How margarines and shortenings are made: hydrogenation, interesterification and fractionation

<!-- image: img-votator-production-line -->

What is the difference between butter, margarine and shortening?

Before examining how these fats are made, it is useful to fix the definitions:

Butter is made from a single ingredient — pasteurised cream from cow's milk. EU and UK standards require a minimum of 82% fat. The remaining 16–18% is water plus small amounts of milk protein, lactose and minerals. Butter contains approximately 55 g of saturated fatty acids per 100 g of product [ss-butter-polmlek]. (This is the Polmlek product-specific spec-sheet value, which is single-source; independent estimates derived from reference dairy fat composition data suggest approximately 51–54 g for an 82% fat European unsalted butter — the exact value varies with milk season, breed and geographic origin.) It is the only product in this family that constitutes a major food allergen: it contains MILK (including lactose), which must be declared on any label or menu under EU Regulation 1169/2011 [src-reg-eu-1169-2011].

Margarine is a water-in-oil (W/O) emulsion, manufactured from vegetable and/or animal fats and oils. Under EU Regulation 1308/2013 Annex VII, the name "margarine" is legally reserved for products with a minimum fat content of 80%, a milk fat content not exceeding 3% of the fat fraction, and derived from solid and/or liquid vegetable and/or animal fats suitable for human consumption [src-reg-eu-1308-2013]. Products below 80% fat must use alternative names such as "fat spread" or "blended spread." All margarines in the Domson catalogue are at the standard 80% fat content — except the Crown NHAV Pastry which is 82% [ss-crown-pastry].

Shortening is 100% fat — no water phase, no water-in-oil emulsion. The word "shortening" describes the mechanism: fat coats and lubricates the gluten strands in dough, making it tender and short rather than chewy [src-076]. Because there is no water, there is no steam leavening and no Maillard browning from the fat itself. Flavour is neutral. The energy value is the highest of the three categories: 3700 kJ / 900 kcal per 100 g for the Cardowan range [ss-coronet-hr, ss-plain-nhav].

| Term | Fat content | Water | Origin | Main allergen | |------|------------|-------|--------|---------------| | Butter 82% | Min 82% (EU/UK) | ~16% | Dairy exclusively | MILK (including lactose) | | Margarine | Min 80% (EU, name-reserved) | 14–20% | Vegetable fats (primarily) | Varies by product | | Shortening | Typically 100% | 0% | Vegetable fats | None in Cardowan range |

---

The raw material palette: which oils go into these products?

Modern bakery margarines and shortenings are built almost entirely from four vegetable oil sources, chosen for their fatty acid profiles, availability and price:

Palm oil (Elaeis guineensis) is the cornerstone ingredient. It is naturally semi-solid at room temperature because it is rich in C16:0 (palmitic acid) — typically 44–48% of total fatty acids. Importantly, palm oil naturally crystallises in the desirable beta-prime (β') polymorphic form, which gives smooth, plastic texture to the finished fat. It can be fractionated (see Section 3) into a hard stearin fraction (Slip Melting Point approximately 44–56°C) and a liquid olein fraction (SMP approximately 24°C). Every margarine and shortening in the Domson catalogue reviewed here contains palm oil or palm fractions as a primary structural component [ss-milama, ss-maestra-mb, ss-marina, ss-marvello, ss-coronet-hr, ss-plain-nhav, ss-crown-pastry].

Rapeseed oil (Brassica napus), known as canola in North America, is high in C18:1 (oleic acid, approximately 60–65% of fatty acids) and low in saturates (~7%). It is liquid at room temperature and is blended with palm fractions to soften the SFC profile, reduce total saturated fat, and improve spreadability. It is present in every Domson range fat reviewed [ss-coronet-hr, ss-plain-nhav, ss-maestra-mb].

Soybean oil and sunflower oil are used in some formulations for cost and availability reasons. Neither appears by name in the Domson range specs reviewed, though the Milama and AMARG Wyborna products contain lecithins that may be soy-derived (soy lecithin is confirmed in AMARG Wyborna [ss-amarg-wyborna]).

Palm kernel oil and coconut oil (both high in lauric acid, C12:0) are used in some speciality fats and compound coatings but are not present in the mainstream bakery fats in the Domson range reviewed here.

---

Process 1: Hydrogenation

<!-- image: img-hydrogenation-partial -->

Hydrogenation is the oldest industrial method of hardening liquid oils and remains in use, though its application has narrowed significantly since the 2000s.

The chemistry: In the presence of a finely divided nickel catalyst, hydrogen gas (H₂) is bubbled through liquid oil at elevated temperature and pressure. The reaction adds hydrogen across the carbon–carbon double bonds in unsaturated fatty acid chains:

—CH=CH— + H₂ → —CH₂–CH₂—

Each addition reaction converts one degree of unsaturation to a single bond, raising the melting point and hardening the fat.

