margarine

A vegetable oil butter substitute Cream or milk is often added to make it taste more like butter Regular margarine contains at least 80% fat Diet margarines contain about 40% fat Whipped margarine has up to 50% air beaten into it

Like butter, margarine contains both fats (70-80%) and solids (20-30%) Instead of milk fat, however, vegetable oil is used making the consistency different depending upon the cooking conditions [Experiment: Take a margarine stick and put it in a clear measuring up Warm it in the microwave until liquid and let settle You'll find that 20-30% of solids will settle in the bottom and 70-80% of liquid (vegetable oil) will rest on top If you do the same with butter, you'll also get a layer of solids and a liquid layer on top This liquid layer is called 'clarified butter' and is much more flavorful than vegetable oil ]

a spread made chiefly from vegetable oils and used as a substitute for butter

Margarine is a yellow substance made from vegetable oil and animal fats that is similar to butter. You spread it on bread or use it for cooking. a yellow substance similar to butter but made from vegetable or animal fats, which you eat with bread or use for cooking (margaron ). Food made from one or more vegetable or animal fats or oils mixed with milk and other ingredients. It is used in cooking and as a spread as a substitute for butter. Margarine was developed by the French chemist Hippolyte Mège-Mouriès in the late 1860s. The fats used have varied widely; polyunsaturated oils such as corn, canola, and sunflower oil, considered more healthful than saturated fats, are common today

Comes in several forms Regular margarine, with 80% fat is usually interchangeable with butter Soft margarine is readily spreadable even at refrigerated temperatures Whipped margarine has air beaten in to increase volume Imitation or diet margarine has greatly reduced fat content and Half the calories, sometimes less, of regular margarine Margarine was first invented to replace butter in cooking and baking It was then made solely of beef fat Margarine is now made with a variety of fats, alone or with others, along with the addition of water, whey, yellow coloring, and vitamins Beef fat is still used today, but with a higher consciousness toward a healthier diet, it is very rare

Originally developed as a substitute for butter, most commonly made from vegetable oils and churned with milk The margarine may also contain colour, flavour, vitamins and emulsifiers The spreads contain higher amounts of water and emulsifiers and cannot be called margarine Some margarines have been specially formulated with higher melting point fats to replace butter in croissants and Danish pastries top of page

A plastic or liquid emulsion containing a minimum of 80% fat The liquid portion consists of water and/or milk products Vitamin A must also be added Additional ingredients may include salt, color, additives, emulsifiers and preservatives

oleo

oleomargarine

margarine for baking