Examples of kinds of margarine are Rama Original and Stork. Not all kinds of margarine are strictly plant-based, however — some contain a small percentage of milk solids to improve flavour and texture. What is a spread? It often has added water to keep the product soft and spreadable at room temperature.
Fat spreads are often softer and spreadable, and will come in a rigid plastic container instead of foil or wax paper. When should I use butter and when should I use margarine? Butter has a richer flavour and texture and makes all the difference to your cookies, cakes, pastries and puddings.
It will make your puff and short pastries light and flaky. Margarine is excellent for making buttercream frosting. As it is a stabilised product, it will whip beautifully and takes on more air, creating fluffy and soft icing for your cakes and cupcakes. Can I swap butter for margarine? Yes, you can swap equal measures of butter for margarine or vice versa.
Can I make pastries like croissants with margarine? Can I freeze margarine and butter? Butter freezes and defrosts very well. In fact, it is better to work with butter while it is slightly chilled. Margarine does not freeze well and the texture may be affected when it comes to defrosting.
It stores very well in the fridge and can be used at room temperature. Is margarine vegan? What are butter, margarine, and spreads made from? How do I decide whether to buy spread, butter or margarine for my family? What are trans fats and does Flora contain them?
What are the other benefits of butter alternatives such as Flora? Articles for you. NHS dieticians were encouraged to recommend them. Thanks to millions spent by the industry on advertising and sponsored public health education campaigns, margarine managed to put itself at the forefront of the fight against heart disease. That it did so was remarkable, since margarine had spent most of it brief life as a decidedly poor relation. Originally developed by a French chemist in the late 19th century, margarine was a response to a call from the French government to invent a cheap, long-life butter substitute that could feed its armies on the march.
When the Dutch took up the process they imported rendered animal fat from the notorious Chicago meatpacking yards. Organisation among workers helped raise wages and push up prices, stimulating the development of technology to take cheaper liquid vegetable oils and artificially harden them.
The physical properties of fats reflect their chemical properties. Polyunsaturated oils are usually liquid at room temperature. Saturated fats, on the other hand, are relatively solid.
The process of hydrogenation allows manufacturer's to alter the molecular structure of oils to change their melting point. They can thus create different fats for different effects: chocolates with fats designed to melt at mouth temperature, or baking fats that are harder, to make croissants crisp.
Hydrogenation involves mixing vegetable oils with a metal catalyst and heating them to high temperatures. Hydrogen gas is then pumped through the hot oil in a high-pressure reactor.
Fully hydrogenated fat is incredibly hard, like plastic beads, but the process can be stopped part-way when manufacturers want oils that are still soft but more stable, and it is this partial hydrogenation that creates trans fats see panel. Hydrogenation opened the way for a transformation in European fat consumption. The oils used varied depending on economic conditions. Vegetable oils from the colonies in Africa took their turn with the cotton seed oil that was a byproduct of the US cotton industry and even with whale oil.
The fight against heart disease gave a big boost to the margarine industry and the s saw a rush of new products. Flora was launched in and advertised on TV in By Unilever had begun promoting its use direct to the medical profession, and through the 70s and 80s Flora built a following as the brand that was high in polyunsaturates and better for you. They point to the French paradox — that the French eat large quantities of butter, cream and meat but do not suffer high rates of heart disease.
They also point out that many of the studies that have switched people to low-fat diets have not produced the expected decline in rates of disease. But the great blow to the fat industry, built on claims around heart health, came in the s. Early in the decade, scientific evidence emerged suggesting that the trans fats produced by hydrogenation affected foetal and infant growth.
Reducing total and bad cholesterol levels in the blood reduces the risk of coronary heart disease, plus there is also evidence from health studies showing that Omega-3 fatty acids can also considerably lower the risk of heart disease.
Organisations like these stress the need to reduce our total fat consumption, especially those who indulge in high fat diets. For heart health, leading health groups like the Heart and Stroke Foundation of South Africa recommend margarine over butter, because most margarines have a lower amount of total fat in comparison to butter.
These organisations encourage people who are still consuming too many bad fats, to improve their diets and focus on maintaining healthy, balanced eating plans and lifestyles that aim to improve heart health and reduce the risk of heart disease.
Is it true that butter has been around for centuries where margarine has been around for less than years? This question clearly indicates the period of time in which these types of unsubstantiated viral messages have been in circulation.
Margarine was invented in and has, thus, been around for more than years. New inventions should not be seen as potential health concerns as science is constantly evolving.
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