Full (complete) hydrogenation drives the reaction to completion: all double bonds become single bonds. The product is fully saturated — hard, waxy and brittle. Importantly, full hydrogenation produces no trans fatty acids. Fully hydrogenated palm stearin or fully hydrogenated vegetable fat is sometimes used as a component in interesterification blends (see next section).

Partial (incomplete) hydrogenation stops the reaction before completion, yielding a product with the desired firmness. The problem: some of the remaining cis double bonds are isomerised by the catalyst to the trans configuration. The most common product is elaidic acid (C18:1 trans-9), the trans isomer of oleic acid. Scientific consensus links high consumption of these industrially produced trans fatty acids (iTFA) to elevated cardiovascular disease risk.

The regulatory response has been decisive:

EU Commission Regulation (EU) 2019/649 (applicable from 2 April 2021): food intended for the final consumer and food supplied to retail must not contain more than 2 g of industrially produced trans fatty acids per 100 g of total fat [src-reg-eu-2019-649]. UK retained equivalent regulation is in force.

Looking at the Domson catalogue products, where trans fat data is stated in spec sheets:

| Product | Trans FA limit (spec) | Source | |---------|----------------------|--------| | Milama Cake Margarine (Kruszwica) | max 2% of total FA | [ss-milama] | | Maestra Puff Pastry Margarine 80% (Kruszwica) | max 2% of total FA | [ss-maestra-pp, ss-maestra-mb] | | AMARG Wyborna 80% | max 1% of total FA | [ss-amarg-wyborna] | | Marina 80 Solidarity Recipe (Master Martini) | max 1.0% | [ss-marina] | | Marvello (CSM Ingredients) | 0.9 g per 100 g product | [ss-marvello] | | Cardowan NHAV Shortenings (HR and Plain) | Not stated; no partially hydrogenated oil in ingredients | [ss-coronet-hr, ss-plain-nhav] |

Note that the Kruszwica products (Milama, Maestra) still list "partly hydrogenated palm oil" as an ingredient, indicating partial hydrogenation is still used in their formulation — but the product-specification limit confirms compliance with the 2 g/100 g regulatory maximum. Modern processors are progressively reformulating away from partial hydrogenation using fractionation and interesterification, which achieve comparable functionality without generating trans fats.

REGULATORY CAUTION — Zero iTFA compliance margin: Both Milama and both Maestra Puff Pastry formulations specify 'max 2% of total fatty acids' for trans fats — a value exactly equal to the EU Reg 2019/649 ceiling of 2 g iTFA per 100 g total fat. There is no compliance buffer. As both products declare partly hydrogenated palm oil in their ingredient lists, industrially produced trans fatty acids are present. Before using these products in formulations where an iTFA claim, certification, or close regulatory scrutiny applies, obtain the current batch certificate of analysis (trans FA analytical result) from Kruszwica and verify the measured value against the regulatory limit. [src-reg-eu-2019-649, ss-milama, ss-maestra-mb]

---

Process 2: Interesterification

<!-- image: img-interesterification-concept -->

Interesterification (IE) rearranges the fatty acids across the glycerol backbone of triglycerides. The total fatty acid composition — the amounts of palmitic, oleic, linoleic acid etc. — remains unchanged. What changes is which fatty acid sits at which position on which glycerol molecule. This rearrangement modifies the physical properties: melting point, SFC profile and crystal form [src-077].

Critically, interesterification creates zero trans fatty acids.

Chemical interesterification (CIE)

A sodium methoxide or sodium ethoxide catalyst (typically 0.1–0.5% of the fat mass) is added at approximately 70°C. The catalyst cleaves ester bonds between fatty acids and glycerol, allowing fatty acids to be redistributed randomly across all glycerol positions (sn-1, sn-2 and sn-3). The result is a statistically randomised distribution — very different from the highly ordered triglyceride structure of the original palm oil, where palmitic acid strongly prefers the sn-1 and sn-3 positions.

The randomised product has a different, usually lower SFC and a flatter melting curve than the starting materials.

Enzymatic interesterification (EIE)

Lipase enzymes — typically sn-1,3-specific lipases such as Thermomyces lanuginosus lipase immobilised on a solid support — act selectively at the sn-1 and sn-3 positions only. The sn-2 position (which in natural vegetable oils tends to carry monounsaturated or polyunsaturated fatty acids) remains largely unchanged. This selectivity allows structured triglycerides to be designed with specific melting profiles. EIE operates at milder conditions (~50–70°C) and shorter contact times [src-077].

