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The consistency of margarine is affected by a number of different factors. The governing factors are particularly the formulation of the margarine fat and technology parameters of the processing. The effect of the margarine fat formulation on rheological properties of margarine made under constant conditions on a laboratory equipment was studied. In soft margarines to be used directly as spreads, their spreadability even at lower temperatures during the storage in refrigerator is of importance, which means that their rheological parameters (static and dynamic yield value, apparent viscosity) should be independent of temperature as little as possible in a temperature interval of 5 to 25°C. The experiments performed indicated that under the constant conditions of a laboratory preparation used, optimum rheological properties were achieved with samples prepared from a margarine fat with a composition of the 50–65% soft sunflower oil and 35–50% hardened sunflower oil 36°C. |
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