MARGERINE ( SPECIFICATION) 

Parameter Method Spec

1 FFA (As Palmitat) AOCS (Ca 5a-40) 0.1 max

2 Colour (Red) Lovibond 5 1/4" 5~7

3 PV (meq/kg) AOCS (Cd 8-53) 2.0 max

4 Iodine Value (Wijs) AOCS (Cd 1-25) 43~47

5 Moisture (%) AOCS (Ca 2b-38, Modified) 16 max

6 Salt Content (%) Silver Nitrade Method 2.1 max

7 Slip Melting Point AOCS (Cc 3-25, Modified) 43~45

BENEFITS

• High in Monounsaturates

• Cholesterol and Lactose Free

• No Trans Fatty Acids

• Rich in Vitamin E

• For Energetic Lifestyles

PRODUCT APPLICATION

margarine is used for spreads. Whipping up waffles and pancakes, Makes wonderfully delicate yet moist and rich cakes such as chocolate moist cake and carrot cake

Great for spreading on breads,rolls and cheese crackers,or formaking sandwiches. Sautéing of vegetables,seafoods or for making western sauces.  Baking cakes, breads, tarts, pies and puddings-Great as a sautéing medium for flavoured rice such as Chicken Rice and Tomato Rice. Delicious thickening agent for soups and stews. Used for local delights such as curry puffs,  creates the desired crispy crust with a slightly milky flavour.

Ajay Guru

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