Why it matters for the baker

IE is the dominant method for producing trans-fat-free hard fats today. A common approach: fully hydrogenated palm stearin (a hard, inert solid) is blended with liquid rapeseed or palm olein, then subjected to IE. The product has a SFC profile and crystal form that can be designed to match any margarine or shortening grade — without partial hydrogenation.

---

Process 3: Fractionation

<!-- image: img-fractionation-dry-process -->

Fractionation is a purely physical process. No chemical bonds are broken or formed. The fat is separated into fractions based on their different crystallisation temperatures — an extremely useful property of palm oil, which contains a wide range of triglycerides with melting points from approximately 10°C to over 60°C.

Dry fractionation (most common in European production)

1. The fat (e.g., crude palm oil) is fully melted at ~70°C to ensure complete dissolution of all crystalline material.
2. The molten fat is pumped into large crystallisation vessels and cooled slowly under precisely controlled temperature ramps, with gentle agitation to promote uniform crystal nucleation. The rate of cooling, the target temperature and the agitation speed are all critical parameters.
3. Higher-melting triglycerides (those rich in palmitic and stearic acid) form crystals first, while lower-melting triglycerides remain liquid.
4. The crystal slurry is pumped through a vacuum drum filter or a membrane filter press. The solid stearin fraction is retained on the filter; the liquid olein fraction passes through.

No solvents, no chemical modification — dry fractionation is the simplest and most economical method.

Wet (solvent) fractionation

Dissolving the fat in hexane or acetone before cooling allows much sharper separation of fractions, yielding purer products. However, solvent recovery requires additional plant and operating cost, and solvent use is subject to regulation. Wet fractionation is less common in mainstream bakery fat production.

Palm oil fractionation cascade

| Fraction | Approximate SMP | Dominant fatty acids | Primary bakery application | |----------|-----------------|----------------------|---------------------------| | Palm olein (single) | ~24°C | C18:1 oleic | Liquid cooking oils, dressings | | Palm stearin | ~44–56°C | C16:0 palmitic | Margarines, shortenings, pastry fats | | Palm mid-fraction (PMF) | ~30–34°C | C16:0 + C18:0 | Cocoa butter equivalent, compound coatings | | Super olein / super stearin | Varies | C16:0 + C18:0 dominated | Speciality coatings, wafer fats |

Palm stearin is the primary structural component in the Domson range, confirmed by ingredient lists across all reviewed products. Rapeseed oil is blended in to soften the SFC profile and reduce saturated fat content.

---

Why crystal form matters: polymorphism in bakery fats

<!-- image: img-crystal-polymorphism-alpha-betaprime-beta -->

Solid fats do not have a single definite melting point — they are semi-crystalline materials that melt progressively across a temperature range. The fatty acid chains in a solid fat can pack together in different ordered lattice arrangements, a phenomenon called polymorphism. The three main polymorphic forms in edible fats are:

| Polymorph | Stability | Crystal size | Texture | Target for margarines? | |-----------|-----------|-------------|---------|------------------------| | α (alpha) | Least stable | Very fine, uniform | Soft, waxy | Transient — forms on rapid cooling then transforms | | β' (beta-prime) | Intermediate | Fine needles (~0.5–1 µm) | Smooth, plastic, creamy | Yes — the target form | | β (beta) | Most stable (thermodynamically) | Large granules (~10–100 µm) | Grainy, waxy, sandy | No — undesirable in most bakery fats |

Why β' is the target

The fine, needle-like β' crystals create a uniform three-dimensional network that:

• Traps and holds air efficiently during creaming — the fat film around each air bubble is thin and stable, enabling volume development in cakes. High-ratio shortening with E471 (like Coronet NHAV HR [ss-coronet-hr]) exploits this particularly effectively.
• Extends uniformly during lamination without tearing — critical for puff pastry and croissant. A fat in β form would have coarse crystal clumps that tear the dough.
• Melts smoothly in the mouth — β' crystals melt over a narrow temperature range, giving a clean melt and avoiding waxy residue.
• Maintains plasticity over a useful temperature range — the fat remains workable across a "plastic range" from roughly 15°C to 25°C for cake margarines, or 16°C to 22°C for puff pastry margarines.

How β' is achieved and maintained

Palm oil naturally tends towards β' crystallisation because of its symmetrical triglyceride composition — PPP (tripalmitin), OPO (oleic-palmitic-oleic) and POP (palmitic-oleic-palmitic) are the dominant triglycerides and they pack in β' form. This is a primary reason palm is the cornerstone fat in modern margarines and shortenings [src-071, src-074].

Cooling rate in the votator (see next section) determines the initial crystal form: rapid quench favours α; α then transitions to β' during controlled working in the pin mixer. Avoiding prolonged holding at temperatures just below the melt point prevents the unwanted α→β transition.

