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FOOD TECHNOLOGY

Margarine oils, blends in Canada

T

he aspects of margarines in Canada, which are of particular interest and which this overview is intended to cover are: (a) consumption patterns and prices. (b) oils used. (e) oil blends and properties (including the role of canota) and Cd) regulatory aspects and labelling. With regard to consumption patterns and prices. margarines and diet margarines have held a significant market alongside butter. In this, the Canadian market is very similar to the U.S. and the European experience. Canadian statistics on consumption of margarine in comparison to butter and shortening during 1991 and 1992, the latest years for which complete statistics are available, are shown in Table 1. Margarine consumption obviously is much higher than that of butter. Margarine consumption increased in the 1990-1991 period and butter declined, but recently margarine has declined in favor of butler. The dairy industry in Canada is conducting a very effective campaign to make consumers aware of the merits of butter. Margarine. on the other hand, is exposed to some negative publicity in connection with the trans isomer controversy. Margarine consumption has changed during the period from 1987-1992 (Table 2). The dam show that overall margarine consumption has increased during that period, but every other year there has been somewhat of a decline that is more than recovered the following year. The decline in margarine consumption in 1992 from 1991 probably is

Table 1 Per capIta margarine consumptIon (compared

Year 1990

1991

attributable to the aggressive dairy advertising campaign, which started about that time. and 10 the trans isomers issue. Once 1993 statistics become available, it will be interesting to see if the decline is continuing. Unofficial industry statistics indicate tbat it is. So far nothing has been said about the role of soft margarines in the margarine picture. Table 3 shows the changes in the proportion of hard vs. soft margarine in the period from J 988-1992. These show a steady year-over-year increase in the proportion of soft margarine. In 1993, its market share was probably a little over 70%. The category "soft margarines" includes the diet margarines, or spreads. containing mostly 40% fat. The official designation for these products is "low-calorie." In 1993, these products accounted for about 4.4% of the margarine market. "Hard" low-calorie margarine does not have a significant market share.

In Canada 1990-1991

to butter and shortening

kglyr)

Margarine 5.66 5.76

Butter

3.41

3.10

Sowu: Smu. C..... COl. 32·3220. P"f! /I, I9"JI

INFORM, Vol. 5, no. 12 (December

This article is based 011 a presentation during the 1994 AOCS Annual Meeting & Expo by consultant T.K. Mag, 35 Old Church Rd., R.R. 2, King City, Ontario WG I KO, Canada.

Shortening 8.14 9.42

Average margarine retail prices paid in recent years are summarized in Table 4. There are roughly three price categories: the health brands, the name brands (which are heavily supported by advertising) and the price brands. About one-third of margarine sales are at discount prices, which depresses the price picture considerably. Oils, blends Data on the oils used in margarines Table 2 Consumption

Year 1987 1988

Pounds 241,000 236,000 247.000 244.000 252.000

1989

1990 1991 1992

249.000

SOIIn;e: I.Sol...

Table 3 Conaumptlon of hard margarine 1988-1992 Year 1988 1989 1990

1991 1992 $tJwru: IS.L

1994)

of margarine, 1987-1992

VS.

% Hard

40.2 36.4 34.7 33.8

30.8

soft

'" Son 59.8 63.6 65.3 66.2

69.2

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Table 4

Table 6 Margarine oils and properties

Margarine prices Category

SIIb

Hard

Son

24-32

9-14 5-9

LoWtroflS

SF' at 1O.0°C 21.IoC

Strong health image

and strong advertising support Name brands. quality image Price brands

1.90-2.30 I.SO--1.80

1.00-1.40

Table 5 Oils used In Canadian margarines (1993 data)

Soybean

about 36%

Canola

aOOu136% about 8% about 5% about 5% about 5%

Sunrlcwer

Com Palm Cottonseed

Palm kcmeVcoconut

about 5%

and spreads are shown in Table 5. Canola and soybean oils are by far the most important oils and are about equally used. Sunflower oil follows at 8% and corn. cottonseed. palm and palm kernel/coconut account for about 5% each. The three main types of margarine on the market-hard. soft and low Ira lis-and their physical properties are shown in Table 6. The most notable aspect is the difference in melting profile of soft margarines compared to the low-trailS soft margarines. The low-trailS productS are formulated to a much lower solid fat index (SFI) curve. The standard soft products show a wide range of SFI values. considering the low solid fat content of these products. Notice the differences between the standard soft product and the lowtrails product in the content of trans isomers and of saturates. Saturate content is relatively high in the low-trails product. This is due mainly to the use of palm kernel/palm-type fats 10 supply the solid fat. The trans content of up to about 3% in the low-tra".f product arises. of course. during deodorization.

The rctauvety high saturates content in the low-trails product points up a dilemma if you want to avoid trailS isomer containing fats: it becomes

14-18

Mettler drop point (0C) trans