In the production of table margarine, it is important that the oil blend has the right solid fat content (SFC) profile, β’ crystal stability as well as possesses manageable crystallisation rate in order to obtain a good quality table margarine with the desired physical and organoleptic properties, e.g., good spreadabilility and firmness at refrigeration and usage temperature, glossy appearance, and good mouth feel and flavourrelease (www.walterrauag; www.unimills.com).

Main Researcher: Noor Lida Habi Mat Dian
Email: nlida@mpob.gov.my