INFORMATION ABOUT MARGARINES:
Vegatble fats, margarines and their effects on health
Why vegetable margarines?
play an important role in healthy human nutrition. Vegetable margarines
are produced from vegetable fats and oils like soybean, sunflowerseed,
cottonseed and palm oils. Thats why these fats are rich of unsaturated and
polyunsaturated fatty acids and contain 0 (zero) cholesterol. Unsaturated
fatty acids decrease bad cholesterol (LDL) and increase good (HDL) one and
thus helps you to avoid from coroner and cardiovascular diseases.
Saturated fats, like butter, increase cholesterol level in blood and
increase risk of cardiovascular disease. Beside unsaturated fatty acids
margarines are good source of vitamines A, D and E.
The role of margarines
in healthy nutrition
Most of margarine
consumers don’t understand the importance of margarines in human diet.
There are little amounts of saturated fat in it. Especially table
margarines are rich sources of unsaturated and polyunsaturated fatty acids.
The fats must be consumed accourding to daily diet in balance. In case of
getting 30% of energy from them it can be advised to take equal, 10% ratio
of saturated, unsaturated and polyunsaturated fats. The daily intake of
fats for adult man is 90 grams and for woman is minimum 65 grams. The
daily intake of fats is higher for children and they take 50% of daily
energy from such fatty foods like margarines and milk.
Margarines are rich
of unsaturated fats and vitamines. They are enriched with Vitamin A which
is growth factor and keeps eyes healthy. In case of vitamin D margarines
are more rich sources than butter. Vitamin D increases calcium ratio in
organism so it play an important role helath of teeth and bones
cardiovascular sourced deaths take one of first place between human deaths
in industrial and developing countries. WHO and other authorized
organizations advise intake of more unsaturated fats than saturated ones.
It is a fact that consumption of margarine instead of butter decreased
ratio of cardiovascular diseases in different countries. CANYAG
margarine will help you to prevent your heart from desease.
The daily margarine intake is also important for growing children.
Continuous intake of margarine helps them to take useful nutrients for
their growth. ERYAG pays an attention to children growth and enriches
CANYAG with vitamines and useful fats.
of vitamines of Canyag for health
ratios of foods is different and usually some of them may contain higher
amounts of vitamins and but lower one of others.
Margarines became a rich
source of vitamines since they are elements of diet. Producers must add
vitamins A and D to margarine accourding to Turkish Margarine Standard (TS
2812). The intake of vitamines soluble in oil with fat provides more
efficient usage of them in organism. The ratios of vitamines A and D in
Canyag is accourding to Turkish Margarine Standard.
Margarine is w/o emulsion type product and consist of vegetable fat, milk,
water and other additivities. It is possible to produce different purpose
margarin with various fat ratios (40%, 60%, 70% and 82%), fat compositions
and production ways.
Margarines are produced from 100% vegetable fats like sunflower, soybean,
cottonseed and palm oils.
production margarines begins from refining of fats.
Refining is 3-stage operation which consist of
purification of fat from free fatty acids and other impurities
purification of fat from colour pigments
- purification of fat from indesirable falvours
STAGES OF MARGARINE PRODUCTION
production of margarine is consist of stages written below:
-Preparation of fat and water phases
-Preparation of emulsion
-Cooling, crystallization and mixing
Preparation of fat and water phases
The water phase contains:
-milk, milk powder, whey powder
-Acidity regulator (citric acid)
The fat phase contains:
-colourising agent (beta caroten)
-Vitamines (A & D)
2- PREPARATION OF EMULSION
and water phases are mixing homogeneously accourding to desirable water
COOLING, CRYSTALLIZATION, KNEADING AND PACKING
Prepared w/o emulsion then goes to crystallization unit. This operaiton is
making in modern continuosly working crystallizators called margarin
production unit (MPU) or Votator.
are cooled by themselves then sandy, non homogeneous structures becomes
because of formation saturated triglycerides and non-homogeneous mass
formation following it. The aim of cooling and crystallization is to
obtain the fat with suitable appearance, stability and structure function.
So it is not enough just to cool the fat. During homogenization the water
phase is distributed in fat homogeneously and the size of its globullars
Despite at appearance of fats as homogeneous structure in microscopic
observation it can be seemed that there are cristalls penetrated to each
other and liquid fat between them. When the forced is applied to the fat
there are motion of crystalls to one another. Thus this mass had butter-like
obtain this specification:
-Solid and liquid phases must be distributed homogeneously in each other
to keep the mass stable.
must be certain ratio between two phases
being crystallized after cooling and this operation continues till the
final cristal form.
carried out in MPU and these operations are irreversible. After final
crystallization if the fat is melted and crystallized the lower cristall
types are fomed. The crystal type determines specification of structure.
Cooling cylinders are used in emulsion cooling and crystallization and
amonium or freon are usedas coolers.
emulsion is pumped to cooling cylinders by high pressure pumps. Then the
emulsion is quickly cooled on cylinders surface and crystallizes.
Crystallized emulsion is scraped by high speed rotating knives. This
proses is carried in several steps. At the last stage the product passes
the resting tube where homogeneous structures is fixed and finally is
filled in package.
storage and distribution of products must be carried at temperature which
is lower than the applicaiton temperature to keep quality at the highest
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There are 3 classes of margarines accourding to TS 2812 Margarine
They are also classified to salty and non salty types upon their salt