Fatty acid diversity helps stabilise β'. Blending palm stearin with rapeseed oil introduces a range of different-sized triglycerides that inhibit the orderly packing required for β crystal growth.

Emulsifiers can inhibit β crystal formation: certain polyglycerol esters (E475 — present in Milama, Maestra and Marvello) and sorbitan esters stabilise β' crystals [src-071].

---

From tanks to block: the margarine production line (votator process)

The continuous margarine manufacturing process, developed in the early 20th century and refined progressively since, follows this sequence:

1. Oil phase preparation: Fractions and base oils are weighed and blended in heated tanks to achieve the target fatty acid composition and SFC profile. Emulsifiers, antioxidants (e.g., tocopherol-rich extract as in the Maestra spec [ss-maestra-mb]) and fat-soluble vitamins are dissolved into the oil phase. The blend is fully melted at approximately 50–70°C.

2. Water phase preparation: Water is combined with salt, flavouring compounds, colourants (β-carotene/annatto/curcumin as seen across the Domson range specs), acidity regulators (citric acid E330 in most products), and preservatives where used (potassium sorbate E-202 in Marina [ss-marina]; potassium sorbate in AMARG Wyborna [ss-amarg-wyborna]). This water phase is pasteurised.

3. Emulsification: Oil and water phases are combined in a high-shear pre-emulsifier to create a stable water-in-oil emulsion. The ratio of oil-phase to water-phase determines the final water content (approximately 14–20% in standard 80% fat margarine). Hydrophilic emulsifiers such as lecithin or polyglycerol esters help stabilise the water droplets inside the fat matrix.

4. A-unit — scraped-surface heat exchanger (SSHE or "votator"): The hot emulsion is pumped through a jacketed stainless-steel cylinder refrigerated with ammonia or CO₂ brine. Scrapers rotate against the cylinder wall, continuously removing crystallised fat to prevent build-up. This rapid chilling under high shear creates a supercooled, partially crystalline mass in the unstable α polymorphic form. The outlet temperature is typically well below the melting point of the fat.

5. B-unit — pin mixer (crystallisation tube): The α-crystalline mass passes through a cylinder lined with rotating pins (the pin rotor). This provides controlled, lower-intensity shear compared with the A-unit, allowing the α→β' crystal transition to complete under controlled conditions, and for the crystal network to develop and interlock. The result is a smooth, plastic margarine with the correct firmness.

6. Resting and tempering: The plastic fat is rested at controlled temperature to allow any remaining crystallisation to complete. This stabilises the texture before packing.

7. Packing: Margarine is extruded or filled at the appropriate temperature — for puff pastry grades, the product must reach 18–20°C before use in dough preparation [ss-maestra-mb]. Shortenings may be packed at slightly different temperatures.

For shortenings, the process is similar but no water phase exists. The fat blend is chilled, worked and packed. Pre-aeration is often built into the votator step — both Cardowan NHAV shortenings are delivered with 12% air content [ss-coronet-hr, ss-plain-nhav].

---

Product families in the Domson catalogue

Butter (reference product)

<!-- image: img-sfc-curve-comparison -->

Butter occupies a different manufacturing category entirely — it is made by churning cream, not by the votator process. But it anchors the comparison because every professional baker uses or considers it. Key numbers from the Polmlek specification [ss-butter-polmlek]:

| Parameter | Value | |-----------|-------| | Fat content | Min 82% | | Water content | 16% | | Saturated fatty acids | 55.0 g per 100 g product | | Energy | 3058 kJ / 744 kcal per 100 g | | Salt (unsalted product) | 0.20 g per 100 g | | Ingredient | Pasteurised cream | | Allergen | MILK (including lactose) — mandatory declaration | | Storage | 0–10°C / 60 days; −18 to −22°C / 12 months; use within 7 days of thawing |

Butter's high saturated fat content (55 g/100 g product ≈ 67% of the fat fraction) comes from the natural dairy fatty acid profile dominated by C16:0 (palmitic) and C18:0 (stearic), as well as short-chain fatty acids (butyric C4:0, caproic C6:0) that give butter its characteristic flavour and relatively low melt point of approximately 28–35°C.

Butter's natural trans fatty acids (~3–5% of fat) are ruminant-derived (primarily conjugated linoleic acid CLA and vaccenic acid C18:1 trans-11), biologically distinct from industrially produced trans fats. EU Regulation 2019/649's limit on iTFA does not apply to these natural forms [src-reg-eu-2019-649].

---

Cake margarines (80% fat)

Four products in the Domson catalogue offer cake-grade margarine in 10 kg cartons. Their SFC profiles at 20°C cluster between 18–32% — they are designed to be plastic and workable at typical bakery ambient temperature. This is distinctly softer than laminating-grade fats (33–38% SFC at 20°C).

