What Health Problems Are Associated with Margarine?

Margarine refers to some grease applied on the table and some grease used for shortening. Because of its low price, butter has gradually been replaced in some places. In Europe and the United States, margarine mostly uses hydrogenated or crystallized vegetable oil as a raw material. The purpose of hydrogenation or crystallization is to make the vegetable oil have a proper application structure. Vegetable oils can also be blended with small amounts of animal fat. The selection and blending of fats and oils depends on market availability and prices. Like butter, margarine must not be less than 80% fat. Since the natural fat content is almost 100%, water (usually milk or whipped cream) is added to form a water-oil emulsion that meets the requirements. Its physical properties are basically the same as butter. Soybean oil and cottonseed oil can reach the desired consistency after being refined and partially hydrogenated, so they are widely used to produce margarine.

Chinese name: Margarine
Foreign name: margarine

main ingreadient: Soybean oil, cottonseed oil
Whether it contains preservatives: no

Margarine development

Humans have been eating butter for more than 4,000 years. Among the exhibits on display at the British Museum in London are the designs of cowsheds, milk filtration and cream dairy products engraved on lithographs of Mesopotamia in 3500 BC. However, the history of margarine, margarine, is very short. It has been around for more than 100 years. At the end of the nineteenth century, due to the agricultural downturn, there was a serious shortage of agricultural and sideline products, including butter. At that time, France was the first to suffer, and the people were bitter. In the streets of the city, there are long queues waiting for the shops to open to supply butter. In 1862, under the strong voice of the people, the Emperor Napoleon III of France had to make a list everywhere to recruit developers of butter substitutes, and a unique food contest was held in the palace. People are eager for a "food magician" to use strange magic to make butter for the benefit of mankind. There are countless candidates, including scientists, food manufacturers, farmers, etc. Some of them are full of confidence and take the scientific and practical attitude seriously; some hold the mood of opportunism and try to make a fortune, and some are purely confused. A middle-aged French chemist, Mech Maurito, is also applying. Although the research was a bit tricky, he seemed confident. + · For many years, people have used beef fat as the main raw material for making butter, and later used lard, vegetable oil, cocoa butter and cottonseed oil as raw materials. Mitch. Maurice worked hard at the "Plis" Royal Farm in the western suburbs of Paris, experimenting with various animal and vegetable oils, and finally successfully produced a substitute with a rich aroma, soft color and close to natural butter within two years -Margarine. · The news of the successful margarine trial made a sensation throughout France and shocked the European continent. In 1871, Queen Victoria of the United Kingdom personally approved the date of the invention of wheat cream on the 17th of that year as the birthday of "milk cream". For more than 100 years, due to the development of fat processing science and technology, the quality of wheat cream is getting higher and higher, and the variety is increasing. By the early 1960s, a new type of wheat cream came into being. It is made from a variety of unsaturated fats and has higher nutritional value. ^[1]

Margarine food ingredients

Emulsifiers, salt, butter seasonings, pigments, and chemical preservatives are added to the oil and water of margarine. Vitamin A and vitamin D can also be added. According to the standards issued by the US Food and Drug Administration, the amount of vitamin A is 33,000 international units per kilogram; the amount of vitamin D is 4400 international units per kilogram; and lecithin, glycerol monoglyceride, and diglyceride as emulsifiers The amount should not exceed 0.5% of the total weight; the maximum amount of sodium benzoate, benzoic acid or potassium sorbate as a preservative is 0.1% of the total weight; carotene or other plant pigments approved by the US Department of Agriculture should be used as the pigment; flavor enhancer Diacetyl can be used; citric acid or citric acid can also be added; the maximum moisture content is 16%. ^[2]

Nutritional value of margarine

Margarine Margarine (also known as margarine) is commonly found in the market. Its appearance is light yellow or white, into hard cubes, and it is covered with aluminum foil or oil paper. Its main feature is that the main raw material is vegetable oil, so it contains a large amount of polyvalent unsaturated fatty acids (PUFA) such as linolenic acid. The raw fats and oils used in margarine are mostly vegetable oils instead of animal oils with high cholesterol. For example, the raw materials used in Japan are soybean oil 58.1%, palm oil 18.4%, corn oil 11.5%, cottonseed oil 6.0%, rapeseed oil 0.7%, and safflower 2.2% oil.

Europe such as France started with tallow, and later used whale hardened oil, coconut oil, rapeseed oil, and peanut oil. In the late 1950s, a mixture of cottonseed oil, coconut oil, and palm oil was used. Sunflower oil and soybean oil are now more commonly used.

Cottonseed oil, lard, etc. were originally used in the United States. Soybean oil, cottonseed oil, cottonseed oil, corn oil, sunflower oil, and safflower oil are currently used. In addition, some additives are also added, such as adding some milk and dairy products to improve its flavor, and can prevent oxidation and decrease in vitamin A efficacy. Sometimes add some coloring agents such as -carotene, as well as emulsifiers, antioxidants such as BHA, BHT and so on.

