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Manufacture industrial margarines

Manufacture industrial margarines

Butter is made from the butterfat of milk, whereas modern margarine is made mainly of refined vegetable oil and water. In some places in the United States, it is colloquially referred to as oleo , short for oleomargarine. Due to its versatility, margarine can be used as an ingredient in other food products, such as pastries, doughnuts, cakes and cookies. In , the German structural chemist Wilhelm Heinrich Heintz analyzed margaric acid as simply a combination of stearic acid and the previously unknown palmitic acid. Emperor Napoleon III of France offered a prize to anyone who could make a satisfactory butter alternative, suitable for use by the armed forces and the lower classes. In , he sold the patent to the Dutch company Jurgens , now part of Unilever.

VIDEO ON THE TOPIC: Margarine From Oil (1940-1949)

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Industrial Margarine Market To Reach USD 3.06 Billion By 2026 | Reports And Data

Page 1 Page 2 Page 3. It is widely used both as a spread and as a cooking fat. The word "margarine," like the food, is an invention. In the early s the young French chemist M. Chevreul discovered that fats are composed of fatty acids. In he named one of these "margaric acid" because it glistened with lustrous pearly drops that reminded him of the Greek word for pearl, margaron or margarites. In the late s when a fellow Frenchman Mege-Mouries developed a product resembling butter, he decided to call it margarine , because his product was composed largely of margaric acid.

He then added the prefix "oleo," a name for beef fat derived from the Latin oleum , meaning oil, which in turn derived from olea , meaning olive tree; beef fat in purified form olein or oleo oil?? In Europe the term "margarine" generally pronounced with a hard g, as MAR-guh-reen became the standard at a rather early date when?? Overview of World Margarine Production and Consumption.

Margarine was developed in Europe in and northern European countries have always had the world's largest per capita consumption. Until the late s individual northern European countries were also the world leaders in margarine production, as shown in Figure??.

Interestingly, France, the historic home of margarine, has never been a major manufacturer or consumer. From when the first national production statistics were recorded until about , the Netherlands was the world's leading margarine manufacturing country.

From until Germany took the lead, with the Netherlands, the United States, and Great Britain vying for the next three places. In about the US took the lead, which it has kept ever since, except from , when West Germany briefly regained the spot. The period of most rapid growth percentage growth in northern Europe admittedly on a relatively small production base was from the late s until the mids.

In the US the most rapid percentage growth was from to The USSR has shown rapid growth from into the s. Country by country per capita consumption figures, however, tell a completely different story. The top eleven countries in are shown in Figure??.

Note that the top eight countries are all from northern Europe. Note also that the US is next to last in per capita margarine consumption and last by far in total table spread consumption. US consumption of liquid vegetable oils, however, is relatively high. Note also that in seven of the eleven countries margarine consumption had passed that of butter by Riepma noted that at that time about one-sixth of the world's fat came from margarine and it was second only to butter in the ranking of solid fat foods.

In many of the world's countries, including southern Europe and East Asia, margarine is not widely used. Thus, worldwide, the margarine picture is a diverse one. Few of the world's foods have been subject to more legislative enactments, court decisions, and discriminatory legislation than margarine.

Most of this was prompted by political action on the part of powerful national dairy industries. To help provide a united front against these attacks?? Because the history of margarine is so bizarre and so interesting, it has been very well documented, in fact better than any other food described in this book. The best history of margarine in Europe and worldwide is Stuyvenberg's Margarine: An Economic, Social, and Scientific History, , published in under the direction of Unilever on the centennial of the invention of margarine.

Riepma, president of the National Association of Margarine Manufacturers. Other important historical contributions listed chronologically are Katherine Snodgrass' Margarine as a Butter Substitute , Stanford , W. Williams' Margarine , New York ref?? The Early Years In Europe after the s there were recurring shortages of butter and ensuing high prices, caused largely by expanding populations and increasingly affluent diets resulting from the burgeoning industrial revolution.

Because of these shortages, butter prices in Europe almost doubled between and This created strong pressures for the development of an alternative product. Margarine was invented in France, and there was good reason for this. Starting in the early s, French scientists, led by M. Chevreul , had emerged as the world's leading oil chemists. Their discoveries opened the modern era of oil chemistry.

Moreover, under the Napoleonic Wars, France's agricultural base had been weakened, so that oil shortages were worse in France than in most other countries. Political tensions with Prussia under Bismark were increasing, making the French government increasingly anxious about an adequate supply of fats for its army and working population should a Franco-Prussian war break out. For this reason the French government took advantage of the Paris World Exhibition in to sponsor a contest?? In response to this contest, margarine was invented by the French chemist, Hippolyte Mege-Mouries.

The official birthday is usually celebrated on 15 July, for on that day in Mege-Mouries applied for a French patent No.

