PRODUCTOS

MARGARINE

COMMODITY : MARGARINE – VEGETAL GHEE

Types of Margarine

  • The manufacturing process of margarine allows many types of margarine to be made by:
  • Varying the refined and hydrogenated fats and oils to be used so as to obtain margarines of different plásticity and melting points.

  • Adding if required the permitted 10% milk fat (by weight)
  • Adding salt if required.
  • Varying the quantity of water {máximum of 16%)
Slip Melting Point(°F) 100-108
Free Fatty Acid (% Max) 0.25
Moisture & Impurities (% Max) 0.16
lodine Valué (Wijs) 46-51
Color (5.25′ Lovibond Cell, Max) Yellowish
Peroxide Valué (meg/kg, max) A
Permitted Antioxidant (ppm.max) 200
Taste/Flavour 80
Fatty Acid Composition Limit Range Analysis Results
Lauric Acid (C12:0) max. 0.5 0,25
Myristic Acid (C14:0) 39.3-47.5 43,53
Palmitoleic Acid (C16:l) max. 0.6 0,21
Margaric Acid (C17:0) max. 0.2 0,07
Stearic Acid (C18:0) 3.5 – 6.0 3,98
Oleic Acid (C18:l) 36.0-44.0 40,21
Linoleic Acid (C18:2) 9-12 10,02
Linolenic Acid (C18:3) max. 0.5 0,17
Arachidic Acid (C20:0) max. 1.0 0,35
Gadoleic Acid (20:1) max. 0.4 0,2
Behenic Acid (C22:0) max. 0.2 0,03
Quality Characteristics Limit Range Analysis Results
Matter volatile at 105°C, max %(w/w) 0,1 0.02
Insoluble impurities, max %(w/w) 0.05 0.01
Soap content, max %(w/w) 0.005 0
Mercury (Hg), max (mg/kg) 0,1 None
Iron (Fe), max (mg/kg) 0,1 <0.01
Copper (Cu), max (mg/kg) 0,1 <0.01
Arsenic (Ar), max (mg/kg) 0,1 None
Lead (Sn), max (mg/kg) 0.1
Peroxide valué, max (mEq 02/kg) 10 0
Acid valué For non crude oil, max (m/m) 0,6 0,06
Producto Presentación Unidades x caja Peso x Caja kg
Margarina 500 gr Topper 24 12
Margarina 1 kg Topper 12 12
Margarina 3 kg Topper 8 24
Margarina 125 gr Barra 64 8
Margarina 250 gr Barra 32 8
Margarina 170 gr Bolsa Plástica 24 4,08
Margarina 340 gr Bolsa Plástica 24 8,16
Margarina 510 gr Bolsa Plástica 24 12,24