Mayonnaise & Margarine

Presented by:
Manik Sermal (CH16518)
Nirbhay Aggarwal (CH16522)
Sachin Kumar (CH16525)
 History

Margarine 1813

Mayonnaise 1756
History of Margarine

• https://www.youtube.com/watch
?v=uAuz4CJdg_A
 General Definitions
⚫ Mayonnaise is an emulsified semisolid
food prepared from:
⚫ Vegetable Oil(s)
⚫ 1 or both Acidifying Ingredients
⚫ 1 or more Egg Yolk Containing Ingredients
⚫ 1 or more of the Optional Ingredients
⚫ Containsnot less than 65% by weight of
vegetable oil
 General Definitions
⚫ Margarine is the food in the plastic form or
liquid emulsion containing:
⚫ 1 or more edible fats and/or oils or mixtures of
these
⚫ 1 or more aqueous phase ingredients
⚫1 or more of the optional ingredients can be added to
the aqueous phase ingredients
⚫ Vitamin A in an amount not less than 15000
international units per pound
⚫ Contains not less than 80% fat as prescribed by the
“official methods of analytical chemists”
 Suppliers
⚫ Mayonnaise
⚫ Kraft
⚫ Unilever
⚫ Hellmann’s, Best Foods
⚫ Better Brands
⚫ Allen, Nugget
⚫ Shurfine
⚫ Shurfine, Shurfresh, Ultimate Choice, Price Saver
⚫ Private Label Companies
 Suppliers
⚫ Margarine
⚫ ConAgra Foods
⚫ Nabisco Tablespreads Company
⚫ Fleischmann’s, Parkay, Blue Bonnet, Touch of Butter, Chiffon,
Move Over Butter
⚫ Unilever Foods
⚫I Can’t Believe It’s Not Butter, Shedd’s Spread Country
Crock
⚫ ADM
⚫ Gold’N Flavor
⚫ Ventura
⚫ Saffola

⚫ Private Label Companies

 Basic Emulsion Theory
▪ Homogenous mixture of oil
and water stabilized by an
emulsifier
▪ Two classifications
▪ Macroemulsions-
thermodynamically unstable
▪ Microemulsions-
thermodynamically stable
▪ Interfacial tension
▪ Net interaction between
dispersed phase
▪ Addition of van der Waals
and electrostatic forces
 Emulsion Theory
▪ Emulsifiers
▪ Functionality direct result
of chemistry
▪ Consists of 2 parts
▪ Hydrocarbon chain –
lipophilic
▪ Polar group –
hydrophilic
▪ Three types of
emulsions
▪ Temporary
▪ Example: oil mixed with
vinegar
▪ Semi-Permanent
▪ Example: pourable
salad dressing
▪ Permanent
▪ Example: Mayonnaise
 Regular Mayonnaise
Formulation
▪ Addition pathway
▪ Vinegar mixed with emulsifiers
▪ Oil added slowly
▪ Stabilizers and Preservatives
▪ Spices and flavor agents
▪ Results in closely packed foam of oil droplets
▪ Emulsifiers used
▪ Lecithin, lipovitellin, livetin (all found in egg yolk)
▪ Lecithin also in soybean oil
▪ Major emulsifier: Lecithin
▪ Functional component: phospholipids
▪ Phospholipids
▪ Hydrophilic polar head
▪ Lipophilic portion consists of 2 lipophilic tails
 Regular Mayonnaise
Formulation
▪ Adsorption of lipoprotiens to O/W interface
▪ Diffusion of native protein molecules to interface
▪ Penetration of interface by these molecules
▪ Rearrangement of adsorbed molecules to state of
lowest free energy
▪ Ideal Emulsions
▪ Dispersed droplets account for maximum of 74%
volume
▪ Mayonnaise
▪ Dispersed phase accounts for 75% or more volume
 Low-Fat Mayonnaise Formulation
▪ Same basic addition pathway
▪ Other ingredients used to achieve low-fat
▪ Example: egg whites
▪ Interfacial chemistry problem
▪ Emulsifiers found in egg yolk not as abundant in
whites
▪ Emulsifiers
▪ Lecithin
▪ Added through addition of more soybean oil
▪ Fine mustard particles
 Margarine Formulation
• Thermodynamically unstable –
hydrophobic effects. Continuously
change toward equilibrium.
• Flocculation causes increase of
viscosity.
• Emulsifiers applied: monoglycerides,
lecithin.
• Emulsifiers prevent crystallization,
improve plasticity and creaming
texture and increase water holding
ability.
Analytical Methods for Determining
Colloidal Properties
• Rheology provides valuable
information for quality control,
storage ability, sensory
assessment of consistency,
knowledge for design of texture
and unit operation,
• Mayonnaise and margarine
show viscoelastic properties.
• Model developed to describe
the transient flow.
• Rheometrical studies of
mayonnaise has been shown to
be shearing thinning,
viscoelastic and thixotropic.
Margarine Process Flow Chart
 Equipment Necessary for
Processing
Mixing and Storage Tanks
Centrifugal Pumps
Plate or Tubular Heat Exchangers
Hot Water Sets
Holding Tube
Scraped Surface Heat Exchanger
Agitated Worker Unit
Quiescent Holding Unit
Extrusion Valves
Control System
Operational Concerns
GMPs
SOPs
Safety Apparel
• Boots
• Eyewear
• Lab coats
 What is fat?