Key differences:

| Product | Sat fat (g/100 g product) | SFC at 20°C | Trans FA | Key allergen | Notes | |---------|--------------------------|-------------|----------|--------------|-------| | Milama (Kruszwica) | 31 g | 20–25% | max 2% | None | SAFA 41%, MUFA 45%, PUFA 13% of FA | | AMARG Wyborna 80% | 18 g | 23–27% | max 1% | SOYA (soy lecithin) | Lowest sat fat; contains potassium sorbate | | Marina 80 Solidarity Recipe | 39 g | 22–32% | max 1% | None (milk x-contam note) | pH 4.60±0.25; contains E-202 (potassium sorbate) | | Marvello (CSM Ingredients) | 27 g | 18–24% | 0.9 g/100g | None in product/line | Kosher + Halal; vegan; storage 14–18°C (no refrigeration) |

Sources: [ss-milama, ss-amarg-wyborna, ss-marina, ss-marvello]

ALLERGEN FLAG — AMARG Wyborna 80%: The ingredient declaration lists "soy lecithins" explicitly. SOYA must be declared as a food allergen on any label or order documentation. [ss-amarg-wyborna, src-reg-eu-1169-2011]

REGULATORY NOTE — AMARG Wyborna fat content tolerance: The specification states a fat content of 80.0% ±2.0%, creating a lower production tolerance bound of 78.0%. Under EU Regulation 1308/2013 Annex VII Part VII, the name 'margarine' is legally reserved for products with a minimum of 80% fat. A product at 78% fat cannot lawfully carry the 'margarine' name. Clarify with AMARG Sp. z o.o. whether the ±2.0% represents analytical measurement uncertainty or an actual production window, and resolve this before any EU regulatory filing or label using the 'margarine' designation. [src-reg-eu-1308-2013, ss-amarg-wyborna]

ALLERGEN FLAG — Marina 80: The allergen table in the spec includes a cross-contamination (ZK) note for milk — "may contain milk traces." This must be evaluated for any production for customers with dairy allergy or intolerance. [ss-marina]

Marvello storage exception: Unlike every other margarine in the range, Marvello specifies storage at 14–18°C — it must NOT be refrigerated. Storing below 14°C alters the crystal structure and may affect performance. No special tempering is needed before use. [ss-marvello]

---

Puff pastry and laminating margarines

Three product entries in the Domson catalogue cover laminating/roll-in fat applications: Puff Pastry Margarine 80% 10 kg (Maestra, Kruszwica), Maestra White Cream Margarine 80% 10 kg (Kruszwica Mass Balance — note: the on-file spec is the Maestra Puff Pastry Mass Balance formulation, see verification notes), and Puff Pastry Margarine 12.5 kg (Crown NHAV Pastry, Cardowan).

The defining characteristic of a laminating fat is its SFC profile at working temperature. The fat must be:

• Firm enough not to smear and merge with the dough during sheeting (SFC too low → greasy, no layer separation)
• Plastic enough not to crack or shatter through the dough layers (SFC too high → brittle, physical rupture of dough)

Both conditions are met within a narrow SFC window at the working temperature of 18–20°C.

Maestra Puff Pastry (Kruszwica) — key data:

| Parameter | Value | Source | |-----------|-------|--------| | Fat | 80% ±0.5% | [ss-maestra-mb] | | SAFA (% total FA) | 46% | [ss-maestra-mb] | | MUFA (% total FA) | 42% | [ss-maestra-mb] | | PUFA (% total FA) | 10% | [ss-maestra-mb] | | Trans FA (% total FA) | max 2% | [ss-maestra-mb] | | SFC at 20°C — summer (Apr–Aug) | 35–38% | [ss-maestra-mb] | | SFC at 20°C — winter (Sep–Apr) | 33–36% | [ss-maestra-mb] | | SFC at 30°C — summer / winter | 16–20% / 14–17% | [ss-maestra-mb] | | SFC at 35°C — summer / winter | 9–12% / 8–10% | [ss-maestra-mb] | | Saturated fat per 100 g product | 35 g | [ss-maestra-mb] | | Recommended working temperature | 18–20°C | [ss-maestra-mb, ss-maestra-pp] | | Allergens | None | [ss-maestra-mb] | | RSPO | Mass Balance certified | [ss-maestra-mb] |

The seasonal SFC variation is practically important: the summer batch (April–August) has a slightly higher SFC (35–38% vs 33–36% at 20°C) to compensate for warm bakeries. Receiving a summer batch in January, or a winter batch in August, will give different lamination behaviour for the same working temperature. Check the batch documentation on delivery.

