Fats and Oils for Margarine Production

For the selection of suitable oils and fats the following criteria are particularly decisive:

The liquid parts of margarine provide the smooth consistency; this permits the margarine to be spreadable directly out of the refrigerator.

Especially the liquid parts are responsible for the healthy nature of margarine! Oils like rapeseed oil and sunflower oil are quite common in margarine production. They are high in valuable mono- and poly-unsaturated fatty-acids.

The liquid parts of margarine provide the smooth consistency