ABSTRACT
Margarine was created by a Frenchman, Hippolyte, from Provence, France, in response to a request from the Emperor Louis Napoleon III for the production of a satisfactory substitute for butter. This chapter deals with the general principles for making margarine and baking fats. Cooling of the margarine emulsion was provided by adding cold water which was drained off after solidification. Since then, developments in oil refining technology and fat modification techniques have allowed the development of a wide range of fats with different functional properties for margarine and other types of food products. It is important to know the extent to which a fat or fat mixture crystallizes at the temperatures of practical interest and the extent of crystallization at various temperatures. The supercooled and partially crystallized product can then be pumped to a worker unit where crystallization is completed and the heat of the crystallization released.