Vitamin A fortified margarine is 4500 International Units (IU) per 100 grams, and the actual addition of 6000-7000IU, the daily demand per person is 2000IU, so margarine is a vitamin A supplement food. Margarine nutrition has several main points: one is the heat supply source; the other contains a large amount of unsaturated fatty acids, which can prevent arteriosclerosis. According to statistics in 1979, Japanese people consumed 25.30% of fat calories from 1 to 19 years old, and 20-25% from 20 years old. The average daily fat intake of Japanese people was 52.4 grams (accounting for total calories intake) 22.6%). In every 100 grams of calories, margarine is 729 kcal, and rice is 146 kcal, which is five times that of rice, and it is rich in vitamin A, so it is good for young people to eat more margarine.

And margarine contains oil and fat mainly unsaturated fatty acids (linolenic acid) can reduce the serum cholesterol concentration, thus preventing arteriosclerosis. As a raw material for margarine, its linolenic acid content is 75% of safflower oil, 42-65% of sunflower oil, 55% of corn oil, about 50% of cottonseed oil and soybean oil, 35% of rice bran oil, and corn. Oil and rice bran oil contain *** in linolenic acid, which has the effect of reducing cholesterol. When the ratio of rice bran oil to safflower oil is adjusted to 7: 3, it has the effect of enhancing cholesterol reduction.

The composition of margarine is vegetable, so its cholesterol content is only a few milligrams per 100 grams of margarine (palm oil cholesterol is only 3-4%). On the one hand, a large amount of plant sterols (that is, phytosterols) can prevent the absorption of cholesterol, and soy sterols can prevent the rise of serum cholesterol. Polyvalent unsaturated fatty acid (PUFA) type margarine, whose linolenic acid content is 63%, is effective for the treatment of hyperlipidemia. According to the world's medical authority, the ratio of polyvalent unsaturated fatty acids to saturated fatty acids (P / S) is 1 or more in fat and coronary heart disease in the diet, and the United States considers 1.0 to be appropriate.

Linolenic acid occupies an important oil component in essential fatty acids or polyvalent unsaturated fatty acids, but if ingested in excess, it will cause brain softening and hemolysis. Therefore, polyvalent unsaturated fatty acids are easily oxidized in the body, resulting in overproduction. Causes of oxidized lipids. Therefore, I hope to take vitamin E at the same time and add vitamin E to the advanced polyvalent unsaturated fatty acid margarine in Japan. Vitamin E can prevent the accumulation of lipid peroxides, and the aging effect of the human body, that is, has the function of making people young, and can make blood circulation good.

Countries such as the United States, West Germany, France, and the United Kingdom have a large daily intake of oil and fat, which consumes more than 40% of the total calories. At the same time, it consumes more fat and more cholesterol. As a result, more people suffer from heart disease. Therefore, in the United States in 1965, the oil content of margarine was 40%, the proportion of vegetable oil in oil content in 1975 accounted for 60%, and the low-calorie margarine based on vegetable oil sold in West Germany in 1974. The oil content was 39.41% and the milk fat was 1%. %the following. Low-calorie butter is also sold in the market in Sweden, Denmark, the Netherlands, and the United Kingdom. The low-fat margarine proposed by the United Nations Contract Food Specification Committee has a fat content of 39-41%, a milk fat content of 1% or less, and a water content of 50% or more. ^[3]

Margarine itself is fat, so it contains high calories; additives need to be used to modify the appearance and taste; soybean oil is liquid, not solid, and must be solidified by hydrogenation-this will destroy its natural properties and produce It's not good for trans fats. Although margarine has various good names: vegetable creamer, creamer, shortening, vegetable cream, in fact, they all have a common chemical name "trans fatty acid". Behind the mouth-watering deliciousness, it is very likely to bury hidden dangers to people's health, leading to the high incidence of diseases such as diabetes, arteriosclerosis, and tumors. For some people, the concern is: Unless margarine is labeled "organic," you have to wonder if it is made from genetically modified soybeans (or rapeseed oil). For calories, flavors, trans fatty acids, and genetically modified genes, manufacturers' response is to let you ignore these problems by marketing margarine as a healthier than butter or a "functional" food. ^[4]

According to the survey, biscuits, bread, chocolate pie, salad dressings, cream cakes, ice cream, pearl milk tea, coffee mate, etc. are all "heavy disaster areas" of trans fatty acids, and you should eat as little as possible. When purchasing packaged food, pay attention to the nutrition label of the food. Foods listed as vegetable cream, hydrogenated vegetable oil, vegetable shortening, etc. all contain trans fatty acids. It is recommended to purchase with caution. ^[5]

How to make margarine

In the production of margarine, two mixtures are usually made first: one is fat and all fat-soluble additives, and the other is water and all water-soluble additives. Then the two mixtures are placed in the tank and stirred vigorously to emulsify, so that the water becomes small drops of water uniformly.

