Tag: Margarine production

In the early 20th century, the growing need for a cheaper alternative to solid animal fats like lard drove the food industry to develop a chemical solution. The process used to convert liquid vegetable oils into solid fats is called hydrogenation. This critical innovation transformed liquid oils into semi-solid and solid products, such as margarine and shortening, providing a versatile ingredient for baking and frying.

In the food industry, the shift away from harmful trans fats has spurred the adoption of alternative fat modification techniques like interesterification. What does interesterification mean? It refers to a process that rearranges the fatty acid components within and between triglyceride molecules in fats and oils. This crucial technique is used to alter the physical properties of fats for various food applications, such as improving the texture of baked goods and producing trans fat-free margarine.

Flora, a popular plant-based spread, starts with a simple blend of oils and water before undergoing a meticulous cooling and blending process. The manufacturing involves several key stages, including the extraction of oils from seeds, blending with natural ingredients like water and emulsifiers, and a controlled cooling process.