Details about Margarine Manufacturing Process
The margarine manufacturing process is simple, but one mistake can spoil the whole batch. Therefore, every ingredient that is used in the process of making margarine has to be carefully measured.
The main ingredients used while making margarine are water and oil or fats. The percentage of water used is 20 and the percentage of oil or fats used is 80.
History about Making Margarine
In 1868, margarine was first invented. The reason for its invention was the scarcity of butter, because of continuous increase in the urban population and the growth of army prompts.
Margarine manufacturing process was introduced by a French chemist, and his name was Hippolyte Mege Mouries. Fat was used in the traditional way of preparing it, and it was made by mixing and cooling it simultaneously.
The margarine manufacturing process over the years has improved a lot. In 1940, it was possible to make margarine by using the SSHE (scraped surface heat exchanger). In the past, it was made in the open systems, with the help of chilling drums. Today, the chilling drums are still used, but it is used along with the process of crystallization.
Different kinds of Margarine
There are various kinds of margarine available today. They are easily available in your nearest market and they are as follows:
€ Traditional
€ Hard baked
€ Blended
Food Products made by using Margarine
Margarine is widely used all over the world on our daily diet, and is also used for cooking. It is used at home, in the restaurants, and also in the baking and confectionery industry. It is used in the making of sandwiches, salads, sauce of different kinds, in pastas, and it can also be consumed with plain bread. The demands have pushed the production of margarines and their blends, and you will see companies introducing so many new food products.
The Procedure for processing Margarine
Margarine manufacturing process is done in the following ways: refinement and processing.
Refinement is the way of extracting oil from the seed or beans, and processing is the way, where all the ingredients or the mixture is mixed together.
In the refinement process, the oil from the seeds or the beans is extracted and then neutralized. The process of neutralization is done for the removal of unsaturated fatty acid. After this process, the oil is first washed and then dried. Bleaching takes place after washing and drying of oil, so that all kinds of impurities are completely removed from it.
Filtration and modification of is oil done for the removal of any kind of taste and smell.
After the process of refinement is over, the processing of the margarine takes place. The refined and unsaturated oil is blended together, and smoothened into a fine texture.
To this mixture, different kinds of ingredients are added in order to enhance the taste and also to increase its nutritional value. After this, they are blended together at certain temperature before being pasteurized.
After the process of blending, it is stored to chill in the refrigerator, so that it solidifies. It is then packed and transported for import and export, and also to the supermarkets nearby.
The main ingredients used while making margarine are water and oil or fats. The percentage of water used is 20 and the percentage of oil or fats used is 80.
History about Making Margarine
In 1868, margarine was first invented. The reason for its invention was the scarcity of butter, because of continuous increase in the urban population and the growth of army prompts.
Margarine manufacturing process was introduced by a French chemist, and his name was Hippolyte Mege Mouries. Fat was used in the traditional way of preparing it, and it was made by mixing and cooling it simultaneously.
The margarine manufacturing process over the years has improved a lot. In 1940, it was possible to make margarine by using the SSHE (scraped surface heat exchanger). In the past, it was made in the open systems, with the help of chilling drums. Today, the chilling drums are still used, but it is used along with the process of crystallization.
Different kinds of Margarine
There are various kinds of margarine available today. They are easily available in your nearest market and they are as follows:
€ Traditional
€ Hard baked
€ Blended
Food Products made by using Margarine
Margarine is widely used all over the world on our daily diet, and is also used for cooking. It is used at home, in the restaurants, and also in the baking and confectionery industry. It is used in the making of sandwiches, salads, sauce of different kinds, in pastas, and it can also be consumed with plain bread. The demands have pushed the production of margarines and their blends, and you will see companies introducing so many new food products.
The Procedure for processing Margarine
Margarine manufacturing process is done in the following ways: refinement and processing.
Refinement is the way of extracting oil from the seed or beans, and processing is the way, where all the ingredients or the mixture is mixed together.
In the refinement process, the oil from the seeds or the beans is extracted and then neutralized. The process of neutralization is done for the removal of unsaturated fatty acid. After this process, the oil is first washed and then dried. Bleaching takes place after washing and drying of oil, so that all kinds of impurities are completely removed from it.
Filtration and modification of is oil done for the removal of any kind of taste and smell.
After the process of refinement is over, the processing of the margarine takes place. The refined and unsaturated oil is blended together, and smoothened into a fine texture.
To this mixture, different kinds of ingredients are added in order to enhance the taste and also to increase its nutritional value. After this, they are blended together at certain temperature before being pasteurized.
After the process of blending, it is stored to chill in the refrigerator, so that it solidifies. It is then packed and transported for import and export, and also to the supermarkets nearby.
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