Margarine: composition and analysis

Ishak, Ruzaina and Ogbomo, Ikponmwosa A and Khalid, Khalisanni and Hamzah, Hairul H and M Zulkifli, Meor M F and Shafie, Farah A and Rohim, Mohd A K and A Hadi, Norhayati and Mazlan, Nurzafirah and T Tjih, Eddie T and Abidin, Mohd Z and Osman, Noor Suzana (2026) Margarine: composition and analysis. In: Reference Module in Food Science. Elsevier, pp. 1-10. ISBN 978-0-443-15785-1

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Abstract

Margarine, developed as a butter alternative in the 19th century, has evolved through innovations in formulation and processing. Its composition includes vegetable oils, water, emulsifiers, and additives, each contributing to texture, stability, and nutrition. Key production techniques—hydrogenation, interesterification, emulsification, and crystallization—affect health outcomes and product quality. Analytical parameters such as spreadability, shelf life, and texture guide quality control. Regulatory standards increasingly emphasize sustainability, considering evironmental impacts across the product’s life cycle. Future perspectives highlight AI-driven innovations in formulation, quality monitoring, and market forecasting, aligning margarine production with circular economy principles and consumer health trends.

Item Type:	Book Chapter
Subjects:	T Technology > TP Chemical technology > TP368 Food processing and manufacture
Kulliyyahs/Centres/Divisions/Institutes (Can select more than one option. Press CONTROL button):	Kulliyyah of Allied Health Sciences > Department of Nutrition Sciences
Depositing User:	Dr Noor Suzana Osman
Date Deposited:	02 Aug 2026 23:06
Last Update:	02 Aug 2026 23:06
Queue Number:	2026-07-Q4502
URI:	http://irep.iium.edu.my/id/eprint/128476

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