Margarine is a well-known substitute product for butter. It is used as a spread on bread, for example, or as a flavor ingredient in cooking.
Control over fat and oil ratio in margarine processing
Production of margarine consists of two main stages: a fat phase and a water phase. Later salt and emulsifiers might be added. In water phase, milk proteins, salt, preservatives and other water-soluble ingredients are mixed. The fat phase includes fat-soluble ingredients such as fat-soluble flavors, vitamins as well as emulsifiers and carotenes. Next, the phases are mixed together. The product is then cooled and moved to packaging.
Download the application note to learn the details of how Vaisala K-PATENTS® Sanitary Refractometer Refractive Index measurement is used to accurately determine the correct fat and oil proportion in the fat phase. This measurement assures that:
Download our application note in PDF by filling in the form.
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