In the industrial production of margarine and vegetable shortening, profitability and final product quality depend on rigorous thermal and mechanical control to stabilize the emulsion.

Margarine requires a uniform dispersion of microscopic water droplets within a stable fat phase. Sanchelima International designs and implements process lines that master the variables of subcooling and shearing, guaranteeing exact consistency without phase separation.

The process begins with precise lipid handling. Fats, which represent up to 85% of the formulation, require temperature-controlled storage and automated dosing to manage multi-component blends.

Subsequently, the aqueous and fat phases are integrated in preparation units where mechanical force at 1,450 rpm produces water droplets of approximately 3 microns.

After pasteurization, which eliminates pathogens to ensure food safety, the emulsion enters the critical crystallization zone.

Our scraped surface heat exchangers generate rapid nucleation through severe cooling, while the pin rotor workers apply the mechanical work needed to promote the beta-prime crystal form, ideal for softness and optimal aeration. A single line is capable of producing table margarine, puff-pastry bases or low-fat spreadable formulations.