Crown NHAV Pastry Margarine (Cardowan) — key data:

| Parameter | Value | Source | |-----------|-------|--------| | Fat | 82.0 g per 100 g (higher than standard) | [ss-crown-pastry] | | Saturated fat per 100 g product | 41.2 g | [ss-crown-pastry] | | MUFA per 100 g product | 29.8 g | [ss-crown-pastry] | | PUFA per 100 g product | 8.7 g | [ss-crown-pastry] | | Slip Melting Point | 47.0°C | [ss-crown-pastry] | | Emulsifier | E471 (distilled monoglyceride) | [ss-crown-pastry] | | Allergens | None (product, line, factory) | [ss-crown-pastry] | | RSPO | Segregated and Mass Balance | [ss-crown-pastry] |

The Crown NHAV Pastry has a higher fat content (82% vs 80%) and a higher slip melting point (47°C) than the Maestra range. A higher SMP margarine is firmer at any given temperature, which is advantageous in warm bakery conditions but requires careful tempering to avoid brittleness at lower temperatures. NMR-based SFC data is not available in the Cardowan spec — the SMP is the primary functional indicator available.

---

Shortenings (100% fat)

Two products: Coronet NHAV HR (High Ratio — with E471 emulsifier) and Plain Box NHAV (without emulsifier). Both from Cardowan Creameries, both 12.5 kg.

| Parameter | Coronet NHAV HR | Plain Box NHAV | Source | |-----------|-----------------|----------------|--------| | Fat | 100% | 100% | [ss-coronet-hr, ss-plain-nhav] | | Saturated fat | 38.1 g / 100 g | 38.8 g / 100 g | same | | MUFA | 43.5 g / 100 g | 43.5 g / 100 g | same | | PUFA | 16.2 g / 100 g | 15.5 g / 100 g | same | | Energy | 3700 kJ / 900 kcal | 3700 kJ / 900 kcal | same | | Slip Melting Point | 44.0°C | 45.0°C | same | | Air content | 12% | 12% | same | | Emulsifier | E471 (distilled MDG) | None | same | | Ingredients | Palm, Rapeseed, E471 | Palm, Rapeseed | same | | Allergens | None (product/line/factory) | None | same | | RSPO | Segregated and Mass Balance | Segregated and Mass Balance | same | | Shelf life | 5 months | 5 months | same |

"NHAV" designation stands for Non-Hydrogenated Aided Vegetable. The ingredient lists (Palm + Rapeseed, no "partly hydrogenated" oil listed) are consistent with production via fractionation and/or interesterification only, with no partial hydrogenation step. This is consistent with the "NHAV" name. [ss-coronet-hr, ss-plain-nhav] Note that the absence of "partly hydrogenated" from an ingredient declaration is an inference of non-hydrogenation, not a positive manufacturing certification. Before making any "non-hydrogenated" or "free from hydrogenated oils" claim on a label or in customer-facing communications, obtain written confirmation from Cardowan Creameries that no partial hydrogenation step is used in manufacturing. [ss-coronet-hr, ss-plain-nhav]

The 12% air content is pre-incorporated during the votator process. Both shortenings arrive already aerated, which means they cream faster and more efficiently than non-aerated fats. For high-ratio cake work, the HR variant with E471 further enhances aeration and provides mild anti-staling through amylose–lipid complex formation.

Choosing between HR and Plain:

• Use Coronet NHAV HR (with E471) for high-ratio cakes, fine crumb products, or where anti-staling matters.
• Use Plain Box NHAV for shortcrust pastry, raised pies, choux, general baking, or where emulsifier-free labelling is needed.

---

Reading the SFC curve

<!-- image: img-sfc-curve-comparison -->

The solid fat content (SFC) profile — measured by pulsed NMR at standardised temperatures per AOCS Cd 16b-93 or ISO equivalent — is the single most diagnostic specification for any bakery fat. It tells you concretely what state the fat will be in at any given processing temperature.

| Temperature | What it represents | Cake margarine range (Domson) | Puff pastry margarine range (Domson) | |-------------|-------------------|-------------------------------|--------------------------------------| | 10°C | Cold store on delivery; fat firmness | ~34–51% (from Marina, Marvello) | ~50%+ (estimated; no NMR in puff specs) | | 20°C | Bakery room temperature, creaming/lamination | 18–32% | 33–38% (Maestra summer) | | 30°C | Warm work environment; mid-palate sensation onset | 7–17% (Marina); 9.5–13.5% (Marvello) | 14–20% (Maestra) | | 35°C | Near body temperature, full melt approach | max 5% (Milama); 7–11% (Marvello) | 8–12% (Maestra) |

Sources: [ss-milama, ss-marina, ss-marvello, ss-maestra-mb]

For lamination: match the SFC of the fat at working temperature as closely as possible to the dough firmness. A dough sheeted at 20°C should be paired with a fat at approximately 33–38% SFC — a puff pastry margarine, not a cake margarine.

