Table Margarine Production Line

Table Margarine Production Line

A completed set of table margarine production line involves a series of processes to manufacture margarine, a butter substitute made from vegetable oils, water, emulsifiers, and other ingredients. Below is an outline of a typical table margarine production line:

Main Equipment of Table Margarine Production Line

1. Ingredient Preparation

• Oils & Fats Blending: Vegetable oils (palm, soybean, sunflower, etc.) are refined, bleached, and deodorized (RBD) before blending to achieve the desired fat composition.
• Aqueous Phase Preparation: Water, salt, preservatives, and milk proteins (if used) are mixed separately.
• Emulsifiers & Additives: Lecithin, mono- and diglycerides, vitamins (A, D), colorants (beta-carotene), and flavors are added.

2. Emulsification

• The oil and water phases are combined in an emulsification tank under high shear mixing to form a stable emulsion.
• Temperature control is critical (typically 50–60°C) to ensure proper mixing without fat crystallization.

3. Pasteurization (Optional)

• The emulsion may be pasteurized (heated to 70–80°C) to kill microorganisms, especially in products containing milk components.

4. Cooling & Crystallization (Votator Process)

The margarine undergoes rapid cooling and texturization in a scraped surface heat exchanger (SSHE), also called a votator:

• A Unit (Cooling): The emulsion is supercooled to 5–10°C, initiating fat crystallization.
• B Unit (Kneading): The partially crystallized mix is worked in a pin stirrer to ensure smooth texture and proper plasticity.

5. Tempering & Resting

• The margarine is held in a resting tube or tempering unit to stabilize the crystal structure (β’ crystals preferred for smoothness).
• For tub margarine, softer consistency is maintained, while block margarine requires harder fat structuring.

6. Packaging

Tub Margarine: Filled into plastic containers.

Block Margarine: Extruded, cut, and wrapped in parchment or foil.

Industrial Margarine: Packed in bulk (25 kg pails, drums, or totes).

7. Storage & Distribution (cold room)

• Kept at controlled temperatures (5–15°C) to maintain texture.
• Avoid temperature fluctuations to prevent graininess or oil separation.

Key Equipment in a Table Margarine Production Line

1. Oil Blending Tank
2. Emulsification Mixer
3. High-Shear Homogenizer
4. Plate Heat Exchanger (Pasteurization)
5. Scraped Surface Heat Exchanger (Votator)
6. Pin worker (C Unit for Kneading)
7. Tempering Unit
8. Filling & Packaging Machines

Types of Margarine Produced by table margarine production line

• Table Margarine (for direct consumption)
• Industrial Margarine (for baking, pastry, frying)
• Low-Fat/Cholesterol-Free Margarine (with modified oil blends)
• Plant-Based/Vegan Margarine (no dairy components)