ENHANCING THE TECHNOLOGY OF MARGARINE PRODUCTION USING FAT REPLACERS

In recent years, the increasing health concerns regarding trans fats have driven the food industry to explore healthier alternatives in margarine production. This study investigates the use of natural fat replacers to optimize margarine technology, aiming to improve both its nutritional value and sensory attributes. Various fat replacers were tested to reduce trans fats while maintaining desirable properties such as spreadability, taste, and shelf stability. The findings demonstrate that fat replacers can be effectively incorporated into margarine formulations, providing healthier options without compromising quality.