On 2 July he applied for a British patent No. Mege-Mouries' invention was immediately put to practical use. After Mege-Mouries was awarded his prize in , he established a small margarine factory in Poissy, but production did not get underway until after the Franco-Prussian war of , in which France was defeated. In he sold his knowledge to the Dutch firm of Jurgens for 60, francs. There was no patent law in the Netherlands at that time. On 12 April a French regulation was passed permitting the sale of margarine, but it was not to be called butter.

That year Mege-Mouries began to sell his new product in Paris as "margarine" but it was generally sold abroad as "margarine butter. He assigned the Society his rights and they began large scale margarine production in That same year he was issued an American patent No. In and he also sold his British and Prussian patents to various buyers. Then he began work on other patents not related to margarine. Mege-Mouries died in relative obscurity in Mege-Mouries' original margarine was vastly different from today's product, for until it was made entirely of products of animal origin and until it contained no hydrogenated oils or fats.

The main ingredient was oleo oil derived from tallow beef fat. A little potassium carbonate and the stomachs of two sheep or pigs were added per ton. The pepsin from the stomachs enzymes were just then coming to be understood was supposed to break down the fat tissues, aiding in extraction of the fat. The liquid fat, which floated to the surface and was decanted off, was called "oleo stock" in English or premier jus in French. The resulting granular mass was wrapped in filter cloths and pressed hydraulically.

This liquid was called "oleo oil" in English, but "oleomargarine" in French. Note that at typical room temperature oleo oil would become a soft plastic semisolid, with much the same "melt in the mouth" consistency as butter at room temperature. To this was added gm of macerated fresh cow's udder, which was believed to contain an enzymelike substance that promoted formation of milk emulsion in cows.

The mixture was agitated at the body temperature of a cow for hours and the resulting emulsion was then handled by the butter making process. Ice cold water was added to the churn to solidify the emulsion. The mixture was finally salted and excess water was drained, then kneaded out. The plastic mass was pounded into barrels for sale as bulk margarine. A good butterlike flavor resulted, not from the intended enzymatic digestion, but from a bacterial fermentation and souring in the milk.

If the new product had not been tasty, the sophisticated French palate would not have accepted it so quickly Schwitzer It should be emphasized that, considering the state of the art at that time, Mege-Mouries's invention was an extraordinary development. For the first time, even though by accident, it established the principle of treating fats other than butterfat with milk to produce a flavor like that of butter. In the closing decades of the 19th century a number of improvements were made on the original Mege-Mouries process; these have been traced in some detail by Snodgrass The use of mammary tissues was abandoned when it was discovered by that a more pronounced butter flavor could be achieved by ripening or souring the milk before mixing it with the oleo oil.

In the use of pure cultures of Bacterium lactis acidis was introduced in the preparation of butter and soon applied to souring of the milk phase for margarine as well. Both types of souring added lactic acid, which lowered the pH of the margarine and greatly extended its shelf life without the use of preservatives. In the early days, the margarine was solidified by running the emulsion of milk and liquid fat in a slow stream into a vat of chilled water.

Improved methods of rapid chilling to give quick solidification of the fat in order to avoid the formation of large crystals and a grainy texture were introduced in the late s. By ?? The addition of egg yolk to margarine as an emulsifier for the oil and liquid milk phases was introduced in a patent of ref?? After the early s soy lecithin replaced the more expensive egg yolk and also served to prevent spattering when margarine was used for frying.

As early as the first vegetable oils started to be used in small quantities in margarine. Starting in the s, large quantities of oleo oil for margarine began to be imported to Europe from America; imports reached , tons by To offset this increase, after , tropical oils, especially the so-called "hard oils" such as coconut, palm kernel, and palm, came to be used increasingly. Although margarine was first produced in France, starting in the early s it also came to be produced in a number of other countries in northwestern Europe.

Paradoxically each of these were foremost producers and consumers of butter, namely the Netherlands, Denmark, and Germany. However it was precisely in these countries that large amounts of skim milk, a by-product of butter-making, were available.

And there was a growing demand for an alternative to butter among lower income groups. The first major development outside of France took place in the little village of Oss in the Netherlands, which in was the world's major butter exporting country and the center of Europe's most important butter wholesalers.

In the butter wholesale and export firm of Jurgens in Oss, realizing the importance of the margarine patent for improving the fat supply in Europe, purchased the patent from Mege-Mouries. After a few improvements in the process, the Jurgens family began margarine production. Shortly thereafter the firm of Van den Bergh, another major Dutch wholesaler and exporter, which had its headquarters in the same village as Jurgens, also took up margarine production. From these two small factories grew, in due time, the most powerful margarine manufacturing and fat processing company in the world--Unilever.

