Margarine is a complex system essentially containing on the one hand a mixture of triglycerides which are either crystallized or non-crystallized at ambient temperature, and aqueous ingredients on the other hand. Minor ingredients, e.g. emulsifiers, flavours, colouring matter, vitamins etc. are dissolved or dispersed in either the fatty or the aqueous phase. Depending on the content of crystallized triglycerides in the fatty phase, the margarine is either pourable or more or less shape-retaining at ambient temperature. Since in conventional margarines the aqueous ingredients are dispersed in the form of small droplets in the fatty ingredients, margarines are generally water-in-oil type emulsions. Upon melting, which takes place in the initial stage of the frying process, the margarine separates essentially into two layers, i.e. an oily and an aqueous layer. When the temperature is further increased, e.g above the boiling point of water, spattering may occur, since the water tends to escape from the bottom of the frying pan and entrainment of oily ingredients will thereby take place. The present method provides margarines comprising proteins in the aqueous phase, the weight ratio of proteose-peptone proteins to proteinaceous material of an isoelectric point within the range of pH 4-6 being at least 0.5. In this Specification the term "proteinaceous material of an isoelectric point within the range of pH 4-6" includes non-proteose-peptone proteins of such an isoelectric point and organic nitrogen containing non-proteinaceous material, e.g. urea, peptides, etc. Consequently the percentage of "proteinaceous material of an isoelectric point within the range of pH 4-6" is N×6.38 minus percentage proteose-peptone, in which N is the percentage nitrogen determined by the Kjeldahl method. Proteose-peptone is defined as that proportion of the milk protein system not precipitated by heating at 95° C. to 100° C. for 20 minutes and subsequent acidification to pH 4.7, but precipitated by 12% (weight/volume [W:V]) trichloroacetic acid. The proteose-peptone proteins have been found to account for about 8-25% of the whey- and/or serum proteins and about 2-6% of the total proteins in milk. Conventional ingredients, e.g. phosphatides, phosphatide fractions and partial glycerides are preferably present as well. Particularly phosphatides are of importance, since they effect a synergistic action on the proteose-peptone proteins in respect of anti-spattering action.
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