Margarine

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.