Bakery Shortening & Margarine

Margarine always tops the use of butter as margarine doesn’t contain any saturated fat. It is a blend of oils while butter comes from milk or cream from animals. Margarine is also better for heart health as there are almost zero chances of artery fat deposits as there is no saturated in the first place. The fight between butter and margarine goes a long way, however, today, trans-fat-free margarine is a choice of many consumers. It is coming out to be a better alternative to butter in the market. So, if you are planning to put forward a margarine plant, then it might yield some of the best profits today and in the future.

Margarine, the butter substitute, goes through a series of processing steps before making its way to our toast. First, vegetable oils are extracted and purified. Next, the oils undergo a process called hydrogenation, where they are combined with hydrogen gas to create a solid consistency. Then, emulsifiers, colourings, and flavours are added to improve the taste and texture. Finally, the mixture is packaged and ready to hit supermarket shelves. Just remember, while margarine may not be butter, it still deserves a little spread of love.