Utilization of palm oil and palm products in shortenings
Palm oil and palm products have become important raw materials
Margarine plant systems | Alfa Laval
The margarine production process consists of five sections: the oil phase with emulsifier preparation, the water phase, the emulsion preparation, pasteurization and crystallization. Any excess production is returned via a continuous rework unit to the emulsion tank. Oil phase and emulsifier preparation in margarine production
Palm oil in margarines and shortenings SpringerLink
Palm oil has become used increasingly as a raw material in soaps, edible fat-based
Palm oil processing and production process | Alfa Laval
Alfa Laval has worked alongside palm oil producers since the earliest days of the industry. More than 50 years?experience has gone into smart palm oil processing solutions for the entire supply chain ?milling, POME management, refining and more. Our complete range helps you increase yield while meeting increasingly strict environmental
Production of low trans-fat margarine by partial hydrogenation
A 2.45 GHz microwave (MW) plasma furnished with a negative high
Fractionated palm oils: emerging roles in the food industry
Palm oil fractions, which have some pros and cons, are used in edible oils, such as margarine/shortening, as well as bread and cake-like pastry production. Since the fatty acid composition of palm oil, palm kernel oil, and their fractions is different, each type of oil needs to be evaluated separately with regards to their CVD effects and food
Shortening General Information SPX FLOW
In some cases where the shortening oil blend includes very slowly crystallizing oils (f.
Crystallization Technology - SPX FLOW
Liquid oils are considered to be completely interchangeable as components of margarine and shortening blends due to the modern refining processes. Fat modification processes, such as fractionation, hydrogenation, and interesterification enable a high degree of interchangeablity among fats.
Q&As about the Alfa Laval Margarine Plant Systems
Yes, it is possible produce margarine with water content 18% without using a preservative. However, it is important to ensure that: the quality of the water is sufficiently high. that no proteins are used. an emulsion
Shortening - General Information - SPX FLOW
In some cases where the shortening oil blend includes very slowly crystallizing oils (f. ex. palm oil) it can be necessary to store the produced product in a storage room with a temperature of approx. 25 C for a period of max. 48 hours. The tempering is necessary to ensure the stability of the 尾?crystal structure. The
