Margarine: benefits and harm to humans

Margarine is a product made using vegetable and animal fats. It is considered a substitute for butter, used in cooking at home and in commercial enterprises.

What is margarine

Margarine is a product in the manufacture of which one or more varieties of vegetable oil or animal fats are used. The aqueous portion of this product is emulsified. The ingredients may vary. It may contain solid and liquid dairy products, salt, etc. However, most recently, margarine is made using refined vegetable oils and water.

Due to its versatility, it is one of the main ingredients of most types of baking.

What are they made of?

In the manufacture of modern margarine, a wide variety of oils and fats can be used, salt, skim milk and emulsifiers are added to them. Components of plant and animal origin may have different melting points. Also in the manufacture of this product can be used salomas, which are solid fats of vegetable oils.

Be sure to add salt, coloring components, aromatic additives and other substances that add margarine shade, taste and texture to the product. As a plant component, oils such as sunflower, palm, olive, peanut, rapeseed and others can be used. Cocoa butter is very rarely used. Also in the production of margarine add sugar, vitamins, preservatives.

Types of Margarine

According to the type of consistency, margarine is divided into the following types:

1. Solid - a product with a plastic and dense texture. Able to maintain its consistency at a 20-degree temperature. It is used in cooking, in the production of bakery products. Used to create puff pastry. It is a component of soufflé, a filling of flour confectionery products.
2. Soft margarine - characterized by a more plastic and soft texture, retains its shape at a temperature of 10 degrees. Used for spreading sandwiches, in home cooking.
3. Liquid - a product with a uniform liquid consistency. This type of margarine is used for frying and cooking homemade cakes, in the field of catering.

What is the difference between spread and margarine

These two products have very similar tastes and have almost the same nutritional properties. The main difference between spread and margarine is the type of fat used.

Spread, like margarine, is an artificial substitute for butter, for the manufacture of which natural vegetable oils and animal fats are used. The manufacture of these products is also carried out by emulsification of oil in water with the addition of aromatic components, dyes, preservatives and salt with sugar.

The main difference between the spread and margarine is that in the manufacture of the first GOST it limits the use of fats on a plant and animal basis, and also controls the content of trans fats (not more than 8% of the total mass). Margarine is characterized by the content of a large amount of trans fats (up to 40% of the total mass).

To create a spread of fats of animal origin, it is allowed to use milk fats, for margarine - any.Sometimes fish oil is even found in the finished product. It usually contains oils such as sunflower, palm, soy, and the amount of such components is strictly regulated and proportional to the content of milk fat. In its manufacture, vitamins A and D are added. For margarine, the use of cotton, sunflower, palm oil is typical.

Compared to margarine, in the production of the spread, so many ingredients are selected that, when chilled, the product can easily be spread on a sandwich.

What is the difference between margarine and butter

Today, butter and margarine are presented in a large assortment, and both products are very popular among the population. Despite using the products for the same purpose, they have very little in common. First of all, we are talking about the content of fats of different origin in foods.

Animal fats are used to make butter. The main component in this case is milk or cream. Cow's milk is most commonly used, but sheep’s or goat’s products can also be used. The color of butter varies from white to yellow. This is not an indicator of quality, the shade only speaks of milk, which was used for production. If the oil packaging indicates that the product is sweet and creamy, this indicates that cream was used instead of milk in the manufacture. Before churning, the product is pasteurized, that is, it is heated to a certain temperature. This procedure allows you to extend the shelf life of the future product. Some countries prohibit the sale of oil that has not been pasteurized.

When knocking, the used ingredient acquires the consistency of a thick paste. During the process, air enters the oil, which makes the product lighter. Due to this, butter contains fewer calories than conventional animal fats.

If earlier animal fats were still used for margarine production, and one could say that it is a substitute for butter, today only vegetable fats are used to create it. Some manufacturers add milk to their products, but only in small quantities.

As in butter, margarine should have at least 80% fat. There are foods with less fat. It is worth noting that the less fat in the product, the more water it contains.

Since margarine is based on vegetable oil, it does not contain cholesterol and saturated fats. Moreover, it has a high content of mono- and polyunsaturated fats.

