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Technical characteristics
- BrandPalm
Description
Margarine (just like butter) consists of a water-in-fat emulsion, with tiny droplets of water (minimum 16% of total emulsion content by weight) measuring 10-80 micrometers in diameter, dispersed uniformly throughout a fat phase which is in a stable crystalline form.Margarine can be used both for spreading or for baking and cooking. It is also commonly used as an ingredient in other food products, such as pastries and cookies, for its wide range of functionality.
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Palm Oil Margarine
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