 Fat is a nutrient essentially
made of triglycerides.
 It supplies energy and
makes it possible for other
nutrients to do their jobs.
 Consumption of excess fat
leads to high cholesterol and
obesity.
 10 most important
functions of fats in food

1. Appearance
2. Emulsion
3. Flavor
4. Heat Transfer
5. Melting point
6. Nutrition
7. Satiety
8. Shortening
9. Solubility
10. Texture
 Butter

 Butter is an water in oil
emulsion that is a highly
condensed form of fluid milk
obtained by churning.
 Used as a spread and an enricher.
 Its color ranges from yellow to
white.
 It melts just below
bodytemperature(32–35
°C)
 Chemical composition of
butter

 The fat content of butter ranges from 80% to 8
%
6
,
15% water and 5% milk solids.
 Butter also contains protein, calcium and
phosphorous (about 1.2%) and fat-soluble vitamins
A, D and E.
 What role does butter play in
food?

 Imparts a rich, luscious flavor
to food
 Acts as a shortening agent
 Carries the flavor
of foodeffortlessly
 Allows our body to digest
certain nutrients
Butter: The star of the desert
kitchen

 Creaming butter and sugar m es
k
a
cakes soft and fluffy.
 Adds lots of flavor especialyfor
butter cookies
 Makes crisp cookies, light shells,
flaky pastry.
 Margarine
a synthetic edible fat

 Margarine is made

frompartially hydrogenated or
refined plant oils which may
also contain a small amount of
milk.
 It was created as a
substitute for butter in the
1800’s.
 Water in fat emulsion.
 Mainly consists of trans faty
acids and some water.
What role does Margarine play in
food?

 It plays the same role as
butter but is supposed to be
healthier.
 It is softer than butter.
 Used as a spread or a fat
to
cook in.
 Difference between
margarine, lard and butter

Butter Margarine Lard
Butter is made  Margarine is  Lard is made
by highly made from from Pig fat and
concentrating hydrogenated is neutral in
cow’s milk or refined plant flavor.
and has a oils and water.
distinct flavor
when heated
 Comparison

Butter Margarine Lard

Obatined from milk by Obtained by partial Obtained from pig fat

churning hydrogenation of refined
oils. Used as a butter
substitute
Rich yellow colour due to Pale yellow due to added Colorless/white
carotene or annatto yellow dye
Gives rich flavour to food Less enriching Neutral flavor so ideal for
due to milk solids making all kinds of food

Healthy healthier IF the trans fats Healthiest because it has

are removed. no trans fats and only 40%
saturated fatty acids.
 When to use what

Butter Margarine Lard
Used to impart rich Can be used instead of Better for frying
flavor in dough and butter but results aren’t
batters and to make as good. work best in
crisp flaky pastries and recipes that use liquid
crusts. sugars along with
baking agents, solid fat
and emulsifying
ingredient such as eggs
or egg substitutes

For frosting, butter is The frosting wont set if Can be used but it has
the best as it will set. we use margarine. neutral flavour
The Scie nce o f Making
Margarine
IntroductIon
 Margarine - emulsion of water-in-fat.

 80% fat and about 16-18% aqueous phase.

 Other ingredients: salt, emulsifier,

preservatives, flavoring, coloring, sweeteners
and etc.

