R E C I P E L I B R A RY

80% Table Margarine

Application
In general, table margarine is used as a spread on bread. However,
table margarine can be used for other domestic purposes such as
baking and frying applications.

Recipe

FAT P H A S E I N %

H Y D R O G E N AT E D V E G E TA B L E O I L M P 4 0 / 4 2 ° C 15.3

H Y D R O G E N AT E D V E G E TA B L E O I L M P 3 4 / 3 6 ° C 15.3

LIQU I D OI L 48.8

E M U LS I F I E R ( M O N O - A N D D I G LYC E R I D E ) 0.4

LECITH I N 0.2
When using a fat blend with a relatively low melting point the
above mentioned quick melt-down sensation in the mouth is
Normally flavor and color are added.
achieved. Skim-milk powder usually contributes with an improved
flavor release.
AQU E OU S PHAS E I N %

WAT E R 17. 9 Processing

S A LT 1.0 • All the ingredients for the aqueous phase are mixed into the
S K I M M I LK P OWD E R 1.0 water and heated under agitation in order to ensure complete
solubility of the ingredients. pH is adjusted.
K - S O R B AT E 0.1
• The ingredients for the fat phase are melted under agitation,
Recommended pH value 4-6 to be adjusted by means of citric typically the highest melting fats are added first and liquid oil
acid. last. The fat phase is then tempered to approximately 5-8°C
higher than the melting point of the fat phase.
S O L I D FAT C O N T E N T I N %
• Emulsifiers, which are mixed into liquid oil in the proportion 1:5,
are heated and melted at a temperature approx. 5-8°C higher
10 ° C 26.0
than the melting point of the emulsifiers, and added to the fat
20°C 13.0 phase.
30°C 3.0
• Flavor and colors are added according to solubility.
40°C 0.0
• The aqueous phase is added under agitation to the fat phase.
• The complete emulsion is pasteurized which typically involve
M E LT I N G P O I N T I N ° C
heating to 75-80°C for 15-20 sec. and cooling to 45-50°C or
5-8°C higher than the melting point of the fat phase.
A P P R OX I M AT E LY 28-30
• The emulsion is crystallized according to the flow diagram
below.
Characteristics
• Table margarine is stored at refrigerator temperature.
Homogenous and spreadable at refrigerator temperature, pleasant
flavor and mouth-feel, quick melt-down in the mouth are typical
characteristics.
80% Table Margarine

Typical Quality Deficiencies

We recommend the following changes in processing if the below
mentioned quality deficiencies occur during or after processing:

Too Hard at the Wrapping Machine Lumpy (Lumps of Different Sizes)

• Cool more intensively in the first cooling section and/or less
intensively in the last cooling section of the SSHE.
• Increase the rotation speed in the pin rotor machine.
• Ensure proper water circulation in the jacket of the pin rotor
machine.
• Increase rpm of agitator in the maturing tank and possible
maturing time.
Brittle
• As described above.
• Increase the total volume of kneading units, i.e. pin rotor
machine.
• Increase the rotation speed in the pin rotor machine.
• Ensure proper crystallization in the first cooling section of the
SSHE.
• Ensure proper water circulation in the jacket of the pin rotor
machine.
Greasy or Too Soft at the Filling or Wrapping Machine
• Decrease the rotation speed in the pin rotor machine and/or
decrease the residence time in the kneading unit(s).
• Cool less intensively in the first cooling section of the SSHE
and/or more intensively in the second cooling section of the
SSHE.

Oily Appearance or Too Shiny Surface

Grainy (Small Rice-Like Grains)
• Decrease the rotation speed in the pin rotor machine and/or
• Increase the remelt temperature of the return product.
decrease the residence time in the kneading unit(s).
• Ensure proper pasteurization profile.
• Cool less intensively in the first cooling section of the SSHE.

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Germany: P: +49 451 3709 0 F: +49 451 3709 311 E: gs.de.sales@spx.com

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SPX Corporation reserves the right to incorporate our latest design and material changes without notice or obligation. Design features, materials of construction and dimensional
data, as described in this bulletin, are provided for your information only and should not be relied upon unless confirmed in writing.
ISSUED 06/2012_A4_GB COPYRIGHT © 2012 SPX Corporation