EB 3108 GENERAL CHEMISTRY

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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

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BUTTER

Butter and cholesterol: What you need to know

B.PTTER BUTTER B!TTER

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Fermented milk, cream, salt, water

Cooking, baking, source making

Soft, yellowish

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

What is butter?

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What is margarine?

Viscosity of Butter and Margarine - Can-Am Instruments

Water, vegetable oil, emulsifier

Soften than butter, yellowish

Margarine

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Manufacturing processes of margarine

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Oil phase & Water phase

Emulsion preparation

Pasteurization

Crystallization

Packing, Filling & Remelting

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Oil phase & water phase

Oil phase

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

Water phase

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

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Emulsion Preparation

Mixing of oil phase & water phase

Make emulsion very fine, narrow, tight

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Pasteurization

Crystallization

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

Scraped surface heat exchanger (SSHE). Cooled by ammonia

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Packing, Filling & Remelting Processes

Butter and margarine packing | Lekkerkerker

Butter filling, forming and wrapping machine - YouTube

Margarine machines | Lekkerkerker

Remelting

Filling

Packing

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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

Vs BOTER

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Conclusion

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