Oil and Margarine Industry

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Oil and Margarine Industry

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Oil and Margarine industry

The final product quality besdide oil and margarine's consumers’ health are the main concerns of related manufactures.

In order to supply manufacturers to achieve these goals, DorShimi Marjan Co has tried his best attempts to provide them by premium quality emulsifiers from the most prominent European companies.

Margarines:
The main role of emulsifiers in margarine production is to emulsify oil and water, ensuring that water droplets are finely dispersed in the oil phase resulting in a stable margarine. Small water droplets are also optimal from a microbiological perspective. In addition to stability, emulsifiers give margarine the required texture, plasticity and taste. Emulsifiers also enable fat reduction by ensuring low-fat margarine has the desired stability.
In frying margarine, emulsifiers prevent spattering during frying.
In whippable margarine or fillings, emulsifiers are added to improve creaming properties and optimise the whipping time.

Typically used emulsifiers are:

NON GMO Lecithin and hydrolyzed Lecithin(E322)
Distilled mono glycerides (DMG)(E471)
Citric acid esters of mono- and diglycerides of fatty acids (E472c) for frying margarine to prevent spattering.
Lactic acid esters of mono- and diglycerides of fatty acids (E472b) and polyglycerol esters of fatty acids (E475) for whippable products.
Polyglycerol polyricinoleate (E476) for low-fat products.
Crystallizers: new range of products specially designed to modify fat crystallizationand avoid oiling-out in frying margarine.

Shortenings:
The food industry often uses shortenings as a water-free alternative to margarine. In this application, emulsifiers are essential. Shortenings are sometimes used as emulsifier carriers to improve the quality of the final consumer products, such as cakes.

Typically used emulsifiers are: