Margarine
Vegetable oils and fats from Walter Rau.
Margarine
Product application
A multifunctional product
Margarine components and industrial production
Whether at home or in the industry,
acids are often solid by nature, like
As a rule, margarine consists of an oil
nition of spread fats in general are go-
hardly another product is as versatile
palm oil and coconut oil. The use of
phase and a water phase, which are
verned by the EC spread fat directive
in its range of applications as marga-
hardened oils, like rapeseed oil or sun-
refined to the end product by using
2991/94 directive (EC) No. 2994/94 of
rine. Created from a supply shortage,
flower oil, is also widespread. But here,
emulsifiers and a sophisticated pro-
the council of 5 December 1994 with
margarine has conquered a broad sli-
the content of the unwanted trans-
cess technology.
norms for spread fats. Once the reci-
ce of the market for spread fats over
fatty acids, which are interesting from
the course of time. Compared to the
a nutritional perspective, must be ta-
When selecting the ingredients, vario-
mode must be selected. Initially, the
products based on butter, the various
ken into account.
us criteria play a role. Initially, the pro-
oil and water phase are created se-
cess focuses on the technical require-
parately, which are then mixed in the
Wherever possible, we recommend
ments – it must be defined precisely
correct ratio by simultaneously emul-
to renounce to partially hardened
what requirements the margarine to
sifying and crystallising them in a
fats and to use instead combinations
be produced must fulfil. In doing so,
sophisticated cooling system. Depen-
of fractions or fully hardened, trans-
shelf life stability, spreadability, brow-
ding on the requirements, mechanical
free fats.
ning or spray behaviour when heating
post-processing levels and/or resting
up in the pan are the parameters that
tubes are used to achieve the correct
garine is an emulsion of water in oil.
The raw materials and the mixing ra-
can be applied. The requirement pro-
plasticity, for instance. With state-of-
It contains both fats and oils. A special
tio depend, above all, on the desired
files of households and the industry
the-art packaging technology, the
task referring to the end product: The
application
often differ greatly.
products that are spreadable to solid
solid fat builds the structure of the
margarines, baking margarines, puff-
margarine; it provides a kind of net-
pastry margarines and household
The desired nutritional properties
wrappers, cups and cardboard boxes.
work which prevents the liquid part
margarines have very different tasks
constitute another important ba-
Some of the filled products are sub-
from oiling out. Furthermore, the solid
to fulfil and differ significantly, for in-
sis. As a rule, the current trend to
jected to a post-tempering process for
component is responsible for the soli-
stance, in their consistency, melting
renounce to partially hardened fats
stabilisation before they are shipped.
dity of the margarine and influences
behaviour, and spread properties.
with trans-fatty acids and also to re-
margarine types offer better functionality, cost savings and also nutritional benefits for people who have an
increased need for essential, unsaturated fatty acids.
From a technical point of view, mar-
melting behaviour and spreadability.
of
margarine: cream
pe is created, the correct production
at room temperature are packaged in
duce the level of saturated fatty acids
as long as technically feasible applies
The liquid components are particu-
here. The composition of the unsatu-
larly interesting from a nutritional
rated fatty acids can be controlled by
perspective in particular: the more oil
using different oils. Thanks to the cor-
components are included, the more
rect combination of linseed oil, sun-
valuable multiple unsaturated fatty
flower oil, rapeseed oil, for example
acids can be found in the margarine.
the desired ratio of Ω3:Ω6 fatty acids
The solid phase of margarine – the
can be achieved. The requirements
hard stock – is crucial for structure
that arise from the declaration and
and consistency. Mixtures and/or
the superordinate laws and directives
transesterifications from the various
are closely linked to the topic. The defi-
www.WalterRauAG.de
A typical example of such a system
can be found at:
http://www.gs-as.com/Deutsch/
Applikationen/Beispiel_für_eine_
Kristallisations-Linie.aspx
Walter Rau. Neusser Öl und Fett AG.
Product application
Recipes
Storage
A classic household margarine that
Example of a crystallisation line

Storage container for liquid oils and
Bereich 3
fats (area 1)
Bereich 1
Batch area
Fat phase with recommended melt-
Fat phase with recommended melt-

25–35% from the area of the medium

3% hardened vegetable oil 78610

35% from the area of the middle pha-
ing point of 28–30°C

Container for emulsification approach
Bereich 5
Bereich 4

Container for the approach of the
phase and hard stock, depend-ing on
water phase (water and water-solu-
desired solidity
ble ingredients) (area 3)
Bereich 6
phase, e.g. Sonnin 10020
Bereich 8
dition of the water phase to form a
ing point of 24–26°C

76.6% from the area of the liquid
phase, e.g. Sonnin 10020

45–55% from the area of the liquid
Bereich 7
soluble ingredients and a later adwater-in-oil emulsion (area 4)
Fat phase with recommended melt-
ing to regulations can, for instance, be
frying:
composed as follows:
barrels or on pallets

Container for mixing the oils and oil-
Baking and cream margarine:
must contain at least 80% fat accord-
Bereich 2

Further raw materials are stored in
(emulsifier and liquid oil) (area 2)
Liquid margarine for cooking and

