Palm oil products blended with liquid oils were successfully used to produce a pourable margarine. The formulated blend was processed in a Schroeder Kombinator pilot plant using the holding method (Melmick,1969). Performance test on the products was based on their pourability, vicosity, spreadability at various storage temperatures. This pourable margarine had performance characteristics at 23°C that were comparable to those of a commercial product. However, at lower storage temperature, it was desirable to reduce the content of palm oil products used in the information.

Main Research: Miskandar Mat Sahri