Water-in-oil type margarine

Method 1: Skim milk was heated to 85°C for 10 minutes to ensure sterilization, then cooled down to 25°C. Lactic acid bacteria were added at a rate of 2% of the skim milk volume, and the mixture was incubated at 25°C for 18 hours. After fermentation, the resulting curd was broken up and separated using a centrifuge. The paste obtained had a moisture content of 77.8% and a protein content of 19%. A suspension containing 1.28 kg of sodium phosphate, 1.28 kg of sodium citrate, 1 kg of lactose, and 1.41 kg of salt was prepared in 8.04 kg of water. This suspension was then added to 42.1 kg of the curd, and the mixture was heated to around 60°C while stirring to dissolve the curd and form an aqueous phase. At this stage, the pH of the aqueous phase was 5.9, and the protein concentration reached 14.5%.

A salt-free butter with 83% milk fat (28.9 kg), 16 kg of refined corn germ oil, and 0.4 ml of a 30% β-carotene suspension in oil were mixed together. The oil phase was heated to 78°C using a homogenizer. Then, the preheated aqueous phase at 70°C was gradually added to create a water-in-oil emulsion. The mixture was stirred vigorously with a homomixer and then pasteurized at 85°C for 10 minutes before being cooled to 65°C. Finally, it was cooled to 10–15°C in a closed chiller while being kneaded to produce a stable, low-fat margarine.

The final product had a smooth texture and a pleasant flavor. It was frozen at -15°C, and after thawing, there was no tissue degradation. The composition included 40% fat, 8% protein, 3.7% ash, 2.2% carbohydrates, and 46.1% moisture.

Method 2: Skim milk powder was dissolved in water, and the total solid content was adjusted to 8.5%, following the same procedure as in Method 1. The resulting curd contained 80.8% water and 15.8% protein. A suspension consisting of 1.28 kg of sodium phosphate, 1.28 kg of sodium citrate, and 1.2 kg of salt was prepared in 55.4 kg of water. This was then mixed with 50.6 kg of curd, and the mixture was heated to 60°C to dissolve the curd and prepare the aqueous phase. At this point, the pH was 6.0, and the protein concentration was 13.5%.

Separately, 0.4 ml of β-carotene suspended in vegetable oil was combined with 15.5 kg of melted butter, 6 kg of partially hydrogenated soybean oil, 18 kg of refined soybean oil, and 0.5 kg of monoglyceride (30% concentration). The mixture was heated to 70°C to form the oil phase. Using the same process as in Method 1, a stable water-in-oil type low-fat margarine was produced.

The resulting product had a very smooth texture and a good taste. After being frozen at -15°C for three months, the structure remained intact upon thawing. The product contained 40.1% fat, 8.0% protein, 1.2% salt, and 46.1% moisture.

In addition, 27 kg of melted butter was used along with 18 kg of corn oil. A mixture of 0.5 kg of glycerol-acid ester (distilled monoglyceride, iodine value 50) and 0.4 ml of 30% β-carotene suspension in oil was prepared and heated to 78°C to form the oil phase. This was then combined with the previously prepared aqueous phase to produce a stable water-in-oil low-fat margarine using the same method as described earlier.

The final product had a smooth texture and a delicious flavor. It was also frozen at -15°C, and after thawing, the structure remained unchanged. The composition included 47.1% fat, 7.5% protein, 3% ash, 2.3% carbohydrates, and 40.1% moisture. This detailed process ensures a high-quality, stable margarine that maintains its properties even after freezing and thawing, making it suitable for long-term storage and consumption.

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