For creaming: a cake margarine at 18–32% SFC at 20°C creates the plastic, air-trapping mass needed for volume. A shortening, arriving pre-aerated with 12% air, supplements this with mechanical aeration already built in.

---

Emulsifiers inside the fat: what they do and which products contain them

Most bakery margarines and shortenings contain emulsifiers added for two purposes: (1) stabilising the water-in-oil emulsion during manufacture and storage, and (2) influencing crystal form.

| Emulsifier | E-number | Found in (Domson range) | Function within the fat | |------------|----------|--------------------------|-------------------------| | Distilled monoglycerides | E471 | Coronet NHAV HR, Crown NHAV Pastry | Crystal modifier — promotes β' form; stabilises water-in-oil emulsion | | Lecithins (soy) | E322 (soy-derived) | AMARG Wyborna (confirmed soy lecithin) | Emulsification; fat dispersion into dough | | Mono- and diglycerides | E471 | Milama, Maestra, Marina (listed as "mono and diglycerides of fatty acids") | Emulsion stability, plasticity | | Polyglycerol esters | E475 | Milama, Maestra, Marvello (as primary emulsifier in Marvello) | β' crystal stabilisation; aeration in high-ratio applications |

Sources: [ss-milama, ss-maestra-mb, ss-marina, ss-marvello, ss-amarg-wyborna, ss-coronet-hr, ss-crown-pastry]

ALLERGEN NOTE for E322 lecithin: Lecithin derived from soy (soy lecithin) requires SOYA to be declared as a food allergen. AMARG Wyborna explicitly lists "soy lecithins" — SOYA must be declared. Other products list "lecithins" without specifying the source; their allergen tables declare absent, suggesting sunflower or rapeseed lecithin. Never assume the source of lecithin without reading the current spec from the supplier. [src-reg-eu-1169-2011, ss-amarg-wyborna]

---

Storage, temperature windows and handling

All fats absorb odours. Store away from spices, cleaning materials, diesel and strong-smelling products regardless of packaging. Refer to the comparison table in data.json for full details. The three most critical exceptions to general bakery practice:

Marvello (CSM Ingredients): do not refrigerate. Storage at 14–18°C is specified [ss-marvello]. Refrigerating this product below 14°C will alter the crystal structure in a way that affects performance during creaming. This is contrary to most bakers' instinct to keep fats cold. The 182-day shelf life at ambient temperature is a validated formulation property of this product (low water activity in the W/O emulsion, controlled pH, E475 emulsifier system); however, the available spec sheet does not document the microbiological safety basis. Before using Marvello in supply chains where temperature-control documentation or microbiological audit is required, obtain the microbiological safety validation from CSM Ingredients / AAK International. [ss-marvello]

Polmlek Butter: consume within 7 days of thawing. If frozen butter (−18 to −22°C, shelf life 12 months) is thawed for bakery use, it must be used within 7 days of thawing regardless of the original best-before date [ss-butter-polmlek].

Maestra Puff Pastry: temper to 18–20°C before use. The spec explicitly states this working temperature for dough preparation [ss-maestra-mb]. Below 16°C, the fat at SFC >40% will shatter. Above 22°C, SFC may fall below 30% and smearing will occur.

---

Regulatory checklist

Food safety flag: all regulatory limits in this table must be verified against the current consolidated regulation text (EUR-Lex, UK legislation.gov.uk) before any product label, formulation sheet or regulatory filing is prepared. Regulations are amended; the versions cited here were current to the researcher's knowledge cutoff (August 2025).

