A common method for production of margarine today comprises of emulsifying a blend of vegetables oils and fats which can be altered using fractionation, interesterification along with hydrogenation or cutting edge interesterification by enzymes. This process is conducted with dairy or nondairy ingredients. The mixture is cooled till it becomes solid and then processed to improve its texture.
Contemporary margarine types can be produced from a large number of animal or vegetable fats. Commercially available margarine can range from 70 to 85 % fat content.
The main salient Features which we provide with our Plants are,
Complete Formulation / Recipe
Flexible Pipe line arrangement for different application.
Combination of oils, based on availability of oil in Existing Plant.
- Used in Bakery items like