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Margarine
Margarines were originally developed in 1869 as an alternative to butter, which was in short supply and expensive. The first margarines were made from animal fats, but today most margarine is formulated with vegetable oils. The product range now includes table margarines, bakery margarines, specialized puff pastry margarine, and has recently been extended to various "low calorie" spreads, which essentially contain much higher levels of water and lower levels of fat than those legally required in margarine.
Table margarines fall into two main types, packet margarines which are designed to be spreadable at ambient temperature, and tub margarines which are spreadable on removal from the refrigerator, at a temperature of 5-10¢XC. Typically solid fat content curves for the two types are illustrated in chart 2, which shows the much lower solid fat content required in the tub margarine.
When packet margarines are intended for use in a tropical climate, with ambient temperatures around 30¢XC, higher solids contents than those indicated in Chart 2 are required to avoid melting.
With the availability of hydrogenated oils of various grades, there is a large choice of ingredients for blends with the desired solids content profiles. Individual manufacturers will usually base their choice on local availability and on price, as well as the technical consideration of a fine crystal structure to give the required spreadable character.
Palm oil and palm kernel oil are highly suitable components of margarines of the various types described, and numerous formulas have been published in the technical literature.
The following advantages can be listed for palm oil:
- It provides the required solid fat content with little or no hydrogenation.
- It ensures the stable beta prime crystalline form necessary for a fine structure.
- It is readily available worldwide at very competitive prices.
Palm kernel oil contains short and medium chain length glycerides similar to those present in butterfat, and therefore helps to give the right mouth feel and melting characteristics. This effect is particularly marked when it is used in combination with palm oil, because a lower melting eutectic is formed.
The professional baker often prefers to use margarine in the production of cakes instead of a (100% fat) shortening. Margarines usually have added color and flavor, which contribute to the end product, and are therefore particularly suited to use in butter cream fillings.
Bakery margarines are formulated to a higher solids content than table margarines to ensure good baking properties.
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