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Margarine oils, shortenings, and vanaspati
Author(s) -
Gander K. F.
Publication year - 1976
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/bf02605735
Subject(s) - refining (metallurgy) , flavor , quality (philosophy) , business , food science , chemistry , philosophy , epistemology
The technology of processes aimed at the production of margarine has, on the whole, not changed dramatically during the past 20 years. However, a great number of technological modifications for quality improvement and adaption to market requirements have been achieved. These include tailor‐made refining procedures for more flexible blend formulations, careful exclusion of oxygen in closed systems (for refining, dosing, emulsification, and cooling), and development of soft margarine, rich in linoleic acid and mostly packed in tubs. The processing of margarine is fully mechanized today and might be partly automated in the future. As for vanaspati, there have been hardly any changes on the processing side, which includes a slow crystallization phase that hardly lends itself to mechanization and automation. Like margarine, more flexible blend formulations have been made available, and improvements in flavor technology have been achieved. Shortening development has run completely parallel to margarine development.