Abstract
In this paper, the recent trends of margarines are reviewed in point of nutrition as follows : (1) Trends of margarines for household use.
(2) Trends of bakery margarines.
(3) Trends of margarines in Europe.
(4) New kinds of products, such as unhydrogenated fish oil spread.
The production of margarines is remaining at almost the same level, but low calorie fat spread, which contains higher amount of water, is increasing both in Japan and in Europe from official statistics. The important things to consider in the production of low calorie fat spread are, to make stable water in oil (W/O) emulsion, to eliminate the spoilage caused by microorganisms, and to achieve good taste. In addition, many kinds of technics and new types of manufacturing machines are being developed.
