Consumers use margarines to spread on their bread and for cooking and baking purposes. In terms of microstructure, margarine is a water-in-oil emulsion, containing dispersed water droplets of typically 5-10 µm diameter. Margarines are stabilizing liquid oils such as rapeseed and sunflower with “hardstock” fats made by the modern votator process. As the variety of products increased significantly and many consumers associate household margarine with full fat products, most companies now use the  name spreads as a generic term. Margarines can also be used for industrial applications, such as pastry margarines.

 

Unimills co-developed a full range of products with tailor-made functionalities, especially for margarines, both household and industrial, and the spreads market. Unimills margarine and spread blends range from the following product lines: