margarine

Margarine is called Margarine abroad. This name is derived from the Greek word "pearl" (Margarine), which is based on the process of making margarine. It is named after the oil that flows during the process emits a pearl-like luster.

The definition and standards of margarine, the regulations on the maximum water content of margarine in various countries, and the degree to which butter is mixed with other fats vary.

1. Definition of international standard case: Margarine is a plastic or liquid emulsified food, mainly water-in-oil (W/O) type, which is in principle processed from edible fats and oils.

2． Chinese professional standard definition: Margarine refers to refined edible oil added with water and other auxiliary materials, emulsified, quenched and kneaded into a plastic product with natural cream characteristics.

3. Japanese Agricultural and Forestry Standards Definition: Margarine refers to a plastic or fluid oil product that is made by adding water to edible fats and oils to emulsify and then kneading them quickly, or kneading them without urgent sequence.