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Margarine Formula

Views: 23     Author: www.sino-votator.com     Publish Time: 2021-08-26      Origin: www.sino-votator.com

1. 基料油 Basic oil


General base oil is composited by several liquid oil and solid fat.  It has a specific melting point and SFC.  


Base oil with β 'crystal habit is more suitable as a base oil.  Butter and 24℃ palm oil have β 'crystallization habit, and 52 ℃ palm oil will crystallize β' under suitable conditions.  


Base oil selection also takes into account cost and supply stability factors.

2. 乳化剂Emulsifying agent


It is well known that oil and water are insoluble, and our margarine is produced by oil and water as the main raw materials, the reason why the two can be well combined is caused by the emulsification of emulsifying agent.  Emulsifiers can also enhance the functionality of baked products.  It can adjust viscosity, foaming, enhance taste, emulsify oil, delay crystallization and so on.  


Commonly used emulsifiers are as follows:


Mono-diglycerides (glycerides monostearate) C-10  


Monoglycerides are widely used emulsifiers and are prepared by the reaction of glycerol and oil. Products are powdery, granular or paste, melting point: 65-70℃.  According to its purity, it can be divided into distilled monoglycerides (purity 40-50%) and undistilled monoglycerides (purity more than 90%).  Insoluble in water, soluble in oil (above 80℃).  Pay attention to seal storage.  

卵磷脂 Lecithin.


Soybean phospholipid is a by-product of soybean hydration and degumming, insoluble in water, with good oil solubility and emulsification, is a good natural emulsifier.  Lecithin is added to margarine or shortening to enhance stability, flavor, and prevent oil splashes during cooking. Storage should be shaded and sealed.  

格林斯顿PS201 Greinston PS201


High saturated mono - glycerin, prepared from vegetable oil.  The advantage is to prevent oil segregation from the product.  Melting point: 62℃.  

3. 抗氧化剂 Antioxidant


Oxidation is an important factor leading to the deterioration of the quality of margarine and shortening. To prevent oxidation, some antioxidants with high safety and remarkable effect can be added in addition to the selection of raw materials, processing methods, packaging and storage conditions.  The effect of antioxidant is related to the type of oil, degree of refining, FFA content, copper and iron ions, moisture, light, exposure to air and temperature.  Common antioxidants are as follows:  

BHA (丁基羟基茴香醚)

白色或微黄色蜡状结晶粉末,有特异的酚类臭味和刺激性气味,熔点5765℃,不溶于水,25℃油中溶解度3040%,热稳定性好,弱碱下不易被破坏,可用与培烤食品,抗菌能力强。BHA和其它抗氧化剂混合使用,或与增效剂柠檬酸并用,抗氧化效果更好。油脂中最大用量0.2g/Kg, 人造奶油中0.1g/Kg

White or light yellow waxy crystalline powder, with special phenolic odor and irritating odor, melting point 57-65℃, insoluble in water, 25℃ oil solubility 30-40%, good thermal stability, not easy to be destroyed under weak base, can be used with baking food, strong antibacterial ability.  BHA is more effective when used in combination with other antioxidants or with citric acid, a synergist.  The maximum amount of oil is 0.2g/Kg, and the maximum amount of margarine is 0.1g/Kg.  





White crystal or powder, tasteless, odorless, melting point 69.5-70.5℃, boiling point 265℃, insoluble in water, soluble 30% in 25℃ soybean oil, 20% in cotton oil, 40% in 40℃ lard, good thermal stability, sublimation, no BHA odor, low price, high toxicity relative to BHA, strong antioxidant capacity.  The maximum amount of oil is 0.2g/Kg, and the maximum amount of margarine is 0.1g/Kg. The ratio of BHT: BHA: citric acid = 2:2:1 is the best when used together with BHA and citric acid.  

增效剂---柠檬酸 Synergist -- citric acid


Synergism occurs when two or more antioxidants are used in combination or in combination with a synergist, which is often more effective than either antioxidant alone.  When phenolic antioxidant is used in vegetable oil, its antioxidant effect will be significantly increased if citric acid is added.  It is generally believed that citric acid can form chelates with trace metal ions (Cu2+, Fe3+) that promote oxidation reaction, thus passivating metal ions that promote oxidation.  The dosage of synergist is generally 1/4-1/2 of phenolic antioxidants.  

4. 防腐剂  Preservatives


Water in margarine, especially substances in the aqueous phase (e.g. whey powder), are particularly susceptible to microbial reproduction and growth.  Preservatives are substances that kill microorganisms or inhibit their reproduction.  



Salt is not only a flavoring agent but also an excellent preservative. Salt should be stored to prevent contamination and moisture.  

山梨酸钾 Potassium sorbate


Colorless or white scaly crystals or powder, odorless or slightly smelly, unstable in the air, can be oxidized color, hymoisture absorption, easily soluble in water, mold, yeast and good gas bacteria have inhibitory effect, is an acidic preservative, suitable for use in the range of PH 5-6.  Pay attention to moistureproof and seal when storing.  

脱氢乙酸钠:Sodium Dehydroacetate


It has a good inhibitory effect on mold, yeast and bacteria, and is widely used in beverage, food and feed processing industry to prolong its storage period and avoid mildew loss.  

5. 色素 pigment  

β-胡萝卜素 Beta-carotene 


Beta carotene is the ideal natural pigment, with low price, nutrition, color stability and other advantages.  Reddish purple to dark red crystalline powder, slightly heterosmelly, insoluble in water and glycerin, insoluble in ethanol, acetone, 240℃ in vegetable oil solubility 0.05-0.10%.  β -carotene is unstable to both light and oxygen and lightens in response to heavy metal ions such as Fe3+.  Storage should be placed in a cool place, and pay attention to shading, airtight.  

柠檬黄 Lemon Yellow


• Orange yellow powder, odorless, 0.1% aqueous solution is yellow, insoluble in oil, heat resistance, acid resistance, salt resistance are good, poor oxygen resistance, alkali resistance, red when alkali.  Storage precautions with carmine.  Flavor additive  

6. 风味添加剂 Flavor additive  

香精 Essence



Edible flavors are blended with a variety of safe flavors and thinners, which can be divided into oil-soluble and water-soluble categories.  Most of them exist in clear and transparent liquid, but oil soluble essence with refined vegetable oil as diluent will condense at low temperature.  All flavors have a certain volatility, storage should pay attention to be placed in the shade (10-30℃ is appropriate), and pay attention to sunscreen, moisture-proof, fire prevention.  Flavor unsealed, should not continue to store, best use up.  

Thermal volatile materials, pay attention to the use of time, and pay attention to make it evenly distributed in the material.  

乳脂/炼乳 Milk fat/condensed milk


Added to add nutrients and flavor to margarine.  Store in low temperature, cool and dry place  

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