EB 3108 GENERAL CHEMISTRY
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
Butter and cholesterol: What you need to know
B.PTTER BUTTER B!TTER
Fermented milk, cream, salt, water
Cooking, baking, source making
Kenali Jenis-jenis Butter Yang Sesuai Diguna Untuk 'Membaking'. Jangan Tengok Harga Saja - Vanilla Kismis
What is butter?
01 02 03
What is margarine?
Viscosity of Butter and Margarine - Can-Am Instruments
Water, vegetable oil, emulsifier
Soften than butter, yellowish
Manufacturing processes of margarine
Oil phase & Water phase
Packing, Filling & Remelting
Oil phase & water phase
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.
Mixing of oil phase & water phase
Make emulsion very fine, narrow, tight
Inhibits the growth of microorganism. Occur at 80°C and 85°C.
Scraped surface heat exchanger (SSHE). Cooled by ammonia
Packing, Filling & Remelting Processes
Butter and margarine packing | Lekkerkerker
Butter filling, forming and wrapping machine - YouTube
Margarine machines | Lekkerkerker
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
Butter is more healthier than margarine. Both butter and margarine contains its pros & cons.