Oils and fats are major ingredients of margarine. Palm oil being the most versatile oil is becoming an important raw material and the choice for producing margarine and shortening. However, high percentage of non-hydrogenated palm oil and palm stearin have been found to possess postcrystallisation which is not favourable in margarine and shortening. The post-crystallisation might be due to the transformation of beta prime to beta form of crystal networking after texturisation.

Main Researcher: Rafidah Abd Hamid
Email: rafidah@mpob.gov.my