Margarine is used by people as a part of their everyday diets. The first step in the process of making margarine is refinement, which is extraction of oil from bean. The oil thus extracted is then refined.
The second step is known as processing, which is blending of the mixtures together for making margarine.
Process of Refinement
€ Step1: In this process, oil is extracted from the beans and then neutralized, so that the unsaturated fatty acids can be removed from the oil. This process of removing the unsaturated fatty acids is done so that the unpleasant taste of the oil is removed. The oil which has been neutralized is washed and then dried.
€ Step 2: After the neutralized oil is completely dried, it is bleached so that the impurities are completely removed.
€ Step 3: The oil is filtered and then modified so that any kind of smell or taste is removed from it. Now, the oil is odorless, colorless and tasteless and is brown in color. This is known as vegetable oil, which is used for making margarine.
€ Step 4: This vegetable oil is modified to make it harder. The two ways of modifying this oil are 1) hydrogenation and 2) fractionation or rearrangement.
The steps involved in processing:
€ Step 1: In this process, different types of oils are blended together, so that the product has a smooth texture.
€ Step 2: The mix is added with certain ingredients like vitamins, colors, flavors and emulsifiers, along with water, brine, whey, and different kinds of powered ingredients.
€ Step 3: The mixture is blended together at a temperature of 50 - 60 degree Celsius, and then later it is pasteurized at 70 - 86 degree Celsius.
€ Step 4: The mixture is then stored in a refrigerator, so that it solidifies. During the process of chilling, the mixture is kneaded in a cylindrical chamber at a fixed speed. The chamber has a series of pins, which helps in the process of kneading.
€ Step 5: After the mixture solidifies, it is now ready to be packed and transported to all supermarkets, where it has to be stored at a temperature of 2 - 5 degree Celsius.
Nutritional Contribution of Margarine
The margarine is made by combining different ingredients, in such a way that it provides people with similar kind of nutrition that is given by butter. The following are the ingredients used, while making margarine.
€ Fat 80%
€ Water 20%
€ Solids
€ Favors
€ Color
€ Fortified with vitamin D and vitamin A
Different Types of Margarine Available in the Market:
There are three common types of margarine available and they are as follows:
€ Traditional margarines
€ Blended margarines
€ Hard baked margarines
Acceptance in the Market
Margarines are consumed by people all around the world. It has become an important part of the daily diet in many countries. It is also favored by Jews, who follow the diet of Kashrurt, where they are forbidden to consume any kind of dairy products and meat.
The second step is known as processing, which is blending of the mixtures together for making margarine.
Process of Refinement
€ Step1: In this process, oil is extracted from the beans and then neutralized, so that the unsaturated fatty acids can be removed from the oil. This process of removing the unsaturated fatty acids is done so that the unpleasant taste of the oil is removed. The oil which has been neutralized is washed and then dried.
€ Step 2: After the neutralized oil is completely dried, it is bleached so that the impurities are completely removed.
€ Step 3: The oil is filtered and then modified so that any kind of smell or taste is removed from it. Now, the oil is odorless, colorless and tasteless and is brown in color. This is known as vegetable oil, which is used for making margarine.
€ Step 4: This vegetable oil is modified to make it harder. The two ways of modifying this oil are 1) hydrogenation and 2) fractionation or rearrangement.
The steps involved in processing:
€ Step 1: In this process, different types of oils are blended together, so that the product has a smooth texture.
€ Step 2: The mix is added with certain ingredients like vitamins, colors, flavors and emulsifiers, along with water, brine, whey, and different kinds of powered ingredients.
€ Step 3: The mixture is blended together at a temperature of 50 - 60 degree Celsius, and then later it is pasteurized at 70 - 86 degree Celsius.
€ Step 4: The mixture is then stored in a refrigerator, so that it solidifies. During the process of chilling, the mixture is kneaded in a cylindrical chamber at a fixed speed. The chamber has a series of pins, which helps in the process of kneading.
€ Step 5: After the mixture solidifies, it is now ready to be packed and transported to all supermarkets, where it has to be stored at a temperature of 2 - 5 degree Celsius.
Nutritional Contribution of Margarine
The margarine is made by combining different ingredients, in such a way that it provides people with similar kind of nutrition that is given by butter. The following are the ingredients used, while making margarine.
€ Fat 80%
€ Water 20%
€ Solids
€ Favors
€ Color
€ Fortified with vitamin D and vitamin A
Different Types of Margarine Available in the Market:
There are three common types of margarine available and they are as follows:
€ Traditional margarines
€ Blended margarines
€ Hard baked margarines
Acceptance in the Market
Margarines are consumed by people all around the world. It has become an important part of the daily diet in many countries. It is also favored by Jews, who follow the diet of Kashrurt, where they are forbidden to consume any kind of dairy products and meat.
Source...