What is more useful: butter or margarine

Margarine is an alternative to butter. As already mentioned, fats of animal origin are used to make cream, while margarine is characterized by the presence of vegetable fats in the composition, which become liquid at room temperature. To make vegetable oils in the margarine thick, they are processed and hydrogenated. Although margarine has less saturated fat compared to butter, hydrogenation is done with trans fats. Trans fats are chemically created substances that are similar in their properties to saturated fats. Due to this, margarine becomes dense and stored longer. However, such substances contribute to a decrease in the indicator of good cholesterol, which leads to a risk of developing diseases of the cardiovascular system.

If we talk about which of these two products is better, one should take into account not what is healthy, but what is less harmful to the body.In this case, the lesser “evil” is butter. Regardless of what is best for each person - butter or margarine, it is important to consume them in limited quantities.

Composition and calorie content

Margarine contains water, vegetable oils, flavors, colorants, preservatives. In addition, it contains vitamins A, E, B2, as well as vitamin PP. Margarine in its composition has a number of trace elements, such as phosphorus, potassium, magnesium and calcium. However, it must be remembered that all these substances are added to the product artificially.

By caloric content margarine is only slightly inferior to oil. So, it has 750 calories per 100 grams.

What is useful margarine

The benefits of this product are directly related to what vegetable oils are used to make margarine, what kind of processing they go through.

Most varieties of margarine contain a lot of polyunsaturated fats. Their number depends on the type of plant component. For example, if soybean oil was used in the production of margarine, the content of polyunsaturated fats will be about 20%. These elements are considered beneficial for the heart.

All vegetable oils contain stanols and sterols, which can lower cholesterol. Omega-3 fatty acids are not formed by the human body, and their amount is replenished due to the consumed food. Such substances are found in certain vegetable oils, such as soybean, rapeseed, as well as wheat germ. However, such components can only be found in expensive margarine brands.

Margarine in medicine

Omega-3 fatty acids in some vegetable oils have a positive effect on the functioning of the heart, making the vessels more elastic. Also, these substances strengthen the skeletal system, protecting against the development of arthritis. With the help of omega-3 acids, the mental health of a person is normalized. In addition, these components can improve the condition of the skin, hair, nails. Due to these fatty acids, the wound healing process is not delayed for a long time.

High-quality margarine is made using olive oil, linseed or rapeseed. All of them are characterized by antioxidant action, which allows to lower blood pressure and improve blood circulation.

The beneficial properties of margarine, which have a beneficial effect on human health, depend on the quality of the raw materials used in production.

Harm and contraindications

Despite the fact that margarine contains useful substances, vitamins, according to most nutritionists, the product can harm the human body. Margarine contains trans fats and various other chemicals. The artificial ingredients of margarine are not processed by the digestive system of the body. Therefore, the regular consumption of such a product can contribute to metabolic disorders. Also, as a result of using margarine, immunity is reduced, the risk of diabetes mellitus, the development of diseases of the cardiovascular system and oncology is increased.

Trans fats have a negative effect on breast milk, impairing its quality. Also, due to the use of such transisomers of fatty acids, underweight babies are born.

Long-term and constant use of margarine in the diet leads to the deterioration of sperm quality in men, the production of the male hormone testosterone decreases, and the risk of infertility increases.

Not only fats and their acids in margarine have a harmful effect on human health. In addition to them, this product contains a number of preservatives and other substances that are not digested by the human body.

Margarine is contraindicated, first of all, to people who have intolerance to the product and its components. Contraindications also apply to patients with diabetes, people with obesity, heart disease. Scientists have shown that daily consumption of 40 g of margarine increases the risk of heart attack by 50 percent.

It is not recommended to use the product for pregnant and lactating women, as well as children.

How to choose and store margarine

When choosing margarine, it should be borne in mind that the low price indicates the use of low quality ingredients in the production. It is necessary to pay attention to margarine in a package of foil, not paper. Foil protects products from exposure to light, moisture and odors. You need to choose products without aromatic additives and various emulsifiers. The color should be uniform over the entire surface of the piece, without spots. Depending on the additives, the shade of the margarine bar may also vary.

