Saranabu Sa is a leading importer of oils and fats in West

Africa.

The group is owned by the Najem family of Lebanese origin

and Beninois Nationality with

The company was founded on June 8, 1983 and is

recognized to be amongst the top 30 companies in Benin with

sales topping $50 million per annum.

Group Headquarters Air France Building/ 1st FloorLot, Parcelle,Route de l’Aviation, Les CocotiersCotonou, BENIN.

P.O.Box 01.B.P. 5744, Cotonou, Benin.

Email postmaster@saranabugroup.com

Telephones + 229 21309800+229 21309801 / 2130 4067

Fax + 229 21309797- Local+1 801 7951126 – International

Chief Executive Ramses R. Najem

Business Import/ export and distribution of: oils and vegetable fats.Tank farms for the storage of: oils.Warehouses for the storage of vegetable fats.

Products Assorted palm oils.Assorted vegetable Fats: Stearine, Shortening, Margarines.Specialty margarines & fats.Fats for detergents: PFAD & Tallow.

Trademarks Oba, Sultan, Golden Coin.

MARGARINE

- Nowadays, margarine is a very popular butter substitute.It is manufactured by hydrogenation of vegetable oil.Vegetable oil contain a high proportion of unsaturated fat istherefore say to be a healthier substitute for butter.

- While butter is made from fat from milk, margarine ismade from plant oils and may also contain milk. In somelocales it is colloquially referred to as "oleo", shortfor oleomargarine.

- Margarine has a minimum fat content of 80%, the sameas butter, but unlike butter reduced-fat varieties ofmargarine can also be labelled as margarine.

- Most margarines are vegetable-based and thus containno cholesterol. 100 grams of butter contains 178 mg ofcholesterol.

- Margarine is one of the world’s most commonly usedprocessed foods. We put it on pancakes, breads, bakedpotatoes, grilled steaks and popcorn. Margarine is used onfoods, or in baking to enhance flavor, texture, orconsistency.

- But not all margarines are created equal. Somemargarines contain trans fat.

- The more solid the margarine, the more trans fat itcontains. So stick margarines usually have more trans fatthan tub margarines do.

Categories of Margarine

• Bakery margarine

used like shortening - as bakery fat, and inshort pastry, cakes, cookies, breads andpastries.

bakery margarine is firmer and requires norefrigeration.

It is formulated to withstand doughworking and, at the same time, providelubrication for cake leavening

• Table margarine

1. Refrigerated

a. The soft- type margarine is spreadable straight from the refrigerator and should not suffer any oiling out.

b. block type - should be sufficiently firm to retain its shape in packets.

2. Non- refrigerated

Characteristic of Margarine

• Spreadability

the most important attribute for table

margarines and spreads

spreadability is the ease with which the

margarine can be applied in a thin, even

layer on bread.

To produce a spreadable margarine, three conditions are

necessary:

1) the two phases of liquid and solid oils must coexist.

2) the solid crystals must be sufficiently finely dispersed

throughout the entire mass to be effectively held together in

the crystal matrix by internal cohesive force. In turn, the

matrix should be able to prevent the entrapped liquid from

seeping away.

3) the proper proportions of solid and liquid should be at a

certain temperature and the crystals should melt at below

body temperature.

• Consistency and texture

Consistency is the measure of smoothness, evenness

and plastic state in margarine. It can range from very

soft, like petroleum jelly, to soft, medium, firm, tough,

hard and brittle.

Texture is a measure of the structure. It varies from

smooth to mealy or floury, grassy, granular or sandy

and, finally, coarse and lumpy.

• Oil separation

Oil separation occurs when the crystal

matrix is inadequate to entrap the liquid oil.

RAW MATERIALS or OILS USED IN

MARGARINE

COMMON OILS USED IN MAKING MARGARINE

• Canola oil• Corn Oil• Olive Oil• Palm Oil• Soybean Oil• Sunflower Oil

CANOLA OIL

- low in saturated fat and contains both omega-6 and omega-3 fatty acids in a ratio of 2:1.

- it also reduces Low-density lipoprotein (LDL) andoverall cholesterol levels

- Have high levels of cholesterol-lowering fats.

Olive Oil

- Monounsaturated fatty acids (MUFAs), actuallyconsidered a healthy dietary fat.

- Some research shows that MUFAs may alsobenefit insulin levels and blood sugar control,which can be especially helpful if you have type2 diabetes.

