Margarine Application In Food Industry
Margarine is a kind of emulsified fat product made from vegetable oil or animal fat through hydrogenation or transesterification process. It is widely used in food processing and cooking because of its low price, diverse flavor and strong plasticity. The following are the main application areas of margarine:
1. Baking industry
• Making pastry: Margarine has good plasticity and malleability, and can make well-layered pastry, such as Danish pastry, puff pastry, etc.
• Cake and bread: Used for cake batter and bread preparation, providing a soft taste and creamy flavor.
• Cookies and pies: Used to increase the crispness of cookies and the crispness of pie crust.
2. Food and beverage cooking
• Fried food: Margarine has a high heat resistance, suitable for frying food, such as pancakes, fried eggs, etc.
• Seasoning and cooking: Used as a seasoning oil to enhance the creamy flavor of food, such as stir-frying and making sauces.
3. Snacks and ready meals
• Filling: A creamy filling used to make sandwich cookies or cakes, giving it a smooth texture.
• Chocolate and confectionery: As an emulsifying ingredient in chocolate substitute fats or confectionery to improve stability.
4. Dairy alternatives
Butter substitutes: Margarine is often used in place of butter in home cooking for spreading bread or making buttery pastries.
• Health enhancements: A low-cholesterol version of margarine is promoted as a healthy alternative to butter.
5. Industrial food processing
• Fast food: used for frying fast food products such as French fries and fried chicken.
• Frozen foods: Margarine maintains good physical properties in a frozen environment and is suitable for frozen pizza, frozen snacks and other foods.
Precautions for use:
• Health concerns: Traditional margarine contains trans fatty acids, which pose potential risks to cardiovascular health. Modern process improvements have reduced or eliminated trans fats in some margarines.
• Storage conditions: Margarine should be stored away from light to prevent oxidation resulting in quality degradation.
Because of its versatility and economy, margarine has become one of the important raw materials in the food industry.
Post time: Dec-30-2024