Good fats have a positive effect on our health. The vegetable oils used to make margarine includes soybean, rapeseed and sunflower oil which are high in good fats delivering omega 3 & 6 fatty acids. By mixing the different oils together, the fat composition of margarine is optimized. Margarine is a water-in-oil emulsion containing minimum of 80% fat and maximum of 16% water and about 4% additives. However, lipid oxidation causes quality deterioration during storage. To extend shelf-life of fatty foods, antioxidants have to be added. To know a suitable solution for your product, please select the below filter.
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