Production of low trans-fat margarine by partial hydrogenation
When comparing with fresh palm oil, the hydrogenated oil contained fewer of this band by 88% (A 3003 of feed palm oil = 0.06 vs. A 3003 of hydrogenated oil =
Miskandar MAT SAHRI | retired MPOB researcher | food technology
Post-crystallisation is a hardening phenomenon in margarine and shortening after production. The choice of oils and fats, ... (OBC) of a palm oil-based shortening (melting point 40 C).
Production of low trans-fat margarine by partial hydrogenation
Production of low trans-fat margarine by partial hydrogenation of palm oil using nature-friendly and catalyst-free microwave plasma technique Author links open
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
Exceptional product quality Alfa Laval
High-quality margarine and shortening Alfa Laval Margarine plant systems This is Alfa Laval Alfa Laval is active in the areas of Energy, Marine, and Food & Water, offering its
Trans-fat-free production strategies for margarine
For optimum flavour release, it best to use fats that melt at approximately mouth temperature: around 35 C (95 F). In the old world, trans-fats fitted the bill perfectly. In the new one, the only economically feasible, readily available fat type is palm oil, fractions of palm oil, or interestified fat types ?but all lack comparable
Margarine plant systems Alfa Laval
Flexible, highly efficient production line for high-quality margarines and spreads. Modular plant that easily adapts to capacity requirements. Fully automatic, cost
The effect of cooling on crystallization and physico-chemical
In this study, four batches of puff pastry shortening were produced from palm oil blends containing 25% and 50% anhydrous milk fat (AMF) using a bench-top SSHE. The outlet temperature of...
Fractionated palm oils: emerging roles in the food industry
The public health debate about fats and human health has been ongoing for a long time. Specifically, the fat types commonly used in the food industry and the techniques used
The Recent Application Of Palm Stearin In Food Industry: A Review
The uses of palm stearin for the food industry include polysaccharide-based coating substitutes, margarine, shortening, cocoa butter replacers, lard replacers, and emulsion products. Palm...
