What is the difference between butter and margarine?
differences between butter and margarine are sometimes described as nominal, usually margarine fans or significantly different, as reported or health experts. Several articles of dubious authenticity float over the Internet, even saying that margarine is just one molecule from sculpture. However, the most basic difference between butter and margarine is that the butter is derived from animal fat, while margarine is derived from hydrogenated vegetable oils.
Butter is a much older food product than margarine. The butter is made of oily cow's milk cream, although other animal milk can be used. Molecules of fats are usually held in a suspension in cream, but constant mixing in butter tide causes the fat molecules to hold on each other and eventually fall out of the cream like a strong mass of butter. Salt is often added to raw butter, but is not absolutely necessary. Spaled butter composed almost exclusively of saturated fat, along with a significant amount of natural cholesterol.
On the other hand, margarine is produced by a food product designed specifically as a substitute for butter in 1869. The first margarine products used beef fat as a component, but most of Margarin's formulas turned into vegetable oils in the early 20th century. Normally liquid vegetable oil is stiffened by a process including hydrogen gas bubbles passing through the mixture. The result is a substitute for solid butter without cholesterol and little if saturated at all. Margarine, however, contains polyunsaturated and trans fatty acids, which many health experts consider to be unhealthy for people because of their tendencies of clogging artery.
Butter and margarine also differ in durability. The butter must be kept chilled to stay fresh for several days. Margarine should be cooled to maintain a solid form between use, but can remain stable much longer than butter. Butter as well as many other folksMilk -based wine products can be spoiled or rancid without proper storage and cooling. Both butter and margarine can be used in recipes, but butter seems to be the default choice of professional chefs, while Margarine is preferred by more occasional chefs. Butter is often more expensive than margarine and the difference in taste or structure between butter and margarine can be very fine depending on the quality of the brands used.