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- Margarine as a
generic term, can indicate any of a wide range of butter substitutes.
- In many parts of the
world, margarine has become the best-selling table spread, although
butter and olive oil also command large market shares.
- Margarine is an
ingredient in the preparation of many other foods.
- Modern margarine can
be made from any of a wide variety of animal or vegetable fats, and is
often mixed with skimmed milk, salt, and emulsifiers.
- A process for the
preparation of a high liquid oil margarine wherein the total fat content
of the margarine comprises about 94-96% of one or more liquid oils and a
maximum of about 4-6% of one or more added hard fats.
- Combining a first
oil-in-water emulsion and a second oil-in-water emulsion at a
temperature above the crystallization temperature of the one or more
added hard fats and mixing to provide a mixture, wherein said first
oil-in-water emulsion comprises between about 55% to about 80% of total
liquid oil in the margarine and the second oil-in-water emulsion
comprises between about 20% to about 45% of total liquid oil in the
margarine and essentially all of the one or more added hard fats in the
- Reducing the
temperature of the mixture and mixing until a phase transition occur
supercooling and mixing to obtain a high liquid oil margarine.
- Uniliver has about
55 percent market share, and a large Bulgarian company (Bella group)
accounts for another 40 percent of the margarine market.
- Low-fat type
margarines account for 46 percent of the margarine market and 73 percent
of this segment is hold by Bella group.
- Bakers would switch
to margarine if the price of butter remained high for a long period of
time, so butter and margarine are in the same product market.
- Imported margarine
has 5-6 percent market share, mainly due to 40 percent higher
- The Margarine
Nutrient Consumption Trends report is based on data verified by
ACNielsen, one of the country’s leading market research firms, and
confirms the positive changes in the margarine category.
- According to the
vegetable oil industry, the ban resulted in margarine’s market share of
the margarine and butter market in Quebec to be 10 percent below the
national average, which cost vegetable oil industry $20 million a year.
- The consumption of
total fat, saturated fat, and trans fat from margarine products has been
significantly reduced over the past decade so that 40 percent less fat,
37 percent less saturated fat, and 59 percent less trans fat are being
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