MARGARINE

 

Palm oil is a none hydrogenated oil used widely for margarine applications. Palm oil prevents butter and margarine from oxidation. Oil oxidation is a chemical reaction involving oxygen that degrades the quality of oil contributing to off flavour and smell. 

 

 

FUNCTION / CHARACTERISTICS:

 

• It provides consistency, texture ad structure

• It is solid at room temperature and has no trans fats

 

OUR PRODUCTS:

 

Bespoke developments