Development and perspectives of margarine production | Razvoj i perspektive proizvodnje margarina
2007
Antonić, Ž., Fabrika ulja i biljnih masti Vital, Vrbas (Serbia) | Cvetković, G., Fabrika ulja i biljnih masti Vital, Vrbas (Serbia) | Gračanin, A., Fabrika ulja i biljnih masti Vital, Vrbas (Serbia) | Bogdan, V., Fabrika ulja i biljnih masti Vital, Vrbas (Serbia)
In this paper the short survey of margarine development is presented, covering the period of its appearance in 1869, until 2005. Regarding the composition, margarine was considered to be a very important foodstuff, containing ingredients like tochopherol, fatty acids and no cholesterol at all. However, since the market requests have grown and the customers became better informed, evaluation of hydrogenated fats i.e. trans isomers which derive from the process and their impact on human health had as a consequence a diminished interest in this product. The aim of this report was to show, based on figures from literature and own investigation results, some general information on margarine, its significance in the diet as well as the development process influenced by new technologies, customer requests, nutritionists opinions and conditions at the world market.
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