- Help lower your risk of heart disease byimproving related risk factors.

Palm Oil

- contains tocotrienols, a special form of vitamin E.

- has more of the antioxidant carotene than tomatoes or carrots.

Soybean Oil

- Contains no cholesterol, which makes it a perfect choicefor individuals with heart disease or high cholesterol.

- The fats in soybean oil are polyunsaturated which helpsreduce total cholesterol, lower LDL or bad cholesterollevels and increase HDL or good cholesterol levels.

- Has omega-3 fatty acids, which have shown to reduce therisk of cardiovascular disease, slow the growth ofatherosclerotic plaque, slow the risk of arrhythmias orabnormal heartbeats and decrease triglyceride levels.

- Have antioxidants that helps prevent the damage causedby free radicals, which may help prevent certain cancers.

Sunflower Oil

- It is high in the essential vitamin E and lowin saturated fat.

- It has high levels of oleic acid and low saturatedfat, is considered and recommended forcardiovascular benefits.

- It is rich in certain phytochemicals such as cholineand phenolic acid, which are beneficial for heart.

Other ingredients for Margarine

- Milk

- salt or brine

- sugar

- stabilizers / emulsifiers

- preservatives

- water-soluble flavors.

Margarine

Principles &Chemical

Reactionsfor

Partial Hydrogenation

Reasons why the double bonds are to be broken

• To make margarine hard at room temperature.

1. Preparation of Water Phase and Fat Phase

2. Emulsion 3. Pasteurization 4. Crystallization and Chilling

5. Packaging

Water Phase

• The water phase consists of water plus ingredients that will

dissolve in water, such as sugar, brine, preservatives and

water soluble flavors.

Fat Phase

• Fat phase is a mixture of different fats and oils (fat blend).

• Minor fat soluble ingredients (eg. Emulsifier, lecithin, flavor,

color, anti oxidant, vitamins) are also added.

NOTE: The ratio of fat and oil varies depending on the type of

margarine.

Mixing the Fat Phase

• The fat blend is heated in 50-60° C with continuous stirring.

• The minor fat soluble mixture is then added in fat blend still in 50-60° C

with continuous stirring.

Mixing the water phase and fat

phase

• The water phase is added to the fat

phase in controlled temperature

and continuous mixing, forming

homogenous mixture in the

emulsion or mixing tank.

• The creamy emulsion is then pasteurized to

kill microbes (germs).

• A typical pasteurization process will occur

after preparation of the emulsion at 50-60°C,

include a heating and holding sequence of

the emulsion at 75-85°C for 16 sec.

subsequently a cooling process to a

temperature of 45-55°C.

NOTE: The end temperature depends on the

melting point of the fat phase.

• The emulsion then flows through refrigerated tubes fitted with

rotating blades which help produce a soft, smooth texture.

• At a temperature between 10-22° C with a scraper speed of 300-

1000 rpm is maintained in the pre-crystallizer.

• To create the solid texture that spreads easily, the margarine is

whipped and chilled between 5-7°C for more than 24 hours.

• The whipping process gives the top of margarine that stream of

circles that get smaller and smaller as it reaches the core.

agi

• The resultant mixture is packed into tubs (or other containers, depending on

the use of the product), date stamped, packed into cartons stacked on pallets

and placed into cold storage. The margarine is then delivered directly to the

refrigerated warehouse of a supermarket chain.

• The right packaging material and transportation temperature are crucial

factor in the quality of the final product.

Watch this

• Selection of oils and fats and the processing conditions,

such as temperature, agitation and product flow-rates,

should be done with great care in margarine processing.

• The equipments used should me maintained.

• Evaluation of physical properties and other properties of

finished margarine products have been stated to include:

appearance, oral melting characteristics, oil exudation,

slump (collapse), penetrations, spreadability, emulsion

viscosity at 35C (95F), and emulsion drop size.

Bibliography

http://www.saranabugroup.com/

http://www.deterschellinger.nl/bom/Mijn%20film%201.iMovieProject/

Cache/img/Brokenfatmachine/2.pdf

http://apjcn.nhri.org.tw/server/apjcn/Volume14/vol14.4/finished/Mis

cander.pdf

http://www.spx.com/en/assets/pdf/GS_margarine_production_07_12

_GB_web.pdf

https://www.youtube.com/watch?v=P-M9i5gbEfM