Margarine Fresh Butter

Margarine is a water-in-oil (W/O) emulsion which must be duly stabilised. This confers utmost importance, not only to the production process which must take place, but also to the use of emulsifiers. The right selection of emulsifiers is a keypoint to obtain the desired properties in every specific margarine.

Margarines use both natural (lecithin) and synthetic emulsifiers. The technological contribution of emulsifiers in margarines is not limited to the stabilisation of the emulsion, but also improves the production process, the plasticity of the puff pastry margarine or the addition of air in cream and cake margarine among others.

Being a manufacturer of both natural (lecithin) and synthetic emulsifiers, Lasenor can propose you both types, separately or also combined in the form of tailor-made blends adapted to your needs, which facilitates incorporation and reduces risk of mistakes during the dosage.