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Information @ a Glance

General

  • 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.

Process

  • 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 margarine ;
  • Reducing the temperature of the mixture and mixing until a phase transition occur supercooling and mixing to obtain a high liquid oil margarine.

Market

  • 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 prices.

Report

  • 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 consumed today.

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