Further processing of edible oils and fats

The main products manufactured are margarine, edible fats, edible oils and mayonnaise. In view of its outstanding importance, only margarine production is described here.

Most plants carry out hydrogenation to produce fats with superior keeping qualities and higher melting points. Hydrogenation is usually carried out by dispersing hydrogen gas in the oil, in the presence of a finely divided nickel catalyst supported on diatomaceous earth.

Hydrogenated fats are filtered to remove the hydrogenation catalyst, subjected to a light earth bleach and deodorised before they can be used for edible purposes. After the hardening, the oil is mixed with an aqueous solution to get an emulsion. The emulsified mixture is then pasteurised, cooled and crystallised to get the final product.

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