Description

Margarine CAS NO 8029-82-1 is a semi-solid, water-in-oil emulsion primarily composed of vegetable oils and fats, designed as a versatile and cost-effective alternative to butter. Its consistent performance and functional properties make it a critical ingredient for achieving desired texture, mouthfeel, and shelf stability in a wide range of food products. This product is essential for manufacturers in the food processing, bakery, confectionery, and culinary industries seeking reliable fat systems for production.

Application

• Bakery & Pastry Production: Used in cakes, cookies, pastries, and puff pastry for creaming, shortening, and layering to provide structure, tenderness, and flakiness.
• Culinary & Food Service: Employed as a cooking fat for frying, sautéing, and as a spread due to its high smoke point and flavor neutrality.
• Confectionery & Fillings: Serves as a key component in icings, frostings, cream fillings, and chocolate compounds to control crystallization and ensure smooth texture.
• Industrial Food Processing: Incorporated into ready meals, sauces, and processed foods as a stabilizer, texturizer, and carrier for flavors and colors.
• Dairy Alternatives & Spreads: Forms the base for table margarines, low-fat spreads, and non-dairy products, offering customizable melting profiles and nutritional content.

Basic Information

Product Name	Margarine
CAS No.	8029-82-1
Molecular Formula	Not Applicable (Complex Mixture)
Molecular Weight	Not Applicable
Synonyms	Oleomargarine; Vegetable Oil Margarine; Baking Margarine; Table Margarine; Pastry Margarine; Shortening; Hydrogenated Vegetable Oil Spread; Fatty Emulsion
EINECS	232-442-1

Quality Control

Our margarine is produced and tested to meet stringent food-grade specifications, ensuring safety and consistency for industrial applications. Quality assurance protocols align with HACCP, GMP, and relevant food safety standards. Each batch is analyzed for critical parameters including fat content, moisture, peroxide value, and microbiological safety. Certificates of Analysis (COA) documenting full specification compliance are available upon request.

Storage

Preserve in a tightly closed container, protected from light. Store in a cool, dry place at temperatures between 2°C and 8°C (refrigerated) to maintain product stability and prevent rancidity. For bulk quantities, ensure proper stock rotation (FIFO). Due to its nature as an easily oxidized product, prolonged exposure to air and high temperatures should be avoided.

Specification

Item	Specification
Appearance	Off-white to yellow, plastic solid
Fat Content	≥ 80%
Moisture	≤ 16%
Peroxide Value (PV)	≤ 2.0 meq/kg
Free Fatty Acids (as Oleic)	≤ 0.3%
Melting Point (Drop)	32 - 36 °C
Microbiological Analysis	Meets food safety standards

Note: Specifications can be tailored. Please contact us for the detailed technical data sheet of a specific grade.