Margarine is an emulsion of water in fat. The fat is a blend of refined vegetable oils, a portion of which has been hardened by hydrogenation to produce the DESIRED plasticity in the final product. Fish oils and animal fats may also be incorporated in the blend. The hydrogenation is carried out by HEATING the oil in large sealed vessels under pressure. Hydrogen is bubbled into the oil and finely divided nickel, which is subsequently REMOVED by filtration, is required as a catalyst. The oil blend is mixed with the water phase, which is skimmed milk, soured under controlled conditions to give the desired flavour to the product. Artificial colouring, salt and vitamins A and D are then added. In Britain these vitamins must be added by law. This law in necessary because margarine often REPLACES butter in the diet and butter is an important source of vitamins A and D. The emulsion is formed in a machine called a votator, in which mixing and cooling OCCUR together, and a fat of the desired consistency is produced.

Margarine is an emulsion of water in fat. The fat is a blend of refined vegetable oils, a portion of which has been hardened by hydrogenation to produce the desired plasticity in the final product. Fish oils and animal fats may also be incorporated in the blend. The hydrogenation is carried out by heating the oil in large sealed vessels under pressure. Hydrogen is bubbled into the oil and finely divided nickel, which is subsequently removed by filtration, is required as a catalyst. The oil blend is mixed with the water phase, which is skimmed milk, soured under controlled conditions to give the desired flavour to the product. Artificial colouring, salt and vitamins A and D are then added. In Britain these vitamins must be added by law. This law in necessary because margarine often replaces butter in the diet and butter is an important source of vitamins A and D. The emulsion is formed in a machine called a votator, in which mixing and cooling occur together, and a fat of the desired consistency is produced.