Margarines
About Margarine
Margarine which looks similar to butter is a spread and a food product. It is an emulsified, fatty food product initially created as a substitute for butter. Initially, it was created from animal fat only, but now it is made from water, salt, emulsifiers, and milk.
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Production
Although the procedure for making margarine is not very difficult, it is nonetheless a process. The oil must first be hydrogenated to achieve the proper consistency for making margarine. In this procedure, pressurized hydrogen gas and a metal catalyst are added to the oil. The result of all this intensive processing will be the creation of trans fats. This oil is then poured into a large stirring pot, heated to 60°C to 70°C, and mixed with either water or skim milk, depending on the type of margarine. Any salts, emulsifiers, or other agents are also added at this stage to give the margarine extra flavor, aesthetic or nutritional value. After the mixture is smoothly combined, it is then transferred to the agitation chamber. Here, the temperature of the margarine is significantly dropped causing it to crystalize and thicken. The margarine is then tempered and prepared to ship to bulk margarine suppliers ending up on your supermarket shelf.
Producers
Due to its low cholesterol and fat content, margarine is produced as a less expensive alternative to butter and is used for baking, spreading, and cooking. Various countries in the world produce margarine, and the leading producing country is the United States of America.
Properties
- Most types of margarine are high in polyunsaturated fat. These fats reduce the risk of heart problems.
- Phytosterols or stanols in margarine are effective in lowering cholesterol if you eat enough of them as part of a heart-healthy diet low in saturated fat and cholesterol.
- Contains omega-3 and omega-6 which are responsible for preventing blood clotting, helping the smooth functioning of the circulatory system.
Uses
Margarine is a food product and can be used as a spread on bread, bagels, toast, and crackers. It can also be used as a cooking oil or as a substitute for butter in baking. It will give the baked products a richer, more buttery taste and texture. Margarine can be substituted in almost any recipe requiring butter.