| Requirement | Key Regulation | What to check in practice | |-------------|---------------|--------------------------| | Name "margarine" | EU Reg 1308/2013 Annex VII | Min 80% fat; milk fat ≤3% of fat content; W/O emulsion | | Industrial trans fatty acids | EU Reg 2019/649 (from 2 April 2021) | Max 2 g iTFA per 100 g total fat — applies to food sold to final consumers | | Allergen labelling: soy lecithin | EU Reg 1169/2011 Annex II | SOYA must be bold/highlighted on label where soy lecithin is an ingredient | | Allergen labelling: butter | EU Reg 1169/2011 Annex II | MILK (including lactose) must be declared — applies to any product containing butter | | Palm oil labelling | EU Reg 1169/2011 Art 20–21 | Palm oil must be listed by name (not hidden as "vegetable oil") | | 3-MCPD esters in vegetable fats | EU Reg 2020/1322 / EU Reg 2023/915 | FOOD SAFETY FLAG: Kruszwica spec limit for Milama and Maestra is 2188 µg/kg in the finished margarine. When expressed per fat fraction (÷ 0.80 fat content), this equates to ~2735 µg/kg fat — which exceeds the current EU limits under Reg 2020/1322 / 2023/915 for both palm oil (2500 µg/kg) and non-palm vegetable fats (1250 µg/kg). Verify whether the regulatory limit applies to the raw oil input or the finished margarine product; obtain current batch Certificate of Analysis and regulatory confirmation from Kruszwica before any production or regulatory submission. | | Glycidyl fatty acid esters | EU Reg 2018/290 / EU Reg 2021/1317 / EU Reg 2023/915 | FOOD SAFETY FLAG: Kruszwica spec limit 1000 µg/kg (Milama, Maestra). EU Reg 2021/1317 (effective 1 July 2023) reduced limits to 500 µg/kg (non-palm vegetable oils and fats) and 750 µg/kg (palm oil and fat) under the consolidated EU Reg 2023/915. The Kruszwica spec sheets (2020–2021 issue dates) predate these revised limits. Verify the current applicable limit under EU Reg 2023/915 for the relevant product category and obtain an updated batch CoA from Kruszwica confirming compliance with current limits. | | Potassium sorbate (E-202) in margarine | EU Reg 1333/2008 (food additives) | Marina 80 Solidarity Recipe contains E-202 (potassium sorbate) as a listed ingredient. E-202 is a permitted preservative in fat emulsions (W/O type) under EU Reg 1333/2008 Annex II. Verify the current maximum use level for the applicable food category before any additive compliance submission or regulatory filing. [ss-marina] | | Erucic acid (C22:1) | EU Reg limits apply | Rapeseed-containing fats must meet erucic acid limits; Maestra spec max 0.5% [ss-maestra-mb]; older Maestra spec showed max 2.0% [ss-maestra-pp] — verify current version | | GMO labelling | EU Reg 1829/2003 + 1830/2003 | All products in Domson range declare non-GMO / no labelling required under these regulations | | RSPO claim | RSPO standard | Cardowan products carry RSPO Segregated and Mass Balance certification (BMT-RSPO-000023) [ss-coronet-hr]; Kruszwica Maestra Mass Balance (CU-RSPOSCCS-828140) [ss-maestra-mb]. Verify certificates are current before any sustainability claim. |

---

Fault-finding guide

See data.json fault_tables for full fault analysis across lamination and creamed-cake applications. The most common fat-related faults and their diagnostic indicators:

Fat shatters in lamination: Working temperature too low, or wrong fat grade (puff pastry margarine too cold). Temper Maestra-grade fats to 18–20°C before sheeting. [ss-maestra-mb]

Fat smears in lamination: Working temperature too high, wrong fat grade (cake margarine used for puff pastry), or summer bakery with no cooling. SFC at 20°C must be ≥33% for puff pastry work. Check the product specification and batch season.

Dense, poorly aerated cake: Fat too cold during creaming; fat not at correct working temperature. Ensure cake margarines are at 16–20°C (check Marvello's exceptional 14–18°C). If switching to shortening for high-ratio work, use Coronet NHAV HR (with E471) rather than Plain Box.

Waxy, sandy mouthfeel in pastry: Beta (β) crystal formation has occurred — fat was worked excessively, or temperature-abused. Source a palm-based fat with confirmed β' habit and avoid over-working.

Rancid off-flavours: Check FFA and peroxide value on delivery against spec limits. FFA above limit or peroxide above limit indicates oxidative degradation. Store fats away from strong odours; rotate stock on FIFO basis.

---

Coverage notes and what this article does not cover

Solid: SFC profiles at 20/30/35°C from seven product spec sheets (Milama, AMARG Wyborna, Marina 80, Marvello, Maestra both versions, Crown NHAV Pastry). Fatty acid compositions from six products. Allergen declarations from ten products. Trans fat limits from six products. EU regulatory limits (2019/649, 1308/2013) from primary regulatory sources.

Thin (single-source or not in spec): SFC profiles for Cardowan shortenings (only SMP available from spec; no NMR data). Fatty acid composition for AMARG Wyborna and Crown NHAV Pastry (only sat fat from nutrition label, MUFA/PUFA not in spec). Butter SFC profile (not in Polmlek spec; body of article notes typical range as general reference, confidence low). Process contaminant regulatory limits (cited from industry knowledge, not verified in the actual consolidated regulation text in this session).

Not covered here: Palm-free and sustainable fat reformulation (see A4-sustainable-palm-free-fats). Specific viennoiserie lamination techniques (see A4-laminating-fats-viennoiserie). Frying fat selection and smoke points (see A4-frying-fats-and-oils). Specialist butter grades and tourage butter (see A4-butter-grades-and-specialist-types).