Margarine is an emulsion of water-in-fat, resembling butter in appearance, character and composition. Small quantities of other ingredients, such as salt, flavors and emulsifiers, may be incorporated through either the fatty phase or the aqueous phase. The wide range in its natural solids content makes palm oil the most versatile raw material in margarine manufacture. Unlike liquid oils, palm oil can impart the solid content and the texture required for margarine without the need of hydrogenation which produces trans fatty acids. Agri Asia can tailor the product specifically for different requirement.
Shortening originated in the USA to substitute lard, which was extensively used in baking. The term ‘shortening’ derives from ‘short’ which means ‘tender’. Shortening is thus a tenderizer to impart a tender quality to baked products.
Shortening, Margarine & Specialty Fats Manufacturing Plant
Vegetable Ghee (Vanaspati)
Vegetable Ghee, the vegetable alternative to ghee, is an all-purpose cooking fat widely used in the Indian sub-continent and the Middle East. Demand for ghee has exceeded supply and its price has risen ever since. Hence the emergence of ghee substitute, vegetable ghee or vanaspati.
Vegetable Ghee Manufacturing Plant