Margarine Processing

Margarine is one of the world’s most commonly used processed foods. We put it on pancakes, breads, baked potatoes, grilled steaks and popcorn. Margarine is used on foods, or in baking to enhance flavor, texture, or consistency. Yet few people understand how margarine is made.

The making of margarine

Margarine process starts with a source. Margarine is made from the fats and oils of animals and vegetables. Some of the most common oils that serve as an ingredient in margarine are palm oil, olive oil, canola oil, and other vegetable oils. A margarine processor extracts oils from seeds and beans through a crushing process. From there, the oil is refined. Then all non-attached fatty acids are removed and only ones that bond together remain. The processor cleans, dehydrates, bleaches and removes the odor from the remaining oil. These processes are the first step in creating the even consistency that margarine possesses. The odor removal is one of the most fascinating parts of margarine manufacturing because steam is blown through the oil and then sucked out by a vacuum . The result is an oil that lacks color, odor and taste. This is the point at which the vegetable-based oil either becomes vegetable oil, or the shiny margarine product that is used so often as a butter replacement.

Margarine, the process

Like baking a cake, the vegetable oil is mixed with other oils to create a smooth, creamy texture that spreads on bread. It’s the texture that makes margarine so easy to use. Nothing has the smooth and creamy look of margarine, but also the solidity. Once the oil achieves the right texture, the nutrients are added. Margarine is rich in vitamins that are added to foster heart health. In addition to the nutrients, colors and flavors are added to give margarine the appearance we’re accustomed to. Another ingredient called an emulsifier is added to help the oil bond with a water mixture created on the side. The water mixture contains whey, brine and certain powders.

Margarine: the blend

Processing is he next step in creating the common margarine used in most households. The margarine is blended at approximately 120 degrees Fahrenheit and then pasteurized at the high heat of 179 degree Fahrenheit. At this point margarine is an oily liquid, as if we’d left it out of the fridge for several days or put in a microwave. To create the solid texture that spreads easily, the margarine is chilled and whipped. The whipping process gives the top of margarine that stream of circles that get smaller and smaller as it reaches the core. Sometimes this look is duplicated by machine, in order to maintain perfectly consistent tubs or sticks of margarine when preparing them for sale.

Margarine: the finale

Margarine process isn’t finished until it’s chilled in your grocer’s refrigerator. After that, it is sold to the consumer. Margarine is widely recognized to be a cheaper alternative to butter, that easier to spread, store, and cook with.