1. So, if the margarine is white, it is made without dyes.
2. A light yellow hue indicates the presence of butter or dyes.
3. Yellow color indicates that dyes were used or if vitamin supplements are included.
4. Uneven margarine - the product did not cool properly and was stored without observing temperature standards.

It is also necessary to take into account the date of manufacture and the shelf life of the product. The product should be stored in the refrigerator for a month at a temperature of 0–4 degrees, about two months at 10–20 degrees below zero. If the product has a sour taste or taste of metal, it should be disposed of.

Cooking Application

Margarine is most often used for baking, it is used to make cookies, pastries. It gives a beautiful appearance to the finished product and improves its taste, makes the pastries lush, with a pleasant aroma. Also, when using margarine in cooking, the shelf life of the finished product increases.

There are types of margarine that can be used for puff pastry, for simple baking. This is usually indicated on the product packaging.

Margarine is also used to make creams. The product is added to soups and various side dishes.

Can butter be replaced with margarine

Although margarine is an alternative to butter, their composition is very different. For the manufacture of butter, cream or milk are used; for margarine, vegetable oils. In some cases, replacement is possible.

For example, margarine helps the dough “rise” faster, and baking with this product stays lush longer. If we talk about creams, then it is better to use a delicious odorless butter. And it is worth using margarine in cases where it is prescribed in the recipe.

Is it possible to fry on margarine

You can fry in any oil, including margarine. Vegetable oils are used for its manufacture. However, chemicals are added to some brands of the product to improve palatability. Some components in the composition of margarine during frying can burn out, forming a sticky mass. Such a viscous and sticky mixture affects the taste of the product. You can eat such dishes, but it is not very useful. Cooking with natural oils is recommended.

How to melt margarine

You can melt margarine with a microwave. To melt a piece of 200 g, just place it in a bowl and immerse in a microwave for 2-3 minutes at the lowest power. This will evenly melt the product.

You can melt margarine in a water bath. It will take about ten minutes to heat.

What can be prepared from margarine

1. Wafer rolls. To make wafer rolls, you need to melt 250 g of margarine.Break 4 eggs into a bowl, just shake them without whipping. Then add 200 g of sugar and 20 g of vanilla sugar and mix everything. Add the melted margarine to the resulting mass and mix thoroughly. After that, add 180 g of flour and stir to make a dough of uniform consistency. Then extinguish 0.5 tsp. soda 1 tsp vinegar and add to the dough, which is stirred as it should. Lightly grease the warmed form with vegetable oil only once. In the middle of the form, put a tablespoon of dough, close the waffle iron. After 30 seconds, remove the waffles, which need to be rolled into a tube.
2. Pizza dough. You can make dough on margarine for pizza. To do this, 200 g of margarine must be ground on a grater and placed in a deep bowl. Next, add a tablespoon of sugar and one egg and mix everything thoroughly. Now pour 0.5 teaspoon of soda, quenched with vinegar, and 300 g of flour. It remains to knead the dough and bake pizza.

Can margarine be consumed in fasting

As you know, vegetable oils are used to make margarine. In this case, the use of it during fasting is allowed. However, some manufacturers add animal components to their products. And the use of animal fat in fasting is prohibited. Therefore, before buying, you should study the composition of margarine.

Interesting Margarine Facts

1. Natural margarine is white. If margarine has a yellow tint, then this indicates the addition of dyes to it.
2. Margarine got its name back in the early 19th century, when the French chemist discovered the so-called "margarine" acid, which translated from Greek as a "pearl". However, that substance and the modern product have nothing in common.
3. In the mid-19th century, French Emperor Napoleon III promised a great reward to the scientist who would create an oil substitute for the army. Then one of the scientists was able to figure out how to turn vegetable fats into a solid product. As a result, the ration of the French soldiers included a product such as oleomargarine. Water was evaporated from vegetable oils to make it. However, American businessmen patented a new product at the end of the century. But many US states have banned the sale of margarine, this restriction is valid at present. This is due to the fact that the dairy industry rejected the creation of an alternative to butter.

Photo Margarine