Margarine Ground scattered in oil. Subsequently, the opacity is quickly cooled, because if it is not cooled to make it hard, the opacity is quickly separated. The modern continuous cooling system pumps the emulsion into a series of heat exchangers. Some special agitators can be installed in the exchanger to further reduce the small water droplets and disperse them in the gradually hardened fat. The opaque material is then passed through a cooled crystallizer to further solidify and plasticize the fat. To produce an ideal semi-plastic structure, proper temperature control is extremely important. Finally, the semi-solid margarine can be continuously pressed into pieces using an extruder and packaged.

Although butter can only contain butter fat, margarine is not so severely restricted, margarine can use any fat. Some margarines made from vegetable oil can be added with 5-10% butter to enhance the flavor.

Both butter and margarine are extremely tightly structured. In order to improve its spreading performance and reduce its calorie content, whipped butter and whipped margarine were produced. This is to blow air and nitrogen into the product to increase its volume by about 50%. ^[6]

Margarine identification method

Margarine color identification

When you sense the color of margarine, you can first take a sample and observe it under natural light.

Margarine After cutting with a knife, carefully observe the color on the cut surface.

Good margarine-uniform, pale yellow, shiny. Inferior margarine-white or over-colored, uneven color distribution, shiny.

Inferior margarine-dark in color and mildew on the surface.

Identification of margarine tissue state

For sensory identification of margarine tissue state, take a sample and observe it directly, cut it into several pieces with a knife, and observe carefully. Good quality margarine-clean surface, neat cut surface, fine and uniform organization, no water beads, no air cells, no impurities, no mold spots, salted margarine without salt crystals. Inferior margarine-the tissue state is uneven, there are a small number of aerated holes or voids, water droplets seeping out on the cut surface, salt crystals on the cut margarine cut surface. Inferior margarine-the tissue state is uneven, sticky and greasy, and the sticky knife may appear fragile, loose and non-stretchy when cut, with large water droplets on the cut surface and large pores.

Margarine odor identification

When identifying the smell of margarine sensory, it is advisable to take the sample and open the package at room temperature 20 , directly

Margarine Smell its smell. If necessary, the sample can be heated to 40 ° C and then sniffed.

Good margarine-has a creamy scent and no bad odor.

Inferior margarine-creamy fragrance with slight odor.

Poor margarine-moldy, rancid and other bad odors.

Identification of margarine flavor

At room temperature of 20 ° C, take a small amount of margarine and put it on the tip of the tongue after mouthwashing.

Good margarine-has the characteristic flavor of margarine, no odor; salty slightly salty, sweetened slightly sweet.

Inferior margarine-Margarine has a mild taste and a slight odor.

Poor margarine-bitter, sour, spicy, soapy and other bad tastes. ^[7]

Margarine packaging protection

The packaging of margarine requires the following two aspects of protection:

Protect the product from pollution during transportation, storage and use, mainly to prevent microbial contamination. At the same time, it must have oxygen, moisture, oil resistance and maintain the fragrance of the product;

Packaging should be attractive for sale and convenient for consumers.

Margarine (and other fats such as lard, etc.) are usually packaged in parchment paper, greaseproof paper or aluminum foil / sheep

Margarine Tissue paper, aluminum foil / oilproof paper and other composite materials for packaging. Packaging materials must be exquisitely printed and designed to make them have strong sales temptation. Boxed margarine is generally packed in a box made of plastic-coated paper or aluminum foil composite material.

Various plastic boxes such as polyvinyl chloride, polystyrene, acrylonitrile-butadiene-styrene copolymer, etc. are popularly used. The thermoforming process is used to make the box, and its production efficiency and cost are more cost-effective than injection molding. There are also co-extruded plastic boxes and paper / plastic composite boxes for margarine. The lids are mostly made of polyvinyl chloride plastic. The printed cover on the plastic cover should include legal instructions such as the product's composition, product name, and trademark. If the requirements are more complete, wrap a paper sleeve on the outside of the plastic box as the outer layer. The paper sleeve is also designed to be full, which fully explains the product and promotes the product in order to expand sales.

Margarine is mainly used in pasta baked goods. Small package is for household use, 10 ~ 15kg. One pack is for the pasta baking manufacturer and the unit canteen. Cans and boxes (metal cans and cartons) can be used for large packages, and the filling design is simpler. It should be noted that if margarine is exposed to air, it will oxidize and deteriorate in just a few days at a temperature of 40 ° C to 50 ° C. ^[8]