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Butter on bread, pasta or potatoes provides that unmistakable rich, creamy taste. Melted, solid or creamed, it’s decadent in sweet and savory dishes.
Margarine wasn't invented to fatten turkeys. And not all margarines are the same, so a viral post's claims about its health effects may be wrong. Fact check: Truth about margarine is more ...
Saturated fats tend to be more solid at room temperature. This property is important for margarine, one of the original uses for fat hydrogenation. However, an isomerization side reaction during fat hydrogenation can convert remaining unsaturated fats to the thermodynamically-favored trans isomer.
And before you turn up your nose at butter substitutes because of their bad rap, consider this: your classic trans-fat-laden margarine brands are a thing of the past.
California restaurants are prohibited from using oil, shortening, and margarine containing artificial trans fats in spreads or for frying, with the exception of deep frying doughnuts. [79] [80] [81] As of 1 January 2011, doughnuts and other baked goods have been prohibited from containing artificial trans fats.
Hard margarine (sometimes uncolored) for cooking or baking. To produce margarine, first oils and fats are extracted, e.g. by pressing from seeds, and then refined. Oils may undergo a full or partial hydrogenation process to solidify them. The milk/water mixture is kept separate from the oil mixture until the emulsion step.
Researchers at the Harvard conducted a 30-year study of thousands of people's diets to find out if butter or margarine is superior. As it turns out, margarine may be better for you than butter ...
It was reported in 2012 by Euromonitor International that while sales of butter and spreadable oil fell, margarine sales increased by 1.1 percent, but sales of I Can't Believe It's Not Butter fell by 3.9 percent. 7 percent of sales at Unilever consists of spreads, with a significant amount consisting of butter substitutes, the sales of which ...