What is vegan margarine?

Vegan Margarine is a form of margarine that is produced, so the final product does not contain any animal products or by -products. Although margarine is sometimes considered an alternative without milk to butter, compounds derived from dairy products are sometimes added to margarine, although labeling regulations do not always require manufacturers to mention these compounds as dairy products. Margarine is also largely made of oils extracted from plants, although this is not always the case; Sometimes animal fats are added, which makes the resulting margarine clearly Nekegan. Palm oil, sunflower oil, olive oil and soy oil are often used to produce vegan margarine without by -products of milk or animal fats. Like traditional margarine, vegan margarine is available in solid rods or in the form of soft sprays that use even less ingredients in the production, although sometimes they do not contain enough fat to use effectively for cooking.

During the production of margarine is a poisonIt is from the first steps to extract oil from a source based on plants such as soybeans or olives. This oil can occasionally extract using a process that introduces animal enzymes, which makes margarine Nekegan. At the same time, vegetable oils can add animal fats to increase the texture, for cost efficiency efficiency, or adding specific taste components. Manufacturers of vegan margarines generally use mechanical process, such as pushing out, to remove oil from fabric and do not use animal fats in the production of animal fats. Several manufacturers even produce vegan margarine with machines that are never used to process non -ranging components, which means that there is only a small chance of random introduction of Nekegan components to the vegan product.

Another aspect of margarine production is the addition of solids and emulsifiers. Keep margarine in a solid state, sometimes processed by milk and leaves the milk ingredients. Lactic acid can also be added to margarine to increase the taste and provideeats more well -known milk taste of butter. In the production of vegan margarine, it avoids these steps, usually using oils such as palm oil that are not completely liquid at room temperature. These oils are sometimes partially hydrogenated to complete the solidification, but are never mixed with milk or eggs as some Nekegan margarins are.

In commercial selling, most vegan margarines are clearly marked as such. It is dangerous to assume that margarine, which is not labeled as such, is vegan or vegetarian because there may be a small amount of animal by -products or the presence of milk. In general, most vegan margarines can be used as a common margarine, although the fat content needs to be checked before it is used for baking. There is also a larger range of noticeable differences in the taste of vegan margarins, because so little vgredias are added to masking natural flavors of oils.