Chapter 31. Margarine and Dairy Spreads: Processing and Technology

  1. Y. H. Hui Senior Scientist
  1. Pernille Gerstenberg Kirkeby

Published Online: 1 AUG 2006

DOI: 10.1002/9780470113554.ch31

Book Title

Handbook of Food Products Manufacturing

Handbook of Food Products Manufacturing

Additional Information

How to Cite

Kirkeby, P. G. (2006) Margarine and Dairy Spreads: Processing and Technology, in Handbook of Food Products Manufacturing (ed Y. H. Hui), John Wiley & Sons, Inc., Hoboken, NJ, USA. doi: 10.1002/9780470113554.ch31

Editor Information

  1. Science Technology System, PO Box 1374, West Sacramento, CA 95691, USA

Author Information

  1. Head of Technology and Marketing, Gerstenberg & Agger A/S, Vibeholmsvej 22, P.O. Box 196, DK-2605 Brøndby, Denmark

Publication History

  1. Published Online: 1 AUG 2006
  2. Published Print: 13 APR 2007

ISBN Information

Print ISBN: 9780470049648

Online ISBN: 9780470113554

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Keywords:

  • margarine and dairy spreads’ ingredients;
  • crystallization technology;
  • industrial products - shortenings and bakery margarine

Summary

This chapter contains sections titled:

  • Introduction

  • Ingredients for Margarine and Dairy Spreads

  • Crystallization Technology

  • Margarine Production

  • Industrial Products

  • Consumer Margarine, Spreads, and Dairy Spreads

  • Processing and Product Trends

  • References

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