MARGARINE used for baked goods (biscuits, cookies, cakes, breads, pastries, waffles, crackers), pan-fried foods, sauces,
MARGARINE
Description:
Multipurpose margarine with excellent melting point (ranging from 36°C to 52°C)
Soft and smooth texture for easy mixing. They are formulated for good aeration and creaming properties, with excellent plasticity.
Buttery flavor and aroma, yellow color
Premium all purpose margarine to ensure high volume, delicious mouth feel and homogeneity in bread, biscuits and other baked products.
Advantages:
Provides tenderness and improved texture in baked goods. Without it, dough will be tough when baked.
Improve mouth feel and flavor in baked goods
Cheaper substitute for butter but with same quality
Applications:
Food: baked goods (biscuits, cookies, cakes, breads, pastries, waffles, crackers), pan-fried foods, sauces,
Shelf life: 18 months in original packing
Trans fat-free, Hydrogenation-free, Cholesterol-free, GMO-free
|
Technical specification |
Specification |
Reference |
|
Free Fatty Acid (As Palmitic) (%)* |
0.25 max |
AOCS Ca 5a – 40 |
|
Colour (5.25" Lovibond Cell) |
Yellowish |
Visual |
|
Moisture & Impurities (%) |
16.0 max |
AOCS Ca 2b – 38 |
|
Solid Fat Content (by NMR) % N10 N20 N25 N30 N35 N40 |
50 – 58 26 – 34 14 – 22 8 – 15 5 – 9 5 max |
IUPAC 2.150 |
|
Slip Melting Point (°C) |
36 – 39 |
AOCS Cc 3 – 25 |
|
Trans–Isomers (%) |
0.065 max |
AOCS Ce 1e – 91 |
|
Taste |
Buttery |
Organoleptic |
|
Texture |
Smooth |
Organoleptic |
|
Technical specification |
Specification |
Reference |
|
Free Fatty Acid (As Palmitic) (%)* |
0.25 max |
AOCS Ca 5a – 40 |
|
Colour (5.25" Lovibond Cell) |
Yellowish |
Visual |
|
Moisture & Impurities (%) |
16.0 max |
AOCS Ca 2b – 38 |
|
Solid Fat Content (by NMR) % N10 N20 N25 N30 N35 N40 |
50 – 58 26 – 34 14 – 22 8 – 15 5 – 9 5 max |
IUPAC 2.150 |
|
Slip Melting Point (°C) |
36 – 39 |
AOCS Cc 3 – 25 |
|
Trans–Isomers (%) |
0.065 max |
AOCS Ce 1e – 91 |
|
Taste |
Buttery |
Organoleptic |
|
Texture |
Smooth |
Organoleptic |
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