Emulsifiers for frying margarine

Typical frying margarines have a fat content between 70 and 80% and therefore a 20 to 30% water phase, often containing milk solids, salt and other water-soluble ingredients.

The demands on margarine for frying are very strict:

• Very little splattering during frying
• Non-sticking to the pan
• Good foam on the top of the molten/liquid margarine
• Good browning effect
• Even frying performance  

Emulsifiers only make up a small part of the final frying margarine, but they have a huge impact on frying functionality.

In addition to offering a wide range of emulsifiers and emulsifier/lecithin combinations for all types of frying margarines, such as standard frying margarine and liquid margarine, we also advise margarine manufacturers on how to optimize their recipes and production processes, either on location or in our large-scale pilot facilities.