Margarine

Margarines were originally developed in 1869 as an alternative to butter, which was in short supply and expensive. The first margarines were made from animal fats, but today most margarine is formulated with vegetable oils. The product range now includes table margarines, bakery margarines, specialized puff pastry margarine, and has recently been extended to various "low calorie" spreads, which essentially contain much higher levels of water and lower levels of fat than those legally required in margarine.

Table margarines fall into two main types, packet margarines which are designed to be spreadable at ambient temperature, and tub margarines which are spreadable on removal from the refrigerator, at a temperature of 5-10°C. Typically solid fat content curves for the two types are illustrated in chart 2, which shows the much lower solid fat content required in the tub margarine.

When packet margarines are intended for use in a tropical climate, with ambient temperatures around 30°C, higher solids contents than those indicated in Chart 2 are required to avoid melting.

With the availability of hydrogenated oils of various grades, there is a large choice of ingredients for blends with the desired solids content profiles. Individual manufacturers will usually base their choice on local availability and on price, as well as the technical consideration of a fine crystal structure to give the required spreadable character.

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Ditulis oleh William Perkasa pada tanggal Thursday, April 3, 2008