0.3% polyglycerine ester for the reduction of spraying

0.4% mono-diglyceride

0.1% lecithin

0.2% lecithin
ing point of 32–34°C
se, e.g. Warasan 11980

25% from the area of cooling sensation, e.g. Cocopur 10060

19.6% from the area of the liquid
phase, e.g. Sonnin 10020

0.2% polyglycerine ester

0.2% mono-diglyceride
Bereich 10
Production
Further fat-soluble additives (aromas, colorants, vitamins) according to customer specifications

Low-pressure pasteurisation (holding hose pasteurisation or plate heat
Water phase
Water phase
Water phase

High-pressure pump (area 6)
~ 18% water to achieve a 100% recipe

~ 18% water to achieve a 100% recipe


~ 17% water to achieve a 100% recipe

With high-pressure pasteurisation –

1% common salt

1% common salt

1% common salt
scraped-surface heat exchanger for

1% skimmed milk powder

1% skimmed milk powder

1% sugar
heating and cooling

0.1% potassium sorbate

0.1% potassium sorbate

1% skimmed milk powder
exchangers) (area 5 shows a plate
heat exchanger)

High-pressure push scraped-surface
Bereich 9

0.1% potassium sorbate
heat exchanger, combiner or perfector (area 7)

Cristalliser(s) (area 8)

Resting tube for products to be
Citric acid to adjust the pH value of the water phase to 4–6
packaged (area 9)

Melt-back plate heat exchanger. Can
also be carried out using a push heat
exchanger (e.g. for half-fat products)
(area 10)
www.WalterRauAG.de
Walter Rau. Neusser Öl und Fett AG.
Type
Meltingrange
Product name
Solids
20°C
SAFA MUFA PUFA
%
%
%
Applications
30°C
Sonnin 10020
Liquid
phase
Middel
phase
Hardstock
Cooling
Sensation
Crystallisation
promoter
●
Sonnin 22140
Hydro
46–50
42
30
Cocopur 10060
Nonhy
23–26
35
2
Canolin 10070
●
●
●
TFA
%
50
11
34
56
<2
47.5
16
23
ca. 14
91
7
2
<2
9
67
32
ca.1.5
Canoletta 17360
Hydro
34–37
50
16
●
19
21
5
55
Palmetta 10080
Nonhy
35– 40
23
10
●
51
39
10
<2
Palmetta 10380
Nonhy
46–54
63
43
●
66
28
6
<2
Warasan 11440
Hydro
42–45
74
46
●
83
13
4
<2
Warasan 11870
Nonhy
38–41
33
18
●
46
40
14
<2
Warasan 11960
Nonhy
39–42
52
26
●
67
27
6
<2
Warasan 11980
Nonhy
39–42
52
26
●
67
26
7
<2
Kernetta 19370
Hydro
36–38
83
26
94
2
1
3
Waretta 78610
Hydro
~ 60
●
Service
●
HO-sunflower oil
●
9
91
12
<1
HO-rapeseed oil
●
6
80
14
<1
Explanation of the abbreviations
SAFA %: share of saturated fatty acids
MUFA %: share of monounsaturated fatty acids
PUFA %: share of polyunsaturated fatty acids
TFA %: share of trans-fatty acids
Good products are those which meet
or on-site with you. We will also be
the customers‘ requirements. There­
ready to solve more in-depth issues
fore, new products are created in close
with the support of our competent
cooperation with you, our customers.
laboratory team, which can fall back
In our product developments, cultural
on a wide range of analysis methods.
and religious values will be just as
much taken into consideration as nutritional-physiological trends or the
new consumer habits.
The expert staff of our Application
Technology Department will not only
guide you regarding the selection of
suitable fats and oils but also support
you in every way possible with the
tuning of your preparations and processes – at our Technological Centre
www.WalterRauAG.de
Walter Rau. Neusser Öl und Fett AG.
Packaging options
We can supply on demand
Product consistency
Packaging options
liquid
paste-like
solid
Block 4 x 2.5 kg / 10 kg / 12.5 kg / 20 kg / 25 kg
●
Bag 25 kg
●
Bag in Box 3–20 litres
●
●
Tinplate buckets 10 litres
●
●
Plastic buckets 25 litres
powder, pearls, scales on request
(for high-melting products)
several nozzles possible
●
●
Drum 180 kg
●
●
●
Bulk container 1,000 litres
●
●
●
Tank trucks
●
●
Barge >250 tons
●
Tinplate buckets
10 litres
general remarks
Plastic buckets
25 litres
Tank trucks
Walter Rau
Neusser Öl und Fett AG
Industriestraße 36–40
D- 41460 Neuss
Drum 180 kg
Bag in Box 3–20 litres
Steel IBC
(Aseptic IBCs)
Heated IBCs
Phone: +49 21 31 /208–0
Fax: +49 2131 /208–80–251
E-mail: [email protected]
Internet: www.WalterRauAG.de
optionally with electrical heating, IBC or steel
Block 4 x 2,5 kg / 10 kg /
12,5 kg / 20 kg / 25 kg
Folding IBC
Bag 25 kg
Standard IBCs