Sania Margarine: Profile, Composition, and Uses
- Sania Margarine is an all-purpose margarine from PT Wilmar Cahaya Indonesia Tbk (Wilmar Group), based on refined palm oil (RBDPO) and its fractions.[1]
- The product has a uniform yellow color with a stable buttery fruit aroma during baking, and is used for general purposes and bread production.[1]
- Margarine is a water-in-oil emulsion with a minimum fat content of 80% and maximum water content of 18%.[2]
- BPOM regulations require fortification with vitamin A 2500–3500 IU/100 g and vitamin D 250–350 IU/100 g.[2]
- Uses include baking, creaming, shortening, frying, and as a butter oil substitute.[1]
Sania Margarine is one of the most popular palm margarine brands in Indonesia, produced by Wilmar Cahaya Indonesia. It combines palm fat with water and food additives to yield a solid texture suited to home and bakery industry needs.
Table of contents
What Is Sania Margarine?
Sania Margarine is an all-purpose margarine produced by PT Wilmar Cahaya Indonesia Tbk, a Wilmar Group company engaged in processing vegetable oils and specialty fats for the food and beverage industry.[1]
It is made from refined, bleached, and deodorized palm oil (RBDPO) and its fractions, giving a uniform yellow appearance and a stable buttery fruit aroma when baked.[1]
Wilmar Cahaya markets several Sania variants, including Sania Margarine for general use, Sania Premium Margarine for baking and creaming, Sania Superfry Shortening for frying, Sania Bakers Fat as a shortening, and Sania Butter Oil Substitute as a butter fat replacement.[1]
Composition and Standards
Margarine is a solid or semi-solid food emulsion made from vegetable fat and water. Under BPOM requirements, minimum fat content is 80%, maximum water content is 18%, plus fortification with vitamins A and D.[2]
| Parameter | Limit |
|---|---|
| Fat content | Minimum 80% |
| Water content | Maximum 18% |
| Vitamin A | 2500–3500 IU/100 g |
| Vitamin D | 250–350 IU/100 g |
| Emulsion type | Water-in-oil |
| Main raw material | Vegetable oil (palm and fractions) |
Production Process
Margarine from palm oil goes through neutralization, bleaching, deodorization, fat modification (hydrogenation or interesterification), emulsification, solidification, and packaging.[3]
Hydrogenation reduces the number of double bonds in unsaturated fatty acids by adding hydrogen with a nickel catalyst. This raises melting point and solid fat content, turning liquid oil into semi-solid or solid fat.[3]
Palm oil is also widely used for non-hydrogenated margarine because it contributes to formation of the β′ polymorphic crystal, which gives a smooth texture and good spreadability.[3]
Uses
Sania Margarine is used for general kitchen needs, while Sania Premium Margarine is formulated for baking and creaming in bread and pastry industries. Product reviews rank Sania Margarine as a stable, reliable choice for cookies.[1][4]
Sania Superfry Shortening suits deep frying, and Sania Bakers Fat is used as a shortening for doughs that need a crisp, expanded texture.[1]
Sania Butter Oil Substitute is marketed as a butter fat alternative with aeration and creaming properties, suitable for creams and pastries.[1]
Summary
Sania Margarine is an all-purpose palm-oil margarine produced by PT Wilmar Cahaya Indonesia Tbk. It is a water-in-oil emulsion with a minimum fat content of 80%, fortified with vitamins A and D, and available in several variants for baking, creaming, frying, and butter fat replacement.
References
- PT Wilmar Cahaya Indonesia Tbk. Sania Margarine — product detail. https://www.wilmarcahayaindonesia.com/product-detail/MjE=
- Journal of Food Technology and Industry, IPB University. Basic margarine characteristics and BPOM requirements. https://journal.ipb.ac.id/index.php/jtip/article/download/39256/25841
- Margarine production from palm oil (neutralization, bleaching, deodorization, hydrogenation, emulsification). https://id.scribd.com/doc/295546263/Documents-mx-Fix-Fix-Margarin
- Liputan6 (2025). Cookie margarine recommendations — Sania Margarine. https://www.liputan6.com/lifestyle/read/6296478/12-rekomendasi-margarin-untuk-kue-kering-pilihan-terbaik-untuk-lebaran