MOQ :
5 MT

Margarine

Multi-purpose margarine in semi-solid blocks. Engineered for clean dairy-style flavor, plasticity, and moisture management—delivering tender crumb, layered flake, and consistent mouthfeel across bakery, confectionery, and prepared foods.

Functions :
  • Flavoring

  • Texture improver

  • Moisture retention

  • Fat replacer

  • Shelf life extender

  • Dispersion agent

Download Margarine Catalog and TDS File :
Distributed in :
IBC
Custom
Sack
50 kg
10kg

Margarine Applications

Margarine is used in several instances across different industries such as :

Bakery
Confectionery
Processed Food
Processed Foods

Used Industries

You can read about the industries this product can be used in. Hover mouse to reveal the description.

Bakery

Industrial & Artisan Bakeries

Predictable plasticity, lift, and tenderness.

Confectionery & Coatings

Clean flavor with controlled melt behavior.

Prepared Foods

Moisture retention and resilient texture through processing.

Discover More

How It’s Made (process)

  1. Oil selection: Refined vegetable oils/fractions chosen for target flavor, stability, and solid-fat profile.

  2. Primary production: Emulsification of fat phase with water/serum, salt, and permitted emulsifiers for a stable W/O system.

  3. Crystallization: Rapid cooling and working to build fine β′ (beta-prime) crystals for plasticity and aeration.

  4. Forming & packing: Tempered, portioned into blocks, wrapped, and carton-packed for handling and storage.

  5. Standardization/QA: Fat %, moisture, salt, SFC curve, slip melting point, oxidation indices, and micro controls verified; COA issued.

Suggested Dosage

General: Use as the fat phase per formulation; trial recommended.

By application

  • Laminated pastry (on flour): 20–50% (laminating fat)

  • Cakes & muffins (on flour): 10–25%

  • Cookies/biscuits (on flour): 10–30%

  • Savory/processed foods (in formula): 3–15%

Fine β′ crystals give lift in lamination and a tender, short bite in cookies.

Table of Details

Title
Info
Form
Semi-solid blocks
Appearance
Pale cream; smooth, plastic

Balanced water phase helps retain moisture, extending perceived freshness.

Balanced water phase helps retain moisture, extending perceived freshness.

Fine β′ crystals give lift in lamination and a tender, short bite in cookies.

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