Industrial Margarine Market Worth 2.66 Billion USD by 2022

The market is driven by factors such as increasing consumption of margarine and changing tastes and preferences of consumers in developing markets. The bakery segment accounted for the largest share of the Industrial Margarine Market , by application, in On the basis of application, the bakery application accounted for the largest share of the Industrial Margarine Market in , followed by the confectionery industry. Bakery products such as cakes and pastries call for substitutes for butter and oil among consumers who demand low-fat and low-calorie food products.

New york, Nov. Margarine acts as an emulsifier in food products and provides organoleptic characteristics to the final product apart from increasing the shelf-life. This fosters the demand for industrial margarine in the baking industry.

Page 1 Page 2 Page 3. It is widely used both as a spread and as a cooking fat. The word "margarine," like the food, is an invention. In the early s the young French chemist M.

China industrial margarine

To view this statistic you need a Corporate Account, which includes the following benefits. Additional Information. Show source. Show sources information Show publisher information. Details on the methodology can be found here. Please visit here for more information on Statista market forecasts. Top 10 supermarket chains in Belgium , by shop floor area. Distribution of the market share of food retail stores Belgium , by store type.

Margarine filling machine

This filler is a part of margarine production line. Doselite volumetric filler Doselite our bestselling pneumatic dosing machines This pneumatic dosing machine allows you to precisely dose small or big quantities of product. The machine Also available in a 2 Head model, the Superfiller SR2.

We are leading supplier of laminating margarines and fats with high plasticity for viennoiserie, danish and puff pastry. We supply innovative and tailor-made margarines to all types of food producers in different sectors, from local producers to big multinationals.

The global industrial margarine market is anticipated to reach USD 2, This is primarily attributed to the increasing consumption of margarine, growing bakery and confectionery industry, and its low price. Margarines are foodstuffs that are used mainly for spreading, baking, and cooking processes.

How to successfully manufacture a low fat margarine spread with only 10% fat

United States Census of Manufactures, : Industry statistics. Volume II. Metal stamping and coating 34D1. Meat products 20A1.

Margarine : Is a spread used for spreading, baking, and cooking. Margarine is made mainly of hydrogenated or refined plant oils and water. While butter is made from fat from milk, margarine is made from plant oils and may also contain milk. In some locales it is colloquially referred to as "oleo", short for oleomargarine. Margarine, like butter , consists of water-in-fat emulsion, with tiny droplets of water dispersed uniformly throughout a fat phase which is in a stable crystalline form. Margarine can be used both for spreading and for baking and cooking.

Industry revenue of »manufacture of margarine and similar edible fats« in Belgium 2011-2023

It is a well known fact that consumers are requesting healthier foods with an increasingly lower fat content. This is also true for margarine spreads. This article explains how the emulsifier system works, but equally important it also explains how to get the correct processing conditions. Traditionally margarine, dairy and other spread producers have been cautious about developing and producing low fat spreads due to the problems it could generate in the production, such as an increased risk of unstable products and insecure production parameters. The fact is that there is an increasing focus on fat reduction from a nutrition point of view due to the increasing number of people with a BMI above 30 and the subsequent potential risk of coronary heart disease, diabetes etc. At the same time the total cost of raw materials for low fat spreads are lower than for normal margarines. Why not just leave out the spread and make a healthier sandwich?

Therefore, the cost of actual production is practically equal at the foreign and at our The imported oils used in our margarine industry are essential, and in the.

Production of margarine in Russia In , margarine output in Russia declined 8. In , volume of specialty fats production in Russia amounted to thousand tonnes. Refined palm oil output was at around thousand tonnes. Volumes of exports of margarines and specialty fats from Russia had been on the increase for several years, having reached However, said trend was reversed in , and

Review of the Russian Market for Margarine and Specialty Fats

It was believed that margaric acid was one of the three fatty acids which in combination formed animal fats. These days, the chains of fatty acids containing 17 carbon atoms present in animal fats are named margaric acid. After the Second World War mixtures of vegetable fats which would substitute butter made from animal fat started to be used.

Margarine is a butter substitute, the composition of which is controlled by law. In the UK, every g margarine must contain:. The raw materials for the manufacture of margarine are vegetable oils such as palm, sunflower, rape seed and soya bean oils.

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Когда Сьюзан закрывала последний файл, за стеклом Третьего узла мелькнула тень. Она быстро подняла глаза и увидела возвращающегося Грега Хейла.

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Стеклянный графин на верхней полке угрожающе подпрыгнул и звонко опустился на место.

Послание ничем не отличалось от многих других, которые он получал: правительственное учреждение просит его поработать переводчиком в течение нескольких часов сегодня утром. Странным показалось только одно: об этой организации Беккер никогда прежде не слышал. Беккер позвонил одному из своих коллег: - Тебе что-нибудь известно об Агентстве национальной безопасности. Это был не первый его звонок, но ответ оставался неизменным: - Ты имеешь в виду Совет национальной безопасности.

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