Margarine: Composition and analysis

Ruzaina Binti Ishak; Ikponmwosa A. Ogbomo; Khalisanni Khalid; Hisham Hamzah; Meor M.F.M Zulkifli; Farah Ayuni Shafie; Mohd A.K. Rohin; Norhayati Abd Hadi; Nurzafirah Mazlan; Eddie T.T. Tjih; Mohd Z. Abidin; Noor S. Osman

doi:10.1016/B978-0-443-40344-6.00017-X

Margarine: Composition and analysis

Ruzaina Binti Ishak
, Ikponmwosa A. Ogbomo
, Khalisanni Khalid
, Hisham Hamzah
, Meor M.F.M Zulkifli
, Farah Ayuni Shafie
, Mohd A.K. Rohin
, Norhayati Abd Hadi
, Nurzafirah Mazlan
, Eddie T.T. Tjih
, Mohd Z. Abidin
, Noor S. Osman

SHLS Life Sciences

Research output: Chapter in Book/Report/Conference proceeding › Entry for encyclopedia/dictionary

Abstract

Margarine, developed as a butter alternative in the 19th century, has evolved through innovations in formulation and processing. Its
composition includes vegetable oils, water, emulsifiers, and additives, each contributing to texture, stability, and nutrition. Key production
techniques—hydrogenation, interesterification, emulsification, and crystallization—affect health outcomes and product quality. Analytical
parameters such as spreadability, shelf life, and texture guide quality control. Regulatory standards increasingly emphasize sustainability,
considering environmental impacts across the product’s life cycle. Future perspectives highlight AI-driven innovations in formulation,
quality monitoring, and market forecasting, aligning margarine production with circular economy principles and consumer health trends.

Original language	English
Title of host publication	Encyclopedia of Food, Nutrition and Health
Publisher	Elsevier
Number of pages	10
Edition	2
DOIs	https://doi.org/10.1016/B978-0-443-40344-6.00017-X
Publication status	E-pub ahead of print - 3 Apr 2026

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10.1016/B978-0-443-40344-6.00017-X

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title = "Margarine: Composition and analysis",

abstract = "Margarine, developed as a butter alternative in the 19th century, has evolved through innovations in formulation and processing. Its composition includes vegetable oils, water, emulsifiers, and additives, each contributing to texture, stability, and nutrition. Key production techniques{\textemdash}hydrogenation, interesterification, emulsification, and crystallization{\textemdash}affect health outcomes and product quality. Analytical parameters such as spreadability, shelf life, and texture guide quality control. Regulatory standards increasingly emphasize sustainability, considering environmental impacts across the product{\textquoteright}s life cycle. Future perspectives highlight AI-driven innovations in formulation, quality monitoring, and market forecasting, aligning margarine production with circular economy principles and consumer health trends.",

author = "Ishak, \{Ruzaina Binti\} and \{A. Ogbomo\}, Ikponmwosa and Khalisanni Khalid and Hisham Hamzah and Zulkifli, \{Meor M.F.M\} and Shafie, \{Farah Ayuni\} and Rohin, \{Mohd A.K.\} and \{Abd Hadi\}, Norhayati and Nurzafirah Mazlan and Tjih, \{Eddie T.T.\} and Abidin, \{Mohd Z.\} and Osman, \{Noor S.\}",

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doi = "10.1016/B978-0-443-40344-6.00017-X",

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T2 - Composition and analysis

AU - Ishak, Ruzaina Binti

AU - A. Ogbomo, Ikponmwosa

AU - Khalid, Khalisanni

AU - Hamzah, Hisham

AU - Zulkifli, Meor M.F.M

AU - Shafie, Farah Ayuni

AU - Rohin, Mohd A.K.

AU - Abd Hadi, Norhayati

AU - Mazlan, Nurzafirah

AU - Tjih, Eddie T.T.

AU - Abidin, Mohd Z.

AU - Osman, Noor S.

PY - 2026/4/3

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AB - Margarine, developed as a butter alternative in the 19th century, has evolved through innovations in formulation and processing. Its composition includes vegetable oils, water, emulsifiers, and additives, each contributing to texture, stability, and nutrition. Key production techniques—hydrogenation, interesterification, emulsification, and crystallization—affect health outcomes and product quality. Analytical parameters such as spreadability, shelf life, and texture guide quality control. Regulatory standards increasingly emphasize sustainability, considering environmental impacts across the product’s life cycle. Future perspectives highlight AI-driven innovations in formulation, quality monitoring, and market forecasting, aligning margarine production with circular economy principles and consumer health trends.

U2 - 10.1016/B978-0-443-40344-6.00017-X

DO - 10.1016/B978-0-443-40344-6.00017-X

M3 - Entry for encyclopedia/dictionary

BT - Encyclopedia of Food, Nutrition and Health

PB - Elsevier

ER -

Margarine: Composition and analysis

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