Margarine | Chemtradeasia
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Margarine

Margarine Margarine
IUPAC Name
Vegetable oil
HS Code
15171021
Formula
C18H32O2
Appearance
White to pale yellow solid
Cas No.
68956-68-3
Common Names
Vegetable oil, peanut oil, cottonseed oil, oil
Packaging
- 20 @ 850 kg wooden box, 17MT/20’ FCL
- 25 kg inner/outer plastic bags
- As per customer’s request
Category
  • Food
Sub Category
  • Color retainer
  • Emulsifiers
  • Preservatives
  • Stabilizer
  • Thickener

BRIEF OVERVIEW

Margarine is a spread used instead of butter. White butter is made out of milk and dairy products; margarine is produced from vegetable oil and water. It is used for flavouring, baking, and cooking and was first prepared in France. There are 3 types of margarine available – soft spreads, hard margarine for baking and margarines in bottles to cook. 100 grams of margarine contains 628 calories. It is highly rich in vitamin E and sodium. 

MANUFACTURING PROCESS

The margarine we buy in market is produced by emulsifying a blend of vegetable oils and fats, which is then subjected to fractionation and hydrogenation with milk for improved texture. Depending on its final fat content and its purpose, the level of water and the vegetable oils used vary slightly. 

FOOD INDUSTRY

Due to its versatility, margarine is used as an ingredient in other food products, such as pastries, doughnuts, and cookies. It is a cheap alternative for regular butter. There are certain margarine types that are purely from plants and not from animals, they are labelled as vegan or dairy-free. It is used as a leavening agent, as an emulsifier, as a thickener and as artificial coloring.

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