In formulating oil blends for making margarine’s, the food processor has a choice of a number of oils and his choice will depend on various factors amongst which are cost, availability, functionality and the requirements of the consumers. Palm and palm kernel oils and their fractions offer the food processor a choice of oils suitable for incorporation in margarine formulations. The phenomenon of ‘post hardening’ is often encountered when using higher amounts of palm oil. Post hardening is a term used to described margarines which are first too soft and later become too hard.

Main Researcher: Nor Aini Sudin