Blending, chilling, and tempering of margarines and shortenings

The preparation of the milk and fat phase of margarine, which is a milk-in-fat emulsion, is discussed. Refined and deodorized fats are blended to meet constraints in regard to price, solid fat index, taste stability, and crystallization behavior. The milk phase is prepared according to specifications and concerning protein content, salt concentration, and other ingredients, and adjusted to the pH. The flavored fat and the milk are then dosed in the proper ratio and processed by means of scraped coolers in which the mixture is emulsified, cooled, and crystallized. High speed machines pack the product in tubs or wrappers.