Butter and margarine
The Differences between Butter and Margarine is given here. They are two food products that the vast majority of consumers confuse. They are completely different foods both in nutritional value and in the manufacturing process.
Butter is the emulsion of water, fat, and milk solids that is obtained as a result of beating, washing, and kneading the fat globules that are formed when cream or cream is whipped and is suitable for human consumption with and without maturation by lactic bacteria.
Its yellowish color is due to the presence of beta-carotene. The variation in its preparation causes different flavors and different consistencies to exist. Butter contains three types of fats as free fats, undamaged globules of fats, and crystallized fats. Those butter that has these last fats are harder and those that have free fats are much softer.
Commercial butter contains 80% fat and 15% water, while artisan butter contains 65% fat and 30% water.
There are several types of butter such as sour butter and sweet butter. The first occurs after the acidification of the cream and the second before the acidification of the cream
It is a generic term for the different types of fat used to replace butter.
Its origin is due to the discovery of margaric acid made by Michel Eugène Chevreul in 1813. It was thought that this acid combined with two others formed animal fats. Later it was discovered that it was nothing more than the combination of stearic acid and palmitic acid.
It was discovered by the pharmacist Hippolyte Mège-Mouriés who made a white emulsion resulting from cow fat fractionated with milk and water by order of Emperor Napoleon III who required a cheaper substitute for butter. Butyrin and water are added to that emulsion to give it a flavor similar to margarine.
After its invention, margarine evolved. Today there is margarine with phytosterols, to reduce cholesterol levels.
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Differences between Butter and Margarine
Both are different foods with a unique similarity both are fat and provide similar calories.
- Butter is fat of animal origin made from milk. They do not contain additional additives or preservatives and food coloring. Various nutrients and substances are also added to make it much more nutritious.
- Butter has more saturated fat and cholesterol.
- Margarine contains unsaturated fat and does not have cholesterol, however the effect of this fat on the body is negative.