F.A.Q about margarine

Margarine is a mixture of vegetable fat and water, which tastes, looks and smells like butter. Margarine is made from vegetable fat. Margarine contains from 10 to 90 percent of fat. 100 g of margarine gives from 345 to 720 calories to human body. At room temperature margarine is a mixture of solid spread of  fat. 

According to the usage: A) Table margarines that are designed to be applied on a sandwich or used preparing cold appetizers B) Margarines for frying, which are designed to be used preparing yeast dough, unleavened and laminated doughs and to bake cakes, prepare cooking creams and fillings. According to fat content: A) 80% – margarine B) 60% – reduced – fat margarine C) 40% – half – fat margarine D) Any other amount of fat containing product is called a fat spread.

In margarine production edible oils and fats are blended with water and other ingredients, such us flavorings, emulsifiers, salt, milk, and during continuous – flow process emulsion is created. The emulsion is pasteurized, after that is cooled and frozen in –20 C temperature, and pressed under high pressure, until emulsion crystallizes to margarine typical semi – solid consistency. The obtained substance – margarine – is packaged into to the cups or other packages. 

Margarine and fat spreads consist from 10 to 90 percent of fats. According to richness, margarine can be split:
• 80 – 90 % of fat – margarine;
• 60 – 62% of fat – three – quarter – fat margarine or reduced-fat margarine;
• 39 – 41% of fat – half – fat margarine or low – fat margarine, or light margarine.
JSC “Vilniaus margarino gamykla” produces high quality, healthy and tasty margarine. The variety of retail margarine is very wide – we can offer more than 30 recipes. We produce margarine for sandwiches under our brand names VILNIUS and AIMA, as well as private label margarine.

Margarine is made from the highest quality raw materials. Modern margarine manufacturing processes use finished materials: Vegetable oils – canola, sunflower, soybean, flaxseed oils.  Vegetable fat – palm, palm kernel, coconut.

Blending a variety of oils and fats produces margarine, which has various different features, so currently margarine industry is very broad. The margarine can have:                                                            

Use this easy recipe and enjoy.

Melt 20g of solid fat in a bowl (you can use a microwave oven and a hot water bath).

Put 3 tablespoons of oil (~30g) (rape, sunflower, olive) in a bowl of molten solid fat and place the bowl in ice – cold water.

Stir the mixture with a mixer at minimum speed.

Remove the bowl with a mixture out of ice – cold water, add two teaspoons of milk and an egg yolk. Further continue mixing with the mixer until you get a smooth and soft structure.

You can season your margarine with salt, lemon juice, pepper, herbs or spices that you like.

The recipe on how to make margarine at home is in line with the major steps in margarine production: mixing together vegetable fat and water. In our factory, we are able to better control the temperature and mixing modes in order to gain a better quality of margarine. 

As the fat industry grows, ordinarily cleaned fat no longer satisfies the manufacturers. Therefore it was started to modify the fat so that they acquire the desired properties. One such modification is the hydrogenation of fats. This is the conversion of liquid fat to solid fat.

For example: Canola oil has a lot of fatty acids with unsaturated bonds, which determines that the oil is liquid. Using hydrogenation of oils, hydrogen atoms are attached to unsaturated fatty acids and, therefore, solid fat is obtained.

There are two methods of oil hydrogenation – partial and complete hydrogenation. During partial hydrogenation, hydrogen is attached to a part of unsaturated fatty acids. During full hydrogenation, hydrogen is attached to all of unsaturated fatty acid.

The biggest problem of partial hydrogenation is that it generates harmful trans – fatty acids, which have a negative impact on human health. 

Margarine is made from the highest quality vegetable fat. Trans fatty acids naturally form in the rumen of ruminant herbivore animals. Therefore, they can be found in dairy products and meat.

Trans fatty acids can be found in vegetable fats only from the hydrogenation of vegetable fat. Vilnius margarine factory does not use hydrogenated fat. 

• No cholesterol;                                                                                                                                                                                            
• No trans fatty acids;                                                                                                                                                                                     
• Large amount of monounsaturated and polyunsaturated fatty acids;                                                                                                 
• Omega 3 and Omega 6 fatty acids;                                                                                                                                                         
• Enriched with vitamins and fiber;                                                                                                                                                                  
• Natural soy and sunflower lecithin.