Margarine
Margarine products are designed for the manufacture of confectionery, culinary and bakery products. Increases volume, improves the porosity of flour confectionery and bakery products. Provides quality properties during baking, improves the shape and surface of finished products, extends the storage period of finished products fresh.
Margarine is a highly dispersed fat-water emulsion obtained by cooling and machining, which includes vegetable fats and oils, drinking water, salt, emulsifiers, food colors, flavors and other food additives.
Margarine 82%
Composed of sunflower oil partially hydrogenated refined deodorized and palm oil and its fractions refined bleached transesterified deodorized in variable proportions, drinking water, emulsifiers (E471, E433, soy lecithin), salt, preservative potassium sorbate (E202), antioxidants E320, E321, flavoring “Butter-cream”, acidity regulator citric acid, dye β-carotene.
Melting Point
30-36°С
Fat mass fraction
>82%
Solid Triacylglycerides
17-23%
Moisture & Volatile Substances
< 17.5%
Peroxide value
( ½ O mmol / kg)
5,0
Margarine 72%
Composed of Palm oil and its fractions refined bleached deodorized, refined bleached deodorized sunflower oil, drinking water, emulsifiers (E475 or E433, E471, E322), salt, preservative potassium sorbate (E202), citric acid (E330), butter-cream flavoring, dye β-carotene (E160a).
Melting Point
33-38°С
Fat mass fraction
> 72%
Solid Triacylglycerides
17-23%
Moisture & Volatile Substances
< 27.4%
Peroxide value
( ½ O mmol / kg)
5,0