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Margarine is an emulsion of vegetable fats and water. It is designed to mimic the functional properties of dairy butter.
Margarine is a versatile baking fat characterized by its consistent texture and cost-effective energy delivery. It is used as a foundational ingredient in large-scale baking to improve crumb structure and provide essential lipids.
| Description | Value |
|---|---|
| Fat content | 80% |
| Moisture | 16.5% |
| Salt | 1.5% |
| Vitamin A | 2000 IU/100g |
| Vitamin D3 | 200 IU/100g |
| Melting point | 34–36°C |
Full specification ranges are available in the technical datasheet.
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