using chiller around phase and
using pin
(A-unit) other ingredients
worker
17-22oC (50-60oC)
(B-unit)
300-700rpm
300-700rpm

Storage in
Packing Tempering- 2 day room
in cold room temperature
Post crystal

CPB 30303
Diagram 3: Margarine Production In Laboratory
Margarine Processing 32

CPB 30303
Margarine Pilot Plant 33

CPB 30303

Source : Miskandar, MS. 2007. Palm Oil For Solid Fat Application
 34

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Miskandar, 2008
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Miskandar, 2008
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CPB 30303

Miskandar, 2008
Determination of End Product
Quality
38

Consistency –penetrometer, texture

analyzer
Crystal polymorphs – x-ray diffraction
Crystal size – microscope
Baking performance
Solid Fat Content (SFC)
Moisture, FFA, IV
CPB 30303
 Effect of Processing
Condition on Quality of End
Product
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CPB 30303
CONCLUSION
• Types of blend will determined type of margarine 44
• Quality of margarine based on their types of crystal
form
• Processing condition and temperature are crucial factor
in margarine production

CPB 30303
 THANK YOU

“Take margarine for healthy meal”