DOI of the published article https://doi.org/10.21070/ups.6369
Production of Vegetable Margarine From Corn Oil and Palm Oil
Pembuatan Margarin Nabati dari Minyak Jagung dan Minyak Sawit
DOI:
https://doi.org/10.21070/ups.6369Keywords:
Margarine, Corn oil, Palm oil, EmulsifierAbstract
Margarine is a water-in-oil emulsion product. Margarine is produced by emulsifying the oil and water phases using an emulsifier. Process steps include oil/fat formulation, mixing of the oil and water phases, cooling for plastification or texturization, and tempering. Oil is the main ingredient in margarine production, and palm sterol oil is a by-product obtained from palm oil and its oleic fraction that can be used in margarine production. Corn oil, on the other hand, is a triglyceride composed of glycerin and fatty acids. The stable and easily solidified nature of corn oil gives manufacturers an advantage in diversifying or developing corn oil into forms other than liquids. Emulsifiers play an important role in the production of margarine. Egg yolks contain lecithin and lecithin proteins, which act as emulsifiers due to their surfactant properties. Lecithin, found in egg yolks, acts as an emulsifier, binding water and fat together.
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