 Inthis presentation, product quality and

margarine manufacturing will be discuss.
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Product q u a l I t y
 spreadability

 firmness

 stability

 appearance attributes: yellow and glossy

 mouthfeel attributes: dissolvable, melting,
powdery, salt, sour, fatty

3
Basic steps involve in margarine
m a n u f a c t u re
 Formulating and preparation of oil blend
 Fat and milk phase preparation
 Emulsion preparation
 Emulsion Solidifying and Plasticity
Controlling
 Packaging

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F o r m u l a t i n g of oil b l e n d
 Blend of different fats and oils to achieve desired
characteristics and functionalities

 Oil and fats used : bulk oil, hydrogenated oils,

inesterified oils or their combinations.

 Can also be classified into categories such as soft oil,

semi- solid oil and har d fat

 Solid fat content and solid melting point can used to

determine the suitability of the blend
P r e p a r a t i o n of p h a s e

Fa t p h a s e
 Fats and oils mixed
in proper proportions
 Heated to above the
melting point
 Add in oil soluble
ingredients
Milk p h a s e
 Add in dried protein to
water
 Add in water soluble
ingredients
 Pasteurized and cooled
 EMULSION PREPARATION

 Water-in-oilemulsion
 Water in the emulsion is dispersed as droplets
and then kept from coalescing.
 Continuous agitation = form a coarse, but very
unstable emulsion.
 Continuous blending using proportioning pumps
or other metering devices.
Emulsion Solidifying a n d Plasticity
Controlling

12/02/13
 Afteremulsion preparation, emulsion is cooled in
5-10 seconds by ammonia refrigerant vaporizing
in the jackets of the heat exchangers.

 Scraped surface heat exchanger- for initial

cooling, supercooling ,induced nucleation and
crystallization formation

 Formationof small crystals when emulsion

supercooled a t 7-10ºC
Emulsion Solidifying a n d Plasticity
Controlling

12/02/13
 In the making of soft-tub margarine, they are
produced by mixing the mass in large agitated
crystallizer, and by 'working' the emulsion to
limited degree prevents fat crystal from growing
into firm network

 Oil formation, ma nner and degree of super-

cooling, 'working' the supercooled emulsion used
to control plasticity. Rapid supercooled and allow
emulsion to solidity without agitation lead to
firm texture
Packaging of margarine

 Packedin 10
different
form
Tempering margarine

5 º C to 7 º
C 11

 24 hours
Emergence of New Flavors to Drive Demand For Margarine
01 Global Margarine Market GrowthRate

The global margarine market

will grow at aCAGR of
almost
4% by 2021.

Technavio’s report identifies

the top three trends
positively impacting the
market during the forecast
period.

• Demand for trans-fat-free

margarine
• Incorporation of new
flavors in margarine
• Sustainable production
and manufacturing
practices
02 What’s Trending in the Market?

Demand for trans-fat-freemargarine

• Margarine with no trans fats helps in maintaining the heart
health by lowering cholesterol levels. It serves as a healthy
alternative to butter, which contains substantial amounts of
saturated fatty acids.

Incorporation of new flavors inmargarine

• Margarine Chocolate with chocolate flavor, Star Margarine GarlicFlavor,
COUNTRYCROCKPUMPKIN SPICEare some of the flavored margarine
products available in the market.

Sustainable production and manufacturingpractices

• Several margarine vendors, such as Unilever, are already working in
accordance with sustainable recommendations.
 03 Key Vendors Featured in this Report

• Bunge
• Conagra Brands
• DAIRY CREST
• NMGK GROUP
• Unilever

View Report
Competitive Landscape
With the increasing focus on health, vendors are coming up with healthy products for consumers. Vendors in the market have to
reformulate the existing products to meet health standards related to the quantity of ingredients used, food safety, sustainable
development, and quality. The market is also witnessing a demand for low-fat and trans-fat-free products as consumers are becoming
health conscious which is driving vendors to manufacture products based on changing consumerneeds.

4
Conclusions
• Product chemistry and
colloid properties are
important in reducing
production cost and to
meet the market
demands.
• Total sale in 2000 :
$1,292.8 million
(margarine), $747.45
million (mayonnaise)
• Regular mayonnaise
~$0.88/lb, low-fat
mayonnaise ~$1.42lb.
• Regular margarine ~
$1.30/lb, low
fat/cholesterol margarine
~ $2.00/lb.
• Flavor plays the biggest
role despite healthiness.
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