In order to fulfil the constraints for a certain food application,
it can be necessary to use a mixture of various fat components.
Not only straight oils and fats, but also fractions, partially hardened
components or interesterified mixtures.
A pastry margarine for application at 20°C can consist of e.g.:
- Liquid oil (like BO or RP),
- partially hardened Palmoil (PO44)
- fully hardened Palmoil (PO58)
Depending on the price of these components the ratio can change,
as long as it fulfils the required consistency at application temperature
In the past, margarines consist of fats with high levels of trans
fatty acids (from high levels of partially hardened fat). Especially
in Europe the “trans” level in the margarines have been
reduced considerably. Partially hardened components were replaced
by fractions of fat (e.g. palmstearine) and interesterified mixtures
of various components without trans fatty acids. Also in margarines
for bakery and other applications the trans level have been reduced
For more detail see reduction of trans
Knowledge about the possibilities of oil modification techniques
is crucial for optimisation of the fat.
Specialised companies have linear programming tools to optimise
the fat blend on required constraints and price.
consultant built up a large experience in blend flexibility
(optimal quality for the lowest costs), which can also be helpful
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