Margarine 36-39 / 38-41
Margarine 36-39 / 38-41
Margarine 36-39 / 38-41 is a plant-based specialty fat for margarine and spreads, derived from refined palm oil fractions. Available in two slip melting point grades (36–39°C and 38–41°C), it offers a smooth, semi-solid texture, neutral to salty flavour, and excellent creaming properties. It is cholesterol-free, trans-fat-free, and ideal for bakery, cake, and general food applications.
Production begins with refining, bleaching, and deodorizing crude palm oil, followed by blending to achieve the target solid fat content profile. Interesterification or controlled hydrogenation may be used to modify melting characteristics without trans fats. The fat phase is then emulsified with water, cooled, crystallized, and texturized to produce a stable, plastic margarine fat.
Margarine 36-39 / 38-41 Specification
| Parameter | Specification |
|---|---|
| Product Name | Margarine Fat 36-39 / 38-41 |
| Product Type | Refined, Bleached, Deodorized Palm Oil Specialty Fat |
| Appearance | Slightly yellow-colored, smooth body and texture (solid at room temperature) |
| Odour & Taste | Definite flavour, salty; neutral odour |
| Origin | 100% Vegetable-Based (Palm Oil Fractions) |
| CAS No. | 8002-75-3 (Palm Oil) |
| HS Code | 1517.90 |
Quality Parameters
| Parameter | 36-39 Grade | 38-41 Grade | Method / Reference |
|---|---|---|---|
| Slip Melting Point (SMP) | 36 – 39°C | 38 – 41°C | AOCS Cc 3-25 |
| Free Fatty Acid (as Palmitic) | 0.1% max | 0.1% max | AOCS Ca 5a-40 |
| Iodine Value (Wijs) | 55 – 65 | 50 – 60 (typical) | AOCS Cd 1-25 |
| Peroxide Value | 1.0 meq/kg max | 1.0 meq/kg max | AOCS Cd 8-53 |
| Moisture & Impurities | 0.1% max | 0.1% max | AOCS Ca 2c-25 |
| Colour (Lovibond 5.25″) | 3.0 – 5.0 Red max | 3.0 – 5.0 Red max | AOCS Cc 13e-92 |
Solid Fat Content (SFC) Profile (Typical – 36-39 Grade)
| Temperature | Solids Content (%) |
|---|---|
| 15°C | 40 – 52 |
| 20°C | 20 – 35 |
| 25°C | 12 – 20 |
| 30°C | 5 – 10 |
| 35°C | 3 – 6 |
Fatty Acid Composition (Typical – Palm-Based)
| Fatty Acid | Carbon Chain | Specification (%) |
|---|---|---|
| Myristic Acid | C14:0 | 0.9 – 1.5 |
| Palmitic Acid | C16:0 | 39 – 45 |
| Stearic Acid | C18:0 | 4 – 6 |
| Oleic Acid | C18:1 | 37 – 44 |
| Linoleic Acid | C18:2 | 9 – 12 |
Margarine 36-39 / 38-41 Uses
Margarine 36-39 / 38-41 is used in margarine, spreads, and bakery shortenings, with two melting grades for different climates and applications. It delivers excellent creaming for cakes, pastries, and biscuits, and is also used in condensed milk, sour cream, and cheese analogues.
Applications in Table Margarine & Spreads
Margarine 36-39 / 38-41 is the primary fat used in the production of table margarine and fat spreads. The 36-39 grade delivers a soft, spreadable consistency ideal for refrigerated tubs, while the 38-41 grade provides a firmer texture for wrapped block margarine. Both offer a smooth mouthfeel, neutral to salty flavour, and excellent spreadability on bread, toast, and crackers.
Applications in Bakery Shortenings & Cakes
In the bakery industry, this fat is used as a shortening for cakes, muffins, and sponge bases. Its excellent creaming properties incorporate air efficiently, producing light, tender crumb structures. The 38-41 grade is particularly suited for high-ratio cakes and baked goods requiring structural integrity during mixing and baking.
Aplications in Pastries, Biscuits & Cookies
Margarine 36-39 / 38-41 is employed in pastry, biscuit, and cookie production. It contributes to flaky, tender textures in pastries and provides a crisp bite in biscuits and cookies. Its neutral flavour allows other ingredients to shine, while its stability ensures consistent results across large-scale manufacturing.
Applications in Dairy Analogues & Condensed Milk
This fat is used in dairy analogue products such as butter substitutes, cheese analogues, and sour cream. It is also employed in condensed milk and recombined dairy products, where it contributes richness, smooth texture, and stability. Its trans-fat-free and cholesterol-free profile makes it suitable for health-conscious formulations.
Packaging
| Packaging Type | Typical Size / Capacity | 20ft Container Loading (Net Weight) |
|---|---|---|
| Cartons (PE-lined) | 10 kg / 15 kg / 20 kg | ~22.8 MT (2,275 × 10 kg) |
| Cartons (3 × 5 kg) | 15 kg | ~17.7 MT (1,179 cartons) |
| Cartons (standard) | 20 kg | ~22.4 MT (1,118 cartons) |
| Plastic Pails | 10 kg / 18 kg | ~17.2 MT (1,719 × 10 kg) or ~12.8 MT (712 × 18 kg) |
| Steel Drums | ~181.5 kg | ~17.4 MT (approx. 96 drums) |
| Flexitanks / ISO Tanks | 19,000 – 20,000 L | ~20 MT (bulk supply, lowest cost per litre) |
Certification
| Certification | Issuing Body / Standard |
|---|---|
| MSPO | MSPO 2.0 (MS2530:2022) |
| Halal | JAKIM |
| Kosher | Recognized agencies (e.g., STAR-K) |
| ISO 9001 | International Organization for Standardization |
| ISO 14001 | International Organization for Standardization |
| GMP | Good Manufacturing Practices |