MARGARINE

Typically, Margarine is composed of approximately 80% fat and 18% water, it exhibits a diverse spectrum of fatty acids. Leveraging their unique bipolar molecular structure, lecithin effectively reduce surface tension between molecules. This pivotal characteristic facilitates the even dispersion of minute water droplets within the oily phase of margarine. Lecithin role in this context is fundamental, as they enable the creation of a stable emulsion by ensuring the uniform distribution of water droplets within the lipid matrix. This results in the desired consistency, texture, and mouthfeel characteristic of margarine and spreads.