Preparation of Margarine and Low Fat Spreads

Margarine is a blend of around 80% vegetable oil or animal fat, and 20% water with added salt, flavorings, color, and preservatives. In many countries these proportions are controlled by legislation. Low fat spreads have similar ingredients, however the oil content can be as low as 20%. Gums and thickeners such as gelatin, alginates, and most commonly, caseinates are used to replace the viscosity and bulking effect of the fat and to ensure that a stable water-in-oil emulsion is formed. Blends of margarine/low fat spread and buttermilk, or other dairy ingredients e.g. milk powder and whey powder are increasingly common. These combine the taste of butter with low fat content and "spreadability" from the refrigerator. Using conventional mixers and agitators several difficulties can arise: * Additives designed to thicken the product tend to form agglomerates which agitators cannot easily break down. * Long processing times are often required to complete hydration. * Poor hydration may lead to unsatisfactory "mouthfeel", and an unstable product leading to storage problems once the product has been opened.