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Title: I l lustrate the manufacturing of margarine industrially. Provide the advantages and disadvantages of butter and margarine Name: SHAI GIA BOO (00019063) Prepared for: Dr. Chong Mei Yoke

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Butter and cholesterol: What you need to know

Kenali Jenis-jenis Butter Yang Sesuai Diguna Untuk 'Membaking'. Jangan  Tengok Harga Saja - Vanilla Kismis

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Viscosity of Butter and Margarine - Can-Am Instruments

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Oil extracted from soy- bean, corn, cotton seed. When reached to 70  ºC, Lecithin, monoglycerides, diglycerides are added.

S alt, milk protein, stabilizer, sugar, preservatives & water-soluble flavour. Heated to above 45 ºC.

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Inhibits the growth of microorganism. Occur at  80°C and 85°C.

Scraped surface heat exchanger (SSHE). Cooled by ammonia

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Butter and margarine packing | Lekkerkerker

Butter filling, forming and wrapping machine - YouTube

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Advantages Butter Margarine Natural  Rich in vitamin A Contain lauric acid Low saturated fat Cholesterol free High level of monounsaturated and polyunsaturated fats. Disadvantages High saturated fat High cholesterol Contain trans fat Increase risk of cardiovascular diseases

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Butter is more healthier than margarine. Both butter and margarine contains its pros & cons.

EB 3108 GENERAL CHEMISTRY