The solid phase of margarine – the so-called hardstock – is the deciding factor for structure and consistency. Blends or interestified fats consisting of naturally solid fats - like palm oil and coconut oil - are frequently found. The use of hydrogenated oils like rapeseed oil or sunflower oil is common as well. However, the content of the undesirable trans-fatty acids has to be considered.
Raw materials and the ratio of blending depend on the application areas of the margarine: margarines for baking, for puff-pastry and consumer margarines have to fulfil different tasks. That’s why they differ distinctively from each other concerning consistency, melting behaviour and aeration properties.
We are happy to support you in your selection of suitable fats and oils for your product and applications. Don’t hesitate to ask for individual solutions!