What is margarine?

United Kingdom, 1962

Film
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Explains the manufacture of margarine. Shows how a proportion of the liquid vegetable oil must be converted into a solid fat before vegetable oils can be blended in the production of margarine. Uses animated diagrams to explain the process of hydrogenation, the function of a catalyst and the types of fatty emulsions. From the series “Vegetable oils and fats”.

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Credits

producer

James Carr

production company

World Wide Pictures

director

Peter Rolfe Johnson

Duration

00:16:13:00

Production places
United Kingdom
Production dates
1962

Collection metadata

ACMI Identifier

011832

Language

English

Subject categories

Agriculture, Business, Commerce & Industry → Food

Agriculture, Business, Commerce & Industry → Food - Composition

Agriculture, Business, Commerce & Industry → Food industry and trade

Agriculture, Business, Commerce & Industry → Manufacturing processes

Agriculture, Business, Commerce & Industry → Oils and fats

Food, Health, Lifestyle, Medicine, Psychology & Safety → Food

Food, Health, Lifestyle, Medicine, Psychology & Safety → Food - Composition

Mathematics, Science & Technology → Food - Composition

Short films

Short films → Short films - Great Britain

Sound/audio

Sound

Colour

Colour

Holdings

16mm film; Access Print (Section 1)

Please note: this archive is an ongoing body of work. Sometimes the credit information (director, year etc) isn’t available so these fields may be left blank; we are progressively filling these in with further research.

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If you would like to cite this item, please use the following template: {{cite web |url=https://acmi.net.au/works/74633--what-is-margarine/ |title=What is margarine? |author=Australian Centre for the Moving Image |access-date=27 January 2023 |publisher=Australian Centre for the Moving Image}}