Quality - Margarine

Quality Policy - Certifications - Margarine? - Process

Quality Policy

1. Providing quality products at the best prices

2. Checking our processes to ensure constant improvement of our organization and business performance

3. Adjusting our products constantly to changing market requirements

4. Evaluating our suppliers and also being evaluated by our customers for growth in a mutually beneficial relationship

5. Targeting the customer’s requirements in order to give him a product and a service that meet his needs

6. Being considered by our customers to be a company that delivers

7. Working in a food environment and providing products in compliance with the relevant laws and standards

8. Informing and training our staff, making them aware of being and remaining a group of engaged, committed people eager to achieve various goals

9. Instituting real team spirit in a team of responsible individuals

10. Ensuring growth

As a raw materials supplier, Royale Lacroix has set up a continuous improvement policy. Its quality management is able to assure you maximum safety.

Thanks to careful selection of our raw materials, as well to keeping close watch over our suppliers and making constant improvements in our internal quality system, we are able to bring you a level of reliability well beyond today’s legal standards.

This constant search for improvement has led to our being awarded the following certificates:

Margarine?

Margarine was invented in 1869 in France in a contest organized by Napoleon III to search for a product to replace butter, which at that time was expensive, rare and spoilt quickly. The French pharmacist Mège-Mouriès (1817-1880) made a white emulsion from fractionated beef fat, milk, and water that he called margarine (from the Greek margaron = pearl or pearl white).

Margarine is an emulsion composed of fat (80% minimum) and an aqueous phase containing water or milk (20%).The kind of oil or fat entering into the composition of a margarine is very variable and determines the nutritional characteristics of the final product.

Royale Lacroix has a full automated manufacturing process that makes it possible to get texture and plasticity answering to the most pointed specifications.

According to its use or type and thanks to our different packaging systems, we propose more than five different product sizes (from 500 g to 20 kg).

Our Logistics Department guarantees our customers timely transport under controlled temperatures, for optimal food safety.

Process

The manufacturing process consists in fixing (hardening) an emulsion of lipids (fat) and water and/or milk through a crystallization process.

	Reception and oils storage The refined vegetable oils delivered by tanker are kept in stainless-steel triple walled tanks. The major oils used are palm, rapeseed, copra and sunflower oil. They come mainly from Europe, Indonesia, and Malaysia.
	Preparation of the aqueous phase The aqueous phase is made of water, salt, sugar, and various ingredients intended for conservation and acidity regulation.
	Preparation of the emuslive phase The emulsive phase is made of lecithin and food-grade monodiglyceride fatty acids. It serves as an interface between the aqueous and lipid phases.
	Weighing Weighing consists in weighing out, according to established formulas, the proportions of the various fats, emulsive, and aqueous phases in the mixture. Vitamins, colourings, and aromas are added at this stage.
	Churning Churning consists in emulsifying these various elements.
	Crystallization Crystallization consists in fixing the aqueous phase in the lipid phase. A high pressure pump sends the emulsion, which is a liquid at 50°C, through tubes cooled at -25°C, which it leaves in solid form at a T° of -15°C.
	Packaging The crystallization line supplies the packaging/packing systems with formats of from 200 g to 20 kg.
	Storage of the end products The storage halls have a capacity of more than 1000 T under controlled temperature.