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q.What is the primary goal of a margarine production line?
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A.The line aims to produce plastic fat products with uniform texture, pleasant taste, and high stability by automating the precise processes of emulsification, cooling, and crystallization, effectively replicating or surpassing butter's qualities.
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Q.What is the automation level of Ocean's production lines?
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A.We provide fully automatic, continuous production lines from raw material handling to finished product packaging, complete with a central control system. This significantly reduces manual intervention, ensuring consistent quality and high production efficiency.
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Ocean Margarine & Shortening Production Line
Looking to expand your edible oil business into high-value downstream products? Ocean offers complete turnkey solutions for margarine and shortening production lines, empowering you to transform refined oils into a full range of premium products—from table, bakery, and pastry margarines to specialized shortenings. Our modular, fully automated lines are engineered to deliver superior product quality, stable output, and maximum ROI, creating new profit streams for your business.
Key Process of Margarine & Shortening Production
1.Mixing and Blending
In the Ocean margarine production line, base oils and oil-soluble additives (e.g., emulsifiers, colorants) are precisely measured and blended in mixing tanks according to specific recipes. Simultaneously, water-phase ingredients (e.g., salt, milk components) are dissolved in preheated water. This separate preparation of both phases lays the groundwork for a perfect emulsion.
2.Emulsification
The oil and water phases are combined under precise temperature control and intensively mixed to form a stable water-in-oil (W/O) emulsion. This critical step directly determines the product's final texture, flavor release, and shelf-life stability. Ocean’s margarine production line achieves highly consistent emulsification quality for every batch.
3.Pasteurization Process
The emulsion passes through a steam heat exchanger for high-temperature short-time (HTST) treatment, effectively eliminating microorganisms and ensuring the product meets the most stringent food safety standards.
4.Crystallization and Plasticizing
The heart of the process. The emulsion is rapidly chilled in scraped surface heat exchangers (A-Units) and then mechanically kneaded in pin workers (B-Units). This step precisely controls fat crystallization, granting the margarine its desired spreadability, plasticity, and melting properties.
5.Packaging and Maturation
Ocean’s margarine production line integrates fully automatic packaging systems, ensuring consistent weight and shape. Packaged products are then stored in temperature-controlled maturation rooms to complete crystal stabilization, achieving uniform and superior performance.
6.Remelting
Packaged products need a firmer texture than those intended for filling. If the margarine or shortening does not meet the desired consistency, it is sent to the remelting system, where it is melted and returned to the buffer tank for reprocessing. Various remelting systems are available, with the most commonly used being plate heat exchangers (PHE) or low-pressure scraped surface heat exchangers.
7.Automatic Control
As a professional margarine production line supplier, Ocean integrates an advanced automatic control system for full process monitoring. The system records and tracks key parameters such as pump capacity, back pressure, product temperature, cooling medium pressure, and motor load in real time.
Password-protected control interfaces and historical data recording ensure consistent production quality, traceability, and long-term reliability of the margarine and shortening production line.
8.CIP Cleaning System
The CIP (Cleaning-in-Place) system is an essential part of Ocean’s margarine processing plant. Regular cleaning ensures hygiene and quality. The system can operate as a single-use type or as a recovery system that recycles alkaline, acid, and disinfectant solutions through dedicated CIP tanks.
This environmentally friendly design minimizes chemical consumption and reduces operating costs, maintaining high sanitation standards across the margarine and shortening production line.
Full Process Overview
Ocean’s margarine production line delivers a complete, highly automated solution for processing vegetable and animal oils into high-quality margarine and shortening. The flowchart below highlights each key step in the process
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Key Advantages
Proven Capacity & Reliability
Our efficient margarine & shortening plants handling 1–200 tons per day, ensuring continuous, stable operation and high-quality output.
Superior End-Product Quality
Precise control over crystallization and emulsification ensures consistent texture, melting point, and mouthfeel, meeting the demands of premium markets.
Highly Customization Solutions
We tailor the margarine and shortening plants line configuration and process design to your specific raw materials, target products, and capacity requirements
Comprehensive Technical Support
We provide full life-cycle support, from installation and commissioning to operational training, ensuring your long-term peace of mind.
Raw Materials and Additives
Ocean designs turnkey margarine & shortening manufacturing plants capable of processing a wide range of high-quality base oils and fats. Vegetable oils include soybean oil, sunflower seed oil, cottonseed oil, rapeseed oil, coconut oil, palm oil, and rice bran oil etc. Animal fats include lard, tallow, and fish oil, along with their hydrogenated oils. To ensure consistent texture, stability, and flavor, the plants can incorporate essential additives such as emulsifiers, defoamers, coloring agents, and flavorings.
Rapeseed oil
Soybean oil
Sunflower oil
Palm oil
Main Equipment
Votator
Ocean’s votator provides rapid and controlled cooling within the margarine & shortening processing plant, promoting fine crystal formation and preventing texture defects caused by large fat crystals.
Scraped Surface Heat Exchangers
The Scraped Surface Heat Exchanger (SSHE) in Ocean’s margarine & shortening production line keeps the product uniform and stable. Its rotating blades remove fat crystals from the cooling surface, ensuring steady heat transfer. This process reduces air bubbles and gives the margarine a smooth texture and good spreadability.
Pin Worker
Ideal for high-speed continuous operations, these pin worker units ensure optimal plasticizing of margarines and shortenings, integrating seamlessly after cooling processes to enhance texture and consistency in your end products.
faq
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Q. What is the key production difference between shortening and margarine?
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A.The core difference is water content. Margarine typically contains about 20% water phase and is designed for direct consumption. Shortening is virtually water-free and specialized for industrial food applications like baking and frying, aimed at enhancing crispiness and flakiness.
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Q.What is the production process for shortening?
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A.A continuous shortening processing system generally involves four stages: raw material blending, rapid cooling and kneading, packaging, and maturation. Each stage ensures consistent texture and functional properties.
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