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How to successfully manufacture a low fat margarine spread with only 10% fat

Published: 01-Oct-2012 | Format: PDF file | Document type: White / Technical Paper

Making low fat spreads has until now been a difficult job due to the risks of water separation and poor mouth-feel. However, by using the right combination of emulsifiers and by carefully testing the production parameters, Palsgaard makes it possible to make low fat spreads with only 10% fat

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