Introduction

 Oleomargarine (later shortened to ‘Margarine’) was invented and patented in 1869 by a French
Chemist, Hippolyte Mège-Mouriès,
 As a Result of a challenge by Emperor Napoleon III of France who offered a prize to anyone who
could produce a cheap butter alternative for use by the armed forces and lower classes.
 original process combined beef fat and skimmed milk
 In 1871, Henry W. Bradley of New York patented a process of creating Margarine that for the
first time utilised vegetable oil (mainly cottonseed oil) combined with animal fats
 The invention of partially hydrogenated vegetable oils also heralded the creation of the first
man-made fats to join our diet — Trans fatty acids or ‘Trans fats’.
 Trans Fat products and Margarines continued to grow in popularity for the next decade because
they were inexpensive and also act as a stable preservative

Margarine Manufacture

 can be made from a variety of animal fats and was once predominantly manufactured
from beef fat and called oleo-margarine
 margarine be at least 80% fat, derived from animal or vegetable oils, or sometimes a
blend of the two
 7-18.5% of the margarine is liquid, derived from either pasteurized skim milk, water, or
soybean protein fluid

An emulsion is a colloid of two or more immiscible liquids where one liquid contains a
dispersion of the other liquids. In other words, an emulsion is a special type of mixture
made by combining two liquids that normally don't mix.

Preparation
> The oil—safflower, corn, or soybean, among other types—is treated with a caustic soda
solution to remove unnecessary components known as free fatty acids. The oil is then washed
by mixing it with hot water, separating it, and leaving it to dry under a vacuum
> Whatever liquid is used in the manufacturing process—milk, water, or a soy-based
substance—it too must undergo preparatory measures. It also undergoes pasteurization to
remove impurities, and if dry milk powder is used, it must be checked for bacteria and other
contaminants.

Hydrogenation

 2 The oil is then hydrogenated to ensure the correct consistency for margarine production, a state referred
to as "plastic" or semi-solid. In this process, hydrogen gas is added to the oil under pressurized conditions.
Combining the ingredients
The continuous-flow process is the most commonly used method in the manufacture of
margarine. If milk is used as the liquid base, it is joined with salt and an emulsifying
agent in a chamber. The emulsifying agent ensures that the emulsification process—
chemically defined as a suspension of small globules of one liquid in a second liquid—
takes place. An emulsifier works by decreasing the surface tension between the oil
globules and the liquid mixture, thereby helping them form chemical bonds more easily.
The result is a substance that is neither wholly liquid nor wholly solid but rather a
combination of the two called semi-solid. Lecithin, a natural fat derived from egg yolk,
soybean, or corn, is one typical emulsification agent used in margarine manufacturing.

 3 In the initial step, the liquid, salt, and lecithin are mixed together into one tank opposite
another vat holding the oils and oil-soluble ingredients. In the continuous-flow process,
the contents of the two vats are fed on a timed basis into a third tank, typically called the
emulsification chamber. While the blending process is taking place, the equipment's
sensors and regulating devices keep the mixture's temperature near 100°F (38°C).

Pasteurization or pasteurisation is a process in which packaged and non-packaged

foods (such as milk and fruit juice) are treated with mild heat (<100 °C) to eliminate
pathogens and extend shelf-life. Theprocess is intended to reduce spoilage organisms
and eliminate vegetative bacteria but not bacterial spores.

Agitation
 4 Next, the margarine mixture is sent to a device called a Votator, the brand name for
the most commonly used apparatus in U.S. margarine manufacturing. It has been
standard equipment to the industry since the 1930s. In the Votator, the margarine
emulsion is cooled in what is referred to as Chamber A. Chamber A is divided into a trio
of tubes that successively decrease its temperature. Within two minutes the mixture has
reached 45-50°F (7-10°C). It is then pumped into a second vat called Chamber B. There
it is occasionally agitated but generally left to sit still and form its semi-solid state. If it
needs to be whipped or otherwise prepared for special consistency, the agitation is done
in Chamber B.