CHEMICAL limits Acidity(%m/m) 0.09-0.15 Fat(%m/m) 39-41 pH 6.5-6.8 Sterols other than cholesterol Max 3% MICROBIOLOGICAL limits Aerobic Plate Count (cfu/ml)...
View DetailsMargarine
test | Specification limits |
| Colour | White To pale yellow |
| Odour | Normal |
| Melting point | Max 37 degree centigrade |
| Fat % (w/w) | Min 80 |
| Moisture ( % ) | Max 16 |
| E.Coli ( / g ) | Negative |
| Total plate count (CFU / g ) | max 1000 |
| S.aureus ( / g ) | Negative |
| Coliforms (CFU / g ) | Max 10 |
Margarine or vegetable butter is a product that is widely considered to replace butter. In many parts of the world, the market for margarine is much larger than butter.
Margarine made principally from one or more vegetable or animal fats and often contains 16% water and 80% fat.Margarine has less saturated fatty acids than butter.Today, different types of margarine are made with different percentages of fat.
Margarine may be chosen for a number of reasons including lower cost & ease of availability.
