Processing of Margarine

Full description of manufacturing processing of margarine is given in the file.

The document includes:
-Introduction of Margarine
-History
-Ingredients
-Role of Ingredients
-Manufacturing Process
-Flowline of Mayonnaise
-Packaging processes
-Advantages
-Disadvantages

1. TECHNOLOGY OF OILS & FATS PRESENTED BY: Maira Jabeen L1F18BSFT0021 PROCESSING OF MARGARINE

2. MARGARINE Butter Substitute Water in oil Emulsion Tiny Droplets of water in fat Less costly & Convenient Used as a table spread Obtained from Plant Source

3. HISTORY In year 1869 Oleomargarine Introduced by a French Chemist, Due to high cost of Butter. As it was obtained from beef tallow and a little amount of butter.

4. PRODUCTION PROCESS

5. Vegetable Oil Emulsifying Agent Pre-treated Water INGREDIENTS Salt

6. VEGETABLE OIL It is generally present in 80% proportion in end product. Commonly used oils are: Sunflower oil Olive oil Canola Oil etc.

7. EMULSYFYING AGENT It enables the water and oil to mix together uniformly. Most commonly used emulsifiers are: Lecithin Monoglycerides Diglycerides

8. SALT It is used for the following purposes: Flavor Development Natural Preservative Prevents Lipid Oxidation

9. WATER It is used for the following purposes: Acts as a Solvent Forms the base of Emulsion

10. PROCESSES INVOLVED Raw Material Preparatory Operations Hydrogenation Process Melting of Oils 01 02 04 05 06 07 Aqueous Phase Mixing Stage 08 Addition of Emulsifiers 03 Pre- Crystallization

11. RECEIVING OF RAW MATERIAL It acts as CCP1. Freshness and appropriate quality of the raw materials are inspected. Several Preparatory Operations are also applied.

12. PREPARATORY OPERATION Treatment with Caustic Soda Bleaching Process Pasteurization Process

13. HYDROGENATION PROCESS It takes place in the presence of hydrogen gas & metal catalyst. It maintains the require consistency of oil. It is an Exothermic Reaction.

14. DIAGRAMMATIC EXPRESSION

15. MELTING OF OILS Continuous agitation mechanism Temperature Range 60-70 degrees

16. PREPARATION OF AQUEOUS PHASE Mixing of all water soluble ingredients These have total weightage of 16% in end product

17. MIXING STAGE Mixing starts in emulsion tank All ingredients are added at this stage i.e. Water soluble ingredients Fat soluble ingredients

18. ADDITION OF EMULSIFIER Emulsifying agent is added Temperature range of 65-70 degrees Margarine gets into the semi liquid type of consistency

19. SIGNIFICANCE OF EMULSYFYING AGENT Forms s uccessful Emulsion Prevents oil from separating Acts as Preservative Increased Stability of product Improves texture of end product Extends Shelf life

20. PRE-CRYSTALIZATION PROCESS Action of rotating pins Cooling chamber mechanism with insulation jacket Crystallized fat is scrapped TEMPERATURE RANGE: 10-22 DEGREES SCRAPPER SPEED: 300-1000 RPM

21. DIAGRAMMATIC EXPRESSION

22. FILLING & PACKAGING Aseptic Packaging approach provides extended shelf life. Different packaging approaches Aluminum foil Plastic boxes Disposable box

23. ADVANTAGES It is plant based Suitable for Vegetarians Reduces LDL level Contains mono & unsaturated fats Low Cost product

24. DISADVANTAGES Increased Cholesterol Level Heart Related Diseases High amount of Trans fats It can lead towards Obesity Major Chances of High Blood Pressure

25. THANKYOU!