Principle
Margarine is a stable water-in-oil emulsion. Alongside vegetable fat and water, milk and egg yolk are required as emulsifying agents in the production of margarine. Margarine out of vegetable fat and other given ingredients are made. 

 

What you can learn about


 Preparation of margarine


 

Benefits


Easy teaching and efficient learning by using interactive experimentation PHYWE-Software

Experiment is part of a complete solution set with experiments for the topic Food Chemistry matched with international curriculum: all topics are covered