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Applications > Spreads & sauces > MARGARINES
Margarines
| Ingredient Functionality |
Ingredient and Benefits |
| Acidulants |
Acidulants can be used in margarine
products to reduce pH to a level where microbial growth is
severly hindered.
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Citric
Acid is a general-purpose acidulant and can be
used in margarine at low dose rates. It can also be used
to sequester
some metals and retard oxidation.
Lactic Acid is the acid
normally associated with dairy products, and gives a smoother
flavour profile in acidified dairy beverages. |
| Antioxidants |
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| Colours |
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While our colour range is extensive,
the most commonly-selected colours for margarines are in
the yellow – orange
hues. D.D. Williamson offer
a wide range of annatto
colours including oil
dispersions of bixin.
 Please contact
us for
more information. |
| Gums
and hydrocolloids |
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In
select low fat applications, various gums and
hydrocolloids may be used
to provide mouthfeel, control flavour release and reduce
syneresis.
Please
contact us for more information. |
| Nutraceuticals |
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| Preservatives |
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In
reduced-fat applications, preservatives such as potassium
sorbate may be required to inhibit the growth of
yeast and moulds. |
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