Abstract:
In the course of the past 50 years margarine
has been developing steadily into a nutrient fat
of high dietetic value that in many cases is even
preferable to butter. It is spreadable, an ernul-
,sion of certain oils and fats. For oil, soya oil, cotton-
seed oil, sunflower oil or peanut oil are the
main ingredients; cocoa fat, palmoil or palmkernel
fat the main fats. Apart from these vegetable
raw materials, high-value oils from mammals
or fish can also be used for the production.
